Comments on: Moroccan Chicken and Roasted Red Pepper Kohlrabi Pasta

By: Michelle Poore

Michelle Poore — Wed, 17 Feb 2016 02:13:21 +0000

I made this tonight, and my hubby and I both thought that it was fantastic. My spiralizer doesn’t make fettucine cuts, so I used the ribbon-cut setting. I would not have known that I was eating kohlrabi; it tasted like pasta. Thanks for the amazing recipe!

By: Meaghan

Meaghan — Thu, 28 Jan 2016 18:54:00 +0000

In reply to Vanessa. This is fabulous to hear, Vanessa! That's one of things we love about spiralizing - always something new to try.

By: Vanessa

Vanessa — Thu, 28 Jan 2016 18:39:49 +0000

Never had kohlrabi before so this recipe intrigued me. I wanted to try something other than zucchini. Made this last night…it was delicious!! I love the texture of the kohlrabi and will definitely be spiralizing it again. Also, the chicken spice mix was amazing! That is a keeper.

By: Rick Johnson

Rick Johnson — Fri, 03 Apr 2015 13:29:51 +0000

Ali – Made this last night (using turnips instead of kohlrabi) and it was absolutely delicious! My wife and son both went back for seconds and thirds. Served it with a Greek garden salad and, sadly, there weren’t many leftovers for today! Thanks a bunch!

By: Anonymous

Anonymous — Fri, 27 Mar 2015 18:06:24 +0000

In reply to Patricia. Update: I made this, as anticipated, with split bone-in chicken breasts. They were rather large so I doubled the marinade which I applied to the chicken in the morning before I headed out for the day. I also substituted celeriac for the kohlrabi or turnips because I had them on hand. The result was absolutely delicious! In fact, my husband and I only had one of the split chicken breasts the night I served it and we just wrapped the leftover breast in foil and recreated the rest of the dinner with the gently reheated chicken on the next night. It was that good! I used already roasted peppers I had in my freezer from fall garden bounty, and that made prep even easier. I blistered the tomatoes in a pan on the second night to which I added the roadted peppers and it tasted the same as the first night. So, a very flexible, as well as delicious recipe with celeriac.

By: Lorna R.

Lorna R. — Fri, 27 Mar 2015 03:22:26 +0000

In reply to Kate Ransdell. Roll.. HeeHeeHee

By: Lorna R.

Lorna R. — Fri, 27 Mar 2015 03:17:25 +0000

In reply to Kate Ransdell. I apologize this post/reply is a few days late. Busy busy busy. First let me say, thank you to Ali & all those in the community who assisted me with navigating the new site in locating all past recipes. This made my day! I am so glad i found them! (With your help of course). Secondly, i placed 5stars for this recipe so if i mis-clicked and only 4 were ignited that was a mistake. I've yet to find a recipe from Ali i couldn't give a full set of stars. Now about the recipe i spoke of above - Hearty & Healthy Beef Stew over Zuchinni noodles. Most of the 1hr, 40mins is waiting for the stew to simmer & reduce so its not so time consuming. As stated above, i use venison vs beef. Its healthier & we enjoy the taste more. My fiance & i absolutley looove this recipe! I recommend all to try it. It has a slight spicey kick so watch the cayenne if you arent fond of spicy. I add a cinch more but thats just how we role i guess. Well, thank you again all! Enjoy Ali's beef stew! Trust me, its worth it!

By: Kathie

Kathie — Wed, 25 Mar 2015 14:57:04 +0000

Hi Ali,
Just an FYI. The recipe header says Zucchini Pasta, not Kohlrabi or Turnip.

By: KMS

KMS — Tue, 24 Mar 2015 23:24:34 +0000

This looks amazing!
I’m so sorry but my inner grammar policewoman is about to rear her nerdy head: “marinate” is the verb meaning to soak something in a “marinade” (the noun). It looks like they got mixed up here.

By: dgw222

dgw222 — Tue, 24 Mar 2015 16:02:07 +0000

In reply to Ali Maffucci.

OH NO!
🙂
Don

By: Ali Maffucci

Ali Maffucci — Tue, 24 Mar 2015 15:57:53 +0000

In reply to Jackie M. Just leave it out!

By: Ali Maffucci

Ali Maffucci — Tue, 24 Mar 2015 15:57:25 +0000

In reply to Win. Win - I have plenty of those types of recipes! I suggest going to my Recipes page or my Pinterest page and searching easily! Thanks, I will keep a note. I love simple, classic recipes too!

By: Ali Maffucci

Ali Maffucci — Tue, 24 Mar 2015 15:56:34 +0000

In reply to dgw222. I do have a Mac!

By: Patricia

Patricia — Tue, 24 Mar 2015 15:38:52 +0000

Ali –
This will be tomorrow’s dinner. I have bone in breasts on hand, so I will just roast them a little longer and throw the tomatoes in the roasting pan toward the end.
One of the many nice things about many of the veggies that spiralize so well (kohlrabi, turnips, celeriac, beets, butternut squash, daikon) is that they keep for a LONG time in there fridge. I have some squash I stored in my cellar from the tail end of my CSA share last fall and it is still great. That makes spiralizing for me almost like a meal made from pantry items. I typically grab some organic protein during the week, knowing that I have only to decide which veggies to grab and combine with typical pantry items and we are good to go!
Another funny tip I have discovered is that I save the chopped off ends of zucchini, dice it up and microwave for a minute in some chicken stock and add it to my dog’s dinner. He love spiraling, too!

By: Win

Win — Tue, 24 Mar 2015 14:45:18 +0000

Love the new recipe. Sometimes it’s difficult to find ingredients used in your recipes. How about some simple recipes using more standard ingredients such as ground turkey, zucchini, crushed canned tomatoes, etc. I know you have or can come up with simple recipes that are still very tasty and easy to purchase ingredients. Living in northern Utah people seem to have bland tastes. Thanks.

By: Kate Ransdell

Kate Ransdell — Tue, 24 Mar 2015 14:29:30 +0000

In reply to Lorna R..

So, Lorna … now that you have found the recipe … which one is it? I’m anxious to try it! 🙂