Zucchini Pappardelle

If you’re in need of some light, flavorful food that will both fuel your body and warm your soul during the Summer months, look no further than this delicious Zucchini Pappardelle recipe!

I LOVE zucchini squash noodles and this zucchini pappardelle was a fun way to prepare them. The way they soak up the flavors of the lemon, chili and garlic, and the way that they can be twisted with a fork into mouthfuls makes them a great substitute for pasta dishes.

This this is also super easy to make, and pairing it with a side of baked Salmon or chicken makes it a perfect meal!

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Zucchini Pappardelle

Gluten-Free, Keto, Paleo

Serves 4


What You’ll Need

4 Zucchini / Summer Squash (1 per person)

1 garlic clove

1/2 cup fresh Parsley

2 tbsp EVOO

2 tbsp Sunflower oil

Salt, to taste

Pepper, to taste

1/2 teaspoon chili flakes

1/2 lemon

1/2 cup fresh, shaved Parmesan

What You’ll Need To Know

Using a spiralizer, use the blade for wide ribbons and spiralize zucchini.

Heat a medium to large skillet over medium heat, and pour in sunflower oil.

Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around.

Add half of the zucchini ribbons and sauté or a about a minute or two. Add in the 2nd half and cook for another minute or two, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mixing it all together, and let is sit for two minutes.

Add salt, pepper, squeeze half the lemon, and add in the EVOO and mix together.

Plate and serve with shaved Parmesan and enjoy!




Pan Seared Chilean Sea Bass with Quinoa & Mango Salsa

Sea Bass Quinoa Mango Salsa_5

Over the weekend, I stepped outside my comfort zone and cooked a Chilean Sea Bass with quinoa and zesty mango salsa. Can I just tell you... it was delicious!

Each bite consisted of an "mmm" and "yum."

Pan Seared Chilean Sea Bass with Quinoa and Mango Salsa, perfectly paired with an Oregon Pinot Noir. It was fun cooking up something that I normally wouldn't cook. Salmon is my go to fish, so cooking fish wasn't foreign.

You see, the key to cooking up a perfectly pan-seared fish is place the fish skin-side down in the screaming hot pan for 7 minutes. Crispy skin is the best! Turn it at the 3 1/2 minute mark and cook it a few minutes longer on the opposite side.

What You'll Need

Mango Salsa 1 mango, diced 1/4 purple onion, diced 1/2 cup cilantro, chopped 1/2 cup tomatoes, chopped 1 Jalapeño, finely chopped and deveined Juice from 2 limes Pink Himalayan Salt, to taste

Sea Bass 2 4.0 oz Sea Base fillets 1 1/2 tablespoon extra virgin coconut oil salt, to taste 1 sprig of fresh thyme

Quinoa 1 cup dried quinoa 2 cups water

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Sea Bass Quinoa Mango Salsa_2

What You'll Need

1 mango, diced
1/4 purple onion, diced
1/2 cup cilantro, chopped
1/2 cup tomatoes, chopped
1 Jalapeño, finely chopped and deveined
Juice from 2 limes
Pink Himalayan Salt, to taste
4 4.0 oz Sea Base filets
1 1/2 tablespoon extra virgin or coconut oil
salt, to taste
1 sprig of fresh thyme
1 cup dried quinoa
2 cups water

What You'll Need To Know

Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes. Remove from heat and let is sit for 5 minutes. After it has cooked and rested, use a fork to fluff and separate the grains.

Season the sea bass with salt and pepper.

In a large saute pan over medium heat, add the coconut oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a nice crisp skin and golden color. Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.

In a mixing bowl, add the diced mango, purple onion, cilantro, tomatoes, jalapeño, lime juice and salt and mix together.

Plate your ingredients with 1/2 cup cooked quinoa, sea bass and mango salsa on top (roughly, 1/4 cup.)

Recipe makes 4 servings.

Turkish Flat Bread Lamb Pizza (Lahmacun)

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas They say that a way to a man's heart is by food. The other day I made my husband's favorite childhood dish, Lahmacun. Lahmacun, also known as Turkish pizza, is a spicy Turkish and Middle Eastern dish consisting of a ground meat, vegetables, spice mixture, and spread on a very thin flatbread-like crust. Although Lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy; the dough is very thin; there is no cheese or sauce; and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey, as well as in Istanbul, where it's traditionally eaten with salad and lots of red hot pepper flakes. The chili flakes are optional, if you are not into spicy food. I myself have started appreciating spicy food just recently, yet enjoyed the more mellow, non-spicy Lahmacun for years.

This recipe is interesting because it is my first stab at making it, but also using a gluten-free dough. Lahmacun has a few key ingredients: ground meat, green and red bell peppers, tomatoes, paprika, onion, garlic and oil. Other than those ingredients, the recipe may vary from region to region. So, let me share my in-law's recipe with you.

We'll start with the dough first. I'll be honest, I'm horrible at baking, and i'm surprise this dough came out just right! The recipe I used is from King Aurthur Flour.

