Yummy Recipes

Pasta and Seafood

Freshly-ground black pepper to taste
- 1 Garlic clove
- 1/4 cup Chopped fresh Italian parsley
- 2 cups Canned plum tomatoes drained, and
- 1/2 tablespoon Salt
- 1/2 pound Shrimp, shelled and deveined
- 1/2 pound Dried squid ink linguine or 1/4 cup    Extra-virgin olive oil

How to Make It:
Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil.
Add garlic and saute for a few seconds.
Add tomatoes and cook for 5 minutes or until thickened; season with salt and pepper.In another skillet cook the shrimp in half the remaining olive oil.
Remove from heat and toss in the parsley; season with salt and pepper.
Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese.This recipe yields 2 servings.

Source: Foodista

Breakfast Porridge


- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup dark molasses
- 4 • eggs
- 1/4 pound golden raisins
- 1/2 tablespoon ground ginger
- Lightly-sweetened whipped cream or
- 3 tablespoons maple syrup
- 1 tablespoon • milk
- 3/4 teaspoon nutmeg
- 2 cups old-fashioned oatmeal
- 1/2 teaspoon Salt
- vanilla yogurt for accompaniment
- 1/4 cup chopped walnuts
- 2 tablespoons water
How to Make It:
Heat water and salt until boiling.
Add oatmeal and cook for 5 minutes. Cool.
Combine next 10 ingredients and add to oatmeal.
Pour into a greased 9-inch square baking pan and bake, uncovered, in preheated 350 degree oven for 2 hours.
Serve hot topped with a dollop of whipped cream or vanilla yogurt.This recipe yields 6 servings.
Source: Foodista

Spring Time Lunch: Baked Salmon with Parsley Sauce

- freshly ground black pepper
- 2 teaspoons of Dijon mustard
- 1 handful of flat leaved parsley
- Juice of 1 lemon
- 1 tbsp of olive oil
- 0.5 oz. plain flour
- 10 oz. reduced fat milk
- 4 salmon filets
- salt

How to Make It:
To bake the salmon, pre-heat your oven to 400F.

Place aluminium foil in a roasting tray. Enough so that you can wrap the fish in it loosely.

Place the fish on the foil.

Drizzle over the oil and the lemon juice.

Sprinkle over the salt and the pepper. Cover your fish with the foil, making a loose parcel.

Place the tray in the oven and allow to bake for 7 to 12 minutes. The cooking time will not only depend on your oven, but also on how thick the salmon fillets are. While the salmon is baking you can make the sauce. To make the sauce, melt the butter in a heavy bottomed pan. Not a non-stick pan.

Add the flour and mix it, using a metal whisk, until it is covered with the butter (a few seconds)

Add about half third of the milk, whisk vigorously, it will be lumpy, don't worry. Once this is thickened into a mass, add the other half and whisk until smooth. Turn the heat down to low, add the mustard and parsley with a little salt and mix it through with a wooden spoon, let it sauce simmer very gently for a few minutes. If at any point you feel the sauce is too thick, add a little bit of milk. Check for seasoning and serve.

Source: Foodista; 

Turkey Kale Tacos

    - ¼ tsp cayenne pepper
    - 1 tsp cumin
    - 2 garlic cloves, minced
    - 1 lb ground turkey
    - 6 cups baby kale
    - ½ tsp kosher salt
    - 1 tbsp olive oil
    - 1 medium onion, finely chopped
    - ½ tsp paprika
    - 1 large red bell pepper, diced
    - ⅔ cup water
How to Make It:

In a large saut pan with lid, heat oil over medium high heat
Add ground turkey and cook until browned.
Drain any liquid from pan.
Add onion and garlic, cook stirring frequently until onion is translucent, 2-3 minutes.Stir in the cumin, paprika, and cayenne pepper. Cook for 2 minutes.
Layer the bell pepper and kale.
Sprinkle with salt.
Pour water on top of kale and cover (do not stir). Reduce heat to medium and cook for 6-8 minutes, or until kale is wilted and dark green.Uncover and stir together. Season according to taste.
Serve on corn tortillas.
Source: Pick Fresh Foods

Chili Pie with Green Chile and Cheddar Cornbread Crust


- 1 tablespoon Baking Powder
- 3 tablespoons Butter, melted
- 14 ounces can Cannelini Beans, drained & rinsed
- 14 ounces can Diced Tomatoes
- 1 tablespoon Chile Powder, plus more for sprinkling over 
- Pinch of Cinnamon
- 1 cup Cornmeal
- 1/2 teaspoon Cumin
- 2 Eggs
- 3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded
- 1 cup all-purpose Flour
- 1 cup Corn, frozen or canned (drained)
- 5 cloves Garlic, minced
- 4 ounces can Green Chiles, diced
- Sea or Kosher salt and Fresh Black Pepper
- 1 cup Milk
- Pinch of Nutmeg
- Olive oil for sauteing
- 1 teaspoon Oregano
- 1/2 teaspoon Paprika, smoked or regular
- 1/2 cup Sour Cream, plus more for serving
- 1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt
- 1/2 cup water
- 2 teaspoons Worcestershire Sauce
- 2 large yellow onions, diced
How to Make It:
In a large skillet sauté onion in oil until soft and translucent, seasoning with salt and pepper.
Add garlic and sauté until fragrant.
Remove 2/3 of the mixture from pan and set aside.
Add green chilies with their juices and sauté for 2-3 minutes.
Remove and set aside in a separate bowl. In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease.
Add the onion mixture, chili powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, and water.
Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn.
Mix well and cook for 3-4 minutes. Preheat oven to 400 degrees and grease a 9x13 inch casserole dish.
Pour the meat mixture in and spread evenly over bottom.
Sprinkle two cups of the cheese over top. In a large bowl combine the flour, cornmeal, baking powder and salt. In a separate medium bowl whisk the eggs, milk, butter and sour cream.
Add this mixture to the dry mix and stir together.
Add the onion/green chili mixture and the remaining cup of cheese. Stir in.
Pour over top of the meat mixture.
Spread evenly.
Sprinkle Chile powder over top.
Bake 25-30 minutes or until a toothpick comes clean from center of cornbread.
Let set for 10 minutes before serving.
Source: Foodista
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