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Plantain Noodles with Avocado, Corn, and Chipotle Greek Yogurt

Plantain Noodles with Avocado, Corn, and Chipotle Greek Yogurt

Ingredients

  • 1 tablespoon coconut oil
  • 2 medium-ripe plantains, peeled
  • 1 ear of corn, shucked
  • 1 avocado
  • 2 eggs

For the chipotle yogurt:

  • 1/4 cup nonfat plain Greek yogurt
  • 1 chipotle pepper in adobo sauce + 1/2 teaspoon sauce
  • 1 tablespoon freshly squeezed lime juice
  • Salt and pepper, to taste

Directions

  1. Heat a large skillet over medium heat and add in the coconut oil. Once oil heats, add in the plantain noodles and season with salt and pepper. Cover and let cool, tossing occasionally for 10-15 minutes or until noodles turn a deep golden yellow. If the noodles begin to burn, uncover and toss frequently.
  2. While noodles cook, place an ear of corn in a medium saucepan, cover with water and bring to a boil. Once boiling, let cook for another 2-3 minutes or until easily pierced with a fork and then drain into a colander. Shave the corn off with a knife and set aside.
  3. Also while noodles cook, peel and cube the avocado and set aside.
  4. Also while noodles cook, place all of the ingredients for the chipotle yogurt into a food processor and pulse until creamy (or finely dice the chipotle pepper and then whisk in a bowl with all ingredients.) Set aside.
  5. Once noodles are cooked, place the noodles in a bowl with the avocado and corn. Place the same skillet back over medium heat and crack in the eggs. Cook sunny side up or over easy, to your preference.
  6. Divide the noodle mixture and top each with an egg and a dollop of the chipotle yogurt.

Note

  • Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Ginger-Crab Fried Daikon Rice

Ginger-Crab Fried Daikon Rice

Ingredients

  • 1 tablespoon coconut oil
  • 1 garlic clove, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1/4 teaspoon red pepper flakes (or more if you like more spice)
  • 2 medium daikon radishes, peeled, spiralized, riced and drained
  • 2 large eggs, beaten
  • 1 tablespoon soy sauce
  • 2 - 3 tablespoons fish sauce
  • 1 cup jumbo lump crabmeat
  • 1/4 cup roughly chopped cashews
  • 2 scallions, green parts only, diced
  • 1/4 cup fresh cilantro
  • Hot sauce or chile oil, for garnish

Directions

  1. Heat the coconut oil in a large skillet over medium heat. When the oil has melted, add the garlic, ginger, and red pepper flakes and cook for 1 minute or until fragrant. Stir in the daikon rice and cook for 2 minutes or until softened.
  2. Push the rice to the edges of the pan, creating a cavity in the center. Add the eggs to the center and stir continuously to scramble until cooked. Stir the rice back in, combining all the ingredients. Stir in the soy sauce and fish sauce. Fold in the crab and cook for 2 minutes to heat through.
  3. Remove the pot from the heat and stir in the cashews, scallions, and cilantro. Garnish with the hot sauce or chile oil, if desired.

Note

  • Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Nutrition Information

Per serving: 147 kcal cal., 9 g fat) (1025 mg sodium, 2 g fiber, 3 g sugar, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Turnip Risotto with Crispy Pancetta and Chives

Turnip Risotto with Crispy Pancetta and Chives

Ingredients

  • 1 cup diced pancetta
  • 2 garlic cloves, minced
  • 2 tablespoons minced shallot
  • 1/2 teaspoon red pepper flakes
  • 2 large turnips, peeled, spiralized, then riced in food processor
  • Salt and pepper
  • 1 cup low-sodium vegetable broth
  • 1/4 cup finely chopped fresh chives
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook the pancetta in a large skillet over medium heat for 7 minutes or until browned, flipping. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered fat in the pan and discard the remainder.
  2. Add the garlic, shallot, and red pepper flakes to the skillet with the pancetta fat and cook for 30 seconds or until fragrant. Add the turnip rice, season with salt and black pepper, and cook for 2 minutes or until the rice is beginning to soften. Add the broth and cook for 5 minutes more or until the rice is al dente.
  3. Fold in the half the pancetta, half the chives, and the cheese. Remove the skillet from the heat and stir continuously to melt the cheese completely.
  4. Divide the risotto among four bowls and top with the remaining pancetta and chives.

Note

  • Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Tom Saab Goong with Spiralized Zucchini

Tom Saab Goong with Spiralized Zucchini

Ingredients

  • 1 1/2 cups water
  • 1 small piece of galangal (if you can't find, sub in ginger)
  • 1 lemongrass stalk, tough end trimmed off and other end smashed
  • 3 - 4 Kaffir lime leaves, ripped (if you can't find, omit -- there's unfortunately no good substitute)
  • 1 grilled shallot, sliced thinly (if you can't grill the shallot, just heat it up in a pan or the oven until charred)
  • 1/2 small zucchini, spiralized, noodles trimmed
  • 4 medium shrimp, peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon fish sauce
  • small Thai red chilis, sliced into 1/4" thick rounds (or thinner for more spice)
  • 2 - 3 leaves Thai parsley (if you can't find this, sub in cilantro or flat-leaf parsley)
  • 1/4- 1/2 lime, juiced

Directions

  1. Place a medium pot over medium-high heat and add the water. Once water starts to simmer, add in the galangal, lemongrass, Kaffir lime leaves and shallot. Bring the soup to a boil.
  2. Once soup is boiling, add the zucchini noodles, shrimp, chili powder, salt, fish sauce, and mix together. Let shrimp cook for 3 minutes or until opaque and c-shaped. Then, add in the chilis and parsley. Stir well and add the lime juice. Remove the galangal and lemongrass before eating. Serve hot.

Note

  • Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Creamy Spinach and Artichoke Sweet Potato Pasta

Creamy Spinach and Artichoke Sweet Potato Pasta

Ingredients

  • 1 medium head cauliflower, chopped into florets
  • 1/2 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1/2 cup low-sodium vegetable broth
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, peeled, spiralized, noodles trimmed
  • 1 (13.75-ounce) can halved artichoke hearts, drained and patted dry
  • 1 garlic clove, sliced
  • 4 cups spinach
  • 1 teaspoon red pepper flakes

Directions

  1. Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until easily pierced with a fork, about 10 minutes. Drain and transfer to a food processor. Add the garlic powder, nutritional yeast, broth, and oregano. Season with salt and black pepper and pulse until creamy. Taste and adjust the seasoning to your preference.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the sweet potato noodles and season with salt and black pepper. Cook for about 7 minutes or until al dente. Remove from the pan and set aside.
  3. Immediately add the artichokes to the skillet and season with salt and black pepper. Cook for 3 minutes or until warmed through. Add the garlic and spinach and cook for 3 minutes or until fragrant and just wilted. Return the sweet potato noodles to the skillet and pour over the cauliflower sauce. Toss to combine thoroughly.
  4. Divide among four plates and garnish with the red pepper flakes.

Note

  • Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Nutrition Information

Per serving: 246 kcal cal., 13 g fat) (756 mg sodium, 10 g fiber, 8 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet