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Are We Done Spiralizing Everything Yet?

Are We Done Spiralizing Everything Yet?


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It's a cool tool, but not every root needs to go through it.

Pasta can feel like the ultimate comfort food. But of course it's also loaded with carbs. Enter the spiralizer: It's the ultimate kitchen tool for turning vegetables into long, curly spirals. And it gives even the most paleo or gluten-averse eater a pseudo pasta experience with a fraction of the calories and carbohydrates.

In fact, here at Cooking Light we’ve attempted to spiralize every food we could get our hands on: Apples. Beets. And every variety of potato. It's all fair game.

New Year. New Food. Healthy eating starts here, with the Cooking Light Diet.

And we’ve learned from our efforts that some produce is just not meant to take on the tubular shape of pasta. I’ll even go as far as to say that it does some vegetables a disservice to be forced to impersonate a breed of noodles. Let me state my case.

When it comes to sturdy root vegetables such as beets, carrots, or turnips, I’m a vegetable purist. And I believe there is a statute of limitations when it comes to their culinary execution.

Beets are one of the most fantastic vegetables to roast. Caramelize their natural sugars and you turn them into luxurious sweet jewels. They can also be delicious raw—shaved into a spring salad or scattered over a grain bowl for an extra layer of earthiness and texture.

But when it comes to beet "noodles" (which now come conveniently pre-packaged in the produce aisle), I’m at a loss.

They’re too tough and unwieldy to enjoy in a salad, too stiff to twirl around a fork, and insufferable as a stand-alone side. They’ll stain your hands, face, and leave permanent marks of disappointment on your once-beet-loving soul.

And the same goes for carrots. Raw, they’re too cumbrous in noodle form to casually toss in a salad and expect any degree of cooperation. Roasted, they become too sweet to pair with a glug of acidic marinara sauce or toss in an Asian-y peanut sauce. There are many ways to enjoy carrots, but spiralizing just doesn’t do them justice.

Some vegetables do a fine job of serviceably mimicking pasta: zucchini and spaghetti squash, mainly. But most other vegetables are so texturally different from grains—especially those in the root family—that their inherent earthiness and gruff texture are no match for your jar of tomato sauce.

We can make vegetables look like pasta or rice (or even an astronaut), but it doesn’t mean we should. Let’s stop giving vegetables identity crises and enjoy some pasta made from whole grains, or legumes. It's also healthy—and pretty delicious.


Savory Oatmeal with Spiralized Apples with DeLallo SaladSavors®

And now, another oatmeal recipe. But this one is a SAVORY oatmeal, totally different! Can you tell I’m on an oatmeal kick?

This oatmeal, yes, is savory! Savory oatmeal is a big thing now. I’ve seen it all over the ‘net – stirring soft cheeses into the oatmeal to make the oats more like porridge.

I was a little incredulous at first, I’ll admit. But after I poured a packet of DeLallo’s SaladSavors® into the oatmeal and topped it with some spiralized apples, I became a believer.

Let me back up. Today I’m collaborating with DeLallo to introduce their SaladSavors®, pre-packaged, pre-portioned toppings to be used for healthy meals like salads.

I love this idea! You can definitely save your time on meal prep Sundays by grabbing a couple boxes of these – and they came in enough flavors, there’s a topping for everyone.

Here are some spiralized recipe ideas for the different variations of SaladSavors®:

  • Zesty Feta: smoky, tart Calamata Olives sweet roasted red peppers and tangy, fresh Feta
    • Toss this with some roasted beet noodles.
    • Toss this with pear noodles and serve it as part of a cheese platter.
    • Cook up zucchini pasta and toss this into the pan to warm, adding in the asiago as the last step.
    • Toss this with some kale and roasted butternut squash noodles.
    • Today’s recipe!
    • Caramelize some spiralized onions and toss all of this in and pour it over a pan-roasted pork chop.
    • Toss together some sauteed potato noodles with arugula and make a savory salad with these toppings.

    For today’s recipe, I used their “Fresh” flavor which come with creamy goat cheese, tart and chewy cranberries and crispy walnuts. Everything is perfectly portioned out and comes neatly packaged for ease of use. Definitely great to have on hand when you can’t think of what to make for lunch or dinner and need something to come together literally in 5 minutes. DeLallo’s got your back!

    This oatmeal can work as breakfast, lunch, or even a mini-meal in the afternoon when you need that pick me up and have no idea what to make. I’ve definitely had oatmeal mid-day for an energy boost!

