I wanted to write about the Korean Potatoes I made yesterday (that took 3 freaking hours to make) but unfortunately they didn’t turn out that great. They were tasty but the recipe was just not worth a post. Bummer cause they really looked good!
So let’s talk about Zucchini. This recipe isn’t anything new or mind-blowing but it’s one of my staples and is worth sharing. It only takes 20 minutes and you can serve it with almost anything. I used to eat it with eggs for breakfast, not anymore though obviously. It’s really good with tofu and rice. Yesterday I put it over quinoa served it with the 3 hours potatoes.
Sauteed Zucchini and Onions
- 3 large zucchini squash
- 1/2 medium yellow onion, chopped
- 2 garlic cloves
- 2 T coconut oil
- 1.5 tsp Bragg’s Liquid Aminos (to taste)
- pinch red chili flakes (optional)
Cut zucchinis in half lengthwise and slice the halves into 1/4″ half moons.
Heat coconut oil in a large non-stick skillet over med-high heat. Add garlic and onions and saute til onions are soft and translucent, about 3 minutes. Add zucchini and stir until coated with oil and well combined with onions/garlic. Squeeze aminos over zucchini and stir. Add chili flakes on top if using. Cover and cook for 15 minutes, stirring every 5 minutes, until zucchini is soft (but not mushy). Remove from heat and serve hot.
I’ve never actually measured the amount of Bragg’s I squeeze over it, 1.5 tsp is approximate.
Thank God I’m allowed to eat potatoes. And Garlic. Ohmygoodness how I love garlic. This recipe isn’t mindblowing, and I’m sure there is another recipe exactly like it out there somewhere so please don’t freak out on me for posting this!
I had bought some red potatoes at the store and had a bunch of fresh dill leftover in the fridge (actually I still have a bunch of dill leftover so I’ve been snipping it into my salads – yum!) so henceforth came this recipe. I sort of followed this recipe from Ourlifeinthekitchen.com but I swapped out the butter for EVOO and added garlic cause as I said before, I love garlic. I also changed the cooking temperature cause I wanted the potatoes to be crispy. So I guess it’s really a different recipe but some elements are the same. The important thing is that mine turned out delicious!
Garlic Dill Roasted New Potatoes
- 6 red new potatoes
- 3 garlic cloves, smashed and minced
- 2 T fresh dill
- zest of 1 lemon (optional)
- 2 T EVOO
- Sea Salt and Black Pepper to taste
Preheat oven to 425
Wash potatoes and remove remove eyes. Slice potatoes about 1/2 inch thick. Put potatoes in a large bowl with garlic, dill, lemon zest, salt/pepper and olive oil, and stir until potatoes are evenly coated. Spread potatoes on a baking sheet in one even layer. Bake for 30 minutes. Remove from oven and enjoy hot! Sprinkle with more sea salt if necessary.
Served with my M Cafe Salads:
There are only 4 potatoes on my plate cause I ate about 6 slices off of the sheet pan before I made my plate.