Easy Healthy Seafood Recipe: Spicy Shrimp Pasta

spicy Shrimp pasta 1Vermicelli noodles is topped with shrimps, shiitake mushrooms, bell peppers stir-fried in olive oil, ginger, garlic, and yellow onion, and seasoned with soy sauce, lime zest, lime juice, and sesame oil in easy appetizers recipe for spicy shrimp pasta adapted from Cooking for Friends. You can also make this pasta recipe using linguine pasta or fettuccini.This Asian-inspired pasta dish makes a vibrant and colorful presentation that is also healthy and can be made a regular part of easy healthy recipes diet. It has a wonderful harmony with a balanced amount of saltiness, zest, tanginess, succulence and spice.

Make sure you cook the vermicelli noodles according to the package directions. The cooking time may vary depending on the brand or label. DO not overcook the pasta or you will end up with soft noodles that will disintegrate. Vermicelli noodles are thin and cook quickly compared to other pasta noodles. The noodles are al dente if it is tender yet firm enough to hold the sauce.

Ingredients: 1 box (8 oz.) uncooked vermicelli, 2 tbsp. olive oil, 1 tsp. ground ginger, 2 cloves garlic, minced, 1 medium yellow onion, chopped, 3 cups sliced shiitake mushrooms, 2 bell peppers, any color, cut into thin strips, 12 oz. shrimp, peeled and deveined, 2 tbsp. reduced-sodium soy sauce, 2 tsp. lime zest, 2 tbsp. lime juice, preferably fresh, 2 tsp. sesame oil

Preparation Instructions: Spicy Shrimp Pasta2

Cook pasta according to directions on package. Drain and set aside. While pasta is cooking, heat 1 tbsp. olive oil over medium heat in a large wok or skillet. Add ginger and garlic and stir-fry for 30 seconds to release the fragrance. Add onion and stir-fry until translucent, about 1 minute. Add mushrooms and peppers and stir-fry until vegetables are crisp-tender, 3-4 minutes. Transfer vegetables to another container. Add the remaining olive oil to the pan. Add the shrimp. Stir-fry until shrimp turns pink, about 2-3 minutes. Put vegetables back in the pan. Add all remaining ingredients. Stir to coat vegetables and heat through. Fill serving plates with pasta and top with shrimp and vegetables. Top with sesame seeds, if desired.

Lime zest and limejuice add brightness and zest to the shrimps and highlight the spice of the garlic and ginger. If you want the dish to be extra spicy, add chili powder or cayenne pepper. Adjust the seasoning according to your taste. Alternatively, you can make this recipe using other kinds of seafood like lobsters, clams, squid, or crab.You can even make a seafood medley for a more scrumptious dish. Take note, however, that these have different cooking time. You can cook them separately and toss them all together at the end.It is important not to overcook the seafood or you will end up with dried up meat with diminished flavor. Shrimp cooks quite fast over hot fire and you know they are ready when they turn pink. Use fresh seafood that is in season for superior flavor.

Source: www.gourmandia.com

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Easy Healthy Seafood Recipe: Antipasto di Mare

Antipasto di mareAntipasto di mare also known as “insalata di mare” or “frutti di mare,” which translates to “fruits of the sea” one of the popular seafood salad easy appetizers served in restaurants all over Italy, particularly those in the Mediterranean or near the ocean. Antipasto means “before the meal” and is the first course served before the main course in a formal Italian lunch or healthy dinner.

There are many versions of this scrumptious salad or “insalata” but most like to keep it light and simple to let the fresh and natural flavors of the seafood stand out. In easy healthy recipes, soles, red mullets, oysters, prawns, crayfish, octopus, clams, and mussels are cooked separately and mixed together then seasoned with a lemon and olive oil dressing garnished with chives for a refreshing and delicious feast. As a first course, this dish is glorious paired with Pinot Grigio, Bellet Blanc, Prosecco, Tocai Friulano, or Greco di Tufo. Baguette or ciabatta is also usually served alongside the antipasto for dipping in the juices of the seafood.

The most important thing to keep in mind when making this dish is to not overcook the seafood. This is the reason why they are cooked separately to make sure that they are done just right. The meat of the fish and shellfish should be moist, tender and juicy. Some like to blanche the seafood and cook it in the vinegar dressing overnight, chilling it inside the refrigerator. Overnight, the marinade cooks the flesh of the seafood and makes it scrumptious. In this recipe, the seafood is served on a bed of string beans and tomatoes.

