Put a fresh new spin on everyday favorites with the new spiralizer
Discover how the new spiralizer with peel, core, and slice can unleash your culinary creativity!
Watch the Spiralizer in Action
Be inspired to create healthy, fun, and delicious meals
Ratatouille Pizza makes 1 pizza
- 1 small green zucchini
- 1 small yellow zucchini
- 1 small Japanese eggplant
- 1 ball store-bought pizza dough or 1 recipe thin crust pizza below
Creating Medium Noodles
How to Use the Spiralizer Attachment
Peel, Core, and Slicecornmeal, if desired
- 2-3 tablespoons pesto
- 1/2 - 3/4 cups shredded mozzarella
- 1-2 Roma tomatoes, thinly sliced
- 2 tablespoons finely chopped red onion
- 1 tablespoon olive oil
- salt and freshly ground pepper, to taste
- 2 ounces fresh goat cheese
- roughly chopped flat leaf parsley, to finish
Preheat the oven to 500°F.
Wash the zucchinis and eggplant and slice the tips and tails off. Use the small core slice tool to spiralize. The vegetables will spiralize into an accordion shape. To cut into slices, take your knife and make a cut from the center hole to the outside edge of the vegetable. Alternatively, to make slices, when prepping your vegetables, slice the vegetable lengthwise, halfway through the vegetable, just until the center, being sure not to cut all the way through.
Lightly oil and dust a baking sheet with corn meal. Shape the pizza dough in the pan, using a rolling pin to shape into a large 12 inch round. Spread a thin layer of pesto on the dough and sprinkle on the shredded mozzarella. Arrange the peppers, eggplant, tomatoes and zucchini in overlapping, concentric circles. Sprinkle on the onions, top with a drizzle of olive oil, and a generous amount of salt and pepper. Dot with the fresh goat cheese.
Place in the oven to bake for 15-20 minutes, or until the vegetables are tender and the crust is puffy, crisp and slightly blistered. Top fresh parsley. Slice and enjoy.
Homemade Thin Crust Pizza Dough
- 1/2-cup warm water (100°F)
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 1/2 cups all purpose flour
- 1/2-teaspoon coarse salt
Stir together the sugar and water. Sprinkle on the yeast and let proof for 10 minutes - there should be tiny bubbles on the surface.
Add the salt and flour to the bowl and using the dough hook, knead until it just comes together. When the dough comes together in a ball, cover with plastic wrap and set aside while you spiralize the vegetables, about 30 minutes.
Note: You most likely will end up with extra spiralized vegetables. Chop them up and use them in an omelet or make another pizza!
ITALIAN MEATBALLS AND NOODLES
Makes 4-5 servings
NUTRITION | 1 serving - 319 calories, 18g fat, 19g carbs, 23g protein, 117mg cholesterol, 956mg sodium
- 1/4 cup finely chopped onion
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons grated Parmesan cheese, plus more for serving
- 1/4-cup milk
- 1/2 cup panko bread crumbs
- 1 teaspoon dried Italian seasoning
- 1 egg, lightly beaten 1/2 teaspoon kosher salt 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh
- flat leaf parsley
- 1 pound lean ground beef or turkey
- 1-2 tablespoons olive oil*
- 1-tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon minced fresh garlic
- 1 teaspoon dried Italian Seasoning
- 1/2-teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- (Optional)1 can (28 ounces) crushed tomatoes
- 2 large zucchini (approx. 8" x 2")
- 1 tablespoon olive oil
- 1/4-teaspoon kosher salt
- 1/4-teaspoon pepper
- Fresh chopped flat leaf parsley
- Grated Parmesan cheese
Attach bowl and flat beater to KitchenAid® Stand Mixer. Place all meatball ingredients except beef/turkey and olive oil in bowl and mix on low speed until combined. Add beef/turkey and mix until just combined. Scoop 2 tablespoon portions and roll meatballs. Heat 12-inch non-stick skillet over medium heat and add 1-tablespoon olive oil. * Cook meatballs, turning carefully with spatula until browned on all sides, about 6 minutes. Remove meatballs to a platter.
Add 1 tablespoon oil to pan and cook onions over medium heat for about 4 minutes or until translucent. Add garlic, Italian seasoning, salt, pepper and crushed red pepper and cook for a minute. Add tomatoes to pan and stir scraping up any browned bits. Add meatballs back to pan, cover and reduce heat to maintain a low simmer for 20 minutes.
While the sauce is cooking, attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini. Center one zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini. Cut spiralized zucchini to desired length.
Heat another 12-inch skillet over medium heat and add 1-tablespoon olive oil. Add spiralized zucchini and sprinkle with salt and pepper. Cook zucchini while tossing with tongs for 2 to 3 minutes or until slightly softened and just starting to release some juices.
Divide the noodles among 4 or 5 bowls and top with meatballs and sauce. If desired, sprinkle with Parmesan cheese and parsley.
NOTE To cook meatballs in a regular skillet, increase oil to 2 tablespoons.
Vietnamese Fish Tacos with Spiralized Quick-Pickled Carrots
- 1 lb. firm white fish, such as cod
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon freshly ground pepper
- 2 cloves garlic, minced
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon sliced green onions
- 1/2 cup diced tomatoes
- juice of 1/2 lime
- salt and pepper, to taste
warmed tortillas, extra herbs, roughly chopped spiralized carrot pickles thinly sliced red cabbage lime wedges - sliced jalapenos, if desired
Cut the cod into 1 1/2-inch pieces and place in a bowl with the fish sauce, sugar, pepper, garlic, and oil. Mix well and let sit for 10 minutes.
Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and limejuice. Taste and season with salt and pepper.
Serve on charred or warmed tortillas with extra herbs, spiralized carrot pickles, red cabbage, lime wedges, and sliced jalapeños, if desired.
Spiralized Carrot Pickles
- 1-2 large carrots
- 1/2-teaspoon salt
- 2 teaspoons sugar
Make the pickles: Peel the carrot cut off the ends. Use the small blade and spiralize.
Trim the spiralized carrots into manageable lengths into a bowl and sprinkle on the salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until ready to assemble tacos. Note: You should end up with about 2 cups of spiralized carrots.
Makes 2 servings
NUTRITION | 1 serving - 210 calories, 5g fat, 37g carbs, 5g protein, 0mg cholesterol, 610mg sodium
- 2 russet potatoes
- 2 teaspoons vegetable oil
- 1/2-teaspoon coarse salt
- Sriracha mayo
- 1/4-cup mayonnaise
- 1 teaspoon sriracha
- Parsley and pepper mayo
- 1/4 cup mayonnaise
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400°F
Attach Spiralizer Attachment to stand mixer. Center one potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of potato. Place medium bowl below blade to catch potatoes and peel. Turn stand mixer to speed 4 and process until blade reaches end of potato. Repeat with remaining potato.
Remove peel from bowl. Add vegetable oil; toss to coat. Spread potatoes in single layer on large baking sheet.
Bake about 18 minutes or until potatoes are golden, stirring once.
Meanwhile, combine 1/4-cup mayonnaise and sriracha in small bowl. Combine 1/4 cup mayonnaise, parsley and black pepper in another small bowl. Sprinkle salt over potatoes; serve immediately with desired dipping sauce.
SRIRACHA MAYO NUTRITION - 1 serving - 210 calories, 7g fat, 19g carbs, 16g protein, 30mg cholesterol, 520mg sodium
PARSLEY AND PEPPER MAYO NUTRITION - 1 serving - 190 calories, 21g fat, 1g carbs, 0g protein, 10mg cholesterol, 180mg sodium
FREE FORM APPLE TART
Makes 6 servings
NUTRITION | 1 serving - 523 calories, 24g fat, 75g carbs, 6g protein, 61mg cholesterol, 463mg sodium
- 2 1/4 cups all purpose flour
- 1/2-teaspoon kosher salt
- 1 1/2 sticks butter, cut into small pieces
- 6-8 tablespoons ice water
- 6 tart apples
- 1/3-cup sugar
- 1/2-teaspoon cinnamon
- 1/2 teaspoon lemon juice
- 1/4-teaspoon salt
- 1 egg white raw sugar
Preheat oven to 400°F
Attach flat beater to KitchenAid® Stand Mixer. Measure flour, salt and butter into mixer bowl; mix on low speed 10 seconds or until blended. Add butter; mix on low speed 1 to 2 minutes or until mixture resembles coarse crumbs.
With mixer running on low speed, sprinkle in ice water, 1 tablespoon at a time until dough holds together. Remove from bowl and shape into disk on floured surface. Roll out to a 16-inch round and transfer to large baking sheet.
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one apple on fruit and vegetable skewer; attach to Spiralizer. Attach spiral slice large core blade and position at end of apple. Turn stand mixer to speed 6 and process until blade reaches end of apple. Repeat with remaining apples. Cut each apple into half circles and arrange in spiral pattern in center of pastry, leaving 3-inch border all around.
Combine sugar, cinnamon, and lemon juice in small bowl. Sprinkle evenly over apples. Fold edges of dough up around apples. Brush with egg white and sprinkle with raw sugar. Bake in preheated oven 40 to 50 minutes until pastry is brown and apples are tender. Transfer to cooling rack. Cool slightly before cutting into wedges for serving.
Reasons to love the spiralizer Tips
TIPS & TRICKS
1. Be sure to select fresh, firm, and symmetrical produce for best results.
2. Be sure to thoroughly wash your fruits and vegetables before processing.
3. Square off ends of fruits and vegetables by cutting the ends off with a knife.
4. When preparing and process more firm produce press the Fruit and Vegetable Skewers into the food before fixing it to this by Spiralizer attachment. Ensure the fruits and vegetable skewer is inserted into the center most portion of the fruit or vegetable.
5. Rinse off the blades quickly after use to remove residual produce for easier cleaning
6. If peeling stops, check the peeling blade for clogs. Unclog with water and start again. Do not use your hands to free food material from the peeling blade.
7. Peeling results are best when produce is fresh and in season.
8. Peeling blade performs best with slack to fruits and vegetables 1.5-3.75 inches (3.81-9.53cm) diameter, and no longer than 5.5 inches (13.97cm). Peeling larger apples or potatoes will typically yield improved results over small ones.
9. If experiencing difficulty removing a spiralizing or spiral slicing blades, pull blades towards the stand mixer and then lift to remove from the carrier.
10. Fruit and vegetables that are soft in the center may not spiralize as well as fruits and vegetables.
11. This product is designed for use with many types of thin-skinned fruits and vegetables but is not designed for soft and/or high-pulp fruits or vegetables such as tomatoes or citrus.
12. Clean properly after use as described in Use and Care Guide. We recommend using a light mineral oil to lubricate the blade carrier drive shaft. Add a drop of mineral oil to the drive shaft at location where the blade carrier is engaged. This can be done by annually or after 30 uses.
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Updated November 27, 2013
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