Garden Shrimp Rotini

IMG_1194

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.

Advertisements

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?

Barley-Stuffed Acorn Squash

When my mother mistakenly bought an acorn squash instead of a butternut squash, I saw an opportunity.

Although I had never heard of acorn squash before, and there aren’t an overwhelming number of recipes featuring this winter squash, I did find one that sounded intriguing. Barlety-stuffed acorn squash cups. It sounded intriguing.

The final result? Pretty good. I have to admit that the squash itself tastes a little plain, but the second time I tried this recipe I coated the pre-baked squash pulp with a little sea salt and chili-flavored olive oil, and added crushed garlic to the barley.

Much better.

And a fairly easy recipe for a cold day in late fall.

Ingredients

-1/2 acorn squash, pulp scraped out of center

-sea salt

-olive oil (flavored or regular)

-1/4 cup uncooked barley

-2 T chopped veggies of your choice (carrots, tomatoes, peas, etc.)

-1 t crushed garlic

-1 t vegan butter

-parsley and pepper to taste

Directions

-Preheat oven to 400 degrees. Take the squash and coat with salt, oil, and other seasonings you like. Place the pulp side down on a cookie sheet and bake for about 20 minutes.

-Meanwhile, boil the barley ’til soft. Drain.

-In the same pot, spray a little cooking oil and start sauteeing the veggies you chose. Mix in garlic and butter. Then mix in drained barley ’til evenly mixed and most of liquids are absorbed.

-Stuff the squash with the barley mix and bake for another 5 minutes or so.

Serve warm (right out of the oven), and enjoy!