I often feel like I own every kitchen toy possible. Then I get another catalog in the mail or see an ad on the internet. My latest acquisition is a spiralizer. Dreadful if completely accurate name.
It has 3 different blades so you get 3 different widths of spirals and you can use it on a wide variety of fruits and vegetables (zucchini, onion, potato, pears, apples, carrots, beets). Pretty much if you can stick it onto the machine, you can probably makes spirals. Before I bought it I checked out several books from the library to see what kinds of dishes could be prepared – ended up purchasing two cookbooks as well (and yes, I did get rid of two old cookbooks when the new ones arrived).
Of course, the day I had time to mess with it, I didn’t want to go shopping so I just made up a recipe using ingredients I already had in the house.
Sherrilee’s First Spiralized Chilied Potatoes
1 large yellow onion, spiralized
3 large Yukon gold potatoes, peeled and spiralized
2 T. butter
1 can of Chili Beans
1 can of tomatoes w/ chiles
1 pouch of Taco sauce
1 T. chili powder
1 T. cumin
Salt & pepper to taste
2 c. shredded pepper jack cheese
Saute onions in butter until translucent in oven-proof skillet. Add potatoes and cook for 8-10 minutes until they get soft. Add beans, tomatoes, taco sauce and spicing to taste. Top w/ cheese and heat in 350° F oven for about 15 minutes until cheese gets nice and melty.
YA loved it. Good recipe for a cold, rainy weekend even if I feel badly for participating in “verbing”!
What new verb do you detest?