    A quick note: if you want to make this recipe but don’t have the time to order the SaladSavors®, I’ve included the actual amount of toppings you’ll need in the recipe below.

    Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

    Note: This post was sponsored by DeLallo Foods, put all opinions are my own, always.

    CHECK OUT ALI’S LATEST POST ON HER LIFESTYLE BLOG, INSPIRALIZED ALI:

    Nutritional Information & Recipe

    Weight Watchers SmartPoints* : 11 points

    *These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.



    Are We Done Spiralizing Everything Yet? - Recipes

    Happy Monday, Dear Readers!

    Sorry I’ve been away, it’s been a bit crazy. Last Wednesday, I busied myself with laundry, cooking, and switching my electric company to one that is nicer, less expensive, and with a US-based call center. With the lovely weather we had after the drowning rains, I’ve also been out on the bike again, every night except Tuesday, when I hit HEB for a stock-up run.

    I planned on going for a ride when I got home. That didn’t happen. When I realized how much I’d been walking around that place, I realized I already had some exercise–and that wore me out! Thank heavens for the two folks handing out samples of fish, chicken, and a tasty cucumber salad I hope to make again one day.

    Speaking of HEB, apparently it’s been discovered. Snappy Gourmet shared this Business Insider article on Facebook the other day about why HEB is the #1 grocery store in America. What the heck? All they had to do was ask me. I mean, they have stuff like this:

    No, I didn’t buy them. This time.

    And this was under the indoor pink tent next to the bakery section for Mother’s Day:

    Those are chocolate covered strawberries in the perimeter around the cake.

    Does your grocery store do Date Night? Mine does:

    And why not take your date to dinner at HEB?

    Not all HEBs have a coffee shop in the store. Ours doesn’t, but the store in The Woodlands does, and it’s smaller than our new store. Ditto for Cafe on the Run–we don’t have one, but the League City store does as well as The Woodlands.

    If all these newly relocated people fall in love with HEB, we’ll never get rid of them. Texas will be doomed.

    Speaking of food shopping, Neighbor E told me last week that all The Fresh Market stores in Texas are being closed, along with two other states. They’ve only been here in our ‘hood for two years. There are now hired security guards at the front entrance, and they’ve reduced the operating hours to 9am to 6pm, until they close on May 18th. That’s how tightly competitive the grocery market is here in Texas–and Whole Foods isn’t doing too good, either. The Fresh Market is selling everything at 50% off, all sales final, so if you’re in the area of one of these departing stores, it’s time to stock up.

    Between Hancock Fabrics, Sports Authority and now The Fresh Market, that’s a lot of folks in retail losing their jobs in Clear Lake real soon.

    Hmmm. . .maybe Trader Joe’s will finally open up in our little nook of Houston? THAT would make life very tolerable! (For a while.)

    Well, anyway. . .I wanted to make some food in the Crock Pots, so I bought some chicken, some pork chops, and other ingredients to make something called Citrus Spice Chicken. See, it’s getting on that time of the year, and if you haven’t been using your slow cooking Crock Pots, it’s time to get them out and start using them again (and your waffle maker, too.) Daily, if need be–you don’t need to be heating up your kitchen all day long until October or November when we get a puff of cool air. (We barely had a “winter,” and now it’s spring.)

    We went right from winter to nearly summer, but once I decided to put my winter boots back in the closet, we had a front come through bringing cooler, drier air. It’s not really cool enough for boots now, but last Monday morning, I could have gotten away with them.

    So, last year about this time, I wrote a longer piece on the slow cooker, a kitchen standby that, with a little forethought and planning, can make your regular cooking easier while keeping the kitchen from heating up during the summer, or allow you to cook more at the same time, anytime of year. Just in the last week or two, Ree Drummond made this Slow Cooker Mexican Chicken Soup on her show. I’ve seen Ree use it a couple of times before, and in my last post, I told you about Giada de Laurentiis getting into slow cooking as well.

    I didn’t mention this in my post last year, but I should have. Giving credit where it’s due, the GER is the reason I got into slow cooking, and I even taught the last boyfriend (“Voldemort”) how to use his. The GER would use it occasionally, but I bought a cookbook so I could use it more often. I’d never had one, and when I was getting ready to move, I bought two. Last year, of course, I also bought replacement parts for them. . .but I told you about that, too.