What You'll Need

1 1/2 cups King Arthur Flour Multipurpose Flour 2 tablespoons buttermilk powder or nonfat dry milk powder 1 tablespoon honey 1 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon xanthan gum 1 1/2 teaspoons instant yeast 1 cup warm water 1/3 cups olive oil (for dough) 2 tablespoons olive oil (for pan)

Combine all the ingredients for the dough in a bowl or stand-mixer. Kneed or mix the dough for about 5 minutes and let rise for two hours. Lahmacun crust is not like pizza crust where the crust almost defines the dish. We are also not achieving to get air bubbles or anything. The star of the lahmacun is the meat-mixture, not the dough. If you can manage to let the dough rise and roll a thin flat disk with your roller pin, then you've achieved your goal! While the dough is rising, let's go on with the meat mixture.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

What You'll Need

1 pound ground lamb 1 red bell pepper 1 green bell pepper 2 tomatoes 1 large onion 2 teaspoons of red paprika powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground black pepper 2 teaspoons salt, or to taste A handful of parsley 2 tablespoon of olive oil

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

In a food processor or blender you'll want to mix the red bell pepper, green bell pepper, tomatoes, onion, paprika, cumin, pepper, salt, olive oil, and parsley. You'll want to pulse until the consistency of the mixture is between a paste and sauce. Transfer your mixture to a large mixing bowl and add in the ground lamb. You'll want to mix everything together.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

When your dough has risen, start with forming little balls out of it (or big, it all depends on how large you want your Lahmacuns to be). Mine are a little bigger than a Tennis ball. Cover the balls so they don't dry out. Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters.

Turkish Flat Bread Lamb Pizza,

Then, take a spoon and put about one tablespoon or more of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out. In an ideal world, we would own a brick oven in which we would bake these, but we don't, well...at least, I don't. I have a simple large pizza pan. Pre-heat your oven 450 degrees and bake the Lahmacuns for about 10-15 minutes. If you are using a pizza stone, it will take less time.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

Once it is finished baking, squeeze a bit of lemon juice, garnish with parsley and purple onion slices, and enjoy!

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

 

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Turkish Lamb Meatballs

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe Yes, you are reading that correctly. Turkish Lamb Meatballs. This is rare. I don't typically make meat dishes. In fact, this only happens on very rare occasions. I decided to make Gregg one of his favorite dishes--Köfte, Turkish Lamb Meatballs.

Köfte are made with ground or minced meat and flavored with spices and herbs. Some mixtures include rice, bulgur, or fresh bread crumbs. Their size and shape very: some are formed into large balls and stuffed; others are shapped into tiny balls or may be thumb-shaped. Still, others are threaded onto skewers. They may be grilled, fried, or simmered in some sort of broth or sauce.

Simple but extremely tasty meatballs, köft are one of the absolute staples served up in eateries ranging from the smallest, most primitive hole in the walls, to the most sophisticated posh establishments of gastronomy throughout Turkey.

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What You'll Need

1 lb of ground lamb 2 small onions, finely chopped or grated 1 bunch of parsley, chopped 4 garlic cloves, minced 1 teaspoon cumin sea salt, to taste 1 tablespoon sallflower or sunflower oil

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Onions seem to be a must in koftes. Fine chopping gives the meat a more assertively oniony flavor. Though it's important to squeeze them out a little, or they'll make the mix too sloppy to hold together in the pan. Peppery parsley is the most popular addition. Together with the onion it brings out a lot of flavor.

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This recipe is extremely easy to make. They’re great on the grill, beautiful on the barbie, but for pure ease, here they are fried. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together, and refrigerate for at least one hour. After, you'll want to divide the mixture into eight and mould it into long sausage shapes. If you are planning on grilling them, you'll want to shape around the skewers and brush with oil. Tip: Cover eight bamboo skewers with cold water and leave them to soak.

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When they are ready to cook, you'll want to heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust. To maintain the juiciness, I popped them in the oven at 350 degrees for 10 minutes before serving.

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These pair perfectly well with Turkish Cucumber Salad. I served them up on Rainbow Swiss Chard for a healthy wrap.

Turkish Lamb Meatballs
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 lb of ground lamb
  • 2 small onions, finely chopped or grated
  • 1 bunch of parsley, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • sea salt, to taste
  • 1 tablespoon sallflower or sunflower oil
Instructions
  1. Pre heat oven to 350 degrees.
  2. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together.
  3. Divide the mixture into eight and mould it into long sausage shapes.
  4. Heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust.
  5. To maintain the juiciness, popped them in the oven at 350 degrees for 10 minutes before serving.

 

15 Mouthwatering Sunday Dinners for Spring

 Image courtesy of Two Peas and Their Pod One of my favorite seasons is Spring time. It's the start of the warm weather months, flower blooming, and new garden fare. Growing up in California, Spring time was the start of BBQ season. I have fond memories of Sunday dinner at my maternal grandparents' home. My mom is the youngest of 7; Sunday dinners weren't your traditional sit downs. It consisted more of everyone grabbing a seat where they could, socializing, laughing and spending the day with family. Every Sunday seemed like a celebration. Thinking of this, inspired this post.

This collection of 15 mouthwatering Sunday Dinner for Spring menu features fresh, seasonal ingredients, including shrimp, cauliflower, mushrooms, swiss card, eggplant, avocado, and scallops. In addition to a beautiful green salad and kelp noodle pad thai, there are many more mouthwatering dishes to choose from. These dishes are easy to make, and can be enjoyed by anyone in the family.

After all, Let's Regale is a intended to inspire you to get in the kitchen, and to sit down and enjoy a meal cooked, with the ones you love. Because what is more than the food itself, is the love behind it.

This post is sponsored by Foodie.com. Thanks for supporting Let’s Regale's sponsors! Image courtesy of Two Peas and Their Pod