Zucchini Ribbons with Marinara Sauce

I was checking in with my friends over at www.sparkpeople.com this morning and ran across this recipe... http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1733264 for Zucchini Ribbons with Lemony Bread Crumbs, which got me thinking...replace spaghetti with zucchini?!?! Why not? I wasn't interested in the Bread Crumbs, and didn't even have the stuff on hand, so where did I turn? Why to Pinterest, of course!! I scrolled up to the "search" button and typed in Marinara Sauce, well first I typed in Spaghetti Sauce, but didn't find what I was looking for, so then I typed in Marinara Sauce.  I scrolled through looking for just the right "catch" words and picture and found it THIS.  I raided my pantry (which is remarkably low in the canned tomato section. I see a trip to Aldi in my near future) and realized that I was short on ingredients, but I can so do this!  This is what I ended up with.

Zucchini Ribbons with Marinara Sauce

For the ribbons:

1 medium zucchini

2 cloves of garlic crushed

1/2 C chopped onions

2 tsp canola oil

First, cut off both ends of the zucchini (after washing it), then using a vegetable peeler (I used my pampered chef serrated peeler) peel down the sides, turning zucchini as you go. I did this until I reached the seedy middle, then called it good. Heat oil over medium high heat and add garlic and onions. Saute until just translucent. Add ribbons and saute, stirring for 2-3 minutes more, it will turn a little translucent as well. The time will depend on whether you prefer you "pasta" al dente.

Marinara Sauce

The aforementioned recipe sounds perfect as it is, but I did change it up due to lack of ingredients

3 cloves of galic, smashed but not peeled

1 tsp canola oil

1 14.5 oz can chopped tomatoes

1 6 oz can tomato paste

12 oz water

1 bay leaf

1 tsp dried oregano

1 tsp dried basil

salt to taste

Heat oil and garlic in medium sauce pan over medium high heat until garlic starts to brown. Remove garlic. Add tomatoes, paste and water and using hand blender, blend until smoothish (very accurate, I know). I like chunks, so obviously do this until it reaches your desired texture.  Bring to a boil, then reduce heat and simmer uncovered 10-15 minutes (I cooked it while the pasta for my kids was cooking).

Then, just pile up your zucchini "noodles" on a plate and pour marinara sauce over the top (I used a ladle full, so about 1/2 C).  I ate mine with 1/2 C cottage cheese....mmmm yummy!  The kids insisted that I take a picture with the cottage cheese, too, so here it is.

Key West Grilled Chicken

After following a post on pinterest, it led me to Key West Grilled Chicken http://www.grocerybudget101.com/content.php/322-Key-West-Grilled-Chicken .   I very rarely marinate my chicken (crazy, I know), but have been wanting to mix it up a bit with the chicken breasts.  This one was good. Next time, I'd add a little something (maybe a chopped up grilled jalapeno) to the marinade, but this definately whet my appetite for trying some new marinades, so tell me...what are some of your favorites?

Huevos ala Bleu Asparagus

I feel a little bit like a fraud for my first post, since I talk about my Anglo-Mexican kitchen and this is so NOT Mexican at all (well, except the name). I feel that I must also say that there is NO WAY that my Mexican man would even look twice at this breakfast. He thinks that I'm crazy with some of my foods, and I'm used to it, but the idea and creation did come out of my kitchen, and as I said in the tag line, "not always Mexican".  I also guess that I should add that my kids said that it looks "disgusting", so they had cereal and fruit for breakfast. Suits me fine, as I then didn't have to share!

Huevos ala Bleu Asparagus

Why "huevos"? Because it sounds better than eggs!

1/2 C egg substitute

1 oz bleu cheese crumbles

10 steamed asparagus spears (they are cut in half in the pic)

1/2 piece bacon, crumbled

Spray pan with canola spray, then pour egg substitute evenly over pan. Cook at med-high heat. Lay asparagus evenly over eggs and sprinkle blue cheese over the top. Cook until egg is cooked through and cheese has melted. Remove from pan and sprinkle back crumbles on top (not necessary, but oh so good!).  Salt and pepper to taste. Provecho!