Whisk Me Away, 4192 State Highway 30, (In the Stewart's Building at Perth 4 corners), Amsterdam, NY (2026)

04/17/2020

Hey loyal friends, followers, and lovers of Whisk Me Away! We sincerely hope all is well with you and yours, during this time of uncertainty-better known as the Pandemic. Prayers are being sent near and far regarding the safety and well-being of your family and business venture alike! 🙏🏡

While we have not been able to make our traditional sales “on the road” -The Whisk Me Away Staff has been hard at work, re-branding both our social media presence and new E-Commerce website. 📲💻🛒

While the website still has a few more kinks to “iron out”-we’d like to formally invite you-to LIKE or SHARE our new page: Whisk Me Away USA && most of all THANK you for joining us! 😀👩‍🍳🍴

*Disclaimer*: THIS page will be deleted in ONE week. So PLEASE, go follow our NEW page- linked above, to continue receiving updates and information about Whisk Me Away products or events. 💥

07/15/2018

Hello Brimfield! Who knew that peeling, shredding, and "zoodling" could be so much fun?! Juliette, Annabel, and Rudyard are cooling down with zucchini head bands and cabbage leaf hats. Enjoy your new tools!

12/31/2017

Am I the only one who pigged out on too many Christmas cookies, ate too much pie, and had absolutely zero discipline at the dinner table during the holidays?? When I started eating Christmas cookies for breakfast, I knew I had fallen off the wagon completely, lol. Time to turn over a new leaf! This recipe will help launch us out of the unhealthy rut we're in ;-). Let's put those kitchen tools to good use and melt off the holiday pounds. Shall we?

Here is a low carb, tasty lasagna that has absolutely NO NOODLES....only ZOODLES and VOODLES! You'll need your Swiss Peeler for this recipe. There's an odd but nutritious ingredient in this recipe (to ensure that it isn't runny or soupy or watery) so pay close attention. This recipe can be made vegetarian by using TVP or any meat replacement of your choice.

No-noodle Lasagna:

Lightly oil a 9 x 13 deep dish pan. Preheat oven at 350°.

Season 1 pound of ground beef or chicken/turkey with garlic, salt, pepper and Italian seasonings. Cook in a skillet til the pink is gone. Pour 1 jar of your favorite spaghetti sauce into pan with cooked meat. Set aside.

Wash 1 zucchini, one yellow squash, and one carrot. (I used butternut squash in this recipe...yum). Use your Swiss Peeler to make the "ribbons" (these ribbons will be your healthy noodles). Keep the peeler parallel to the veggie and apply moderate pressure the whole length of the veggie so that you end up with pretty "voodles" (veggie noodles).

Combine 2 cups of each of the following:
Ricotta cheese
Mozzarella
Cottage cheese
(Use low fat versions of any or all of these to slash fat and calories).

Now for the fun part :-)

1st layer:
Lay your zucchini and/or yellow squash zoodles in the pan (the pictures will show you). Before you add carrot ribbons or butternut squash ribbons, sprinkle the special ingredient on the zoodles!!......CHIA SEEDS. Since chia seeds hold 10X their weight in water (or any liquid) they are perfect for soaking up the water that is released from the zoodles during baking. Use about 1 tablespoon per zoodle layer.

2nd layer:
Now spread a 1/3 of the meat mixture evenly on the veggie ribbons with a spatula or large spoon.

3rd layer:
Plop (yes, that's a word, lol) dollops (that is, too) of cheese mixture on meat layer and carefully spread evenly.

Repeat these layers 3 times and sprinkle a little shredded cheese on top. Cover and bake for 1 hour or til voodles are tender. If you're in a hurry, use only zucchini and / or yellow squash noodles as these bake faster than carrots and winter squash.

Don't forget the chia seeds in each of the 3 layers. Enjoy!

10/29/2017

Hey Missouri!

Apple Butter anyone? I'm so glad that I was able to provide everyone with the most amazing apple peeler on the planet for all of your APPLES! Remember to see-saw back and forth on your apples when peeling (and peaches and 🍅 and kiwi).

Last year we melted in the heat...this year we're hoping we don't get frost bite! 😂

I promised many of you that I'd post the pork chop recipe that my mom and I developed (hint...it has APPLES in it 😜). Gimme a "LIKE" so I know you're READY to use those Swiss tools!

10/29/2017

As promised, here's a shout out to my Covered Bridge customers! Now that we're all out of the Black Hole (sorry, Bridgeton, but no cell service for 14 days drove us crazy! No texting, no calling, no internet 😣.... No service = no Square = NO Credit Cards! 😭).

THANK YOU for making 2017 a fun time!

Are you spaghettifying?? Noodling? I can't wait to hear about all the healthy stories next year! (Thank you, Sandy----you know who you are---for telling me that you lost 65 pounds since last year because you used your Swiss julienne tool and replaced pasta with zucchini noodles! Music 🎶 to my ears!)

Are you ready for more recipes??! Stay tuned!

10/04/2017

Here is our youngest customer yet here at the Virginia State Fair! Thanks for making this so much fun, Virginia! Nick is 4 years old and one of his favorite veggies are carrots! He is rockin' this cabbage leaf and is cuter than any cabbage patch kid!

08/01/2017

If you want to feel great AND be lighter on your feet, read on! Here is that CARB FREE RAVIOLI recipe that I promised! Let me know what you think!

