Curry Chicken Lasagna with Lentils

Curry Chicken Lasagna with Lentils

Curry Chicken Lasagna with Lentils

Serves 8-10

Mise En Place

Roasted Vegetable Layer
  • 2 cups Roasted Vegetables, suggested ½ head cauliflower, 2 sweet potatoes and 4 carrots
  • olive oil
  • salt and pepper
Seasoned Brown Lentils Layer
  • 2 cups brown lentils
  • 1 tsp. Cardamom pods
  • 2 Stars Anise
  • 2 garlic cloves, peeled
  • 2 sprigs thyme
  • Cheesecloth, butchers twine or mesh tea steeper
Chicken Thigh and Curry Spice Blend for Marinade
  • 1 tsp. Tea Masala (cinnamon, ginger, cloves, cardamom and black pepper)
  • 1 tbsp. Salt
  • 1 tsp. Black Pepper
  • 2 tbsp. Coriander (ground)
  • 1 tsp. Cumin
  • 2 tbsp. Turmeric
  • 1 tsp. Paprika (smoked mild)
  • 2 tbsp. Parsley Flakes
  • ½ cup vegetable oil
  • 1lb. Chicken thighs, boneless and skinless, cut into 1-inch pieces
  • Large Ziploc® Resealable bag
Ricotta Cheese Filling Layer
  • ½ tsp. Black Pepper
  • 150 g Boursin® shallot and chives
  • 475g Ricotta
  • 2 large eggs, beaten
  • 2 tbsp. Fresh chives, finely chopped
Béchamel Sauce 
  • 3 tbsp. Coconut Flour
  • 3 tbsp. Coconut oil
  • 2 shallots, finely chopped
  • 1-398 ml can coconut milk or 3 cups skim milk
  • 225g Mozzarella cheese, grated
Tomato Sauce 
  • 2 cups or 1 jar San Marzano Strained Tomatoes
  • 2 tsp. Coriander, ground
  • 1 tsp. Cumin
  • 2 tsp. Tea Marsala
  • 1 cup chicken stock or water

 

  • ¾ cup hard cheese, grated Parmigiana Reggiano or Grand Padano
  • 225g Mozzarella Cheese, grated
  • 2-360g pkge Fresh Lasagna Sheets
  • Lasagna pan 9 ½ x 14 x 3 inch

 

Preheat the oven to 375 degrees.

Curry Spice Mixture

Salt, Pepper, Parsley Flakes, Cumin, Paprika, Tea Marsala, Ground Coriander and Turmeric

Lentils

Place cardamom pods, and star anise in a bouquet garni along with the garlic cloves and thyme sprigs. In a large pot, cook the brown lentils according to package instructions with the bouquet garni. When lentils are cooked, strain. Set aside. Remove cooked garlic cloves to use in the tomato sauce.

Curry Chicken Layer

In a large bowl, add the cubed chicken thighs, curry spice blend and vegetable oil. Wearing latex gloves mixture together until all the chicken is evenly coated. Place in a Ziploc® resealable bag and refrigerate for 1 hour or overnight.

Chicken Thighs Salt, Pepper, Parsley Flakes, Cumin, Paprika, Tea Marsala, Ground Coriander and Tumeric

Chicken Thighs and Curry Spice Mixture

In a large nonstick skillet, place all the contents of the Ziploc® bag on medium heat. Cook the chicken until done approximately 8 minutes. Remove chicken and set aside.

In the same skillet, place the 2 cloves of garlic from the cooked lentils, and cumin, tea marsala, ground coriander and toast spices for 2 minutes at low to medium heat. Add the jar of strained San Marzano tomatoes and water or chicken stock. Cook sauce on medium high heat for 10 min.

Ricotta Cheese Layer

In a large bowl, mix together ricotta cheese, salt, pepper and Boursin® cheese with the 2 beaten eggs. Add finely chopped parsley.

Roasting Vegetables

Clean 1 head of cauliflower; peel the sweet potatoes and carrots. Place the sweet potatoes, cauliflower and carrots out in an even layer on an aluminum foil lined baking sheet, toss with 1 tablespoon olive oil, ½ teaspoon salt, and ground black pepper. Roast for 20 minutes, or until tender and just starting to brown.

