Back to pasta. Back to cooking light. Although I am a very conscientious vegetarian and I try to make sure I get enough protein by eating eggs and beans and what not, every once in a while I like to "treat" myself to a nice pescatarian meal. Therefore, we have a couple of those coming up.
1/2 package of Spaghetti (8 ounces)
2 Portobello mushroom cap
1 cup chopped onion
1/4 cup parsley
1/4 teaspoon salt
1 garlic clove, minced
1 cup, vegetable broth
1/4 cup dry white wine
3/4 pound large shrimp
1/2 cup shredded Asiago cheese
1) Cook pasta according to package directions (minus the salt) and drain
2) Remove the brown gills from the underside of the Portobellos using a spoon and discard the gills.
3) Slice the Portobellos longwise into thin slivers
4) Heat olive oil in a large pan over medium-high heat.
5) Add mushroom, onion, parsley, salt and garlic and saute the mushrooms until they release their moisture...they will squeak in the bottom of the pan!
6) Stir in broth, wine, and shrimp and bring to a boil.
7) Add pasta and cook 3 minutes or until shrimp are done.
8) Toss to combine and sprinkle with Asiago cheese.
9) Share and Enjoy!
I really like the Asiago punch and the flavors of this dish are really simple and clean and tasty. I used Spaghetti but I believe you could use Fetuccini or some other long noodle and have an equally delicious experience.
Monday, January 31, 2011
Monday, January 24, 2011
Winter staple. We all have one. I literally make a huge pot of this stuff every winter and eat it for a week. And guess what? It gets better each day. I know, I know...you're thinking why in the poop would I make veggie chili? Well, it's delicious and sometimes...you don't have meat on hand? Well, that and it's just plain healthier and with all the beans I put in this bad boy, it is nice and thick and extremely filling. So if you are looking for a change of pace with a nice punch of spice, try this. Make this. Have Chili for dayssssss.
1 tablespoon olive oil
1 cup chopped onions
1 small white potato
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can dark red kidney beans with without the liquid
1 (19 ounce) can light red kidney beans without the liquid
1 (19 ounce) can Pinto Beans without the liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon of Chili Red pepper flakes
Cheddar Cheese to top...(or sour cream, if you're into that)
1) Boil potato until tender and then drain
2) Heat oil in a large saucepan over medium heat.
3) Saute onions, carrots, and garlic until tender.
4) Stir in green pepper, red pepper, celery, and chili powder
5) Cook until vegetables are tender, about 6 minutes.
6) Stir in mushrooms, and cook 4 minutes.
7) Stir in tomatoes, kidney beans, potato and corn.
8) Season with cumin, red chili flakes, oregano, and basil.
9) Bring to a boil, and reduce heat to medium.
10) Cover, and simmer for 20 minutes, stirring occasionally.
11) Top with CHEESE, PLEASE.
12) Share and Enjoy!