    I hate to use the trade name Crock Pot, even thought that’s what I have. Turns out a number of other companies make different varieties slow cookers. My mechanic friend has a Hamilton Beach and I’m trying to coax him to use it more often. But Crock Pot is the original, and it’s a registered company name. So I’ll use them interchangeably. If you have one by Cuisinart. . .well, you know what I’m talking about.

    One thing I didn’t mention was the use of the plastic liners available for slow cookers. I hate to buy more new stuff, but I have to say, these liners are awesome. They’re not available in every store, but you might be able to ask your grocer to carry them. They come in a box of four, and I try to buy two boxes at a time. After scrubbing the heck out of my stoneware crocks for years, I don’t ever want to be without them again. With the breakfast quiche I make on Sunday, once it cools, I just lift it right out of the cooker, turn it upside down on a cutting board, pull the liner off and toss it. Cut the quiche, package it up for the week, and I’m good. Just a quick rinse of the stoneware and it’s all done. It really is that good, and worth the money to buy them and extra minute to set them into the stoneware crock. You can read more about Reynold’s wonderful invention here.

    How come I never think of inventing stuff like this?

    Dana Carpender isn’t a well-known cookbook author like some of the other folks I have on my shelf. I have two of her low-carb books, and this recipe comes from her 200 Low Carb Slow Cooker Recipes book. It’s one of those “dump-and-go” recipes where you literally put the food in and all that. Pretty tasty, but one of the ingredients is another recipe in the book for ketchup. No kidding, but it’s worth it.

    I know, it’s weird–but normal doesn’t make the world go round!

    First, you make Dana’s No-Sugar Ketchup, which is just a few ingredients in the blender and blitzed. I made it the night before and refrigerated it. Came out like gelatin–but really, it’s an ingredient and good. This recipe appears in all of her cookbooks. Store-bought ketchup is usually loaded with sugar, so this is a good alternative if you can’t find something sugarless or something like low carb.

    • 6 ounces (one small can) tomato paste
    • 2/3 cup apple cider vinegar
    • 1/3 cup water
    • 1/3 cup Splenda (I used SomerSweet, but you could also use your favorite)
    • 2 tablespoons minced onion (I used a shallot, and it was just enough)
    • 2 cloves garlic
    • 1 teaspoon salt
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon pepper

    Run the blender until the onion disappears. Scrape all of it into a container, then store in the fridge (or freezer for longer storage.

    At 7½ calories a tablespoon, you can enjoy the heck out of this on fries or anything you like. But that’s not what it’s for today, is it?

    Really, it’s good. Here we start mixing.

    Now let’s make this chicken.

    To the mixing cup, add 1/3 cup lemon juice, the sweetener, a half-teaspoon of orange extract, a half-cup of the ketchup, 2 tablespoons of low-sugar orange marmalade, a half-teaspoon each of ground cinnamon and allspice, an eighth teaspoon of ground cloves, and (if you’re brave) a quarter teaspoon of cayenne. I backed off and added an eighth teaspoon of cayenne and it was good, but I call that “optional,” and I think you could leave it out altogether if you wanted. Mix that all up:

    Once that’s mixed (you could do this the night before and just put the bowl in the fridge until you’re ready to make it in the morning), add 3 pounds of boneless, skinless chicken thighs to your slow cooker:

    My favorite part of the chicken, or the turkey.

    Pour the mixture over the top:

    Stir a little to coat the chicken well:

    Cover, cook for six hours, and, tah-dah!

    A little sweet, a tiny bit spicy with a really, really good flavor to it.

    The book says to serve it with something else called “Cauli-Rice,” a recipe on page 239, but I haven’t tried that one yet. “Cauli-Rice” is simply chopping up a half head of cauliflower by running it through the food processor with the shredding blade and chopping it up small. My local HEB also sells chopped cauliflower ready to saute, which is what would probably be a good way to cook your “Cauli-Rice.” Microwaving it with a little water or steaming are suggested, but I like saute in butter or olive oil until it’s done. But really, any good, healthy side dish would be great alongside this chicken, or (I know I shouldn’t say this) on top of some gluten-free pasta, which is generally. . .not always low-carb.

    In fact, it would be perfect for spiralized veggies, if you do that sort of thing.

    Do you have one of them spiralizer thingies? Or have you bought the spiralizing attachment for your KitchenAid Stand Mixer? Um, no. . .and the reason I haven’t delved into it is because I don’t have a spiralizer thingy. Or at least, so I thought. I was out prowling around in the mall the other day, and realize that I actually already have something for spiralizing veggies, and didn’t know it.