Ingredients: 2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 mussels,

For the garnishing: chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oil

Preparation Instructions: Antipasto di Mare2

In a large pot, bring water to a boil. Set up a bowl of ice and cold water nearby. Blanche the seafood one by one each for a minute or two and plunge them in the ice bath immediately after cooking. Season the fish with coarse salt and pepper. Cook in a sauté pan for about 3 minutes. While the fish cooks, place the string beans in the middle of the serving dish. Cut the tomatoes into small pieces and lay them in a circle around the dish. Place the fish on the serving dish. Arrange the seafood on the plate. Mix the olive oil, lemon, pepper, and fresh chive and spread over the seafood. In Italian, this is called “marecatta.”

On Christmas Eve, many Italian families observe the tradition of having only fish for dinner. This practice is called the La Vigilia or “The Vigil’ and also sometimes called the “Feast of the Seven Fishes.” Insalata di mare is one of the most popular dishes served to begin the celebration of midnight birth of the baby Jesus.

Source: www.gourmandia.com

Easy Healthy Seafood Recipe: Seafood Pot-au-Feu with Vegetables

Seafood pot-au-feu with VegetablesOn a gloomy rainy day or when your spirits are down, make this exquisite seafood soup and you will be almost instantly invigorated and recharged after finishing a bowl. Make this wonderful recipe for a distressed friend or an ailing loved one to warm their hearts and clear their minds of dark clouds. Serve this with a bottle of Coteaux daix blanc to dinner guests for a blissful time.

Seafood pot-au-feu with vegetables easy appetizers are flavorful fish stew consisting of bass and sole filets, crayfish, scallops, fennel, baby carrots, zucchini, tomatoes, and mushrooms. This recipe created by Chef Franck Salein is a seafood version of the classic French stew, pot-au-feu, literally “pot on fire,” which is the quintessential French family easy healthy recipes dish. Every family in France has their own version of this famous stew. Traditionally made with beef, pot-au-feu has evolved and mutated into many different kinds.

This fish stew with vegetables is served in the luxurious spa, Les Sources de Caudalie, “a haven in Bordeaux where time loses its meaning.” Now you can make this therapeutic stew at home and serve it to your family after a long stressful day at work or school.

Ingredients: 2 sole fillets, 0.7 lbs. bass, 4 scallops, 4 prawns, 2 1/2 cups fish fumet (stock), 5/8 cup olive oil, 3 star-shaped anise, thyme, laurel, 2 tomatoes, 1 zucchini, 4 fennel, 4 carrots, 4 Portobello mushrooms, juice of 1 lemon, salt, pepper

Preparation Instructions: Seafood pot-au-feu with Vegetables2

Clean and prepare the fish. Slice the sole and the sea bass into nice filets. In a pan, heat the fish stock and season with star anise, salt and pepper. Add a teaspoon of olive oil. Bring to a low boil. Cook vegetables in the broth and once cooked al dente, remove them. Add bay leaf and thyme. Cook the fish, scallops, and crayfish and let it simmer without boiling. When the seafood has cooked, place the cooked vegetables in the broth. Remove the fish and place in a shallow bowl. Arrange the scallops and crayfish in the same dish. Place the vegetables around, evenly distributing the color. To finish off the sauce, enhance the flavor with some lemon juice and let simmer for a few minutes. Add the soup in the dish and season with a few drops of olive oil.

The broth in this dish starts out with a fish stock, which has been prepared in advance or a day before. The vegetables are cooked in the stock and then removed and set aside so that they remain al dente and not overcooked. The fish and seafood are then cooked in the soup and later removed so all the diverse flavors are condensed in the precious liquid. Overtime, the broth develops a superb flavor full of fish bits and vegetable juice. Lemon juice is added to the broth near the end to add zest and enhance its flavor. Not only is this soup delicious, it is also highly nutritious and can heal a tired body and rejuvenate a worn out mind.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Quinoa and Black Beans

Quinoa and Black BeansThe nutty flavor and fluffy and creamy texture of quinoa makes it a perfect combination for black beans easy healthy recipes. In this simple recipe, black beans is flavored with bell pepper, red onions and broth and combined with cooked quinoa. This can be served as easy appetizers, side dish, salad, light meal, or filling snack. The quinoa should first be cooked before adding to the black beans in this recipe.

