The Healthy Spiralizer Cookbook (61 page)

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 614; Total Fat: 28g; Saturated Fat: 12g; Cholesterol: 144mg;
Total Carbs: 35g; Fiber: 8g; Protein: 49g

2 cups Basic Meat or Poultry Stock (
here
), made with beef

3 ounces dried porcini mushrooms

1 potato, peeled, ends cut flat, and spiralized into spaghetti noodles

1 tablespoon melted butter

1 teaspoon sea salt, divided

1 pound ground beef

2 tablespoons olive oil

1 onion, chopped

8 ounces crimini mushrooms, quartered

3 garlic cloves, minced

¼ cup arrowroot powder

1 teaspoon dried thyme

¼ teaspoon freshly ground black pepper

1 teaspoon dried mustard

2 tablespoons Worcestershire sauce

½ cup heavy cream

2 ounces Cheddar cheese, grated

1. In a small bowl combine the beef stock and dried porcini mushrooms. Let the mushrooms soak for 3 hours until soft.

2. Remove the mushrooms from the broth, squeeze out the liquid, and chop them. Set both aside.

3. Preheat the oven to 400°F.

4. In a large bowl, toss the potato noodles with the melted butter and ½ teaspoon of the salt. Set aside.

5. In a large skillet over medium-high heat, cook the ground beef, crumbling with the side of a spoon. Cook until browned, about 5 minutes. Remove the ground beef from any fat in the pan with a slotted spoon and set it aside.

6. Add the olive oil to the pan and heat until it shimmers. Then add the onion, reserved porcini mushrooms, crimini mushrooms, and garlic, and cook, stirring occasionally, until they are soft, about 5 minutes.

7. Whisk the arrowroot powder into the reserved broth. Add it to the pan with the vegetables along with the thyme, the remaining ½ teaspoon of salt, the pepper, mustard, and Worcestershire sauce.

8. Cook, stirring frequently, until the mixture thickens, about 5 minutes. Stir in the heavy cream and the reserved ground beef. Cook, stirring constantly until it heats through, about 4 minutes.

9. Pour the mixture into a large bowl and stir in the cheese.

10. Pour the meat and cheese mixture into a 9-by-9-inch baking pan. Top it with the buttered potato noodles.

11. Bake in the preheated oven for 15 minutes. Reduce the heat to 350°F and continue baking until the potatoes are golden, about 40 minutes.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 350; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 83mg;
Total Carbs: 42g; Fiber: 4g; Protein: 35g

1 pound ground pork

6 scallions (white and green parts), sliced

1 tablespoon grated ginger

1 (8-ounce) can sliced water chestnuts, drained

6 ounces shiitake mushrooms, sliced

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

3 garlic cloves, minced

½ cup Basic Meat or Poultry Stock (
here
), made with chicken

2 tablespoons arrowroot powder

2 tablespoons wheat-free tamari or coconut aminos

½ teaspoon homemade Sriracha (
here
) or store-bought

1. In a large skillet, cook the ground pork, crumbling with the side of the spoon, until it is browned, about 5 minutes.

2. Remove the pork from the fat with a slotted spoon and set it aside.

3. Using the pork fat in the pan, cook the scallions, ginger, water chestnuts, and shiitake mushrooms until soft, about 5 minutes.

4. Add the carrot noodles and cook, stirring occasionally, until they are al dente, about 5 minutes more.

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

6. Return the ground pork to the pan.

7. In a small bowl, whisk together the chicken broth, arrowroot powder, tamari, and sriracha.

8. Stir the sauce into the carrot noodles. Cook, stirring constantly, until the sauce thickens slightly, about 3 minutes.