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glowcups WordPress http://spiralizerbypalermo.com Just another WordPress site Mon, 03 Oct 2016 16:35:00 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.5 Bake and win! http://spiralizerbypalermo.com/bake-and-win/ Sat, 18 Jul 2015 01:02:34 +0000 http://spiralizerbypalermo.com/?p=241 Bake and win!

Bake and win is a great way to bake you don’t have to use crazy no good for you non stick sprays. Also you get crazy good even baking when you cook things unlike cheep baking sheets.

This really is such a great baking matt! They even give you great prizes when you enter to win and show off your baking skills using there product!

Go to www.bakeandwin.com to see more about it and see all the other great benefits!

also go the link below to buy!

http://www.amazon.com/Nonstick-Silicone-eliminates-disasters-waistline/dp/B00K4S1L1K

 

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SPIRALIZED TURNIP MUSHROOM AND TOMATO RISOTTO http://spiralizerbypalermo.com/spiralized-turnip-mushroom-and-tomato-risotto/ Mon, 06 Apr 2015 21:35:49 +0000 http://spiralizerbypalermo.com/?p=194
Prep time: 
Cook time: 
Total time: 
Serves: 4
rotw1
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 3 large turnips, peeled and spiralized using Blade C
  • 16 ounces baby portobello mushrooms, sliced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • ¼ cup Parmesan cheese
  • ¼ cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish
Instructions
  1. Place the turnip noodles into a food processor and pulse until rice-like.
  2. Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
  3. Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
  4. Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
  5. Transfer to a serving dish, garnish with parsley and serve immediately.
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MOROCCAN CHICKEN AND ROASTED RED PEPPER KOHLRABI PASTA http://spiralizerbypalermo.com/moroccan-chicken-and-roasted-red-pepper-kohlrabi-pasta/ Sun, 29 Mar 2015 23:02:45 +0000 http://spiralizerbypalermo.com/?p=183
Prep time: 
Cook time: 
Total time: 
Serves: 4
rotw1
Ingredients
  • ¾-1 pound boneless chicken breasts or thighs
  • 2 red bell peppers
  • 1.5 cups golden yellow cherry tomatoes
  • 3 kohlrabis (or turnips)
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 medium red onion
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • ¼ cup crumbled feta cheese
  • 1 tablespoon minced parsley, to garnish
  • For the Moroccan spice mix:
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon honey
  • salt, to taste
  • 1 large garlic clove, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 1 pinch cayenne pepper
Instructions
  1. Preheat the oven to 400 degrees. Slice the tops off the peppers, deseed them and slice them in half. Line a baking sheet with parchment paper and lay out the bell peppers. Cook for 20 minutes and then, using tongs, flip over and cook another 20 minutes or until the peppers are evenly charred. Immediately transfer to a sealable glass container or paper bag and seal. Let sit for 5 minutes and then slice thinly.
  2. While the peppers cook, whisk together all of the ingredients for the spice mix in a small bowl. Place the chicken in a zip-seal plastic bag and shake to coat. Let marinade for at least 15 minutes in the refrigerator. Once you flip the peppers after the first 20 minutes, add the marinated chicken and tomatoes to another baking sheet, lined with parchment paper. Roast for 15 minutes or until chicken is cooked through and is no longer pink inside. Remove from the oven and slice thinly, leaving the tomatoes on the baking tray.
  3. While chicken cooks, peel and spiralize the kohlrabi (or turnip) using Blade B, trim the noodles and set aside. Then, mince the garlic. Then, thinly slice the red onion.
  4. Once the chicken and peppers are finished, place a large skillet over medium heat. Once oil heats, add in the onions, garlic and red pepper flakes and cook for 3-5 minutes or until onions begin to wilt. Add in the kohlrabi (or turnip) noodles and toss. Cover and cook for 5-7 minutes or until cooked to your preference, uncovering occasionally to toss. Add in the cooked tomatoes, along with any juices from the baking tray.
  5. When done, add in the roasted peppers and toss to combine and then remove from heat, sprinkle in the feta, toss to combine again and then divide into bowls and top with sliced chicken and garnish with parsley.
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Lentil and Broccoli Rabe with Turnip Spaghetti http://spiralizerbypalermo.com/lentil-and-broccoli-rabe-with-turnip-spaghetti/ Wed, 25 Mar 2015 14:13:20 +0000 http://spiralizerbypalermo.com/?p=180
Prep time: 
Cook time: 
Total time: 
Serves: 4
rotw1
Ingredients
  • 1 bunch broccoli rabe
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 pinch red pepper flakes
  • salt and pepper, to taste
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • ¾ cup dry lentils
  • 1.5 cups vegetable broth
  • 1 14.5oz can diced tomatoes (with liquid)
  • 1 cup tomato sauce
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 4 medium turnips, peeled, Blade C, noodles trimmed
  • 1 tablespoon freshly chopped parsley, to garnish
Instructions
  1. Bring a large pot filled halfway with water to a boil. While you wait for it to reach a boil, prepare the rabe: remove any tough or damaged outer leaves of the broccoli rabe and then peel the thick lower stems from the broccoli rabe (this takes out some of the bitterness.) Rinse and pat dry to remove any excess dirt.
  2. Once the water is boiling, add in the broccoli rabe. Let cook for 1 minute and then remove with a slotted spoon or tongs and set aside. Bring the water back to a boil and add in the turnip noodles and let cook 2 minutes or until al dente. Drain into a colander and set aside, divided into two bowls and covered to keep warm.
  3. Pat dry the broccoli rabe and chop into 1” pieces and set aside.
  4. Place the large pot back over medium heat and add in half of the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until aromatic and then add in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes to let the rabe absorb some flavor. Set aside and immediately add in the onions, celery and carrots. Cook for 5 minutes or until vegetables begin to soften and onions are translucent. Stir in the lentils, broth, tomatoes, tomato sauce, oregano, thyme and bay leaf and let cook, covered, for 15 minutes and then uncover and cook for another 15 minutes or until lentils are cooked through. Once lentils are cooked, remove the bay leaf and stir in the broccoli rabe, season with salt and pepper and let cook for another minute to warm the rabe.
  5. Portion into bowls and serve, garnished with parsley.
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CUCUMBER-AVOCADO TUNA HAND ROLLS WITH SRIRACHA-GINGER FAYO http://spiralizerbypalermo.com/cucumber-avocado-tuna-hand-rolls-with-sriracha-ginger-fayo/ Mon, 16 Mar 2015 22:25:00 +0000 http://spiralizerbypalermo.com/?p=175 Prep time: 

