Saturday, 26 September 2015

150 Best Spiralizer Recipes

150 Best Spiralizer Recipes
By Jennifer Williams and Marilyn Haugen
Paperback, 208 Pages

I know. You don't think you need another gadget. Clearly you are wrong. You need a spiralizer.

I have had mine for a few years now and I absolutely love it. A whiz with potatoes, zucchini, beets, yams, squash... and I have to admit that is all I have used it for.

Now I have a wonderful resource that has opened my world. Okay, my spiralizing world.

This handy and fun gadget makes veggies (and fruit) more fun and versatile than you can imagine.

You can replace noodles with veggies for a health conscious, refreshing and even gluten-free dish. Don't get me wrong, I love noodles, but switching them up for veggie goodness part of the time is great. Makes my halo shine a little brighter and leaves room for ice cream.

The fun shapes make the veggies more palatable for children and makes for a great way to get them to eat healthier.

And they aren't expensive, mine was about $60 in Canada and they have gone down quite a bit since becoming more popular. Amazon has them ranging from $10 to $45. I personally like the ones with a few blades to choose from and that sit steady on the counter while you use them. They seem easier to handle and safer to use with harder veggies.

Get the gadget and get the book. Add a new element to your cooking, without paying a fortune. You will eat healthier and have fun in the process.

The 150 recipes include some of these delicious offerings: Thai Salad with Peanut Lime Dressing, Spinach and Apple Salad with Pecans, Cranberries and Feta, Pancetta and Lentils with Zucchini Pasta, Curry Beef with Sweet Potato Noodles, Chicken Tetrazzini, Summer Squash Galette, Savory Skillet Turkey Sausage with Potato-Celeriac Noodles and Mexican Chayote Squash Spaghetti Pie.

Zesty Shrimp and Squash Vermicelli Soup
This one-pot dish pairs a little heat from chile peppers with the slightly sweet taste of butternut squash. Top that with shrimp and you have a flavorful, comforting dish.

2    dried ancho chile peppers, stems     2
    and seeds removed
    Hot water
2    butternut squash necks (at least     2
    4 inches/10 cm long)
2 tbsp    extra virgin olive oil     30 mL
1    onion, chopped    1
2    cloves garlic, minced    2
1 tsp    ground sage    5 mL
1 tsp    ground cumin    5 mL
4 cups    ready-to-use reduced-sodium     1 L
    chicken broth
1 lb    medium shrimp (31 to 35 count),     500 g
    peeled and deveined
1⁄4 cup    chopped fresh cilantro    60 mL
1⁄2 cup    sour cream or yogurt (optional)     125 mL

1.    Soak chiles in hot water for 5 to 10 minutes or until softened. Drain and chop.

2.    Meanwhile, peel butternut squash necks and trim to 4 inches (10 cm) long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.

3.    In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened. Add garlic, sage and cumin; cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.

4.    Stir in chiles and broth; bring to a simmer. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve immediately, garnished with cilantro and sour cream (if using).


Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 Reprinted with publisher permission. Available where books are sold.

Chicken and Tangy Peanut Sauce over Squash and Carrot Noodles
A very colorful combination of vegetables delivers an inviting foundation for the chicken and tangy peanut sauce.

1 tsp    minced gingerroot    5 mL
1 tsp    minced garlic    5 mL
1⁄2 tsp    granulated sugar    2 mL
1⁄2 cup    smooth peanut butter    125 mL
3 tbsp    rice vinegar    45 mL
1 tbsp    gluten-free soy sauce or tamari    15 mL
2 tsp    sesame oil    10 mL
1⁄3 to     water    75 to
1⁄2 cup        125 mL
3    zucchini, ends cut flat    3
3    yellow summer squash, ends cut flat    3
2    large carrots, peeled and ends cut flat    2
    Ice cold water
4 cups    diced cooked chicken    1 L
1⁄4 cup    chopped fresh cilantro    60 mL
2 tbsp    sesame seeds    30 mL

1.    In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)

2.    Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes. Drain the cooled vegetables thoroughly and pat dry if necessary.

3.    Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

The peanut sauce also makes a terrific dip for fresh peas in the pod, or a flavorful spread for sandwiches.
If desired, you can toast the sesame seeds in a small skillet over medium-high heat for 3 to 4 minutes or until fragrant.


Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 Reprinted with publisher permission. Available where books are sold.

Spiralized Fruit Tarts
While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.

•    Food processor
•    6-cup muffin pan, cups lined with plastic wrap

6    pitted soft dates    6
2 cups    raw walnut halves or pieces    500 mL
1⁄4 tsp    kosher salt, divided    1 mL
3 tbsp    raw agave nectar, divided    45 mL
4    crisp, tart apples (such as Cameo     4
    or Cortland), peeled, cored and ends cut flat
1⁄2 tsp    ground cinnamon    2 mL
Pinch    ground nutmeg    Pinch
2 tsp    freshly squeezed lemon juice    10 mL

1.    In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and 1 tbsp (15 mL) agave nectar; process until dough forms a ball.

2.    Divide dough into six equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.

3.    Using a spiralizer, cut apples into thin strands.

4.    In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.

5.    Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.

Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need 4 fruits total.
In place of the muffin pan, you can use four 3- by 1-inch (7.5 by 2.5 cm) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.


Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 Reprinted with publisher permission. Available where books are sold.