Roasted Garlic Scape and Tomato Chayote Noodles with Crab - 16g Carbs, 6g Fiber, 4g Sugar
{For information on garlic scapes go to: http://gardening.about.com/od/herbsatoz/a/What-Are-Garlic-Scapes.htm.
A spiralizer is needed for this recipe. If you do not have one the vegetables can be cut by hand in to narrow strips. It is also possible to get a Y- shaped peeler... much like for potatoes, etc only it has blades designed for cutting into strips. It works good on zucchini, etc as well. I recently found a set of 3 peelers on Amazon. One peels things with thin skins like peaches, nectarines with ease. It even will work on tomatoes that are not too soft. Enjoy! Gloria}
From: www.inspiralized.com
Prep Time: 7 min
Cook Time: 35 min
Total Time: 42 min
Servings: 3
15 oz tomatoes, cut into 1/2-inch thick slices
1 1/2 Tbsp extra virgin olive oil
Salt and pepper, to taste
1/4 tsp dried thyme
1/4 tsp dried oregano
4.5 oz (one large bunch) garlic scapes, diced
3 chayotes (about 10.5 oz each)
1 Tbsp lemon juice
1 cup jumbo lump crab meat
2 tsp freshly chopped parsley, to garnish
Preheat the oven to 350 degrees. On one baking tray, place in the tomato slices. Drizzle with 1 tablespoon of the olive oil and season generously with salt and pepper. Sprinkle over the thyme and oregano and set aside.
On another baking tray, place in your garlic scapes. Toss with the rest of the olive oil and season with salt and pepper.
Bake both the garlic scapes and tomatoes for 25 minutes.
As the garlic scapes and tomatoes are baking, spiralize your chayote, using Blade C. Set aside.
When the tomatoes and garlic scapes are done, place into a food processor with the lemon juice and pulse until made into a sauce, with the garlic scapes pureed. Taste and adjust with more salt, if needed.
Place a large pot over medium heat and pour in the tomato-scape sauce. Let the sauce start to bubble and then add in the chayote noodles and crab meat. Toss to combine and cook, tossing frequently, for 3-4 minutes or until chayote noodles are al dente.
Divide into bowls and top with fresh parsley.
Servings: 3
Nutrition per Serving: 159 Calories, 7g Total Fat, 1g Saturated Fat, 4g Monounsaturated Fat, 1g Polyunsaturated Fat, 0g Trans Fat, 40 mg Cholesterol, 538mg Sodium, 812mg Potassium, 16g Total Carbs, 6g Dietary Fiber, 4g Sugars, 12g Protein
Vitamin A: 27% - Vitamin C: 62% - Calcium: 9% - Iron: 7%
Posted by: chefgloria1030@yahoo.com
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