Says who?!

When I started this blog I wanted it to be about many things, not one narrow topic. As it turns out, I’ve done you guys one worse – I post about virtually nothing at all.  I don’t know how much that will change, but I do know that I’ve been feeding my inner foodie homemade deliciousness more often lately and I’m in the mood to share.

I don’t really cook too many things that are “out there” or “weird” or whatever, but sometimes I do post things that get quite a few questions. Recently at the top of the question list: Zucchini Pasta. No, this is not real pasta flavored by zucchini. That would be interesting, maybe, but that’s not this. This is zucchini cut up and cooked in the style of pasta. How regal sounding.

So, here are the basics:  I love pasta.  I don’t love carbs.  I love carbs.  I lovehate carbs.  I’m schizocarbic.  My body is really responsive to carbs, which is a blessing and a curse.  If I worked out like the beast that I’m sure I secretly am, the carbs would be a big help.  But I don’t, and they’re not.  Conversely, when I take carbs (well, not all of them, but a bulk of them) OUT of my daily eating habits, I start shrinking.  After a week of pure eating idiocy, I went back to decarbify and have dropped the 7lb carb-induced pounds I’d put on.  YAY, PROTEIN!

On to the fun part.  Low carb isn’t inherently fun, but being creative with food IS.  Major bonus:  This recipe is Dolce Diet approved (check out the Dolce Diet here).  So for my pasta fix, I turn to zucchini.  The long and the short of it is this:

Fresh zucchini “pasta”.

Zucchini “pasta” with sauce (and a side of pizza quiche).

Isn’t it fantastic?  It’s sincerely the most simple thing to make, and the actual cooking part of it all only takes a scant couple of minutes.  You can (as I’ll demonstrate) put sauce on it as if it really is pasta.  You can eat it as is, right out of the pan (also great).  You could do any number of other sauces or salad dressings – or even coleslaws – with it.  Great thing about zucchini?  It doesn’t taste like a WHOLE lot until you cook it, then it’s fantastarifficly flavored like whatever you cooked it with – particularly if you cook with ten metric tons of garlic like I do.

The grand finale:  I put together a video.  Yeah.  Really.  It’s a little on the long side, but let’s be honest:  I didn’t feel like editing it down.  Partially because I’m lazy, and partially because I was getting enough questions about ALL of the process that I didn’t feel like taking anything out.  But I’m a fun girl, a kickass wonderchick remember?, so I swear it doesn’t feel like the 11 minutes long that it is.  You’ll enjoy it.  And you’ll learn about not adding fingers to your zucchini dish.   So check my video out, and please be sure to send your comments.

I think I’ll continue making videos to post for you guys.  The next request I have is meatballs.  They’re not just any meatballs – they’re garlic dill meatballs and they basically taste like the inside of a wonton.  They’re so good, in fact, that I’ve made them twice in the past two weeks…. which means I probably won’t make them again IMMEDIATELY, but they’ll be coming up again soon.  You can thank Stephie for that request (better known to her legions of fans as Crooklyn – Twitter: @CrooklynMMA).

If you do end up making this dish, please share it here!  Tweet it at me at @amesbelle, tag me on Instagram (same name there), post a link in the comments here, or throw it on my Facebook.  Happy Squash-ing!