    I was asked to make an apple pie or something for a party many years ago, and I was telling one of the guys in IT Engineering about it. He offered me the use of his apple peeling/coring contraption, and I happily accepted. It worked great! I got them all peeled. . .and then I broke it. I don’t know how, but I broke the darn thing. He was on vacation for two weeks, so I had time to scare up a new one. At the same time, I ordered the red one for myself, and I have used it a few times since then, but not in a while. I was in the mall while the brakes were being worked on, and I saw it in either Macy’s, Sears, or somewhere else that kitchen stuff was being sold when the epiphany happened.

    I also saw a 3-quart Crock Pot for $12.97 in Sears, in red, but no, I didn’t purchase it. And speaking of red, a very nice lady in Macy’s Fine Jewelry Department allowed me to try on my ultimate dream ring:

    Ladies and gentlemen, please welcome The Duchess of El Dorado.

    That ring’s MSRP was much as the car I bought in 1998 when I moved to Houston. (I’ve always believed that the royal engagement ring would look better with a red stone, and I was right.)

    There is a smaller, but no less fabulous, version at Macy’s, for considerably less:

    This ring would make me “The Countess of Clear Lake.” Still my dream ring, but not as big and bold.

    Did I forget to mention that they were 45% off that day? No, I didn’t buy any rings. Just a double-chocolate brownie at Starbucks. I needed that more.

    Oh, yeah, I was talking about food, wasn’t I?

    So, one day, when I think about it, I will start spiralizing veggies for myself, and see how I like it. Heck, I might actually spiralize something and put it on the waffle iron like hash browns–let’s see what I come up with. For now, though, my attention is elsewhere, including keeping up with this humble foodie blog, and keeping my faithful readers healthy, happy and fed.

    But really, a good hot meal is within your reach with a slow cooker. You don’t need anything with electronic controls, connected to your WiFi, or anything else confusing (unless you like it that way.) Get one that turns on and turns off, and you’ll have a great dinner without heating up the kitchen. (And you can serve it with spiralized veg if you want.)

    I’ve got some research to do on my next post, but I hope to have a full report on. . .well, I’ll tell you about it when the time comes. Next week is our monthly garden lecture, and the topic this month is Plants of the Bible. You’re probably thinking to yourself, “why would you go to a lecture on plants from the Bible?” Well, because it’s plants, and because it’s interesting. (I’ll be mentioning key topics if I remember to write them down.)

    For now, go get your slow cooker out so you can make dinner tomorrow the easy way.


    Inspiralize Everything Free Pdf

    "When I got my hands on Ali’s new book, I didn’t know which recipe to choose– they all looked so good!" -Gina Homolka, Skinnytaste"Perfect for flexitarians who want to find ways to add more veggies to their life without completely giving up entire food groups." -Phoebe Lapine, Feed Me Phoebe"This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can't wait to make the Turkey, Spinach, and Hummas Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!" -Alexis Kornblum, Lexi's Clean Kitchen"If you're trying to eat healthy, but aren't willing to sacrifice flavor, this is the book for you." -Tieghan Gerard, Half Baked Harvest"Somehow someway, Ali has managed to spiralize every fruit and vegetable imaginable. Her creativity and versatility is on ful display in her comprehensive new cookbook, with dozens of new recipes from A(pples) to Z(ucchini)." -Andie Mitchell"There are so many delicious looking meals that I can't wait to try– deciding on a recipe to share was very much a Sophie's Choice situation. " -Serena Wolf, Domesticate Me"It's a great collection to keep around if you share your kitchen or home with a group of mixed eaters anyone who loves veggies will find plenty of options to appreciate!" -Gena Hamshaw, The Full Helping"Ali has done it once again! Inspiralize Everything is yet another gorgeous cookbook full of creative, healthy and delicious ways to eat spiralized vegetables." -Liz Della Croce, The Lemon Bowl"One thing I really love about Ali's approach is that she takes delish comfort foods and healthifies them, She also takes those weird healthy foods that I love (think: coconut bacon) to the masses. It's amazing." -Lauren Shaber, Lauren Lives Healthy Combining her deep-rooted love for pasta with her desire for a healthy lifestyle, Ali Maffucci launched Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with the spiralizer. She is also the New York Times bestselling author of Inspiralized and Inspiralized and Beyond. She lives in Jersey City, New Jersey, with her husband, Lu.

