I love to cook and try new foods and recipes. Danish dessert reminds me of my childhood; it's perfect for when I need a little comfort food.
Using a Spiralizer to Cut Vegetables and Fruits
In an effort to cut down on carbs and increase vegetables in my diet, I bought my first spiralizer to make zucchini noodles. The first tool I bought was relatively inexpensive and looked like an hourglass. The produce went in one end; then, I would twist the spiralizer to get the noodles out the other end. It worked, but after one zucchini, my wrists hurt. I can not imagine using this to make zucchini noodles from more than one or two zucchini.
The next inexpensive tool I purchased looked more like a rake and would be dragged along the vegetable. It, too, worked, but it was definitely another workout for my wrists. Each of these tools was only used once, and then they wound up in my kitchen junk drawer. I could not face using them again. It was just too difficult.
I was watching America's Test Kitchen on our local public television station. They tested three inexpensive spiralizers. One was the hourglass-shaped one I had, which they found as hard to use and ineffective as I did. However, their overall winner in the reasonably priced range was the Paderno 3-Blade Vegetable Slicer/Spiralizer.
I purchased a Paderno spiralizer about a month ago, and it is so easy to use. The Paderno 3-Blade spiralizer works great, and I love using it to make vegetables and fruits in new recipes. It comes with a blade for making ribbon-like cuts and two other blades that make 1/8-inch and 1/4-inch spaghetti-type strands. This particular model also folds into itself, and all the accessories are stored on board. It makes for very compact, space-saving storage.
Paderno makes more expensive models with more blade choices, but I have not tried them. Also, other manufacturers make electric models.
Pear and Beet Salad
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Serves One - Multiply for more servings
- 1 medium beet, leaves and root tip removed
- 1 medium Bosc pear, stem and bottom bud cut off
- 2 tablespoons apple cider vinegar
- 1/2 cup maple syrup
- 1/2 teaspoon neutral flavored oil such as canola
- 1 tablespoon frozen orange juice concentrate
- 1/2 cup pecans
- 1/4 teaspoon salt
Pear and Beet Salad: (Poodles and Boodles)
- Spiralize a medium size beet using the 1/8 inch (3 mm) blade. Line a baking pan with parchment paper and evenly spread the spiralized beets on it. Bake at 350 degrees for 30 minutes (until softened).
- Toss the pecans in 1/4 cup maple syrup. Place on parchment paper on a baking sheet and bake at 350 for 10 minutes. (May be done at the same time as the beets bake).
- Remove the cooked beet spirals to a plate. Refrigerate and chill for an hour. Remove the pecans and set them aside.
- Cut the stem and bottom bud off a Bosc pear. Spiralize a Bosc pear using the 1/8 inch (3 mm) blade. Keep pear spirals chilled until use.
- Mix the oil, apple cider vinegar, orange juice concentrate, remaining 1/4 cup of maple syrup, and a pinch of salt together.
- In a medium sized bowl, add the beet and pear noodles. Make a few cuts through the mixture so the spirals are not too long. Add the dressing and toss lightly. Remove to a serving plate and top with pecans.
Zoodles: Zucchini Noodles
Zucchini noodles are one of the easiest and most commonly made vegetables in a spiralizer. Often, they are tossed with pasta sauce and used instead of wheat spaghetti.
I don't peel my zucchini first. The spiralizer cuts the skin into such small slices that it is tender.
The photos below show the zucchini cut with the 1/8 inch (3mm) straight blade. This blade makes the noodles wider, and they come out more like ribbons. I like these as a side dish. I saute them in a little olive oil with fresh, finely chopped garlic, salt, and pepper. I toss them with a fork as they are cooking. It takes about 6 minutes on medium heat.
© 2018 Ellen Gregory