Stuffed courgette with spaghetti




This was ok, I'd make it again, but no one else in the family liked it. It's not good enough to post the recipe. The kids just ate the meat out and left the courgettes and most of the spaghetti.

3 comments:

Rachel said...

Courgette? Um, are they zucchini? squash? they look like wee zucchini. Where's my NZ to American dictionary?

And I initially read it as cougarette, which is a BYU cheerleader, which is an entirely different meal.

Johanna said...

My fav pad thai recipe - Johanna Whyle

* a packet of pad thai rice noodles
these are so cheap)
* 1/4 C oyster or fish sauce
* 3 tbsp brown sugar
* 2 1/2 tbsp soy sauce
* Juice of 1 lime/lemon (about 2 Tbsp)
* 2 chicken breast or a packet of firm tofu cubed
* 2 eggs
* 3 cloves garlic, minced
* 4 C bean sprouts
* sliced spring onion

Directions
1.
Soak noodles. Set aside.
2.
Whisk together oyster/fish sauce, sugar, soy sauce, lime/lemon juice, Set aside.
3.
Heat 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu/chicken and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4.
Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, and oyster/fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes.
5.
Serve garnished with the spring onions and peanuts of you have any.

Mariah said...

Rachel - Yes, courgettes are little zuchinni's. They don't really sell big zuchinni's in NZ, just little courgettes. And there are no cheerleaders in NZ, let alone couragettes. Our loss, I know.

Johanna - Will see if I can put that on the menu sometime soon, thanks!

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