Oxo Swivel Peeler and Paring Knife Review

Oxo Swivel Peeler and Paring Knife with Kiwi
The Oxo Swivel Peeler and Paring Knife easily handles a ripe kiwi.

Oxo Swivel Peeler and Paring Knife Set Review

Recently, I had the opportunity to test and review the Oxo Swivel Peeler and Paring Knife Set. I already knew of the quality and the excellent grip of Oxo peelers so, I wasn’t surprised that it would become my favorite. However, I was surprised when I asked my husband to try using it, to see how he would react. He rarely helps me prepare meals unless he is the official taste tester. As he quietly peeled the potatoes I became anxious to hear his opinion. After he completed his task, he simply said he liked it. Since then however, every time I mention that I need to peel vegetables, he quickly volunteers to do it for me. He will hunt for the Oxo Swivel Peeler and doesn’t want to use any other peeler. Now, I keep it in a small utensil crock so he can find it easily. He loves how the handle is easy for him to hold and the tip makes it simple to remove imperfections in potatoes and fruit.

The Paring Knife has very sharp blades and cut through a ripe kiwi without crushing it. Most of my paring knives are not as sharp so, I have to take precautions when cleaning it to avoid cutting my hands. It cuts through fruit and veggies very easily. Of course the famous handle grip is comfortable and reduces hand fatigue when there’s a lot of produce to prepare.

Every year, I collect some of my favorite products to give as gifts for birthdays, wedding showers and Christmas. This set will definitely be in my collection. The set is a great value costing less than $15.00!

Delicious Nutritious Nuts

The Kozy Nook
October 22nd is National Nut Day
In our home, we consume nuts in some form or fashion almost daily. Frequently, we toss a few almonds, walnuts or pecans in our morning smoothie or breakfast waffles, prepare trail mix with a variety of nuts for on-the-go energy, roll chicken strips with a mixture of nuts, coconut and corn flakes for a delicious, crunchy coating, entertain with Sweet, Salty, Spicy Party Nuts or serve Green Beans Almondine as a side dish for dinner. Many times, we will grab a few almonds or walnuts to ease hunger while waiting for dinner. Sometimes, we add a few chopped nuts with our coffee grounds to add a rich and nutty flavor. Taken in moderation, nuts are a healthful addition for anyone who doesn’t have nut allergies.
When I was a child, my mother worked in a little shop in downtown Dallas. There was a Plantar’s store across the street where they roasted their fresh nuts all day. We could smell the intense nutty aroma as each batch was nearing completion. One of my fondest memories was when I would purchase a bag of hot, freshly roasted peanuts or almonds. The sweet taste of the warm nut meat was and still is one of my favorite comfort foods.
I’m sure your family has a few favorite methods of preparing and consuming nuts. Here are a few tasty recipes we enjoy.

Chocolate Almond Smoothie

Ingredients:

1/2 cup almond milk
1 tbsp. raw honey, warmed slightly
2 tbsp. natural peanut butter
1 medium banana (I use a ripe frozen banana)
1 1/2 tbsp. cocoa powder

Directions:

Place all the ingredients into a blender, pulse a few times and then process on high until smooth. If you don’t have a frozen banana, you might consider adding a few ice cubes to make it cold.
Occasionally, I will soak 1/4 cup of rolled oats in 1/4 cup of the almond milk overnight. In the morning, I will combine the other 1/4 cup of almond milk, the soaked oatmeal and the rest of the ingredients and then process as usual. If the smoothie is too thick, add a little more almond milk.

Basic Trail Mix

Ingredients:

1 cup raw almonds
1/2 cup unsalted peanuts
1/4 cup pine nuts
1/4 cup raisins
1/4 cup craisins
1/2 cup M&M’s

Directions:

This is the basic mix we usually start with and then we’ll add additional ingredients like coconut, dried blueberries, granola chunks, walnuts, pecans, pistachios or a variety of other nuts and dried fruit. This trail mix is very versatile and provides energy for busy days or exercising.

Coconutty Chicken Strips

Ingredients:

1 1/2 cups coconut milk
2/3 cup sweetened coconut flakes
2/3 cup crushed cornflakes
1/2 cup finely chopped pecans
1 tsp. Watkins Poultry Seasoning
1 1/2 pounds chicken breast, cut in 1-inch wide strips

Directions:

Preheat oven to 450 degrees.
Put coconut milk in a small bowl, and set aside. In a shallow pie plate, combine coconut, cornflakes, pecans and poultry seasoning.
Dip chicken strips in coconut milk to cover, then roll in coconut mixture. Place strips on wire rack sprayed with Watkins Cooking Spray. Place wire rack on a baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.
Note: We like a little kick to our strips so, we add 1/4 to 1/2 tsp. Watkins Cayenne Powder and/or up to 1/2 tsp. Watkins Crushed Red Pepper Flakes to the coconut mixture.

Dipping Sauce:

1 (18 oz.) jar apricot preserves (such as SMUCKER’S® Apricot Preserves)
1 cup crushed pineapple
4 tsp. prepared horseradish
Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Adapted from recipes found on Allrecipes.com
 

Sweet, Salty, Spicy Party Nuts

 

Ingredients:

1 cup raw walnut halves
1 cup raw pecan halves
1 cup raw almonds
1 cup unsalted, dry roasted cashews
1 tsp. kosher salt
1/2 tsp JR Watkins Purest Black Pepper
1/4 tsp JR Watkins Ground Cumin
1/2 tsp JR Watkins Ground Cayenne Pepper
1/2 cup coconut sugar
1/4 cup water
1 tbsp butter

Directions:

Preheat oven to 350º F (175º C). Line a baking sheet with a Silpat or parchment paper lightly coated with JR Watkins Cooking Spray.
Place walnuts, pecans, almonds and cashews in a large bowl, set aside. Combine salt, pepper, cumin and cayenne; add to nuts and toss to coat.
Heat sugar, water and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer.
Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to oven and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Adapted from a recipe found on Allrecipes.com
 

Green Beans Almondine

Ingredients:

1 lb. fresh or frozen green beans
2 tbsp Watkins Original Grapeseed Oil
2 tbsp unsalted butter
1-2 cloves garlic, grated or minced
1/4 cup minced onion
1/4 cup slivered almonds
Watkins Purest Ground Black Pepper
Watkins Course Sea Salt

Directions:

Remove any stem or strings from green beans; rinse and drain. Heat olive oil and butter in a large skillet on med. heat. Add onions and sauté until translucent; add garlic and green beans. Toss until evenly coated. Reduce heat to low, cover and gently simmer until green beans are al dente, approx. 8-10 minutes. Season with salt and pepper to taste. Sprinkle with almonds and transfer to a serving dish.

Here are a few suggestions you may find useful:

Nut Chopper from Progressive
Nut Chopper from Progressive
Silpat
This non-stick Silpat provides even baking and clean up is effortless.
JR Watkins Ind. Manager 391032
http://www.jrwatkins.com/consultant/hpina

You can trust JR Watkins superior quality Extracts and Spices for excellent results in cooking and baking. It’s my Granny’s secret ingredient!