Healthy Food

My Favorite Healthy & Lazy Spiralizer Recipes

Spiralizer is like a great invention of human beings because of its freshness, high fiber content, lots of nutrients and vitamins. They are very easy to make. With a good peeler, you can make a ghetto spiralizer. It’s super useful, fast and time-saving. However, what you could do with them? Which recipes you could make?

Great question!

In the most common way, spiralizers are taken advantage of making something like noodles or ramen, which I also share you the recipes below. However, alongside with that, there are ways to enjoy them more deliciously, and flavorfully.

The four recipes below are my high recommendation for you to vary up your spiralizer recipes. Enjoy!

Squash pappardelle

Ingredients

  • Squash
  • Salt & pepper
  • Leaves of basil
  • Olive oil
  • Parmesan cheese

How-to

I use squash to make wide ribbons, a bit like Italian pappardelle pasta. Boil them for about 2 to 3 minutes, or until they are almost cooked.

Train, then plate them with parmesan cheese on top, salt and pepper. A feel leaves of basil and a drizzle of olive oil. I really like the squash and parmesan cheese combo.

Using vegetables and basil leaves makes it more fresh than rich.

Again, it’s different from pasta, of course: you clearly don’t get the same bite, but overall, I think it.

Potato frisps

Ingredients

  • Ghetto spiralizer
  • Salt
  • Cooking oil

How-to

So, using my “ghetto spiralizer”, I did make some potato noodles which does sound pretty lame. Yeah, I must admit that but then, rebranded them as frisps! Somewhere in between crisps and fries.

In a large and deep pan, heat up a reasonable amount of oil. The temperature we are aiming at is 180C or 360F. So, if you don’t have a digital thermometer, laser gun, non-contact infrared stuff, you can just use a tiny bit of potato, dip it in and if it’s sizzling nicely, then they are good to go.

But, seriously, you need that thermometer.

Cook those in small batches until they reach a nice golden-brown color. Season them with salt as soon as you get them out.

Let me explain how it works: So, basically, when you get the frisps out of the oil, they will have a thin layer of oil on the outside. After just a feel seconds, the oil will be sucked inside the frisps. So, if you wait too long, the skin is going to be dry and, if you season that, the salt is just going to be fall off.

But, if you season early, the salt is going to be season the oil outside, which will be sucked inside afterwards. Brilliantly, you just seasoned the frisps.

Stir fry

Ingredients

  • Vegetable noodles
  • Ginger-garlic paste
  • Sauce
  • Corianders
  • Crush peanuts
  • Hot sauce

How-to

Vegetable noodles are made for this. I have squash, parsnips, daikon and zucchini. Keep in mind this simple rule: the more tough the vegetable is, the sooner you should be introducing it to the pan.

With that mind start on high heat, add a nice coating of oil, drop the squash, parsnips and coriander stalks. Fry them for two minutes, add a tablespoon of ginger-garlic paste, daikon and zucchini. Fry those for another minute.

Add a tablespoon of any sauce, like oyster sauce and another one of other.

Top that up with coriander leaves, crushed peanuts a drizzle of hot sauce.

Quick, efficient, it delivers many layers of flavors. You have got freshness from zucchini and daikon and coriander leaves, a bit more body from squash and parsnips, salty crunch from peanuts and the oyster sauce and coriander stems make for a base of flavors.

Ramen noodles

Ingredient

  • Thick pork belly slices
  • Black pepper
  • Coriander
  • Cloves
  • Cinnamon
  • Soy sauce
  • Ketchup (or tomato puree)
  • Vegetables from spiralizing leftovers

How-to

This one requires different levels of commitment. I chose to make my own stock, so the long way around. Slowly poaching thick pork belly slices in a heavily season liquid. Black pepper, coriander seeds, cloves and cinnamon, a drizzle of soy sauce, another one of ketchup (if you are running out of tomato puree like me).

To pump up the flavors, add vegetables (and those are spiralizing leftovers). I also add an onion with the skin on, for the color, and a carrot for sweetness. Let that bleep away for about an hour.

Now, in a bowl, place soft and tender vegetable noodles like zucchini or daikon noodles. Pour the broth through a sift lined with a muslin fabric, aka an old, but clean t-shirt. I just want to get rid of any impurities and get a clear stock. Sitting in boiling water for about two or three minutes is enough to cook those veg.

Add small slice of pork belly, sesame seeds, basil or coriander and fresh herb really. I absolute love sesame oil. This dish is very reassuring like proper ramen and definitely less heavy than egg noodles, for example.

So of course, I made it the long way, but if you start with pre-made stock, then I think it’s a five-minute job.

Now, that’s all it! I hope you enjoy this article as well as find it’s useful. These four recipes are the easiest ones to try at home, enjoy them yourself or with your family. I think based on its quick preparation and cooking, you can absolutely cook them as a morning meal, for lunch or dinner. Or spending some free time on the weekend to cook with other family members. Sound truly great!

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