Zucchini Noodles with Wild Garlic Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan cheese

Zucchini Noodles with Wild Garlic Pesto and Parmesan

I’m back again with the “zoodles”!

I know, I know, you must think is this all this girl eats? Yes, actually I eat them a lot. I would rather have pasta but since portion control isn’t my strongest suit, I should stick with the Zucchini noodles. They fill you up like you wouldn’t believe especially if you load up the proteins too.

I have seen spiralized vegetables in the supermarkets now too, so if you don’t have a spiralizer this the way to go, although having said that, if you plan on eating a lot of spiralized veggies you should probably get one ( Spiralizer 5-Blade Vegetable Slicer, ). You can use them for tons of vegetables, like sweet potato, curly potatoes, carrots you name it.

The other day shopping at a market in Germany I came across this beautiful bunch of Ramsons, aka Wild garlic. I just love the look of these pretty green leafs.

They’re related to chives and have  bright green garlic-flavoured leaves. They grow  in the woods and other shaded areas  in  Spring and have  beautiful white star-shaped flowers which are also edible, as are the bulbs. Wild Garlic can be eaten raw, added to soups or stir-frys, and be made into pesto, like I’m doing today.

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pesto and Parmesan

 

Lacto vegetarian √

Gluten free  √

Egg free  √

Serves 4


INGREDIENTS: 

  • 3 – 4 Zucchini, spiralized
  • 1 cup  cherry tomatoes or small tomatoes, cut in half or quartered
  • 1 tbsp. Olive Oil
  • 1/4 cup toasted Pistachios for serving
  • one recipe wild garlic pesto
  • Parmesan to serve

Wild Garlic Pesto: 

  • 1 Avocado
  • 1 large handful of Wild Garlic Leaves  aka Ramsons (washed and dried)
  • 1 handful basil leafs
  • 1/2 cup pistachios, shelled
  • 1 clove of  garlic, peeled and chopped
  • 3 – 4 tbsp  or olive oil
  • 1 tsp salt
  • freshly ground black pepper
  • 1/3 cup grated parmesan

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INSTRUCTION: 

  1. For the pesto. Blend all the ingredients in a food processor until it’s a smooth bright green paste. Taste and add a little more salt if required. Set aside.
  2. Spiralize the zucchini.
  3. Heat a large frying pan and toast the pistachios (for serving) for a few minutes until they turn a bit golden and release a nutty aroma. Set aside.
  4. In the same pan heat the olive oil, and add the zucchini to the pan. Frying at high heat for a 4 to 5 minutes.
  5. Add the tomato halves and sun dried tomatoes, cook for two minutes more until heated thru.
  6. Stir in the pesto and serve immediately with lots of Parmesan  and the toasted pistachios.

NOTE: This pesto is great as a spread on bread or use as a dip. Keeps in a jar in the fridge for about a week.

Zucchini noodles with Wild Garlic Pistachio pesto

Zucchini noodles with Wild Garlic Pistachio pesto

This post contains affiliate links.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

How about dessert?   Two ingredient Coconut Ice Cream

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Bami Goreng, Indonesian Fried Noodles

 

 

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BAMI GORENG!

 

 

Hey there, Happy Friday,

I looked up Friday in the Urban dictionary and this is what I got.

“A great feeling. Happy. No more #*?/-@$# (aka Beeeep) for two days”.

I mean, what? Is that really the best they can do? Do we need a dictionary for that?

However when you look up “Fri Yay” you get a lot more, this…

“Noun. A day of the week, a lesser known variation of the English “Friday”, in which the user is excites that it’s the last day of the work week, and will do everything in their power to leave early in search of happy hour. Thank God it’s FriYAY! A combination of friday and YAY! , typically to indicate excitement about said Friday, a portmaneau of Friday and YAY.

