I was at the Virginia Park Farmers Market with my family last weekend and was thrilled to see all the fall vegetables starting to come in! As I scanned the rainbow of organic produce on the tables, I couldn’t help but stop at the beautiful zucchini and yellow squash, just picked the day before. Chocolate Chip Zucchini Muffins…Squash Fritters…Zucchini Pancakes…my mouth began to water. The dark green and deep yellow skinned squash were calling my name! So I walked over, asked for a few samples and all I could hear was crunch, crunch, crunch followed by, “Mmmm, Mama. Soooo dee-lish-ish!!! May I have more please Mama?” So I picked up a handful of zucchini and yellow squash, already excited to make something yummy for K and the family!
Over the past few months, I’ve been working on a recipe e-book collaboration with a company and they asked me to create 10 toddler/kid-friendly dishes, one of which I will share today: Zoodles of Fun With Octopus Friends – Octopus Hot Dogs & Zoodles (Zucchini Noodles) With Peas. I hope you and your little one enjoys this gluten- and grain-free pasta!
Here’s what I did:
Took two hotdogs and carefully sliced them into little octopi..
I carved cute faces on them with my knife and a toothpick and then adored them for a few minutes…
Until K found a few, got hold of ’em and the fun began! She had a few minutes of play while I heated them up on the pan…
K turned the vegetable spiraler and laughed as the Zoodles came out of it…
After sautéing the Zoodles with some butter, I threw in some frozen peas and then topped the dish with the friendly octopi 🙂
While I loved eating this tasty noodle dish (one of the few I get to enjoy with my eczema/allergies), I savored the HUGE smile on K’s face as she giggled and then smiled back at the octopi on her plate!
Octopus Hot Dogs & Zoodles (Zucchini Noodles) With Peas
Paleo, refined-sugar-, dairy-free, nut-free, soy-free, grain-free, gluten-free
This recipe takes about 15 minutes and makes 1 adult-sized serving, 1-2 kid-sized servings or 2-3 toddler servings (all depending on their appetite).
1 hotdog link (I use Applegate’s organic nitrate-free 100% beef dogs)
3-4 Tbsp filtered water
1 medium-sized zucchini squash
1 Tbsp grass-fed butter or coconut oil
1/4 C frozen peas
Directions (Hot Dogs):
1. Using your knife, slice the hotdog link in half so that you have two half sized links.
2. Leaving 3/4″ at the end of each link (where the casing ends are), slice the rest of the link in half, making two long tentacles.
3. Slice the two tentacles in half again making four tentacles on each octopus.
4. Slice each tentacle in half so that each octopus has 8 long tentacles (if your little one doesn’t eat a full-sized hot dog, you can save the other octopus for later or make smaller sized ones like I did).
5. Pour 3-4 tablespoons of filtered water into your sauce pan so that it covers the bottom and put it over a medium-low flame. Once the water starts to bubble, place your octopus hotdogs in and rotate until they are tender.
6. Once ready, remove and let cool. Using your toothpick, poke holes to make little eyes and using your knife, carefully carve out smiles!
Directions (Zoodles WIth Peas):
1. Rinse and dry your zucchini, cut off its ends and use your “pasta” tool to create Zoodles (if you’re using the vegetable spiral, get your little one involved by turning the handle and placing the Zoodles into your small bowl).
2. Cut Zoodles into an appropriate length for your child (1 1/2″ is just right for K).
3. Rinse your saucepan clean, put your butter or oil in the pan and place over a medium-low flame.
4. Saute your Zoodles until they are al dente and then remove and let cool.
5. Put peas in the sauce pan, stir them around until tender and then remove from heat.
6. Once cool, lay the Zoodles onto a dish, sprinkle some peas on top and joyfully pop in your happy octopi for your little one (or yourself) to enjoy!
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