- Learn to Cook Healthy & Holistic Food
- Birthday Crepe Cake
- 3 Trendy Summer Salads with Protein
- 5 Causes of Chronic Inflammation and How to Prevent Them
- Be UTI-free with Utiva
- The Easy Way to Grow Your Own Food
- Grow Your Own Tomatoes
- Fresh Herbs for the Spring
- How to Grow Sprouts
- Top 5 Spring Superfoods
- Psst. Juicy Juicing Secrets
- Finding peace in nature during the COVID-19 Social Distancing
- 6 Herbs and Foods for Gentle Detox
- How Not to Get Sick This Winter
- Winter Deluge Health Survival
5 Inspiring, Spiralizing Pastas and Soups
If getting more fruits and vegetables into your diet and maintaining a health body weight are some of your health goals for 2017, spiralizing may be the health trend for you. To get started try these tried and tested spiralizing recipes below. Or, if you don't have a spiralizer yet enter to win one from Paderno.
Marilyn Haugen and Jennifer Williams share recipes from 150 Best Spiralizer Recipes and Ali Maffucci shares recipes from Inspiralize Everything. Each author takes classic family pasta and soup recipes and reinvents them by replacing wheat pasta noodles with vegetable noodles offering an excting new depth of flavours.
Creamy Alfredo Vegetable Pasta with Prosciutto and Peas
You will want to dive right in to this lighter take on a classic, creamy Alfredo dish with an abundance of mouthwatering ingredients. Serves 4.
Courtesy of “150 Best Spiralizer Recipes” by Marilyn Haugen & Jennifer Williams
© 2015 www.robertrose.ca. Reprinted with publisher permission. Photo Credit: Colin Erricson
4 zucchini, ends cut flat
2 tbsp olive oil
8 oz mushrooms, sliced
2 oz prosciutto, chopped
1 1⁄2 cups heavy or whipping (35%) cream
1⁄3 cup butter
1 cup freshly grated
Pinch kosher salt (optional)
Pinch freshly ground
white or black pepper
Pinch ground nutmeg
1 cup frozen peas, thawed
1. Using a spiralizer, cut zucchini into thin strands. Set aside.
2. In a large skillet, heat oil over medium heat. Add mushrooms and prosciutto; cook, stirring, for 6 to 8 minutes or until mushrooms are softened and prosciutto is slightly crisp. Set aside.
3. In a medium saucepan, bring cream and butter to a gentle boil over medium-high heat. Reduce heat and simmer, stirring, for 3 to 5 minutes or until sauce begins to thicken. Whisk in 1⁄3 cup (75 mL) cheese and simmer, stirring, for 1 to 2 minutes or until creamy and smooth. Remove from heat and stir in 2 tbsp (30 mL) cheese, salt (if using), pepper and nutmeg.
4. Add zucchini, peas and cream sauce to the skillet, tossing gently. Return skillet to low heat and simmer, stirring, for 2 to 3 minutes or until zucchini is cooked to desired tenderness. Serve garnished with the remaining cheese.
Tip – For convenience, you can use a 7-oz (200 mL) can of sliced mushrooms, drained, instead of the fresh mushrooms. Add them after the prosciutto has cooked for 5 to 7 minutes and is almost crisp.
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 flavourful, comforting dish. Serves 4.
2 dried ancho chile peppers, stems and seeds removed
2 butternut squash necks (at least 2, 4 inches/10 cm long)
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground sage
1 tsp ground cumin
4 cups ready-to-use reduced-sodium chicken broth
1 lb medium shrimp (31 to 35 count), peeled and deveined
1⁄4 cup chopped fresh cilantro
1⁄2 cup sour cream or yogurt (optional)
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.
Rutabaga Baked Ziti with Mushrooms and Kale
Serves 4-6. Excerpted from “Inspiralize Everything” by Ali Maffucci. Copyright ©2016 Photography by Evan Sung.
