- Root vegetables
- Sweet potato
Use a spiralizer to create thin vegetable ribbons, drizzle with olive oil and lemon and then bake in a hot oven for 20 minutes. We call this veggighetti in our house and the combination of carrot, courgette and sweet potato is delicious.
2 people made this
- 2 large carrots, sliced into thin ribbons using a spiralizer
- 1 courgette, sliced into thin ribbons using a spiralizer
- 1 small sweet potato, sliced into thin ribbons using a spiralizer
- 2 tablespoons olive oil, or as needed
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest, or to taste
- salt and freshly ground black pepper to taste
- 1 1/2 teaspoons fresh chopped parsley
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 200 C / Gas 6. Line a baking dish with foil.
- Place carrots, courgette and sweet potato ribbons in a large bowl; stir in olive oil, butter, lemon juice and lemon zest until combined; season with salt and pepper. Pour vegetable mixture into prepared baking dish.
- Bake in the preheated oven for 10 minutes; toss mixture again. Continue baking until vegetables are tender, about 10 more minutes.
- Transfer vegetables to individual serving bowls; sprinkle with parsley.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
Really tasty and very easy. I added some feta cheese and pesto after baking.-10 Apr 2016
Crispy Baked Curly Fries
Do you have a spiralizer? I vividly remember when I got mine… we were living in Canada at the time but I had the brilliant idea to ship it to Lee since I was going to be in the U.S. the next week. What I didn’t think through was that I might not be able to take a bunch of blades into my carry-on bag onto the plane… Shout out to C’s mom for shipping my beloved spiralizer home for me! Not my most brilliant move.
It’s since moved back across the border and into two different homes. I’ll be honest, I don’t use it as much as I used to now that the craze has died down, but zoodles and curly fries are definitely my go-to when I do whip it out!
Garlic Asiago Baked Spiralized Fries
- 1 medium sweet potato Blade B
- 1 medium Idaho potato Blade B
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder
- 1/3 cup grated asiago cheese
- fine sea salt and ground pepper
- 1 pound ground beef
- 1 teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 tablespoon salt, or more to taste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground thyme
- ¼ teaspoon red pepper flakes
- 1 (6 ounce) can tomato paste
- 3 zucchini, cut into long strands
Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease.
Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
Mix zucchini "noodles" into sauce, pressing down to fully submerge them simmer over medium-low heat until zucchini is tender, about 10 minutes.
- 1 pound russet potatoes (2 medium or 1 large)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
Clean potatoes and peel, if desired. Using a medium spiralizer blade, spiralize the potatoes. Cut the spirals into 3-inch lengths. Place in a bowl of cool water and let soak for 20 minutes.
Preheat oven to 425 degrees F. Line 2 rimmed baking sheets with parchment paper.
Drain the potatoes and pat dry. Place the potatoes back in the dried-out bowl and add oil, garlic powder, smoked paprika, onion powder, pepper and salt toss until the potatoes are well coated.
Divide the potatoes between the baking sheets, spreading into as single a layer as possible. Place both pans in the oven and bake for 20 minutes. Stir the fries and remove any that are golden and crisp. Continue baking the remaining fries, stirring and removing any fries that are done every 5 minutes, until all the fries are crisp, 10 to 15 minutes longer. Baking time will depend on the thickness of your spiralized potatoes.
To make ahead: Prepare through Step 1 and let potatoes soak in water for up to 2 hours.
“Baked Ziti” Zucchini Zoodles
Another year has come and passed. Like most people out there I have a resolution to be healthier. Which is a lot easier said than done, can you relate? Having a thyroid disorder makes it so if I eat an egg roll than my ass jiggles for a week. If you think I’m going to stop eating egg rolls you’re out of your mind. To counteract this I try to eat healthy, and exercise 4-6 times a week. This is the price you pay for pu pu platter greatness. Also, I have a family history of a lot of sickness, something I’d like to avoid. So I eat the pu pu’s of the world sparingly. This next recipe of “baked ziti” with zucchini noodles is inspired by all these things.
I, like many other food freaks out there, have seen the veggie noodle craze sweep across our lands. Like any gadget head I went out and bought a zoodle maker, that’s a lie I bought it on amazon. The only veggie noodle experience I have is from spaghetti squash, which I enjoy to an extent. Nothing is going to beat real pasta, no matter what the hippies, diet gurus, vegans and telemarketers try to tell you. I will never lie to you, but I will say these zoodles are pretty good, and super light. So after you go on a bender of fried mars bars at the county fair, reach for the zoodler and zoodle up some zoodles. Man I like saying anything zoodle related.
Use These Kitchen Must-Haves to Make Your Next Batch of Baked Beans 🍴
I&rsquove made baked beans from scratch before&mdashsoaked the navy beans and everything. They just weren&rsquot as good as the ones made with pork &lsquon beans.
Does that make me a bad person?
Stir it together, then pour in the barbecue sauce/brown sugar mixture.
Bring this all to a simmer. And I think if you like things spicy, you could easily add in some chopped fresh jalapeno to the onion/green pepper mixture. That would give these some serious kick.
Then pour it into a large casserole pan.