Bechamel Sauce

While the vegetables are roasting, make the béchamel sauce. In a medium saucepan, cook the coconut oil over medium heat until it is melted, then add the finely chopped shallots until translucent. Add the coconut flour, and whisk to incorporate. Cook the oil and flour mixture, whisking constantly, for 2-3 minutes, making sure it doesn’t brown. Slowly begin adding the coconut milk, half a cup at a time. The mixture will seize up and thicken quite a bit after the first addition, but don’t worry. Keep whisking and adding slowly until the sauce is thickened and coats the back of a wooden spoon. This should take about 10 minutes. When the sauce is cooked, add mozzarella

Once all of the components are ready, it’s time to assemble the dish.

Assemble the Curry Chicken Lasagna

Grease a 9 ½ x 14 x 3 inch loaf pan with cooking spray, then spread a quarter of the tomato sauce in the bottom. Next make one layer of lasagna sheets breaking/cutting them as necessary to fit. Spread a quarter of the béchamel sauce on top of the lasagna sheet. Top the sheet evenly with the roasted vegetable mixture, and place lasagna sheets to cover.

Next add another lasagna sheet on top, then quarter of tomato sauce to cover. Add cooked lentils over the tomato sauce. Press the ingredients down into even layers as you are assembling the lasagna. Add another lasagna sheet, and then add the ricotta cheese filling and sprinkle with quarter of the grated mozzarella cheese. Add another lasagna sheet and add the cooked curry chicken thighs and cover with the tomato sauce. Top with the last layer of pasta, the last quarter of tomato sauce and the last of the mozzarella cheese.

Spray aluminum foil sheet with cooking spray. Cover.

To cook, bake at 375 for 30-35 minutes, or until the top is browned and the lasagna is bubbling. Uncover the lasagna, sprinkle with the grated Parmesan cheese and bake an additional 5-10 minutes until golden. Serve.

Curry Chicken Lasagna

Watch My Entry on YouTube for

The 5 o’clock Rush Star of the Show #lovelentils

Circulon® Double Non-Stick Roaster

Circulon® Roaster Pan Review and Giveaway

Roasting pans have been my nemesis in the past so when Ethan from Food Bloggers of Canada approached me to review a Circulon® Roaster was a little leery.

WHY was I leery? Early on in my 20-year marriage, I received a hand-me-down midnight blue enamel-roasting pan. You know THAT pan! And the experience was horrible. From the uneven cooking, foreign burnt bits and the clean up. No matter how much I washed this roasting pan, it just never seemed to be cleaned.

After many frustrating experiences…it was donated to someone else to love or hate! 😜

In My Best Roast Turkey for Thanksgiving Dinner post I swear by the disposable aluminum roasting pans that will only set you back a few dollars. Easy clean up…recycling bin.

This is a great opportunity for readers and myself (hint: giveaway) and it would be foolish to pass it up. Circulon®, is a global leader and innovator in the hard anodized non-stick cookware segment since 1985. This is made possible by Circulon’s Total nonstick system, a patented hi-low circular groove technology that enhances non-stick durability. The system promotes a healthy lifestyle by delivering high performance food release without the need to cook with oils and fats.

I was given the choice between two different roasting pans. Both were non-stick. One included a roasting rack and the other was bright red and two pans. I decided to review the Circulon® Double Non-Stick Red Roaster.

A large package arrived but it was super light for the size. I was worried that the roasting pans would be “cheap”. DEAD WRONG!

It is beautifully constructed with sturdy handles, non-stick with these interesting ridges built into the bottom of each pan. One pan is deeper than the other and the ridges are different configurations in each pan.

This unique cooking surface protects three layers of top quality DuPont Autograph® non-stick by reducing surface abrasion from cooking utensils, guaranteeing long-lasting nonstick that won’t scratch, stain or chip. Roaster pan is induction cooktop suitable, oven and dishwasher safe, and comes with a lifetime guarantee.

Look at how PRETTY it is!

Circulon® Double Non-Stick Roaster

FEATURES
  • Total Non-Stick System
  • Carbon Steel Construction
  • Oven Safe to 450°F/230°C
  • Lid Doubles as a Second Roaster
  • PFOA, Lead and Cadmium Free
  • Red Exterior Finish
  • 18 in. (45 cm)

Since the pan arrived so close to Thanksgiving, I decided to jump feet first and use the deeper Circulon® roaster pan for our turkey dinner. Risky! I also decided not to use a roasting rack because the ridges in the bottom of the pan are for that and who wants another thing to wash after a long day of cooking. I placed my mirepoix for my gravy in the bottom of the pan and the bird on top.

