Crispy spiralized sweet potatoes

Another delicious way to serve sweet potatoes is by using a spiralizer. First, I peel and remove the two ends of the potatoes. After using the Paderno three blade spiralizer, I gather the potatoes and place in my Venn Kitchen mixing bowl. Next, I just add a tablespoon or two of olive oil, season them with Weber grilling vegetable seasoning and parsley flakes,  and place on a baking sheet.

I would recommend roasting at 400 degrees for 15 minutes and then rotate and mix them up on the pan.  Return the pan to the oven and continue to roast until crispy and browned.  I roasted mine for a total of 20 minutes and they were ultra crispy and delicious.  They can be seasoned with salt, pepper or any type of spicy seasoning if desired. Vary by decreasing the roasting time for less crispy potatoes.

These sweet potatoes are a great snack, a perfect accompaniment to a burger or sandwich for a meal. And the spiralizer is so much fun to use.  Having the right equipment makes this recipe come together very quickly.

After visiting the home and housewares show this spring in Chicago, I have been so happy to test some new products coming soon to the kitchen marketplace.

Please notice my favorite new tools from Venn Kitchen products.  The mixing bowls are graduated and the perfect size for all types of food preparation. They are stain resistant and manufactured from food grade silicone coated nylon.  They are dishwasher safe and stack so nicely in a cabinet. The bowls have a non-slip base and even lids for storage.

I especially love my new Venn Kitchen cutting board, which served also as a great platter for my spiralizing.  As always, I love my Paderno spiralizer which was purchased at Williams Sonoma this spring. I used the smallest blade for my sweet potatoes.

Venn Kitchen products are distributed through Captivate Brands, a global manufacturer and innovator new to the marketplace.  For more information, follow them on Facebook at Venn Kitchen.  Their brand has so many new products coming to the market.

Zucchini zoodle lasagna

I have been experimenting with my Paderno spiralizer and tried this recipe which was especially tasty.  This would be a wonderful one to try with children, as they would not even know that zucchini were a main ingredient of this dish.

I adapted the recipe from Better Homes and Gardens one-pan recipes and added some additional ingredients which made it closer to a pizza or lasagna without the noodles or crust.

Here is how I made this lasagna which could also be named a casserole pizza. I used two zucchini, spiralized them, salted and placed in a colander to drain for 20 minute prior to starting to assemble the dish.

Pat dry the zucchini.  Mix 2 eggs, 1/2 cup shredded mozzarella cheese, 1/2 cup Parmesan cheese, 1/4 cup cake flour, and 2 tablespoons cornmeal in a bowl.  Add the zucchini.

Place in a ceramic baking dish which has been prepared with Pam.  Add 3 chopped green onions, freshly ground black pepper, and one chopped sweet red pepper to the top of the baking dish. Bake for 10 minutes and remove from the oven.

Then, add 3/4 can of pizza sauce to the top of the dish, top with 1 1/2 cups shredded mozzarella,  1/4 cup Parmesan cheese, mini pepperoni, sesame seeds and parsley flakes.  Bake 20 minutes or until cheese is well melted, and edges are crispy.

This dish is perfect to make ahead and store in the refrigerator to serve later in the day or within a few days.  I used my LidLover to cover the casserole and keep it fresh for heating up at a later time.

Zoodles with a spiral slicer

I finally purchased a Paderno spiralizer slicer and it has been a wonderful addition to my kitchen tool collection.  My three blade slicer is able to cut vegetables very quickly into angel hair noodles, shoestrings and even spiral cut strands.  My first attempt at using the tool was extremely successful, as I made zucchini noodles in place of pasta one evening for dinner.

I sautéed the zoodles with some sliced mushrooms, seasoned with black pepper and parsley flakes in one tablespoon olive oil. I cooked the zucchini noodles until soft and served with pasta sauce.  The noodles were extremely tasty, and confirm the recent enthusiasm from many chefs for using this spiral slicer.

I will be experimenting with apples, potatoes, carrots and cucumbers in the coming months. The slicer is an interesting way to prepare and cut these foods for appealing presentation and to increase food excitement.

For more information on this slicer, it can be purchased online at Williams Sonoma cookware.