    From the author of Inspiralized comes the New York Times-bestselling, ultimate guide to spiralizing, with clean meals that fit into any diet, from paleo to vegan to gluten-free to raw.

    As the creator of the wildly popular blog and the author of the runaway bestselling cookbook on the topic, Ali is indisputably the authority on spiralizing. Inspiralize Everything is organized alphabetically by type of produce, allowing you to cook with whatever you already have on hand, what comes in your CSA box, or what you find at the farmer’s market. Ali highlights more than 20 vegetables and fruits, detailing their nutritional value and preparation techniques, including the more abundant beets, butternut squash, and carrots, but also the less common chayote, jicama, and kohlrabi.

    Each recipe, complete with nutritional information, was crafted to become a well-loved staple in your repertoire with a focus not only on healthy eating, but also on easy cooking. Diet customization options, veggie swap suggestions, and special attention paid to one-pot, make-ahead, and no-cook meals ensure that Inspiralize Everything will become a workhorse in your kitchen. Want a vegan dinner that’s minimal on cleanup? Try Cheeseless French Onion Soup. How about a hearty meal that’ll make great leftovers for lunch tomorrow? Winter Lasagna with Butternut Squash, Brussels Sprouts, and Chicken Sausage is for you. Need a super detox to reset your tastebuds? The Watermelon Radish Nourish Salad with Lemon-Ginger Vinaigrette is just the thing. Sweet tooth satisfaction? Proceed straight to the Zucchini Noodle Bread with Coconut Cream Frosting.

    Whether you have weight-loss goals, follow a specific healthy lifestyle, or just want to make good-for-you food at home, this book has the answer. If you’re a spiralizing pro, this book will become your recipe bible if you’re just starting out, it will teach you everything you need to know. Either way, get ready to be inspiralized.


    'Spirafrizzata' – spiralizer frittata

    Food Urchin puts a culinary symbol of low-carb obsessives to excellent use in his spiralizer frittata recipe, or 'Spirafrizzata'. Packed with spiralized spuds, courgette and onion, with generous hunks of mozzarella and salami, this dish is for those who are more concerned with big flavours than counting calories.

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    We’re not even halfway through January yet and if you are anything like me, you may already be experiencing a certain malaise, or discomfort, with regards to the boom of healthy eating and exercising that traditionally explodes during this barren month. Inboxes get filled with diet plans, celebrities in spandex suddenly appear everywhere and all those gym bunnies begin to whinge on social media, about the new influx of resolutioners clogging up the Stairmaster. It’s fairly awful really. I mean it only feels like yesterday, when I last legitimately hunkered down on a turkey, Twiglet and whole Camembert sandwich. I mean seriously, do we have to go through all this?

    Gadgets that are supposed improve, slim down and tone our portly bodies are probably my biggest pet hate. Objects of pain and misery, such as the ‘Abdominator’, the ‘Buttotromaphon’ and the ‘Spiralizer’. Oh yes, I spent the best part of 2016 positively sneering at that last piece of kit and the suggestion that ribboned beetroot is a fine substitute for pasta. The accompanying vapid, beatified smiles, airbrushed skin and general nutritional mumbo jumbo also got to me too. However, that is an easy thing to do. Especially when you look in the mirror and see Phil Mitchell staring back you in his pants and dressing gown, holding a doner kebab, with extra chilli sauce.

    Yes, I must do something about my breakfasting this year, at the very least.

    Then, during the Christmas break, I bought a spiralizer on a whim. And reader, it changed my life. Well, it changed an afternoon really, as I sort of plummeted into a frenzy, spiralizing whatever I could get my hands on. Carrots, potatoes, cucumbers, aubergines, salami, the lot. My wife walked into the kitchen after getting home from work and saw mounds and mounds of twizzles and noodles everywhere. She was carrying a Christmas pudding, a gift from her boss, and I spiralized that too. It didn’t work very well but I was thoroughly turned on by the limitless opportunities a spiralizer could bring.

    As an aside, I do get the whole deal behind them. Spiralizers volumise, giving the impression on plates that you are eating a big portion, when really it’s quite small. A useful aid when you are trying to lose weight, although small is not the word I’d use to describe the bowl of julienned potato I had leftover. You could reach the ceiling with just four spuds and after realising that I was making a wasteful mess of everything, I finally got down to doing some cooking, frying the potato off with some curly wurly onion and garlic. I then thought about adding some eggs, to bind everything together, with a dash of herbs and suddenly, we were heading into ‘frittata’ territory that Italian go-to for fixing up something quick.

