Monday, 8 May 2017
I love my spiralizer, and I love making zucchini noodles ("zoodles") to replace some pasta with veggies, but the downside of it is that the zucchini noodles don't hold their heat for very long. I also really love pesto, but it shouldn't be heated either. A few months ago, I made zoodles with pesto, and it was lukewarm at best. Anna recently introduced me to the wonders of Pesto Alfredo Sauce. Who knew you could even mix these? I didn't until now, but it tastes amazing. This way, I could heat the alfredo sauce, and then I stirred in a few tablespoons of pesto before pouring it over the dish. I also like to mix in a small serving of actual pasta, not just zoodles. Using zoodles means I can eat a giant heaping plate of "noodles." Anna sliced the zoodles for me this time, and she used the larger slider on the spiralizer, which paired really nicely with the wider fettuccine noodles.
I didn't really measure anything on this, so use fettuccine, garlic, olive oil, etc. as you see fit. I also used jarred sauce, because it was a weeknight. Feel free to make homemade if you like!
Makes 2-3 servings
2 boneless, skinless chicken breasts, sliced into bite sized pieces
3 zucchinis, spiralized with the larger spiral blade (slice onto a paper towel to drain off some water)
Fettuccine noodles, boiled as per instructions on package
Minced garlic, to taste
Olive oil, for greasing pan
Sea salt & black pepper, to taste
Jar of alfredo sauce
Jar of pesto
Parmesan cheese, for topping
Cook fettuccine noodles according to directions on package and drain.
Heat alfredo sauce in a saucepan over medium heat.
In a large wok, add olive oil and garlic and set to medium heat. Add sliced chicken pieces, season with salt and pepper, and mix occasionally until chicken is fully cooked. Remove chicken from pan and set aside.
Add more olive oil and garlic to the wok, and turn heat up to high. Add spiralized zucchini to wok, tossing continuously. Season with salt and pepper.
When alfredo is hot, remove from heat and stir in a few tablespoons of pesto sauce, to taste.
When zucchini is cooked, but still slightly firm, remove it from heat. Place fettuccine and zoodles in a a serving bowl and add chicken. Top with pesto alfredo mixture, and add parmesan cheese, to taste.
Saturday, 6 May 2017
Me, today: "Simon's in Europe right now, Anna is at her mom's...I CAN EAT SEAFOOD!" Seriously, have you ever noticed there are no seafood or fish recipes on this blog? It's because both of them think any kind of seafood or fish is absolutely disgusting, so I can't make it for dinner. I love seafood. Every time I got off the ship in Katakolon, Greece (near Olympia), I'd go to restaurant there and order grilled squid stuffed with feta, tomato and basil. It was probably the best thing I've ever eaten. For everyone who is grossed out by squid tentacles, they are the best part. They get really crispy on the grill.
I didn't feel like cooking anything (being home alone, and all), and all this recipe requires is vegetable chopping (side note: I highly recommend listening to true crime podcasts while chopping vegetables, see below for my recommendations). It's like Pico de Gallo and a Cobb salad rolled into one. I didn't measure everything, I just added things to my taste, so feel free to add or subtract things as you see fit.
This would make a great recipe for a side salad at a barbecue, and it can sit in the fridge to take to work the next day for a cold lunch. And please don't be that person that heats fish in the microwave at work.
Here are my recommendations for true crime podcasts (in no particular order):
Sword & Scale
True Crime Garage
340g (12oz) 150-200 cooked, peeled shrimp, thawed
2 Roma tomatoes diced, with seeds removed
1/2 red onion, finely diced
1/2 to 1 jalapeno, finely diced (1/2 for mild heat, 1 for medium heat)
2 baby cucumbers, sliced and quartered
3/4 cup frozen corn, thawed
1 cup canned black beans, drained
1/2 avocado, diced
Cilantro, to taste
Sea salt and black pepper, to taste
Crumbled feta cheese, to taste
Kraft Italian Zesty Lime salad dressing, to taste
Put thawed shrimp in large bowl. Drain black beans, and add to bowl. Dice tomatoes, onion, jalapeno and cucumbers and add to bowl. Add corn, salt and pepper, and salad dressing. Mix well to combine. If serving immediately, add diced avocado, cilantro and feta. Mix salad again. Plate, and add feta on top.