Results were amazing. It definitely reduced my cooking time, as the constant heat from a “real” pan was much better than my alternative choice of an aluminum pan.

The best part was that all the brown bits, drippings and turkey goodness that were in the bottom of this amazing pan. And the non-stick coating was truly non-stick. Although it is not recommended, I did place the roasting pan at a medium-low setting on my gas burners and made my gravy. Clean up was a breeze.

The Circulon® Roaster pan has been in full use in my kitchen. Here are some pictures of the recent dinners using the shallower Circulon® Roaster.

Stuffed Chicken breast with Roasted Potatoes and Shallots.
Chicken Paprikash with Red Peppers and Mini Potatoes.
Meat and Vegetarian Stuffed Peppers.
Roasted Beef Bones for Beef Stock.
 Beef Bones in Circulon® Roaster

Roasted Beef Bones for Beef Stock in Circulon® Roaster

PROS

  • Two Pans in different depths
  • Non-Stick coated pan
  • Ridged Bottom
  • Strong Well Constructed Pan with Sturdy Handles
  • Great Deep Size for Roasting a Large Bird or Beef
  • Easy Clean Up

CONS

  • Size is very large which is great for a large bird or roast, it would be great if Circulon® develop a smaller roaster for little birds 😉Hint hint
  • Not recommended for open flame

Would I recommend the Circulon® Double Non-Stick Roaster pan? Definitely YES!

Circulon Double Non-Stick Roaster Pan is available at Canadian Tire Stores and the double roaster is $169.99 but it is 70% off this week. BONUS! It would be the perfect purchase for your festive Christmas dinner to cook your roast or turkey.

Disclosure: This blog post is sponsored by Circulon®. I was compensated with the product. All opinions and experiences are my own.

A Circulon® Skillet GIVEAWAY!

My first giveaway on my blog WooHoo!

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside (void where prohibited) No purchase necessary to enter. Odds of winning depend on the number of entries received.

Giveaway will run from Thursday December 3, 2015 at 12:01am to Thursday December 17, 2015 at 12:01am. Winner will be contacted via email and his/her name will be displayed on the Rafflecopter widget. Your email address will only be used to contact you if you win.

Please read the full terms and conditions in Rafflecopter widget. Entry in this giveaway constitutes your acceptance of these rules. Thanks to Circulon® for sponsoring the skillet prize for this giveaway!

A Circulon Skillet giveaway is now closed!

Thanks to all the participants

The winner of the Circulon® Skillet is….

CONGRATS TO

Darlene D. from My Little House of Treasures 

I hope that you enjoy your new Skillet from Circulon® !

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable and Pork Tenderloin Stew

If you are a regular subscriber to the 5 o’clock rush, you will know that my recipes or daily dinners are made up on the fly around the witching hour of 4pm. This Moroccan Roasted Vegetable Stew is no exception. On the Sunday night, I roasted 2 pork tenderloins with 2 different spice blends to be made into a recipe for our upcoming busy week. Not knowing what I would use them for, one tenderloin was coated with a Harissa spice blend that has red chilli flakes, garlic, cumin, caraway, coriander and spearmint. And the other tenderloin was coated with Greek or “souvlaki” style spices.

On the Monday, fall had arrived in southern Ontario and a warm home cooked comfort dinner for the crisp weather outside was in order. This is where the spicy pork tenderloin evolved into a delicious and super easy Moroccan stew.

Roasting all the vegetables in the oven separating before incorporating them into the stew will develop a rich flavourful stew. And covering the sheet pans with aluminum foil will help eliminate the dishes. 😉

For our dinner I served the Moroccan Roasted Vegetable and Pork Tenderloin Stew over organic quinoa and steamed spinach. It was a hit with the famjam even my 13 yr. old son who is extremely picky. I also sent some leftovers to a friend for her workday lunch and it received raves reviews.

Follow my Instagram @the5oclockrush to see my daily dinners photos.

