Amazon. com: Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta: Kitchen & Dining. I join the enthusiastic reviewers for this product. I did not get mine through Amazon (it was a gift) but I patronize Amazon and often read reviews on the site prior to making purchases. Much thanks to my fellow reviewers.

741 reviews of Spiral Diner & Bakery "My kiddo and I love going to Spiral Diner. We've been to the Fort Worth and Dallas locations and love both of their personalities.

Mean it.)Two things that seem to keep cropping up for this item are cleaning frustrations and wasted veggie- ends. Hoping to help, I respectfully offer the following: CLEANING: I don't use the end cap at all, so when I've finished using the Veggetti I simply immerse it in a large enough cup of warm water to soak until I'm ready to clean it. I know it's dishwasher safe, but the heat and dishwasher soaps can shorten the life of many items - particularly anything plastic or metal (check on both counts here).

The best part about this Zucchini Pad Thai is that you can add what ever protein you want. We like to have our zucchini noodles a little on the crunchy side, so we. Made the zucchini noodles, chicken & feta. I added diced red bell pepper for color and greek seasoning.It was delicious and easy! · How to Make Zucchini Noodles. If you need a healthier, grain-free alternative to standard pasta, you can use zucchini noodles. These noodles are simple to. How to slice zucchini into noodles with a spiral slicer and make a simple salad with olive oil, lemon juice, cumin, toasted pumpkin seeds. and purple basil. There is still time to get some canning or freezer packs done for the season! 20 lb. San Marzano tomato cases are still available for purchase. Save time in the kitchen by spiralizing once and eating fresh all week. Here is how to store spiralized zucchini (and other veggies) so they stay fresh.

I did take the water out of the zucchini with the salt, only because I wanted to cook it in with the butter and anchovies; 1 minute is adequate. Vietnamese pho noodle soup runs in our kitchen like an overflowing spring river after a snow melt. Best Food. Rarely do we ever go a whole week without pho and when my Mom is. One of the questions I’m asked most frequently is, “What’s the best way to cook zucchini noodles?” Zucchini can be tricky, because it’s made up of over 95%.

Since nothing has dried on it because I've soaked it, I just use a kitchen- designated toothbrush to gently clean around the blades in the warm, soapy dishwater I'm using for wood- handle knives, pots and anything else I don't want to run through the dishwasher. After rinsing, I give it a good shake, dry the outside lightly with a paper towel and let it air- dry. WASTED VEGGIE ENDS: After washing the veg (zucchini mostly) WITHOUT PEELING IT, I cut off the flower (or 'belly button') end, insert that end into the Veggetti and LEAVE THE STEM on the other end. When I get to the point where my fingers might be at risk, I insert the tines of a short dessert fork into the stem and continue turning **slowly and carefully** until I have about a 1- inch cone below the stem. I simply slice the small bit of remaining squash into a few small 'coins' and throw nothing at all away except the stem. Back on the farm, that stem would've gone on the compost pile or in the slop container for livestock feed..

I'm a long way from the farm now.) Fingers safe; nothing wasted. The end- cap included is suggested for use as a grip when nearing the end of the veg. As thoughtfully well- intended a gesture as that may be, I respectfully submit my input: I found it amusingly useless at best and dag- blamed annoying at worst. Nuff said. As far as its efficacy (in my experience), only the larger- bladed side does what I want it to do. It works wonderfully well on zucchini and yellow squash (unless the yellow squash is too big and the seeds impede successful use). I tried it on eggplant and had to restrain myself from using words that got my mouth washed out with soap eons ago.

If you want eggplant noodles, peel the eggplant and cut it into 1- inch 'slabs' then use a vegetable peeler to get long, flat strips.. I think carrots and potatoes would unnecessarily dull the blades (and shorten the life of the item) and since I can get pre- shredded carrot and frozen shredded potatoes at the grocery store, why re- invent the wheel? Some folks said they had success with cucumbers; I did not. I'm deliriously happy with the zucchini spirals it produces though and use them in Pad Thai, with Bolognese pasta sauce, in cold antipasto salads and I'm still experimenting.

