After finally jumping on the spiralizer bandwagon, I’m sharing my spiralizer review with 2 fave recipes using this savvy kitchen tool.
If you are kicking the tires about whether to invest in a spiralizer, your might want to read my spiralizer review with 2 fave recipes using the device.
Spiralizers are in stores everywhere, and zoodles (zuchinni noodles), curly veggies, and the like are being sold in many produce aisles (Whole Foods and Publix). The biggest reason most folks want to spiralize is to use veggies creatively to replace pasta or noodles or to make great looking salads with lovely spiralized strands of colorful veggies.
My Spiralizer of choice is this Paderno Tri-Blade.. Three things led me to choose this model. First, it was the recommended winner in Cook’s Illustrated spiralizer reviews. Second, reading some of the almost 9,000 positive amazon reviews here. Finally, this you tube video sold me on how easy this device is to use and how creative you can be using this handy dandy device.
The verdict? This spiralizer is SO easy to use, and it is definitely worth the $22 spent on it (even if I only use it a few times per month). Since we are trying to eat healthier and cut down on carbs, I plan to incorporate more spiralized veggies into our weekly menu.
2 fave spiralizer recipes: 1) curly sweet potato fries and 2) zucchini noodles. The spiralizer cuts sweet potatoes into perfect curly fries and zucchini into perfect noodles (aka “zoodles). I’ll post full instructions in future posts, but basically cooking is a breeze.
I made the sweet potato curly fries this week, and everyone raved! These are nothing but spiralized sweet potatoes (using the largest spiralized blade), seasoned with EVOO and salt, and baked until crispy.
Two large sweet potatoes made just enough for three of us. I’ll make a larger batch next time; these are delicious.
The zucchini noodles (zoodles) at left were a yummy and healthy pasta substitute that we enjoyed with this Bourbon Street Bird.
Zucchini noodles are beyond easy. Once the zucchini is spiralized, all it takes is a quick (very quick) saute in EVOO. You saute just long enough to make them tender; too long and they will be mushy.
The zucchini at left was actually sauteed a smidge too long, but it was still delicious. My friend who spiralizes almost daily told me to basically toss zucchini into a bit of EVOO and flip once~just when the squash starts to soften.
I’ll continue trying new spiralizer recipes and sharing them on the blog. If any of you have any to share, please leave comments. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!