Moroccan Roasted Vegetable and Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Serves 5-6

Mise En Place

  • 1 pork tenderloin, cleaned
  • PC™Harissa Moroccan Spice Blend
  • Olive oil
Roasted Vegetables
  • 4 cloves garlic, peeled
  • 3 sweet potatoes, peeled, chopped into 1-inch cubes
  • 2 carrots, peeled, chopped into 1-inch cubes
  • 1 red pepper, seeded, chopped into 1-inch pieces
  • 1 cubanelle pepper, seeded, chopped into 1-inch pieces
  • 1 honeycrisp apple, peeled, cored and chopped into 1 inch pieces
  • Cooking spray or olive oil or coconut oil*
  • Salt and pepper
Roux and Stew base
  • 5 tbsp. flour or coconut flour**
  • 3 tbsp. coconut oil
  • 7 cups of water
  • 2 Knorr® vegetable stock concentrates
  • 1-14oz can PC™Black label peeled yellow tomatoes
  • ¾ cup PC Memories® of Dad’s Grill***
  • 3 tbsp. grainy Dijon mustard
  • 1 tsp. salt
  • ½ tsp. turmeric
  • ½ tsp. paprika
Roasting Pork Tenderloin

Cover a 3 sheet pans with aluminum foil and coat with cooking spray or coconut oil.

Place cleaned pork tenderloin on the first of 3 prepared sheet pans, rub with olive oil and coat generously with PC™Harissa spice blend.

Place in a 400℉ oven for approximately 35-40min until cooked and firm to the touch.

Set aside.

Roasted Vegetables

Place the peeled and cubed sweet potatoes and carrots on the second prepared sheet pan. Uniform cubes will help the vegetables cook at the same time on the same sheet pan. Don’t overcrowd the sheet pan. The purpose is to roast the vegetables; not steam them. On the last of the 3 prepared sheet pans add the cleaned red and cubanelle peppers and apple pieces. Coat vegetables with your oil of choice*. Sprinkle with salt and pepper.

Place the garlic cloves on a small piece of aluminum foil with a little coconut oil and fold closed and place in oven.

Place the pans with the vegetables in the oven to roast for approximately 35-40 min; give them one or two stirs throughout. To check doneness you are looking a nice caramelized and crispy outside, and a just-cooked-through inside.The sheet pan with the peppers will roast in less time approximately 15-20 min. than the sweet potato and carrot sheet pan.

Making the Roux and Stew Base

While the vegetables are roasting, make the roux, in a large heavy bottom pot. Melt the coconut oil. Whisk in the flour or coconut flour if using. Cook the roux at medium high until the mixture is a golden to deep brown approximately 10-12 min. Stir the flour and coconut oil continuously. Flavour and colour of the roux will determine the richness of the stew.

Reduce to low heat. Slowly while whisking to prevent lumps add water to the pot. Add in the Knorr® vegetable stock concentrate. Whisk until the concentrate is dissolved. Add in the peeled yellow tomatoes, mustard, and PC Memories of® Dad’s Grill. Smash and chopped the roasted garlic cloves and add to stew pot.

Add turmeric, salt and paprika. Switch to spoon and stir; cook for 5-7 minutes on medium heat.

Cube the pork tenderloin into bite size pieces. Add to the stew pot.

Add roasted vegetables. Cook the stew for approximately 20 min. on a medium low heat to blend flavours. Taste and adjust seasoning if necessary.

All the components are cook so you are incorporating the components into the stew for flavour. It will get even better the next day.

The longer the stew is cooked the more the vegetables will break down in the sauce.

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Tips

Removing the pork tenderloin and adding more vegetables could easily transform this stew into a vegetarian version. Roasted cauliflower, mini potatoes and/or butternut squash would all be good additions to bump up the amount of vegetables. Also adding canned beans is a great option.

It would also good with other meats such as chicken thighs.

*Coconut oil adds great flavour

**Coconut flour is a great alternative for those with gluten allergies. I did not make my version with coconut flour, so I cannot determine the cooking time for this alternative at time of post.

***Sometimes when I’m making dinner or recipes, I scourging in the fridge looking to use up leftovers or condiments. A lot of “bottom of the jar” is incorporated into my recipes. That is why the PC Memories of Dad’s Grill and grainy mustard are used in this recipe. I did “measure” the ingredients so the recipe could be recreated in your kitchen. The Dad’s Grill is an apple based BBQ sauce and you could swap in an unsweetened applesauce or BBQ sauce. And a Dijon or yellow mustard could also work but not necessary as 3 tbsp. in a big pot of stew will not be huge factor.

