Zucchini Noodle Pad Thai

for the zucchini noodle pad thai:
2 medium zucchini
2 Tablespoons olive oil (30ml) , divided
1/2 pound peeled and de-veined shrimp (225g) or what ever protein you prefer
3 cloves garlic, minced or crushed
1/2 red bell pepper, seeded and sliced thin
3 green onions, sliced
1 large egg
2 cups bean sprouts (480ml), about
1/3 cup roasted peanuts (80ml)
1/4 cup chopped cilantro (optional)
Few lime wedges for serving (optional)

for the sauce:
2 Tablespoons rice vinegar or distilled white vinegar (30ml)
2 Tablespoons fish sauce (30ml), or to taste
3 Tablespoons ketchup (45ml)
1 teaspoon packed brown sugar (5ml)
1/2 teaspoon cayenne pepper or 1 small red chili , sliced
1 teaspoon chili garlic sauce , or to taste

Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.

Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.

Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.

Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.

Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the bean sprouts.

Serve the warm zucchini pad thai noodles with roasted peanuts, cilantro, and lime wedges.

Thai Roasted Cauliflower

About 1/3 – 1/2 large head cauliflower (see note)
1/4 cup cilantro, chopped
2 T olive oil, plus extra for drizzling
juice and zest of 1 lime
1 tsp fish sauce (vegan alteration: wheat-free tamari)
2 tsp sugar
1 jalapeño, finely chopped (seeded for milder tastes)
1/4 cup dry-roasted, unsalted peanuts crushed or finely chopped
extra cilantro, lime and jalapeño, for serving

Preheat oven to 425F. Carefully trim the outer leaves off your cauliflower leaving the stem intact. Slice the cauliflower into about 3/4″ slabs all the way through the stem. Reserve any loose florets (probably half a head, or so) for another use — or just roast them alongside the steaks. They won’t look as cool, but whatever.

Liberally drizzle cauli with olive oil and roast on a baking sheet in a single layer for 30 minutes, until deep golden brown with crisp spots in places. Let cool slightly.

Meanwhile, stir together cilantro, 2 T olive oil, lime juice, fish sauce or tamari, sugar and jalapeño in a small bowl.

Top cauli steaks with cilantro mixture, crushed peanuts and lime zest and extra cilantro, lime juice and jalapeños to taste. Enjoy!

Zucchini Noodles with Chicken and Peanut Sauce

2 cooked chicken breasts either boiled or pan-fried
4-6 medium-sized zucchini and summer squash
2 large carrots
1/4 cup chopped cilantro
1 tbsp sesame seed

Peanut Sauce:
1/2 cup peanut butter
1 tbsp soy sauce
3 tbsp rice vinegar
2 tsp sesame oil
1/2 tsp minced garlic or more
1/2-1 tsp granulated sugar depending on taste
1/4 cup water add 1-2 more tablespoons depending on texture

First, prepare your chicken breasts by either shredding the chicken (if you prefer to boil it) or by dicing it (if you prefer to pan-fry it). Set the chicken aside.

Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons of water to reach desired consistency.

Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini.

Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.

Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with diced or shredded chicken, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).

Thai Chicken Zucchini Noodles with Peanut Sauce

Thai Chicken Zucchini Noodles:

2 tablespoons of grape seed oil
1 lb. of chicken tenders, diced
1 tablespoons of grape seed oil
2 zucchini, inspiralized
1 large carrot, inspiralized
1 red pepper, julienned
1/3 cup of bean sprouts
1/4 cup of fresh cilantro, diced
1/4 cup of green onions, diced
sesame seeds (for garnish)

Spicy Peanut Sauce:

1 garlic clove, minced
4 tablespoons of peanut butter
juice of 1 lime
3 tablespoons of coconut aminos (or tamari sauce)
2 tablespoons of fresh cilantro, diced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes

In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.

Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.

In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.

To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.

Serve and garnish with sesame seeds.

Notes

If you use tamari sauce, use 2 tablespoons instead of 3.

Pad Thai Salad

To make enough for two generous portions, you’ll need:

1 Cucumber
2 Large carrots
2 Spring onions
1 Handful of fresh coriander
1 Handful of fresh mint
1 Handful of peanuts (roughly chopped/smashed)
A couple of handfuls of shredded chicken/beef/duck/prawn/tofu/boiled eggs/whatever you fancy!

