Shrimp and Angel Hair Pasta

I had a light breakfast and am starving! I was craving some shrimp today but was not sure how I was going to prepare it when I finally decided on some pasta. I kept debating about how or where I was going to spend my SuperBowl Sunday...but my sister was here this week and she has been sick. And after a few days of being cooped up in the house with her, guess who is sick now? So my SuperBowl party plans have turned into a party of one.

I have not watched the entire game since I am not a fan of either team; but I am catching bits and pieces and enjoying some of the commercials. I am a huge Madonna fan but must admit that I was not overly impressed with the half-time show, though she looks fantastic and the graphics were amazing.

What I am looking forward to is the season opener of The Voice...that is, if I can stay awake that long.

Shrimp and Angel Hair Pasta

3 oz uncooked angel hair pasta

10-12 raw jumbo shrimp, peeled and deveined

1/2 tsp salt 

1/4 tsp ground black pepper

1/8 tsp crushed red pepper flakes

2 tbsp olive oil, divided

1 c broccoli florets

1/3 c sliced fresh mushrooms, optional

2 garlic cloves, minced

1/4 c yellow onion, chopped

1/2 cup white wine (or chicken broth)

2 tsp fresh parsley

2 tsp chopped green onion, optional

Grated Parmesan cheese, optional

Cook pasta according to package directions.

Season shrimp with salt, pepper and red pepper flakes. Heat 1 tbsp of olive oil in a large skillet and cook shrimp for 3-5 minutes or until pink. Remove from pan and set aside.

Heat remaining olive oil in the skillet and stir-fry the broccoli, mushrooms, garlic and onion for 5 minutes. Add wine (or broth) and parsley. Return shrimp to the skillet. Drain pasta and add to shrimp mixture. Toss lightly. Cook until heated through. 

Garnish with Parmesan cheese or green onion.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Kale Pesto

I am on a pasta kick this week so I decided to make some pesto. I don't have any basil...don't have any pine nuts...so I am going to make a kale pesto with walnuts or cashews (or whatever I have in the pantry). Some will substitute arugula or spinach for the green and if you are dairy-free you may omit the cheese.

Pesto is a simple, tasty sauce of crushed green leaves, nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta (hot or cold). However, pesto is known to have many uses. Pesto can be eaten on salmon, chicken breasts, shrimp, potatoes, steak, pizza, as a marinade, as a smear on bread. Get creative! Some will even put it in their eggs at breakfast...but even I am not that creative.

Pesto can be refrigerated or frozen easily. If you intend to freeze the pesto, leave the cheese out and add it when you thaw the pesto, prior to serving. Add a layer of extra virgin olive oil on top to keep the pesto from losing its bright color.

Kale Pesto

1/2 c diced walnuts (OR pine nuts, almonds, cashews, hazelnuts)
1 garlic clove, smashed
2 c kale
1/4 c Parmesan cheese, grated (optional)
1/4 - 1/2 c extra virgin olive oil
Dash of lemon juice (optional)
Salt and freshly ground pepper, to taste

*Toasting the nuts will give you a more robust flavor

Add nuts to a small saucepan and toast on the stove top for approximately 2 minutes, tossing constantly. Remove from heat and cool.

Pulse garlic clove in food processor for about 30 seconds. Add kale, toasted nuts and cheese and pulse. Add olive oil into the food processor in a steady stream until you get the consistency you desire. Season to taste with salt and pepper. Stir in lemon juice. Serve over pasta or your favorite dish.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Spaghetti with Braised Kale

Today is National Spaghetti Day! Who comes up with this stuff anyway?

So here is a little history I am certain everyone is dying to know about spaghetti. It is often claimed that Marco Polo brought spaghetti to Italy after his travels to China. However, historical references to pasta exist in Italy prior to Polo's return. References to pasta-like doughs have been found amongst the Ancient Greeks and Romans, but it is thought that it was actually the Arabs who brought this type of noodles to Italy during their conquest of Sicily. The word spaghetti derives from the Italian 'spago', meaning 'thin string' or 'twine'. Under Italian law, dried pastas must be made with 100% durum wheat flour or durum wheat semolina. Outside of Italy other flours are commonly used, such as wheat flour, though this results in softer pasta which cannot be cooked al dente in the traditional Italian way.

Now that we've gotten that out of the way...

I thought I would have to abandon all of the things I loved when I cut refined sugar and all things "white" from my diet. And then I discovered whole grain pasta. It did not look very appetizing; it was brown for goodness sake. But I find that whole grain pastas are much richer and heartier in taste than your refined (white) pastas. If you don't make a fuss about it, once you add the sauce to your dish, many won't even know the difference.

Why eat whole grain pasta? Whole grain contains considerable protein, antioxidants, B vitamins, minerals, and fiber. High-fiber diets drive down harmful glucose, insulin, and fat levels in the blood and fiber is very kind to your mid-section. And who doesn't want a slim waistline? You will typically find Barilla and Healthy Harvest whole grain pasta varieties in your local grocery store. But if you can find it, I use Tinkyada's organic brown rice pasta.

