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Old 09-02-2009, 03:37 PM   #1471
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Try spaghetti squash instead of spaghetti

Yum yum.
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Old 09-02-2009, 04:35 PM   #1472
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I had a LOT of Zucchini and one night I made Zucchini Noodles to go with my Pot roast and gravy. I peeled the Squash and with the peeler I just kept going and presto.....Noodles. Put them in boiling Water for a couple of min till al dente. Served with the Gravy and Hubby was loving it, told me " that's a keeper Hon ".
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Old 09-02-2009, 04:54 PM   #1473
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I have one of those julienne peelers that peels thing into very narrow, well...julienne-sized, strips. It makes great faux noodles. (Just zap a pile of them briefly in the microwave.) I got it from Pampered Chef, but I've also seen one made by Oxo in kitchen shops.
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Old 09-02-2009, 07:58 PM   #1474
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Quote:
Originally Posted by NurseMonkee View Post
Try spaghetti squash instead of spaghetti

Yum yum.
I really don't like the spaghetti squash at all. The tofu spaghetti was pretty good.
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Old 09-02-2009, 08:00 PM   #1475
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Quote:
Originally Posted by pickles1010 View Post
I had a LOT of Zucchini and one night I made Zucchini Noodles to go with my Pot roast and gravy. I peeled the Squash and with the peeler I just kept going and presto.....Noodles. Put them in boiling Water for a couple of min till al dente. Served with the Gravy and Hubby was loving it, told me " that's a keeper Hon ".
Neat idea. I love zucchini. As a matter of fact, I did the "zucchini fries" tonight. They were so good, but a lot of trouble. Turning zucchini into noodles might be easier.
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Old 09-02-2009, 09:14 PM   #1476
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Jessica, that gadget sounds cool, have to check it out on P.Chef or QVC lol.
Robin ( that is our youngest Daughter's name ) I wish I could suppy you with Zucchini, have only one neighbor and those and scallop squash. My yellow crookneck petered out. Entering some in the Fair next week along with Basil and Parseley.
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Old 09-02-2009, 10:47 PM   #1477
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I tried to make zucchini "noodles" but they came out nothing like noodles... what are your secrets????
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Old 09-03-2009, 02:48 AM   #1478
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I tried to make zucchini "noodles" but they came out nothing like noodles... what are your secrets????
I just saute mine in a little Olive oil/bacon grease/butter until they're "al dente" - in other words, they become limp quickly, so I don't cook them more than a minute or two, just enough to get them hot actually. Any leftovers reheat quickly in the microwave - again, just until they're hot, not in order to cook them more.

Also, I only make them from the zucchini skins, not the whole zucchini. The skins seem to hold up better to the sauteeing than the flesh of the zucchini.

As far as taste - no, they don't taste like noodles, but IMO, they have a nice flavor that goes very nicely with various sauces.

I use the rest of the zucchini to make the Zucchini cobbler (betcha can't tell it's not apple) filling. (I don't bother with the cobbler part - I just like the filling with a little cinnamon nuts and cream on top)
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Old 09-03-2009, 12:57 PM   #1479
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Maryposa, I have put them in my Steamer for just a couple of minutes and they are perfect. If you have hot Gravy or ? they will be perfect. I use all of the Zucchini exept the middle with all the seeds.
Madame De Leon , how do you make the mock apple pie, can I get the recipe please ?
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Old 09-03-2009, 01:07 PM   #1480
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Quote:
Originally Posted by pickles1010 View Post
Maryposa, I have put them in my Steamer for just a couple of minutes and they are perfect. If you have hot Gravy or ? they will be perfect. I use all of the Zucchini exept the middle with all the seeds.
Madame De Leon , how do you make the mock apple pie, can I get the recipe please ?

Seconds the request for Mock Apple PIe



TIA
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Old 09-03-2009, 01:45 PM   #1481
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And PICTURES!! We need more pictures!!!!
(we're running out of porn here!)
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Old 09-03-2009, 08:23 PM   #1482
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Quote:
Originally Posted by pickles1010 View Post
Maryposa, I have put them in my Steamer for just a couple of minutes and they are perfect. If you have hot Gravy or ? they will be perfect. I use all of the Zucchini exept the middle with all the seeds.
Madame De Leon , how do you make the mock apple pie, can I get the recipe please ?
How do you cut them up? I don't have the patience to make spaghetti sized strips with a knife... so I tried making them with a peeler and ya... nothing like spaghetti.
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Old 09-03-2009, 08:24 PM   #1483
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And PICTURES!! We need more pictures!!!!
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I took a pic of my flax/cheese crackers and fancy tuna salad at lunch today... will try to remember to upload later.
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Old 09-03-2009, 08:26 PM   #1484
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I just peel it all into long strands.

