Zucchini Spaghetti and Turkey Meatballs

Zucchini Spaghetti and Turkey Meatballs - Candy Coated Culinista

Zucchini Spaghetti and Turkey Meatballs – Candy Coated Culinista

My love of photography and Toronto has rewarded me. I love my city and I am constantly exploring it no matter the time or weather conditions. One very early morning on the way to work it must have been -27 this December morning and I saw a gingerbread “Toronto scape” presented by KitchenAid Canada. It was gingerbread pieces made by local bakery The Rolling Pin to resemble Toronto buildings. I took the picture, because that’s what I do and I used the hashtag made from gingerbread not knowing I had entered myself into a contest of sorts. Cut to me receiving a DM that I won a Professional 5 Series Mixer & Spiralizer and after answer a skill-testing question correctly these babies where shipped to me. I can’t wait to give my new mixer a try as this one is bigger than my other KitchenAid Custom series mixer and I will not have to bake in batches anymore; which will save me time or I can start making multi flavoured layered cakes and mix at the same time. I was over the moon with excitement when I found out I won this awesome prize and I have many more recipes in mind for my new toys and also a request for apple pie using my gadgets.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: about 15 min.
Difficulty level is: Medium

Inspired from Williams & Sonoma

Ingredients
Tomato Sauce

• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
Meatballs
• 500g ground turkey
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 tsp Worcestershire sauce
• ¼ small red onion, diced
• 1 cup panko bread crumbs
• 2 eggs
• 1 large zucchini, trimmed and spiralized
• Extra virgin olive oil
• Parmesan cheese, for garnish
Eggplant Ragu
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp dried basil
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
• 1 eggplant, cut into cubes

Assembly
Tomato Sauce

1. In a medium size saucepan over medium heat warm olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar and add tomato sauce.
5. Let flavours merry and turn temperature to low heat to simmer.
Meatballs
1. Place ground turkey in a large bowl and add garlic, herbs, spices, Worcestershire sauce, red onion, bread crumbs, eggs and spiralized zucchini.
2. Combined and form into meatballs.
3. In a frying pan over medium-high heat warm extra virgin olive oil.
4. Sear meatballs on all sides in batches; about 1 minute per side.
5. Transfer meatballs to tomato sauce and simmer for 10 minutes.
6. Add zucchini to pan and cook for no more than 4 minutes.
7. Sprinkle with parmesan cheese and serve.
Eggplant Ragu (Vegan Option)
1. In a medium size saucepan over medium heat warm extra virgin olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar, tomato sauce and eggplant.
5. Let flavours merry and turn temperature to low heat.

Please Enjoy

My thoughts
I was beyond excited to use my spiralizer and it couldn’t be any easier to use. The zucchini was spiraled and crunchy and it makes a wonderful substitute if you don’t want to have carbohydrates. The turkey zucchini meatballs were so lovely that I think this will be a new way for me to enjoy meatballs. I will still make my Italian style meatballs; but this is now a healthier alternative for me. The eggplant ragu came about when I thought to take this recipe one step further and make a meatless vegan recipe. I have always been of the mindset that if I could prepare tasty and flavourful vegetarian and vegan recipes I could increase my meatless days to about three days a week and if I can make recipes like this it would be a no brainer. Also if you have an audience that you think would question the whole zucchini spaghetti, then serve the turkey meatballs with spaghetti pasta instead. These few recipes can be combined in different ways and it’s still just as memorable.

Zucchini Spaghetti and Eggplant Ragu - Candy Coated Culinista

Zucchini Spaghetti and Eggplant Ragu – Candy Coated Culinista

KitchenAid Gingerbread Scape - Candy Coated Culinista

KitchenAid Gingerbread Scape – Candy Coated Culinista

Mixer & Spiralizer - Candy Coated Culinista

Mixer & Spiralizer – Candy Coated Culinista

Spaghetti al Nero di Seppia with Shrimp

Spaghetti al Nero di Seppia with Shrimp - Candy Coated Culinista

Spaghetti al Nero di Seppia with Shrimp – Candy Coated Culinista

Black pasta, is there such as thing? Cuttlefish has ink? Who knew is what went through my mind when I saw a commercial for Spaghetti al Nero di Seppia with Clams. I thought the idea of black pasta was kind of cool and then I learned that ink in sea creatures doesn’t only come from cephalopods but other sea creatures like the cuttlefish can create ink. Well didn’t a 30 seconds commercial teach me a lot.

Yield/Serving: 6-8
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty level is: Easy

Ingredients
• ½ cup extra virgin olive oil
• 1 onion diced
• Red pepper, diced
• Yellow pepper, diced
• Orange pepper, diced
• 4 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp salt crushed red pepper flakes
• ¾ cup pitted kalamata olives
• ½ cup dry white wine
• 349g (1 ½ cups) shrimp, thawed with tails left on
• 750g Nero Di Seppia Spaghetti
• ½ cup parsley, chopped
• Parmesan cheese, to taste

Assembly
1. Set a large pot of salted water with a little vegetable oil to a boil.
2. In a frying pan with olive oil on medium-high heat and add onions, peppers, garlic, spices and cook for a few minutes.
3. Add in olives and garlic and continue cooking for a 2 minutes.
4. Add the wine and bring to a boil, then add shrimp cover and cook until shrimp are cooked through thoroughly and remove from heat.
5. Once water is boiling place pasta in and cook until al dente; drain in a colander.
6. Combine the shrimp with the pasta in a platter and sprinkle parsley and parmesan cheese over top.

Please Enjoy

Reviews
“The pasta was delicious; the shrimp was cooked perfectly although I would have preferred if it had been shelled. Loved the seasoning and the wine sauce was great as well. The veggies weren’t too soft and were just the right firmness too and added great flavour to it.”

My thoughts
Delicious and I felt quite “chefy” making this dish. It’s simple, but eye-catching and I got to practice my knife skills with my new J.A. Henckels Professional Knife set. Man are these knives sharp, I already took out a piece of my finger nail when the knife jumped within the first few days of having this set. 90% of my vegetables were all the same size as I am getting better, but uniformity adds to my prep time for sure. The wine sauce was delicious and the shrimp was perfectly cooked. Next time I will try it with clams, as Mr. C. loves his molluscs. I think i’ll take a walk down to St. Lawrence Market and get some fresh seafood.

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