Can also be applied to other days of the week as such: SaturYAY, SunYAY, TuesYAY, WednesYAY, and ThursYAY. There is no MonYAY for obvious reasons. ”

Hilarious don’t you think. And also interesting that FriYAY gets a explicit definition of the word. I’ve seen these terms being used on Instagram all the time and never quite caught up on them. Well I am fully informed now and so are you. I thought the MonYay part was the best.
Let’s get down to why we are really here and that is to eat and cook good food, that is made in a jiffy and taste like you don’t want anything else for the rest of your life. For realsies!
BAMI GORENG!
This quick Indonesian stir fried noodle dish is super quick to make and can be adapted to all type of cuisines like vegetarian, vegan or regular. So that’s a big plus right there. You can add all sorts of vegetables and I have just given you what I usually add, but if you have some mange touts lying about or green beans by all means throw them in too.
I like to serve it with my sate sauce, the recipe can be found right here Chicken Saté (Saté Ajam) . I freeze left over sate sauce in little cups. Always comes in handy.
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Dairy free, Ref sugar free. Options for vegetarian and vegan.
Serves : 4
INGREDIENTS:

350 gr. / 12.5 oz.  Bami noodles or medium egg noodles

3 tablespoons oil

1 medium Onion, white or red

2 Cloves of Garlic

1/2 Cup shrimp, uncooked (leave out if making vegan)

1 Cup cooked chicken cut into cubes,  or soy alternative

1/4 Cup ham, cubed (leave out if making vegetarian/vegan)

2 tsp. ground coriander

1 tsp. ground ginger

1 tsp. ground Turmeric

1 tsp. Trassi (shrimp paste) (leave out for vegans)

1 Cup shredded cabbage

1 carrot, sliced thin

1 red bell pepper, sliced thin

1 leek, washed and thinly sliced

1/2 Cup Bean sprouts

2 tsp. Sambal oelek (Indonesian Red Chili Paste

3 tbsp. Ketjap Manis (Indonesian Sweet Soya Sauce)

salt & freshly ground black pepper, to taste

 

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METHOD:

Boil the noodles according to package instruction. Drain, rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 2 min. Add the prawns, chicken and ham. Add the spices and Trassi and fry for a further 3 min. Add the vegetables and fry for 4 more min. Add the Noodles Ketjap Manis and Sambal. Stir fry for an other four minutes, Tossing the Bami around so it browns all over. Add some ground black pepper.
Meanwhile fry the eggs.
Serve the Bami in deep bowls or plates topped with the fried egg.
This is so delicious, served with prawn crackers, Sate sauce, Seroendeng (mix of peanuts and coconut and spices) ,cucumber and Atjar (indonesian pickled cabbage).

 

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day ♥

This post contains affiliate links.

Stuffed Peppers and Aubergines

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Great vegetarian main dish!

During the holiday season you want to be able to serve a great main dish to your vegetarian guests that’s not just everyone else’s side dishes.

Well here to the rescue with this fantastic vegetarian main course. You can prepare it a day ahead and cook it in the oven on the day itself. Leaving you plenty of time to pour those drinks and catch up with your friends and family.

And we both know that it doesn’t have to be Christmas to serve these delicious stuffed vegetables, how about meatless Monday?

How about your new years resolutions? Has anyone started thinking about them? I have thought of a few, I want to start running more (ehem) I want to start running.

I walk a lot though. I bought a step counter thingy, ok let me look that up…..so, a pedometer and ever since I got it I have walked more and more, it’s almost like a curse. Now when I need to get cream for instance like yesterday evening, all of sudden it occurred to me that I had to make caramel for my daughters cake, I will walk , normally I would take my bike or car, but now I do walk everywhere. I think I probably walk about 8000 steps a day, which isn’t enough it should be 10.000 they say but hey, I’m moving.

And of course another good resolution would be to eat less meat. I think twice a week is more than enough. I already do that but my daughter for instance is such carnivore.She would have spare ribs for breakfast if she could.

So, give this a try and let me know if you miss the beef? I bet you won’t.

 

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Vegetarian  ✔

Ref. sugar free  ✔

Egg free  ✔

           

Serves 4 as a main dish or 8 as a side


Ingredients:

2 Aubergines

2 red peppers

2 tbsp. olive oil

1 onion, peeled and chopped

2 garlic, peeled and grated

1 pack of Quorn mince or vegetarian mince, 340 grs. / 12 oz.

