The Healthy Spiralizer Cookbook (54 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 15 MINUTES / COOK TIME: 20 MINUTES
Chorizo is a spiced Latin-American pork sausage that tends to have some heat to it. It’s made with smoked red peppers and chilies, making it pretty zippy. Fortunately, sliced avocado cools down the heat significantly, giving this dish a lovely balance.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 781; Total Fat: 60g; Saturated Fat: 20g; Cholesterol: 100mg;
Total Carbs: 29g; Fiber: 14g; Protein: 36g
Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots.
1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons olive oil
1 pound chorizo, cut into 1-inch pieces
1 onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 (14-ounce) can tomatoes and peppers (such as Ro-Tel), undrained
1 teaspoon dried oregano
1 avocado, cut into cubes
1. In a food processor fitted with a chopping blade, pulse the jicama noodles until it resembles rice, about 10 one-second pulses. Set aside.
2. In a large pot, heat the olive oil until it shimmers. Add the chorizo and cook until cooked through, 5 to 7 minutes. Remove the sausage from the fat with a slotted spoon and set it aside.
3. In the same pot, cook the onion and carrot, stirring occasionally, until they begin to brown, 5 to 7 minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
5. Stir in the tomatoes and peppers, scraping any browned bits from the bottom of the pan with the side of the spoon.
6. Add the oregano, reserved chorizo, and jicama rice. Cook, stirring frequently, until the jicama is soft, about 5 minutes.
7. Serve topped with the avocado cubes.
Cooking tip:
If you want to cool the heat even further, top the stew with a few tablespoons of sour cream and a few tablespoons of grated cheese.
PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES
This Italian dish comes from Rome, and it is essentially bacon and egg pasta. Of course, a nice helping of cream and cheese adds richness, making this humble and easy to prepare dish taste decadent. This recipe uses an uncured Italian bacon, pancetta, although you can replace it with American bacon if you wish.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
