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-   -   Who's got a spiralizer? Need some ideas. (http://forum.lowcarber.org/showthread.php?t=472582)

Kaillean Mon, Mar-14-16 16:08

Who's got a spiralizer? Need some ideas.
 
Aside from zoodles, what are you favorite things/recipes to make with your spiralizer? I'm waiting for mine to arrive from Amazon and excited to jazz up my veggie dish repetoire! :)

aamama Mon, Mar-14-16 17:03

All I ever make with mine is zoodles, so I'd LOVE more ideas too!!!

GreekRibs Mon, Mar-14-16 17:06

I don't even know what a spiralizer IS
lol

Kaillean Mon, Mar-14-16 17:11

These are spiralizers. They essentially turn veggies into long, spiral strings for veggie noodles, salads, etc.

Remains to be seen whether this trendy gadget will be useful or another space hog in the cupboard. :lol:

aamama Mon, Mar-14-16 17:23

I use mine 3 or 4 times per month. Definitely worth the investment for me!

GreekRibs Mon, Mar-14-16 17:26

Woweee, cool. It sounded racier than that ;)

mojolissa Mon, Mar-14-16 17:31

Yeah, sorry I only have made the zoodles, but that is good enough! I know myself better and opted for the hand held one. Past experience has taught me that I used something for a little while and then it lives in the cupboard for years never to see the light of day again! :lol:
My family loves the zoodles with shrimp and alfredo sauce. Awesome!

deirdra Mon, Mar-14-16 17:55

I mainly spiralize zucchini with my cheap, handheld Veggetti, which doesn't take up much space. It is great with just butter, or spaghetti sauce or alfredo sauce.

Kristine Mon, Mar-14-16 18:01

I've done carrot and cucumber curls on salads for a different texture. :idea:

I rarely buy zucchini, but my spiralizer was totally worth it for the summer when I was growing zuke. Pretty much already paid for itself if you compare it to the cost of the equivalent amount of shirataki noodles. I never really liked zoodles the times I sliced them by hand with a knife... just something about the texture and irregularity of size. I'd never get sick of the spiralizer sliced ones, though. So it's definitely one of my favorite kitchen toys.

(ETA) - Mine's the hand-held Vegetti, too. I don't have room for the big one. The Vegetti might be a problem if you have carpal tunnel syndrome or something, but zucchini are soft enough that it's not much of a problem for most folks.

JEY100 Tue, Mar-15-16 04:18

Put Spiralizer into Pinterest search...you will get hundreds. I found this website through it: http://inspiralized.com/recipes/
She has recipes for all kinds of veg. Try sweet potato if you can handle the carbs, daikon, cucumber...fun. Remember to make a slice or you will end up with a three foot zucchini noodle.
See previous thread photo http://forum.lowcarber.org/showpost...60&postcount=39
There is another recipe website earlier in this same thread.

Nancy LC Tue, Mar-15-16 08:19

I make a Thai pickled cucumber salad and use the spiral slicer to cut the cucumbers into very fine slices. You just run a knife down one edge of the cucumber and then it cuts it into discs instead of making a ribbon.

I even put a red pepper in my spiralizer once. I wanted really thin slices to put into my salad. It worked!

MickiSue Tue, Mar-15-16 10:26

Zoodles are the staple for me. But as above, carrots and cukes work well, too.

There are so many uses for the zoodles, though. Toss them in a curry. A bed for anything from goulash to pasta sauces. Raw in a salad. SOO good.

Robin120 Tue, Mar-15-16 12:15

i use mine once a week or so- love it!

for zoodles- i pick a sauce and a protein.

sauces: cheese, alfredo, curry, pesto
preotin: shrimp, chicken, chicken meatballs....

for cucumber salads:
asian vinagerette, tzatiki, chinese peanut sauce, italian vinaigrette with goat cheese/olives/roasted red pepper/ and chicken.....

Kaillean Tue, Mar-15-16 14:11

Thank you for all the input. I think I am going to start with the shrimp scampi zoodles recipes.

Do you guys have issues with watery sauce? Do you do anything special to avoid this?

MickiSue Tue, Mar-15-16 17:03

I just use less liquid. But if you want, you could make the zoodles, salt them, toss with your hands, and let sit in a colander for 15 minutes or so. Sort of the same way you get rid of excess water in eggplant.


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