I’m officially exhausted. My students at school this week are wearing me out. I have several students that have been crying at random times throughout the day for no reason. It’s hard trying to be comforting after numerous days of the same thing. Then I’ve had a few students throwing tantrums each day. This is hard in it’s own way because I have to balance the fact that I’m the teacher and not the parent with being firm but fair to these students. At the end of the day I get home from work, put on my pajamas, and get to work on the blog. After an hour or so I’m up and ready to cook dinner.
I’ve been making healthier dinners because it was my resolution this year and surprisingly we’ve made it this far! One of my favorite things to make is vegetable noodles! I am such a pasta girl but pasta has so many calories in it. No I haven’t given up pasta, I don’t think that will ever be possible, but I have been substituting zucchini, squash, and carrot noodles a few times a week.
Last Christmas I got a spiralizer from one of my family members and we’ve been having vegetable noodles several times a month ever since. Usually I use them when making Italian dishes and one of my favorites is zoodles mixed with a few ounces of spaghetti with meatballs or Chicken Parmesan. They are awesome but I’ve recently been trying to expand my horizons in the world of vegetable noodles.
That’s where the cookbook 150 Best Spiralizer Recipes by Marilyn Haugen and Jennifer Williams comes in. I’ve been trying to make one of these recipes each month and it’s great because they have salads, desserts, and entrees that aren’t Italian.
Spiralizers are taking home kitchens by storm. They are a fun way to introduce more vegetables, especially to finicky eaters, and reduce carbohydrates.
One of the simplest options is substituting typical wheat pastas in a dish with zucchini noodles. Quick, healthy and easy to make and so satisfying! “150 Best Spiralizer Recipes” has many more delicious and creative dishes to explore, including updated versions of classic favorites.
There are recipes for vegetarians, gluten-free diets and low carbohydrate diets but also a wide variety of dishes for meat, poultry and fish lovers.
16 pages of color photographs feature stunning food photography as well as the many ways you can maximize your spiralizer.
For a new twist on healthy cooking and more tantalizing ways to eat more vegetables and fruits, spiralizing is the answer. (-synopsis)
This book is great for people who have a spiralizer! It starts with some information on spiralizers, the blades, and other helpful tools. Then it moves onto the best fruits and vegetables to use for spiralizing. I found this section to be particularly helpful because not only did it list them but it helped by telling how to prepare them beforehand and what to do after spiralizing them.
The cookbook is then divided into gluten free recipes, paleo recipe, vegetarian and vegan recipes, and raw food recipes. There is a huge collection of recipes using different ingredients for each dish. Some are super simple and others take a longer time. Some of the recipes that are on my to make list are Squash Noodle and Mushroom Bake, BLT Squash Pasta, General Tso’s Chicken Zoodles, and Spiralized Fruit Tarts.
However, the recipe I decided to make was the Chicken and Tangy Peanut Sauce over Squash and Carrot Noodles. This was an easy dish to prepare because I simply had to make the vegetable noodles, boil them, and then make a sauce for the chicken. That’s it!
I love how flavorful this recipe is. I also liked how fresh and colorful it looked with the vegetable noodles, fresh cilantro, and sesame seeds on top. I served it with a vegetarian egg roll for a tasty and healthy entree. I want to make a note that since I don’t eat peanut butter I substituted miso for the peanut butter in this recipe in my half of the chicken but I kept the peanut butter in for my husbands. We each liked our portion so you can try it either way!
- 1 t. minced gingerroot
- 1 t. minced garlic
- ½ t. sugar
- ½ c. smooth peanut butter
- 3 T. rice vinegar
- 1 T. gluten free soy sauce
- 2 t. sesame oil
- ⅓-1/2 c. water
- 3 zucchini, ends cut off
- 3 yellow summer squash, ends cut off
- 2 large carrots, peeled and ends cut off
- 4 c. diced cooked chicken
- ¼ c. chopped fresh cilantro
- 2 T. sesame seeds
- In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desire consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
- Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes. Drain the cooled vegetables thoroughly and pat dry if necessary.
- Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.