I’ve been watching the “zoodle” craze from the sidelines. Admittedly, I’ve been tempted to jump in. Noodles made from healthy zucchini using a super-cool spiral cutter? Yes, please!
But truthfully, I’ve harbored fears that the fad (and my interest) would quickly fade, leaving me with one more gadget to add to the donation pile.
If you haven’t seen a spiral cutter, it is a small piece of kitchen equipment (several companies offer different models and styles) that cuts vegetables into (very!) long, curly noodle shapes. You push the vegetable into the blade area, turning it, hence the “spiral.”
I suppose my husband got tired of seeing me eye the contraption every time we shopped the kitchen supply store because I got a spiral cutter for Mother’s Day this year! And now I can’t stop using it.
One of my favorite dishes is the zoodles, which can be eaten raw (toss with lemon juice, black pepper and Parmesan cheese) or can be softened by sauteeing for 2 to 3 minutes in a bit of olive oil before tossing with your favorite pasta sauce for a low-carb dish. But I’m also spiral cutting sweet potatoes, cucumbers, radishes, turnips, carrots and even apples.
The spiral hit of the summer, though, has to be these baked curly fries. Oven fries are a great healthy alternative to the usual deep-fried french fries. But oven fries have always left us feeling a bit deprived, unsure whether the french fry itch has been adequately scratched. Until now. We truly love these oven fries! And with only 1 teaspoon of oil per recipe, these oven fries alone are worth the price of the spiral cutter.
//youngertime//
//youngertime//
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