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Testing out the Spiralizer

Kim and Scott Vargo

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With a new year comes new resolutions. And we’d love to help you keep them with some new healthy recipes to try. We’ve partnered with Kim and Scott Vargo, founder of the Yellow Brick Home, to try a tasty spiralizer recipe.

Have you ever spiralized? Scott and I were new to this method of cooking until a few weeks ago, and now we want to spiralize everything! Simply put, we’re able to create healthier and more creative meals using more vegetables (no more Plain Jane spaghetti) and the Paderno 4-Blade Spiralizer. While we were at it, we picked up the Inspiralized cookbook by Ali Maffucci, founder of Inspiralized.com. We’ve, quite literally, been inspired to not only turn our veggies into curly Qs, but we can’t wait to rice them, too. In other words, we’re hooked!

We flipped through the cookbook no less than ten times, bookmarking the spiralizer recipes that we were most eager to try first — chocolate chip sweet potato muffins? Yes, please! — and we landed on the Lemon Garlic Broccoli for our first foray. Inspiralized not only follows the typical protocol of ingredients and steps, but we love that author Ali Maffucci includes nutrition information and alternate veggie pairings as well! All of this alongside easy-to-follow instructions on how to spiralize, which we were thrilled to find it was surprisingly easy.

Our spiralizer recipe called for a mix of broccoli, lemon and bacon (kicked up a notch with generous olive oil and grated parmesan), with every bit of the broccoli being used. Rather than spiralizing the stalks as suggested in the original recipe, Ali mentioned that zucchini would also make a great option. After prepping everything else, we pulled out the spiralizer and turned one zucchini into a pretty mess of noodles!

The spiralizer has suction cups that keep it in place on a countertop, and churning the zucchini couldn’t have been easier.

We brought the ingredients together in our large skillet, sautéing everything over medium heat with fresh garlic and lemon zest. It was really quite wild to see our zucchini resemble angel hair pasta!

Scott and I tag teamed the dish, and from start to finish, we completed our first spiralizer recipe in under 30 minutes, including the time it took us to learn the machine. Not bad! Of course the best part was rewarding ourselves with the meal – which was delicious. This recipe is a keeper for regular rotation, no doubt. The zucchini turned into a chameleon, taking on the flavors in the recipe, and it was in that moment that we knew we had a future in spiralizing around the kitchen counter. Isn’t this always the time of year that we could use a healthier boost?

I can’t encourage you enough to give spiralizing a try yourself! We’ll be making our way through the Inspiralized cookbook this winter, and as extra motivation, we’ve since spiralized extra batches of zucchini for the freezer to boil and sauté in a pinch!

Print Recipe
Lemon Garlic Broccoli with Bacon Recipe
From the book "Inspiralized" by Ali Maffucci
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Servings
Ingredients
  • 3 large broccoli heads with stems also works well with zucchini instead of stems
  • cooking spray
  • 6 bacon slices
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 5 garlic cloves thinly sliced
  • Juice of 1 lemon and zest of half a lemon
  • 3 tablespoons grated parmesan cheese
Servings
Ingredients
  • 3 large broccoli heads with stems also works well with zucchini instead of stems
  • cooking spray
  • 6 bacon slices
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • salt and pepper
  • 5 garlic cloves thinly sliced
  • Juice of 1 lemon and zest of half a lemon
  • 3 tablespoons grated parmesan cheese
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Rating: 0
You:
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Instructions
  1. Slice off the broccoli florets, leaving as little stem as possible, and set aside. Spiralize the stems (or 1 zucchini) using blade C.
  2. Fill a large saucepan halfway with salted water and bring to a boil over high heat. Add the broccoli florets and noodles. Cook for 2 to 3 minutes or until easily pierced with a fork. Drain and pat dry.
  3. Place a large skillet over medium heat and coat with cooking spray. When water flicked onto the skillet sizzles, add bacon slices in an even layer. Cook for 3 minutes per side or until crisp to your liking. Set aside on a paper towel lined plate to drain.
  4. Wipe out the skillet, return to medium heat and add the olive oil. When the oil is shimmering, add garlic, broccoli florets, broccoli or zucchini noodles and red pepper flakes; season with salt and pepper. Cover and cook for 2 minutes, uncovering occasionally to toss. Add the garlic, lemon juice and zest; cover and cook for another 5 minutes or until the broccoli is lightly browned.
  5. Remove the pan from heat and stir in cheese and crumbled bacon. Toss to combine and serve warm.

Need some easy, healthy lunch ideas? Check out these recipes from How Sweet It Is.

Comments

  1. Berrie

    Can’t wait to try this! It’s also a very colorful dish.

    January 5, 2017 | Reply

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