Cook’s notes: I was looking for an easy dinner that uses chicken breasts and a pan sauce. It’s way too hot to grill outside. This recipe fit the bill: the chicken breasts cooked perfectly at 6 minutes per side, and the sauce had a lot of flavor. Use a good-flavored beer, such as white ale, for this recipe.
Served with green beans and brown rice.
Source: Follow the recipe posted to myrecipes, with these changes: 1 Tablespoon dried shallots instead of 3 Tablespoons fresh, 2 teaspoons dried parsley, and omit the salt:
Peeling is optional, but do wash and dry the sweet potatoes. Use your spiralize tool (or KitchenAid attachment or julienne peeler) to spiralize 1 -2 sweet potatoes. Saute the noodles in olive oil, 5-7 minutes, stirring until noodles are tender. Season with salt and pepper to taste.
I combined the cooked noodles with chickpeas (rinsed and drained) and this amazing peanut sauce (below), which is a combination of several recipes found online.
Resources: Dozen of recipes for sweet potato noodles at the inspiralized site.
Stir all ingredients together in a medium-size bowl. Add more Sriracha to taste if desired.
1/3 cup peanut butter without added sugar
1/3 cup water
2 Tablespoons low-sodium soy sauce
2 Tablespoons lime juice
1 teaspoon sugar
1 garlic clove, crushed (1 teaspoon minced garlic)
1/8 teaspoon Sriracha chili sauce
Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.
You can serve spiralized veggie noodles with any sauce you would put on regular pasta.
The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.
Cook’s notes: This recipe is loosely inspired by the “Build your own salad” at Bruegger’s Bagels. Their menu says “choose 3 veggies, 1 meat [protein], 1 cheese & 1 topping, tossed with field greens & the dressing of your choice.” I have simplified this to the following formula:
2 cups (60 g) mixed greens and lettuce
1 protein: 3 oz. lean chicken or 3 oz. drained tuna or 1/2 cup canned beans (rinsed and drained)
1 topping/extra: a sprinkle of cheese (up to 1 oz.); 3 to 6 olives; 1 Tablespoon sunflower seeds, nuts, or dried cranberries; or croutons if you like them
Cook’s notes: An article on epicurious gives directions for making rice pudding with leftover rice. The instructions were easy to follow and the results were delicious. I like that it only used a small amount of sweetener. I also appreciate that it doesn’t call for a lot of extra ingredients, such as egg, sweetened condensed milk, bourbon, or cream. It’s simple and delicious.
This pudding was a great way to use up leftover rice from Thai takeout. I used a can of light coconut milk and added a touch of cinnamon. It would be vegan if you used maple syrup instead of honey.
In case you can’t read my handwriting on the index card in the photo, the ingredients were:
Cook’s notes: This simple sauce was wonderful on pasta. It’s a great way to add veggies to your main dish. It would be really good on squash noodles (or “zoodles”) made with a spiralizer.
Whisk together 2 to 3 Tablespoons of flour into 3 cups of broth until flour is dissolved.
Sauté 2 to 3 minced cloves of garlic in olive oil or butter in a skillet over medium-low heat for a few minutes.
Add fresh vegetables of choice (broccoli, green beans, mushrooms, onions, sliced red pepper, etc.) to the skillet with the garlic. Season with salt and pepper to taste and cook until vegetables are tender, but not mushy.
Pour the broth-flour mixture over the vegetables in the skillet. Stir over medium heat until sauce thickens.