The Healthy Spiralizer Cookbook (42 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 414; Total Fat: 26g; Saturated Fat: 9g; Cholesterol: 62mg;
Total Carbs: 20g; Fiber: 3g; Protein: 30g
FOR THE NOODLES
3 tablespoons olive oil
6 cucumbers, ends cut flat and spiralized into spaghetti noodles
FOR THE BROTH AND FISH
2 tablespoons olive oil
½ onion, finely chopped
2 teaspoons curry powder
2 cups Basic Meat or Poultry Stock (
here
), made with chicken
½ cup coconut milk
½ teaspoon salt
4 (4-ounce) halibut fillets, skin removed
¼ cup fresh chopped cilantro
2 tablespoons lime juice
TO MAKE THE NOODLES
1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
2. Add the cucumber noodles and cook, stirring occasionally, until al dente, about 5 minutes.
TO MAKE THE BROTH AND FISH
1. In a large pot, heat the olive oil over medium-high heat until it shimmers.
2. Add the onion and curry powder and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Add the chicken stock, coconut milk, and salt. Bring to a simmer.
4. Add the halibut and coat it with sauce. Cover and cook until the halibut is flaky, about 6 minutes.
5. Remove the halibut from the broth and set it aside, tented with foil to keep warm.
6. Stir in the cilantro and lime juice.
7. In four bowls, portion the cucumber noodles. Pour the broth over the top, and finish each with a piece of the halibut.
Cooking tip:
When shopping for halibut, choose fish that doesn’t have a fishy smell, which indicates freshness. The flesh should be a pearly white color.
WITH JICAMA RICE
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
A Creole dish from Louisiana, jambalaya is a super spicy version of paella. It uses Andouille sausage, which has a lot of heat, as well as shrimp and, in this case, jicama rice. Traditional jambalaya takes a while to cook, but with jicama rice it’s quick and easy.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 485; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 144mg;
Total Carbs: 32g; Fiber: 14g; Protein: 29g
Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 3 large, peeled carrots.
1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons olive oil
8 ounces Andouille sausage, cut into 1-inch chunks
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1 (14-ounce) can crushed tomatoes
1 cup Basic Meat or Poultry Stock (
here
), chicken or beef
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
¼ cup chopped fresh flat-leaf parsley
1. In the bowl of a food processor fitted with a chopping blade, process the jicama noodles until it resembles rice, 10 to 20 one-second pulses. Set aside.
2. In a large pot, heat the olive oil over medium-high heat until it shimmers.
3. Add the Andouille sausage and cook, stirring occasionally, until it browns, about 5 minutes. Remove the sausage from the pot with a slotted spoon and set aside on a plate.
4. Add the onion and bell peppers and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
6. Add the tomatoes, stock, oregano, salt, pepper, shrimp, reserved rice, and reserved Andouille. Cook, stirring occasionally, until the shrimp is pink, about 5 minutes.
7. Stir in the parsley, and serve.
