The Healthy Spiralizer Cookbook (40 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 337; Total Fat: 24g; Saturated Fat: 7g; Cholesterol: 114mg;
Total Carbs: 14g; Fiber: 3g; Protein: 18g

6 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

6 ounces chorizo

1 onion, chopped

3 garlic cloves, minced

6 ounces medium shrimp, peeled and deveined

1 cup Basic Meat or Poultry Stock (
here
), made with chicken

Pinch saffron

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

1. In the bowl of a food processor, pulse the carrot noodles until it resembles rice, 10 to 15 one-second pulses. Set aside.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

3. Add the chorizo and cook, stirring frequently, until it is browned, about 5 minutes. Remove the chorizo from the fat with a slotted spoon and set it aside on a platter.

4. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes.

5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

6. Add the reserved carrot rice, reserved chorizo, shrimp, chicken stock, saffron, salt, and pepper. Cook, stirring frequently, until the carrot rice is cooked and the shrimp is pink, about 5 minutes.

7. Remove from the heat. Stir in the parsley. Serve immediately.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 362; Total Fat: 16g; Saturated Fat: 2g; Cholesterol: 37mg;
Total Carbs: 22g; Fiber: 8g; Protein: 30g

3 ounces dried porcini mushrooms

2 cups Basic Meat or Poultry Stock (
here
), made with chicken, heated to simmering

3 zucchini, ends cut flat and spiralized into spaghetti noodles

1 pound sea scallops

1 teaspoon sea salt, divided

½ teaspoon freshly ground black pepper, divided

4 tablespoons olive oil, divided

½ onion, finely chopped

6 ounces button mushrooms, sliced

3 garlic cloves, minced

1 teaspoon chopped fresh thyme

1. In a medium-sized heatproof bowl, pour the hot stock over the mushrooms. Cover, refrigerate, and allow to steep for at least three hours.

2. Remove the mushrooms from the broth and roughly chop them. Set the mushrooms and the broth aside.

3. In the bowl of a food processor fitted with a chopping blade, process the zucchini noodles until it resembles rice, about 10 one-second pulses. Set aside.

4. Season the scallops with ½ teaspoon of the salt and ¼ teaspoon of the pepper.

5. In a large sauté pan over medium-high heat, heat 2 tablespoons of the olive oil until it shimmers.

6. Add the scallops and cook without moving until they are opaque, about 3 minutes per side.

7. Remove the scallops from the oil with tongs and set them aside on a platter, tented with foil to keep them warm.

8. Add the remaining 2 tablespoons of olive oil to the pan. Add the onion, button mushrooms, and reserved chopped porcini mushrooms. Cook, stirring occasionally, until the vegetables begin to brown, about 6 minutes.

9. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

10. Add the reserved chicken stock, reserved zucchini rice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and thyme. Cook, stirring occasionally, until the rice is soft, about 5 minutes.

11. Serve the rice topped with the scallops.