Of course it wont be like real pasta, but its a good sub.

I love it with alfredo sauce. The key is not to over cook it or over power it with too much sauce. It softens up way too quick.

I just slightly cook it with some garlic, olive oil, herbs. Then in the end I'll add the sauce and protein.

Sometimes I'll just add parm instead of alfredo.

My fav is with shrimp. Yummy
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Old 09-03-2009, 08:28 PM   #1485
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I just peel it all into long strands.

Of course it wont be like real pasta, but its a good sub.

I love it with alfredo sauce. The key is not to over cook it or over power it with too much sauce. It softens up way too quick.

I just slightly cook it with some garlic, olive oil, herbs. Then in the end I'll add the sauce and protein.

Sometimes I'll just add parm instead of alfredo.

My fav is with shrimp. Yummy
Oh I love zucchini and don't expect it to taste like pasta... just have similar texture. I will try cooking it for less time. Also will not cooking the seeds with it make it less watery???
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Old 09-03-2009, 08:54 PM   #1486
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I dont know, never tried it.
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Old 09-04-2009, 03:24 AM   #1487
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I grilled some sirloin steak the other night , sliced it and had it with grilled asparagus and pepper.



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Old 09-04-2009, 03:28 AM   #1488
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I made calzones for the boys and a beautiful salad Nicoise for myself. This salad is very famous in the south of France (Nice). It has boiled egg, tuna (canned i use), tomato, red onion, green beans, lettuce, olive.





And the Calzones.....

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Old 09-04-2009, 05:03 AM   #1489
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yummy thats all i can say...how do you cook spagetti squash?
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Old 09-04-2009, 06:01 AM   #1490
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Originally Posted by pickles1010 View Post
Maryposa, I have put them in my Steamer for just a couple of minutes and they are perfect. If you have hot Gravy or ? they will be perfect. I use all of the Zucchini exept the middle with all the seeds.
Madame De Leon , how do you make the mock apple pie, can I get the recipe please ?
This is from another LC forum:

Quote:
Zucchini Cobbler (Betcha can't tell it's not apple!)

INGREDIENTS:

* 1-2/3 cups zucchini - peeled, seeded, and chopped
* 2 tablespoons and 2 teaspoons fresh lemon juice
* 1/4 cup equivalent of sweetener
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1-1/3 cups carbquik
* 1/2 cup equivalent of sweetener
* 1/2 cup butter, chilled
* 1/4 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375°F. Coat a 9x13 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium heat, stirring occasionally, for about 10 minutes, or until tender. Stir in 1/4 cup equivalent sweetener, cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine carbquik and 1/2 cup equilavent sweetener. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
I stop after the nutmeg in the ingredients list, and stop after #2 in the directions. From there, I just chill the cooked zucchini mixture, and spoon a little into a single serving bowl, sprinkle on a little chopped cinnamon nuts, and add a splash of heavy cream.

Hmm... I just noticed that I don't chop the zucchini when I make it - I just cut the zucchini in half lengthwise, then cut the halves in slices, which look a good bit like slices of apple. I'm also lazy and don't clean out the seeds when I do this, because I'm the only one in the family who eats this, I don't mind the decidedly non-apple texture when I'm eating them, and hate to waste them.

I guess you can use any sweetener you prefer - I usually use stevia.


Quote:
Originally Posted by Maryposa View Post
How do you cut them up? I don't have the patience to make spaghetti sized strips with a knife... so I tried making them with a peeler and ya... nothing like spaghetti.
If you want to get close to spaghetti sized strips of zucchini, look for a julienne peeler to use. The strips will be approximately 1/8" wide. Yeah, they'll be square instead of round, and not nearly as long as spaghetti, but if heated until just barely limp, they're somewhat like spaghetti texture.

Quote:
Originally Posted by Maryposa View Post
Oh I love zucchini and don't expect it to taste like pasta... just have similar texture. I will try cooking it for less time. Also will not cooking the seeds with it make it less watery???
You definitely don't want to use the seeds for this. I've tried it just using a peeler on the skins, and also peeling all the way down to the seeds (not using the seeds), and IMO, it has a much better texture using just the skins.

ETA: if you saute them in some olive oil/bacon grease/butter rather than boiling them, some of excess moisture in the zucchini cooks off, rather than absorbing even more moisture from boiling in water. Of course I'm doing this using the skins that have just a little bit of the flesh attached to it, as opposed to using just the flesh, which I would imagine makes getting the excess moisture out of them a lot more difficult, since the flesh has a LOT of moisture in it.

Quote:
Originally Posted by jrenee View Post
yummy thats all i can say...how do you cook spagetti squash?
Spaghetti squash can be cooked in the oven or in the microwave.

