Spaghetti with Shrimp and Portobellos

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.

Ingredients

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


Directions

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.

Made: 01/31/11
"Posted": 01/31/11
Posted: 06/02/11

Veggie Chili

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.

Ingredients


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)

Directions

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!

Made: 01/24/11
"Posted" 01/24/11
Posted: 06/02/11

Holiday Cookies: My Family's Favorite Cookie

You are intrigued, right? Well this cookie goes out to my entire family but most importantly, to my late Grandma. The funny thing about this cookie is that EVERYONE in my family loves this cookie except me...actually, it's just weird. However, my Grandma made this cookie for my mom and her siblings and now my aunts make these for us, and now I am returning the favor and making it for them...and one day, I guess I will make it for my kid(s)? Yes, I will.

Now you must be wondering, what is this cookie that is at the center of your family? Mincemeat Cookie. It's special, it's delicious...and although we have them at the holiday season (that's when you can get mincemeat), we really like to eat them all year round.

If you start making this cookie, you will love it. I promise.

Ingredients

3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter
1 1/2 cup sugar
3 large eggs beaten
1 9 oz. package of Borden Nonesuch Mincemeat

Directions

1) Preheat oven to 375
2) In one bowl, combine flour, salt and baking soda
3) In another bowl, cream butter, sugar until fluffy. Add eggs until smooth.
4) Stir in mincemeat to wet mixture and then gradually add flour mix. Mix super well.
5) Roll into two inch dough balls and place on cookie sheet about 2 inches apart.
6) Bake for about 10-12 minutes until slightly browned.
7) Share and Enjoy!!!

These cookies are about family and that is good enough for me. <3

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Holiday Cookies: Sugar Cookies

These are simple and classic...and easily adaptable to any situation.

Adapted from Food Network

Makes about 2 dozen cookies

Ingredients

1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1/2 tablespoon milk

Directions

1) Preheat oven to 375 degrees (after mix has been refrigerated)

2) Sift together flour, baking powder, and salt.

3) In another bowl, place butter and sugar and beat until light in color.

4) Add egg and milk and beat to combine.

5) With your mixer on low speed, gradually add flour. Wrap the dough in waxed paper and refrigerate for 2 hours.

6) Remove 1 wrapped pack of dough from refrigerator and roll it out until its about 1/4 inch thick. Becareful to not let the dough stick.

7) Form cookie shaped circles and place about at inch apart on a greased baking sheet.

8) Bake for 7-9 minutes until the cookies just BEGIN to turn brown.

9) Remove from oven. Top with red and green sprinkles (or whatever colors you fancy). Cool.

10) Share and Enjoy!

Just fun.

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Holiday Cookies: Gingersnap Cookies

These are one of my favorite holiday time cookies. However, they are so good that sometimes I am tempted to make them all year round. Just saying...

Additionally, I am not a huge proponent of using shortening while baking (yeah, it's kind of gross), but a couple of the holiday cookie recipes I use, utilize it...so yeah.

Adapted from Allrecipes

Ingredients

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Directions

1) Preheat oven to 250 degrees
2) Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Blend well.
3) Beat together the shortening and white sugar followed by the egg and molasses.
4) Add the dry ingredients into the molasses mixture and mix well.
5) In a separate small bowl, mix together cinnamon and sugar.
6) Make 1 inch balls of dough and roll them into the cinnamon sugar mixture.
7) Place on cookie sheet about 2 inches apart.
8) Bake for about 8-10 minutes until the cookies crack slightly.
9) Share and Enjoy!

What is the holiday season without gingersnap cookies?!?

Made: 12/24/10
"Posted": 12/25/10
Posted: 06/03/11

Oatmeal Holiday Cookies

These are like Oatmeal Chocolate Chip Cookies but better. Only because they have Holiday M & M's instead...so that automatically makes them better. Just saying. Make these next Christmastime, your family will love you.



Ingredients

1/2 cup butter
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup quick-cooking oats
1 cup M&M's

Directions

1) Preheat oven to 350 degrees
2) In a large bowl, cream together the butter, brown sugar, white sugar until smooth.
3) Beat in eggs and then add vanilla
4) In a separate bowl, combine the flour, baking soda and salt.
5) Stir the dry ingredient mixture into the creamed mixture until well blended.
6) Add in the oats and fold in the M&M's.
7) Drop by spoonfuls onto un-greased cookie sheet.
8) Bake for 10-12 minutes in the preheated oven and let cool on the baking sheet.
9) Share and Enjoy!

Yeah just make them any holiday...and add the seasonal M&M's! So much fun.

Made: 12/22/10
"Posted": 12/22/10
Posted: 06/02/11

Mint Chocolate Crinkle Cookies

Holiday time= Cookie Time. This was my pre-cookie mania but these were really simple and super tasty. A little bit of mint extract goes a long way...

Adapted from Food.com



Ingredients

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semi-sweet chocolate chips

Directions

1) Preheat oven to 350 degrees
2) In a small bowl, mix together flour, cocoa, baking powder, and salt
3) In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
4) Stir dry mixture into wet mixture until just combined.
5) Fold in chocolate Chips
6) Cover bowl and refrigerate for two hours (or don't...).
7) Roll cookie dough into 1 inch balls and place 1 1/2 inches apart on parchment-lined cookies sheets.
8) Bake for 11-13 minutes
9) Share and Enjoy!

These are super simple but I really liked the hint of peppermint because it was so unexpected. A perfect holiday cookie primer. :-)

Made: 12/11/10
"Posted": 12/11/10
Posted: 06/01/11