May 8th, 2016
June 21st, 2016
We did not need another kitchen gadget. But the concept was too good to ignore. To be able to make thin ribbons from zucchini, sweet potatoes, potatoes or any myriad of vegetables appealed to me. The Spiralizer was on sale at William Sonoma. I am glad that I spent the $29.00 for it. We have used it many times already. Spiralized zucchinis are called zoodles.
While on Facebook one day, this recipe for a salad with spiralized zucchini and other raw vegetables popped up. It was one of those streaming videos with all of the instructions delineated. I made it. We loved it. I just made it again. It is easy and uses all of my favorite raw vegies. The only ingredient that I cooked was the corn. I bought two ears of corn and blanched them briefly. But the other ingredients are raw. It has a light mustardy vinaigrette dressing that gives just the right amount of flavor.
The cottage has some new lights. Originally, we had some inexpensive Lowe’s pendant lights hanging over the sink area. I have been wanting to replace them with more industrial wire cage pendants with Edison light bulbs. While shopping at a furniture store in Black Mountain, I found these. I love them. Convincing David was another matter.David is all about energy efficient bulbs. I am not sure that these Edison light bulbs are that bad. After all, they are only 40 watts each. His other argument against the lights was that he loved our old fixtures. Some husbands don’t notice or care about design elements. He is not one of them. Sometimes I love that, other times . . . not so much.
I prevailed because it was Mother’s Day and I promised to turn the lights on only when necessary. Mother’s Day holds much power.
I hope that you will love this salad as much as we have. It is something that makes you feel good about what you are eating, but is so good that you would eat it even if it wasn’t good for you. One night we had it with salmon . . . one night with ribs. Either way you can feel righteous.
ZOODLE MIXED SALAD
3 Tablespoons Olive Oil
Juice of 1 lime
3 Tablespoons white vinegar
1 Tablespoon Honey
1 to 2 Tablespoons grainy mustard
Salt and Pepper to taste
2 Zucchinis spiralized or shredded
3/4 cup red cabbage sliced thinly
2 ears of corn, blanched and cut from cobs
1 cup of broccoli florets cut small
15 grape tomatoes cut in half
1/4 cup fresh basil, chopped
In a large bowl mix the olive oil, lime, vinegar, honey, mustard and salt and pepper until emulsified. Add the remaining ingredients and toss until coated with dressing. Refrigerate for at least 1/2 hour for flavors to meld. Serve. Leftovers will keep in fridge for a few days.
If you are looking for a flavorful picnic chicken, this is the one for you. Because of the long marination in spices, garlic and ginger, it is delicious even at room temperature. I would happily put this chicken in a container and carry it to a picnic spot overlooking a mountain view or a babbling stream. In my perfect picnic spot I would serve it with the following.
Israeli Couscous and Arugula Salad. It is bright. It is piquant and it is light. You can find the recipe here.
One of my new favorite salads is this Zoodle vegie salad. It is perfect for a picnic. Here is the recipe.
All picnics require bread. This wonderful cheese and chive bread from Dorie Greenspan is perfect. It is one of my favorites.
My Chocolate Pecan Shortbread Bars are fast and easy. You can make them even better with good quality chocolate. I even make and freeze these to have on hand for impromptu get togethers. Recipe here.
Add some fruit, cheese and wine for a perfect picnic.
The fiery jalapeno and ginger spiked marinade assures that this chicken will have lots of flavor when it is served cold or at room temperature. Although the recipe calls for roasting in the oven, it would also be great on the grill. Try it for your next picnic or cookout.
- ½ cup plain yogurt
- ¼ cup fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
- 1 small onion, peeled and cut into chunks
- 1 jalapeño, stemmed, and seeded if desired
- 1 inch-long piece gingerroot, peeled and sliced into coins
- 2 garlic cloves, peeled
- 4 pounds skinless chicken drumsticks and thighs, rinsed and patted dry
- Vegetable oil, for brushing
- Lime wedges, for garnish
- For marinade, combine all ingredients except for chicken, oil and lime wedges in a food processor and purée until smooth.
- With a sharp knife, make several incisions on each chicken piece to help marinade penetrate meat. Transfer chicken to a large glass or ceramic baking dish and pour in marinade, turning chicken pieces to coat. Cover dish with plastic wrap and transfer to refrigerator for at least 4 hours or overnight.
- Preheat oven to 450 degrees. Remove chicken pieces from marinade. Transfer chicken to a roasting pan and drizzle with vegetable oil. Roast, basting occasionally, until juices run clear and meat is just cooked through, about 25 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 1 hour before serving. Serve with lime wedges.