Creamy Avocado Pasta

This is  an easy, vegetarian/vegan substitute for fettuccine alfredo and is ready in 15 minutes!

Adapted from here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Ingredients:
1 medium avocado
lemon juice from 1/2 of a lemon + zest if desired
2 garlic cloves
kosher salt to taste
2 T extra virgin olive oil
6oz pasta of your choice -- I usually use whole wheat fettuccine or spaghetti
fresh ground black pepper

1. Prepare pasta to al dente.
2. To make sauce: combine garlic, lemon juice, olive oil and blend in food processor until smooth.  Add pitted avocado and salt.
3.  When pasta is cooked to al dente, drain and add sauce. Mix until combined.  Add black pepper and lemon zest.

Note:  It does not keep well, so make sure to eat it in one sitting!  This recipe serves 2-3 people.

Shrimp Sauce Pasta

Shrimp Sauce Pasta

The garlic and herb puree can be prepared days ahead (or frozen) of serving the dish. Just proceed with the remainder of the recipe right before cooking the pasta

1/4 c. extra virgin olive oil

2 T freshly squeezed lemon juice

1/2 t. dried rosemary or 2 t fresh

1/2 t. dried oregano or 4 t fresh

1 t sweet or hot paprika (depending on how fiery you like it)

1/2 t salt

1/4 t cayenne pepper

8 medium cloves garlic, coarsely chopped

(freeze above ingredients, if desired)

1/4 cup butter

2 bay leaves

1/2 lb rock shrimp or small prawns shelled but uncooked

3/4lb fresh linguine or 9 oz dried chitarra (square spaghetti)

2 c. raw fresh spinach leaves cut into chiffonade

2 Roma tomatoes cut into 1/4 inch dice

Parmesan cheese freshly grated to top

In a food processor bowl equipped with steel blade, puree to a paste the olive oil, lemon juice, rosemary oregano, paprika, salt, cayenne, and garlic. Top the motor a couple of times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced.

Start here if using frozen puree:

In a large saute pan melt butter. Add olive oil mixture and bay leaves. Saute briefly over medium heat. Do not burn garlic. Add shrimp to the pan. Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. As soon as the shrimp are barely cooked (don't overcook), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return saute pan to low heat, fold in spinach and tomatoes. Add pasta, and toss with the shrimp sauce to coat. Serve immediately, topped with Parmesan.

Serves 3 as a main course.

Quinoa mac and cheese

Here's a great meatless meal - a healthier version of classic mac and cheese. I love taking this one to people who've had babies.  Talk about comfort food:

Serving Size: 8

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional) (I usually use broccoli)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping (I use gluten-free)
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (haven't tried any of these yet)

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Here's the original post: http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html

Sweet pulled pork - Crock pot

Sauce
1/3 c. ketchup
3 T. Worcestershire sauce
1 can root beer/cola
1/2 c. bbq sauce
2 t. ground mustard
2 t. brown sugar
salt & pepper

Optional
sriracha
white onions
shredded cheese

Not optional
1 small-medium pork roast

Mix all sauce ingredients in a slow cooker.  Measure by eye and adjust to fit your preferences or what you have on hand.  Add pork roast, cook on low for at least 6 hours.  Sauce will thicken. 

Shrimp Pasta

Ingredients:
1/4 C olive oil

4 cloves garlic, chopped

1 lb. shrimp, peeled and de-veined
1/2 tsp red pepper flakes
1/2 C white wine
1 tsp salt
1/2 tsp pepper
5 T butter
1/2 C fresh parsley, chopped
1 lb. pasta (angel hair or penne)

Directions:
In a large saute pan heat the oil on medium and add the garlic and shrimp.  Add the red pepper and white wine.  Cook until the liquid is boiling and has reduced by about half.  Add the butter 1 T at a time.  The sauce should thicken.  Add the salt, pepper, and parsley.  Serve with cooked pasta.

Notes:
If you like more sauce, you can take the shrimp shells and a little water to make a shrimp broth to add to the shrimp when adding the wine.

For a healthier option you can decrease the oil and butter by half, but depending on how you like your sauce you may want to add a tiny bit of thickener at the end.

Mushrooms and squash are good optional ingredients to add.  Just add them before the shrimp.

Lamb, Apricot, and Olive Tagine

Truly one of the most unique and delicious things I've ever made. I'm hesitant to share this because people think I'm some sort of gourmet chef when I serve this... and now you all know how easy it is!

Serves 4| Hands-On Time: 30m| Total Time: 8hr 30m

Ingredients

• 1 1/2  pounds  lamb shoulder, trimmed and cut into 1-inch pieces *bet you could use beef stew meat to cut costs
• 4  carrots, cut into 1-inch pieces
• 1  medium onion, chopped
• 1/2  cup  dried apricots, halved *Sometime I have used apricot puree instead of/in addition to halves. This thickens and intensifies the broth
• 1/2  cup  pitted green olives
• 2  cloves garlic, chopped
• 2  tablespoons  all-purpose flour *I use 1 T cornstarch to make it gluten-free
• 1  teaspoon  paprika
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• kosher salt and black pepper
• 1  cup  couscous *I serve over quinoa. You could also use potatoes or rice.
• chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

Original post: http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-tagine-recipe-00100000074132/index.html 

Soy-glazed Chicken with Stir-fried Vegetables

Here's a new crock pot staple at our house:

This has a flavorful asian sauce and is super easy. It's one of my favorites for days I want to put dinner in early and forget about it. I have also made it with boneless, skinless chicken breasts, although the meat was much drier than when we used thighs. I might try cutting the cooking time down to keep breasts more moist, but for best results, use thighs. They are cheaper, anyway. That's a little shout-out for YOU, Marion :).

