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Posts Tagged ‘parmesan cheese’

ZucchiniNoodles_First

As usual, I’m a little late on the bandwagon for this post. The humble zucchini noodles have been around the web-o-sphere for some time now with the very fancy (and expensive) spiralizers. I wasn’t ready to commit to such a large piece of equipment for yet again, one task, until I saw Liz’s easy Zucchini Noodles with Parmesan using a hand-held spiralizer. Now that’s something I can definitely get my head around! So I bought a cheap and cheerful version ($3) thinking if I liked it, I would go ahead and splurge for the OXO version ($15) and take the cheap and cheerful version to the cottage!

HandHeldSpiralizer

Cheap and Cheerful version

We’ve actually been making zucchini noodles using a simple mandoline and the taste was fine but they really didn’t resemble noodles too well. So when I started seeing the curlier noodles made with this incredibly simple hand held version, I was smitten.

Did I love it? HELL YES! I’ve already made zucchini noodles a many, many times since purchasing the spiralizer and have been LOVING it. I loved it so much, I went out and purchased a good quality version as a hostess gift. I’m sure it’s much better quality and will likely last longer.

ZucchiniNoodles

It really is one of the most delicious vegetable dishes EVER! AND low calorie (if you don’t use pesto)

Zucchini Noodles with Walnut Pesto

Serves 2

Ingredients:

  • 2 small straight zucchinis
  • 2 tbsp walnut pesto (recipe below), or pesto of choice
  • 10 walnut halves
  • freshly grated Parmesan Cheese

Directions:

  1. Wash and dry the zucchinis. Microwave whole vegetable on high for 40 seconds each; microwaving warms the zucchini and softens it a bit so the noodles cut smoother.
  2. Spiralize both zucchinis using the small blade, cutting the very long lengths into spaghetti lengths. Microwave the zucchini noodles on high for about one minute to heat.
  3. Toss gently with the pesto and garnish with parmesan cheese and walnut halves.
ZucchiniNoodles2

Wrapping the “noodles” on your fork is just as easy as regular pasta

Walnut Pesto

A Kitchen Inspirations Original Recipe.

Ingredients:

  • 100 g walnut pieces
  • 1 large bunch of fresh basil, washed and stems removed
  • 1/4 cup EVOO, or more if desired
  • 100 g freshly grated Parmesan Cheese

Directions:

  1. Lightly toast the walnut pieces and allow to cool.
  2. In the bowl of a large food processor, add the basil, olive oil and cheese.
  3. Pulse until a desired consistency is achieved.
  4. Freeze pesto in about 1 tbsp ice cube containers and once frozen, remove and put into a zip lock baggy and return to the freezer. Use as required.

Notes:

  • I used to use the larger blade but honestly, the smaller blade results in linguine noodles.
  • You can peel the zucchini but I like the contrast in texture and colour of the dark green peel. I did not test peeled zucchini in the initial microwave so you’ll have to tread lightly — you want to soften the zucchini and not turn it to mush.
  • Use a combination of zucchini and summer squash (yellow zucchini) for more interest.
  • Microwave the “noodles” to heat, you really don’t want to cook them through. It’s noodle texture you want with a slight crunch (al dente)!
  • Pine nuts have been ridiculously expensive over the few years. The $15 bag I used to buy at Costco is now close to $30 at Costco. It comes from China. I have since refused to buy the Chinese product for a variety of reasons (this is the main one) so I am constantly on the lookout for good pesto nut/seed substitutions.
  • If you prefer a more runny pesto, add more olive oil.
  • ALWAYS clearly label nut products in the freezer so you don’t poison someone (unless you want to).

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Shortly after I became manager of the Creative Team at KPMG, the group moved into the brand new Scotia Plaza tower, then renowned for being the tallest building tower in Toronto (First Canadian Place had more floors but Scotia Plaza was taller!) You may have heard of Scotia Plaza in Toronto because it was the tower that was used in several scenes in the famous movie Three Men and a Baby, with Tom Selleck, Steve Guttenberg, Ted Danson. They filmed during the construction phase at Scotia Plaza because Peter Mitchell, played by Tom Selleck was an architect on that project.

