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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...
I hate those "couldn't tell the difference" liars, lol!
Why don't you do what I do with pasta salad? I double to triple to quadruple the quantity of vegetables called for, while leaving the amount of pasta the same. I still get that carb hit, but half my portion is now veggie goodness. In your case, I'd try half zoodles and half noodles. Make the spaghetti whole wheat, if you must. Or Dreamfields, the stuff with only 5 "digestible" carbs per serving.
Dinner tonight is cold, cause outside tonight is really hot. 94 on my front porch in the shade at 7 PM. I saw 108 in the forecast and turned off the TV. (Oooooh, the weather outside is frightful....)
$1 loaf of French bread layered with mayo, Dijon mustard, Swiss cheese, roast beef, ham, tomatoes, lettuce, banana peppers, and olives. Potato chips, carrot sticks, and sliced Granny Smith apple on the side.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Debsi
I hate those "couldn't tell the difference" liars, lol!
Why don't you do what I do with pasta salad? I double to triple to quadruple the quantity of vegetables called for, while leaving the amount of pasta the same. I still get that carb hit, but half my portion is now veggie goodness. In your case, I'd try half zoodles and half noodles. Make the spaghetti whole wheat, if you must. Or Dreamfields, the stuff with only 5 "digestible" carbs per serving.
Seriously? Hello! You're brilliant, my sister!
PS. I hope that your weather smartens up. That temperature -- and I assume that there's disgusting humidity to go along with it -- is unacceptable and does NOT play well with our hair.
Grilled boneless pork chops marinated with some lemon juice, garlic, oregano and pepper. Green beans and tomatoes (both just picked from the garden). I cook the green beans, saute some onion and garlic, toss it all together with some chopped tomatoes cooked until just warmed. It tastes like summer to me! Added some spicy sweet potato wedges since I needed to use the potato today.
Well tonight is the big debate night which some of you will not be watching I am sure: we will. I have to think of something quick with a easy clean up. I am considering either a frozen pizza doctored up or just hamburgers and potato salad. We usually only have beef once a week and already had steak, but it is still pretty tempting.
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...
Ok, so how do they compare to spaghetti squash? I can really manage to harbor the illusion of pasta when I eat spaghetti squash with a good Bolognese over it.
I bet an alfredo type sauce would be good with the zucchini noodles. I'm mostly into low carb, though, not low fat. You put enough butter and cheese on anything and it would be good.
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Or Dreamfields, the stuff with only 5 "digestible" carbs per serving.
