Tag Archives: spiralizer

Tomatoes, mozzarella, and fresh basil is one of those perfect combinations for any time of year. Usually, I lightly dress my caprese with olive oil and balsamic vinegar and call it a day. The Test Kitchen wanted to put a (literal) twist on this classic dish using the 3-in-1 Electric Spiralizer.

spiralizer-cucumber-caprese-salad-3-1

Using your spiralizer, spiralize 2 seedless cucumbers using the ribbon disc. Arrange the cucumber ribbons, red and yellow cherry tomatoes (or any garden-fresh, seasonal tomatoes you have on hand), and mozzarella balls on salad plates or in a serving dish. Sprinkle with salt and pepper, then prepare your vinaigrette.

spiralizer-cucumber-caprese-salad-4-2

We used our single-serve blender to make our dressing – remember, blenders aren’t only meant for smoothies. In the blender, combine olive oil, white vinegar, garlic, sugar, Italian seasoning, salt and pepper. Blend until smooth then drizzle over your colourful caprese. We added yet another pop of colour and summer flavor by sprinkling fresh basil to finish the dish.

spiralizer-cucumber-caprese-salad-8-3

The red and yellow tomatoes pop next to the soft green cucumber ribbons. The addition of mozzarella cheese takes care of the salt and creaminess you crave and the basil ties it all together into a perfect summer side dish. Serve as a side at a backyard barbecue or alongside grilled fish for a light, seasonal dinner on the patio.

spiralizer-cucumber-caprese-salad-1-4

 

 

Spiralizer Cucumber Caprese Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Spiralizer Cucumber Caprese Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Using a spiralizer, make ribbons of the cucumber.
  2. Arrange cucumber ribbons, tomatoes and mozzarella on salad plates. Sprinkle with salt and coarse black pepper.
  3. To make vinaigrette, in a single-serve blender, add olive oil, vinegar, garlic, sugar, Italian seasoning, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and slightly thickened.
  4. Drizzle salads with vinaigrette and sprinkle with basil.
Share this Recipe


Breakfast casseroles are a great way to feed a crowd, whether it’s your large family or house guests over the weekend. Eggs, potatoes, bacon, cheese, tomatoes and more cheese – what’s not to like? If you need to feed a crowd, put this Spiralized Potato Breakfast Casserole on the table and watch it disappear.spiralizer-breakfast-casserole-5

 

Using your 3-in-1 Electric Spiralizer, spiralize about 2 pounds of baking potatoes. The spirals give this standard casserole a revamped appearance and texture. Microwave the potato spirals in a baking dish before adding the other ingredients. This helps the potatoes get a head start on cooking (they finish while the casserole bakes).spiralizer-breakfast-casserole-1

For your egg mixture, using a hand mixer, beat eggs, milk, sour cream, salt and pepper on medium speed. Then add grape tomatoes, cheddar cheese (or a combination of your favourite cheeses), green onion and bacon to the egg mixture and stir. We used pre-cooked bacon as a time-saver but if you have the time in the morning, a little bacon grease wouldn’t hurt this recipe. Pour the egg mixture over the potatoes and cover with aluminum foil. Bake for 45-50 minutes at 350 degrees.spiralizer-breakfast-casserole-14

Uncover the casserole and add remaining cheese and dot the top with grape tomatoes. Put it back in the oven to finish cooking for about 15 minutes and you’re ready to serve.spiralizer-breakfast-casserole-11

This casserole is a meal in itself, but you could serve it alongside fruit salad or extra pieces of bacon for an extra hearty breakfast. It serves twelve so make sure diners bring their appetites or save leftovers for breakfast throughout the week.

 

 

Bacon Cheese and Tomato Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Bacon Cheese and Tomato Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
  2. Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discolouring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
  3. Microwave potatoes on HIGH until fork tender, about 3 minutes.
  4. In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
  5. Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
  6. Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
  7. Bake for 45 to 50 minutes. Uncover and top with remaining cheese. Bake until mixture is firm and cheese is melted, about 15 minutes longer.
Share this Recipe


You’ve probably noticed spiralized vegetables make a beautiful – not to mention healthy –  substitute for pasta, but what about using them as toppings for a colorful pizza? It took very little time to convince ourselves this was a great idea. And while we may have just been searching for an excuse to ask the Test Kitchen to develop another delicious pizza recipe, it worked out in our favour.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-1st

 

We spiralized carrots, zucchini and yellow squash for our Spiralizer Veggie and Sun-Dried Tomato Pesto Pizza. We also sliced red onion for an additional pop of color on our pie. While we found this combination of vegetables to be particularly appealing to both our eyes and stomachs, you can easily mix and match your favorite seasonal veggies.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-2

We used our favourite store-bought pizza crust to save us some time in the kitchen but making your own pizza dough in the bread machine only takes about 20 minutes. We spread sun-dried tomato pesto evenly over the crust and then placed mozzarella slices over the pesto. After placing the veggie spirals between two paper towels to help remove most of the moisture, we spread them out over the cheese then topped them with, you guessed it, even more parmesan cheese.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-3rd

Bake for 8 to 10 minutes at 450 degrees and it’s pizza time. While you could definitely make this pizza for a Friday night in with the family (it’s a great way to get the kids to eat more vegetables), it would definitely be the topic of conversation at any dinner party. The colorful spirals pop on top of the white mozzarella cheese and it’s almost too pretty to eat. Almost.

