IT’S TIME TO HAVE SOME FUN!…Let’s get cooking!
Remember way back, when you were in elementary school and it was such fun to sharpen your pencil? There was some appeal to transforming an ordinary dull pencil into a fresh, new-looking item…it was ready to do magical things back at your desk, right? ….As if there was a new power to assist with correct answers, flawless writing, and creativity.
Your kitchen and a spiraling tool are no different! Found at your local Target, a spirzlizing tool stands ready for the challenge!…Grab your unsuspecting zucchini, and you suddenly have magic powers to transform a rather ordinary squash into amazing fun and flavor. Just turn the zucchini (or better yet get your kiddos involved with this fun activity), open a can of Northern Beans, julienne cut a red bell pepper, rummage your fridge for other partners in crime, throw them all in a pan to sauté, and you have one amazing side or main dish!
You will love this recipe for its flavors and you’ll keep making it for its health benefits. Zucchini is rich in anti-oxidant vitamin-C, Great Northern Beans are a low-fat, cholesterol-free, low-calorie source of protein, iron, dietary fiber, and potassium, and Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family and is rich in Vitamin C…Put these all together, and you have one healthy, fun, beautiful dish. PK’s SPIRALIZED ITALIAN STIR FRY, serves as a side dish
Author: Pacer Kristen
- 2 large zucchinis, cleaned and ends removed
- 1 can (15 ounces) Great Northern Beans, drained and rinsed clean
- 1 cup julienned red, yellow, or orange bell pepper
- 2 TBSP fire roasted or sun dried tomatoes, drained of oil, but reserving one tsp for sautéing vegetables.
- 2 TBSP sliced pepperoncini from a jar
- 2 garlic cloves
- 1 tsp Italian Seasoning
- 3/4 tsp Sea Salt
- 1/2 tsp Freshly ground Black Pepper
- 1-1/2 TBSP fresh lemon juice (1/2 lemon) and its lemon zest
- Nutritional Yeast for sprinkling
- Prepare Vegetables: spiralize 2 zucchinis, drain and rinse beans, julienne bell peppers, slice tomatoes and pepperoncini, mince 2 garlic cloves
- Warm a teaspoon of oil over medium low heat. Once warmed, sauté peppers for one minute, then add additional vegetables and spices, and sauté only for a 2-3 additional minutes until they are “crisp-tender” to retain all the benefits of their nutrients and vitamins. If vegetables begin to stick, add a small splash of water or a small additional amount of oil from jar of tomatoes.
- Before serving, grate the zest of half a lemon and squeeze the juice from one lemon half over vegetables to boost the flavor.
- Season to taste and serve sprinkled with nutritional yeast in lieu of parmesan cheese.
DO NOT OVERCOOK VEGETABLES. For nutritional benefit, for great texture, and for beautiful color, sauté only to crisp-tender.
Adding a roasted chicken breast makes this an easy, complete entree. Serve with a whole wheat, crusty baguette or toasted sprouted grain bread.