SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA’S GRILLED SHRIMP and VEGGIES with LINGUINI

A light, easy, and quick shrimp pasta
dinner that's sure to please...

Servings: (4)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

Grill:

1 lb. shrimp, peeled and deveined (I used large Skagway Coon Prawns)

½ red onion, julienned to ½”

½ red bell pepper, julienned to ½”

2 tablespoons extra-virgin olive oil

½ teaspoon garlic granules

½ teaspoon Italian herbs blend

1/4 teaspoon crushed red pepper flakes

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Pasta:

1 (16 oz. pkg.) linguini

2 tablespoons unsalted butter

3/4 cup Parmesan cheese

1 cup reserved hot pasta water

Garnish:

2 tablespoons Parmesan cheese

2 tablespoon fresh basil, chopped

METHOD

Place the shrimp, bell pepper, onions, olive oil, and remaining herbs and seasonings into a medium bowl; toss to combine.  Let the mixture marinade for 10 minutes.

Meanwhile, prepare pasta according to package directions, about 10 minutes cooking time.

While the pasta is cooking, preheat an indoor (or outdoor) grill to medium-high heat.  Using tongs, place the shrimp, bell pepper, and onions onto hot grill.  

Grill the shrimp only 2 minutes per side, and then remove to a plate (they should have a loose curl as shown in photograph, not a tight curl as that indicates they are overcooked).  

Continue grilling vegetables until crisp-tender, about 5 to 7 minutes.

Drain the linguini, reserving 1 cup of hot pasta water.  Add butter to the hot pot to melt, and add the drained linguini, basil, Parmesan cheese; toss to combine. Add the reserved hot pasta water, and toss to form the sauce. 

Place the linguini among four serving plates.  Add the grilled vegetables over top, and garnish with Parmesan and basil. ~ Enjoy!

SANDRA’S SLOW-COOKER HERB and MEYER LEMON CORNISH GAME HENS

A quick meal to prepare 

starting out with frozen cornish game hens
during mid-morning or at noon on a busy work day

for a quite rewarding dinner...

Serves: 4

Prep: 15 Mins.

Slow-Cook: 6 Hrs. on low

INGREDIENTS (All organic)

Veggies/Hens:

½ red onion, cut into 8 wedges

2 carrots, roughly chopped

2 ribs of celery, roughly chopped

2 (1.5 lb.) frozen cornish game hens

Drizzle mixture:

2 tablespoons extra virgin olive oil

1 meyer lemon cut in half, juiced, (reserve juiced halves)

2 tablespoons quality white wine

4 cloves garlic, minced

½ teaspoon poultry seasoning

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

Side option:

-- Sandra’s Flavorful Steamed Basmati Rice and Herbs

METHOD

Spread veggies in bottom of 6-quart slow-cooker, and place frozen cornish game hens on top. Whisk the remaining drizzle mixture ingredients in a small bowl, and drizzle over hens.  Place the reserved (pre-squeezed) lemon halves next to hens in slow-cooker.

Slow-cook, covered, on low heat for 6 hours, or until the legs begin to fall away from hens, (or when the temperature of the breast meat reaches 160 degrees).

If making, start preparing the Flavorful Steamed BasmatiRice and Herbs about 30 minutes prior to serving your meal.

To crisp skin: Preheat the oven broiler. Line a 9”x13” baking pan with foil and spray with olive oil. Toss the lemon halves.  Carefully remove hens using two large spatulas and place them on the prepared baking dish.

Place baking dish in the oven under the broiler for about 4-5 minutes, until golden brown and skin is crisp. Allow hens to rest after removing them from the broiler for 5-10 minutes.

To serve, cut the hens down the middle, serve with the prepared basmati rice and herbs, along with steamed vegetables removed with a slotted spoon from slow-cooker. ~ Enjoy.


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Tips:  If you wish to make a gravy from the drippings keep it hot in the slow-cooker.  Skim excess oil from the top with a spoon (or use a gravy/oil separator), and  make a slurry by whisking 2 tablespoons of cold water with 1 tablespoon of corn starch in a small bowl, then slowly whisk in slurry until gravy has thickened.


You can also do the same with a 3 lb. whole chicken, although thaw it first so you are able to remove the giblets and neck from cavity, then be sure to place the lemon halves inside cavity before cooking.

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.

SANDRA'S ORGANIC RUSTIC ROASTED VEGETABLES

A healthy method in which to prepare 
an abundance of fresh organic veggies...

Servings: (4)

Prep: 5 mins. |
Roast: 20 to 30 mins.
Posted by Sandra

Please do not cut vegetables any smaller than the size listed, as they tend to shrink while roasting. Also, don’t skimp on the olive oil or you'll end up with dried out veggies.

INGREDIENTS

1 eggplant, peeled and cut into 1” cubes
1 red bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
1 red onion, cut into 1” pieces
1 green chili, de-seeded and de-ribbed, and cut in 1” pieces
1 small garlic clove, minced
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 tablespoons of italian parsley, chopped

METHOD

Preheat the oven to 425 degrees. Line a baking sheet with tin foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large ziploc bag, mixing to coat, and place on prepared baking sheet. Roast for 20 to 30 minutes, until browned but ensure to retain a bit of crispiness to them – be sure to turn vegetables midway through cooking process for even cooking.

Remove from oven, and sprinkle with parsley, and serve immediately ~ Enjoy!


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Tip: You can also barbeque these vegetables in a heatproof grilling basket (the type that has holes in it) for the same amount of cooking time. These roasted vegetables are also a nice addition to many soups, pizzas, salads, pasta, rice, couscous, orzo, and so on.