Hello, my fellow reader! As I’m writing this, I know I’ll probably be the only one to read this short blog entry but, if by ANY chance there’s anyone out there reading this: welcome to Gusshi Eats™!
If you didn’t know already, I’m a teen who loves cooking and eating. I’m someone passionate about food and I see cooking as a healing process and also as a way to de-stress. I enjoy eating slowly, appreciating each of the small little details and tastes that make a dish. This blog is meant to document my experience with food and cooking, allowing me to share recipes, experiences, tastes and also recommendations. It is also a way to exercise my writing ability and to encourage myself to write. I’ve always said that I want to leave something in this world, once I’m not here anymore that is, and I feel like this is a nice way to begin that process. Who knows what the future will bring, right? 🙂
Each of my recipes has a background story, a reason for existing almost. I enjoy eating full-course meals, but I also love eating just a slice of cheese or just drinking a good cup of coffee and that’s what I mostly want to share here. Food tradition and cooking runs deep in my family and that’s something I treasure with all my heart.
Today, to begin my writing journey, I will be sharing with you one of my most recent recipes: zucchini noodles.
There’s a little story behind these noodles, tho.
Coming from an Italian family, one of the most common dishes to ever learn to make was pasta, of course. I know almost a 100 different salsa recipes and a thousand types of pasta and noodles. I have the vivid memory of spending hours in the kitchen with my grandma making homemade gnocchi, linguine, capellini, tortellini… Sigh, just naming them makes my mouth water.
For me, food is more than just a taste. It’s more than just a few ingredients mixed together meant to taste well. Food is an experience, a journey, a way to explore and discover different realities. This experience begins before you even place the piece of food in your mouth, it begins in the kitchen, with the raw ingredients and the utensils. My family has always taught me that good food is homemade and since I was a kid I’ve been taught about nutrition, the importance of spices and ingredients and also the most traditional and complicated recipes. Can you guess which were the first recipes I ever learnt…? Yep, pasta.
A year ago, I was diagnosed with carbohydrates intolerance (click on this link to get some info about it). Just imagine! For someone who loves eating and cooking, just imagine how hard it was to give up one of the things I liked the most- CARBS! I was devastated, to be honest, and thought my life would become a dull and boring hole in which I would live forever. Sad, right? Besides, coming from a very traditional family, I only knew how to cook pasta made out of… well, carbs.
For almost a year, I gave up everything that contained flour or was labeled as a ‘carb’. I gave up pasta, bread, pizza, empanadas, and many more. I thought I’d never been able to eat pasta again and, honestly, I was a little sad. Of course, my health did improve a lot. I mean, not only did I stop having stomach problems but also my skin got better, my hormones balanced and I felt better. Even if I do cook with flour and other types of carbs for my family (I will be sharing those recipes here, of course), I do not eat any of that.
After I found out about this little issue, I was so sad I stopped cooking altogether. I would make simple dishes, like salads, but nothing too complicated or elaborated. What was the point? I couldn’t eat it, so… Until recently, when I started looking for different recipes and variations and also making my own.
When it comes to pasta, I learned that the trick lies in two different aspects deeply connected to our brain:
- The shape of pasta→ your brain really likes eating something that is long and skinny and has an untraditional shape.
- The texture→ your brain really likes the texture of pasta, the crunchiness but also softness that comes with it.
So, the verdict? I started looking for veggies that could be cut into a similar shape to pasta and also maintained that combination between ‘crunchiness’ and ‘softness’ so characteristic of pasta.
Without further ado, let’s get right into the recipe!
- Cut zucchini into thin, noodle-like strips with the mandolin. For the peppers, just grill them for a few minutes directly on the stove. This will add some smoked flavor + will make it easier for you to peel the skin off. Remember that the pepper’s skin will make you bloated and cause indigestion, so I strongly recommend you peel them. Today, I did not add any carrots because we had none! But, if you want, you can add carrots the exact same way you did with the zucchini: just slice them into thin strips with the mandolin. Remember: you may eat the zucchini skin but carrots NEED to be peeled. Remember, pt. 2: wash your veggies correctly!!
- Bring a pot of water to boil. Add zucchini and the carrots and cook for one minute. Do not overcook them, because they’ll end up looking (and tasting!) like mashed potatoes.
- Prepare the salsa!
For the salsa:
Cut the cherry tomatoes into very small circles, slice the fresh basil into thin and small stripes and mix them with the black olives (in my case, I used green olives for tonight’s dinner because we had no black olives left. It’s practically the same, but I believe the taste is a little bit better when you use black ones). Mix the tomatoes and the olives and add olive oil. To calculate the amount of oil, I just add just ONE tablespoon per serving. So, let’s say you’re cooking for 5, just add 5 tablespoons and MIX! Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
And, that’s it!
I hope my silent readers (if there’s at least one…) enjoy my first post and like where this is going. I’m so excited for this I can barely hold myself hehe. I will see you guys very very soon and I thank you from the bottom of my heart for taking the time to read this. I don’t even know you but I love you already hehe. Thank you once again and we’ll read each other very soon, uh!?