2 cups cooked spelt or brown rice

2 celery stalks, chopped

1 tbsp. tomato paste

1 tsp. agave or honey

1 tbsp. flour

1 cup vegetable stock

a handful parsley, chopped

2 tsp. Cajun seasoning

1 cup grated cheese like cheddar or gouda or vegan substitute

salt and pepper

Bechamel sauce;

4 tbsp. olive oil

1/3 cup flour

2 cups soy milk

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Method;

Pre heat oven to 200° C / 390° F

Wash all the vegetables, dry them and cut them in half. Cut the core and seeds out of the peppers leaving the stalk on. I actually try to cut the stalk in half too so everyone gets a bit of green.

Remove the flesh from the aubergine leaving about a quarter inch of the sides.

Cut up the flesh.

Put a large frying pan on the heat and add one tablespoon of olive oil. Cook the onion and garlic until beginning to colour. Add the aubergine and celery and add the other tablespoon of oil. Season with the Cajun seasoning and cook for about 15 minutes until the aubergine is soft.

Add the quorn and spelt and cook for 5 minutes.

Add the tomato paste and sweetener. Cook for an other minute.

Add the tablespoon of flour and cook for a minute or two. Add a cup of stock and stir around, it should be getting a little  thick, the idea is to bind the filling a little bit so it holds better in the vegetables. Fill the peppers and aubergine halves and place them in a baking tray that has been covered with parchment paper.

To make the bechamel sauce;

Heat the olive oil in a saucepan over a low heat.

 

Add the flour and whisk into the oil until smooth.

 

Cook  for 2 minutes, whisking constantly, until the mixture bubbles and changes to a lighter colour.

 

Gradually add the milk, stirring constantly to stop lumps forming.
Cook for at least five minutes so the flour is  fully cooked.

 

Season with salt and pepper.
Pour the sauce over the filled vegetables. and cover with aluminum foil, place on a rack in the middle of the oven.  After 30 minutes remove the foil and sprinkle generously with the grated cheddar. Return to the oven for additional 20-30 minutes.
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 If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

 

 

Koh Samui Noodles

Serves 4

Dairy Free Egg Free Gluten Free Raw Vegetarian Cane Sugar FreeVegan (omit honey for vegans)

 

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This is similar to a Pad Thai. When I was in Thailand I had Pad Thai for Breakfast everyday. It was so good, but I can tell you one thing, the Thais aren’t woosies when it comes to using Chili. Woooohoooo, boy was the food hot!

I have turned it down a notch in this recipe but feel free to add as much Chili as you can handle.

When you want something on the table fast this is a pretty good option. I like it alot because you don’t actually have to boil the noodles, like with Spaghetti. Turn on the heat, throw in a few vegetables you have lying around while the noodles soak and you have dinner in no time. How great is that!!!

You can put any kind of Vegetable in here you may have lying around, like Zucchini, Cucumber, Bean Sprouts, Spinach, Mushrooms.  Use whatever you have.

I made this last night and I think it took me about 10 to 15 minutes. If you are not really in the mood to be chopping and cutting you can get one of those Asian vegetable packages and just whip up the sauce. Then you’ll probably have dinner in 5! It just gets better and better.

 

Ingredients;

8 oz. Flat (brown) Rice NoodlesIMG_9419

2 tbsp. Coconut oil

1/3 C. Peanuts

1 Leek, washed thoroughly and cut into 2″ pieces and then into strips

1/2 C. Carrot Sticks

1 Red Bell Pepper, washed and cut into strips

1 Onion, peeled and cut into half rings

2-3 garlic cloves, peeled grated

a thumb sized piece of fresh Ginger, peeled and grated

1 Chili, stem and seeds removed (or not=hotter) and cut into small rings

A large handful Koriander, roughly chopped

a small handful Basil leafs, torn into pieces

 

Sauce Ingredients;

2 tbsp. Soy sauce

1 tbsp. Fish sauce (there are vegan options available or use more soy sauce)

1 tbsp. Sesame Oil

1 tbsp. Coconut Sugar

1 tbsp. Honey (substitute for more sugar for vegans)

juice of 1/2 Lemon

2 tbsp. Dry white wine or water

2 tsp. Sambal Oelek

To serve;

More lemon or lime wedges, Fish sauce & Peanuts

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Method;

Soak the Rice Noodle in boiling hot water for 2 minutes. Follow package instructions.

