Tomato Shrimp and Basil Pasta

This is a delicious and simple pasta that serisouly only takes about 15 minutes to put together. If you have diced tomatoes, garlic, shrimp or chicken and pasta, you are good to go! I didn't have any fresh basil on hand so instead I used cilantro. It was delicious! I served this with fresh homemade wheat rolls and roasted asparagus. I found the recipe in one of my favorite Martha Stewart cookbooks!

Shrimp Tomato and Basil Pasta

1 1/2 pounds shrimp, peled and deveined

Salt and pepper

6 tsp. olive oil

2 garlic cloves, mined

1 14.5 oz. can diced tomatoes in juice

1 pint cherry tomatoes, halved

1/2 pound linguine

1 1/2 cups lightly packed fresh basil leaves, torn (I used cilantro)

Season shrimp with salt and pepper. In large skillet, heat 4 tsp. oil over high. Add shrimp, cook until opaque, throughout turning occasionally, about 3 minutes. Transfer to a bowl and set aside.

Make the sauce: To the same skillet, add remaining oil and garlic. Cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes with their juices along with 1 cup chicken broth (or water). Bring to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes, basil and shrimp. Cook pasta. Serve sauce over pasta and top with more basil and parmesan cheese!

Coconut Chicken Curry

This picture does not do this dish justice. Trust me, this curry is SO GOOD! I saw this recipe on another food blog, My Kitchen Cafe. Because I love Indian food, I knew I had to try it. When I looked at the ingredients, I was a bit nervous about how it would taste. When I was making it, I was even more nervous. The end result? Pure enjoyment!!! Both my husband and I loved this dish! The only change I made to the recipe was cutting back the sugar. It originally called for three tablespoons. That sounded like way too much. I only put in two teaspoons and it was perfect! The sauce was rich, creamy and flavorful. I think next time I might try adding carrots and peas, or maybe some chickpeas. I served this over steamed brown rice and some toasted pita chips with hummus. It made for an excellent winter meal! This will be added to my list of favorites!

Coconut Chicken Curry

2 pounds boneless, skinless chicken breast cut into 1/2 inch chunks or strips

salt and pepper

1 1/2 Tbsp. vegetable or canola oil

2 Tbsp. curry powder

1 1/2 tsp. paprika

1 onion thinly sliced

2 cloves garlic, grated or crushed

4 red potatoes, cut into chunks

1 14 oz. can coconut milk (I used lite)

1 14.5 oz. can stewed tomatoes

1 8 oz. can tomato sauce

3 Tbsp. sugar (I used 2 tsp.)

Cooked Rice

Season cicken with salt and peppr. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes or until fragrant (don't burn it!). Turn the heat up to medium and stir in the onions and garlic and cook for ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry and oil and cook for 7-10 mintes, or until chicken is no longer pink and is cooked through. Add potatoes, then coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce will thicken upon standing. Serve over hot rice.

Chicken Stir Fry Wraps

I promise I did not fall off the face of the Earth. I have been so busy juggling two jobs that the blogging world had to take a back seat. However, I am back this week!!! I have a break with my cooking clients for the Thanksgiving holiday, so I will be posting this week!



This is a meal that will be making its way on my "go to" list.....you know those meals that you can eat any time or several times a week. I have a list of meals that fall into that catergory, and believe me....they are all so good and so easy!



This is a favorite already because it involves beans, rice and chicken. I am pretty sure that I could eat beans and rice for the rest of my life and be perfectly happy. Next, you add some sauteed onion, garlic, bell pepper and mushroom. Another big hit at our house. Lastly, ginger and soy sauce. Doesn't that sound easy? These are all ingredients that I am sure you already have in your home. We threw everything in a tortilla and topped it with slices of avocado....DELICIOUS!!!! You could serve these in lettuce cups too, but we prefer tortillas. A side of roasted asparagus and a salad made for a perfect meal!

Pictures to come.....

Chicken Noodle Soup

I feel so bad that I haven't posted for so long!!! I have been so busy....a lot more that usual. Anyway, this week one of the dishes I made for a client is a delicious and flavorful classic Chicken Noodle Soup. It has certainly turned into soup and bread weather. One of my favorite combinations. In fact, I am sure you will see plenty of soup posts from me. This Chicken Noodle Soup is full of fresh carrots, celery, thyme, rosemary, garlic, onions, tender chicken and peas. I make it with whole wheat egg noodles to make it even more healthy and hearty. I apologize for not having a picture, but trust me, this is a keeper! To make the whole process even more simple than it already is, I usually purchase a rotisserie chicken from Costco. They are a great deal and save a lot of time. It also gives me leftover chicken for sandwiches, wraps, enchiladas....etc. You should try this soup. You'll like it!

