Tag Archives: zucchini

Paleo Sweet and Sour Stir Fry and Union Square Zucchini Review

sweetsourchicken and zukeI know, three nights in a row with Thai recipes. Just let me know when you get tired of Thai, but I don’t know that I will.  My wife said it was my call on what we did, so I chose this Sweet and Sour Chicken Stir Fry from Everyday Paleo: Thai Cuisine.  This is one that we just doubled as the portion sizes in the book seem to be quite small, so for my wife and I, we doubled the recipe and had a Chinese/Thai dinner. We put it over rice, and along with the chicken, my wife chose the Union Square Zucchini recipe from the Four Hour Chef by Tim Ferriss.

We haven’t ever had the chicken before, but the Union Square Zucchini will be done much more now that Zucchini is about to be in season and we have multiple plants that are very healthy and likely to give us lots of veggies this summer. I thought the chicken was pretty good. Very authentic tasting sweet and sour without the msg or red food dye.  It wasn’t as flavorful as what we wanted though, once again, since what we are used to is the chinese version, and this was a little bit different. My wife commented that there was more veggies than meat in this meal, which there were. If we had done a tapioca breaded chicken, similar to the Beer Battered Fish, instead of just the chicken by itself, it likely would have had a bit more of the texture and feel of the chinese version.

I’m not sure that we will do this again, but it was a neat look at how the dish is made, and as I said before, quite authentic.


Paleo Bacon Carbonara Review

Bacon CarbonaraI got a spiralizer for Father’s Day, so I was antsy to try it out. I had been eyeing this recipe for Paleo Bacon Carbonara for some time and just hadn’t gotten around to using my julienne peeler on anything. But once the spiralizer came, it was a different story.

Now, my picture doesn’t look near as appetizing as the one on the original site, and probably didn’t taste as good either. I had high expectations for this meal and they just didn’t pan out. I added chicken since it was for the whole family and I wanted to make sure that our bellies got full. And i used zucchini instead of squash.

It wasn’t bad, but it wasn’t great either and it all came down to the sauce. The sauce was supposed to be creamy and smooth, but my sauce came out clumpy and not so good. The meal overall wasn’t bad, but it isn’t something we’ll try again any time soon unless we can figure out what went wrong. And the taste left something to be desired as it wasn’t as flavorful as I had hoped, though if we had used heavy cream instead of heavy coconut milk that might have made a difference.

Either way, it came out and we ate it, but it wasn’t as good as we had hoped. Now, let’s see what else I can find to use my spiralizer for…


Paleo Pizza and Baked Squash Fries Review

Some nights you go for hardcore paleo, and some nights it is about keeping everyone happy within reason. Tonight was somewhere in between.

Tonight the plan was to have pizza and a veggie. We’d had some grilled squash and zucchini earlier this week, and we had just a couple left to use for something else. I had remembered saving Against All Grain’s Baked Squash Fries and thought that might be a good addition to pizza night.

Typically we just use the Bob’s Red Mill Gluten Free Pizza Dough. Not because it is paleo, since it’s not, but because it is really tasty and gluten free. So no one in our house has to have stomach troubles afterward, and pizza night is always a hit.

But tonight I wanted to change it up a bit. My kids still had the Bob’s Red Mill, but I tried out a Paleo Pizza dough that looked simple enough to put together without much thought on my part. Because, honestly, a lot of nights, that is what helps me choose what route we go for dinner over a more complicated meal, especially when it’s just me and the kids.

So, the results.  Obviously I am not a chef, nor an amazing food photographer like a lot of other bloggers I follow, so this is the real deal. Below is my plate for the night. My Baked Squash Fries look totally different than AAG, but they still tasted very good when dipped in marinara sauce.

My Plate Tonight
My Plate Tonight
Baked Squash Fries, not as pretty as AAG
Baked Squash Fries, not as pretty as AAG

The kids’ pizza was partial Kerrygold Dubliner cheese and part Daiya Tapioca cheese since the little man can’t yet have dairy. Both had tomato sauce and pepperoni.  Baby girl wanted red pepper and little man wanted green pepper, so they added those and, as always, it was a hit.

Bob's Red Mill Pizza - minus egg
Bob’s Red Mill Pizza – minus egg

My pizza, at least what was left on the pan, was sauce, pepperoni, Dubliner cheese, red and green pepper, and onion. I wasn’t sure about this recipe just because in the article, the author commented that it was more of a batter than a dough, and he was right, but it was surprisingly tasty. It was almost more like an italian breadstick with toppings rather than a pizza dough.  Not as crunchy and hard as pizza dough, but packed with flavor.

Paleo Pizza
Paleo Pizza

Lessons Learned

The next time I make both of these, I will probably back off on the italian seasoning. It was a bit overwhelming with all of the basil and oregano in the mix, but still good. But I think the squash fries would have been more of a hit with the kids if I had used less since their palates are a bit more tender than mine.

Overall it was a very good and successful meal that I will likely do again, especially since pizza night happens at our house every week or two and squash and zucchini will be coming in over the next few weeks in the garden.