The Healthy Spiralizer Cookbook (48 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
A quick stir-fry is the perfect fast weeknight meal. You can put this one together in 30 minutes or less, and it’s loaded with healthy veggies and lots of protein. If you can’t find broccolini, then broccoli florets will work in their place.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY
PER SERVING:
Calories: 491; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 62mg;
Total Carbs: 31g; Fiber: 6g; Protein: 45g
3 tablespoons coconut oil
1 pound flank steak, cut into ½-inch thick strips
6 scallions (white and green parts), sliced
1 tablespoon grated ginger
1 red bell pepper, seeded and sliced
1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
1 cup shredded bok choy
2 cups broccolini
3 garlic cloves, minced
2 tablespoons wheat-free tamari or coconut aminos
2 tablespoons rice vinegar
¼ teaspoon sesame oil
¼ cup Basic Meat or Poultry Stock (
here
), made from chicken
Pinch crushed red pepper flakes
¼ cup arrowroot powder
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat until it shimmers.
2. Add the steak and cook, stirring frequently, until it is done, about 5 minutes. Remove from the oil with a slotted spoon and set aside.
3. Add the scallions, ginger, bell pepper, carrot noodles, bok choy, and broccolini to the hot oil and cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes.
4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
5. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, chicken stock, red pepper flakes, and arrowroot powder. Add to the stir-fry. Cook until it is slightly thick, about 3 minutes.
Cooking tip:
The colder the meat is, the easier it is to cut into thin strips. Put the meat in the freezer for about 30 minutes before slicing it, for easier cutting.
ON JICAMA RICE
PREP TIME: 20 MINUTES PLUS 3 HOURS MARINATING TIME / COOK TIME: 20 MINUTES
This rice dish from Northern India has such fragrant spices, it’s really warming and flavorful. There are many different types of biryani, all with slight variances depending on where on the subcontinent they originate, but all are flavorful main dishes. Typical biryani is layered and baked. This one is a simple one-pot meal.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE
PER SERVING:
Calories: 415; Total Fat: 20g; Saturated Fat: 12g; Cholesterol: 105mg;
Total Carbs: 22g; Fiber: 10g; Protein: 36g
Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots.
½ cup plain unsweetened yogurt
2 tablespoons curry powder
½ teaspoon ground cinnamon
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles
3 tablespoons coconut oil
1 onion, chopped
1 tablespoon grated ginger
3 garlic cloves, minced
½ cup Basic Meat or Poultry Stock (
here
), made from chicken
3 tablespoons chopped fresh cilantro
1. In a medium bowl, mix together yogurt, curry powder, and cinnamon. Add the chicken and coat entirely with the marinade. Cover and let marinate in the refrigerator for 3 hours.
2. In the bowl of a food processor fitted with a chopping blade, pulse the jicama until it resembles rice, about 10 one-second pulses. Set aside.
3. In large sauté pan, heat the coconut oil over medium-high heat.
4. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes.
5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
6. Add the chicken and marinade and cook, stirring frequently, until chicken is cooked, about 10 minutes.
7. Add the chicken stock and jicama rice. Cook, stirring frequently, until the rice is soft, about 5 minutes.
8. Stir in the cilantro.
