Read The Veggie Spiral Slicer Cookbook Online
Authors: Kelsey Kinser
The Veggie Spiral Slicer Cookbook (4 page)
MAKES 4 BURRITOS
3 tablespoons vegetable oil, divided
1/2 medium sweet potato, spiralized on blade 3
1/4 cup chopped green bell pepper
1/2 pound breakfast sausage, crumbled
2 tablespoons maple syrup
1 medium clove garlic, minced
3 large eggs, beaten
4 (8-inch) flour tortillas
1/4 cup sharp cheddar cheese, shredded
1.
In a large skillet, heat 2 tablespoons of the vegetable oil on medium-high heat. Add the sweet potato noodles, stir to coat the bottom of the noodles with oil, cover, and cook for 5 minutes.
2.
Add the bell pepper and breakfast sausage. Stir and cook for 10 minutes, uncovered. Add the maple syrup and garlic and cook for one more minute. Remove this mixture from the heat and set aside in a paper towel–lined bowl.
3.
Wipe the skillet clean and heat up the last tablespoon of vegetable oil on medium heat.
4.
Add the beaten eggs and scramble. Cook the eggs until they are set but not dry, approximately 2 minutes. Remove the eggs from the heat.
5.
To assemble, place some of the sausage and sweet potato filling in each tortilla. Top with some scrambled egg and sharp cheddar. Roll up and allow the residual heat to melt the cheese. Enjoy!
Candied Ginger and Carrot Scones
It never ceases to amaze me how absolutely nutritionally terrible classic carrot cake is, which is exactly why it’s so delicious and why I crave it so often. In my attempt to re-create the flavor profile of classic spiced and sweet carrot cake, I came up with this recipe for scones. It’s a lovely and hearty way to start any day, or you can just as easily enjoy it with a cup of tea to hold over any ravenous appetites till lunch. If you would like to, you can use reduced fat cream cheese in this recipe.
MAKES 12 TO 16 SCONES
For the scones:
2 cups whole wheat flour
1/3 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 tablespoons frozen cream cheese, cut into cubes
4 tablespoons frozen unsalted butter, cut into cubes
2/3 cup buttermilk
1 egg
2 large carrots, spiralized on blade 3
1/4 cup crystalized ginger, minced
For the glaze:
1/2 cup cream cheese, at room temperature
zest and juice of 1/2 orange
1/2 cup powdered sugar
chopped, crystalized ginger, for garnish (optional)
1.
Preheat the oven to 400°F and place the baking racks on the middle and lower levels of your oven. Line 2 baking trays with parchment paper.
2.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Move this mixture to your food processor.
3.
Pulse in the cream cheese and butter until the chunks are the size of peas. Transfer this mixture back to the large bowl.
4.
Whisk the buttermilk and egg together. Pour into the large bowl of dry ingredients.
5.
Stir lightly, until almost completely combined. Fold in the carrot noodles and crystalized ginger.
6.
Using a large ice cream scoop, portion out 12 to 16 scones, depending on the size of your ice cream scoop. Make sure to use two baking trays and put no more than 8 scones per tray. Bake both trays at the same time
for approximately 12 to 15 minutes or until the scones have expanded and are golden brown. Allow to cool completely before glazing.
7.
While waiting on the scones to cool, prepare the glaze. Using either a stand mixer, hand mixer, or your strongest arm, whisk the orange juice and zest into the cream cheese until they are homogenized. Whisk in the powdered sugar until you have a sweet mixture that is a drizzling consistency. Drizzle this on top of the scones and top with additional chopped crystalized ginger if you so desire.
Apple fritters on their own don’t need much of an introduction. In this recipe, I add more apples than usual to make them feel a little less sinful. I prefer Pink Lady apples and Fujis, but if you want to have some fun with it, just pick out any firm baking apples and mix and match!
MAKES 8 TO 12 FRITTERS
vegetable oil, enough to fill your pan at least 1-1/2 inches deep, plus 2 teaspoons
1 cup all-purpose flour
2 teaspoons sugar, plus 1/4 cup
1-1/4 teaspoons baking powder
large pinch of salt
1/2 cup milk
1 egg, beaten
3 apples, spiralized on blade 2
1 tablespoon ground cinnamon
NOTE:
If you add too many fritters to the pan at once, it will shock the oil and lower the temperature, which means they will have to spend more time in the oil, leading to a higher chance they’ll become a greasy final product. No bueno. Keep that oil hot, but not smoking, or go the extra mile and use an oil or candy thermometer, keeping the temperature at 375°F.
