Nom Nom Paleo

Grilled Zucchini/Summer Squash

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This simple yet bangin’ recipe is one that I modified from Cook’s Illustrated. The key difference is in the fat — I subbed in virgin red palm oil for extra virgin olive oil.

Thanks for the tip, Bill and Hayley!

Here’s what I gathered to feed 4 people:

  • 1 1/2 pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
  • 2 tablespoons of virgin red palm oil
  • Kosher salt
  • Freshly ground black pepper
  • Aged balsamic vinegar
  • Handful of basil leaves, cut in chiffonade

Here’s how I made it:

I lay the squash slices on a foil-lined baking sheet and brushed both sides with the palm oil. Then, I seasoned liberally with salt and pepper.

I cooked the squash on the gas grill set on medium heat… 

…for about 8-10 minutes total. (They were flipped once at the 4 minute mark.)

Before serving, I drizzled on the vinegar and sprinkled on the basil.

Now you know what do with that mountain of zucchini you’ll have this summer!

I Coulda Been a Contenda…

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…but not tonight.  Whenever I’m on my work week, I try to get dinner on the table 30-45 minutes from when I start futzing in the kitchen.  We even have a “5 o’clock house rule” where our rugrats can only start watching TV after 5 pm so I can prepare dinner uninterrupted.  My kids literally transform into zombies when they start watching TV.  It’s a cool magic trick.

Tonight, I had great intentions but it ultimately took me almost 90 minutes to get food on the table due to poor planning.  On Sunday, I had already cooked some pork chops and chicken breasts in my SousVide Supreme (for Monday and Tuesday night) so I had my protein set.  I got derailed because I made too many damn vegetables.  However, the plus side is, I have a lot of veggie leftovers! 

Here’s our final spread:  cauliflower fried rice, broiled zucchini and raw tomatoes with balsamic and extra virgin olive oil, roasted portobello mushrooms with balsamic and roasted garlic flavored extra virgin olive oil, and sous vide Rub With Love  pork chops.

I’ve wanted to make cauliflower rice since I read about it in Mark Sisson’s Primal Blueprint Cookbook (which I don’t love) and on Food Lovers’ Primal Palate blog (which I do love).  Before going to bed, I washed and cut up the cauliflower:

When I woke up, I popped my pre-cooked, refrigerated pork chops into my Sous Vide Supreme (which I had filled and preheated earlier to 130 F) to reheat and I started preparing my vegetables.  I would’ve finished in 30-45 minutes but I mistakenly decided to use the oven for two of my veggie sides (broiled zucchini and roasted portobello mushrooms) so I had to wait for one to finish before heating the other.  Damn it, why didn’t we put in a double oven when we remodeled!  That, coupled with chopping (albeit with a processor), nuking, and then frying the cauliflower, delayed dinner.

Here’s the cauliflower (2 small heads chopped then nuked) frying in the pan with a minced onion, 3 cloves of minced garlic, and coconut oil:

I seasoned the “rice” with salt, pepper, and Trader Joes’s 21 Seasoning Salute.

For the mushrooms, I preheated the oven to 400 F and then I wiped the tops off with a damp paper towel and removed the gills with a spoon.  Then, I seasoned each mushroom with salt, pepper, and Consorzio Roasted Garlic Flavored Extra Virgin Olive Oil (buy at Costco!) and wrapped them individually with foil.  I placed the packets on a foil lined baking sheet (in case one exploded) and popped them in the oven for 20 minutes.

When I took the mushrooms out, I sliced them and drizzled them with the cooking juices and some balsamic vinegar.

Then, I cranked up the oven to broil and put in my tray of sliced zucchini (which I had seasoned with salt, pepper, and extra virgin olive oil).  While they broiled for 5-10 minutes, I chopped up some tomatoes.  Then, I tossed everything on a plate with some balsamic vinegar.

I had sous vided the pork chops with my chicken breasts on Sunday (140F for 3 hours) and was glad to see that they turned out okay because I’d crammed the SousVide Supreme to the brim with 4 big bone-in chicken breast and 4 bone-in pork chops.  After reheating inthe SousVide Supreme at 130F for 40 minutes, I seared them off in my super hot cast iron skillet with some coconut oil.

Here’s a pic of hubby’s plate:

Tonight, I’m going to make sure that dinner only takes 30 minutes to make.  Word.