Zoodles are Oodles of Fun!

Soups / August 23, 2015

Wanna know what I did Thursday? I hung out with Vicky and the Spiralizers. No, it isn’t Charlotte’s latest new band, although when we cook together we do rock! We were trying out Vicky’s new kitchen gadget. As you spin the crank, it turns zucchini into spirals that come out looking exactly like noodles. Hence, the name of the toy. After our various girl’s night humor about the shape of our food, we then gained our composure, and proceeded to make them into a delicious meal. Want the recipe? Click Zoodle Shrimp Pad Thai. It is from the blog whiteonricecouple.com!

Now, there’s very little we won’t tackle but this was positively easy. Coming together in about 15 minutes after all the prep was done and the ingredients staged, I think we’d all give it a collective forks-up on the tasty scale. Because it is quick, I highly recommend you be READY with all the ingredients before you start. Then turn on the heat, grab a spatula and cook!


When we all get together, our impromptu menus usually turn out amazing. And this dreamy dish was no exception. In addition to the Pad Thai, I whipped up a batch of my yummy Mock-Miso Mushroom Basil Soup, which was perfectly complemented by a fabulously fresh watermelon, blueberry, tomato and Bulgarian Feta salad, courtesy Margaret and Debbie.

So check out the fun, download the recipes, and start tapping your toes and filling your bowls with delicious food!

As always, thank you to Vicky for contributing some of the photos for this post!


Mock Miso Mushroom Basil Soup

Serves 6


Ingredients:

2 Knorr Chicken Stock Bouillon Cubes dissolved in 4 cups boiling water.
1 C additional water
2 C or 1 5 oz container Baby Bella mushrooms sliced
4 small stalk celery sliced
Almost 1 can of coconut milk leaving about ¼ C in the can.
1 t sesame oil
3 T mild olive oil
Dash fish sauce
Kosher salt
1/3 C torn basil leaves and one big sprig for steeping.


Direction:

  • Heat a large Dutch oven and then add 3 T hot oil. Add the mushrooms and celery and sauté until celery is just starting to get translucent, about 3-4 minutes. Add the 4 cups dissolved stock and then the extra cup of water. Stir and add the sesame oil, the fish sauce, and a little kosher salt. Now add the coconut milk, stir to combine. Heat again to hot, add the large sprig of basil and take off heat. Cover and let steep for 15 – 20 minutes. Then when ready to serve, bring back to hot, remove the large sprig, add the 1/3 C torn basil leaves, and pour into bowls. Can add a drizzle of olive oil if desired.


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