Today is a very special, much-anticipated day here in our newly renovated house and Deb’s Pots Studio in the woods! Brian is home!!!
Our son, Brian graduated from college (GWU) in May, packed a backpack and took off for Europe. He has had a summer full of adventure in 17 cities, culminating in hiking the Camino de Santiago with our beloved friend, Sam.
If you’ve been following the blog and/or you know me, you know that Brian is a serious food lover with a very sophisticated palate (Seriously, if you didn’t click on that link, do it; it’s a howl. It’s ok, I’ll wait). He tends to stay healthy by eating low carb, though rumor has it that he allowed himself plenty of leeway while traveling. So….what to feed him for his first meal home? Yes, we did message about it! He chose ribs. And with them, the veggie that I most associate with Brian…prepared in a completely new way.
So…as we speak, my slightly jet-lagged, but very cheerful son is eating zucchini noodles for breakfast. His comments: “These are awesome. The texture is amazing. And the peanut sauce is epic!”
I have the amazing team at Cook’s Illustrated to thank for this idea. These brilliant folks suggested a fabulous way to make wide zucchini “noodles” (they call them “ribbons”). We’ve been enjoying the skinny ones made with a julienne peeler. These are done with a regular peeler. As soon as I saw the new ATK recipe, I knew I had to give them an Asian spin.
Epic Thai Peanut Zucchini Noodles
These are great served warm, room temperature, or cold.
Make them paleo: substitute your favorite nut butter, and nut for the peanut butter and peanuts. Almonds or cashews are both wonderful here!
Save the cores for another use. I ground them up in the food processor the next day and made a wonderful zucchini bread. Bob ate it with peanut butter. Perfect, right? I’ll give you the recipe if you leave me a comment here on the blog.
4-6 small zucchini and/or yellow squash
1 large or 2 small scallions
1 tbs. peanut (or coconut or other nut) oil
1 tsp. grated fresh ginger (or use minced candied ginger)
3 tbs. peanut butter
1 tbs. soy sauce (gf if that’s a concern)
1 tsp. sriracha or Mongolian Fire Oil
1 tbs. rice wine vinegar
1 tbs. honey or agave
1 tbs. asian sesame oil
warm water, as needed, for thinning
Fresh basil and/or mint, peanuts, scallions, extra sriracha or fire oil, soy sauce, lime
For the zucchini: Wash and dry the squash. Using a vegetable peeler, shave 3 or 4 wide strips down the length of the zucchini, forming wide noodles. Rotate the squash a quarter turn and repeat. Work your way around until you have a square and continue shaving ‘til you get to the seeds. Now, you have a big pile of “noodles.”
Cut the scallions so that you separate the white from the green parts. Cut the white lengthwise into strips, so that you have scallion “noodles.” Cut the green crosswise on the bias for garnish.
Heat up a large skillet or pot and add the oil. When it starts to shimmer, add the scallion white noodles. Toss them in the oil, then add the zucchini. Sprinkle with a bit of salt. Keep everything moving and saute’ until just wilted, then move quickly to a bowl.
Sauce and Assembly: Whisk together all the sauce ingredients, adding a little warm water as needed to make a nice, thick sauce. Taste and adjust flavors as needed. It should taste bright, sweet, spicy and a bit salty. Dress the noodles with enough sauce to coat. Use any extra as garnish.
A bit of website/blog news and business
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Ohhh…and…I’m going to do a giveaway soon! What do you think? Tiny teabowl? Prep bowl?