Hi, friends. So. Big News. I’m finally on the zucchini noodles bandwagon! Hooray! I know, I know. They’ve been “a thing” for a long time. I’ve just never tried ’em. Today was the day. I made Coconut Turmeric Zucchini Noodles and I’m officially in love.
Why Zucchini Noodles, Why Now?
I don’t have one of those fancy spiralizer gadgets that turn literally anything and everything into noodles. That blog, the Kitchn, even spent a full week’s worth of articles dedicated to telling me why I needed a spiralizer (and for about 2.5 seconds I did seriously contemplate purchasing the spiralizer attachment for my Kitchenaid – but DANG it’s expensive). The decision was tough in the end, however, I concluded it wasn’t a necessity. What I DO have at home is a mandoline. The best kitchen tools are the ones you already have, right?? In all honesty, you can make these zucchini noodles with a sharp knife and a bit of patience if you want to, that’s really all you need. So try them, they’re delightfully worth it.
Coconut Cream = Instant Sauce Base
I’ve been making a lot of coconut milk from scratch lately. I didn’t want to rely on the packaged stuff anymore (because -> unnecessary chemicals and excess packaging). Making coconut milk from scratch, from simple shredded unsweetened coconut, yields literally the most amazing coconut milk I’ve ever tasted. So amazing that I’ve stopped using dairy milk because I am finally satisfied with a plant-based milk. (I’ve tried almost all of ’em, and most didn’t quite make the cut, either for taste/texture or purely economical reasons).
Remind me to write a post devoted entirely to my love for homemade coconut milk and about how to make it, okay? Cool, thanks!
Long story short, when you make your own coconut milk, the creamy top separates from the milky bottom.
Sure, you can just discard it. Actually, no, you shouldn’t EVER discard it. Save it for so many things.
Here’s an idea. How about Creamy Coconut Turmeric Sauce? Best part about this sauce? It comes together in about 2 minutes flat. I guess I kinda buried the lead there… Well, I for one, like a quick sauce like that. Um, also, not to mention, the coconut cream gives the sauce a distinctly buttery taste. And it’s got those healthy coconut fats, so you can even feel really good about the whole darn thing. Healthy fats guys. Plus you’ve also got the extra health benefits of turmeric in there, too. Win-win! Enjoy, you’re welcome.
Yes, that’s a ginger grater in the shape of a blowfish up there ^ and yes, I am using it to pre-measure all zee spices. So, what’s the problem?
My Favorite Way to Cook (and Eat!) All the Eggplant
I’ve always had a love-hate relationship with eggplant (okay, mostly love) because I was never quite sure about the best way to prep/cook it. There are many different methods. To peel or not to peel? To salt or not to salt? To rinse after salting or no rinse? Well friends, if you’ve ever found yourself in this quandary, I want you to know that I’m here for you.
- “No” to peel.
- “Yes” to salt.
- “No” to rinse.
- “DOUBLE YES” TO GRILL.
- And no oil necessary!
So freaking easy I can’t even understand it.
- Simply preheat your outdoor grill so it’s smokin’ hot.
- While the grill is preheating, slice the eggplant into 3/4″ thick slices and salt each side. Set aside to drain in a colander. (Salt removes the moisture in the eggplant so it’s less bitter and less sponge-like.)
- Once your grill is superhot, lay the eggplant slices down on the grates, close the top and wait a good 5-6 minutes.
- Open grill, flip (when they’re ready, they won’t stick, so wait until they’re good and ready), close grill and cook for about 5 more minutes.
- Remove your beautifully grill-marked-charred eggplant and enjoy.
This dish came together super fast for us tonight because we were using leftover grilled eggplant from another dish. Nothing wrong with repurposing ingredients, right?
What’s your favorite way to prepare zucchini noodles?