Dressing:

Juice of 1 lime
3 tbsp Sesame oil
3 tbsp Soy sauce
1 tbsp Fish sauce
1 tbsp chilli flakes
1 tsbp honey
1 Clove of garlic

Start by turning your carrots and cucumber into noodles/ribbons. Pop them into a large bowl.

Use a pair of scissors to snip the spring onions over the top.

Add your protein.

Snip over your coriander.

And your mint.

Now make your dressing. Peel your garlic, add the rest of the ingredients. Shake and pour over.

Lightly crush nuts and sprinkle over.

Note: It’s easily converted into a packed lunch, too. Just try and take the dressing separately, and pour it over when it’s Thai-m to feast.

Quick Paneer Korma

A drizzle of a neutral Oil
8 oz. of Paneer (cut into bite size cubes)
1 medium Yellow Onion (diced)
1/2 a Red Bell Pepper (seeded and diced)
1/2 of a Green Bell Pepper (seeded and diced)
1 cup of Coconut Milk (unsweetened)
1 – 12 oz. jar of Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce
Salt to taste
Fresh Cilantro for topping, steamed Rice, or Naan Bread

In a large skillet, on a low to medium heat, drizzle with oil. Add in paneer and cook for a few minutes until golden on two sides and then carefully remove from skillet onto a plate.

In same skillet, add in onions and bell peppers. Sauté for 10 minutes or until onions become slightly translucent.

Then add paneer back in to skillet along with coconut milk and Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce. Stir and simmer for an additional 10 minutes or so. Taste and add salt if needed.

Serve with your choice of accompaniments and enjoy.

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams
3/4 cup chickpea flour
3/4 cup water
sea salt and ground black pepper, to taste
1/2 cup Guntur Sannam Hot Sauce
1 1/2 tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish

Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.

In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.

Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.

While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.

Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.

Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.

Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.

NOTES

– For a quick dipping sauce, stir together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.

– You can substitute white rice flour for the chickpea flour in this recipe.

– You can season the chickpea flour mixture with whatever spices you enjoy.

Fried and Peppered Beef

2 1/2 pounds of a tender and flavorful cut of beef (cut into 1-11/2inch pieces)
1 tsp of black pepper
1 tsp of white pepper
1/2 inch of grated ginger(grated)
2 garlic cloves(grated)
1/2 tbsp of thyme
1-2 maggi cubes. Any bouillon works.
salt to taste
1/2 – 1 tbsp of vegetable or peanut oil
oil for deep frying

Wash and pat meat dry. Cut into 1½ inches. Season with the ingredients and marinate for 1-24hours(I did mine for 48hours). This marinating process helps the meat not only to be well seasoned, but to be tender.

In a deep fryer heat some vegetable oil to 350degrees and fry beef until golden brown. Do not over crowd fryer.

serve the beef like that with some chili pepper or toss in some atadindin…It is best served with atadindin as the peppered sauce permeates the meat for a whole lot of flavor
Notes:

In a situation where you cannot find a tender cut of beef, you may use any cut of beef you want. Follow the marinating process and boil for a few minutes to soften afterwards; then drain and fry…

Ata Din Din (Nigerian Pepper Sauce)

2 large red bell pepper
40 red Thai hot peppers or Ata wewe(you may reduce how much you want or add more if you like the heat)
I habanero pepper or Ata-rodo(optional)
1 large purple onion
2onga cubes. Any bouillon works
salt to taste
2 cups and ¼ of vegetable or sunflower oil

Wash all the peppers and onions. In a chopper or blender, roughly blend or chop all the ingredients except the Onga cubes, oil and salt.

Drain the blended mix through a fine mesh sieve.

In a heavy bottomed pot, heat the oil. Pour in the pepper mix and fry for a few minutes; then add the Onga cubes and salt to taste. Slightly cover and fry the mix on low heat for about an hour; making sure to stir ocassionally. Once the sauce is done, the sauce will look darker and the oil will float to the top.

Drain off any excess oil before serving with any side or store in the fridge or freezer with the oil floating on the top. The oil serves as a preservative for the sauce.