Posts Tagged ‘spiralizer’

Unrecipe of the Week: Asian Cucumber Noodles

July 11, 2016
via the garlic diaries

via the garlic diaries

We love our vegetable noodles around here. In fact, if it weren’t for zucchini noodles, I would be lost. But sometimes, even the novelty of zoodles wears off.

Tonight, I spiralized some fresh cucumber to act as the layer beneath my sauteed shrimp with garlic, sesame oil, soy sauce and ginger.  The cool cucumber “noodles” (cuddles?) were a refreshing change on a very hot summer night. Tossed with a bit of sesame oil, salt, rice wine vinegar and a dash of soy sauce, they brought another flavor profile to my sometimes meager repetoire of foods.

Cold Cucumber “Noodles” With Sesame Oil:

Spiralize a cucumber into long thin ribbons. Salt liberally, and place in a strainer to drain for 20-30 minutes. This allows the cucumber to give off the excess water that might otherwise dilute the subtle sauce.

When ready to serve, toss with a little sesame oil, rice wine vinegar, a pinch of sugar and a dash of soy sauce. Adjust the seasonings, using a little srirachia or hot red pepper flakes to add a little heat if desired. Sprinkle with toasted sesame seeds, and enjoy!

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Unrecipe of the Week: Sweet Potato Shoestrings

September 28, 2015

 

4270200258_compTraditionally brought out for Thanksgiving and slathered in sweet syrup and topped with marshmallows, sweet potatoes are among the most misunderstood foods around. It is time to challenge their reputation as an overly sweet and decadent side dish, and start to enjoy them in a purer form.

Sweet potatoes are nutritional powerhouses, packed with vitamins A and C, potassium and calcium. They are good source of iron, magnesium, and carotenoids. Baked, roasted or mashed, they are healthy and delicious additions to a meal. Many low carb diets allow sweet potatoes,

Lately, we have been spiralizing them into long skinny shoestrings, tossing them lightly in olive oil and seasalt and popping them in the oven. The result is a combination of crunchy and soft, sweet and salty. For about 140 calories per 1 1/2 cups of shredded sweet potatoes, you can reap the benefits guilt free.

Shoestring Sweet Potatoes:
Scrub a sweet potato and cut the ends off so that there are two flat sides to insert into the spiralizer. If the potato is very long, cut it in half. Spiralize the potato, skin and all. Toss the shoestrings in a little olive or coconut oil, and sprinkle them with coarse salt. Bake in the oven at 375 degrees for about 10 minutes, and then check to make sure that the edges are not starting to burn. Toss them, or rotate the pan and continue cooking until they are crisp around the edges, and fully cooked, about 20-25 minutes total, depending on how many potatoes you use. I find one good sized potato can easily feed two people when spiralized. Remove from the oven and enjoy!

If you don’t have a spiralizer, you can use a vegetable peeler, but honestly, we think its just too much trouble! You can alternatively cut the potato into long chunks, like big french fries, and roast them a little longer (25-30 minutes) until they are soft inside, and crispy outside.

Photo: Glasshouse Images

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Unrecipe of the Week: Fresh Pasta with Zucchini and Roasted Tomatoes

June 1, 2015

Isn’t it funny how once the weather changes, my palatte changes with it? I suddenly can’t get enough tomatoes, corn, basil and zucchini. My spiralizer becomes my best friend, allowing me to morph a zucchini into noodles with the quick turn of a handle. Two minutes in a pan and I have a tasty base that gets me past my pasta craving most days. Except yesterday.

Home Made Pasta

Home Made Pasta

I made homemade fettuccine in the late afternoon, and tucked it away until dinner time. The dough gave me a run for my money…it was too dry, so I added a little olive oil and water and kneaded it into submission. When I started to put it through the pasta machine (the old fashioned hand crank type is all I use,) I felt like something magical had happened. The dough reacted perfectly, and didn’t require untangling or adding flour to prevent the cut pasta from sticking together. After 2 or 3 minutes in boiling salty water, I had a big bowl of the lightest, most delicate fettuccine I had ever made. It easily held its own against the fresh pastas I have had in fine restaurants here or in Italy. I had to give in and taste it.

Don’t let people trick you into believing that fresh pasta is always superior to the dried varieties. Fresh pasta is more delicate, and takes to simpler, oil based sauces. The dried types do the heavy lifting, and should be used for tomato sauces, especially those with meat, which could overpower many freshly made pastas. I tossed ours in a garlic and basil puree with lots of parmesan cheese and topped it off with my latest obsession, oven roasted cherry tomatoes. They become so sweet they are like eating candy.

This dinner is so simple to make that you can prepare the components and go sit around and relax until dinner time. At least that is what I did.

If you can’t get fresh pasta (many stores carry it in the refrigerator case ) and don’t feel like making your own, it will still be good with the boxed kind. If you don’t have a spiralizer, use a vegetable peeler to shave your zucchinni into ribbons. If you don’t have a food processor, use a blender, or buy a bottle of pesto sauce. The beauty of an unrecipe is keeping it simple and making it your own. Do roast the tomatoes though. Its totally worth the minimal effort.

Oven Roasted Tomatoes

Oven Roasted Tomatoes

For the tomatoes:

Rinse and dry a pint of cherry or grape tomatoes.  Toss them in a little olive oil, sprinkle them with sea salt and pepper, and spread them on a cookie sheet lined with parchment paper. Pop them into a 400 degree oven for about 25 minutes or until they are starting to caramelize, but not burnt or dehydrated. Turn the pan about half way through and give it a shake to ensure more even cooking. You can also sprinkle some dried or fresh herbs, such as basil or oregano on them before roasting.

