Kitchen Tips

Here are some helpful tips and answers to your spiralizing questions (see FAQ after the tips) that will help you along your Inspiralized journey. I will be updating this page as I think of other useful pointers, so keep checking back! If you’d like to ask me a question about using the spiralizer (or anything at all!), please e-mail me at inspiralized(at)gmail(dot)com.

Kitchen and Cooking Tips

1. Buy a food processor – this allows you to create your own sauces, breadcrumbs, and dressings.

2. Substitute Greek Yogurt (2% is more creamy, but 0% is less calories!) whenever you see cream in a recipe.

3. Invest in a great sharp cooking knife (even if it’s just one). I like the ceramic knives.

4. Go to YouTube when you aren’t sure how to do something (ie – reduce a sauce). It’s a great resource and it’s partly how I learned to cook!

5. Always ALWAYS use fresh ingredients. Don’t use canned corn or canned vegetables, especially. Simply using fresh vegetables and making your own sauces (no canned sauces – unless you’re pressed for time!) can go a long way.

6. Prepare all of your ingredients before you start cooking. This will save you the “oh no! I forgot to grate the cheese!” that will cause the “oh no! I burnt the garlic!” Plus, it’s better for timing of your meal and feeling more organized and composed – which is important when cooking.

7. Keep the following pantry essentials on hand at all times:

  • Dried oregano and dried basil
  • Red pepper flakes
  • Sea salt grinder
  • Peppercorn grinder
  • Garlic powder
  • Diced tomatoes
  • Garlic
  • Shallots
  • Red onions
  • Red wine vinegar
  • Olive oil
  • Canola oil
  • Beans – red kidney, black, garbanzo/chickpeas
  • Whole wheat bread
  • Nuts – walnuts, almonds, pecans

FAQ – Reader Submitted Questions

How do I prevent my pasta dish from becoming too watery at the end?
It’s true, vegetables contain water (especially cucumbers – they’re about 95% composed of water). You might notice that when you add your vegetables to the sauce, it becomes watery. To prevent this, try these tips:

  • Make sure your pasta to sauce ratio is good – about 60% pasta and 40% sauce.
  • Pat down the vegetables with a paper towel after spiralizing them and before cooking- especially with cucumbers.
  • If you’re making the sauce from scratch, make sure that it reduces about 90% of the way before adding in the spiralized pasta (it only needs to cook a couple/few minutes).
  • Add more items to your pasta that will soak up the sauce – grilled chicken, quinoa, artichokes, breadcrumbs, avocado, etc.

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