Total time: 
Serves: 8

rotw1

Ingredients
  • 1 medium seedless English cucumber, Blade C, noodles trimmed
  • 6oz can solid albacore tuna in water, drained
  • 4 nori sheets, halved
  • 1 cup alfafa sprouts
  • 1 avocado, peeled, pitted, and sliced thinly
  • For the sriracha-ginger fayo:
  • ⅓ cup nonfat plain greek yogurt
  • 1 teaspoon sriracha
  • ¾ teaspoon crushed and then minced ginger
  • 1 teaspoon honey
Instructions
  1. Pat dry the cucumbers thoroughly. Set aside.
  2. Whisk together the ingredients for the sriracha-ginger fayo. Place in a medium mixing bowl and add in the tuna. Toss together until combined.
  3. Lay out a nori sheet. On the far left side of the nori sheet, add a scoopful of the tuna mixture and then top with cucumber noodles, sprouts and then avocado. Roll the nori like a burrito. Continue until all nori sheets are used up. If you have extra ingredients, use as a garnish.
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PROSCIUTTO WRAPPED MAPLE-BALSAMIC SWEET POTATO NOODLE ROLLS http://spiralizerbypalermo.com/prosciutto-wrapped-maple-balsamic-sweet-potato-noodle-rolls/ Mon, 09 Mar 2015 14:17:26 +0000 http://spiralizerbypalermo.com/?p=168 PROSCIUTTO WRAPPED MAPLE-BALSAMIC SWEET POTATO NOODLE ROLLS

Time to prep: 15
Time to cook: 5
Serves: 12

 

rotw1

INGREDIENTS

1 large sweet potato, peeled, Blade C
12 slices of prosciutto, sliced in half
3 tablespoons goat cheese
6 dates, pitted and sliced thinly
1/2 cup chopped pecans

For the maple-balsamic:
¼ cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

DIRECTIONS

Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until noodles soften and cook through.

While the sweet potato noodles cook, whisk together the syrup and vinegar in a small saucepan and then bring to a boil. Cook until reduced to 1/3 cup, about 3-5 minutes, stirring occasionally. Remove from heat and stir in the mustard. Set aside.

Lay out two pieces of prosciutto and smear with 1/2 tablespoon of goat cheese. Then, sprinkle with about 1 tablespoons of pecans and then sliced dates from about 1 date. Lay out a layer of sweet potato noodles. Roll the prosciutto to wrap everything up. Slice in half and secure with a toothpick. Repeat with remaining prosciutto, to create 6 in total. If you’d like to create larger appetizers, don’t slice in half and only create 3.

Arrange rolls on a serving platter and drizzle each with some of the maple-balsamic. Serve immediately.

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Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry http://spiralizerbypalermo.com/sesame-ginger-garlic-chicken-and-broccoli-carrot-noodle-stir-fry/ Mon, 23 Feb 2015 18:03:35 +0000 http://spiralizerbypalermo.com/?p=164 Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

  • Time to Prepare: 15 minutes
  • Time to Cook: 20 minutes
  • Servings: 2

rotw1

Ingredients:

  1. Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
  2. Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
  3. Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
  4. Divide into two bowls and garnish with sesame seeds.
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BBQ Pork Turnip Noodle “Ramen” for Two http://spiralizerbypalermo.com/bbq-pork-turnip-noodle-ramen-for-two/ Mon, 02 Feb 2015 18:35:06 +0000 http://spiralizerbypalermo.com/?p=159
BBQ Pork Turnip Noodle “Ramen” for Two

