Garden Shrimp Rotini

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Way, way back, I got on a cabbage kick. And since then I really haven’t put the kibosh on cabbage.IMG_1193

Friends, especially Derek Smith, have noticed that I’m a sucker for veggie+protein+pasta combinations. Usually, there’s red sauce in the mix. But sometimes I shake things up, literally. Shake a little lemon, a little EVOO, red wine vinegar, and herbs for a fresh alternative.

Some more veggies and sauteed shrimp make this delightful. Plus, cabbage is a fab mix-in because it gives a bulk to the pasta that’s very, very good for you.

Veggie and seafood lovers, you will definitely want to give this one a go.

IngredientsIMG_1195

2 oz. dry whole-wheat rotini noodles

1 cup cabbage, sliced into “noodles”

1 Roma tomato

2 T sliced onion

2 oz small shrimp

dash of rosemary, sage, basil

1 T olive oil + 1 t red wine vinegar + a big squeeze of lemon (optional: grated parmesan) IMG_1185

Directions

Bring 5 cups water to boil in a pot and add in wheat and cabbage noodles. Boil until cabbage is tender and wheat noodles almost cooked all the way through–a little al dente is good for controlling the blood sugar levels, in case you’re wondering.

Meanwhile, slice tomato up and sauté with onion and herbs in a medium to large skillet. Then add in shrimp.

In a small container you can seal, add in liquids: olive oil, vinegar, and lemon. Add in grated parmesan if you like that, too. Shake well. Set aside.

In skillet, add in the noodles once they’ve boiled and have been strained fully. Turn up the heat for a minute or so (medium to medium-high) to extract out any remaining water. Let sauté for a few minutes, tossing occasionally.IMG_1188

Transfer to one large bowl. Serve warm as is; but I of course had to have a little red sauce under my pasta. I still can’t resist a good marinara.

And honestly, this recipe is probably big enough to serve two people, but it’s so good and healthful there’s no shame in eating it all yourself, I think.

Gluten-Free Enchiladas

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The cabbage kick is more or less over, but during my fascination I snapped a few pics of all the crazy recipes I tried.SAM_5423

Okay, they’re not that crazy. But because the Standard American Diet is something that doesn’t feature many veggies, especially not as grain replacements, it seems odd.

With this recipe, I boiled cabbage leaves as tortilla wrappers and used some leftover enchilada sauce from my Enchi-lotta Pasta recipe to make a quick and satisfying lunch.

Ingredients

4-5 Cabbage leaves

3 oz. cooked taco meat (turkey is what I went with!)

¼ cup enchilada sauceSAM_5426

Olives for topping

Optional: cheese

Directions

Fill a pot with water and bring to a boil. Add in leaves and boil ‘til tender.

Meanwhile, you can be preparing your taco meat. I added in lots of mix-ins to add more bulk, so onions, sautéed tomatoes and kale. If you need a healthy taco seasoning in a pinch, try my recipe for Preservative –Free Taco Seasoning.Preservative-Free Taco Seasoning

During this time, you’ll also want to get your oven ready. You can either broil the enchiladas on high if you need it faster (as I usually do) or preheat to 400 degrees. Prepare a pan with cooking spray.

When leaves are boiled and tapped dry and taco meat prepared, spoon equal portions of meat on the end of each leaf. Tuck in the sides and roll, leaving the end of the leaf tucked under the bottom so it doesn’t come undone. Transfer to pan. Drizzle the enchilada sauce and olives over the top.

If broiling, you only need only a few minutes. If baking, you’ll want longer, probably 18-22 minutes or until the leaves become somewhat translucent and crispy.

Spicy Salmon Rolls

If you’re like me…SAM_5383

You grew up on fried chicken and Oreos.

If you’re like me…

You’re just now discovering health food is delicious.

A recent surprise:

Cabbage.

I’ve been trying it a lot as a mix-in for soups and pastas by sauteeing it. But recently, I boiled those healthful little leaves. My eight-year-old self would have cringed at the very word of such things. My twenty-three-year-old self was more open-minded.

And then, she was pleasantly surprised.SAM_5370

A spicy tuna mix can make anything delicious, but the boiled cabbage I used as wrappers was such a nice compliment of flavors/ textures. I think I’m in love.

And I feel a little bad for my anti-cabbage younger self. Missed way too much good eating because I was way too stubborn.

Ingredients

5-6 cabbage leaves

2 packet of shredded salmon

handful of kale

chopped onions, radishes, and any other veggies you like. SAM_5384

1/2 t minced garlic

squeeze of lemon

tiniest dash of cayenne, and a heftier dash of red pepper flakes

Directions

-Peel and clean off your cabbage leaves. Boil for only a few minutes or until tender. Remove and let dry as much as possible while you…

-Set broilers to high (or bake setting to 400 degrees). Prepare broil-safe pan with cooking spray.

-Prepare salmon mix in skillet with cooking spray on the pan first. Then add in garlic, spices, and chopped veggies. When it starts to look the like the heat is drying it out. Use the lemon juice you’ve been armed with. Sautee for a few minutes; ’til warmed through completely.SAM_5372

-The wrappers are the tricky part. Let them face up and spoon some of the mixture on the fullest end. Not too much salmon, though. You’d be surprised how little it needs. You don’t want it spilling out the edges. Fold the sides in, roll, tuck the bottom of the leaf under. Repeat.

-Line up your salmon rolls. Broil or bake until they’ve turned a bit more translucent and yellowish in color. Remove and serve warm.

You can, of course, also try them cold. I’m sure they’d be just as delicious.

My lunch was delightful. How was yours?