The Healthy Spiralizer Cookbook (27 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 350; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 62mg;
Total Carbs: 10g; Fiber: 3g; Protein: 39g
2 tablespoons coconut oil
1 pound flank steak, cut against the grain into quarter-inch thick strips
4 scallions (white and green parts), thinly sliced
2 celery stalks, thinly sliced
1 carrot, peeled and thinly sliced
6 garlic cloves, thinly sliced
6 cups Basic Meat or Poultry Stock (
here
), made with beef
1 tablespoon fish sauce
½ teaspoon ground cinnamon
½ teaspoon freshly ground black pepper
½ teaspoon homemade Sriracha (
here
) or store-bought
3 zucchini, ends cut flat and spiralized into spaghetti noodles
3 tablespoons chopped fresh cilantro
1. In a large pot, heat the coconut oil over medium-high heat until it shimmers.
2. Add the flank steak and cook, stirring occasionally, until it is browned, about 6 minutes. Remove the steak from the oil with a slotted spoon and set it aside on a platter.
3. Add the scallions, celery, and carrot to the pot and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
5. Add the meat stock, fish sauce, cinnamon, pepper, and sriracha to the pot. Bring the soup to a simmer.
6. Add the zucchini noodles to the pot. Simmer until the noodles are al dente, about 5 minutes.
7. Return the reserved beef to the pot and simmer for 1 minute.
8. Stir in the cilantro and serve immediately.
Make it lighter:
To make this vegan, eliminate the beef and replace it with 8 ounces of cubed tofu. Replace the beef stock with the Basic Vegetable Stock (
here
) and cut out the fish sauce.
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
Use bulk Italian sausage—that is, sausage without casings— for this tasty soup. If you can’t find Italian sausage in bulk, then buy regular Italian sausage and remove the casings by running a sharp knife diagonally across the sausage and squeezing the meat from the casing. For a spicier soup, choose hot Italian sausage.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 442; Total Fat: 32g; Saturated Fat: 9g; Cholesterol: 71mg;
Total Carbs: 15g; Fiber: 4g; Protein: 24g
2 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
1 zucchini, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons olive oil
12 ounces bulk Italian sausage
1 onion, chopped
8 ounces crimini mushrooms, sliced
1 fennel bulb, thinly sliced
3 garlic cloves, minced
6 cups Basic Meat or Poultry Stock (
here
), beef or chicken
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1. After spiralizing, cut the carrot and zucchini noodles into elbow shapes to make macaroni. Set aside.
2. In a large pot, heat the olive oil over medium-high heat until it shimmers. Add the sausage and cook, crumbling with a spoon, until it is browned, about 6 minutes. Remove the sausage from the oil with a slotted spoon and set it aside on a platter.
3. To the oil that remains in the pan, add the onion, mushrooms, and fennel. Cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
5. Add the broth, scraping up any browned bits from the bottom of the pan with the side of the spoon. Return the sausage to the pan and add the zucchini and carrot macaroni.
6. Simmer until the macaroni is al dente, about 5 minutes.