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Servings: 2

rotw1

Ingredients

  • For the pork:
  • 1 large garlic clove, minced
  • 1/2 inch fresh ginger
  • 1 scallion, diced
  • ½ pound pork tenderloin (ask butcher)
  • 2 tablespoons low-sodium soy sauce
  • 1.5 tablespoons dry sherry
  • 1/4 teaspoon Chinese Five-Spice
  • 1/2 tablespoon honey
  • For the ramen:
  • 3 scallions, diced + 1 scallion diced for garnish
  • 1 inch piece of ginger, peeled and minced
  • 2 garlic cloves, halved
  • ½ tablespoon extra virgin olive oil
  • 4 cups chicken stock
  • 1 large egg
  • 1.5 tablespoons low-sodium soy sauce
  • 1.5 oz champignon mushrooms
  • 2-2.5oz snap peas
  • 1 large turnip or 2 medium turnips, Blade C, noodles trimmed
  • 1 medium carrot, peeled, Blade C, noodles trimmed
  • cilantro leaves, to garnish

Instructions

  1. In a Ziploc bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, Chinese Five-Spice, ½ tablespoon of the honey, and pork. Seal the bag or cover the pan and marinate, refrigerated for at least 2 hours. Shake the bag to mix up the marinade occasionally.
  2. Preheat the oven to 450 degrees. Place a cast iron skillet (or oven-safe skillet) into the oven as you set it to preheat to heat for about 15 minutes. Once heated, remove with oven mitts and add in the pork, place back in the oven and let cook for 10 minutes. Remove from the oven, baste with any pan juices and then let cook for another 10-15 minutes. The pork is done when the internal temperature is 140-145 degrees. Remove from the oven, tent with foil and let rest for a least 10 minutes before you slice it thinly.
  3. While pork roasts, hard boil the eggs: in a small pot, add in the eggs and cover with about ½-1” of water and bring to a boil. Once boiling, cover and let cook for 12 minutes. Run under cold water gently and then once ready to handle, peel eggs and halve.
  4. While pork roasts and eggs boil, place a large pot over medium-high heat and add in olive oil. Once heated, add in the scallions, ginger and garlic and cook for 1 minute or until fragrant. Then, pour in the chicken stock, cover and bring to the boil, then simmer, covered for about 10 minutes. Then, add in the soy sauce and mushrooms, letting cook for 1-2 minutes. Then, add the snap peas and turnip noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.
  5. Using pasta tongs, carefully transfer the noodles to two serving bowls and ladle over with the broth mixture. Top with the sliced barbecue pork and half an egg each. Garnish with carrot noodles and then cilantro, if desired.

 

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Easy Weeknight Chicken Pomodoro Zucchini Pasta http://spiralizerbypalermo.com/easy-weeknight-chicken-pomodoro-zucchini-pasta/ Thu, 29 Jan 2015 18:19:39 +0000 http://spiralizerbypalermo.com/?p=157
Easy Weeknight Chicken Pomodoro Zucchini Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Ingredients

  • 1/2 pound boneless chicken breasts
  • salt and pepper, to taste
  • ½ tablespoon extra virgin olive oil
  • 1 cup canned pomodoro sauce (or sauce of your choice)
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 1 tablespoon grated parmesan cheese

Instructions

  1. Season the chicken with salt and pepper and dice into cubes. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and cook until done, 5-10 minutes.
  2. Once chicken is cooked, remove from the skillet and transfer to a small pot and set over medium heat. Add in the tomato sauce and let cook, about 3 minutes until sauce is heated.
  3. While sauce heats, add the zucchini noodles into the same large skillet and toss for 2-3 minutes or until cooked to your preference. Once cooked, transfer to a bowl and top with chicken and sauce. Top the pasta with freshly grated parmesan cheese. Serve immediately.

 

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Easy Roasted Garlic-Parmesan Potato Noodles http://spiralizerbypalermo.com/easy-roasted-garlic-parmesan-potato-noodles/ Mon, 19 Jan 2015 18:34:18 +0000 http://spiralizerbypalermo.com/?p=153
Easy Roasted Garlic-Parmesan Potato Noodles

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

rotw1

Ingredients

  • 2 pounds red potatoes, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 1.5 tablespoons freshly grated parmesan cheese
  • 2 tablespoons minced parsley, to garnish

Instructions

  1. Preheat the oven to 425 degrees.
  2. Place the potato noodles in a large mixing bowl immediately after spiralizing and pour over olive oil. Toss gently with your fingers to combine and then lay out on a parchment-paper lined baking sheet. Season with salt, pepper and garlic powder and roast for 12-15 minutes or until they start to turn golden brown.
  3. Remove the potato noodles from the oven and set it to broil. Sprinkle the potatoes with parmesan cheese and set back in the oven for 3-5 minutes or until golden brown, careful not to burn (a few burnt edges are okay.)
  4. Remove from the oven, garnish with parsley and transfer to a serving bowl. Serve immediately.
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