If you are wondering what you can purchase for the chef of the house—I heartily recommend the spiralizer and I recommend pairing this book, 150 Best Spiralizer Recipes, with my favorite kitchen gadget, the Paderno Spiralizer, as a joint gift.
The two authors of the recipe book, Jennifer Williams and Marilyn Haugen say the spiralizing technique is a “new healthy way to eat vegetalves and fruits.” And I most certainly agree. In the summer of 2014 I wrote an article on this gem of a kitchen tool (I use the Paderno—simple to use, easy to clean, attachments for different cuts). Since the article, I stopped subscribing to the web feed on spiralizer recipes and I have to admit it, slowed down on my use of this great little tool.
Purchase this book not only for its many lovely recipes, but mainly for the wonderful section on basics and the photos of what various and veggies should look like when they are prepared for use in the spiralizer. The recipes and the photos of prep take you far beyond the basic zucchini and yellow squash. Parsnips, kohlrabi, delicato squash, apples, cabbage and more take their place on stage in the lovely photos. I like the way the writers blend different flavors with the fruits and veggies. I’m excited to try the Easy Lentil Marinara with Zucchini Spaghetti (below) since it blends two of my favorite things. The photos in this book showed me that I have not been preparing my zucchini in the best way to make “noodles” so I hope to apply their method and achieve greater success. I am also intrigued by their take on Hungarian Chicken paprikash, subbing wide veggie noodles for the usual carb-laden egg noodles. The recipes in this book run the gamut of cultures and types of sauces from Indian flavors to Italian to plainer. From white sauces to veggie “noodles” with leftover meats—including turkey tetrazzini!
Seafood lovers need not fear—the book also contains several options to suit you, including a shrimp and squash vermicelli soup that may soon be on our Sunday soup nights!
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Both authors have good crednetials for helping the home cook to make meals more tasty with ease and flair. Williams is a syndicated contributor with eMJay Media Network and Wisconsin resident, Hauger, is a successful cookbook author and blogger and mother of a young daughter.
The latter means, dear readers, that you will find a number of recipes with definite child—appeal, whether it is in the fun shapes or slightly sweet (but low sugar) flavors.
This is a wonderful book for the holidays because the veggie and fruit spirals that emanate from the maw of the plastic spiralizing “creature” (machine) are lovely to look at, fun to devise with the children in your kitchen and well, quite frankly add a festive air to the meal once they are on the table. In addition, these are low fat, often gluten free options to lighten up your schedule of heavy eating over the tidal wave of winter holidays. My earlier recipes concentrated on summer, uncooked food and there are many paleo (raw food) options in this book—carefully singled out in their own section in this book. The books’s raw section even includes a delicious sounding dessert option (see Spiralized fruit tarts below). The other two sections in the book make it easy for you to find gluten –free and even vegetarian and vegan recipes. The recipes are loosely organized within those categories for soups, mains, sides, desserts.
This is definitely a book to use over and over again. As usual with this publisher, the multiple bits of side information offered with each recipe will help you personalize every dish according to your family’s taste. (pun intended). For more infomation on why I love the Paderno spiralizer, you can check my blog https://joanleotta.wordpress.com/, for November 23,2015 where I have reprinted the text of the 2014 Sun News article, since it is no longer accessible online.
The recipes below are reprinted courtesy of Robert Rose Press and the authors of 150 Best Spiralizer Recipes.
Spiralized Fruit Tarts
(Note from authors) While we often think of tarts as a dessert item, we 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.
6-cup muffin pan, cups lined with plastic wrap
6 pitted soft dates
2 cups raw walnut halves or pieces
1⁄4 tsp kosher salt, divided
3 tbsp raw agave nectar, divided
4 crisp, tart apples (such as Cameo or Cortland), peeled, cored and ends cut flat
1⁄2 tsp ground cinnamon
Pinch ground nutmeg
2 tsp freshly squeezed lemon juice
1. In food processor, combine dates and walnuts; process until crumbly and sticky. Add a pinch of salt and 1 tbsp 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. A note from the authors reminds us that apples brown quickly when peeled and exposed to air, They advise lemon water or lemon juice to keep the apple pieces from browning while preparing the rest of the recipe.
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.
Easy Lentil Marinara with Zucchini Spaghetti
Note from authors:This deeply flavored and hearty lentil marinara is served over light zucchini noodles. Best of all, you can make the sauce ahead of time and then just reheat it, spiralize your noodles and serve on a busy weeknight.
1 cup dried French green lentils (Puy lentils), rinsed
3 cups water
2 tbsp olive oil, divided
1 onion, chopped
2 cloves garlic, minced
2 cans (each 14 oz diced tomatoes, with juice)
2 tbsp minced reconstituted sun-dried tomatoes 30 mL
1 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried thyme
Kosher salt (optional)
Freshly ground black pepper (optional)
6 zucchini, ends cut flat
Freshly grated Parmesan cheese (optional)
1. In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or until lentils are tender. Drain.
2. In a large skillet, heat 1tbsp oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.
3. Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened. Add lentils and cook, stirring, for 5 minutes.
4. Meanwhile, using a spiralizer, cut zucchini into thin strands.
5. In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2to3minutes or until cooked to desired tenderness.
6. Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).
Tips from Authors
For best results, use French green (Puy) lentils. They will stay firmer when cooked and have a nuttier flavor, which adds interest and depth to the marinara sauce.
The lentil marinara can be made ahead and stored in an airtight container in the refrigerator for up to 3days or in the freezer for up to 3 months. Reheat before using. Spiralize the zucchini and cook it just before serving.
Title | 150 Best Spiralizer Recipes
Author | Jennifer Williams and Marilyn Haugen
Publisher | Robert Rose Press
Cost | $19.95