Shrimp 'Pasta' with 'Cream' Sauce

 Veggie 'pasta' dishes have become the 'it' dish lately and I wanted to try out my own healthy version. In my search for a spiralizer (used to turn vegetables like zucchini into spiraled, curly, pasta-like strands) I came across the julienne peeler for only $8 bucks at Williams-Sonoma, which does the job for a fraction of the cost! I wanted a cream sauce, and since I gave up dairy I'm faking it with this awesome avocado 'Alfredo' sauce. This dish turned out to be very filling and guilt free, I even convinced my sister and a few of my friends to try it that same night! This dish is super easy so I hope you give it a try!!

The 'Pasta"

Ingredients:

Zucchini

Yellow Squash

Carrot (which I thought of using too late to put into this particular dish)

Fresh Peas
Shrimp (pre-cooked)

2 Seeded and Diced Plum Tomatoes

'Cream' Sauce
Ripe Hass Avocado, pitted
1/2 lemon, juiced
1-2 garlic cloves, to taste
Fresh Basil or Dried Itallian Seasoning
2 tbsp extra virgin olive oil
Freshly ground black pepper

1/2 tsp kosher salt
Parmesan cheese is optional - I didn't use any because I'm off of dairy and I didn't have any of the fake vegan stuff on hand.

Super Easy Directions:
Smash all the sauce ingredients into a food processor and blend until creamy. You can add a little water if it looks too thick.
Steam or boil the peas to desired tenderness.
Julienne the veggies! Stop when you get to the seeded core because that part is too watery. Toss the 'pasta' and tomatoes in a dry pan to warm them up a bit, but do not actually cook it through or it will be mushy. Add the pre-cooked shrimp and peas to warm and mix it up. Gently toss in the avocado cream sauce using tongs. DONE! 

Seared & Roasted Lamb Chops W/ Red Wine Pan Sauce

Lamb chops are totally my favorite. I like double cut rib chops because they come out juicer but if you can only find singles that's fine, just remember they cook faster. Pan sauces are brainless, but your friends will think you're super fancy. I make mine with whatever red wine I happen to be drinking while cooking. When I marinate meat, I honestly just throw a bunch of stuff in a bowl and mix it together all willy-nilly but here is my best attempt at quantifying my ingredients.

Marinade:


For 2 Double Cut Chops so adjust as necessary


1 ½ Tbs Fresh Rosemary Minced
1 ½ Tbs Fresh Thyme Minced
2 Cloves Garlic Minced
1 Tbs Coarse Ground Mustard
3 Tbs Olive Oil
Fresh Ground Pepper
Sea Salt
Splash of Worcestershire Sauce
Splash of Maggi Seasoning or Soy Sauce

Mix and let the meat marinate for at least 30 min.

Make It Hot:


Preheat the oven to 400 degrees. Cover a sheet with foil and put it in the oven to heat up.  
Put a heavy bottomed pan on a large burner and turn to med-high. Scrape the marinade off of the chops and leave in the bowl for later. Sear the chops on each side for about 2-3 minutes so that each side is browned. Transfer the chops to the foiled pan in the oven using tongs and roast for about 8-10 minutes. (8min will be about medium rare) Be sure to let them rest before cutting and eating!

Let's Get Saucy:

The pan used to sear the meat should have little browned bits stuck to the bottom of it. Turn the burner to medium and add some of the marinade bits that you scraped off of the meat earlier. Saute until the garlic begins to turn golden. Immediately add ½ cup of red wine and ½ a cup of low sodium beef stock. Using a wooden spatula, scrape the little bits from the bottom of the pan. Let the liquids reduce by half. Mix in a tablespoon of butter for added yummyness and let it thicken on Low. Strain out the solids if you want to.

Tropical Pico De Gallo

Check out my recipe for tropical pico de gallo. This stuff is really good on anything. Put it on chicken tacos, fish, shrimp, burgers or even just eat it with tortilla chips. You can put more or less of whatever ingredient and make it to your own personal taste. You really can't screw it up. I'll be putting it on top of some pan fried snapper tonight!


