SANDRA’S PASTA with SHRIMP and BROCCOLI RABE INFUSED with LEMON GRASS



This recipe was inspired from spices 
I purchased from a local merchant called 
"Red Onion Organic Spice and Tea Company"
here in Juneau, Alaska...

Servings (6)
Prep/Cook: 30 Mins. | Steep: 2-4 hrs.
--(i.e., infused lemon grass broth)

Posted by Sandra

INGREDIENTS

2 teaspoons organic dried lemon grass, re-hydrated (for infused broth)
1/2 cup hot water
½ lb. uncooked angel hair pasta
4 tablespoons light olive oil
3 cloves garlic, minced
¼ onion, finely chopped
1 lb. broccoli rabe, trimmed, and cut into 2” pieces

Red Onion Organic Spice 
& Tea Company - Juneau, Alaska

1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 teaspoon red pepper flakes
½ cup white wine
4 tablespoons unsalted butter, cut into 4 pats, at room temp.
2 tablespoons organic dried parsley
1 lb. shrimp/prawns, peeled and deveined

--warm crusty bread slices for sopping up sauce

METHOD

Make the infused dried lemon grass by immersing it into 1/2-cup hot water; letting it steep for 2 to 4 hours. Pour through a strainer, and just reserve liquid broth; set aside. Toss lemon grass pieces.

Cook angel hair pasta according to package directions, about 7 minutes.

Ready to plate

Meanwhile, heat large skillet over medium-high heat, and saute garlic, and onion in light olive oil for 1 minute. Add the prepared broccoli rabe, sea salt, ground pepper, red pepper flakes, and 1/2-cup lemon grass broth. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Add wine, and butter, and prepared shrimp, and parsley; let simmer; uncovered for 2 minutes (turning shrimp after 1 minute). Remove skillet from heat.

Drain angel hair pasta (reserving 1 cup of hot pasta-water, about 2 ladles); add pasta to the skillet. Add reserved pasta-water to moisten the angel hair pasta. Toss with tongs to combine, and pour the entire contents onto a serving platter, and place the warm crust bread slices along side – Enjoy!

SANDRA'S CHILLED ICEBERG WEDGES with TOMATO VINAIGRETTE

A very, very tasty salad option
with an elegant presentation that
you'll impress yourself and your friends with
that'll only take you moments to prepare...

Servings: (4)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Salad
4 wedges cold iceberg lettuce (I place them in the freezer for 5 minutes prior to serving)
2 soft boiled eggs, peeled and cut into wedges

***Tomato Vinaigrette (Yields: 1-1/2 cups)
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
Kosher salt and freshly ground pepper to taste

***Garnish
2 teaspoons fresh parsley, chopped
2 teaspoons sun-dried tomatoes packed in oil, drained and finely chopped

METHOD

Place four wedges of lettuce serving plates, and arrange wedges of eggs around them, and set aside.

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Spoon Tomato Vinaigrette over lettuce wedges (you'll find that with all the layers you'll need quite a lot of vinaigrette ;-), sprinkle with finely chopped parsley, and sun-dried tomatoes, and then serve. - Enjoy!

~~~~~~~~~~~~

Tip: The Tomato Vinaigrette can be stored in an airtight, covered, container in the refrigerator for up to 3 days. This is also excellent when served as a side sauce for barbequed fish, or as a dip for vegetables and/or torn pieces of sour dough bread!

SANDRA'S SUPERBLY MOIST BANANA NUT and RAISIN BREAD

Over the years I've made many, many variations
and this is my absolute favorite to date...

Servings: (12 = 1 loaf)
Prep: 10 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon freshly grated orange zest
1/2 cup butter (1 stick), at room temperature
2 cups “ripe” bananas, cut into very small chunks (about 3 large)
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon nutmeg
3/4 cup of milk
1 cup combination of cup chopped pecans, and raisins
--(or craisins, or other dried fruit, or brand of nuts, also see “Tip”)

--Cinnamon/sugar for sprinkling on top

METHOD

Preheat oven to 350 degrees. Prepare a loaf pan sprayed with baking flavored oil.

Sift together the flour, baking soda, baking powder, and salt into large bowl.

In a medium bowl, cream together the sugar and butter. Beat the eggs slightly in another medium bowl, and add to the creamed mixture, mixing to combine. In the same medium bowl, add the chopped bananas, and then add to the creamed mixture. Add the vanilla, cinnamon, nutmeg, and orange zest and beat, just until combined.

Mix in the sifted dry ingredients until combined, then stir in milk and nuts (or your preferred additions, but do not exceed ½ cup total).

Place the mixture into the prepared loaf pan, and bake for 30 minutes, remove and sprinkle with top with cinnamon/sugar, and continue baking for 30 more minutes, until the top is brown and a toothpick inserted in center comes out clean.

Remove from oven and place loaf pan on its side for 10 minutes, and then place on a cooling rack and cover loaf with a clean kitchen towel to cool for 10 minutes before spreading slices with butter or cream cheese, and a hot cup of coffee or tea, or a cold glass of milk. – Enjoy!


~~~~~~~~~~~~~~~~~~~~


Tip: If you use frozen cranberries or blueberries, once thawed if there are any juices present be sure to drain first through a colander or sieve, although maintain the 1-cup quantity.

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


~~~~~~~~~~~~~~~~~~~~

TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.