Serves 4| Hands-On Time: 30m| Total Time: 4.5-8 hours

Ingredients

• 1/2  cup  packed light brown sugar
• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  Asian fish sauce
• 1  tablespoon  grated fresh ginger
• 1/4  teaspoon  crushed red pepper *we use just a pinch to keep it mild for the kiddies
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8) *I bet bone-in thighs would be even better. Will try.
• 1  cup  long-grain white rice
• 1  tablespoon  canola oil *I used olive oil
• 3/4  pound  snow peas, trimmed
• 2  heads baby bok choy, leaves separated
• 1  red bell pepper, sliced
• 4  scallions, cut into 2-inch lengths
• 2  cloves garlic, thinly sliced
• black pepper

Directions

1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

Original recipe link: http://www.realsimple.com/food-recipes/browse-all-recipes/soy-glazed-chicken-stir-fried-vegetables-00100000074155/index.html 

Haandi Chicken

This recipe comes from a good friend whose judgement I generally trust, however, I was skeptical. I needn't have been. Ah-May-Zing!
We always double this recipe, but we have a billion children.

Pardon the terrible picture. Hey... even ugly food can taste good!

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1 Tbsp olive oil
6 oz coconut milk
2 Tbsp sour cream (we use Plain Greek Yogurt as it doesn't bother my Lactose Intolerants)
1 tsp each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom
1 bunch fresh cilantro, chopped
8 oz pineapple pieces
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over medium heat until just tender. Add chicken and cook until browned. Don't over cook (about 2-3 minutes). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 minutes but don't let it come to a full boil. 1 minute before serving add cilantro and red pepper flakes. Serve over rice. Garnish with cashews (my favorite part!).
Haandi Chicken

Thai Green Curry

Also from Cook's Illustrated...sensing a theme here? :)

Thai Green Curry w/chicken, broccoli, and mushrooms

2 14-oz cans coconut milk (unsweetened), not shaken
2 T store-bought green curry paste or 1/2 c homemade green curry paste
2 T fish sauce
2 T brown sugar
1 1/2 lb boneless, skinless chicken breast, trimmed of excess fat and sliced thin across the grain
2 1/2 c broccoli florets
4 oz white mushrooms or shitakes, stems discarded and mushrooms quartered (about 2 cups) (optional)
1 medium red bell pepper, stemmed, seeded, and cut into thin strips (optional)
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 T lime juice
1/2 c fresh basil leaves (optional, but good)
1/2 c fresh mint leaves (optional, but good)







Notes: 
-I've had the best luck using Mae Ploy green curry paste and Chaokah coconut milk.  I've found that the coconut milk really affects the final product.
-I substitute whatever vegetables I have on hand at the end.  Carrots, broccoli, and zucchini have worked well in the past.

1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid.  Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.  Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.  Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minutes.  (You should hear the curry paste starting to fry in the oil.)  (Note: It usually takes me longer than 3-8 minutes.) Continue cooking until the curry paste is very aromatic, 1-2 minutes.

2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.  Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes.  Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute.  Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat.  Cook until the vegetables are almost tender, about 5 minutes.  Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes.  Off the heat, stir in the lime juice, basil and mint. Serve immediately.

Greek Style Lamb Pita Sandwiches
from Cooks Illustrated More Best Recipes

For pita burgers:
4 large (8-inch) pita breads (or substitute bread crumbs)
1/2 medium onion, chopped coarse
4 t juice from 1 lemon
1 T minced oregano
2 medium garlic cloves, minced
1/2 t salt
1/4 t ground black pepper
1 pound ground lamb (I usually use 1 pound lean ground chuck)
2 t vegetable oil

Toppings:
Tzatziki sauce (see recipe below)
tomato
shredded lettuce
feta cheese

Tzatziki sauce (best if made before and chilled in fridge):
1 cup Greek yogurt
1 medium cucumber, peeled, halved lengthwise, and seeded
2 T extra virgin olive oil
2 T minced fresh mint and/or dill leaves
1 small garlic clove, minced or pressed through a garlic press
salt and ground black pepper
Note: sauce keeps in fridge, but not for more than a few days.

Shred the cucumber on the large holes of a box grater.  Whisk the yogurt, oil, mint, and garlic together in a medium bowl.  Stir in the cucumber and season with salt and pepper to taste.  Cover and refrigerate until chilled, about 1 hour.   

Pita burgers:
1. Adjust an oven rack to middle position and heat oven to 350.  Cut the top quarter off each pita and tear into 1-inch pieces. Wrap the remainder of the large pitas in foil.
2.  Process the pita pieces, onion, lemon juice, oregano, garlic, salt, and pepper in a food processor until a smooth paste forms, around 30 seconds.  Transfer the mixture to a large bowl, add the lamb or ground chuck and gently mix with your hands until thoroughly combined.
3. Divide the mixture into 12 equal pieces and roll into balls.  Gently flatten the balls into round disks about 1/2 inch thick and 2.5 inches across.
4. Put foil-wrapped pitas directly on an oven rack and heat for 10 minutes.
5. Meanwhile, heat oil in skillet over medium-high heat until just smoking.  Add patties and cooke until well browned and a crust forms, 3-4 minutes.  Flip patties, reduce heat to medium and cook until well browned and a crust forms on second side, about 5 minutes longer.  Transfer to paper-towel lined plate.
6. Put patties into pitas with toppings and enjoy!

Notes:
I like to make a bunch of the patties at once and freeze them -- makes for a really easy dinner later.