Ingredients:

3-4 Plum Tomatoes (about 1- 1¼ cup when seeded and chopped)
1 Hass Avocado
Fresh Pineapple or Mango (both if you want) I use about equal parts avocado to fruit
¼ Cup Finely Chopped Red Onion
1 Tablespoon Minced Garlic
1 Tablespoon Minced Jalapeño pepper (more if you want it spicier)
1 Lime
1 Handful of finely chopped cilantro
Salt and Freshly Ground Pepper to Taste

Cut each plum tomato in half and scoop out the seeds with a teaspoon before dicing. Cut the tomato, pineapple and avocado into equal sized pieces and add them all to a large bowl. When cutting the avocado, immediately squeeze the juice of half a lime on it to prevent the avocado from oxidizing and turning brown. Click Here for a little video on how to cut an avocado if you are unsure how.  Make sure you really mince the garlic and jalapeño because no one wants to crunch into a big chuck of either. Add the finely chopped red onion and cilantro. Mix it all together with a rubber spatula. Add salt and pepper and the rest of the lime to taste. I also add a bit of the pineapple juice left in the bottom of the container because I buy it pre cleaned and cored.  Be sure to let it sit for at least 15 minutes so the different flavors have time to marry.

Try it on my zesty ranch chicken tacos! Make the tacos as directed on the box, but instead of using the entire seasoning packet use about a quarter of it mixed with a 3/4 of a packet of Hidden Valley Spicy Ranch Seasoning Mix. It looks like this and can be found in the dressing aisle of any supermarket. Then, just add a little sour cream, shredded queso fresco and top with the pico. Yum!

I Don't Care If My Pee Smells!!!

Asparagus seems to be on sale everywhere early this year. Let's all thank global warming!  Asparagus is wicked good for you because it's loaded with vitamins, folacin, and fiber. So, here are some of my asparagus tips! (pun totally intended) 

• Stalks should be straight and firm
• Pick bunches with spears all the same size so they cook evenly
• Choose stalks with dark green or purple compacted and closed tips.
• Generally, narrower stalks are more tender
• Be sure to hack off the woody bottom of the bunch
• Wrap in a damp paper towel if you plan on storing them in the fridge

When it comes to cooking asparagus you really don't have to do much to it.
I like to cut up the spears and add a bunch of halved grape tomatoes, minced garlic, then season with salt and pepper. Spread it out on a pan in a single layer and drizzle olive oil on top. Throw it in the oven at about 300 degrees for about 30min. Stir it around half way through. Done, easy and yummy.


However, nothing trumps simply steamed asparagus drenched in Holladaise sauce. It's soooo bad for you but soooo good! I've tried a few 'diet' sauce recipes but nothing beats the original. That being said, here is Julia Child's recipe because she is totally the bees knees. Note: It's pretty tricky to make if you're a noob. Seriously, don't rush it and don't get distracted and start texting. Since the recipe is almost entirely butter, use the good stuff. You know, the ones up top with the fancy foil. I like Kerrygold Irish Butter and President. If you're trying this for the first time, buy a package of the Knorr powdered mix in case you screw up!

Ingredients:


3 Egg Yolks
1 Tablespoon of water
1 Tablespoon of fresh lemon juice (I use more at the end)
6-8 Ounces of softened unsalted butter
dash of cayenne pepper
salt to taste (I use sea salt)
freshly ground white pepper
A whisk (don't even attempt to use anything else)


And Here We Go:


Whisk the yolks, water, and lemon juice in the saucepan until thick and pale.

Set the pan over moderately low heat and continue to whisk, reaching all over the bottom and insides of the pan, where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. You have to be careful that you don't start scrambling the eggs. 


As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.


By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want. (I like it thick)  


Season lightly with salt, white pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding lemon juice little by little if you want more.