    Up until that point, it was all looking quite healthy actually. But then I went and spoilt it all by doing something stupid like adding pepperoni and mozzarella. And lo, the Spirafrizzata was born. An open omelette, with noodled vegetables inside and spicy meat and oozing cheese on top.

    It has become quite a hit in our house and if you are looking for an antidote to lift you out of the January blues, I am sure it will go down well in yours too.

    And if you are trying to be good but getting peeved by those gym bunnies, tutting impatiently behind you, as you struggle to dismount the ‘Glutifaxicator’, just remind them that they were more than happy to use your pub in December, before smiling and walking off with your tupperware box full of spiralized radishes, spiralized bean sprouts and spiralized Toblerone.


    Gluten Free Beef Stroganoff

    Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .

    With noodles, tender beef, and a creamy and flavorful sauce this gluten free beef stroganoff is quintessential comfort food that's ready in just 30 minutes!

    About every week or two the Fed & Fit team meets up for a BIG cooking day where we aim to make and photograph between 7-10 recipes. It's a long day, and always leaves us with plenty of leftovers as everyone samples dishes all day. The day we made this gluten free beef stroganoff was no different, except that as soon as we all took a bite we immediately made our way over to the cupboard to grab bowls and dish up full (ok, extra-full) servings. There were no leftovers. Because it is seriously just THAT good!

    To make this gluten free beef stroganoff, you'll start off by browning your meat first. We used steak tips from Butcherbox and they were perfect for this recipe! If you can't find steak tips, you can easily substitute sirloin or beef tenderloin here instead. Since we'll be quickly cooking the beef, you'll want to stay away from tougher cuts like chuck roast because they won't have time to break down and become tender, and you don't want chewy beef! Next up, you'll saute some onions and mushrooms in the same pan, scraping up all the delicious browned bits from the beef, and then it's time to make the sauce.

    Now, the sauce is really what really makes this gluten free beef stroganoff irresistible! First, you'll make a quick roux with gluten free flour and butter, then you'll whisk in broth, and the ingredient that sets beef stroganoff apart from other dishes: sour cream! Then, you'll add a few seasonings, toss the beef and mushrooms back in, and let it cook for a while while you make your noodles (P.S. if you're looking for grain-free or dairy-free subs, scroll down to the recipe – we gotchu!). Beef stroganoff is typically served over egg noodles, but since those aren't gluten free we opted for tagliatelle, but you can use any flat wide noodle, or even zucchini noodles.

    Once your noodles are done you'll simply plate them and pour the stroganoff over top. We hope you love this gluten free beef stroganoff as much as we do!


    Honey Ginger Garlic Chicken Carrot Noodle Bowls

    These bowls are bomb, my friends. They are a healthy spin on fake-out take-out, and they were inspired by my favorite Asian ginger-carrot dressing, which I could seriously guzzle by the gallon. No joke.

    I am always looking for ways to turn that dressing into a meal. Remember my ginger carrot dressing Hummus?

    No? Go check it out now. I&rsquoll wait&hellip..

    So, I took the components of that dressing and turned it into these bowls, obviously I added a lot of creativity. And chicken. Because that&rsquos just how I roll. #ProteinPower

    The sauce in these carr-oodle bowls (<&ndash totally just made up that word) is sticky, sweet, savory, garlicky, gingery and seriously scrumptious.

    The bite sized pieces of chicken are crispy, while the inside remains tender and juicy without deep frying. This is possible thanks to a dredge in cornstarch and quick flash in the pan before being baked. And since the chicken is baked instead of fried, you can keep up with those healthy New Year&rsquos goals and still devour a few pounds of this chicken.

    At least that&rsquos what I did. 😉

    But you can&rsquot have a carroodle bowl without the carrot noodles. If you like zucchini noodles, I can guarantee you are going to like carroodles. They are slightly crunchy and when tossed with the honey ginger garlic sauce they are veg-tastically delicious.

    Honestly, I was eating the carroodles by the bowlful when I realized we had polished off all the chicken.

    If you love take out, but don&rsquot love all the calories that come with it, I highly recommend you try these Honey Ginger Garlic Chicken Carrot Noodle Bowls. I pinkie promise you will love them!

    Until next time friends &ndash Cheers to carroodles being all the rage.

    Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

    How to make Honey Ginger Garlic Chicken Carrot Noodle Bowls recipe👇


    Here’s what you need to make lemon garlic shrimp zoodles

    • Zucchini squash
    • Lemon
    • Fresh shrimp
    • Garlic
    • Fresh snapeas
    • Avocado oil
    • Salt and pepper to taste

    Only seven ingredients total, completely clean and fresh.

    Honestly, I was bummed about eating really bland and boring meals now that I have to eat gluten free because of my celiac disease. But, spiralizing ALL the things, and seasoning with herbs and fruits like garlic and lemon make EVERYTHING better.


    Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer

    Spiral vegetable cutters, or spiralizers, cut fruits and vegetables into long noodles and ribbons for “pastas,” salads, and side dishes. Since we last tested these devices, many more models have come on the market, and the manufacturer of our favorite machine released a more advanced version. Deciding that it was time to revisit these gadgets, we tested six countertop models (handheld models tanked in our previous testing) priced from $24.99 to $48.46, plus a spiralizing attachment for KitchenAid stand mixers ($99.95).

    The countertop spiralizers are constructed like old-fashioned apple peelers: one end has a vertical slot to hold the blade, and the other has a pronged food holder with a crank handle. With one hand you turn the crank to feed the produce through the blade while you push a lever to exert pressure on the produce with your other hand. Every machine comes with blades to make 1/4-inch-thick noodles, 1/8-inch-thick noodles, and accordion-pleated “ribbon slices.” Some of the machines had additional blades for grating or for making even thinner noodles, which we appreciated but found inessential.

    We knew we wanted a spiralizer that could accommodate fruits and vegetables of different sizes, shapes, and densities and that would be stable and easy to set up, use, and clean. A good spiralizer should also create long, unbroken noodles and generate little waste. We spiralized zucchini, apples, beets, potatoes, and butternut squash, weighing each item before and after spiralizing to calculate how much was wasted and how much was turned into long noodles.

    None of these machines worked perfectly. A few of them mashed softer apples into pulp, and most of them struggled to cut the butternut squash for those that could produce noodles from the hard squash, we had to choke up on the turning handle to muster the requisite power. After three rounds of cutting squash, even our top model developed a stress fracture on its handle from the extra exertion. Although none of the manufacturers say to avoid winter squash, we recommend caution when attempting to spiralize hard, dense vegetables.

    With the zucchini, beets, and potatoes, only one machine consistently produced long, even noodles and ribbons. The reason for its success: stability. The base of the machine had a low profile, keeping it relatively grounded over the suction cups that anchored it to the table and preventing it from slipping forward quite as frequently as with other models. More important, it had a large food holder that allowed us to attach the produce more securely and a long pusher handle that let us provide the steady, constant pressure necessary t. read more


    What's The Best Way To Eat Cicadas? A Chef's Insect-Based Recipes

    NPR's Michel Martin talk to Xavier Deshayes, chef and cicada-cooking connoisseur, about how to eat and enjoy the emerging cicadas ahead of Memorial Day, if you're feeling adventurous.

    And finally today, if you are on the East Coast, you already know. They seem to be everywhere. I'm talking about the cicadas of Brood 10, those red-eyed bugs that emerge from the ground every 17 years and whose song eventually builds into a deafening wall of sound that's impossible to ignore. Some parts of the Eastern U.S. are already experiencing that. Others have yet to get the full treatment. But what we want to talk about now is, what's the best way to eat them? Turns out, many people have been gathering cicadas and preparing them in a number of ways, from salad toppings to creature kabobs.

    Who knows? This Memorial Day weekend, you're getting ready for your cookout, and you might be feeling adventurous. So we decided to hear from a chef who's been giving this some serious thought. That's why we called Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has already prepared a number of cicada-based recipes that he is ready to share with us.

    Chef, thank you so much for joining us.

    XAVIER DESHAYES: Thank you, Michel, for having me. Really a pleasure to share that with you.

    MARTIN: So I'm sure this isn't news to you, but I'm guessing that dining on any kind of bug is not something many of our listeners do regularly. So why would somebody want to cook with these creatures?

    DESHAYES: Simple. If you cannot beat it, eat it, you know?

    DESHAYES: So they are here, and we need to do something with it, you know. I've always been using invasive species of one way or another. Then cicadas, here I am, 17 years waiting for you. And so, you know, me as a French, if we can eat snail and frog, I can try to eat cicadas, especially if I cook them.

    MARTIN: Solid point. Just a point of clarification. They not an invasive species because they are actually native to this area.

