The first night that we arrived to Santorini, it was pretty late. Our flight had been delayed and we had been traveling for more than 18 hours, but we were determined to eat something Greek. So, we dropped our bags off at the hotel and walked 5 minutes to a local spot called Anoti Restaurant. We ordered a bunch of different things, wanting to discover something special. Lucky for us, Santorini is the home of the tomatokeftedes, fried tomato balls. Holy moly was it savory. The richness of the Greek olive oil paired with the refreshing tang of mint creates an unforgettable appetizer experience. Talk about starting the trip on the right foot!
Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!
Once I got my hands on the recipe, I knew exactly how I wanted to Inspiralize it! The flavors of the zucchini really come out when paired with minimal ingredients, and the creaminess of the runny yolks give the noodles a saucey consistency. I really like spice, so I decided to throw in some red pepper flakes and…. sriracha! Let’s talk about sriracha for a minute… it’s a hot sauce from Thailand, mainly used with seafood or as a condiment for fried noodles. Bon Appetit actually published a marinara sauce recipe using it! My boyfriend’s business partner uses it like ketchup. It’s pretty life-changing….. I suggest you go buy it and make this recipe tonight!
It’s another Meatless Monday and what vegetable better to hold its own than the brussel sprout? For me, it was love at first sight. I will never truly understand why people dread these little guys. They’re so mysterious – are they a baby cabbage? Are they miniature heads of lettuce? They always keep me guessin’.
At least in the culinary scene here in NYC/NJ, they’ve become quite trendy. In the past two years or so, I’ve seen many more restaurants feature roasted brussel sprouts as side options or specials on their menus. Most recently, I’ve seen a lot of shaved brussel sprout salads or “hashes” flavored with chopped crunchy bacon.
Time to channel our inner vegans and vegetarians and talk meatless! Yesterday, I was honored to be part of Hoboken Girl‘s first “Hoboken Girl Social.” I’ll do a separate post with pictures on that, but in a nutshell – it was an event designed to bring a bunch of cool girls living in Hoboken together for a night of wine, hors d’oeuvres, giveaways and a makeup tutorial by Dina’s Cosmetics and cooking demo by yours truly! During my demo, I gave away samples (in cute little clamshaw boxes that I DIYd with sticker ingredient labels) of a pesto zucchini pasta salad. I’m a crafty lady, let me tell you.
For me, Chinese cuisine is right up there with Italian and Mexican! I don’t even want to know how they make those amazing sauces they slather on their noodles and meats. I’ve never had the opportunity to visit China, but I’d love to go – not only for the food (they eat everything!), but for the architecture, the history, and the culture. In the meantime, I’ll have to settle for Travel & Leisure magazine and the Inspiralized kitchen.
My favorite Chinese dish has to be lo-mein. Besides pizza, this is the only food that tastes better cold. After a brutal week, there’s nothing much more enjoyable than plopping down on the couch, ordering lo-mein and leaving leftovers in the fridge for lunch the next day. I promise my life is more exciting than that depiction, but – yum!
Unfortunately, I tend to limit my noodle intake for the sake of my waistline. It’s easy to polish off a large container! Thankfully, I’ve got a solution: Inspiralize! Yes, that’s right – although I haven’t featured one on here yet, the spiralizer is perfect for making noodle dishes. Just make sure you always peel your vegetables before spiralizing them to create that soft and slimy noodle texture. With this recipe, I’ve used yellow squash instead of zucchini, I like the texture and color better – it reminds me more of the real deal.
DISCLAIMER: The posts for the next two days aren’t going to have the BEST photography – but starting Wednesday, it’ll be a whole new ballgame, so stay tuned!
Talk about a low calorie version of a high calorie favorite! Maybe it’s just me, but peanut noodles are absolutely wonderful. Peanut butter is savory and sweet at the same time and has such a yummy texture and goes well with anything – bread, fruit, chocolate and now, cucumber noodles! Although cucumbers don’t offer as much nutritionally as zucchinis, they are still great for you and the perfect consistency for replacing noodles. The peanut butter gives a creaminess to the sauce, but if you REALLY want to cut the cals, leave the peanut butter out – you’ll get a watery sauce, but it’s still super delicious! Best part…. no cooking involved!