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 GOURMET RECIPES

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The Mighty Spiralizer (February 7, 2017)

So you got a spiralizer for Christmas, and it's become a "Now what?" situation. You'll want to take a look at a super new cookbook, 150 Best Spiralizer Recipes, by Marilyn Haugen and Jennifer Williams. These two talented food writers have created and compiled a versatile collection that will have you using, and loving your new best friend in the kitchen. Start with...

Chicken and Tangy Peanut Sauce over Squash and Carrot Noodles

Oh, this is so tasty and so healthy! Instead of the usual noodles, the colourful combination of vegetables delivers an inviting foundation for the Asian-inspired dish. Bonus: the peanut sauce also makes a terrific dip for fresh peas in the pod, or a flavorful spread for sandwiches. Just to guild this lily, try toasting the sesame seeds in a small skillet over medium-high heat for 3 to 4 minutes or until fragrant!

Makes 6 servings... but may just serve 3! Another helping, please?

  • 1 tsp minced gingerroot
  • 1 tsp minced garlic
  • 1/2 tsp granulated sugar
  • 1/2 cup smooth peanut butter
  • 3 Tbsp rice vinegar
  • 1 Tbsp soy sauce or tamari
  • 2 tsp sesame oil
  • 1/3 to 1/2 cup water
  • 3 zucchini, ends cut flat
  • 3 yellow summer squash, ends cut flat
  • 2 large carrots, peeled and ends cut flat
  • Ice cold water
  • 4 cups diced cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp sesame seeds
  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut the zucchini, squash and carrots into thin strands, keeping the carrots separate. Add carrots to the boiling water and boil for 3 to 5 minutes, or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water. Blanch zucchini and squash in the same way but boil for 2 to 3 minutes. Drain the cooled vegetables thoroughly and pat dry if necessary.
  3. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

Tony's wine recommendation:
Riesling Kabinett or off-dry Riesling; Viognier

We wish to thank Robert Rose Publishing, Toronto, for permission to publish material and photographs from 150 Best Spiralizer Recipes by Marilyn Haugen and Jennifer Williams. Text © 2015 Marilyn Haugen. Photographs © 2016 Robert Rose, Inc.

 

Download this article in printable form as an Adobe Acrobat PDF (115 kB)

Find more recipes with the recipe indexes by title and type

Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

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