Spiralizor Recipes

Back in March of this year I published a couple recipes using a Spiralizer. Since then I have seen numerous recipes using the Spiralizer and thought I would share a few more this week. The first recipe is one that I came up with after watching my son make “hash-browns” this summer, using the spiralizer. He made them in a pan on top of the stove so I thought I would try making them in the oven. After experimenting with a few different ways I came up with the following.

Spiralized Potatoes

Source: Carol Klinker

1 pound potatoes, cut using a spiralizer
1 1/2 tablespoon peanut oil
1 teaspoons honey
You can prepare potatoes a few days ahead and store them in the refrigerator, in a container filled with a combination of water and white vinegar to keep them from turning brown or becoming mushy when cooked. Use the following ratios:
1 T. white vinegar
2 cups water
When ready to cook place potatoes into plain HOT water for at least 20 minutes.
Adjust oven rack to upper-middle position, place baking sheet (I use my Pampered Chef Stoneware pan) on rack, and heat it with the oven to 475 degrees.
Drain potatoes and pat dry. I use my salad spinner to get most of the water off the potatoes and let them air-dry for a few minutes. Whisk together peanut oil and honey and toss with potatoes stir to combine well, making sure the potatoes are evenly coated. Sprinkle with desired seasoning. (I use Johnnie’s Seasoning Salt.)
Spread potatoes on prepared hot baking sheet, making sure you don’t over-crowd the pan. If you like, cut spirals into smaller lengths.
Bake for 20 minutes, stirring after 10 minutes and serve immediately.
A growing body of research suggests that eating grains — even in their whole forms — contributes to a variety of health problems ranging from digestive disorders (Celiac disease, “leaky gut” syndrome) to obesity and diabetes. Your vegetable slicer is a godsend for people with gluten-sensitivity because using it to make vegetable “spaghetti” makes it possible to enjoy (among other things) Italian food again.

Zoodle Casserole

Source: www.simplyrecipes.com

Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free!
If you would like to make the sauce vegetarian, you can use either eggplant or mushrooms (or both). If you use eggplant, cube the eggplant into 3/4-inch cubes, salt it and let it drain like the zucchini, squeezing out excess moisture. Then brown it in a tablespoon or two of olive oil in place of the sausage.
If using mushrooms, slice them into 1/4-inch slices and dry sauté them (no added fat, just put the mushrooms into the hot pan), until they have released most of their moisture, then add them to the tomato sauce.
3 pounds zucchini - (about 5 to 6 good sized zucchini, enough for 8 to 10 cups of salted zucchini noodles)
3 teaspoons kosher salt
1 Tbsp olive oil
8 ounces Italian sausage - (in bulk, out of casings)
1 1/2 cups diced onion
1 15-ounce can crushed tomatoes
3 cloves garlic, minced - (about 1 Tbsp)
1/2 cup thinly sliced fresh basil leaves
1 1/2 teaspoons kosher salt
2 cups grated mozzarella cheese - (about 8 ounces)
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
Special equipment needed: A spiralizer for making zucchini noodles (I recommend the Paderno World Cuisine Spiral Vegetable Slicer)
Using a spiralizer, make zucchini noodles (zoodles) with the device, following manufacturer’s directions. You should have a generous 8 cups of zucchini noodles. Place in a colander over a bowl. Snip zucchini noodles with scissors here and there to keep them from tangling too much. Toss the zoodles with 3 teaspoons of salt. Let the zoodles drain of excess moisture while you make the sauce.
Coat the bottom of a large sauté pan with olive oil. Break up the Italian sausage into small clumps in the pan. Heat on medium heat and gently cook the sausage until it is just cooked through and lightly browned. Remove to a bowl. Discard all but 1 Tbsp of rendered fat.
In the same pan, add the chopped onion. Cook until softened and lightly colored, about 5 to 6 minutes. Add the garlic and cook a minute more.
Add the canned tomatoes and cooked sausage to the pot with the onions. Bring to a simmer and lower the heat to maintain a low simmer. Cook for 5 to 6 additional minutes. Stir in chopped basil and 1 1/2 teaspoons of salt.
While the sauce is simmering, use a clean dish towel (or several paper towels) to squeeze more moisture out of the zucchini noodles.
Add the zucchini noodles to the pot with the tomato sausage sauce. Gently stir to combine so that all of the noodles are coated with sauce. Transfer into an oiled 8x13 casserole dish and spread into an even layer.
Arrange the ricotta in clumps on the casserole. Press the ricotta into the zucchini noodles to penetrate the casserole a bit. Mix the grated mozzarella cheese and Parmesan cheese together and sprinkle over the top in an even layer. Bake at 350°F, uncovered, for 35 minutes, or until the top is lightly browned and bubbly. Let cool for 10 minutes before serving.

Pasta Primavera Salad

This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers
bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.
4 cups zucchini or yellow squash
SAUCE:
1 bell pepper (any color), diced
1 bunch green onions, chopped
6 Roma tomatoes, seeded and diced
2 large carrots, cut into “coins”
1/2 cup olive oil
1/2 cup red wine vinegar
1-2 garlic cloves, minced
1 Tbsp. Italian seasoning
Dash black pepper
Spiralize the zucchini (or yellow squash) into nice veggie pasta.
Warm the pasta in a pot of boiling water while prepping the “sauce.” Combine chopped vegetables with the warm pasta.
Mix olive oil, vinegar, garlic, and Italian seasoning. Add black pepper to taste. Toss pasta to combine ingredients. Garnish with a sprinkle of Parmesan cheese. Print this post