Monday, August 19, 2013
Zucchini Noodles with Creamy Chipotle Sauce
I've used the spiralizer so many times this week, my kids will probably be confused next time I serve them a plate of something that isn't in curly noodles. ha. Had you ever even heard of a spiralizer before? Think julienne'd vegetables in a split minute or curly fries as quick as can be.
For what it's worth, the spiralizer is ridiculously easy to use and I love mine. (I bought this one after reading a ton of reviews. I'm not an affiliate of anyone, so definitely look around for a deal. I think I paid around $30 for mine.) If yet another kitchen gadget is not your thing, a julienne peeler also works great, the "noodles" just won't be curly.
Because I can't stop making it, this recipe is a variation of the fantastic cauliflower sauce. I spiced it up with chipotles and pepper and my whole family (even the non-spice lovers) devoured it in no time. We tossed this sauce with the zucchini and also poured it over chicken. I hid a small bit of the sauce in the fridge for tomorrow and I don't plan to share it! I'm going to drizzle it over some roasted oven fries.
Just a note: Don't expect your vegetables to suddenly taste like a plate of pasta. You are still eating vegetables after all. That isn't what the spiralizer is about. I have a well known love of both kitchen gadgets and vegetables. Discovering a new way to serve and eat vegetables has had me grinning all week.
Creamy Chipotle Cauliflower Sauce
Yield: 4 cups
1 large head of cauliflower, about 5 cups small florets
2 tablespoons butter
6 large cloves garlic, minced
1 chipotle pepper in adobo sauce
1 teaspoon kosher salt, adjust to taste as needed
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne pepper
1/4 cup milk
Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain. Saute the garlic with the butter in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.
Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 1 cup of the cooking liquid from the cauliflower, along with the cooked garlic and butter from the skillet, the chipotle pepper, the salt and the peppers. Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes. Add the milk and pulse to combine. You can adjust the milk according to how liquid you want the sauce to be. 1/4 cup was perfect for me. If you won't be serving this immediately, let cool and transfer to an airtight container and refrigerate until needed. Serve hot. Enjoy!
FREEZER MEAL: Portion the cooled sauce into freezer safe containers or ziploc freezer bags. Thaw completely in the refrigerator before reheating in a skillet over low heat on the stove-top, stirring frequently.
Yield: 4 servings
2 medium zucchini
Wash the zucchini and trim the ends. Julienne the zucchini, avoiding the seeds in the center. If you have a spiralizer, go to town with it and you'll wind up with a lovely pile of curly zucchini noodles. When ready to serve, toss the raw noodles with the hot cream sauce. Enjoy!
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ONE YEAR AGO TODAY: Chipotle Lime Rice
TWO YEARS AGO TODAY: Tuscan Chicken with Rosemary and Lemon