I have to start with a disclaimer: I’m good friends with these folks. I really enjoy hanging out with them. They have the best sense of humor and I really appreciate their realness. During a dinner at AHS13 (The Ancestral Health Symposium) Julie introduced me to the delicious side of okra and I’m completely hooked now. Charles also gave me a new appreciation for moonshine. I got to hang with them again at Polyface Farm for the Baconpalooza event for the Farm to Consumer Legal Defense Fund fundraiser in September. They are a fantastic couple and I really love what they are up to.
So, they sent me a copy of their new book, Quick and Easy Paleo Comfort Foods. I like this book because it solves a critical problem I see in my practice: “How do I make it through the week with my busy schedule and not rely on take out or my old standbys?” Many new to paleo feel overwhelmed with what to cook for dinner. I love that this book is a solution.
Luckily, I had all of the ingredients in my cabinets and growing right on my farm. I set out to harvest the zucchini, squash and red peppers. We’re growing yellow zucchini, which is one of my favorite vegetables. It tastes a lot like green zucchini but has the most incredible color. I picked a few of the yellow ones, a couple of the green, and a few red peppers before heading back into the kitchen and whipping up the dish.I had already tried the Roasted Butternut Squash Dip at their house. It’s the most amazing alternative to hummus. Actually, it’s better than hummus because it doesn’t have that gritty, grainy texture from the chick peas. Other dishes I’d like to try are the Chicken with Mustard Sauce, the Steak Bites with Creamy Mushroom Sauce, and the Brunswick-Irish Stew. After flipping through all of the great photos, I landed on this beautiful and simple dish: Curry Noodles.
I washed the veggies and broke out my spiral vegetable slicer to begin transforming the zucchini into long noodles. It takes just a few minutes to do this. My kids always enjoy watching the process.
I sliced the red pepper into slivers. I then heated the oil in the pan, warmed the red curry paste, and added the coconut milk. Once it was simmering, I added the veggies and coconut aminos for about five minutes until the “noodles” were lightly cooked. Done. In minutes. We served it with a huge leg of lamb from one of our sheep, which I had started roasting right after I picked up the kids from school. It was a perfect weeknight meal with very little hands on work in the kitchen.
- 2 teaspoons oil or cooking fat of choice
- 1 tablespoon red or panang curry paste
- 2 cups unsweetened coconut milk
- 2 to 3 large zucchini squash, ends cut off and julienned into "noodles" (discard the center part, which is mostly seeds)
- 2 or 3 yellow squash, julienned into "noodles" (discard the center part, which is mostly seeds)
- 1 large red bell pepper, seeded, deribbed and cut into long strips
- 2 teaspoons coconut aminos
- Heat the oil and curry paste over medium heat in a large skillet, using the back of the spatula or spoon to smear the curry paste into the oil. When the paste has become very fragrant, add the coconut milk and stir to combine well.
- Add the zucchini, yellow squash, pepper and coconut aminos and cook for 5 to 10 minutes or until the squash has softened slightly.