To cook quinoa, you should first soak it in water and rinse it to remove any bitter flavor or remaining coating that should have been otherwise removed during the production process. Like rice, quinoa needs a good rinse to get rid of any dirt or sediment. Place the washed and drained quinoa in a saucepan and add water that is twice as much as the amount of quinoa, i.e. for 1/2 cup of quinoa, use a cup water. Bring the mixture to a boil with the lid on. Once the water boils, lower the heat and simmer for 12 to 15 minutes.

There are different kinds of quinoa, which comes in different colors, including white, red, and black. The quickest to cook is the white variety and is also the most widely available. The black variety takes the longest to cook and has a crunchier texture. Red is in the middle of white and black in texture and amount of time it takes to cook. You can also combine all three kinds of quinoa for a varied texture in one dish.

Ingredients: 1 teaspoon canola oil, 1/2 bell pepper, chopped, 2 tablespoons chopped red onion, 1/2 cup canned black beans, rinsed, 2 tablespoons broth, (or water), 1/2 cup hot cooked quinoa

Preparation Instructions: Quinoa and Black Beans2

Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. The quinoa and black beans is ready in 30 minutes.

This basic dish can be spruced up with some spices and other ingredients. Middle Eastern, Indian and Mediterranean spices and flavors go really well with quinoa and black beans. You can add coriander, cumin, parsley, mint, or paprika to season the dish and give it a bit of a kick. For a salad, dress the quinoa and black beans with lemon and olive oil after cooking.

Source: www.gourmandia.com

Easy Healthy Quinoa Recipe: Spiced Quinoa

Spiced QuinoaQuinoa is sautéed in olive oil with garlic and onion and seasoned with curry powder, salt, cumin, black pepper, and cinnamon, cooked in chicken stock and combined with garbanzo beans, pine nuts and raisins in scrumptious  easy healthy recipes for spiced quinoa. You can serve this as easy appetizers in lieu of salad or as a side dish to meats, fish, or vegetables. This is especially yummy with barbecues, roasts, or grilled meats and is a perfect match to baked turkey or grilled chicken during thanksgiving or the holidays.

A great substitute to rice or couscous, quinoa is high in protein and is perfect for those who are in a low-carbohydrate diet. It is also a favorite choice among vegetarians and vegans because it supplies adequate amount of protein and amino acids that the body needs to function well. Spiced quinoa goes well with a wide array of dishes and cuisines especially Mexican, Mediterranean, Middle Eastern, Moroccan, Spanish and Indian food.

There are many ways you can play around with this recipe depending on what you are serving with it, what is available in your kitchen, and your personal taste. You can use fresh or dried herbs like coriander or cilantro, basil, mint, parsley, oregano, or thyme as well as other kinds of spices like paprika, cayenne, chili powder, or red pepper flakes.

Ingredients: 1 tablespoon olive oil, 1 clove garlic, chopped, 1 onion, chopped, ¾ cup quinoa, washed and drained well, 1 teaspoon curry powder, Pinch of salt, 1 teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon cinnamon, 1 ½ cups chicken stock, 1 can garbanzo beans, rinsed and drained, ½ cup pine nuts, toasted, ½ cup raisins (optional)

Preparation Instructions: Spiced Quinoa2

Heat saucepan to medium heat, put olive oil, onion and garlic and cook until onion becomes tender or translucent for about 5 minutes. When onion is cooked, stir in quinoa, cumin, curry powder, pepper and cinnamon and chicken stock. Season with salt only if needed. Bring to a boil and lower heat to medium low. Cover saucepan and continue cooking for 20 minutes or until quinoa softens. Once quinoa is cooked, pour in drained garbanzo beans and pine nuts. If desired, stir in raisins. Serve warm or cold.

You can also play around with different kinds of nuts or dried fruits depending on what is available in your pantry. Walnuts, pecans, almonds, or cashews work just as well as pine nuts. You can also use dried cranberries instead of raisins, or add cherry tomatoes or sun-dried tomatoes for a sweet and tangy bite. Varying the ingredients will give the dish more texture and flavors that make it all the more exciting. Sprinkle feta cheese, crumbled goat’s cheese or Parmesan cheese for a creamier and richer dish.

