Penne with Roasted Portabella and Truffle Oil

• 1 lb Penne

• 1 large container of baby portabella mushrooms, sliced up

• 1 medium red onion, chopped

• 1/4 cup heavy cream

• 1/2 stick salted butter

• olive oil for saute

• salt and pepper to taste

• Parmesan cheese

• truffle oil for finishing

In a large saute pan sweat the mushrooms over medium high heat until all of the moisture is out of them. Drain and preserve the mushroom liquid. Place the mushrooms on a cookie sheet and drizzle with olive oil, salt and pepper. Roast at 400º in oven until browned and crispy, about 30-45 minutes.

While the mushrooms are roasting, prepare the sauce. Saute chopped onion in olive until translucent. Pour in the reserved mushroom liquid and 1/2 stick of butter. Once the butter is melted, pour in the heavy cream and cook on medium until incorporated and thickens about 5 minutes. Season with salt and pepper. Turn off heat and set aside.

Boil water for pasta and cook al dente. Drain the pasta and mix into sauce. Throw in the roasted mushrooms and truffle oil and toss until everything is well coated.

Plate and sprinkle with Parmesan cheese.

Enjoy!

Vegetarian Cabbage Rolls

• 1 large head green cabbage 
• 1 medium onion, chopped 
• 1 medium zucchini, diced 
• 4 cups cooked white rice (cooked in vegetable broth for flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil leaves
• 1/4 to 1/2 cup grated parmesan cheese
• 1 can fire roasted dice tomatoes, drained
• 2 tablespoons olive oil
• Italian seasoning 

While rice is cooking place 2 tablespoons of oil into skillet and sauté the onion and zucchini, but leave a little al dente. Add salt and pepper to taste. 

Add the sautéd vegetables, the tomatoes, parmesan cheese and the basil to the cooked rice and stir until incorporated. Season more if needed. Set aside and cool.

Meanwhile, bring a large port of water to a boil. Core the cabbage head and drop it in the boiling water. Boil for 5 minutes and gently pull top leaves off. Place the leaves in plate along side of you. Continue the "peeling" process until all of the larger leaves are separated from the head. They should be supple enough to roll. This recipe is enough for 2 9 x 13 pans. (They freeze well so don't worry about making too many!)

Fill the cabbage leaves with rice filling and roll "egg roll" Style. Place each rolls in a single layer but tight together in a 9 x 13 pan that is coated with your favorite tomato sauce on the bottom. Once the pan is full, pour more sauce over the rolls and sprinkle with Italian seasoning and additional salt and pepper to taste. I like to use vodka sauce. It gives it a really nice flavor!

Cover with foil and bake in a 350 degree oven for about an hour and a half. Remove the foil and bake 10-15 min longer to brown the tops a little.

Plate and serve!

Pasta with White Clam Sauce

Clams, olive oil, garlic, white wine, butter, parsley, sea salt, and a pinch of crushed red pepper - doesn't get better than this!

• 1 lb linguine or spaghetti

• 1 doz fresh little neck clams brushed clean until water clear

• 8 oz. fresh clam meat (most grocery stores carry)

• 2 cloves garlic diced

• 1 bottle (8 oz) Cento clam juice

• ¼ cup white wine

• ½ stick salted butter

• ½ tsp crushed red pepper

• 2 tabl good olive oil

• Fresh parsley for garnish

• Salt

While your water is boiling prepare the vongole.

Heat 2 tabl olive oil in a large skillet. Add garlic and cook until fragrant on medium high heat. Add clam juice, wine, clam meat and fresh clams into the skillet and season with a little salt. Cover and maintain a medium heat and cook until clams open up (3-6 min). Add the butter and crushed pepper and stir to incorporate. Turn off the heat.

Cook your pasta al dente (it will cook more in the juice/skillet). Strain the linguine or spaghetti and toss it into the skillet with rest of ingredients. Cook another minute or two until incorporated.

