The Healthy Spiralizer Cookbook (50 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH MOROCCAN-SPICED CARROT RICE
PREP TIME: 20 MINUTES / COOK TIME: 20 MINUTES
Shish kebab
in Turkish means, “cooked on a skewer.” These kebab skewers are made the traditional way, with lamb coated in Middle Eastern spices. While you can grill the kebab on the stovetop or outdoors, this recipe allows you to bake them. Serve them over carrot rice to add a modern twist to a very old recipe.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 373; Total Fat: 20g; Saturated Fat: 5g; Cholesterol: 102mg;
Total Carbs: 16g; Fiber: 5g; Protein: 34g
FOR THE KEBAB
1 pound ground lamb
1 onion, finely chopped
3 garlic cloves, minced
2 tablespoons fresh mint, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons smoked paprika
½ teaspoon ground cinnamon
2 teaspoons ground coriander
½ teaspoon sea salt
FOR THE RICE
6 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cinnamon Garlic Aioli (
here
) (optional)
TO MAKE THE KEBAB
1. Preheat your oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine all of the kebab ingredients, mixing thoroughly.
4. Divide the meat evenly into 16 pieces. Shape each piece around a soaked wooden skewer.
5. Bake on the parchment-lined baking sheet in the preheated oven until the meat is browned, about 17 minutes.
TO MAKE THE RICE
1. In the bowl of a food processor fitted with a chopping blade, pulse the carrot noodles until it resembles rice, about 10 one-second pulses.
2. In a large sauté pan, heat the olive oil, coriander, cumin, and cinnamon.
3. Add the carrot rice and cook, stirring occasionally, until it is al dente, about 5 minutes.
4. Serve the kebab on top of the rice with garlic aioli (if using).
Cooking tip:
Soak wooden skewers for at least 6 hours before using on the grill or in the oven.
PREP TIME: 20 MINUTES / COOK TIME: 20 MINUTES
This Creole dish is called “dirty” because small pieces of chicken liver, meat, and vegetables dirty up the pristine color of the white rice. The flavor, however, is anything but dirty. It’s wonderfully spiced and soulfully satisfying.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 311; Total Fat: 15g; Saturated Fat: 4; Cholesterol: 370mg;
Total Carbs: 12g; Fiber: 3g; Protein: 33g
Spiralizer alternative:
If you do not have a hand-crank spiralizer, cut the celeriac into thin pieces with a paring knife and process until it resembles rice.
2 celeriac, greens removed, peeled, ends cut flat, and spiralized into spaghetti noodles
½ pound ground beef
½ pound chicken livers, chopped
2 tablespoons olive oil
½ onion, chopped
1 carrot, chopped
1 celery stalk, chopped
½ green pepper, chopped
2 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1. In a food processor fitted with a chopping blade, pulse the celeriac noodles until it resembles rice, about 10 one-second pulses. Set aside.
2. In a large sauté pan, cook the ground beef and livers, crumbling the beef with the side of the spoon, until browned, 5 to 7 minutes. Remove them from the fat with a slotted spoon and set them aside.
3. In the same sauté pan, add the olive oil and heat until it shimmers. Add the onion, carrot, celery, and green pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
4. Add the reserved rice and cook, stirring occasionally, until it is tender, about 5 minutes.
5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
6. Add the reserved chicken livers and ground beef along with the salt, pepper, and parsley. Cook to heat through, 2 minutes more.