Cooking spray and 1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 small onion, diced
5 cups curly kale, chopped
4 cups sliced baby portobello mushrooms
Salt and pepper
1 medium rutabaga, peeled, spiralized, noodles trimmed
1 (14.5-ounce) can crushed tomatoes
2 teaspoons dried rosemary
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 cup ricotta cheese
1 cup grated Parmesan cheese
1½ cups shredded mozzarella cheese
1. Preheat the oven to 400 degrees. Coat a medium baking dish with cooking spray. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. When the oil is shimmering, add the garlic and onion and cook for 3 to 5 minutes. Add the kale and mushrooms, season with salt and black pepper, and cook for 5 minutes or until the kale is wilted. Transfer to a medium bowl.
2. Add the rutabaga to the same pan and cook for 5 minutes or softened. Return the kale mixture to the pan and toss thoroughly to combine. Stir in the tomatoes, rosemary, oregano, and red pepper flakes. Increase the heat to medium-high, bring to a simmer, then remove the pan from the heat.
3. Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, and 1 cup of the mozzarella. Add the mixed cheeses to the pot with the rutabaga and toss to combine.
4. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more or until the rutabaga is al dente and the cheese is golden brown.
Shrimp Tom Kha with Broccoli Noodles
Tom kha is a spicy and sour hot soup made with coconut milk that’s most popular in Thailand.
4 cups low-sodium chicken broth
1 (1-inch) piece fresh ginger or galangal, peeled and sliced
Zest of ½ lime
1 (15-ounce) can full-fat coconut milk
2 cups broccoli florets
2 broccoli stems, spiralized, noodles trimmed
1 fresh lemongrass stalk, cut into 2-inch pieces
12 ounces mushrooms (cremini or button), stemmed and sliced
10 ounces shrimp, peeled and deveined
1½ tablespoons fish sauce (I like Red Boat)
1½ tablespoons fresh lime juice
4 hot red chiles, thinly sliced
¼ cup fresh cilantro leaves, for garnish
1. Combine the broth, ginger, and lime zest in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes.
2. Add the coconut milk, broccoli florets, broccoli noodles, lemongrass, and mushrooms and return the heat to medium. Cook for 5 minutes or until the mushrooms are softened. Add the shrimp and cook until pink, opaque, and completely cooked through, 3 to 5 minutes.
3. Stir in the fish sauce and lime juice. Remove the pan from the heat, discard the lemongrass, and divide the soup among four bowls. Garnish with the red chile slices and cilantro. Serves 4.
Winter Lasagna with Brussels Sprouts and Chicken Sausage
1 medium butternut squash, peeled and prepped
1½ teaspoons extra-virgin olive oil
6 fresh sage leaves
4 chicken sausage links, casings removed
6 cups Brussels sprouts
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 large shallot, minced
1½ cups ricotta cheese
⅓ cup grated Parmesan cheese
1 large egg, beaten
1 cup shredded Gruyère cheese
1. Preheat the oven to 425 degrees. Slice the squash lengthwise to create a slit, taking care not to pierce any farther than its center. Spiralize.
2. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the sage leaves and cook until crispy, about 5 minutes. Transfer to a paper towel–lined plate to drain. Immediately add the sausage to the same skillet and cook, breaking up the meat with a wooden spoon as it cooks, until browned, 5 to 7 minutes.
3. Meanwhile, in a food processor, pulse the Brussels sprouts until mostly shredded. When the sausage is browned, add the Brussels sprouts, garlic, red pepper flakes, and shallot and season with salt and black pepper. Cook for 2 to 3 minutes or until the Brussels sprouts are wilted.
4. In a medium bowl, whisk together the ricotta, Parmesan, and egg. Arrange a layer of butternut squash slices in the bottom of a 4.2-quart casserole dish, overlapping them as needed to create a complete layer. Add a layer of the Brussels sprout and sausage mixture, then add a layer of the ricotta-Parmesan mixture. Repeat these three layers, then top with the remaining butternut squash slices. Finish with the Gruyère.
5. Cover the lasagna with foil and bake for 40 to 45 minutes or until the squash is easily pierced with a fork and the cheese has melted. Remove the lasagna from the oven, remove the foil, and immediately crumble over the sage. Set aside to rest for 5 minutes, then carefully slice and serve.
Excerpted from “Inspiralize Everything” by Ali Maffucci. Copyright ©2016 Photography by Evan Sung. Published by Clarkson Potter/Publishers, a division of Penguin Random House LLC, New York. Reprinted with permission.