Just because it is National Spaghetti Day does not mean we are doing your traditional spaghetti and meatballs!

Spaghetti with Braised Kale

1/2 lb whole grain spaghetti
1 handful dried porcini mushrooms
Extra virgin olive oil, for cooking
1 small onion, chopped
2 cloves garlic, chopped
1 bunch of kale
1/4 c white wine
Grated Parmesan cheese
Salt & pepper, to taste

Cook the spaghetti according to package directions. Drain and set aside.

Soak mushrooms in hot water for 15-20 minutes.

Heat approximately 1 tbsp olive oil in a heavy skillet and saute the onion for 3-5 minutes, until golden. Add the garlic and cook for 2 more minutes. Chop the kale and add to the onion and garlic mixture. Add the wine and mushrooms, season with salt and pepper and cover. Reduce heat to medium-low and cook for 8-10 minutes. Add the spaghetti to the kale mixture. Toss to combine. Serve immediately.

Garnish with Parmesan cheese.

 

 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Lasagna

I never, ever thought I would have tofu in my fridge. Ever. My how things have changed!

Living a dairy free, sugar free, yeast free,  semi-gluten free lifestyle is not necessarily a picnic. But it is surely looking brighter as new products are becoming more readily available so that the foods we love don't have to be a thing of the past. The thing I miss most, other than desserts, is cheese! One of my favorite comfort foods was lasagna. And what is lasagna with no cheese?

There are many products on the market that claim to be "dairy-free" but they still contain casein. Casein is the main protein present in milk and in cheese (in coagulated form) and is a big culprit of mucus production. It leaves me congested and clearing my throat for days. But today I was on a mission. I was determined to find a soy cheese (or some kind of cheese) that did not have casein in it.

And today, on my first visit to the new EarthFare, I discovered Daiya. Aaaaaah...there is a God. Now to look at the product, you would be a wee bit apprehensive because it looks totally unappetizing in the package. But to taste it is another story. It is rich, nutty pure goodness! Daiya is a product that is free of soy, casein, lactose, gluten, egg, wheat, barley, corn, rice and nuts. There are no artificial ingredients, preservatives, hormones, antibiotics, or animal products of any kind. I am in heaven! HEA-VEN!

Now it wasn't the prettiest pan of lasagna that I ever made. And yes, I cheated and used a jar of tomato sauce. It's a weeknight so it is what it is. The Daiya does not melt quite like regular cheese. And perhaps I was so excited about the prospect of dinner that I did not wait on the lasagna to cool before cutting it and having it fall all over the plate. Nevertheless, it did not disappoint!

So here's to rediscovering some of my favorite dishes...with healthier alternatives. Cheers!

Gluten Free Lasagna

1 box lasagna noodles (I recommend Tinkyada brown rice pasta)
1 tbsp olive oil
1 package ground turkey meat
1 small yellow onion
1 small green pepper
1 clove garlic, minced
1 lg jar of Organic tomato sauce (hey, it's a weeknight)
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
1 pkg firm tofu
1/4 c soy milk
1 tbsp lemon juice
2 tbsp fresh basil
Salt and pepper, to taste
2 c fresh spinach, chopped

Preheat oven to 350.

Cook lasagna noodles in boiling salted water according to package directions. 

Heat olive oil in a saucepan and brown turkey meat, along with onions, green pepper and garlic. Add tomato sauce and seasonings; cook until bubbly.

Place tofu, milk, lemon juice, and basil in a food processor and blend until smooth. Add salt and pepper. Combine chopped spinach with tofu mixture.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the tofu filling. Repeat until you use all of the tofu. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. Allow lasagna to set a few minutes before slicing.

Here is a tasty alternative for you if you are not looking for a dairy/gluten free dish.

Italian Sausage Lasagna

10 to 12 lasagna noodles
1/2 pound bulk Italian sausage (remove casings)
1/2 pound ground turkey
1 tbsp olive oil
1 clove garlic, minced
1 small yellow onion
1 small green pepper
1 c mushrooms, thinly sliced
1/4 c red wine
1 can (14.5 ounces) tomatoes or jar of tomato sauce
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
3 c ricotta cheese (or cottage cheese)
1/4 c Parmesan cheese
2 eggs
2 c spinach
1 pkg Mexican 4-cheese Blend
 
Brown turkey and sausage; drain off excess fat.

Cook lasagna noodles in boiling salted water according to package directions.

In a large saute pan add garlic, onion, green pepper and mushrooms and saute until onions are translucent, about 5 minutes. Add meat, wine, tomato sauce and seasonings. Simmer, uncovered, for 30 minutes.

In a bowl, combine ricotta (or cottage) cheese, Parmesan cheese, eggs, spinach and a dash of salt and pepper.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the cheese filling. Repeat until you use all of the cheese filling. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. (During the last 10 minutes, cover the top of the lasagna with the 4-cheese blend). Bake until browned. Allow lasagna to set a few minutes before slicing.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.