I have a new toy to play with, a spiralizer! These gadgets have been around awhile, but it’s new to me. I’ve had tons of fun playing with recipes that use it.
My first experiment was oven baked sweet potato curly fries. Let’s just call that a learning experience. Those fries were too skinny and turned out like tasteless potato chips. I think I used the wrong sized blade. My second effort, Zoodles, or zucchini noodles, was much more successful. I can see those noodles as a replacement for traditional pasta in any number of recipes.
After gaining some confidence with the Zoodles and researching plenty of recipes on the web, I branched out a bit with Zoodle Tomato Pie, another success. Somewhat quiche like, this dish would work as a light vegetarian main dish but would also be good as a side. I might be tempted to sneak in some cooked, crumbled bacon or Italian sausage the next time.
Once I start playing with new recipe concepts I have a hard time stopping. It does take a little repetitive refinement to get a new recipe just right. My second cut at Zoodles turned up as a side to one of my favorite dishes, La Marina. La Marina combines grilled chicken with shrimp in a creamy mushroom sauce. I usually serve a side of grilled veggies and some sort of rice with this entree, and I have to admit I prefer that combination. Zoodles are jut too light and don’t carry the sauce like rice does.
And speaking of new recipes, how about some Maple Pecan Ice Cream? This one started out to be Butter Pecan, but the maple syrup just kind of jumped out and into the pot. I let it stay. The maple flavor isn’t overpowering, but it’s definitely there. I’ve got a secret ingredient that I put in all my ice creams…vodka! Since alcohol doesn’t freeze, the ice cream has a creamy but firm texture that is easily scooped. The vodka is undetectable, no boozy flavor or effect.
I try as hard as I can to cook seasonally, and made one more trip to the farmer’s market this week. I almost missed the boat on summer squash for the year. Only one stand was selling any, and the 10 pounds I purchased cleaned the guy out. After I prepared this year’s batch of Summer Squash for the Freezer, I made some Squash Fritters for dinner. I suppose that recipe name is misleading. Most fritters are fried, I bake these. I just prefer to skip the mess of deep frying, but they would probably be more flavorful that way. The recipe wouldn’t have to be changed, just the preparation.
The night we had the Squash Fritters I also made a pot of Southern Seasoned Green Beans, cooked with onions and a little bacon grease. Isn’t everything better with bacon? It seems that here in the South it is! I do depart from the Southern ways with this recipe though. My mother in law would have cooked the beans until they were very, very soft. I prefer to leave a little bite to my beans. It’s a fine line.
Michael got lucky this week. No, not THAT kind of lucky! I mean that instead of his usual one dessert for the week, I made him two. The grocery stores were all featuring sweet cherries, so I took the time to bake a Little Fresh Cherry Pie for Two. When you are only cooking for two a standard sized pie can often go bad before you eat the whole thing. That’s often the case here, since I rarely eat sweets. Scaling down recipes solves that problem nicely. I need to try to do that more often.
Before I go, I have a question for you. Where does a big dog sit to watch the news?
Anywhere she wants to!
Be thankful for what life gives you.