Spiralizer

Have you ever heard of Zoodles? Last week I received a recipe from one of my favorite food bloggers talking about “zoodles” and how they are even in some of the restaurants in Denver, so I had to look them up to see what all the hype was about. Come to find out I had a “zoodle” maker and didn’t even realize it! I had purchased it a few years back for making potato curls and then deep-frying them. I put it out in the garage in one of my cupboards and forgot about it until I started seeing what the “zoodle” thing was all about. I checked online and see that they now have hand-held ones as well as the bigger counter-top ones like I have.

As you can see by the first photo, you can use them for a variety of things - and the best part is it tastes really good and is good for you!
This week I am going to include a few recipes, using the “spiralizer”, that sound good to me and that I intend to try in the very near future. I have already made some zoodles (made by putting a couple zucchini through the Spirlizer) and put my favorite spaghetti sauce over them and found that I prefer the refreshing taste of zoodles as compared to regular spaghetti noodles. This is also an excellent alternative for those of you that can’t eat gluten.

Zucchini Pad Thai “Zoodles”

source: WhiteOnRiceCouple.com

The best part about this Zucchini Pasta Pad Thai is that you can add what ever protein you want. We like to have our zucchini noodle a little on the crunchy side, so we like to cook the zucchini first, then let the water drain from the noodles before serving. The water that’s released from the noodles won’t water down any sauce or flavor in the zoodle recipe.
For the Zucchini Noodle Pad Thai:
2 medium zucchini
2 Tablespoons olive oil - (divided)
1/2 pound peeled and de-veined shrimp - (or what ever protein you prefer)
3 large cloves garlic - minced or crushed
1/2 red bell pepper - seeded and sliced thin
3 green onions - sliced in 1” pieces
1 large egg
about 2 cups bean sprouts
1/3 cup roasted peanuts
cilantro - (optional)
For the Sauce:
2 Tablespoons rice vinegar or distilled white vinegar
2 Tablespoons fish sauce - (or more to taste)
3 Tablespoons ketchup
1 teaspoon brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon chili garlic sauce - (or more to taste)
Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.
Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool.
Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
Carefully wipe the same pan remove the excess water, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the shrimp and cook until shrimp is tender and becomes pink, 3-4 minutes.
Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
Serve the warm zucchini pad thai noodles with roasted peanuts and cilantro. Yield: Serves 2

Veggeroni & Cheese

Everybody’s favorite comfort food without the gluten or carbs and with an extra boost
of green vegetables! Make it quickly on the stove top or bake it to a crispy goodness.
Ingredients: (Serves 4-6)
“VEGGERONI”
4-6 zucchini or four large broccoli stalks
2 Tbsp. unsalted butter or olive oil
4 Tbsp. gluten-free flour
4 cups milk (can use non-fat)
1 (9 oz.) package of cheese (not Velveeta) grated
Using spiralizer, create 4 cups of vegetable noodles and set aside.
In a heavy duty saucepan, melt the butter (or heat the olive oil).
Add the gluten-free flour and mix to make a “roux.”
Add the milk and whisk until the milk begins to thicken into a sauce.
Add the grated cheese and stir until it melts.
Add the veggie noodles and heat through, about five minutes.
Serve hot right off the stove, or bake in a greased glass pan at 350 degrees until the
cheese gets a little crusty on top (about 45 minutes).

Beet Salad

This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads,
which makes it easy to prepare.
“RIBBONS”
3 beets (about half a pound)
DRESSING
2 Tbsp. balsamic vinegar (or orange juice)
4 Tbsp. olive oil
1 large garlic clove, minced
2 tsp. minced rosemary
Wash and peel the beets, slice into beautiful ribbons using your spiralizer.
Combine the rest of the ingredients and pour over the beets. Toss to coat. Serve immediately. Print this post