Tuesday, May 31, 2016


Cooking vegetables is not always easy. Try as all we home chefs might , it's hard to make the most mundane exciting. Not anymore. I just got  a spiralizer and it's a whole new and fun world out there.

Mostly influenced by a cookbook about spiralized vegetables that I just reviewed for this blog, I decided to get a spiralizer in the hope of making dishes with new twists to them. I bought Veggetti from Kohls on line.

As you can see it 's an hourglass shaped grater that has two sets of grates located on  opposite ends of the device. They're marked thick or thin for the width.
. I opted for the last which I felt would be good for what I was making. As you can see I used smallish zucchini to make the zoodles or zucchini noodles.It's an easy to do, and in a way much safer than using the scarier looking mandolin. The squash goes in the wide cone  shaped ends and all you do is twist. What comes  out is long pasta like strands of squash.There is a gripper that you insert in the squash's end  as it whittles down to a cone. The cone which is basically a nub can be sliced and added to the noodles. The spiralizer's interior produced these curly fry looking spirals that can also be cooking with the zoodles.

How did I make the zoodles and spirals? 

In a simple saute with olive oil, margarine and garlic

What you'll need:

4 smallish green zucchini, washed and dried,

2 cloves minced garlic,

A good slug of extra light olive oil
(Bertolli brand is the best for this)

margarine or butter

Spiralize the squash and put to the side..Mince two cloves of garlic  and set aside.Pour a good slug (figure three to four tablespoons ) of olive oil in a skillet and set over a medium flame. Added about a tablespoon of margarine or butter. Stir the margarine or butter around in the oil until melted. Add the garlic and then carefully pour in the  zoodles. You will have a lot but they will cook  down . Constantly stir until all the zoodles have been coated. Ten minutes into cooking you can put a glass lid over the skillet.If you want, add another tablespoon of margarine or butter for more flavor. You can also season right now with salt and pepper (I used  sea salt and fresh ground pepper for it).Cook until the strands are a pale translucent color.(uncooked squash strands will have an opaque white color.)

If you want, sprinkle Parmesan cheese over them. I like my zoodles just as they  are!

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