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almost exactly what we are having, but we are having spinach and blue cheese salad instead of the feta and arugula.
Can't rep you now - but that does sound good too! I love spinach and blue cheese also.
From your taste, I think you would like the feta, arugula salad. You just use a melon ball thing, toss with crumbled feta, add basil if desired and toss and chill.
The result is a pleasing mix of sweet and savory. It makes it's own dressing. I think you would like it.
Tonight we're having homemade chicken cordon bleu calzones, angle hair pasta (with parmesan, basil, garlic, lemon), braised baby artichokes, a bottle of Asti Spumante and spice cupcakes for dessert.
Beef tips in the crockpot with a Korean sesame-ginger sauce over rice, leftover buttered corn off the cob, baguette, and unsweetened iced tea to drink.
I'm going to sautee the zoodles with some olive oil, some of my roasted tomatoes, some chopped-up anchovies, maybe some baby clams (just the meat) if I'm in the mood. Maybe some Parmesan cheese on top if I opt not to include the clams (I typically don't like cheese and seafood together).
It's going to be a huge success or a big bust. I'm feeling like there will be no in-between here (go big or go home). We shall see.
Quote:
Originally Posted by DawnMTL
So it turns out that there can be an in-between with this.
Everything was perfect except that the tool that I used to make the zoodles (Walmart Canada), which people online said worked well... really didn't work well. My zoodles were too thin, like strings. Well, yeah... julienned.
Next go-round should be better. NO! Next go-round should be GREAT! (I hope.)
Okay, so, my spiralizer arrived a few days ago and I finally got around to make proper zoodles. I spiralized them this morning. It took -- seriously -- less than a minute to spiralize two huge zucchinis. That was magical.
I did the process of sweating them on paper towels, blah blah blah, then bagged the whole thing, and put it in the fridge for the afternoon.
I also slow-roasted tomatoes.
Tonight, I sauteed the zoodles in olive oil with chopped-up anchovies and the tomatoes. I sprinkled Parmesan cheese on top and called it dinner. It was decent. They are NOT a replacement for spaghetti, though, let me tell you. Sure, they're now the same shape (more or less), but there's no mistaking a zoodle for a noodle. No chance of that. Anyone who tells you that they "totally couldn't tell the difference" is totally a liar. But it was a decent meal. A visually appealing meal. A healthy meal. That's all I've got...
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