Oh - to cut down on the watery- ness of the zucchini spirals, I lay 2 paper towels in the bottom of the big metal bowl I use and spiral away at least an hour or more before I want to use them, then place the bowl UNCOVERED in the fridge. The zucchini 'weeps' into the paper towels below; the fridge helps that along the dehumidifying process while keeping them crisp. This is especially helpful if I'm serving zoodles with a hot pasta sauce.)A few folks noted the 'corkscrew' that seem to work its way through the hole in the middle of the device.

That's the main reason I leave the cap off during use: those 'corkscrews' fall into the bowl I'm using to catch the zoodles instead of building up in the lower compartment. They can even be used as a decorative garnish if one is so inclined. I was saddened to note the number of folks who threw their Veggettis away in frustration. May I politely suggest bequeathing such things to Good.

Will or a friend or neighbor? One man's trash is another man's treasure" is what I heard often as a kid.

How To Spiralize Vegetables (Without A Spiralizer!) + 2 Veggie “Pasta” Dishes — Oh She Glows. I’m sure many of you are familiar with spiralizer machines – famous for turning vegetables like zucchini into spiraled, curly, pasta- like strands.

I first had zucchini “pasta” a few years ago at a raw food restaurant and I couldn’t get over how similar it was to regular pasta noodles. A spiralizer machine has always been in the back of my mind since then! I found myself at Kitchen Stuff Plus last week and asked a sales person if they sold spiralizer machines.“No, I’m sorry we don’t, but we do sell julienne peelers.”Julienne peeler??

My ears perked up. How did I not know about this amazing invention? I immediately bought both brands of julienne peelers they carried – you know, just in case one was a dud. And one of them WAS a dud, but the other – Zyliss brand – worked fantastically. I was literally yelling, “Yay it worked!!!” to Sketchie who was trying his best to ignore me in his Sketchie Shell (formerly known as the “cat tent”).

Meet my new Zyliss Julienne Peeler: UPDATE: I now use this julienne peeler by Kuhn Rikon. As soon as I got home I made a huge bowl of pasta- like veggies using a green zucchini, yellow zucchini, and a large carrot. To make it, grab zucchini or carrots and peel away like you would a normal peeler. There is no need to cook the vegetables beforehand, but feel free to heat the veggie “noodles” up in a skillet very briefly just before serving. Sometimes I eat it cold and other times warm, it just depends on my mood. I was quite impressed with how thin it cut the strands! It gets trickier to peel as you get close to the bottom, so I usually chop up the remaining piece and either throw it in or save it for a stir fry later on.

I’m sure using julienne peelers for this purpose is old news to many of you, but it’s new, exciting news to me. Don’t you love when you find out a cool trick? Naturally, I’ve been julienning/spiralizing my little heart out.

So far I’ve tried zucchini and carrots, but I’m wondering if it works on other veggies or fruit. I’m sure beets would work, although it would be messy.

I’m pretty sure it will work on potatoes too. Butternut squash?

Let me know below if you have any ideas and I will be sure to try it out. The first thing I made was a mix of green & yellow zucchini, and carrot “pasta” topped with my 1. Minute Creamy Avocado Pasta sauce. It was lovely! Avocado pasta sauce tip – if you are looking to cut down the oil, sometimes I sub half the oil (1 tbsp) for 1 tbsp water and it’s never missed. For some protein, I added tofu on the side. Easy, fun to eat, refreshing, and perfect for a hot summer day. Another fun meal I made is this yellow zucchini pasta dish with White Linen Collection Marinara Sauce, hummus, a crumbled veggie burger, basil, and Herbamare.

Promptly INHALED! If you are interested in a cheap way to “julienne/spiralize” zucchini, carrots, etc – I highly recommend trying out a julienne peeler. It only takes a few minutes, the clean up is minimal, and if you’re like me, you’ll find yourself upping your veggie intake substantially. Let's get social!

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