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Spicy Shrimp Roll with Scallion and Jicama

• 1/2 cup Siracha sauce
• 1/4 cup mayonnaise
• 2 teaspoon sesame seed oil
• Cooked sushi rice
• 3 tablespoons rice vinegar
• 2 teaspoons salt
• 4-5 leveled teaspoons sugar
• 8-10 large cooked shrimp
• 1 avocado slice into sticks
• 1 small jicama slice into sticks
• 2 stalks of scallions cut into long strips

In a small bowl, mix together siracha, mayonnaise, and sesame seed oil. Set aside.

Cook 1 cup of sushi rice and season the cooked rice with vinegar, salt, and sugar. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. 

Put the cooked shrimp in a food processor and pulse until roughly chopped. Add 1/2 of the siracha mayo (a little at a time so its not too much) and pulse again until well combined. The leftover will be your dipping sauce.

Lay the sheet of nori on the bamboo mat. I lay the sheet shiny side down.

Spread a thin layer of rice on three-quarters of the sheet.

Spread the shrimp spread on top of the rice.

Add avocado, jicama and scallion in the center on top of the shrimp.

Take the bottom edge of the mat and fold and roll it over the filling while tucking it around and in. Release the bottom edge of the mat and keep rolling until a roll is formed. If the top edge is loose, place a few drops of water at the edge and press it shut.

Repeat for the remaining three rolls.

Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half.

Sprinkle with your favorite crunchy rice seasoning.

Tahini Pasta w/Falafel

 

Creamy tahini pasta is the perfect alternative! Be sure to make your mixture moist (water added) to avoid a dry falafel.

• 3 Cups canned chickpeas drained
• 1/2 Medium red onion
• 1/2 Medium white onion
• 2 Cloves of garlic
• 1 Large handful of cilantro
• Juice of 1 fresh lemon juice
• 1/2 Tsp baking powder
• 1/2 Tbsp ground cumin
• 1/2 Tbsp salt
• 3 Tbsp chickpea flour or more to bind
• Water as needed
• 1 lb Penne Pasta (can use GF)
• Oil for frying or cooking spray for baking

Put ingredients in food processor. Pulse the machine repeatedly until well combined. It should be a little course and hold together when squeezed. Use a cookie or ice cream scoop and form ball patties.

Shallow fry patties in a pan on the stove for 2 to 3 minutes or bake at 350º sprayed with olive oil spray for about 20 minutes until golden. Do not overcook or they will be dry.

Make the Tahini sauce:

• 1/4 Cup Tahini
• 1/4 Cup water
• 1 Garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Put ingredients in food processor. Pulse the machine repeatedly until well combined. 

Make the Cilantro Pesto:

• 1 handful of cilantro leaves
• 1/4 Cup cashews
• 1/4 Cup pine nuts
• 1/4 Parmesan cheese
• Salt and pepper to taste
• Good Olive oil

Put ingredients in food processor. Pulse the machine repeatedly until well combined.

Cook the pasta as directed and toss in the Tahini sauce. Plate with falafel on top and drizzle with Cilantro Pesto.

Season as needed. 

Gluten Free, Dairy Free No Bake Pistachio Coconut Cream Pie

 

• 1 MI-DEL allergen safe pie crust
• 2 Boxes Jello Instant pistachio pudding (can use sugar free)
• 1 (13.5 oz) Can of coconut milk
• 2.5 oz Almond milk
• 1 Cup non-dairy whipped cream (I used coconut)
• 1/4 Tsp vanilla or coconut extract
• 1/2 cup sweetened toasted coconut

Combine coconut milk, almond milk and pudding mix in a mixing bowl and beat until smooth and thick, about 1-2 minutes.

Put 3/4 of the mixture into the pie crust and distribute evenly. Add the whipped cream to the remainder of the filling and mix. Spread over top of pie.

Sprinkle toasted coconut around edges of pie and refrigerate for 4 hours or overnight. Serve with additional whipped cream if desired.