I'm not sure of the directions for baking other than to cut the squash in half, seed it and put it cut side down in a baking pan, since I always cook them in the microwave. Hopefully someone else will chime in with details on the baking temperature and time.

In the microwave, it's necessary to pierce the skin so it doesn't explode. I make DEEP knife cuts all over the squash. Then you simply nuke on high for 7 minutes on one side, turn over and nuke another 6 minutes. The squash should be slightly soft at this point; if not, give it another minute or two.

Then you cut the squash in half. After you scoop out the seeds, you can use a fork to pull out the strands of spaghetti squash. Any leftovers will keep for a few days in the fridge, or you can freeze it for longer storage.

I always think that the spaghetti squash has a more spaghetti-like texture than the zucchini noodles, but that the zucchini has a much better flavor, because to me, the spaghetti squash tastes sweet, since it's a winter squash. Not everyone is as sensitive to sweet flavors as I am though.

Last edited by Madam De Leon; 09-04-2009 at 06:07 AM..
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Old 09-04-2009, 06:22 AM   #1491
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I made calzones for the boys and a beautiful salad Nicoise for myself. This salad is very famous in the south of France (Nice). It has boiled egg, tuna (canned i use), tomato, red onion, green beans, lettuce, olive.





And the Calzones.....

Now THAT'S what I'm talking about Leila!!
That looks AWESOME! *drooling*
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Old 09-04-2009, 06:28 AM   #1492
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yummy thats all i can say...how do you cook spagetti squash?


Here's what I do:
Cut the squash in 1/2 lengthwise. Scoop out the seeds. Place face down in baking dish. Bake at 350 til you can poke a fork through the skin. (I like mine still a little crunchy) Then take a fork and shred the squash into strands.
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Old 09-04-2009, 10:47 AM   #1493
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oh no i totally am cooking face up right now im going to go turn over
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Old 09-04-2009, 03:29 PM   #1494
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Steak with sour cream and onion sauce, sided with roasted green veggies.

Very satisfying. I'm especially happy because my picky 5-year-old tried it and loved it.
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Old 09-04-2009, 05:49 PM   #1495
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Thought I'd join in ....



Steak with sour cream and onion sauce, sided with roasted green veggies.

Very satisfying. I'm especially happy because my picky 5-year-old tried it and loved it.
Okay, I'm ready to jump through the screen! Yummy! Do you mind sharing your sour cream and onion sauce method?
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Old 09-04-2009, 06:34 PM   #1496
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Okay, I'm ready to jump through the screen! Yummy! Do you mind sharing your sour cream and onion sauce method?
Not at all!

I get a deep frying pan (or good solid deep pan with a large bottom) very hot with a little olive oil. I use salt, pepper and garlic powder seasoning on the steaks and brown them.

I take them out when they are seared and put aside. The bottom of the pan should have those yummy brown bits. I add thinly sliced onions and stir them around, letting them take in the color and wait until they are translucent, around five minutes. I then add beef stock - around two cups, I guess - and bring to a boil. I re-add the steaks and reduce to a simmer. Let reduce for about 10 minutes. Plate the steaks, turn off the heat and add the sour cream. I like to temper it by putting the sour cream in a bowl and adding some hot broth, stirring up really good before putting it in the hot pot, but if you have a good whisking arm, you can add it straight to the pot if you whisk it in well, to make sure the sauce doesn't break.

Add the steaks back in for a minute to absorb the cream, then plate. Not hard at all really.

I should add these are 1/2 inch thick steaks. Cube steaks are wonderful cuts for this dish and very cheap.
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Last edited by dbkate; 09-04-2009 at 06:38 PM..
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Old 09-04-2009, 06:48 PM   #1497
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Madam De Leon, thanks for the tips! I will look for that took @ bed bath and beyond this weekend.
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Old 09-05-2009, 10:48 AM   #1498
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My zucchini doesn't get watery and I slice up the whole zucchini w/seeds and all. Are you using a lot of salt? Or cooking it too much in advance? I cook it right before it will go on the plate.
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Old 09-05-2009, 01:27 PM   #1499
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Nurse Monkey, my "raw" friend told me about a thing called a spiral veggie cutter... raw foodies use it for guess what?? PASTA-like dishes. The strands come out much longer because it cuts the zuc in a spiral. My "raw" friend is experimenting, not all raw yet and she blanched her spiral cut zuc and said it came out like pasta! Now I want a spiral cutter!!!!

I can't post the link (site sells stuff) but if you google World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer you will see what I mean.
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Old 09-05-2009, 01:31 PM   #1500
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I didn't make this, but it is induction-friendly (if you don't overeat it)
vegan pasta with pesto (zuc cut with spiral cutter)
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