Monthly Archives: April 2018

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Health Friendly, Main Course, Pasta and Rice Dishes, Salads, Dressings,Veggies & Sides

Pasta with Butternut Squash and Broccoli

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This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Pasta with Butternut Squash and Broccoli
Pasta with Butternut Squash and Broccoli

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

 

 

 

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Seafood

Crab and Cherry Tomato Fettuccine

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This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Fettuccine with crab and cherry tomato
Crab and Cherry Tomato Fettuccine

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

Crock Pot Friendly, Health Friendly, Italian, Main Course, Soups & Stews

Minestrone Soup

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This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Minestrone soup
Minestrone soup

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

Baking, Desserts & Sweets, Breakfast/Brunch, French, Health Friendly

Crepes Stuffed with Berries and Custard

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This Crepes stuffed with Berries and Custard recipe is partially store bought. No need to make the crepes; the crepes are usually found in the produce dept near the fresh berries. My local brand is “Melissa’s” and are ready to use. For an adult version add a splash of berry or vanilla liquor. If you use sugar free or fat free custard/pudding this recipe is very health friendly.

Crepes stuffed with Berries and Custard
Crepes stuffed with Berries and Custard

You can change the berries to whatever is in season and the custard flavor too. Vanilla, chocolate, creme caramel, low fat, sugar free whatever meets your needs..

Ingredients;
One 9″ crepe
14.5oz pkg vanilla custard pudding cups, 4 come in one pkg.
1LB fresh ripe strawberries
8oz fresh blueberries
Whipped cream and confectioners sugar for garnish

Directions;
Wash and stem the strawberries. Cut them in half or quarters if they are large and place half of them in a food processor or blender. If you are making the adult version add a splash of berry or vanilla liquor into the blender.  Add  a few TBLS of water and a dash or two of sugar or a artificial sweetener if you need, and puree them. In a bowl combine the pureed fruit with the other half of the cut strawberries and the washed blueberries and mix together.
Lay the crepe on a dinner plate. Smooth one cup of the custard/pudding down the middle of the crepe.  Top with a few spoons full of the berries mixture. Roll the crepe closed and decorate with whipped cream and a few more berries.
Serve with a dash of confectioners sugar on top.

Asian, Lower Carb Recipe, Main Course, Seafood

Shrimp with Chili Sauce

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This Shrimp with chili sauce is also known as Imperial Shrimp.
It originates from the Szechwan region of China.

Shrimp with chili sauce
Shrimp with chili sauce

It takes minutes to make and is full of flavor.
Some like to leave the shells on for that extra flavor.
Make it mild or make it spicy.

Ingredients;
1 LB large raw shrimp, shells on or off, your choice
1/2 TSP salt
11/2 TSP cornstarch
2 cups of oil for frying, I like a mix of canola and peanut
1/4 cup onion, diced
2 scallions, sliced fine
2 TBLS fresh ginger root, minced
1/4 cup tomato catsup
1/4 cup chicken stock
1 TBLS sugar
1 TBLS sherry
2 TBLS chili paste with garlic (use less if you don’t want spicy)

Directions;
Cut the shrimp in half lengthwise. Add the salt and cornstarch, mix well. Heat the oil in a wok to 400 or if you don’t have a wok use a deep pot. Deep fry the shrimp for one minute and drain and set aside. Reduce the heat to 300 and reheat 2 TBLS of the oil.

chili sauce prep
chili sauce prep

Stir fry the onions, ginger and scallions for 1 minute. Add the catsup, stock and sugar. Bring this to a boil. Raise the temp to 425 and add the shrimp, sherry and chili paste. Stir fry for for 1-2 minutes.
Serve over rice as is or add steamed snow pea pods or broccoli.