Zoodle Pad Thai

After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…

Zoodle Pad Thai

Yield: 4 servings

Ingredients

  • 4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer ( I used one larger one for two people)
  • 2 teaspoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 green onions, sliced in 1-inch pieces
  • 2 eggs
  • ½ cup unsalted peanuts, chopped

Sauce

  • ¼ cup cilantro, chopped
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons less sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • ½ teaspoon paprika
  • 2 teaspoons sriracha sauce

Garnish

  • ¼ teaspoon red chili flakes
  • Bean sprouts
  • Peanuts
  • Lime wedge

Instructions

For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.

Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).

Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.

Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.

Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.

Asian Zucchini Zoodles

For those of you trying to avoid regular pastas, “zoodles” are a fun and tasty way to replace them with extra nutrition. Many grocery stores now sell already “zoodled” vegetables, like cucumbers, zucchini and beets! My favourite are the zucchini zoodles, made easier with a proper “spiralizer”.

Zoodle away with this simple dinner or lunch option!

Asian Zucchini Zoodles

Ingredients

For the sauce:

  • 1/4 cup dark soy sauce
  • 1 teaspoon Thai sweet chili sauce
  • 1 tablespoon dark brown sugar use honey (I preferred honey)

Preparing the zoodles.

  • 1 teaspoon oil
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 2 large zucchinis spiralized (yellow and green)
  • 1 tsp. red pepper flakes to taste

1. In a small mixing bowl, whisk together the soy sauce, sweet chili sauce, and brown sugar; set aside.

2. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Add pepper flakes. Serve immediately!

Skillet Chicken and Mushroom Wine Sauce

Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.

Skillet Chicken and Mushroom Wine Sauce

Ingredients:

  • 3 boneless, skinless chicken breasts, cut diagonally into cutlets
  • ½ cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces mushrooms, cleaned and thick sliced
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, sliced thin
  • 1 ½ cups chicken broth, low sodium
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.

2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.

4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.

6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles

Honey Garlic Shrimp

Super supper meal! It does require a little time for marinating the shrimp, otherwise it is a KISS recipe! Instead of brown rice, I prepared some of the…you guessed it…Costco Ancient Grains!

Honey Garlic Shrimp

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Ingredients:

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb. medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

Directions:

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and prepared the Ancient Grains according to the directions).
  3. Heat olive oil in a skillet over medium-high heat. Place drained shrimp in the skillet. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

TIPwhen a recipe calls for minced ginger, I take out some of the ginger I keep in the freezer. Whenever I need some, I just grate it, rind and all depending o the amount I need, into the dish and put the ginger back in the freezer.