It could be the direct result of where I’m employed, but it seems like there’s a lot of talk about turning vegetables into noodles. Our cooking section at Half Price Books has a few books specifically focused on spiralizing: hand-making noodles from veg. As a person who has flirted with the Paleo diet and whose gut responds well to little or no grain, the idea intrigues me. However, Nayt & I have had serious momentum into minimalism, so accumulating another kitchen gadget to experiment with was not my ideal. Enter my friend Karyn!
Friends let friends play with their cool toys. And it turns out, when you’re a grown-up, those toys might be weird kitchen gadgets. 🙂
So, last night, I played around with turning zucchini into noodles. Olive oil, garlic, roasted onions, dried parsley, salt & pepper, and Herb de Provence* coated my freshly spiralized zucchini. It was tasty and satisfying. I was surprised at how the texture was so similar to noodles. I will say this, don’t try to trick your veg-reluctant spouse or kids by substituting zucchini for pasta. It is obviously veg when you bite into it, both in flavor and texture. BUT very tasty, and a totally ingenious way to mindfully increase your vegetable intake.
Now that I’ve played with it, I don’t know if I’d ever use it enough to justify owning one. Still was super fun! Thanks for sharing your toys, Karyn!
*I’ve never cooked with Herb de Provence before. A 9yr old sealed jar of it was staring at me from the spice rack. Have you cooked with this dried herb? It smells really delicious, but I don’t think I used enough (granted, it’s pretty old). I had a hard time identifying it amidst the garlic and olive oil flavors. If you’ve cooked with it, what dishes have you used it in?