Tuesday, July 02, 2013
I've made a few more things with zpaghetti from my spiral slicer. No real recipes, but here's more or less what I did. They all turned out fine. Of course, I haven't had real spaghetti in close to 10 years, so what do I know?
1. Chicken Noodle Soup. Except I used turkey broth and zpaghetti. Just heated up some turkey broth I made from a turkey carcass, added some chopped onion, and cooked it for a few minutes. Then added a bunch of raw zpaghetti and some leftover chicken and cooked it for about 5 or 10 minutes. I cut halfway through the zucchini before making the zpaghetti so I had short strands instead of long ones. (I've been doing that all the time.)
2. Creamy Cheesy Zpaghetti. Based on a recipe from "The $21 Challenge" by Fiona Lippey and Jackie Gower. I cooked a pound of hamburger, a cup or so of frozen chopped mixed bell peppers (the last of last summer's, I'm afraid), half an onion, a chopped carrot, and a cup or so of frozen broccoli. When that was all done, I started some water boiling to cook the zpaghetti, then added half a cup of heavy cream and a good dollop of mustard to the meat/veggie mixture. Mixed that together, than added 4 oz of shredded cheddar. I cooked about 12 oz of zpaghetti (which made about 2 cups, cooked) for about 2 minutes, then added it to the meat/veggie mixture. Tossed it around together and served. It wasn't great, but it was quite acceptable. It would probably be a lot better if I had put more thought into the combination of veggies. This happened to be what I had on hand, and the peppers and broccoli were however much I had. The original recipe calls for 11 oz of spaghetti, which would make about 4 cups cooked, 3/4 c evaporated milk instead of the cream, cornstarch to thicken it, no meat, and 3 cups of sliced veggies of choice. So I figure that I can use any kind of meat and any kind of veggies and any kind of cheese and come out ok. Fresh veggies instead of frozen would be better, and I ended up overcooking them anyway. My fault, because things weren't ready at the same time.
3. Hamburger Casserole. Which is what happened when I planned to make the recipe above but didn't have any cream. So I just cooked some hamburger, onion and tomato, and probably added some basil and oregano from the garden. When that was mostly done, I put the raw zpaghetti on top of it and turned the heat way down and cooked it for 10 minutes or so. Then mixed it all in together. Topped it with parmesan before serving. Again, quite acceptable, and any lack came from the recipe (or lack of same) rather than the zpaghetti.
4. My spiral slicer does not work for grating cheddar. I thought I'd try it, since it was out and dirty anyway, but the cheese ended up crumbling. But then, I don't know that it is intended to work for grating cheese.
Note - I paid 50 cents for a big zucchini, about 2 pounds. So that should make about 5 cups cooked. I haven't priced spaghetti in years, but I imagine this is about the same price.
Note 2 - I have been surprised that the leftover zpaghetti didn't turn into overcooked mush when reheated.