The Healthy Spiralizer Cookbook (46 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
HOURGLASS
Thick-cutting blade
SERVES 4
GLUTEN-FREE
PER SERVING:
Calories: 606; Total Fat: 26g; Saturated Fat: 14g; Cholesterol: 146mg;
Total Carbs: 27g; Fiber: 10g; Protein: 49g
FOR THE NOODLES
3 tablespoons butter
6 yellow squash, ends cut flat and spiralized into ribboned noodles
FOR THE STROGANOFF
3 ounces dried porcini mushrooms
2 cups Basic Meat or Poultry Stock (
here
), made from beef
1 pound ground beef
2 tablespoons butter
1 onion, chopped
8 ounces crimini mushrooms, quartered
3 garlic cloves, minced
½ cup dry white wine
1 teaspoon dried thyme
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup arrowroot powder
2 tablespoons Worcestershire sauce
¼ cup sour cream
¼ cup chopped fresh parsley
TO MAKE THE NOODLES
In a large sauté pan, heat the butter over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
TO MAKE THE STROGANOFF
1. Soak the porcini mushrooms in the beef stock for 3 hours before cooking.
2. Remove the mushrooms from the stock and chop. Set both the mushrooms and the stock aside.
3. In a large sauté pan, brown the ground beef, crumbling with a spoon, until cooked, about 5 minutes. Remove from the pan and set aside.
4. Add the butter to the pan and cook until it is foamy. Add the onion, crimini mushrooms, and porcini mushrooms and cook, stirring occasionally, until the vegetables are browned, about 7 minutes.
5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
6. Add the white wine, scraping any browned bits from the bottom of the pan with the side of your spoon.
7. Return the ground beef to the pan, along with the thyme, salt, and pepper.
8. In a small bowl, whisk together ½ cup of the reserved stock with the arrowroot powder. Set aside.
9. Add the remaining 1½ cups of stock and Worcestershire sauce to the pan. Stir in the stock and arrowroot mixture. Cook, stirring constantly, until it thickens, about 2 minutes.
10. Stir in the sour cream and parsley. Cook, stirring constantly, to heat through, 2 to 3 minutes more.
11. Serve on top of the hot noodles.
Cooking tip:
This recipe calls for you to reconstitute the dried mushrooms at least 3 hours before, but you can do it overnight or as long as 24 hours ahead of time.
ON ZUCCHINI EGG NOODLES
PREP TIME: 20 MINUTES / COOK TIME: 8 HOURS
Typically, you make meatballs with a panade, which is a mixture of milk and bread. This keeps the meatballs moist and gives them their classic texture. In this recipe, almond-meal flour stands in for the panade, keeping the meatballs light.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 4
GLUTEN-FREE
PER SERVING:
Calories: 648; Total Fat: 46g Saturated Fat: 10g; Cholesterol: 207mg;
Total Carbs: 23g; Fiber: 5g; Protein: 40g
Spiralizer alternative:
If you have an hourglass-shaped spiralizer, you can make linguine zoodles using the thick-cutting blade. The noodles won’t be as flat as you can get with a hand-crank spiralizer, but they’ll do the job.
FOR THE MEATBALLS
6 tablespoons olive oil, divided
1 onion, finely chopped
1 garlic clove, minced
½ pound ground beef
½ pound ground pork
¼ cup almond meal
2 egg yolks
½ teaspoon dried thyme
½ freshly ground black pepper
½ teaspoon sea salt
¼ teaspoon allspice
¼ teaspoon nutmeg
2 cups Basic Meat or Poultry Stock (
here
), made from beef
¼ cup arrowroot powder
¼ cup heavy cream
FOR THE NOODLES
3 tablespoons olive oil
6 zucchini, ends cut flat and spiralized into ribboned noodles
TO MAKE THE MEATBALLS
1. In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until it shimmers.
2. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds. Allow the onion and garlic to cool.
4. In a large bowl, combine the onion and garlic, ground beef, ground pork, almond meal, egg yolks, thyme, pepper, salt, allspice, and nutmeg. Mix well.
5. Form into 1-inch meatballs.
6. Heat the remaining 3 tablespoons of olive oil in a large sauté pan or skillet over medium-high heat.
7. Cook the meatballs, turning occasionally, until cooked through, about 10 minutes. Remove the meatballs and set aside.
8. Add 1½ cups of the beef stock to the pan, scraping any browned bits from the bottom of the pan with the side of a spoon.
9. Reduce the heat to medium. In a small bowl, whisk together the remaining ½ cup of beef stock with the arrowroot powder. Add to the sauté pan along with the heavy cream.
10. Cook, stirring frequently, until the sauce thickens, about 1 minute.
11. Return the meatballs to the pan to coat with the sauce.
TO MAKE THE NOODLES
In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Cook the noodles in the olive oil until they are al dente, about 5 minutes.
Cooking tip:
Depending on the size skillet you use, you may need to work in batches to cook the meatballs. Don’t overcrowd the pan, or you’ll wind up steaming the meatballs and keeping them from forming the flavorful caramelized crust you get with high-heat cooking.