Finally, put the half-cooked bacon slices all over the top. Since the fat has already been rendered from these, they&rsquore going to cook up really nicely in the oven&hellipand there won&rsquot be that big layer of grease standing on top of the beans.
Not that I&rsquove ever minded that big layer of grease.
I&rsquove never minded bacon grease in my life.
Now, here&rsquos the key: bake this low and slow&mdash325 degrees for 2 hours. You want the beans to be very, very cooked, the bacon very, very brown, and no soupiness to the dish whasoever.
You won&rsquot believe how delicious these are.
Labor Day: make these baked beans! I&rsquom a serious baked bean fan, and I couldn&rsquot get enough of these. They were absolutely perfect.
Thank you, Pamanderson. You cook reeeeel goooood. Has anyone ever told you that?
Baked Redfish Fillets
The Acadian redfish is a rockfish that is sometimes marketed as "ocean perch" or "red drum." It is a non-oily fish with a sweet, somewhat mild flavor and large flakes.
Chef Paul Prudhomme made the fish very popular in the early 1980s with his recipe for Cajun-style blackened redfish. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme's Louisiana Kitchen. The popularity of the dish led to the overfishing of redfish in the Gulf of Mexico.
The Acadian redfish, from the Northwest Atlantic, is considered a sustainable fish and should not be confused with the redfish (red drum) from the Gulf of Mexico, which were designated a protected game fish in 2007. For a more sustainable option, choose Acadian redfish or farmed redfish or red drum.
Feel free to substitute red snapper, black drum, haddock, cod, or another type of mild, white fish fillets.
This fish dinner is so versatile, it goes well with everything from tossed salad, steamed veggies, french fries, or rice.
Oven-Fried Potato Latkes
Latkes, or crisp onion-scented potato pancakes, are a traditional Hanukkah dish. Go to any Hanukkah party and you’ll find an apron-clad Jewish mother or grandmother standing at the stove frying and doling them out, a tradition I loved and cherished until I became the poor mother who had to make them. Cooking short order-style with hot oil splattering all over the kitchen and children running underfoot—no thank you!
Enter these oven-fried latkes. They’re no healthier, mind you, but they’re just as good, half the mess, and so much easier than the traditional stovetop version. To make them, you’ll need two non-stick rimmed baking sheets. Be sure they are truly non-stick, otherwise, the latkes will stick.
Zucchini Veggiefredo Recipe
I have an amazing Aunt named Jill. She’s been one of my biggest cheerleaders and fans my whole life. So, of course, she’s been reading this blog from when I first started back in 2007! Recently, she excitedly wrote me an email about her new favorite kitchen gadget, The Veggetti. The Vegetti is a small, inexpensive spiralizer, that takes your vegetables like zucchini, carrots, or potatoes, and turns them into long stringy noodles! She was so excited to discover the Veggetti, that she sent me this photo and email:
Amy, feel free to use this review if it is helpful! Love you, Jill
This was super easy and delicious! I ordered the Veggetti spiral slicer on Amazon.com for less than $15.
It is super sharp so be careful and don’t touch the blades! It is also super easy to just put the raw zucchini squash (or other vegetable) in the unit and twist it to produce continuous long spaghetti-like strands. There are two settings, wide or narrow. These are the “wide” noodles.
You can eat them raw, but I zapped mine, covered, in the microwave for 1 minute 30 seconds. I added about a half teaspoon of butter and some seasoned salt and pepper. Absolutely delicious! Tender with just the slightest crunch. Would work beautifully as a pasta substitute (low calorie, gluten free) in any recipe, or as a nice vegetable side dish. Or raw as a salad. Or with stir fry. Or to add crunch to a sandwich. I will be using this a lot!
It only takes a few seconds, and no fancy attachments or mechanisms, so you can just make as little or as much as you want.
Right after getting her email, I saw the veggetti at our local grocery store and bought it! You can also find it at Bed, Bath & Beyond, Walmart, Target, or of course Amazon. With squash bursting from our garden right now, I figure we would use it a few times before the season ended. We got home from shopping and Erica wanted to give it a go right away (she loves new kitchen gadgets too) WARNING– this is a job for older kids only! I cut myself on the blade by barely touching the inside. It’s super sharp!
Zucchini Veggiefredo Recipe
We cut our zucchini into spiral “noodles”, and decided to make some cheesy alfredo sauce to put on top. So yummy and delicious! (FULL RECIPE BELOW)
Would I recommend the Veggetti? Yes, if you want new ways to cut and eat vegetables! Although it’s “just another kitchen gadget”, I like it MUCH better than my mandolin (too many disasters with my mandolin!). It also is super small- unlike most kitchen gadgets I have purchased that take up so much space, this one is so small it fits snuggly in my kitchen drawer.
The downside: It’s not easy to clean. Although the literature said carrots are great to cut with it, ours were too skinny to make it work well. We were too scared to get our fingers in there, and the tip of the carrot kept breaking off.
We haven’t’ tried potatoes yet, but you could make some hashbrowns with it too!
Our Vegetable Alfredo Pasta was perfect for our lunch! We added even more fruits and veggies because everything looked so colorful and delicious!