Healthy 30-Minute Recipes

JUST FRESH, HEALTHY REAL FOOD RECIPES YOU AND YOUR FAMILY WILL LOVE

HEALTHY 30-MINUTE RECIPES Volume 1 THEFOODCHOPPER.COM

T H E F O O D C H O P P E R . C O M

0 2

|

3 0 - M I N U T E

R E C I P E S

–

about me

Hi my name is Colete and my blog is the TheFoodChopper.com.

I work from home as my regular day job, but in my spare time I love to cook and try new recipes.

I’ve always loved to cook. As far back as I can remember, I was always in the kitchen with my mom when she was preparing meals and baking. When I became a little older my brothers would pay me to do the cooking for them when it was their turn to cook and they wanted to go swimming, bird watching or do something else.

Growing up in a small country in those days, we did not have any of the modern kitchen conveniences, like food processors that proliferate today. We prepared all our meals from scratch and did all the kneading, mixing and chopping by hand.

But that was a good thing because by preparing our own meals from scratch and doing our own baking, we did not consume unhealthy, preservative filled processed foods.

Fast forward several years and I immigrate to the United States. I became a slacker and didn’t cook as much as I used to when I was back home. Instead falling into the trap of grabbing for what was quick, easy and convenient, which meant eating mostly processed and frozen meals.

In the past few years I’ve been slowly eliminating these types of unhealthy foods from my diet as I’ve come to learn how harmful they are to your health.

So it’s back to basics for me, but this time around I get to use all the fancy and modern kitchen tools that make cooking so much fun.

Important Disclosure: The short, direct, non-legal version is this: Some of the links in this report may be affiliate links which means that I earn money if you choose to buy from that vendor at some point in the near future.

V O L

1

T H E F O O D C H O P P E R . C O M

0 3

|

3 0 - M I N U T E

Table of contents

Introduction Cooking Tips Savory Butternut Squash Noodles Chicken Fajita Lettuce Wraps With Creamy Cilantro-Lime Sauce Bone-In Pork Chops With Creamy Mushroom Sauce Quick and Easy Skillet Tri-Tip Steak Chicken Marsala Soup Green Bean Salad With Tomatoes & Feta Classic Caprese Salad With Balsamic Glaze Fresh Fruit Salad with HoneyYogurt Dip Sweet or Savory Flourless “Crepes” Paderno Vegetable Spiral Slicer Review

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

0 4

|

3 0 - M I N U T E

R E C I P E S

–

V O L

Introduction One of the greatest struggles that the majority of people cite when it comes to cooking heart-healthy meals at home is the lack of time they have to organize, plan out, prepare, and cook the food. Between the time it takes to get home from a busy day, whether it from work, school, or a day of errands, to getting oneself in the kitchen and working on the meal, can take anywhere from half an hour to an hour in itself.

Then when you add on the time it takes to cook, you are looking at approximately two hours every night that many people just can’t find these days. Unfortunately, ordering take out is expensive and not healthy, meaning it becomes unsustainable really quickly. So, how do we counteract this? We prepare 30-minute healthy meals from home by choosing recipes that have both low preparation and cook time.

It is our hope that this e-book will provide you with some simple, delicious, and no-fuss recipes that you can whip up at home for your family without worrying about too many ingredients, too much planning, or too little taste. Every recipe you find inside will take thirty-minutes or less to prepare, cook, and serve and comes with fully detailed instructions on ingredient amounts and cooking directions. Plus, as a bonus, every recipe will serve between four and six people, making them perfect for larger families who want to eat mindfully together.

Other than the recipes themselves, we have even added in our top ten tips at the beginning to ensure that you come out with the best results on the first try. You will find recipes on rustic pork chops, chicken fajitas, butternut squash noodles, salads, chicken soup, sweet and savory crepes, as well as easy skillet tri-tip steak. We have even included in add-ons like creamy mushroom sauce, cream cilantro-lime sauce, and honey-dip yogurt as ways to spruce up each meal.

All of our meals follow the below criteria: They are affordable to make and easy to get delicious results with.

They are healthy, mindful, and provide optimal nutrition for your body.