Source: www.gourmandia.com

Easy Healthy Soup Recipe: Austrian Cabbage Soup

Austrian Cabbage SoupA very simple recipe for cabbage soup adapted from The Encyclopedia of World Cookery by Elizabeth Campbell, Austrian cabbage soup easy appetizers consists of very few and simple ingredients available in most pantries. In easy healthy recipes, cabbage is shredded and sautéed in bacon drippings and then simmered in chicken or beef stock and thickened with all-purpose flour to make a scrumptious and comforting soup. The dish is seasoned minimally with salt and pepper to allow the natural flavor of the cabbage to stand out. Use fresh cabbage in season for a truly flavorful dish.

When selecting cabbage for use in this recipe, choose those that are firm and compact. The leaves should be bright colored, crispy in texture and look fresh. Avoid cabbage with leaves that are browning or have damage and markings. The head should contain only a few loose outer leaves and should feel heavy for its size. In general, the darker the green of the leaves are, the more flavor and nutrition the cabbage has. Do not buy precut or shredded cabbage. Once cut, the cabbage begins to lose nutrients, particularly vitamin C even if it is tightly sealed and carefully packed.

Before cooking the cabbage, you need to wash and clean it well, take off the hard parts and shred them for making the soup. Use a stainless steel knife for cutting the cabbage; carbon steel knife will cause the cut edges of the cabbage to turn black. Remove any wilted or discolored outer leaves and rinse the cabbage head under cold running water. Drain the cabbage using a colander. With a sharp knife, cut the cabbage lengthwise in half and then into quarters or wedges. Cut the hard or coarse parts from each of the wedges and then slice the cabbage into shreds.

Ingredients: 1 large cabbage, stalk removed, then shredded, 2 tablespoons all-purpose flour, 2 tablespoons bacon drippings, 4 cups chicken or beef stock, Salt, Freshly ground pepper

Preparation Instructions: Austrian Cabbage Soup2

Warm the bacon drippings in a large skillet. Add the cabbage and sauté until golden. Add the flour and stir occasionally until cabbage is lightly browned. Add the stock and season with salt and pepper. Simmer gently for 1 hour.

To garnish the cabbage soup, you can add a dollop of melted butter or sour cream. You can also sprinkle bacon bits for an even more savory soup. Complementary herbs for cabbage include tarragon, nutmeg, dill weed, and thyme. Serve with some sausages, frankfurters, and toasted bread.

Source: www.gourmandia.com

Easy Healthy Recipe: Beans with Coconut Milk

Beans with Coconut MilkPopular in Mediterranean healthy recipes, Middle Eastern, and Indian cuisines, chickpeas are highly nutritious legumes that make a delicious snack, meal or easy appetizers. It can be served as a side dish to meats and fish dishes or added to salads. Usually sold in cans precooked and soaked, chickpea beans are also available dried and moist be soaked overnight prior to cooking. In this recipe, chickpea beans are cooked in coconut milk and flavored with garlic, tomatoes, and turmeric for a delicious yet simple dish with an Oriental flavor. This is also delicious served with some pita bread or kebabs.

Before cooking the dried beans, soak them first in water. Sort the beans and remove any debris, tiny stones, as well as shriveled or deformed beans. Place the chickpeas in a large bowl and cover the beans completely with cold water. The beans should be soaked for at least 12 hours but not more than that. It is best to leave them overnight. Once the chickpeas have soaked, dream them well and you are now ready to cook them. Place the chickpeas in a large cooking pot and cover them with water twice the amount of chickpeas. Bring the water to a boil over medium high heat and then lower the temperature to simmer the beans for approximately one hour covered with a lid. Once they are tender, drain the beans off the water and add the coconut milk and other spices to cook and absorb the flavors.

Ingredients: 250gms chickpeas – soaked overnight, 125ml coconut milk, 1 tomato well chopped, 3 each garlic cloves – crushed, 1 each garlic clove – minced, 1 1/2 teaspoons turmeric

Preparation Instructions: Beans with Coconut Milk2

In a large pot put soaked chickpeas with water and bring to a boil. Simmer and allow it to cook until tender. Once cooked, drain the excess water and add coconut milk, tomato and spices. Allow it to cook till the mixture blends well. Serve hot with rice.

If you are using canned chickpeas, which have been precooked, drain them from their soaking liquid and rinse them gently under cold running water. Most chickpeas are soaked in a salt solution so they are already salty. In this case, you don’t need to add salt anymore to the dish or you can lessen the amount of salt you add to the dish.

Source: www.gourmandia.com