Category: Entre

Entre’s

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Sun Dried Tomato and Mushroom Pasta in a garlic and Basil Sauce

Tags:Ingredients:2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion
2 cups boiling water
1/2 cup half and half
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
1/2 pound fettuccine pastaDirections:

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water. Carefully add the broth to the skillet – continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point – add another 1/2 cup half and half. If your sauce looks thin to you – do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) – and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it. on medium heat, for a couple of minutes (or more – to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.
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Jambalaya- Steve’s recipe

Jambalaya
Tags: Beef Gluten Free Rice Seafood
Jambalaya
Preparation Time: 30 minutes
Ingredients:
8 oz shrimp, peeled and deveined
salt
pepper
1 Tbsp olive oil
8 oz beef kielbasa, sliced
1 med onion, minced
1 red bell pepper, chopped
1/2 tsp Old Bay Seasoning
1/2 tsp salt
1 1/2 cups instant white rice
5 garlic cloves, minced
1 Tbsp tomato paste
1 14-oz can low-sodium chicken broth
1 Tbsp parsley
Directions:
Season shrimp with salt and pepper and set aside.
Brown kielbasa and drain on paper towels.
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper and spices
and cook until onion is softened, about 5 minutes. Stir in rice, garlic and tomato paste and cook
until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits. Add kielbasa. Cover and cook over
medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are
cooked through, about 5 minutes.
Remove from heat, and let sit for 2 minutes.

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Shrimp Tacos- Cilantro Lime Sauce

Ingredients

Shrimp

  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, separated
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas

Cilantro Lime Sauce

  • 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray

Instructions

Shrimp

  1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
  2. In a large skillet (if you don’t have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
  3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

  1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you’re worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
  3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
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Tiki Masala

This recipe is originally from Café-delights and has been adapted for our preferences. This is my favorite Indian food recipe that has a lot of heat with a ton of flavor.

Ingredients

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

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