I am a huge fan of using a spiralizer as a part of a healthy lifestyle. It is such a fun way to eat more produce and it saves you a lot of time chopping and slicing.
If you aren’t super familiar with a spiralizer or how to use one Megan takes the time in the first chapter to explain all the basics to get you started.
This book is filled with 100 healthy, easy and delicious recipes and many of the recipes have multiple variations….#winning. Each chapter is broken down by vegetable and that may be one of my favorite parts of this cookbook. How many times do you open the refrigerator to only see a bunch of produce and wonder what to do with them? Well you can jump to that chapter and pick out your next meal in a flash. The book includes all of my very favorite vegetables too!
- Zucchini and Summer Squash
- Butternut Squash
- Sweet Potatoes
- Bell Peppers
This cookbook includes many fun, healthy recipes such as; Beef Chow Fun with Zucchini Noodles, Butternut Squash Curry Noodles, Thai Almond Sweet Potato Noodle Bowls and Chicken Enchilada Noodle Bake.
I had a really hard time deciding what recipe to make from the book but my husband chimed in and said I definitely needed to make the Zucchini Noodle Pho. I think that was primarily because that is one of his favorite dishes. Hah!
I had never made my own though so it was really fun to be able to make this dish for my husband. I did end up using the variation with the store bought broth because life got a little hectic but I love that you can chose which way works best for you. Obviously homemade broth is always better but this variation still turned out amazing.
Zucchini Noodle Pho
- About 4 pounds beef soup bones (see notes)
- 1 medium yellow onion, halved
- 2 garlic cloves, sliced
- 2 or 3 star anise pods
- 2 to 3 tablespoons peeled, sliced fresh ginger
- 2 to 3 tablespoons fish sauce
- Freshly ground black pepper
- 4 quarts water
- 1 to 2 pounds beef sirloin sliced very thin
- 2 or 3 large zucchini, spiralized (blade D)
Toppings for Soup
- Chopped fresh cilantro
- Sliced green onion
- Bean sprouts
- Chopped fresh thai or regular basil
- Lime wedges
- Chili garlic oil or garlic sauce
- Preheat oven to 400.
- Spread the bones and onion out on a large baking pan and roast for 40 minutes to one hour. (This step is optional but really bring out a lot of the flavor in the beef broth).
- Put the bones and onion in a large stock pot with the garlic, star anise, ginger, fish sauce, and some salt and pepper. Cover everything with the water and bring to a boil. Reduce the heat to low and allow the pot to simmer for at least 6 hours, or up to 24 hours. Strain the broth and use immediately or refrigerate until ready to serve.
- Bring the broth to a simmer and add the sliced beef. While the beef is cooking, divide the zucchini noodles among 2 to 4 serving bowls. Once the beef is pink (should take 5 to 7 minutes), spoon broth over the noodles and top the soup with cooked beef. Add cilantro, green onion, bean sprouts, basil, lime, and chili garlic oil as desired and serve.
Variation 1: Quicker Pho (What I did)
- Use store-bought beef broth if you don’t have the time to make the broth yourself – just quickly char the onion, garlic and other spices in a dry skillet before transferring to a large pot. Pour the beef broth overtop and bring everything to a simmer. Strain the broth and proceed as directed in the original recipe.
- Serving Size: 2
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