Chicken Noodle Soup

1 Tbsp. Olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots cut diagonally and into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick slices
4 fresh thyme sprigs (I just use dried thyme-eyeball it)
rosemary (eyeball it)
1 bay leaf
2 quarts of chicken stock
8 ounces dried egg noodles
1 1/2-2 cups shredded chicken
salt and pepper to taste
chopped fresh parsley (optional)
Handful fresh or frozen peas

Place soup pot over medioum heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the veggies are softened but not brown. Pour in chicken stock and bring to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Add fresh peas and fresh parsley. Season with salt and pepper.

The Ultimate Pizza

It had been a couple of weeks since we had our last pizza, so I figured it was time for another one. This time I chose to do a more traditional pizza with a tomato based sauce. I used the same pizza sauce recipe that my mom used. It is a simple combination of tomatoe sauce, tomato paste, crushed garlic, oregano and basil. It is combined in a small saucepan and simmered for about 20 minutes. This allows the falvors to soak into the sauce and make it all the more tastey. For toppings, I did half of the pizza with sauteed mushrooms, red onions, olives, red bell pepper, Canadian bacon and chicken sausage. I prefer to have more vegetables on my pizza, so on my half I used sauteed mushrooms, red onion, olives, red bell pepper and sliced summer squash, chicken sausage and grilled chicken. I have NEVER liked sausage, but for some reason it sounded good. Since I can't quite stomach the thought of eating pork, I opted for mild Italian chicken sausage. HOLY COW!!! I have been missing out on a delicious thing. The chicken sausage was perfectly season. Not too stong or ovewhelming, not overly greasy, but just right. And the grilled chicken was also grilled to perfection. The crust was PERFECT! I baked it on my pizza stone (one of my favorite kitchen tools). It was one of the most satisfying pizzas I have had in a long time. It was one of those meals that I was seriously sad to be full. Needless to say, I will be making this again soon. Very soon. Because I have already basically explained how I made the pizza, I am not going to post the exact recipe. I will, however, leave you with the best pizza crust recipe. I hope you enjoy as much as we did!!!!

Pizza Crust

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 teaspoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll or pat out the dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.

Mashed Potatoes and Gravy

Now that fall is here I have been in the mood for fall foods. One of my favorite things about fall is Thanksgiving and one of my favorite things about Thanksgiving is the mashed potatoes and gravy. I love the combination of gravy swirled in the potatoes with peas and a hot roll to dip in it! MMMMMMM SO GOOD! Today I made a recipe from Ellie Krieger for Smashed Potatoes with Sour Cream and Chives. I also made a version of gravy from Rachael Ray. I was pleasantly surprised by how flavorful the gravy was...we loved it and will be making it again and again. I grilled a piece of salmon for me and a nice juicey steak for my hubby. It was a very satisfying fall meal!

Smashed Potatoes with Sour Cream and Chives

1/4 cup low-sodium chicken broth, warmed
1/4 cup reduced fat sour cream
1 1/2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper
Directions
Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.
Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper, to taste, and serve.

Rosemary and Mushroom Gravy

3 tablespoons butter (I used 1 Tbsp. Smart Balance and 1 Tbsp. olive oil)
12 cremini mushrooms, thinly sliced (I used regualr sliced mushrooms)

1/4 yellow onion chopped
3 to 4 sprigs fresh rosemary, finely chopped (I used 2 tsp. dried)
2 tablespoons all-purpose flour
3 cups chicken stock

Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and onion and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.

Have You Tried?

Have you tried using broth instead of water to cook rice? If you haven't, you are missing out! Tonight I tried using mushroom broth. I know it sounds a bit odd, but you would not believe how good it is!!!It added a completely different and tastey flavor. Chicken broth is also wonderful. I like to cook my rice in broth and add fresh herbs such as basil, parsley, thyme, sage, cilantro and green onions. If you have tried using broth to cook your rice, you should! You won't be sorry.