Remove from hot water and rinse under cold water, set aside.

Mix all the ingredients for the sauce in  bowl and set aside.

In a dry Wok or large frying pan, toast the peanuts for a minute or two until golden. Remove and set aside.

Add 1 tbsp. of the Coconut oil to the pan and add the onion, garlic, chili and ginger. Fry over medium heat a few minutes until golden, turn up the heat and then add the remaining vegetables. Stir frying over high heat.

After a few minutes, when the vegetables are beginning to color add the rice noodles. Fry for about two minutes, now add the sauce. Keep on frying until almost all the sauce has been absorbed by the noodles. Sprinkle over the Basil, Coriander and Peanuts, and toss a few more times. Reserve some of the herbs and peanuts for decorating.

Serve immediatly in bowls, sprinkle over the remaining Basil, Coriander and Peanuts.

Serve with lime wedges and Fish sauce and more Peanuts.

Note: I served it with my marinated grilled Tempeh, but you can add Shrimp or Chicken to the Noodles if you want a more substantial dish.

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Nasi Goreng, my way

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Dairy Free  Vegetarian Cane Sugar Free
Nasi Goreng is a very popular Indonesian dish. Nasi means rice and Goreng means fried.
It can be served as a complete meal or as part of  a “Rijsttafel”  (Rice table).
A Rijsttafel is made up out of many different small dishes with different textures and flavors and is mostly served at special occasions.
In The Netherlands we love Indonesian food and the great thing is that you can make this dish in about half an hour. You can also serve it with  Chicken Saté (Saté Ajam)
To me this is comfort food at its best. My daughter likes to eat the rice with the prawn crackers instead of a spoon, kids…haha.
Nasi is originally a dish made with leftovers. The rice has to be cooked and cooled so it won’t stick and any leftover vegetables, meat, shrimp and ham can be added.

INGREDIENTS:

2 tbsp.  Peanut oil, also known as groundnut oil or Arachis oil

5 oz. chicken breast

1 tsp. Soy sauce

2 garlic cloves, peeled and minced

2 tsp. Sambal Oelek paste, or 1 red chili finely chopped (de-seed if you want).

½ onion, peeled and diced  small

1 small Leek, washed thoroughly and sliced thin

1 small red bell pepper, diced small

1 C. shredded cabbage (optional)

1 small carrot, peeled and roughly grated or tiny dice

4 oz. diced cooked ham

2 – 3 tsp. Boemboe Sate (see recipe  Chicken Sate )

3 tbsp. Ketjap Manis

4 C. cooked long grain rice, cooled

 

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To serve
  • 4 fried eggs
  • 1 sliced scallion
  • Fried shallots, store bought
  • Cucumber slices or sticks
  • Krupuk (prawn crackers)
  • Seroendeng (fried dried coconut and peanuts, spiced)
  • Sate sauce and chicken sate (optional)

 

Method:

First thing to do is to cut the chicken in small dice and marinate in 1 tbsp. of Ketjap Manis and 1 tsp. of Soy sauce while you are preparing the rest of the ingredients.

Now heat 1 tbsp. of the oil in a large skillet or wok over medium high heat and cook garlic and chili until fragrant, remove to a plate.

Add a little more oil to the wok and add the chicken. Cook until brown and cooked through. Remove from skillet and transfer to the plate with the garlic and chili.

Add the onion to the wok. Cook  until translucent. Turn the heat to high.

Add the rest of the vegetables, the ham and the boemboe Sate. Return the chicken, garlic and chili to the wok as well.