Reese® Peanut Butter Chocolate Spread

Reese®Peanut Butter Chocolate Puffs Treats #DoYouSpoon

Reese® Peanut Butter Chocolate Spread, Marshmallows and Reese® Puffs Cereal

Reese® Peanut Butter Chocolate Spread, Marshmallows and Reese® Puffs Cereal

There are flavour and food combinations that resonate with everyone. Milk and chocolate sandwich cookies, bacon and eggs and to me especially Peanut Butter and Chocolate! I remember as a child enjoying a scoop or two of Peanut Butter and Chocolate ice cream from that 31 flavours ice cream shop. ;P

Well now available in Canada is Reese® Spread Peanut Butter Chocolate.

Food Bloggers of Canada member opportunity has made it possible for me as well as other great Food Bloggers to participate in developing a recipe using this new spread. After much brainstorming, my kids thought that making a cereal treat would be the most fun and would be perfect for a Halloween party snack or lunch box treat.

I made the Reese® Spread Cereal Treats using my son’s favourite cereal General Mills® Reese®Puffs cereal and pressed the mixture into my Chicago Metallic™ Lasagna Trio Pan for long loaf size shape slices and also used a mini muffin tin to form golf ball-sized sphere treats.

For more ideas Visit REESE Canada for more recipe ideas and Reese Canada Facebook page

Follow my Instagram @the5oclockrush to see my daily dinners photos.

Reese®Peanut Butter and Chocolate Puff Treats #DoYouSpoon

Reese® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

Reese® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

Reese® Puffs Cereal, Reese® Spreads and Mini Marshmallows

Reese® Puffs Cereal, Reese® Spreads and Mini Marshmallows

Mise En Place

  • 3 tablespoons butter
  • 5 cups Miniature Marshmallows
  • ½ cup Reese® Spread peanut butter chocolate
  • 6 cups General Mills® Reese® Puffs cereal
  • ¼ cup Reese® mini pieces baking chips (if desired)

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter on HIGH for 15-20 seconds, remove from microwave, and then add Reese® peanut butter chocolate spread, stir until combined. Add marshmallows to the butter peanut butter chocolate spread mixture on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Microwave cooking times may vary.

Melted Marshmallows with Reese® Peanut Butter and Chocolate Spread

Melted Marshmallows with Reese® Peanut Butter Chocolate Spread

Working quickly add General Mills® Reese® Puffs cereal. Stir until well coated.

Sprinkle Reese® mini pieces into a lightly coated with cooking spray 13 x 9 x 2-inch pan or loaf pan. Using buttered spatula evenly press mixture into the prepared pan. Cool. Cut into 1-inch slices. Or form the mixture into golf ball-size spheres and gently roll in Reese® mini pieces. Best if served the same day.

Reese® Peanut Butter and Chocolate Cereal Treats #DoYouSpoon

Reese® Peanut Butter Chocolate Puffs Treats #DoYouSpoon

For best results, use fresh marshmallows.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Disclosure: This blog post is sponsored by Hershey’s Canada. I was compensated monetarily and with product. All opinions and experiences are my own.

Zucchini "Pasta" with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Since I’m participating in a 6 week Transformation Challenge, my diet has been limited to a certain amount of calories and some of my favourite foods are not allowed to be eaten.😦

Some nights for dinner I’m making two separate meals. One for Geoff and I and another for the kids.

Last night ‘Dinner Tonight’ was no exception. The kids enjoyed a Spaghettini with their favourite Egg Yolk and Parmesan Cheese sauce. And Geoff and I had a Zucchini ‘Pasta’ with Shrimp, Pancetta in a Goat Cheese Lemon Shrimp Broth. The lemony broth high acidity was a great compliment to the fatty taste from the pancetta.

KIDS DINNER

Spaghettini with Spinach and Grape Tomatoes in a Egg Yolk and Parmesan Sauce

Spaghettini with Spinach and Grape Tomatoes with an Egg Yolk and Parmesan Sauce

OUR Dinner

Zucchini "Pasta" with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

The pictures from the “Dinner Tonight” on @the5oclockrush Instagram and Facebook feed received a lot of compliments and requests for the recipe.

So here it is…..

