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Moonpie

Zoodles, cooked or raw??

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Moonpie

We just sliced up a yellow squash. I have some jar artichoke pesto I want to toss them in for dinner. Do you cook your zoodles? And, if so, how? I was thinking about blanching them for a very short time. When we had them before I was doing a stirfry, so they just got added into the wok.

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Kit

I'm not fond of raw zoodles. I would personally quickly stir fry them for a couple minutes. Blanching and streaming will just make them soggy.

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dowling gram

I second stirfry more to dry them out than anything. Zucchini has a lot of moisture and blanching will just add more moisture. Using them raw will make your dish soggy. Stirfry is the way to go

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Kit

If personally use a little butter, olive oil, or oil that would complement the pesto

I would guess that would be olive oil.

 

It sounds like it should be good. Send me some? :)

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Moonpie

Thanks ladies, of course I will send you some, Kit, if you can hobble to the table lol I also have some Italian sausage to have with it.

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adiantum

Hijacking your thread Moon...

about to make celery soup.

I usually discard the leaves but  wondering why not add them this time or would they make the soup bitter.

 

I just had 5 bunches delivered.. I cant resist a bargain and  they were only $1 ea.

I thought I'd cook them all up today. Some as celery soup.

Some as vegetable soup

& some as vegetable stock I'll freeze for a later day

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adiantum

It seems leaves are OK to add.. I just found 2 recipes that suggest leaving the leaves .

This one was interesting .. it has a can of coconut milk. Ive never used cocnut milkin soups.

 

......'


'' 2 Knorr chicken stock/bouillion cubes made up with 1.5 pints water
1 large pack of celery, chopped finely. All of it, including the leaves.
2 fat cloves garlic, chopped
4 spring onions/scallion, also chopped
1 small can coconut milk or you could use heavy cream I think.
Ghee, butter or olive oil'"

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meyery2k

Coconut milk is great in soups.  I use it often.  Nice flavor and thickens the soup a little too.  Really makes a nice pairing with curry powder.

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Moonpie

I always use the celery leaves, I think they have great flavor. If some of the outside ribs are looking too dirty or tattered, I may toss them, but never the leaves. I also love coconut milk & curry. I also use the entire green  onion. All the white & all the green.

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Kit

I like the celery leaves as well. I've also read the inner leaves can be a good sub for cilantro for those of us who think it tastes like liquid lemon Joy dish soap. Actually the first time I tried it I didn't say anything because I thought the host hadn't properly rinsed the dishes.

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Kit

Hey Moon pie, how did the zoodles turn out with the pesto? I was thinking of trying something similar myself a few months ago and then never did.

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adiantum

Dont we make wonderful guests when you didnt speak up about the soapy taste of that meal.

 

I first realised a friend had the beginnings of dementia when she served 'orange jellied rice' for dessert.

I said nothing when I had a mouth full of uncooked rice.

I like the celery leaves as well. I've also read the inner leaves can be a good sub for cilantro for those of us who think it tastes like liquid lemon Joy dish soap. Actually the first time I tried it I didn't say anything because I thought the host hadn't properly rinsed the dishes.

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Moonpie

Kit, it was FAB!! I will make it again, soon, as I only  used half the jar of sauce. According to the nutrition label, the entire jar had 14 carbs, but I will get 4 servings out of it ( 2 meals 2 people) so that is Ok, for me. I was also thinking of making a side dish of artichokes feta & spinach, just stir fry them all, I like the tang of feta.

 

I love cilantro!!

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