Do you have one of these gadgets yet? It’s the Spiralizer. I do and I love mine. I bought it on Amazon and use it often! My favorite thing to make with it has to be zucchini noodles. It’s so easy to whip out a huge bowl of these, add a dash of dill weed and then saute them really quickly in a bit of coconut oil. They are so yummy!
The Spiralizer has become so popular that certified master baker and chef Leslie Bilderback, author of Mug Cakes, has authored this wonderful new cookbook called – The Spiralized Kitchen – Transform your Vegetables into Fresh and Surprising Meals! It’s so important to get in those veggies, we might as well make the process fun (by using the Spiralizer) and the recipes delicious (by using Leslie’s recipes from her new cookbook!) Great news! One Moms Own Words reader will win a copy of The Spiralizer cookbook!
From The Spiralized Kitchen by Leslie Bilderback. Copyright © 2015 by the author and reprinted by permission of St. Martin’s Griffin.
Butternut Squash and Pecorino Risotto
This Butternut Squash and Pecorino Risotto is a wonderful example of the type of main dish recipe that you will find in The Spiralized Kitchen.
MAKES ABOUT 4 SERVINGS
Butternut squash is not inclined to hold a long “noodle” shape. This rebellious winter squash might start out long, but it slowly breaks apart into smaller and smaller pieces the more it is handled. This phenomenon, as it turns out, makes it perfect to replace rice.
½ cup pine nuts
1 large butternut squash
2 tablespoons olive oil, extra virgin or regular
2 cloves garlic, sliced
1 teaspoon fresh thyme leaves
½ teaspoon Herbes de Provence
1 cup vegetable stock or water
¾ cup freshly grated pecorino cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Preheat oven to 350°F. Spread pine nuts onto a baking sheet and bake until toasted and fragrant, about 10 minutes. Cool.
2. Spiralize butternut squash into thin shreds using the smallest holes. Break the strands into pieces about 1 inch long, either by hand, or with a knife. Set aside.
3. Heat oil in a large saucepan. Add garlic, thyme, Herbes de Provence, and cook until garlic is translucent. Add squash and toss to coat. Add stock and simmer, stirring, until squash is tender and liquid is evaporated, about 3–5 minutes.
4. Stir in ½ cup of pecorino, and season with salt and pepper. Serve hot topped with a sprinkle of toasted pine nuts and the remaining ¼ cup of pecorino cheese.
Veggie Variety: This same recipe can be made with any number of root vegetables. Try it with sweet potatoes, celery root, yucca, or rutabaga. The harder ones, like parsnips or carrots, will get “rice-ier” if you pulse the spiralized strings briefly in a food processor.
About The Spiralized Kitchen Cookbook
Nearly everyone loves a heaping bowl of delicious pasta-but nearly everyone, too, feels at least a twinge of guilt about eating one. Whether you’re eating paleo, low carb, gluten free, or just trying to curb those excess empty calories, carbohydrate-packed pasta can’t be high on your healthy-eating list.
But what if you could eat that heaping bowl without experiencing the guilt? With a spiralizer, you can! A spiralizer is an inexpensive, simple-to-use tool that produces spiral cuts, shoestrings, and fruit and vegetable “noodles” for adding new texture to pasta dishes, stir-fries, soups, and salads. Craving a big plate of spaghetti but don’t want to spend an hour at the gym? In a matter of minutes you can spiralize super-thin zucchini “zoodles” ready to cover with your favorite pasta sauce. And it doesn’t begin and end with zucchini, either: a spiralizer can make quick work out of carrots, sweet potatoes, beets-even apples! The Spiralized Kitchen is perfect for vegetarians and meat-eaters alike.
Step-by-step instructions, practical techniques, and mouthwatering photographs accompany a variety of fun, simple recipes using fresh ingredients from Leslie Bilderback, the author of Mug Cakes. With this book you have what you need to spiralize every meal.
About Leslie Bilderback
LESLIE BILDERBACK is a Certified Master Baker and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California’s most well-regarded and innovative restaurants, including Sedona, Postrio, Zola’s, Angeli, and Georgia. She is also the author of eight books in The Complete Idiot’s Guide and Everything series. Leslie has been profiled by The New York Times, San Francisco Chronicle, and Culinary Trends Magazine, and was a winner in season three of Food Network’s Sweet Genius.
The Spiralized Kitchen Cookbook Giveaway
One Moms Own Words reader will win a copy of The Spiralized Kitchen Cookbook!
Giveaway ends on Aug 11, 11:59 PM EST. Open to US. Winners will be chosen by random.org and contacted by email. Please respond in 48 hours or a new winner will be chosen. To be fair to everyone, comments not meeting requirements will be deleted.
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