Monday, July 29, 2013

Italian Beef Roast and Raw Zucchini “Noodles”

I love me my pasta. But in the summer, I am open to a respite. Something lighter, crunchy, and a great use of garden zucchini. The beef roast was nothing more than a crockpot delight, because also in the summer I am less inclined to heat the house with an oven. The best part of the dinner was that putting it together took less than 5 minutes. And although, I cannot say the entire meal was toddler friendly, my little guy did like the “noodles”

Italian Beef Roast
·         1 Beef Roast (3-4 pounds)
·         3 large tomatoes
·         1 small onion
·         4 cloves of garlic
·         1 cup of red wine
·         Bunch of basil, thyme, parsley, and rosemary tied together with twine so it is easy to remove
·         Salt and Pepper
·         Large Crockpot

What you do:
1   1.      Cut the tomatoes, onions, garlic.
2.     Put all of the ingredients in the crockpot and set on low for eight hours or on high for four             hours.
3.     Keep warm

Raw Zucchini “Noodles”
·         3 small zucchinis
·         ½ lemon
·         ½ cup of basil and parsley mix
·         Parmesan Reggiano
·         Salt and Pepper
·         Mandolin or a sharp knife

What you do:
1.       Use your mandolin or a sharp knife to make long thin match sticks of the zucchini.
2.       Squeeze the juice of half lemon over the zucchini noodles.
3.       Chiffon the herbs and mix into the zucchini and lemon mix.
4.       Top with your Italian Beef Roast, sauce, parmesan, and salt and pepper.


As always, many blessings, much love!