A lot of noise is being made about the movie A Wrinkle in Time, Oprah is in it, so I thought I would order it from the library. Seems like it might be a while before I get it. But, as I have three library books, a proof and a Kindle loan, I don't need anything else just now. I investigated buying it but for some reason the Kindle version is more expensive than the paperback!!
Saturday night, having been sick the last two, I was almost too nervous to eat or drink anything. The likelihood of lightening striking a third time on a Saturday is pretty low, but just the same.... By the time you read this I will know one way or the other. Well, I a pleased to report nothing happened and I was fine all night long. Phew. No, I haven't been to the doctor - I just haven't had time.
Having talked about Zoodles or spiralized zucchini noodles, I came across this recipe and thought it sounded good.
Spiralized Zucchini Noodles With Spicy Peanut Sauce
Precut produce helps this staff favorite come together in a flash. Spiralized zucchini and summer squash are in the prepared produce section of many supermarkets; you can also spiralize your own or make ribbons with a vegetable peeler. Squash takes the place of noodles in these bowls, so you'll need a hefty amount for each serving. The zucchini noodles don't require cooking—they'll add freshness
1/4 cup cornstarch
1 (12-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1-in. cubes
1 1/2 Tbs canola oil
1/4 cup fresh lime juice
3 Tbs creamy peanut butter
3 Tbs lower-sodium soy sauce
1 Tbs unsalted ketchup
1 Tbs Sriracha chili sauce
1 Tbs water
2 tsp light brown sugar
1 tsp grated peeled fresh ginger
2 (16-oz.) pkg. spiralized zucchini or yellow squash and zucchini (about 4 cups total)
3 cups fresh mung bean sprouts (about 5 oz.)
1 cup matchstick-cut carrots
1/2 cup chopped fresh cilantro, divided
1/4 cup unsalted peanuts, finely chopped and divided
1/4 cup chopped fresh mint
4 scallions, cut into 1-in. pieces
4 lime wedges
1. Place cornstarch in a shallow dish. Add tofu; toss to coat, shaking off excess. Heat oil in a large nonstick skillet over medium. Add tofu to pan; cook 8 to 10 minutes or until tofu is brown and crisp, stirring occasionally.
2. Combine lime juice and next 7 ingredients (through ginger) in a bowl, stirring with a whisk. Combine spiralized squash, sprouts, carrots, 1/4 cup cilantro, 2 tablespoons peanuts, and mint in a large bowl. Add tofu and peanut butter mixture to bowl; toss. Sprinkle with remaining 1/4 cup cilantro, remaining 2 tablespoons peanuts, and scallions. Serve with lime wedges.
Source: Cooking Light
Have a great day