Add rice and fry, breaking up the rice then add the sambal and more Ketjap Manis

Transfer rice to a serving platter. Sprinkle with scallions.

Fry the eggs, sunny side up, or to your liking.

Serve the rice with a fried egg on top and add garnishes.

 

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Fideuá

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My favorite dish from Valencia,  FIDEUA, a very popular noodle dish made in a Paella Pan, (Paellera).

It’s made with noodles instead of rice like Paella, and fish and seafood. All cooked in a very good fish stock. It is my absolute favorite and although it actually cooks quicker than Paella it takes a little prep time since you have to make the stock. The better the stock, the better the Fideuá.

 

⏰ Prep time 20 minutes

🍴 Cooking time 20 minutes

🍤 Serves 6

 


 

INGREDIENTS STOCK:🐟

  • 6 large Tomatoes, cut in half and grated until you reach the skin. Discard skin.
  • 3 Garlic cloves, skins left on, crushed
  • 2 Onions, peeled and chopped
  • 2 dried ñora peppers (available online or Spanish supermarket) pronounced njora
  • 1 Monkfish,  head and bones (or other white fish bones)
  • 1 bay leaf
  • 6 – 8 C. water
  • salt to taste

 

For the fideuà

  • 4 tbsp. olive oil
  • 1 whole Monkfish tail, cut into large chunks
  • 12 king Prawns
  • 1 lb. cleaned Mussels (Optional)
  • 2 Onions , peeled and chopped fine
  • 2 Garlic cloves, peeled and grated
  • 2 Squid. Cleaned, spines removed, flesh roughly chopped
  • 2 dried ñora peppers, finely chopped
  • 1 lb. noodles (called Fideos in Spain) Like a Vermicelli. In Spain we use about 1/2 C. per person.
  • 2 tbsp. smoked Paprika
  • a pinch of Saffron
  • Salt and Pepper
  • A few Lemon wedges and Allioli

                                             🐟🐟🐟

Fried Coconut rice with Pineapple, Coriander & Lime

 

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Vegan  Vegetarian Dairy Free Gluten FreeEgg Free Cane Sugar Free

The first time I tried rice with Pineapple was in London. My mom had invited me to go away for the weekend and we ended up going to London. I had never been there before and was fascinated by the amount of restaurants and different cuisines. We went to a very small Thai restaurant that we stumbled upon by accident and they served this dish. It was so good and I was very impressed with everything they served. I bought a Thai cook book straight away and could hardly wait to get home and start cooking from it. We even went to several markets to get all the ingredients, because I knew I wouldn’t be able to buy them in Spain where I was living at the time. I have tweeked the recipe over the years to a quick version.

It is just such a tropical dish, and whenever I make it,  my mind wonders off to a tropical island. It is really quick to make, and it looks as though you have spent hours in the kitchen. This is a great accompaniment to simple grilled fish or chicken.It is best if you cook the rice in the morning and let it cool completely before frying and adding the other ingredients. Or even make it the night before.

It will make any simple meal look spectacular. If you want to go the extra mile. Cut the pineapple in half, hollow it out and use it to serve the rice. I had already peeled mine when I thought of this, but it’s not to late for you. I’m just thinking that this is probably very good with grilled shrimp too. How about using leftovers as a salad the next day?

Ingredients;

2 cups Jasmine rice

1 C. Water

1  12 oz. Can unsweetened coconut milk

1 teaspoon Himalayan salt

1/2 C. fresh Pineapple, cut in to bite size pieces

1/4 C. fresh chopped coriander

1 red chili, deseeded and chopped fine, stalk removed.

1 tbsp. coconut oil

juice of half a lime

Method;

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil.

Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and let it cool.

Put a large frying pan on the heat and add the coconut oil. Add the chopped chili and stir it for about for 30 seconds and add the rice. You don’t want the chili to burn. Stir fry the rice for 5 minutes. Add the Pineapple chunks, and heat through for another 5 minutes. Just before serving add the chopped coriander, reserve some to sprinkle on top. Add the juice of half a lime. Check the seasoning and adjust if necessary. Serve piping hot.

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