Last week I was having “one of those days.” We all have them, right? I barely slept more than an hour at a time since my 8 month old apparently hates his crib. I was so desperate for sleep that I tried to give him a pacifier. Yup, that’s right at 8 months old and he resisted like it was a poison filled tarantula! Even though I am a walking zombie I finally have time to switch his 6 month clothes to 9 months and the light in the closet flickers out. Sigh. Not to mention I had to leave my 4 year old at school after a friend said some not so nice things to him that made my heart sink! Jeez, they’re only 4 years old and so little didn’t I have a few years before this started?
These are the days I’m not only grateful for giant glasses of wine but for easy recipes that are delicious and keep me healthy. The Curly Carrots with Spicy Sesame Sauce is ah-may-zing. This Asian inspired noodle dish sans noodles is low in calories, high in flavor and can be served in under a half an hour. Save some for lunch the next day and the carrots soak up all that spicy sauce and it’s even tastier.
The best part about this particularly stressful day is my husband was kind enough to spiralize the noodles the night before so I had even less work to do. Links below to two popular spiralizers. Toss all the sauce ingredients in a blender until smooth and gently cook in a sautee pan so that the garlic isn’t raw and the carrots have just a slight bite. The sesame seeds add texture and nuttiness to the slightly salty creamy sauce with a kick. I toast them on the stove top instead of the oven on a non-stick pan because you can keep a closer eye, they burn quickly. If you want to dial down the heat (I don’t suggest it) put just a teaspoon of sriracha or eliminate it for your kids. So hang in their fellow Mama’s a giant bowl of the curly carrots with spicy sesame sauce was just what I needed to lift my spirits even though I kind of wanted that giant glass of wine!
The Paderno $35
The Paderno is the industries most popular vegetable spiralizer. I use their 4 blade version (full disclosure it was a birthday present). It isn’t difficult to use but it requires some strength and maneuvering to get the hang of turning the handle and pushing at the same time.
Amazon customers have given it 4.5 starts with over 7,000 reviews
I have not had the pleasure of using The Vegetti but I wanted to include a popular spiralizer that is affordable. I know several people who have used it, more than once and have no complaints. For 10 bucks it’s worth a shot!
Amazon customers have given it 3.5 start with over 2,000 reviews
- 4-5 large organic carrots spiralized (12 cups)
- 1½ tablespoons sesame seeds
- ½ cup tamari
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 3 garlic cloves
- 1 tablespoon fresh ginger (about a ½ inch)
- 2 tablespoons raw creamy unsalted peanut butter (or Sun Butter)
- 3 scallions sliced
- Peel and spiralize the carrots using blade B.
- Toss the sesame seeds on a non-stick frying pan over low heat and toast about 3 - 5 minutes. Keep a close eye and shake them every minute, they burn quickly.
- Toss the remaining ingredients in a blender or food processor.
- In a large sautee pan pour in the sauce and add the carrots and gently cook over low to medium heat for 5 - 8 minutes. You want to cook the garlic a bit and soften the carrots bit keep the bite and the flavor of the sesame oil and tamari.
- Meanwhile slice the scallions.
- Top with sesame seeds and finish with the scallions.