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Serves 3-4

 Mise En Place

  • 1 pkge. President’s Choice® Large Raw Zipperback Pacific White Shrimp 31-40, thawed, and peeled, reserve shells
  • 1 pkge. Baby spinach, steamed, squeezed dry and finely chopped (½ cup)*
  • 2-3 fresh zucchini, spiralized
  • 1 pkge. President’s Choice® Italian Diced Pancetta
  • ½ cup leek, chopped
  • ½ cup celery, chopped
  • 3 tbsp. fresh goat cheese
  • 20 whole grape tomatoes
  • 6 tbsp. fresh lemon juice
  • ½ tbsp. coconut oil
  • ¼ tsp. black pepper
  • ¼ tsp. Kosher Coarse Sea Salt
  • Water enough to poach shrimp shells
  • 3 bay leaves
  • 5 whole peppercorns
Goat Cheese Lemon Shrimp Broth

Place shrimp shells in a shallow pan with bay leaves and peppercorns cover with water until it is approx. 1 inch above the shells. Simmer on low for 10 minutes. Keep an eye on the pan. The broth should have a pinkish hue and slightly shrimp flavour. Using a fine mesh strainer, strain the liquid into a saucepan. Press out as much liquid as possible. Throw out the used shells.

Shrimp Broth (Fume)

Poaching Shrimp Shells for Broth

Shrimp Broth

Shrimp Broth

Add the lemon juice to shrimp broth and add the goat cheese and whisk until smooth. Keep warm on very low heat. FYI The sauce may curdle from the lemon juice and if overheated.

Zucchini ‘Pasta’ with Spinach, Shrimp, Pancetta and Grape Tomatoes

In a large non-stick frying pan with a lid, place the fresh baby spinach. Cover. Turn the heat on high and steamed. The spinach will take very little time approx. 3-4 minutes and will reduce by half from the cooking process. Drain and squeeze the excess water from the spinach finely chop and measure, and set aside a ½ cup.

You can always substitute frozen chopped spinach; thaw, drain, squeeze and measure ½ cup.

In the same large non-stick frying pan, cook the Italian pancetta on medium-high until crispy; then add the chopped celery and leeks. Cook for 3-5 minutes until celery has coloured but still crispy. Add black pepper. Remove the pancetta and celery from the pan; set aside.

Crispy Pancetta with Celery and Leeks

Crispy Pancetta with Celery and Leeks

Toss the shrimp with kosher salt. Using the same pan and the fat from the pancetta, cook the thawed, peeled shrimp on high heat. Toss the shrimp in the pan and keeping the shrimp moving. Only cook until the shrimp is pink. Overcooked shrimp will become a chewy rubbery texture. Remove from pan and set aside with pancetta.

Wipe down the pan with a damp paper towel. Add coconut oil to same pan and cook the spiralized zucchini. Cook on medium high heat; continually tossing for 3-5 minutes. Keep the zucchini crisp not a soggy texture. Add in the cooked finely chopped spinach to incorporate and warm through. Then add whole grape tomatoes to warm. A couple quick tosses in the pan.😉

Zucchini "Pasta"

Zucchini “Pasta” made with Spiralizer

Serve the zucchini ‘pasta’ in a bowl with the shrimp broth and top with shrimp, pancetta, celery and leek mixture.

**Tip: When using shellfish, such as lobsters and shrimp in other seafood dishes; reserve shells and place in a freezer bag to use at a later date for an intense flavourful broth. Or a fantastic fish soup.

Zucchini 'Pasta' with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

What is a Spiralizer?

Spiralizing is turning vegetables and fruits into noodles. The spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta! It means that within minutes a great dinner is complete with a sauce and protein that won’t break the diet bank.

I purchased my Spiralizer for approx. $14 at Zehrs. It comes with 3 blades.

Spiralizer

Spiralizer

Blade 1 creates a thin ribbon noodle; also great for making potato chips

Blade 2 creates a thicker spaghetti noodle; great for cucumbers

Blade 3 creates the thinness spaghetti noodle; my favourite for zucchini thus far.

The vegetable/fruit that you choose cannot be hollow, seeded or have a tough core. It should be at least 1.5″ in diameter and at least 2″ long. The vegetable/fruit must have a firm, solid flesh (no squishy, juicy fruits or veggies.)

Zucchini ‘Pasta’ vs. Regular Wheat Spaghetti  The nutritional differences between regular spaghetti and a bowl of zucchini ‘pasta’. Spaghetti comes in at a whopping 221 calories and 43 grams per serving, while zucchini ‘pasta’ weigh in at 41.6 calories and 7.6 carbs.