Tag: Spiralizer

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Mahi Mahi and Zoodles with Lemon-Butter Sauce

This is really fast to cook after you’ve made the zucchini noodles, so have all ingredients ready when you turn on the stove. I used mahi mahi (grilled on the Weber) and it was delicious.

Ingredients

  • 1 lb. mahi mahi fillets (or halibut or swordfish fillets, etc.)
  • 3 medium zucchini, spiralized (I use the orange blade on my OXO spiralizer)
  • 2 large cloves garlic peeled and minced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Juice of one small lemon
  • 3 tablespoons chopped parsley
  • 1/2 cup chopped walnuts
  • Sea salt and pepper to taste

Instructions

  1. Prepare all ingredients before you start cooking. Place zoodles in large bowl and sprinkle with about a 1/2 tsp. salt. Toss to distribute salt throughout, and place in a colander to drain. (I like to let the salted zucchini drain for about 30 minutes.)
  2. Preheat grill.* Pat fish with paper towel to absorb any extra liquid (especially if frozen) and coat with olive oil. Generously season with sea salt and freshly ground pepper. Once the grill is at 425 degrees, turn heat down to medium, add fish. Close lid. Cook three minutes, turn fish, cook two minutes, remove from grill. (I cook the zucchini while fish is cooking.)
  3. Place butter, olive oil, garlic and lemon juice in pan, turn on med/high heat. Saute for two minutes. Pour half of the sauce into a small bowl, reserve for later.
  4. Squeeze zucchini in a clean dishtowel to remove excess liquid. Add zucchini to pan and toss in butter garlic mixture. If zucchini seems a little dry add a bit more olive oil. Add half the parsley. Cook for 3-4 minutes, tossing here and there. Don’t overcook or zoodles will get mushy. Sprinkle with sea salt, pepper and walnuts. Toss.
  5. Plate zoodles and place fish on top. Spoon reserved garlic butter sauce over fish and sprinkle remaining parsley on top.

*If the BBQ is not available, place pan on cooktop on med/high heat. Add olive oil to cover bottom of pan, brown each side (approx. 3 minutes each side) until cooked through.

Adapted by LKD from https://www.theorganickitchen.org/lemon-butter-halibut-with-zoodles-another-15-minute-meal/.

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Sweet Potato Fries (Spiralized)

Adapted by LKD from http://www.geniuskitchen.com/recipe/sweet-potato-fries-33993#activity-feed.

Ingredients

  • 2 medium to large sweet potatoes, peeled (choose ones the are fairly straight lengthwise)
  • 1 egg white
  • 1 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 450 degrees. Line half sheet pan with parchment paper or silicone sheet.
  2. Cut ends off one sweet potatoes and spiralize (orange blade). Cut spirals into manageable strands. Place in large bowl.
  3. In small bowl, beat egg white with a fork until foamy. Beat in spices. Pour half of egg white mixture over the sweet potato spirals and toss by hand to coat all strands. Dump onto sheet pan.
  4. Repeat with the other potato. Spread out the sweet potato strands evenly on the sheet pan.
  5. Bake until done, about 30 minutes, stirring/turning after 15 minutes and then every 8 minutes. Do not let them burn! Potatoes will end up crispy and golden brown in some parts, soft in other parts, but they are all delicious.
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Coconut-Curried Shrimp with Zucchini Noodles

Adapted by LKD from http://www.gdaysouffle.com/coconut-curried-shrimp-with-zucchini-noodles/.

Ingredients

  • 2 medium zucchinis, spiralized into thin noodles and then cut into manageable lengths
  • Salt
  • 1-2 shallots, diced
  • 2 garlic cloves, diced
  • 2 tbsp vegetable or olive oil
  • 1 tsp grated fresh ginger
  • 1 can (14 ounces) coconut milk, shaken well
  • 1 – 2 tbsp red curry paste (depending on taste)
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • Juice from 1 lime
  • 1 lb. large shrimp or prawns, peeled and deveined
  • Several fresh basil leaves to garnish

Instructions

  1. In a colander over a large bowl, toss noodles with about 1 tsp. salt. let sit while you prepare the rest of the recipe.
  2. Add oil to large frying pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
  3. Add the grated ginger and curry paste, stirring for a minute or two. Add coconut milk, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
  4. Add shrimp to the sauce and cook for several minutes until they are mostly pink in color.
  5. Add the zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
  6. Garnish each serving with a few fresh basil leaves.
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Broccoli Rabe (Rapini) and Sausage with Zucchini Noodles

Grain-free version of Orecchiette with Broccoli Rabe and Sausage.

Note to LD: To serve for two meals, refrigerate half of the zoodles before salting. Refrigerate half of the prepared sausage-bean-rapini mixture (after Step 4 is completed). 

Ingredients

  • 6-8 c. zucchini noodles (zoodles), very roughly chopped (about 2 lbs whole zucchini before spiralizing) Note to LD: To serve for two meals, refrigerate half of the zoodles before salting.
  • 3/4 lbs. hot Italian sausage (or mild, if you prefer)
  • 3 Tbs. olive oil, divided
  • 6 large cloves garlic, minced
  • 1 tsp. fennel seeds
  • 1/2-1 tsp. red pepper flakes (optional)
  • 1 bunch of broccoli rabe (about 1 1/2 lbs), coarsley chopped (~ 2″ pieces), washed and drained
  • 1 can white cannellini beans, rinsed and drained
  • Salt and pepper
  • 1/2 c. Peccorino Romano cheese, grated – or to taste

Instructions

  1. Place zucchini noodles in a colander, sprinkle with salt, and toss with your hands. Let drain while you prepare the rest of the recipe.
  2. Over medium-high heat, brown 12″ skillet, crumble and brown sausage in 2 Tbs. olive oil, adding garlic, fennel seeds, and red pepper flakes (if using) after a few minutes.
  3. Meanwhile, bring large amount of salted water to boil in pasta pot with strainer. Blanch broccoli rabe for 2-3 minutes in boiling water. Drain immediately and put broccoli rabe on kitchen towel to dry.
  4. Add drained broccoli rabe to sausage and mix gently until heated through, then stir in cannellini beans. Note to LD: If serving for two meals, refrigerate half of the prepared sausage-bean-rapini mixture
  5. Squeeze zucchini in a kitchen towel to remove as much liquid as possible. Add zucchini noodles, stirring gently until heated through or until the zoodles are your preferred doneness. The mixture will exude some juices, which you can pour off if you want. Don’t cook too long. Season to taste. Serve with a generous sprinkle of cheese.
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Cold Sesame Zucchini “Noodles”

Recipe from Monica Reinagel, the Nutrition Diva

  • 2 medium zucchini, cut into noodles with spiralizer (I buy two containers of already-spiraled noodles at Nature’s best)
  • 1 c. frozen edamame (buy at Trader Joe’s)
  • 1/2 cucumber, cut into matchsticks or thin slices (I use 1 or 2 Persians, seeds cut out)
  • 2 scallions, thinly sliced
  • Handful of cilantro, rough-chopped

Dressing ingredients

  • 3 Tbsp peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp chili paste (or other hot sauce)
  • 1 Tbsp grated ginger
  • 1 Tbsp sesame oil
  • 1 tsp honey (Optional)

Place zucchini noodles into colander set in a bowl, sprinkle with salt, sand let sit for 20 minutes. In microwave-safe bowl, microwave edamame for 3-4 minutes. Let cool a few minutes, and then add cucumber and green onions.

In separate bowl, combine dressing ingredients. Squeeze zoodles to get rid of excess water. Add to vegetable mixture. Pour over vegetables, and mix to coat. Top with cilantro. Serves 2.