The Healthy Spiralizer Cookbook (51 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH CARROT NOODLES
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
As the lamb cooks, your house will fill with incredible scents of cumin and cinnamon. This quick stir-fry is extremely easy.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 356; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 102mg;
Total Carbs: 13g; Fiber: 3g; Protein: 33g
1 pound ground lamb
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground coriander
1 onion, chopped
6 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
3 garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1. In a large sauté pan, cook the ground lamb, crumbling it with a spoon, until browned, about 5 minutes. Remove the lamb from the fat with a slotted spoon and set it aside.
2. In the same pan, add the olive oil and warm until it shimmers. Add the cumin, cinnamon, coriander, and onion. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Add the carrot noodles and cook, stirring frequently, until they are soft, another 5 minutes. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds. Stir in the cilantro.
Substitution tip:
You can also make this with ground beef or even ground pork.
ON CABBAGE NOODLES
PREP TIME: 10 MINUTES / COOK TIME: 10 HOURS
Red wine makes the perfect braising medium for fatty, delicious short ribs. Choose a dry red wine (Syrah, Pinot Noir, or Cabernet Sauvignon) to cut through the fattiness of the beef.
IDEAL FOR HAND-CRANK SPIRALIZERS
Chipper blade
Blade B
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 439; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 103mg;
Total Carbs: 16g; Fiber: 2g; Protein: 35g
FOR THE SHORT RIBS
1 pound beef short ribs
1 onion, chopped
2 carrots, peeled and chopped
6 garlic cloves, sliced
8 ounces crimini mushrooms, quartered
750 mL (1 bottle) dry red wine
1 teaspoon dried thyme
2 tablespoons prepared hot horseradish
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
FOR THE CABBAGE NOODLES
1 medium cabbage, cored, outer leaves removed, and spiralized into fettuccine noodles
3 tablespoons olive oil
TO MAKE THE SHORT RIBS
1. In a 6-quart slow cooker, combine all of the ingredients.
2. Cook on low, covered, for 8 to 10 hours.
TO MAKE THE CABBAGE NOODLES
1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
2. Add the cabbage noodles and cook, stirring frequently, until soft, 4 to 6 minutes.
3. Serve the short ribs and sauce over the cabbage noodles.
