Cucumber Noodles

Cucumber Noodles

AWESOME!

Try them in this amazing recipe I found!

Cucumber Noodles and Spicy Sesame Soy Dressing

Cucumber-Carrot-Noodles

Ingredients
  • 3 medium to large cucumbers
  • 2 large carrot, peeled
For the dressing:
  • 1 clove of garlic
  • Juice from half a lime
  • ½ tbsp mirin
  • ½ C soy sauce
  • 1 tbsp sesame oil
  • 1 tsp fresh grated ginger
  • 1 – 2 tsp sriracha
  • 1 tsp honey
  • Cilantro for garnish
  • Red pepper flakes for garnish
Instructions
  1. Using a julienne peeler, slice the cucumbers. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the noodles in a bowl.
  2. Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won’t need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.
  3. Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes.

This Gal Cooks

 

Polenta and Vegetables with Roasted Red Pepper Sauce

polenta-vegetables-fore296

Polenta and Vegetables With Roasted Red Pepper Sauce

This filling meatless meal satisfies nearly a quarter of your daily fiber needs.

INGREDIENTS

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
1 cup cherry tomatoes

Sauce
1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

PREPARATION

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

the skinny

280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein
www.self.com