For the basil oil: 

Place the leaves of one bunch of basil and a clove or two of garlic into the food processor, and process until finely minced. (Traditional pesto has pine nuts in it. If you would like to use nuts, add them now and mince thoroughly.)Drizzle olive oil through the feed tube with the machine running, until it forms a loose paste. Season to taste with salt and pepper. Put into a bowl and cover with plastic wrap that lays right on the surface of the food to avoid it turning brown. (* Traditional pesto has the parmesan integrated into the sauce. You can add it now if you prefer. I like the consistency of the basil puree without the cheese for this purpose, but it is your choice. If using jarred pesto, it will already be in there.)

Spiralized Zucchini Noodles aka Zoodles!

Spiralized Zucchini Noodles aka Zoodles!

For the zucchini:
Saute the zucchini noodles in a little olive oil until starting to soften, about 1 or 2 minutes. Add the pureed basil oil and mix well. If it is a little thick, add a few spoonfuls of the pasta cooking water to thin it down.

Fresh Pasta with Zucchini, Basil Oil, Parmesan Cheese and Oven Roasted Tomatoes

Fresh Pasta with Zucchini, Basil Oil, Parmesan Cheese and Oven Roasted Tomatoes

To assemble:
Cook the pasta according to directions, or about 2-3 minutes if homemade, and drain.

Place the pasta in a bowl. Spoon the zucchini on top, and sprinkle liberally with parmesan cheese. Place the oven roasted tomatoes on top, and enjoy!!!

Pasta photo: Spencer Jones for Glasshouse Images

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Unrecipe of the Week: Zucchini Noodles With Deconstructed Pesto and Tomatoes

September 3, 2014

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It’s the end of the season, and perhaps (no promises) the end of my posts about spiralized zucchini.  I admit it; I’m obsessed! It’s easy, it’s healthy, it tastes great and it is the perfect substitute for pasta.

I also love deconstructing pesto. In a classic pesto, the basil, garlic, pine nuts and parmesan cheese are all minced and mixed together. In this version, only the basil and garlic are emulsified, and the pinenuts and shaved parmesan are added separately, to give the dish a more interesting texture.

Zucchini Noodles With Deconstructed Pesto and Cherry Tomatoes:

Spiralize the zucchini. If you don’t have a spiralizer, you really need to get one, but in the meantime you can use a vegetable peeler, or the julienne blade on a mandolin or food processor to prepare the zucchini.

Now do you want one? Moving along….

Place the leaves from one head of basil into the work bowl of the food processor with a few garlic cloves and pulverize. With the machine running, drizzle in olive oil until it forms a smooth paste. Set aside.

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Heat a little olive oil in a pan. Add zucchini noodles and quickly sauté them for a couple of minutes until they are heated through and barely softened. Stir in the basil oil mixture until the noodles are fully coated. Add several handfuls of toasted pine nuts, a quart of cherry tomatoes cut in half, and salt and pepper to taste.

Transfer the mixture to a serving bowl, toss with shaved parmesan cheese and enjoy!

photos: indigo jones instagram and hyperlapse video

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Unrecipe of the Week: Zucchini Pasta with Shrimp

July 30, 2014

On a summer evening, we’re looking for a meal that has it all: bountiful seasonal produce, great flavors and textures, and one that won’t leave us feeling overly full. When it doesn’t involve too much slaving over a hot stove, or heating up the house with the oven, it’s an added bonus.

Saturday night’s dinner fit the bill. Using zucchini as a base, with ripe tomatoes and fresh basil blanketing fresh Florida shrimp, it was as tasty as it was easy to prepare.

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Zucchini Pasta and Shrimp with Tomato Sauce and Basil Oil

For the “pasta”:

Using a spiralizer, cut 2 zucchini into noodles and set aside.

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Saute 2 cloves of garlic in olive oil. Add fresh tomatoes ( I prefer them peeled, but it isn’t necessary) cut into chunks, and a few fresh basil leaves. Season with salt and black pepper, and cook on a low heat until the tomatoes start to melt. Stir often until it is the consistency of a thick, chunky sauce. Add the zucchini noodles, and cook, tossing, for just a couple of minutes until the zucchini is cooked, but still crisp, and completely covered in the tomato sauce.

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For the shrimp:

Peel and devein the shrimp. Spread out on towels after rinsing to eliminate any extra moisture.

In the meantime, place a clove or two of garlic and a large handful of basil leaves into the work bowl of a food processor or blender and process until it is finely minced. With the machine running, drizzle in olive oil until the mixture emulsifies.

Place the shrimp on a cookie sheet, and brush them with the basil mixture. Sprinkle with salt and pepper and broil or grill them for a couple of minutes until pink and opaque. Conversely, they can be sautéed in olive oil, adding the basil mixture at the end and coating the shrimp thoroughly.
Add them to the zucchini noodle mixture and toss. Serve in shallow bowls and enjoy!

photos: Indigo Jones

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Spiralize Me!

July 14, 2014

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I am not a big fan of random kitchen gadgets, especially the plastic miracle machines that are the fodder of late night infomercials.  Yet, this little guy has me smitten!

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It’s called a spiralizer,and with a quick turn of a handle, it converts vegetables into long, noodle-like strands that give pasta a run for it’s money.

Tonight, we enjoyed zucchini noodles, quick sautéed and bathed in a sauce of garlic, basil, oil and fresh tomatoes, sprinkled with a little freshly ground Parmesan cheese. For a fraction of the calories, and far more nutritional value than it’s flour based counterpart, this was a fast and delicious meal that was whipped up in no time flat.

Try it! You’ll love it!

 

 

 


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