Monday, November 30, 2009

We have a winner!

Hi all! Did you have a good Turkey Day?

What about a super Black Friday? Cyber Monday? ;)

I had a wonderful long weekend with my family! My parents, sister and BIL drove a long 8 hours to visit us. It was great! We don't get to see them often enough; I think we did a good job of filling the days with QFT (quality family time!)... and of course, hightlights included eating 'til we popped and shopping til we dropped.

Husband and I really did eat like it was going out of style over the past week... sooooo... we've decided the next few weeks will be jam-packed with veggies, fruits and lean proteins (whenever possible, at least).

I even took the plunge and ordered a veggie spiralizer! I had a hunch that cute little spiral veggie "noodles" would be more tantalizing than the normal salad of baby greens -- and I was SO right! Our inaugural meal with the new gadget was such a success, I've been asked to make it again later this week!



Thai "Noodles" (Raw)

1/3 of a large jicama, cut into 2 wide strips, then spiralized into noodles
1 medium zucchini, spiralized into noodles
1 carrot, sliced into thin 1-inch strips
1/3 of a red pepper, sliced into thin 1-inch strips
1/4 cup fresh cilantro, chopped
2 green onions, diced
1/2 cup bean sprouts
1/4 cup fresh cilantro, for garnish
2 - 3 lime wedges, for garnish
Thai Peanut Sauce (recipe below)

In a large bowl, add jicama through green onions, tossing until combined. Add 1/4 cup of the prepared Thai Peanut Sauce, stirring until all veggies are coated. Stir in additional sauce until veggies are coated to your liking (you will probably have some sauce leftover).

Scoop about 1 1/2 cups of prepared veggies onto plate and top with some of the bean sprouts and cilantro. Serve with lime wedge.

Serves 2 - 3.



Thai Peanut Sauce

1/4 cup honey
1/4 cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
water, added until desired consistency is reached (I probably added 1/4 cup)

Combine all ingredients and process in food processor or mix with an electric hand mixer.

2 comments:

Dolce said...

I might use the Thai Peanut Sauce over chicken the next time... Sounds like a plan for a fancier weeknight dinner !

Cute new design, congrats :)

Must Love Chutney said...

Thanks, Dolce! I was up late last night experimenting with a new blog template. ;)

I've used this sauce successfully with chicken satay -- you may not need to add the water if you're using it as a dip. Sounds yummy!