1.
Heat the vegetable oil in a large, high-walled pan over medium-high heat. You want to have enough oil to fill the pan at least 1.5 inches deep but not more than 2 inches.
2.
In a bowl, mix the flour, 2 teaspoons sugar, baking powder, and salt.
3.
In separate bowl, mix the milk, egg, and 2 teaspoons of vegetable oil. Add to the dry ingredients and mix just until almost combined. (Do not overmix!) Fold the apples noodles in with a spatula until they are mixed in, but still retain some of their shape.
4.
Use a greased soup spoon to drop large scoops of the batter into the hot oil. Use the back of the spoon to flatten out the dough ball somewhat. Fry the fritters, flipping once until they are golden brown on each side.
5.
Remove the fritters from the oil and rest them briefly on a plate lined with paper towels.
6.
While the fritters drain slightly, mix together the cinnamon and the 1/4 cup sugar. While the delicious apple dumplings are still warm, toss them in the cinnamon sugar-mixture and serve immediately.
I first discovered this dish in Barcelona, where it is served at all hours from afternoon until after dinner and goes by the name “tortilla.” However, being from the States, in my eyes eggs are meant for breakfast (or frying and putting on top of sandwiches). That being said, feel free to enjoy this quick and delicious dish at any time of the day!
MAKES 4 TO 6 SERVINGS
4 tablespoons olive oil, divided
1 large Russet potato, spiralized on blade 3
6 eggs
2 teaspoons garlic powder
1/2 teaspoon salt
freshly ground black pepper, to taste
1 medium yellow onion, sliced very thinly
1.
In a small skillet, heat 2 tablespoons of the olive oil on medium heat. Make sure to swirl the oil around to cover the bottom of the entire skillet.
2.
Place the potato noodles on a plate, cover with a damp paper towel, and microwave for 2 minutes. This will help ensure that the potatoes are cooked all the way through for the finished dish.
3.
In a large bowl, stir the eggs, garlic powder, salt, and pepper together. The eggs need to be well blended. Add the onion and potato.
4.
Pour the potato and egg mixture into the heated pan. Press the potatoes down so that the top is flattened and the omelet is as compact as possible. Cover and cook on medium heat for approximately 10 minutes.
5.
Remove the cover of the skillet and ensure that the omelet has not stuck to the pan by running a large spatula underneath. Gently slide the omelet onto a plate. Add the remaining olive oil to the skillet, keeping the heat on medium-high.
6.
Once the oil has heated up, gently slide the Spanish omelet back into the skillet. Cover and cook for another 5 minutes. This helps to brown all sides of the omelet, giving it a nice “set” edge.
7.
To serve, place the omelet on a plate, allowing it to cool for a few minutes. Cut into wedges.
Simple and flavorful, protein-packed frittatas are an excellent way to add a hearty amount of vegetables into your breakfast. The only requirement is an oven-safe pan. While the frittata sets in the broiler, you can get the orange juice, coffee, side dishes, and/or toast ready.
MAKES 4 TO 6 SERVINGS
1 tablespoon butter
1 medium zucchini, spiralized on blade 3
4 thin slices pancetta, chopped
2 marinated artichoke hearts, roughly chopped
1/4 cup mozzarella, chopped into small cubes
6 eggs, beaten
1/2 teaspoon freshly ground black pepper
1.
Preheat your broiler to high.
2.
In an oven-safe skillet, melt the butter on medium-high heat. Add the zucchini noodles. Cover and cook, stirring occasionally until the noodles are soft but not fully cooked through, about 5 minutes. Set the noodles aside.
3.
Wipe the skillet clean and dry with a paper or kitchen towel. Return the pan to the stove, lower the heat to medium, and add the pancetta and artichoke hearts. Cook, stirring frequently, until the fat on the pancetta becomes translucent, about 4 to 5 minutes. At this point, add the mozzarella and cook without stirring, just until it begins to melt, about 3 minutes. Add the zucchini noodles.