    DESHAYES: I do understand, but when you have trillions coming in one time, we can call that.

    MARTIN: (Laughter) That is true. When you're, like, sitting on your deck, and one falls into your coffee cup, you might see it as invasive. So totally get that point. But you were telling us that there's an environmental advantage to getting your protein from insects as opposed to of meat, right?

    MARTIN: Tell me a little bit more about that.

    DESHAYES: Insect is going to be the protein of the future. You know, insect farming is very sustainable when you compare to cows or any other animal farming, you know - less fossil energy, less water, less space, less food, you know what I mean? So when you look at it on the end, insect farming has every way of being profitable.

    MARTIN: I'm getting warmer. I'm not there yet, though (laughter).

    DESHAYES: You will come. You will come. You need to eat some of the cicadas that I have prepared, you know what I mean? Maybe you will trust it even more.

    MARTIN: It could be that. So let's talk about these other people who are more interested in eating these things than I am. So what's the first thing you do? Like, do you gather them at a particular stage, or how do you do it?

    DESHAYES: You know, I don't eat insect. It's not something that I eat every day. So two weeks ago, I start to harvest them. And I say, OK, what you will be the good safety to eat them? So I blanched them on the boiling water for five minutes. And after that, I laid them on the sheet pan. And I roast them for 2 1/2 to three hours at 200 degrees.

    DESHAYES: So what I end up having is a very dry cicada. They look like a little snack.

    DESHAYES: And with that, I made a powder, crushed them. And for one of the recipes that I did a couple days ago, I crust a flank steak for barbecue.

    DESHAYES: So I grill my flank steak. And overnight, I put this crust of cicadas (unintelligible) with olive oil, with garlic powder, with parsley. And I rub my flank steak. And I leave that like that to marinate overnight before to finish it the next day. And it give a really a nice woody, nutty - it's very interesting.

    MARTIN: What does it taste like on its own? Like, does it taste like chips or a nut or what does it taste like?

    DESHAYES: OK. So for the dry ones, I try because after that I have a lot of people who came from work and said, chef, I would like to try. Give me the opportunity to try. So I give them the dry one, and it's like chips. It doesn't taste anything. I did this one with a nice sea salt, you know. And if you close your eyes - different type of snacks, you will not know that it's cicadas.

    MARTIN: Let's say you're at a cookout this Memorial Day and somebody has taken the plunge and they've cooked up some cicada kebabs or something like that. Is there something you would recommend them to encourage people to try them? Would you say just lay it out there and put them in a bowl like some chips, or would you put it in something, or what would you do?

    DESHAYES: Well, first, when you have somebody, you need to talk and to be very enthusiastic and show them. Then you eat them like a candy yourself, too, you know.

    DESHAYES: This is what I have done. You know, people who has been working with me really long time, know me, then I will not do that. But, you know, I proposed to them, and they have this kind of sort of face, oh, no, I don't want that. Look. I eat them like a candy. And you do that in front of them and say, wow OK, so what - who I am different, you know what I mean? Like, try it. And after, when they try, some of them, I said, can I have some more?

    DESHAYES: And some of them are like, no, thank you.

    MARTIN: OK, Chef, you've been a lot of fun. I just have to say, a lot of people are probably getting together maybe for the first time in a long time with family in some parts of the country, where people are finally getting vaccinated, and people are finally having get-togethers. I think it's going to be kind of an emotional experience for a lot of people. What else do you recommend?

    DESHAYES: Of course, finally for the first time. You're exactly right, Michel. I think Memorial Day is going to be a great weekend, you know what I mean? Because you still pay attention. You protect yourself. But this is what we have been missing, you know. We've not been missing not going to work. We've been missing going to see our grandparents. We've been missing to see father and sister and mother and share this experience. And I'm sure with that, the level of relationship would be different. We're going to value more the time we spending with our families.

    MARTIN: That was Xavier Deshayes. He is the executive chef at the Ronald Reagan Building and International Trade Center here in Washington, D.C. And he has been guiding us through cicada cooking (laughter). Chef, thank you so much. Thank you so much for joining us.

    DESHAYES: No, Michel. Thank you very much. And enjoy your great weekend.

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    NPR transcripts are created on a rush deadline by Verb8tm, Inc., an NPR contractor, and produced using a proprietary transcription process developed with NPR. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR&rsquos programming is the audio record.


    Watch the video: We made POKÉMON food and it tasted AWESOME! (July 2022).


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