They have detailed instructions, ingredients, and directions to ensure the cooking process is simple.

They take very little time to actually cook so that you are eating within thirty minutes.

We provide tips on how to make the cooking process go faster with regards to seasonings, herbs, and meat/dairy products.

We also provide tips on how to get the best results when cooking with our recipe-specific ingredients like flourless batter, dairy and hot sauces, salt rubs and seasoning mixes, as well as, fruits and wines.

Apart from the fact that you are saving a ton of time with these recipes, they will fit into almost anyone’s family favorites regardless of what your preferred cuisine style and taste is. Plus, for those who like to plan out their meals a month in advance, these will fit right in due to their easy ingredient lists.

Beyond this, even those who are new to cooking or do not have much time to learn the skill of cooking should be able to make these without a hitch and come out with fantastic results the family will love.

If you are looking for more variety than what is found in our recipes, please try out ingredient swapping!

Don’t want the creamy mushroom sauce with your pork chops? Try a sweet and savory sauce instead.

The idea here is to use this cookbook as a jumping off point to eating healthier in under thirty minutes.

1

Cooking Tips

T H E F O O D C H O P P E R . C O M

0 5

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

1. For best results, allow uncooked meat to rest at room temperature for at least 30 minutes (but no more than 1 hour) before cooking. Starting with more consistent internal temperatures will lead to more consistent final results.

2. To prevent curdling, do not add cold dairy products to hot sauces while cooking. Allow milk, cream, half and half, yogurt and other refrigerated dairy items to sit at room temperature for 30 minutes (but no more than 1 hour) before using in hot dishes.

3. Prepare your favorite salt rubs and seasoning mixes in larger batches and store in airtight containers for future use. For example, you can double or triple the fajita seasoning mix included in the Chicken Fajita Wrap recipe for even faster meal prep in the future.

4. Tri-tip steak is a flavorful cut of meat that works well with fast, high heat preparations, such as broiling, grilling, or skillet cooking. As an added bonus, it is lower priced than more premium cuts such as ribeyes, filets, and strip steaks.

5. When cooking with fresh sage, remember “less is more.” This pungent herb can quickly become too much of a good thing, so start with small amounts in your recipes and add more, if desired.

0 6

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

6. When preparing flourless egg “crepes,” always use a low cooking temperature. This will allow the thin layer of egg batter to set without overcooking.

7. For best results when cooking flourless egg “crepes,” briefly cover the skillet with a lid once the batter has been spread into a thin, uniform layer. This will help set the top, as well as the bottom, of your crepes. Doing so will make them easier to flip and give a more uniform appearance when finished.

8. When preparing a fresh fruit salad, consider what types of fruits you are adding, especially if you plan to refrigerate the mixture before serving. Add brightly colored fruits, such as strawberries, right before serving so their vibrant color doesn’t “bleed” onto the lighter colored ingredients.

9. Marsala is a Sicilian wine that is available in both sweet and dry varieties. A good rule of thumb is to use dry versions in savory dishes, such as our Chicken Marsala Soup. However, you can also use a sweeter version if that is what you happen to have on hand.

10. To satisfy your sweet tooth, whip up a batch of balsamic glaze to drizzle over fresh fruit or frozen treats instead of a sugar-filled chocolate sauce.

Savory Butternut Squash “Noodles”

T H E F O O D C H O P P E R . C O M

0 7

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

0 8

|

3 0 - M I N U T E

In most cases, pre-packaged “convenience” foods are a big no-no when trying to maintain a healthy diet. However, this recipe features one timesaving convenience item that won’t have a negative impact on your health!

You can now find pre-packaged butternut squash “noodles” in most larger grocery stores and they are absolutely perfect for those nights when you need to get dinner on the table quickly.

Of course, if you have a vegetable spiralizer you can always make your own butternut squash “noodles” in just a few minutes. Either way, you’re going to love this fast and delicious dish!

Prep time: 5 minutes Cooking time: 8 minutes Serves: 4-6

Ingredients:

2 T. extra virgin olive oil 4 c. pre-packaged butternut squash “noodles” 3 T. unsalted butter 1½ T. fresh sage, chopped 2 t. ground cinnamon Sea salt and freshly ground black pepper, to taste.

Directions:

Heat olive oil in a large skillet over medium heat. Add butternut squash noodles and cook for 4-5 minutes, turning frequently to ensure they cook evenly. When noodles are slightly softened, remove from pan and set aside. Keep warm.

Add butter to pan and heat until melted. Stir in chopped sage and cinnamon and cook until fragrant, approximately 2-3 minutes, stirring frequently.

Return butternut squash noodles to pan and toss to coat in sage butter mixture. Remove from heat and season with salt and pepper, to taste.

Serve immediately with your favorite entrée or as a light main course.

R E C I P E S

–

V O L

1

Chicken Fajita Wraps With Creamy Cilantro-Lime Sauce

T H E F O O D C H O P P E R . C O M

0 9

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

Here’s a creative way to use precooked rotisserie chicken for a quick and flavorful weeknight meal.  For best results, prepare the cilantrolime sauce the night before so the flavors have a chance to thoroughly blend.

You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use.

Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.

1 0

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

1 1 |

3 0 - M I N U T E

R E C I P E S

–

V O L

Prep time: 15 minutes Cooking time: 15 minutes Serves 4-6

Ingredients:

Directions:

Homemade Fajita Seasoning:

Store any excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.

3 T. chili powder 1½ T. smoked paprika 2 t. onion powder 2 t. garlic powder 2 t. ground cumin ½ t. cayenne pepper 1 t. dried oregano 2 t. sea salt Cilantro-Lime Sauce: 1 c. plain, full-fat Greek yogurt 1 T. homemade fajita seasoning 1 clove garlic, peeled and finely minced Fajitas: 2 T. extra virgin olive oil 1 red bell pepper, sliced thin 1 green bell pepper, sliced thin 1 yellow bell pepper, sliced thin 1 orange pepper, sliced thin ½ small red onion, sliced thin 1 T. balsamic vinegar Salt and pepper, to taste 3 c. rotisserie chicken, shredded 2-3 T. homemade fajita seasoning ¼ c. chicken stock, preferably organic ¼ c. fresh cilantro, roughly chopped 3 green onions, green parts only, sliced 2 T. fresh lime juice 1 head Romaine lettuce, washed and separated into individual leaves

1

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended.

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine.

Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.

Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

Bone-In Pork Chops With Creamy Mushroom Sauce

T H E F O O D C H O P P E R . C O M

1 2 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

These rustic pork chops are packed with tons of flavor, and they are so quick and easy to prepare. This recipe is sure to become a new go-to family favorite!

For best results, allow your pork chops and dairy ingredients to set at room temperature for 30 minutes or so before you begin cooking. Cooking meat right out of the refrigerator will take longer and your results will not be as consistent. Adding chilled dairy products to hot sauces can cause them to curdle.

Prep time: 5 minutes Cooking time: approximately 25 minutes* Serves 4 * Actual cooking time will depend on how thick your chops are and their internal temperature when you start cooking them.

Ingredients: 3 T. extra virgin olive oil 4 bone-in pork chops, approximately 1/2” thick, room temperature Sea salt and freshly ground black pepper, to taste 8 oz. white mushrooms, washed and sliced 2 T. yellow onion, finely minced 2 cloves garlic, peeled and minced ¾ c. chicken broth, preferably organic ¼ c. half and half, room temperature ¼ c. non-flavored, full-fat Greek yogurt, room temperature 3 T. fresh parsley, stems removed and leaves finely chopped, divided Optional: 1 t. ground arrowroot (to thicken sauce)

1 3 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

Directions: Heat olive oil in a large, heavy-duty skillet over medium-high heat.

Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.

Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan.

Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally.

Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.

Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low.

Cover and cook for approximately 8-10 minutes or until chops are cooked through.

Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

Tip: If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pan before returning the pork chops to the pan to finish cooking.

Quick and Easy Skillet Tri-Tip Steak

T H E F O O D C H O P P E R . C O M

1 4 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

1 5 |

3 0 - M I N U T E

Tri-tip steak, aka Santa Maria steak (for the California town that made it famous), is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures. Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity with consumers who love its incredible flavor and relatively lower price point.

This no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.

Prep time: 5 minutes Cooking time: 10-12 minutes Serves 4-6

Ingredients: 2 T. extra virgin oil 1 T. kosher salt 1 t. freshly ground black pepper 2 t. garlic powder 1 T. fresh rosemary leaves, finely chopped 2 lbs. tri-tip steak, approximately 1” thick

Directions:

Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.

Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.

Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield mediumrare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).

Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.

R E C I P E S

–

V O L

1

Chicken Marsala Soup

T H E F O O D C H O P P E R . C O M

1 6 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

1 7 |

3 0 - M I N U T E

This delicious, light soup delivers the classic flavors of Chicken Marsala in a bowl. The earthy combination of fresh mushrooms, green onion, and Marsala wine make for a winning combination that is light enough for warm summer day, yet rich enough for a cool fall evening.

Thanks to the addition of pre-cooked rotisserie chicken, you can have this homemade dish on the table in less than 30 minutes.

Prep time: 10 minutes Cooking time: 16–20 minutes Serves 6

Ingredients: 3 T. extra virgin olive oil 8 oz. white mushrooms, sliced Sea salt and black pepper, to taste 4 green onions, ends removed and chopped thin, white and green parts separated 2/3 c. dry Marsala wine 6 c. chicken stock, preferably organic 3 c. rotisserie chicken, shredded Directions:

Heat a heavy soup pot or Dutch oven over medium-high heat. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, approximately 6-7 minutes. Season with salt and pepper, to taste.

Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice. Increase heat to high and add the Marsala wine. Cook until wine has reduced to 1/3 of its volume, approximately 4-5 minutes.

Add chicken stock and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.

Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.

R E C I P E S

–

V O L

1

Green Bean Salad With Tomatoes & Feta

T H E F O O D C H O P P E R . C O M

1 8

|

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

1 9 |

3 0 - M I N U T E

This versatile salad combines garden fresh herbs and veggies with the delicious salty flavor of Feta cheese. As an added bonus, it takes less than 20 minutes to put together and can be enjoyed either warm or cold.

Prep time: 10 minutes Cooking time: 7 minutes Serves 4-6

Ingredients: 1½ lbs. fresh green beans, tips removed and cut in half 1 pint grape tomatoes, washed and cut in half 1 T. fresh basil leaves, finely chopped 1 T. fresh parsley leaves, finely chopped 3 T. extra virgin olive oil 2 T. sherry vinegar Sea salt and black pepper, to taste 1 c. Feta cheese, crumbled

Directions:

Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.

Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine.

Season with salt and pepper, to taste.

Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.

R E C I P E S

–

V O L

1

Classic Caprese Salad With Balsamic Glaze

T H E F O O D C H O P P E R . C O M

2 0 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

2 1 |

3 0 - M I N U T E

It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil. However, this version adds another dimension by adding a rich and syrupy balsamic glaze instead of straight vinegar to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine!

Prep time: Cook time: 10 min.

Serves 4 Ingredients: 4 large ripe tomatoes 12 oz. fresh mozzarella, large ball 1 large bunch fresh basil, washed and dried 3 T. really good extra virgin olive oil.

1 cup of balsamic vinegar sea salt and fresh-cracked black pepper, to taste Directions: Thoroughly wash and pat tomatoes and fresh basil dry. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut fresh mozzarella into ¼” thick slices, as well.

On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.

To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually.

When the liquid becomes thick and syrupy, it is ready to use.

Let glaze cool slightly before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.

R E C I P E S

–

V O L

1

Fresh Fruit Salad With Honey-Yogurt Dip

T H E F O O D C H O P P E R . C O M

2 2 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

The standout “star” in this flavorful fruit salad is the addition of Cotton Candy® grapes. This newer, super sweet variety delivers a very distinctive flavor worthy of its memory-invoking name.

2 3 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

*If possible, use Cotton Candy® green grapes **zest lime before juicing

Directions: For the best presentation, do not add the strawberries to the salad until right before serving. Otherwise, the lightercolored fruits will absorb their bright red color. To prevent browning, slice and add kiwi to the bowl right before serving, as well.

Note: Cotton Candy® grapes are not a genetically modified food. Instead, their wonderful taste is the result of selective natural cross-breeding practices conducted over many years.

Prep time: 20 minutes, plus time to chill Cooking time: n/a Serves 6

Ingredients: Yogurt Dip: 1 c. plain, full-fat Greek yogurt 2 T. honey 1 t. ground cinnamon Fruit Salad: 1 c. seedless green grapes,* washed and halved 1 c. fresh pineapple, cut into chunks 1 large ripe mango, peeled and cut into chunks ¼ c. fresh pineapple juice Zest of 1 organic lime** 2 T. fresh lime juice 2 T. fresh mint, finely chopped Optional: 1 T. honey 1 c. fresh strawberries, hulled and cut into chunks 2 large fresh kiwi, peeled, halved, and sliced

Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.

To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other nonreactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.

For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.

Chill fruit mixture in refrigerator for at least one hour.

Place prepared strawberries in a separate container to chill at the same time.

Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.

Sweet or Savory Flourless “Crepes”

T H E F O O D C H O P P E R . C O M

2 4 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

2 5 |

Traditional crepes are a popular French dish made with a combination of flour and eggs. This extremely versatile, glutenfree version omits the flour and yields delicious low-carb wraps you can enjoy with your favorite sweet or savory fillings.

Savory combinations are a great way to enjoy leftovers the next day. You can use grilled steak, roasted chicken, and/or your favorite cheese and top with caramelized onions, sautéed mushrooms, and/or roasted veggies for a quick and delicious breakfast or lunch. Or, try drizzling fresh strawberries and bananas with a rich balsamic glaze and homemade maple whipped cream for a yummy, sweet treat.

Tip: For savory crepes, add salt, black pepper, garlic salt, and/or dried herbs to the batter before cooking. For sweet crepes, try adding some ground cinnamon, vanilla extract, and/or a drizzle of maple syrup, instead.

Prep time: 5 minutes Cooking time: 20 minutes Yields 6 crepes

Batter Ingredients: 6 large eggs 3 T. half and half 2 T. extra virgin olive oil Non-stick cooking spray

3 0 - M I N U T E

R E C I P E S

–

V O L

1

* Directions for maple whipped cream and balsamic glaze are included below.

Directions:

Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If desired, season batter with savory or sweet ingredients as described above.

Lightly spray a 10” non-stick skillet with non-stick cooking spray and set over medium-low heat. (You may want to adjust heat up slightly to just below medium).

Pour ¼ cup of egg batter into pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. If any holes appear, add a little more batter to fill. Cover pan and cook until egg batter begins to set, approximately 23 minutes. Do not overcook.

Once set, gently loosen the edges with a silicon spatula and flip the crepe, being careful to not break or tear it in the process. Cook for one minute more and remove crepe from pan. Repeat with remaining batter.

Place desired filling ingredients in the center of each crepe and fold over both sides to cover. Serve immediately and enjoy!

To Make Maple Whipped Cream:

Fillings: Savory: 6 oz. goat cheese 12 grape tomatoes, sliced 6 oz. white mushrooms, sliced and sautéed 2 T. fresh basil, chopped 3 T. sliced green onion, green part only Sea salt and black pepper, to taste Sweet: 6 oz. fresh strawberries, hulled and sliced 1 pint heavy whipping cream* 1-2 T. real maple syrup 1 c. balsamic vinegar

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

To Make the Balsamic Glaze: Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use. Cool slightly before using.

Paderno Vegetable Spiral Slicer Review

T H E F O O D C H O P P E R . C O M

2 6 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

2 7 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

If you’d like to incorporate more fruits and vegetables into your family’s diet, consider adding a spiral slicer to your arsenal of kitchen tools. These handy and versatile gadgets make it easy to create delicious, nutritious dishes your entire family will love. Before you know it, you’ll replace traditional pasta noodles with intriguing alternatives made from farm-fresh favorites, including zucchini, cucumbers, apples, pears, and sweet potatoes.

In the process, you’ll trade gut-busting gluten and starchy carbs for plenty of vitamins, minerals, and other important nutrients.

Spiral slicers are not just some new, trendy fad, however. In fact, one of the leading products in this category, the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer has been on the market for more than 15 years. Since then, this model has earned a loyal following of happy customers who rave about its merits.

A quick look at Amazon verified customer reviews confirms this. As of this writing, this particular spiral slicer has earned a respectable 4.4 (out of 5.0 possible) stars based on nearly 9,400 reviews! Of those, 87% of those reviewers felt this device deserved either a 4.0 or a full 5.0 star review. That translates to over 8,000 people who own and highly recommend this product.

In addition, the manufacturer of the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer notes that it is “recommended as the best by publications and networks,” including Cook’s Illustrated, Bon Appétit, Food and Wine, House Beautiful, Oprah Magazine and Food Network.

Sound interesting? You can check it out for yourself here: Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer So, let’s take a closer look at what you can expect when you purchase the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer...

For starters, this model features 3 versatile and tough stainless steel blades: a “shredder” to make long, thin spaghetti-like noodles, a “chipper” for thicker strands, and a straight blade for curly ribbons. It includes built-in storage on the bottom for the remaining two blades while the 3rd one is in use. The slicer can be stored in this same configuration, which means you don’t have to worry about losing loose blades.

In addition, the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer is fast, easy to use, and a breeze to clean. It only weighs around 1 pound, so it is very lightweight and easy to move around when needed. Plus, it has convenient suction cups on the bottom to help stabilize the device while in use. While testing it, it did not slide or move around when placed on granite, glass, laminate, or wood surfaces. This is an important safety consideration due to the sharpness of the exposed blade edges.

T H E F O O D C H O P P E R . C O M

2 8 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

The unit is hand operated with a manual turn-crank, which means you don’t have to worry about replacing batteries or having an electrical outlet nearby while operating. The sharp blades make quick work of tough vegetables, like sweet potatoes and Daikon radish, so you don’t have to work too hard to get the results you want.

When you are finished, a quick rinse in hot, soapy water is all you need as far as clean up. (For best results, rinse the device and blade as soon as you are done, because dried-on material is more difficult to remove).

Unfortunately, no product is perfect for everyone and the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer is no exception. One notable issue with this device is it does not include a catch tray for juice or the sliced veggies.

This can get a bit messy, especially when working with colorful vegetables, such as carrots or beets.

You can work around this by placing the unit on a covered, raised surface, such as a wood cutting board, and adding a plate underneath to catch the noodles as they are sliced. When you are finished, a quick clean up of any juice with a damp cloth or paper towel will prevent staining.

If you are tight on cabinet space, storage is another thing to consider before buying this unit. It measures 12” long x 6” wide x 8 ¾“ high, so it takes up a bit of space when not in use. If this is a concern for you, you may want to check out the OXO Spiral Vegetable Slicer instead. This lower-cost, hand-held device is much more compact (3.1” x 3.1” x 3.6) than the Paderno model, but it is a little more challenging to use and it lacks the versatility of the three-blade design.

Bottom Line: The Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer delivers a nice mix of affordability and value. It carries a mid-level price tag among spiral slicers, but it is a lot more versatile and easy to use than some lower priced units, such as the OXO Spiral Vegetable Slicer.

Even if you don’t love the idea of adding another kitchen gadget to your collection, this one is definitely worth considering if you are committed to incorporating more healthy fruits and vegetables into your diet. It is so fast and easy to use; you’ll find yourself reaching for over and over again.

You can check it out for yourself here: The Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer OXO Spiral Vegetable Slicer

Recommended Tools And Cookbooks

T H E F O O D C H O P P E R . C O M

2 9 |

3 0 - M I N U T E

R E C I P E S

–

V O L

1

T H E F O O D C H O P P E R . C O M

3 0 |

3 0 - M I N U T E

R E C I P E S

Here are some recommended kitchen tools and cookbooks that I found for you. Just click the links below to check them out on Amazon.

30 Minute Meals Themed Cookbooks The Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer OXO Spiral Vegetable Slicer Electric Crepe Maker Kasandrinos Organic Extra Virgin Greek Olive Oil Papa Vince Extra Virgin Olive Oil

–

V O L

1