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
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!
Here in the Yucatan one of the favourite appetizers/botanas is ceviche.
Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added.
Recently we were at a favourite restaurant, Quereke, where they served a mushroom ceviche…no fish or seafood! Where there is a will, there is a way. Pinterest to the rescue! The following recipe is adapted from the one I found there, as we do not get a great variety of mushrooms (hongos) in Yucatan. Just pick four different types of mushrooms that you can find.Try it at your next little party!
3 white button mushrooms chopped into small pieces
3 cremini mushrooms chopped into small pieces
1 Medium oyster mushroom chopped into small pieces
3 pieces of chanterelle mushrooms chopped into small pieces
6 T. diced red onion
2 T. chopped cilantro
Spicy Garlic Ceviche Sauce
3/4 cup lemon juice
1 T soy sauce
1/2 tsp. minced garlic
1/2 tsp. salt
1 T. Sriracha or Thai Sweet Chili Sauce
Saute white and cremini mushrooms in olive oil with some garlic. Toss in remainder of mushrooms and heat through. Add red onion and cilantro. Toss with spicy garlic ceviche sauce. Chill.