Pasta with Romesco Sauce

I had this pasta with romesco at a restaurant near my house so I was determined to learn how to make it! I found a recipe for romesco sauce and put my skills to the test and low and behold, it was just as amazing! I feel like romesco sauce is a healthier, much quicker, version of old fashioned tomato sauce.

Pasta with Romesco Sauce

pasta with romesco sauce

Ingredients

1 lb pasta of your choice
2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity olive oil

Directions

Boil water, and once it is boiled add a good amount of salt to the water. Add the pasta and cook according to the package.

Meanwhile, in a bowl, soak the bread cubes in the vinegar for 20 minutes.

Grind the almonds in a mortar and pestle or food processor until they are finely ground but not oily.

Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

romesco sauce

Once the pasta is cooked, strain and then add the romesco sauce to the pasta and stir. Serve with a sprinkle of parmesan cheese and enjoy!

Recipe source: http://www.foodnetwork.com/recipes/romesco-sauce-recipe.html

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Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

Roasted Veggies with Chipotle Cream

For a light and healthy dish, try this vegetarian concoction. Adding a spicy cream takes this dish to the next level!

Roasted Veggies with Chipotle Cream

roasted veggies with chipotle cream

Ingredients

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt

Chipotle Cream:
1 cup greek yogurt
1 tablespoon fresh lime juice
1 tbsp Chipotle “mayo” (vegan mayonnaise, I used Just Mayo)
1 teaspoon of Sambal (chili paste)
1 teaspoon agave
1 teaspoon paprika

Directions

Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the cream: Mix the greek yogurt, lime juice, agave, paprika, sambal, and “mayo” until smooth in a small bowl.

Spoon the vegetables onto a plate and serve with a dollop of the chipotle cream. I served on top of tortilla chips but feel free to serve in a crunchy tortilla, or simply on their own.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-vegetable-tostadas-with-chipotle-cream-recipe.html

Mushroom Stroganoff

Stroganoff is the epitome of what we view as Russian food. I took a Russian staple and decided to make it healthy. I found this recipe for mushroom stroganoff and decided it would be a great alternative to the typical beef stroganoff. This recipe is also dairy-free!

Mushroom Stroganoff

mushroom stroganoff

Ingredients

  • 2/3 cup raw cashews
  • 2 teaspoons red wine vinegar
  • Pinch fine sea salt
  • 1 1/2 pound assorted mushrooms
  • 3 shallots, thinly sliced
  • 2 1/2 cups mushroom broth or low-sodium vegetable broth (I used chicken broth because that is what I had on hand)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chopped fresh parsley or dill, for garnish

Directions

Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.

Halve or quarter smaller mushrooms and thickly slice larger ones. Place mushrooms and shallots in a heavy pot and set over medium heat. Cook, stirring frequently, until the mushrooms begin to brown; add broth a few tablespoons at a time to keep mushrooms from sticking to the bottom of the pan. Cook, adding more broth as needed, until mushrooms are browned and softened, 10 to 12 minutes.

Stir in remaining broth, mustard, paprika and pepper. Bring to a boil, lower heat, and simmer until mushrooms are very tender and sauce is thickened, about 25 minutes. Stir in 1/2 cup of cashew cream. Sprinkle with parsley and serve over pasta or rice with the remaining cashew cream on the top.

Recipe source: http://www.wholefoodsmarket.com/recipe/mushroom-stroganoff

Lemon-Hummus Crusted Chicken

This chicken recipe is so easy and so yummy! I love anything lemon and my husband love tomatoes so I knew this was a healthy choice for us. Also, using hummus to coat the chicken was a great way to cut down the fat. The best part is that this dish takes only 30 minutes to make!

Lemon-Hummus Crusted Chicken

lemon hummus crusted chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 onion, sliced
  • 1 cup hummus (or enough to coat the chicken)
  • 2 lemons
  • 1 teaspoon paprika
  • 1/4 cup panko
  • Salt & pepper
  • Cherry tomatoes

Directions

  1. Preheat oven to 450 degrees. Arrange the sliced onions at the bottom of a 9×13 baking dish.
  2. In a bowl, coat chicken in hummus and transfer to baking dish on top of onions.
  3. Drizzle chicken breasts with lemon juice and top with panko, paprika, and salt & pepper.
  4. Scatter the cherry tomatoes around the chicken
  5. Bake for 30-35 minutes.

Recipe Source: http://lovintheoven.com/2014/03/hummus-crusted-lemon-chicken.html

Chicken Tikka Masala {Crockpot}

I am not a huge fan of ethnic food but I crave chicken tikka masala all the time! When I found this crockpot recipe I was more than excited to try it! This is, by far, the best crockpot recipe I have made so far considering I got a crockpot as a wedding present back in October. I haven’t used my crockpot nearly enough as I should, but this recipe makes me want to search for more great crockpot recipes!

Remember: Spices marinating for hours on end intensifies the flavor so be careful when adding the cayenne.

You may think 2 tsp of cayenne isn’t that much, but combining it with the cumin, and the masala, and the cinnamon, the flavor gets intense. As much as my husband and I love spicy food, 2 tsp of cayenne was a little overbearing (which is why I adjusted the ingredients accordingly).

Chicken Tikka Masala

chicken tikka masala

Ingredients

  • 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 (29 oz.) can of tomato puree
  • 1½ cups plain yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. Garam masala
  • 1 tbsp. cumin
  • ½ tbsp. paprika
  • 2 tsp. salt, or to taste
  • ¾ tsp. cinnamon
  • ¾ tsp. fresh ground black pepper
  • 0-2 tsp. cayenne pepper (depending on your heat preference)
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp. cornstarch
  • Chopped parsley or cilantro, for topping

Directions

  1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
  5. Serve hot over a bed of white (or brown) rice, or as usual I put mine over couscous. I think a little thicker grain will be better with this though, like rice, to really soak up the great sauce.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe source: http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot