Spiralized Carrots with Cranberry Tarragon Goat Cheese Salad Recipe

According to Live with Kelly and Michael, Wednesday is the new Friday.  So, for whatever that declaration is worth to you, it’s almost the weekend again!

I’m getting into the WIAW (What I Ate Wednesday) World; created by Jenn at Peas and Crayons – a fantastic blog with spectacular recipes – many of which are on my “food bucket list.”  Also, I would love to be Internet friends with Jenn.  #blogbuddies

For this week’s WIAW post, I made a spiralized carrots with cranberry and tarragon goat cheese salad.  I felt like it would be very fallish (word?) of me and also pretty and delicious – so why not, right?  Right.

Return of the Veggetti

Remember when I posted about the Veggetti?  Google webmaster sure does.

 So, I grabbed my handy little ASOT (As Seen On TV) companion and proceeded to make salad magic, oh yes.

delish.

delish.

 

Spiralized Carrots with Cranberry Tarragon Goat Cheese Salad
Author: 
Recipe type: Appetizer
Serves: 2
 
Healthy spiralized carrot salad mixed with cranberry and tarragon infused goat cheese.
Ingredients
  • Two large carrots (cleaned and peeled)
  • ½ tbsp olive oil
  • 1 tbsp of cranberry tarragon goat cheese (or 1 TBSP plain crumbled mixed with ½ tsp of dried cranberries and ½ tsp of dried tarragon)
  • 1 tbsp or crushed walnuts
  • One clove of garlic, minced
  • One tsp salt and pepper
Instructions
  1. For this salad, you will need, carrots (the shorter and thicker the circumference, the better), goat cheese*, walnuts (chopped, or give whole ones a good bashing), dried cranberries, tarragon, olive oil, and garlic.
  2. *I used this brand, which was an easy (and delicious) step. Prep for a DIY version would be mixing crumbled goat cheese, dried cranberries, and dried tarragon (refrigerate for 2 hours before making the salad.)

To spiralize your carrot, stick it in and give it a spin.  I bet Hilah would appreciate that slogan.  Hilah is another Internet friend I long for.  Hilah, can you hear me?  Didn’t think so.

this describes my life right now. perfectly.

This describes my life right now. perfectly.

 Once you get your carrot all spiralized and beautimous, drizzle 1/2 tbsp of olive oil and add in 1 tbsp of chopped walnuts along with your one chopped clove of garlic.  Mix carrots, olive oil, nuts, and garlic together evenly.  Add in 1 tbsp of goat cheese mixture, one tsp of salt and pepper and mix, again, thoroughly.  Chill for about 30 minutes before serving.  Makes two, half cup sized servings.**

**Serving size and ingredient amounts will vary depending on how big you want to make your salad.  I used two large carrots which made 1 cup of salad.  My suggestion is, for every additional cup of salad you want to prepare, add the tablespoon of cheese mixture, 1/2 tbsp of olive oil, 1/2 tbsp of walnuts, extra garlic, salt, and pepper to taste.

Nutrition per 1/2  cup of salad:

100 calories

7.5 grams of fat (6 of which are healthy fats you need!)

3 grams of protein

Not forgetting the added β-carotene (Betacarotene) which our bodies convert into much-needed vitamin A that we need for healthy skin and mucus membranes, our immune system, and good eye health and vision.

Spiralized-Carrots-with-Cranberry-Tarragon-Goat-Cheese-Salad

It seems like everybody is jumping on the spiralized wagon.  However, most people own a real spiralizer, but I’m going to do me, and stick to my Veggetti.  I bought my Veggetti about five months ago for $14.99, and it’s still going strong.  In fact, right now I think they are BOGO.  So worth it!   #buyaveggetti

Do you spiralize?

xoxo

What did you do this weekend?  I ruined my jeans, burned my face, and had indigestion.  I should probably explain myself.  Well, as I have mentioned before, I am a sucker for As Seen On TV products.  So, the other day, while I was walking through the drug store and saw the big sign overhead “As Seen On TV” and, well, I was sucked in!  I was just about to say there was nothing there to throw my money at and there it was …the Stufz Burger Press!  I do not eat burgers all that often and I truly did purchase this with the intention  of making veggie burgers with it, but I decided this weekend that I would try it out with beef and make a selection of gourmet burgers.

stufz

What is the Stufz Burger Press?

It is a round burger chamber that boasts it produces, “a perfectly stuffed and neatly sealed patty every time”.  Does it do this?  It can …if you do it properly.  This weekend I got together with my friend Gordon at Short & Hungry (amazingly hilarious food blog, by the way) to hit the grill and put the Stufz to the test!

How did it go?

Here’s the thing about As Seen on TV Products, they are usually what they claim to be, but you kinda have to follow the instructions.  I will say, in our defense, that the instructions that come with the Stufz are not the best for those who cannot follow instructions in the best of times (redundant, but makes my point.)  So, needless to say we were ready to give up on it until we decided to watch this youtube video on how to use it properly.  Once we figured it out, it actually does make a perfect and neat patty in the end.

What did we make?

Our burger menu included:

Mac n’ Cheese (Kraft Macaroni & Cheese)

Brie and Caramelized Onion

Toppings Stuffed (Relish, Ketchup, Mustard, and Cheese)

Potato Puff Stuffed (Alexia Crispy Seasoned Potato Puffs)

How well did they cook?

Well, as I stated in my Thursday post, I have not been grilling for long.  There are still a lot of, um, elements to grilling that I don’t get.  What may you ask?  Well like, if you’re cooking giant hamburgers filled with cheese you should probably back away from the grill once you open it.  Hence why I ruined my jeans and burned my face.  I’m okay, by the way, it was just a tiny spec of grease.  In fact the entire situation reminded me of the 30 Rock episode with the Tracy Jordan’s Meat Machine.  You know, the scene when the grease keeps leaping out and burning Kenneth.  So funny, well, until it’s happening to you!

How did they taste?

I’d love to say that each burger we made was amazing, but that was not the case.  The best one, hands down, was the potato puff stuffed burger.  Makes sense though, seeing as burgers and fries go together beautifully.  Coming in second would be the brie and caramelized onion burger – with that combination you really cannot go wrong.  In third place was the toppings stuffed burger – it was good, but really not much better than just using them on top.  So that leaves us with last place, which was a big bummer, the mac n’ cheese burger; it just didn’t do well with the Kraft variety, unfortunately.  Tips for improvement on the mac n’ cheese burger, anyone?

Tips for Stufz Success

One thing I have to stress is food safety.  Any time you are stuffing meat you have to be very mindful of cross-contamination.  Be sure to use new utensils each time you stuff the burger and to wear gloves as well.  Also, any food that you stuff inside the burger that requires cooking must be cooked before placing inside your burger meat. Nothing dampens a food experience more than making yourself sick.  That’s no fun!

The Overall Verdict?

For $9.99 the Stufz can add some fun to your next barbecue!

Happy eating!

 

 

Veggetti Review

The other day while getting some essentials at Walmart (always SO fun, eh?) I stumbled across this (strategically placed) impulse item.  The Veggetti!

Veggetti

Delizioso!

The Veggetti turns vegetables into linguini and spaghetti sized pieces.  I will admit, I am a sucker for an “As Seen On TV” buy as much as the next …well, sucker.  However, unlike my Pajama Jeans or Shake Weight this little guy is actually pretty awesome.

pjjeans1

On my first attempt, I made what I called, “pesto squashta” – which was summer squash steamed and then baked with reduced-fat pesto sauce.  It was pretty good, but my only complaint was that it did get cold rather quickly.

squashtaI didn’t want to toss my Veggetti into my “pile of misfit As Seen On TV items” heap, so I decided to use my veggettables (really, Erin? ) in a stir fry rather than steaming or baking them.  I used zucchini and summer squash as my key ingredients and sauteed them in a tiny bit (less than 1 tbsp) of olive oil, garlic, and grape tomatoes.  I also added a little salt and black pepper and garnished it with a dollop of goat cheese.  It was REALLY delicious!  While I don’t think the Veggetti is the perfect substitute for pasta-holics, it is a really inexpensive and easy tool to create some healthy meals with.  My  next experiment will be to grill the vegetables and use them on a nice salad.  Wow, hungry already!  So, in conclusion, while the Veggetti is no Kitchenaid appliance,  for $15.00 you certainly can make some good stuff.

 

xoxo