Nine times out of ten, the recipes I’m going to post on the blog are scheduled out two weeks in advance. This helps me focus on other “projects” and also, it keeps me from scrambling at the last minute, trying to figure out what to make.
Of course, there’s no shortage of ideas, it’s just about writing out the actual recipes.
When I cook each day, it’s usually around 11am. I’ll try to make two recipes in a day, which brings me to about 3pm, when it’s all said and done (prepping, cooking, photographing, cleaning.)
Now that we’re approaching winter and Daylight Savings, my window of hours is shortening. They shorten because of the way the sunlight hits my building and therefore, my photography space (which is just the futon to my couch, my camera and a white piece of foam board.)
Quickly, 11am – 3pm will becoming 11am-2pm. And don’t even get me started about a rainy or gloomy day – if it’s dark outside from the ominous clouds, then it’s nearly impossible for me to take nice pictures – they always come out looking as gloomy as the clouds.
So, to get back to my point about planning out recipes in advance (I swear today’s post has a point!) – it was about 1pm on Friday and I knew I had to make a recipe for today, because I was going to be busy all weekend.
However, the post I had scheduled for was going to take at least an hour and a half – it wasn’t a hard recipe to make, but it required me going downstairs to the store to pick up a few last minute items and some pre-cleaning for cooking.
I knew I couldn’t stick to the “plan,” so I grabbed the parsnip and opened up my pantry, finding a solo can of tuna. Knowing the deliciously nutty flavor of parsnip, I knew it would pair well with the rich flavor of seafood.
But, I wasn’t just going to cook parsnips and tuna – too boring. I went to the fridge and found lemon and eggs (my fridge tends to look very bare on a Friday, since I do my grocery shopping on Sundays.)
Not even sure if it would all work together, I spiralized the parsnip, sauteed them in a skillet, added in some seasonings, the tuna and lemon juice and topped it all off with a fried egg. I made enough for two (hence the recipe being for two) and dug my fork in, tasted it and then immediately rushed over to my “photography space” to take pictures.
The runny egg is divine with the almost vanilla-like flavor of the cooked parsnip – it creates a sauce for the tuna and the noodles and brings everything together.
So, that’s the story of how I came up with this dish – my point is, it’s something you can pull together very quickly, when you’re in a bind!
What are you favorite recipes for a quick go-to spiralized meal?
Nutritional Information & Recipe
Parsnip Noodles with Tuna and Fried Egg
- 1 tablespoon extra virgin olive oil
- 2 large parsnips peeled, Blade C, noodles trimmed
- salt and pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 can wild albacore tuna in water drained
- ½ lime
- 2 large eggs
- 1 tablespoon minced parsley
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the parsnip noodles and season with salt, pepper, red pepper flakes and garlic powder. Cover and cook for 5-7 minutes or until al dente, uncovering occasionally to toss the noodles.
- Once noodles are cooked, add in the tuna, squeeze the juice out of the lime, and toss until tuna is heated through. Divide into bowls and set aside, covering bowls with tin foil to keep heated.
- Wipe down the skillet, coat with cooking spray and crack in the eggs. Cook until egg whites are opaque and then top over the parsnip noodles. Garnish with parsley and freshly cracked pepper.