Miso Mushroom Zucchini “Ramen” Noodles

Miso Mushroom Zucchini Ramen Noodles

Ramen. With a nutritional value near that of cardboard yet a taste so addictive and comforting, ramen is a guilty pleasure for most. I still remember one of the first dates I went on with Lu to Momofuku in NYC. I’ve mentioned it before on the blog: the Ginger Scallion Noodle Bowl. I loved it so much that I’ve made a few similar renditions on Inspiralized.

But today isn’t another version of that noodle bowl. Today, I have a special treat for you, featuring Pacific Foods‘s Mushroom Broth! Since you all loved my chicken pho recipe using their Pho Soup Starter, I figured I’d bring you yet another delicious dish using one of their broths.

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Pesto Bacon Zucchini Spaghetti Frittata with Mushrooms and Kale

Pesto Bacon Zucchini Spaghetti Frittata with Mushroom and Kale

Yes, this is real. You’re looking at a monstrous, healthy frittata.

What’s inside? Simple ingredients: zucchini noodles, bacon, mushrooms, kale and 6 eggs. That’s it… oh, and a smidge of garlic powder and some pepper to taste.

No, it’s not Christmas morning. Sure does feel like it though, right?

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Garlic Zucchini Noodles with Leeks, Mushrooms and Light Gravy

Garlic Zucchini Noodles with Leeks, Mushroom and Light Gravy

Weirdly enough, I don’t eat my turkey with gravy. I like it dry. In fact, I like all my meats well done and dry, mainly because, I don’t like feeling so close to an animal’s heart beat and blood flow. I blame it on being previously vegan. Despite my affinity towards overcooked meats, I love pouring creamy gravy all over my vegetables. Having said that, I thought it was only appropriate to end my week of Inspiralized Thanksgiving side dishes with a gravy recipe.

Oh, and, you didn’t think we were going to go the whole week without zucchini noodles, did you? Ha! I’d never. I’m saving the best for last! 

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Roasted Asparagus & Mushroom Butternut Squash Noodles with a Poached Egg

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I’ve completed another item on my “50 Things I Need To Cook Before I Turn 30” list. Okay, I don’t have an actual written list perse, but I do have a mental one. High up on that list was “poach an egg.” I don’t know why it’s taken me 26 years to poach an egg, but it has. 

To showcase my new skill, I’ve made a healthy bowl of butternut squash noodles, topped with roasted asparagus and mushrooms. The best part about eggs on top of pasta is that they become like a natural carbonara – all you need is a fork to pop the egg and the yolk runny-ness becomes a creamy and tasty sauce.

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Warm Bacon Dressed Zucchini Noodles with Mushrooms, Kale and a Fried Egg

zucchini noodles with bacon, fried egg, kale and mushrooms

Don’t let the title deceive you: this blog entry is all about my new salt and pepper shakers and not about a fried egg sitting atop a lovely bowl of zucchini noodles drizzled in a warm bacon dressing and dusted lightly with Parmesan cheese. If you’re looking for a post about some inspirational moment which resulted in a spiralized masterpiece, you won’t find it here. Today, I’m showing off my owl friends… Bob and Diane.

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Mushroom, Pancetta & Lentil Zucchini Pasta with Toasted Almonds

Mushroom, Lentil and Pancetta Zucchini Pasta with Toasted Almonds

Now that I’m back on the meat, I’ve been meaning to make a dish with pancetta, bacon’s Italian cousin. Since pancetta doesn’t have that smokiness that bacon does, it won’t overpower the other flavors in your dish yet adds the succulent and distinct essence of pork. Sign me up

Originally, this recipe was just going to be lentils and mushrooms, sauteed with olive oil and shallots. Once I made that rendition, I wasn’t wowed – and I want to be wowed every time. Rummaging through my fridge, I found pancetta tucked behind a tub of hummus – I bought it a couple days prior and forgot! 

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