CARB FREE RAVIOLI
TOTAL TIME: 0:50
PREP: 0:20
LEVEL: EASY
SERVES: 8
INGREDIENTS
• Extra-virgin olive oil, for baking dish
• 4 medium zucchini
• 2 c. ricotta
• 1/2 c. finely grated parmesan, plus more for garnish
• 1 large egg, lightly beaten
• 1/4 c. thinly sliced basil, divided
• 1 clove garlic, minced
• kosher salt
• Freshly ground black pepper
• 1 1/2 c. marinara
• 1/2 c. shredded mozzarella
DIRECTIONS
1. Preheat oven to 375° and grease a large baking dish with olive oil.
2. Make the Noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using your new Swiss Super Peeler (if you're not sure which tool to use here, take a peek at the picture of the peeler with the STRAIGHT BLACK BLADE---not the one with teeth ;-) ) and slice each zucchini into thin flat ribbons, "peeling" in the same spot until you reach the seeds. Then turn it over and do it again til you see the seeds. These are your “noodles.” *Note: if your zucchini is quite large, turn it in quarter turns instead of turning over.
3. Make the Filling: In a medium bowl, combine ricotta, Parmesan, egg and 2 tablespoons basil and season with salt and pepper.
4. Assemble the Ravioli: Lay two strips of zucchini noodles so that they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips. You should end up with a “T” shape (the pictures will help you!). Spoon about 1-2 tablespoons of filling in the center of the zucchini. Bring the ends of the strips together to fold over the center, working one side at a time. Turn the ravioli over and place in the baking dish seam-side down. Repeat with remaining zucchini and filling. Pour marinara around the zucchini and top ravioli with mozzarella.
5. Bake until zucchini noodles are “al dente” and the cheese is melted and starting to brown on top; 25 to 30 minutes.
6. Top with remaining basil and Parmesan and serve.

08/01/2017

Hey DELAWARE! Thank you so very much for making my stay in Delaware absolutely awesome! Not only are you a sweet bunch of people, but you COOK, too! Remember how I promised to post a few low carb recipes? And....one of them was the carb free ravioli, right? Stay tuned!

03/11/2017

Hundreds of new [julienne and peeler] customers are just now learning that you don't have to sacrifice flavor when slashing those empty carbs. So let's gather up those ingredients for that Asian stir fry I've been telling all of you about lately!

Asian Stir fry (for 4 people):

2 tsp. Sesame oil
2 chicken breasts, cut crosswise into thin strips
(Or 1 small pork loin cut into thin strips)

Season meat with S & P and sauté meat in a few teaspoons of SESAME OIL (no cheating on this oil choice as this is a key ingredient) for about 4 or 5 minutes (til just done).

Julienne the following:

2 carrots
1 yellow squash or yellow zucchini
1 green zucchini

With your Swiss Peeler:

Sliver half an onion
Peel and slice 1 inch of ginger root
Slice 5 garlic cloves (with a knife)
(If you love cabbage, cut your cabbage head in half and using your PEELER shred along the outside edge til you have enough and add this to your stir fry when you add the zoodles ;-) )

Add onion, ginger, and garlic to skillet with meat. Sauté for 30 seconds and add julienned veggies. Drizzle a little more sesame oil on veggie/meat mix and sauté for 3 to 4 minutes (or til veggies are done to your liking). The whole idea is to have a fresh, well combined meal that has almost no carbs, no points, no wheat, no gluten, no calories :-)

Drizzle soy sauce on your dinner.

Note: Add water chestnuts for a nice crunch. Bean sprouts stirred in at the last minute is delightful, too. Throw a handful of sesame seeds on top for a nice crunchy surprise. Enjoy!

Thank you for investing in a tool set that will promote good health on all levels ♡

If you like SHRIMP, stay tuned on the Whisk Me Away page!

03/09/2017

Okay all you recent ZOODLE fans! Who's ready to slash a bunch of nasty carbs that cause weight gain, sluggishness, and adverse insulin responses? Here's that Basic (carb free) "Spaghetti" recipe I've promised all of you:

Julienne the following:
1 zucchini
1 yellow squash or yellow zucchini
1 carrot (or 2 small ones)

DO NOT BOIL YOUR ZOODLES. They WILL turn to mush 😣

Crush fresh garlic and sliver onion (with your new Swiss peeler!) and sauté in skillet with a few drops of your favorite oil for 30 seconds. Add the zoodle mix from above and sauté for 3 minutes. Off the heat and now add any sauce! Use meat sauce, spaghetti sauce, Alfredo sauce, clam sauce, pesto...

More recipes to come! Stay tuned!

01/01/2017

Hellllllloooooo fellow Whisk Me Away-ers! Happy New Year! We have exciting news for 2017! We are expanding! For all of you who have either visited the store or attended our cooking classes, you know that we are busting at the seams and clearly need more space. Our faithful cooking class attendees (you know who you are!), we will have a much bigger space the next time you attend! Comfy chairs to sit in, too! We will be announcing where our new location is soon (here on FB), but in the meantime, we'll be posting new items here on our page AND our website will have some of our most popular kitchen tools and useful household items for sale. We are still here for you! Plus, any time we set up at local shows with our quality products, we'll let you know so that you can come visit us! Our phone number will stay the same! Our FB, website, and email address will all STAY THE SAME. Thank you all for your support and for allowing us to grow so much that we need a bigger space! Our motto at Whisk Me Away has been and forever will be "Healthier Cooking Made Easy" because we believe that good health starts with the food we eat, the way we prepare it, and the cookware we use to cook it. If you've been to the store or have seen our ads, you already know that we refuse to sell any cookware made with Teflon or aluminum (for health reasons) and we'll continue to uphold that.

Stay tuned! You'll be hearing from us often! From the bottom of our hearts, please have a healthy, happy 2017 ♡

Whisk Me Away

04/17/2020

07/15/2018

12/31/2017

10/29/2017

10/29/2017

10/04/2017

08/01/2017

08/01/2017

03/11/2017

03/09/2017

01/01/2017

Address

Website

Alerts

Shortcuts

Share

Category