Coodles? What the?
Wow! This is my first Tuesday post in AGES and my first one linking up with Jessica and Jill for #DishTheFit in a LONG time. I have seriously missed it, ladies! The Fit Dish link up is so fun, so yes, I’m glad to participate once again!
Today’s topic for #DishTheFit is “share your favorite healthy recipe” and mine is something that has become a new fave. About a month ago, I finally started using an official spiralizer and retired my Veggetti for good (sorry, l’il guy, but you needed to move over for the big kids to cook!) I am not exagerating in any way when I say this, I COULD USE THE SPIRALIZER EVERY DAY FOR EVERY MEAL. I don’t know why I had to get all “capsy” about that, but it’s a serious statement? Yeah, that’s it. Having a spiralizer is a great way to add lots of veggies into your diet and with wonderful blogs like Inspiralized by Ali Maffucci you can get new recipe ideas all the time! Speaking of new recipe ideas, ahem, let me get on with mine.
The magic of “coodles”.
I love carrots and always have. Sometimes carrots get a bad rap, but they shouldn’t, because they are loaded with nutrients that are fantastic for us.
So, now that’s been squared away, I can say not only is the carrot a healthy veggie, but it also makes one of the best types of veggie noodles out there. Whether you cook them in a pan, boil them like pasta, or roast them in the oven, carrot noodles is a wondrous food! However, one DOWNSIDE to carrot noodling (new verb, can you dig it?) is, it is really tough finding a wide enough carrot to do full spaghetti style noodles with. Don’t let that discourage you though, because what I discovered through trial and error is that carrot noodles make the most awesome macaroni style of noodles.
To make the macaroni style noodle you’ll not find a more perfect veggie to do the job than the carrot. Using your “B” blade, you will get perfectly shaped noodles on your first try. As I mentioned above, you can pan cook, boil, or roast your noodles; it’s really up to you how you want to cook them. I opt for pan cooking with carrot noodles because it takes about 5-7 minutes and they have a nice toasty taste to them and retain the perfect amount of heat for mixing in your toppings.
— Erin C. Thompson (@beetsperminute) March 24, 2015
Coodles and Dilly “Mac” and Goat Cheese
This recipe is SUPER simple and tasty. All you need is a few carrots, goat cheese, and fresh (or freeze-dried) dill. Seriously, that’s ALL you need. When I’ve made this dish in the past, I’ve purchased a goat cheese with the herbs already in it, but you could certainly buy plain goat cheese and mix in your dill (or whatever herb you fancy)! I have always loved pickled carrots, so the idea of combining carrots, cheese, and dill was a no-brainer!
- 3-4 whole carrots
- 2 T. herb goat cheese (or plain goat cheese with herbs you mix in)
- 1 T. Fresh (or freeze-dried) dill
- Salt & Pepper to taste
- Peel, chop the ends off, and cut your carrots widthwise (or in thirds if they are long)
- Using your "B" blade, spiralize your carrot into macaroni sized shapes
- Mix 1 tablespoon of fresh (or dried) dill to the carrots
- Cook until the carrot is slightly "al dente" 5-7 minutes in a pan (3-4 minutes boiled or 12-15 minutes roasted at 400 F)
- Place cooked carrots in a bowl and immediately add your goat cheese and mix thoroughly
- Add salt & pepper to taste
This recipe takes less than 10 minutes to make and is a great side idea for upcoming summer weather in place of a heavier macaroni and cheese or pasta salad. You can also add other types of herbs or additional veggies to bulk it up!
Thanks to Jessica and Jill for coming up with the topic this week for favorite healthy recipes! I can’t wait to see what everybody else has to share!