Spiralizer-Veggie-and-Sun-Dried-Tomato-Pesto-Pizza-4th

Sprializer Veggie and Sun-Dried Tomato Pesto Pizza
Ingredients
  • 1 large carrot
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 thin crust Italian pizza crust
  • 1/2 cup Sun-Dried Tomato Pesto
  • 8 ounces fresh mozzarella, sliced 1/4-inch thick
  • 1/2 small red onion, thinly sliced
  • 1/2 cup shredded Parmesan cheese
Instructions
  1. Heat oven to 450°F.
  2. Using a Spiralizer, cut carrot, zucchini and yellow squash in spirals. You will need about 1 cup of each. Place spirals between two layers of paper towels and squeeze to remove as much moisture as possible; set aside. Reserve any remaining spirals for another use.
  3. Spread Sun-Dried Tomato Pesto in an even layer over pizza crust. Place mozzarella slices over pesto. Arrange veggie spirals evenly over cheese. Sprinkle with red onion slices. Top with Parmesan cheese.
  4. Place pizza directly on oven rack. Bake until cheese is melted and crust is browned, 8 to 10 minutes.

Serves 6



It’s apple season and we can’t seem to get enough of this crisp, sweet fruit. Cider, pie, cookies, butter, you name it – it’s truly all about apples this time of year.  While you’re busy peeling and coring, make sure to add this apple crumb tart to your fall recipe lineup.

Spiralizer-Apple-Crumb-Tart-ribbons-1st

 

Line a large cookie sheet with parchment paper. Place room-temperature pie crust in the center of the cookie sheet and unroll (you can use pre made pie crust, or make your own).

Spiralizer-Apple-Crumb-Tart-ribbons-2nd

In a food processor, pulse flour, oats, brown sugar, sugar, and cinnamon until the mixture is blended. With the food processor running, add butter through the food chute and blend until crumbs form, then set this mixture aside.

Spiralizer-Apple-Crumb-Tart-3rd

Using the 3-in-1 Electric Spiralizer, use the ribbon disc to make apple ribbons. Place the ribbons in the center of the pie crust, leaving about 1 ½ inches around the edge.

In a small bowl, mix the remaining cinnamon and sugar together and sprinkle over the apple ribbons.

Spiralizer-Apple-Crumb-Tart-4th

Fold the crust around the apple ribbons, pinching while folding and top the tart with the crumb mixture. Bake for about 25-30 minutes at 425 degrees, until the crust and crumb topping are browned.

Spiralizer-Apple-Crumb-Tart-5th

 

Serve this beautiful crumb tart with a large scoop of vanilla bean ice cream on top or enjoy with a glass of your favorite wine on a cool night. During the week, reheat the leftovers, brew a pot of coffee and indulge in a sweet breakfast.

 

Spiralizer Apple Crumb Tart
Ingredients
  • 1 refrigerated pie crust, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons sugar, divided
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/4 cup cold butter, sliced
  • 5 small green apples, peeled and cored
Instructions
  1. Heat oven to 425°F. Line a large cookie sheet with parchment paper. Place the pie crust in the center of the cookie sheet and unroll.
  2. In a food processor bowl, combine flour, oats, brown sugar, 1 tablespoon sugar and 1 teaspoon cinnamon by pulsing a few times to blend.
  3. With the food processor running, add butter through the food chute and blend until crumbs form. Set aside.
  4. Using a spiralizer, make ribbons of apples. Place apple ribbons in center of pie crust, leaving 1 1/2 inches around the edge.
  5. In a small bowl, stir remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon until blended. Sprinkle over apples.
  6. Fold 1 1/2-inch crust up around apple ribbons, pinching while folding. Top apple ribbons with reserved crumb mixture.
  7. Bake until crust and crumb topping are browned, 25 to 30 minutes.

Serves 8



carrot-cake-1st

 

Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

carrot-cake-2nd

Carrot Cake
Ingredients
  • 2 cups all-purpose flour
  • 3 large, thick carrots, peeled
  • 1 cup chopped pecans
  • 1 can (8oz.) crushed pineapple in own juice, undrained
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
Instructions
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Grate carrots.   Tip:  Use the 3-in-1 Electric Spiralizer  to make easy work of grating carrots.
  3. Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  4. Pour mixture evenly between prepared pans.
  5. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  6. Remove from pans; cool completely on wire racks.
  7. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.

Serves 16

 

Cream Cheese Frosting
Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 tsp vanilla extract
  • 2-3 tablespoons milk
  • 1/4 tsp salt
  • 3 cups powdered sugar
Instructions
  1. In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
  2. Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
  3. Spread onto cupcakes or cake.