The first recipe I have for you today is Zoodles with Citrus-Red Pepper Sauce. Zoodles are zucchini noodles, which you make using a mandolin slicer! I had been seeing them all over Instagram, so I figured I had to try them out myself. Don't expect zoodles to taste anything like pasta, because they don't, but they're incredibly light and tasty. I highly recommend them, and I think this recipe is such a great palette refresher. In the picture below, I served it alongside homemade chicken strips (yes, I dip my chicken strips in honey.... don't judge!) and mashed yams.
Zoodles with Citrus-Red Pepper Sauce
Serves 6 - 8
Ingredients
3 medium-sized zucchinis
2 roma tomatoes, diced
1 cup sugar snap peas, ends cut off
3 loosely packed cups pre-washed baby spinach
2 tbsp extra-virgin olive oil
Salt and pepper, to taste
For sauce:
1 red bell pepper, cut into large pieces
2 3-inch zucchini pieces
½ cup pine nuts
The juice of a small lemon
The zest of half of an orange
Salt and pepper, to taste
Preparation
1. Combine all of the ingredients for the sauce in a food processor or blender until a smooth and fairly thin consistency is reached. If the red pepper isn't pureeing well, add a few tablespoons of water. Adjust seasonings and set aside.
2. Cut the ends off of your zucchini. Use the thinnest setting on a mandolin slicer to make your zoodles*. Make sure you use the hand guard. You make need to cut the zucchini into smaller pieces in order to help the hand guard situate well on the vegetable. Slice forward and backward with a lot of force to create the zoodles. Once you are done, remove the blades and pull apart the zoodles that are stuck together.
3. Heat the olive oil in a large non-stick skillet on medium-high heat. Add your zoodles and season them with salt and pepper. Cook for three to five minutes, or until the zoodles are slightly soft, yet firm (like al dente pasta). Remove from heat and transfer to a large serving bowl.
4. Add the spinach, snap peas, diced tomatoes and sauce to the zoodles. Mix well and serve.
*If you are new to cooking or have never used a mandolin before, please ask a parent or older sibling to help you. Mandolin blades are VERY SHARP and the last thing I want is for anyone to get hurt! For tips and tricks on using a mandolin, click this link: http://www.mandolines.com/articles/mandoline-slicing-tips.php
The second recipe is for Cilantro-Lime Spring Rolls. This is another light side dish that I could eat all day. Seriously, I'm kicking myself for only making enough for three people! I think this dish would be great for a family gathering or a party. It could make your Thanksgiving dinner much more interesting and diverse!
Cilantro-Lime Spring Rolls
Makes 9 spring rolls
Ingredients
½ of a large English cucumber, peeled and cut into 3-inch matchsticks
1 large avocado, thinly sliced
1 small bell pepper (red or orange), cut into 3-inch matchsticks
1 cup cilantro leaves, stems revmoed
9 rice paper wrappers
The juice of one lime
1 tbsp rice vinegar
¼ tsp cayenne pepper (you may add more or less depending on your tolerance for spice)
Salt and pepper, to taste
Preparation
1. Combine the cucumber, avocado, and bell pepper in a medium-sized bowl with the lime juice, rice vinegar, cayenne pepper, salt and pepper. Mix well.
2. Fill a large bowl with luke-warm water. Soak a rice paper wrapper in the water for 15 - 20 seconds and set it down on a damp dishtowel. Put a bit of filling on the left-hand side of the wrapper, leaving a couple inches to its left. About two to three slices of each vegetable is the perfect amount. Lay some cilantro leaves on top of the vegetables. Pull left end of the wrapper over the filling and begin rolling tightly. After rolling the spring roll up horizontally, pull the ends down and press tightly to keep it secure. Repeat this process with the rest of the rice paper and filling.
3. Plate the spring rolls. Drizzle the remaining lime juice and rice vinegar sauce from the vegetable bowl over the rolls. Serve and enjoy!
Thanks so much for reading these recipes! I know you'll enjoy them. Please try them out, and share your recipes with me by posting a picture with #teenscancooktoo! If you have any questions about using a mandolin or anything else, leave a comment. Also, make sure you follow this blog and follow Teens Can Cook, Too at all of the social media handles below!
Twitter: https://twitter.com/teenscancooktoo
Stay healthy!
- Madeline
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