Tragedy hit both the filming and construction when two of the construction workers were horrifically killed in the elevator shaft; there was talk of the elevator safety system failing and the elevator ‘fell’ upwards, crushing the men to death. I can’t find documentation of this (before the internet) but I seem to recall that filming and construction were suspended for investigations. We moved into the tower well after completion, in fact, it had been up and running for quite some time, and not without incidence.

Working late in the tower meant enjoying the quiet solitude because the HVAC systems were on a timer and unless you called down and requested to have the AC/Heat left on, it went dead silent around 6:30pm; that meant that you could hear a pin drop, it also meant that you were able to hear the creaking, groaning and moaning attributed to the steel supports within the structure. Or was it? I have to admit that I had several occasions to work late, well past the hustle and bustle and the HVAC timer, but other than my imagination, I felt nothing out of sorts — until that strange morning.

Scotia Plaza has several banks of elevators and I believe they were set up piggy back so that you always had two elevators moving, one servicing the even floors and one for the odd floors in of banks of 10. Fortunately for me, I worked on the 53rd floor so my floor was at the beginning of the bank of 10, so I never had to experience the ‘milk run’. That fine morning, I had popped downstairs to pick up some dip for a gathering and was returning to my office around 10am. It was passed the rush hour but people were starting to emerge for their morning coffee. I was waiting for the elevator with one gentleman. The elevator arrived and we both stepped in. I pushed the 53rd floor and he pushed 55. The doors closed and the elevator began to move. Now these elevators are super fast, it’s just seconds to reach the 50th bank, it’s not at all uncommon to have your ears pop as you ascend. The count-down to your floor doesn’t start until you reach your particular bank, and then it beeps every time a floor is passed. Beep 51, Beep 53, Beep 55 and then nothing WITHOUT stopping! As we approached the top level of our bank, the elevator slowed thank goodness. We tried pressing buttons to stop the elevator to get out, but it had a mind of its own and continued. At 61, it slowed down and almost stopped but then decided to return to ground level, fortunately for us, at normal speed. At ground level the doors opened and we emerged pale-faced and totally freaked out. I stepped out determined not to get into that particular elevator again and took the next one up without incident. The remainder of my tenure at Scotia Plaza was uneventful.

I couldn’t help but think if this little prank was the creation of the two men who died in the very elevator banks in that building; I guess we’ll never know. But I do know that if I had made a home-made dip, I wouldn’t have had to go down to the concourse that morning.

ArtichokeParmesanDip_1085

A slightly tangy but very creamy dip with the perfect balance of salt and lemon juice.

This dip comes from my friend Charlie (Hotly Spiced) way down in Australia; she made it as part of three vegan dips for her daughter’s 19th birthday (which is ridiculous, as she barely looks 19 herself!). I was at my brother’s cottage in Muskoka when I read this delicious recipe and knew I had to try it. Of course, all the ingredients were available because of the Hollywood connection, unlike our cottage stores which are run by deer and chipmunks!

I only made a few alterations but I suggest you take a look at Charlie’s lovely blog, she always has a story that will make you laugh! Please excuse the photo, it was a quick decision but such a delicious recipe I had to post. Perhaps in the near future I will update the hideous shot!

Artichoke and Parmesan Dip

Serves: 8-10

Ingredients:

  • 500 g jar of marinated artichokes, drained
  • 1 generous tbsp salted capers, rinsed
  • rind of 1 lemon, plus juice of 1/2 lemon
  • 1/2 cup grated Parmesan cheese, plus 1 tbsp for garnish
  • 1/4 cup extra virgin olive oil

Directions:

  1. Add everything BUT 1 tbsp Parmesan Cheese and a pinch on lemon rind into a small blender and blend until smooth.
  2. Garnish with 1 tbsp Parmesan and lemon rind.
  3. Serve with rice crackers (to make it gluten free).

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