We had such an awesome time this weekend spending time with my sister and her family, hanging out in San Francisco, and playing, relaxing and just being. It was such a needed weekend of rest and we all came home rejuvenated and revived. John and I headed straight for the gym when we got home for a much needed workout and when we got home the entire family pitched in and made our Memorial Day dinner. It’s kind of chilly and cloudy so we did not do the typical barbecue, but instead cooked up what was in the fridge and together created an amazingly tasty and easy dish. Here’s what the family had to say about dinner.
Coby (age 15): Um, it was… I don’t know; a satisfying meal to come home to after a long time away from home.
Jaden (age 7): AWESOME!!!
Rowan (age 3): Good.
John (getting old): I thought it was a great meal to come home to after traveling all weekend and having to eat out. I liked how the zucchini was sliced thin and noodle like!
Me (not as old as John): Super freaking tasty and I love that we all pitched in.
Sausage “Spaghetti in Creamy Tomato Sauce
1.25 lbs mild Italian pork sausage, diced (we used the precooked sausage from US Wellness Meats – I’ll be there June featured chef so be sure to check their site and mine for my recipes using their amazing products!) YOU can use whatever meat you like – ground beef, sausage, chicken, beef – whatever you have on hand.
3 small leeks, diced
½ red onion, diced
1 red bell pepper, sliced thin
1 – 14oz can of artichoke hearts packed in water, cut into quarters
1 tablespoon coconut oil
5 zucchini squash, sliced thin like noodles (We sliced our zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into “spaghetti” like noodles. You can also make it easier on yourself and use a julienne slicer.
1 – 14.5 oz can of organic diced tomatoes
2 tablespoons coconut cream concentrate from Tropical Traditions (or sub with coconut milk, or grass fed heavy whipping cream)
1 teaspoon crushed garlic
2 tablespoons fresh rosemary, minced
Black pepper and sea salt to taste
In a large skillet or wok heat the coconut oil. If you are using raw meat, brown the meat in the coconut oil and add the onion, leeks, and bell peppers. If you are using pre-cooked sausages like we did, cook the onions, leeks and bell peppers first in the coconut oil until tender and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente – do not over cook or they will turn to mush! Serves 5.