On Thursday, July 24, 2014 11:04:20 AM UTC-7, sf wrote:
> Got my Whole Foods recipe blast today. They are not pushing the
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> spiralizer, but one of their recipes is spiralized although they do
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> tell you how to do it without buying another kitchen gadget. I
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> wouldn't even have noticed that recipe if spiralizing vegetables
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> hadn't been "Subject of the Week" here on RFC.
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> http://www.wholefoodsmarket.com/reci...4_07_23_Recipe
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> Ingredients:
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> 3 tablespoons 365 Everyday Value� Spanish Extra Virgin Olive Oil
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> 2 tablespoons white wine vinegar
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> 2 tablespoons minced fresh marjoram or oregano
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> 3/4 teaspoon fine sea salt
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> 1/4 teaspoon ground black pepper
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> 2 pounds zucchini and/or yellow summer squash
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> 1 (4-ounce) jar pimientos, drained
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> Method:
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> In a large bowl, whisk together oil, vinegar, marjoram, salt and
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> pepper until blended.
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> Using a vegetable peeler or mandolin, cut squash lengthwise into long,
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> thin �noodles.� Rotate squash as you peel and discard seedy core. Add
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> squash to dressing in the bowl along with pimientos and toss to
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> combine.
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> Serve immediately or let marinate up to 15 minutes.
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> Nutritional Info:
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> Per Serving:Serving size: about 1/2 cup, 80 calories (60 from fat), 7g
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> total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 4g
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> carbohydrate (1g dietary fiber, 3g sugar), 2g protein
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> --
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> All you need is love. But a little chocolate now and then doesn't hurt.


Sure you can make 'fettuccini' type noodles with a peeler, but you can't make spaghetti type noodles with one. And using a peeler only makes noodles of the legth of the squash. The spiralizer makes noodles that are Looooooooong like real spaghetti.