Spriralized zuchinni noodles

Veggie Pasta with Pesto Sauce *Gluten Free*

We all love pasta, especially us Italians!  Pasta is one of my favorite foods in the world.  Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash  *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

mixed spiralized vegetables

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

pignoli nut recipe

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”.  Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

healthy veggie pasta with pesto sauce

ENJOY!

Shrimp with a Red Curry Coconut Cashew Sauce

Shrimp1

This shrimp dish is quick and takes less than 20 minutes. The shrimp is cooked quickly to keep a sweet moist texture .
It’s better to under cook rather than over cook as to preserve the integrity of the shrimp . Enjoy.

Ingredients to Saute Shrimp:

1 lb. 21/25 shrimp cleaned – tail on
1 tbsp. coconut oil
juice 2 limes
zest of 2 limes
1 tsp. kosher salt
1 tsp. granulated garlic
¼ tsp. cayenne pepper
½ tsp. paprika

Sauce:
1 cup cashews or dry roasted peanuts
½ cup medium shredded coconut
3 tbsp. red curry paste
¼ cup Sriracha sauce
3 garlic cloves
1 tsp. kosher salt
3/4 cup vegetable broth

Scallion sliced for garnish :

Process all above ingredients in food processor or Vitamix until well blended.

In Sauté pan ( large enough to hold all shrimp ),
Heat over high with coconut oil. Add shrimp. Spread evenly in pan.  Add all the spices.
Cook shrimp on each side for one to two minutes only .
After browned on both sides, add lime juice and zest of lime.  After 2 minutes add the cashew coconut sauce. Let cook for 3 minutes until finished . (If sauce is to thick at this point you can add some water and cook another minute.)

Top with scallion.

Shrimp2

Superbowl Chicken Wings Asian * gluten free*low sodium

Perfect wing recipe for all you gluten frees out there . Plus this is just a healthier way to eat wings cutting out sugar and salt from usual Asian sauces.
Liquid aminos is very similar to soy sauce without all the salt. But it is a very flavorful condiment .
The honey is the sweetener and thickener. The sriracha sauce gives it that extra kick. No one will know these are actually healthy wings .
These wings are as good cold for weekeday leftovers!

3 lbs wings -approx 25
1 Tbl. sesame oil
1 Tbl. garlic powder
¼ tsp kosher salt
¼ tsp cayenne pepper
4 cloves fresh garlic chopped

Rinse wings under cold water . Pat dry with paper towels. Place wings in a non stick baking pan. First add oil then season with other ingredients.
Bake at 400 for 45 minutes.

Asaiac Chicken1

Meanwhile :

Liquid Aminos
Wing Sauce
¼ c liquid aminos *Bragg
¼ c honey
1 Tbl. organic cider vinegar
2 Tbl. Sriracha ( Asian chili sauce)
1 Tbl. granulated garlic

Next heat all the ingredients of the wing sauce until mixture bubbles gently.
Pour mixture over the wings that have been in oven for 30 minutes.
Cook another 15 minutes with liquid over wings.
AsianChicken2

All above can be made in morning or day before game or party.

15 minutes before serving cook wings under broiler with oven door slightly open for 2 minutes . Then toss the wings . Let cook another 2 more minutes. Broil wings until dark amber color. Approx 6 minutes total. Wings will brown very fast. (Do not walk away from the oven. Wings will burn quickly.)
AsianChicken3

Asian Chicken Wings with Sesame

chicken wings

4lbs buffalo-style chicken wings
3T hoisin sauce
¼C sesame oil
2t garlic powder
2T brown sugar
2T raw honey
¼C sweet vermouth
¼C light soy sauce

Preheat oven to 425 F with a large, flat, Teflon coated pan (not aluminum) to heat up. The hot pan will help to sear wings before they cook.

Rinse meat thoroughly and dry with a paper towel.

In a large bowl, combine chicken with hoisin sauce, sesame oil, garlic powder, brown sugar, raw honey, sweet vermouth and light soy sauce and toss until chicken is covered.

chicken wings

Remove pan from oven and place the wings on pan and spread apart so they are not touching.  They should all fit on one pan, so that they have room to cook and carmelize in the pan.

Cook for 30 mins, then remove from oven and turn the wings over and replace in the oven for another 15 minutes.

chicken wings

Serve warm.  You can also make them ahead and reheat when they need to be served.

http://www.bragg.com/

 

 

Pork Belly Buns

3 pork bellies: approx. 3 inches wide, 2 inches high and 8-10 inches long

pork

Heat 1 tbsp of olive, canola or vegetable oil in a cast iron pan over high heat

In a large bowl combine, make a rub:

2 tbsp sesame oil
2 tbsp kosher salt
2 tbsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp fennel powder

Rub on pork bellies and place fat side down in the pan.

pork

Sear on all sides. Fat will render from the pork bellies. Once all sides are seared, remove pork bellies from pan and drain excess fat.

pork

Put the pork bellies back in the pan and deglaze the pan with 3/4 C of saki.

Add the following to the pan:

6 whole star anise
3 C of chicken broth

Cover pan with aluminum foil and place in the oven at 425 F for one hour.

pork

Pickled cucumbers

1 European cucumber
Apple cider and Rice vinegar- enough to cover the cucumber
1 clove fresh garlic, chopped
1/2 tsp Kosher salt
1 tsp sugar

Leave skin on and slice thin as you can 1/8 -1/16 inch into chips. Place in bowl and cover with vinegar and spices. Refrigerate to marinate for at least 4 hours

cucumbers