Page 62 – CWEB

Creole Shrimp and Grits

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December 9, 2021

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Shrimp and Grits is an iconic Low Country Southern dish made from white stone ground grits, shrimp and lots of spice!

Ingredients

For the Grits:

1 cup white stone ground grits from trader joes

3 cups water

2 tbsp butter

1 cup milk

1 — 2 jalapeÃ±os chopped

1.5 cups Monterey Jack/cheddar cheese shredded

For the Shrimp:

1 lb. frozen shrimp

1 Can of fire roasted diced tomatoes with Green chillies

1 green pepper rough chopped

Half a large red or yellow onion rough chopped

Bacon

Garlic — 3-5 cloves chopped

Preparation

1. For the Grits:

2. Follow instructions to make grits using water & milk & butter & salt.

3. When you add the milk towards the end, add almost all the jalapeÃ±o.

4. Reserve some jalapeÃ±o for the shrimp.

5. For the Shrimp:

6. About 15 -20 min before grits are done, cook bacon in a skillet.

7. Remove bacon to plate covered with a paper towel.

8. Add garlic and jalapeÃ±o to bacon grease; sautÃ© for just a minute and add onion and green pepper.

9. SautÃ© until onion is almost translucent.

10. Spice with salt, pepper, herb seasoning (I use Gallopin Gourmet Shake from fresh market which has garlic, onion, green peppercorns, parsley, chives, tarragon, & oregano in it) and a dash of Mexican chili powder.

11. Add the can of the tomatoes.

12. Stir and simmer on low.

13. When the grits are 2 min from being done, turn heat to medium and add the shrimp to skillet and stir and cook till done. (Do not overcook the shrimp.)

14. Add the cheese to the grits and stir. Serve the shrimp mix over the jalapeÃ±o cheese grits.

Credit: Foodista

Creamy Vegan Lentil Curry

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December 8, 2021

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The best creamy vegan lentil curry recipe there is! This is an easy, cheap and healthy meal packed full of fiber and protein.

Ingredients

1 cup red lentils (dry)

15oz can Garbanzo beans

15oz can chopped or diced tomatoes

13.5oz can unsweetened coconut milk

1 sweet onion, sliced

2 celery sticks, chopped

1 carrot, sliced

3-8 mushrooms, sliced

5 cups spinach (dry)

2tsp hot curry powder (I recommend you buy this from Penzey’s – https://www.penzeys.com/online-catalog/hot-curry-powder/c-24/p-120/pd-s)

1/8tsp cinnamon

1/8tsp cardamom

1tsp garlic powder OR two garlic cloves, chopped

3 cups vegetable or chicken broth OR 3 cups of water and 2 tsp bouillon (vegetable or chicken)

Salt to taste

Olive oil

Preparation

1. Start by boiling your lentils to ensure they’re soft and not rock hard. Boil for 15-20 minutes until soft — be sure to salt the water and use a small amount of olive oil to prevent foaming. Use 3 cups of water for every 1 cup of lentils.

2. While the lentils are cooking,start by preparing your mire poix (onion, carrot and celery sticks) and slicing your mushrooms

3. Heat up a large pot with 1-2 tbsp of olive oil. Sprinkle some salt and pepper in the olive oil (trust me).

4. Once the olive oil is hot (give it a minute or two), add the sliced and chopped onion, carrot, celery and mushrooms. Also add your garlic clove if you’re using it OR your garlic powder.

5. Next, add in the spices (hot curry powder, cinnamon and cardamom). Cook until the vegetables have softened, 5-10 minutes approximately.

6. Once the vegetables have softened, add in the garbanzo beans, tomatoes and lentils. Either pour the water from boiling the lentils into the pot and add 2tsp of bouillon. OR get rid of the lentil water and use 3 cups of chicken or vegetable broth.

7. Cook for 5 minutes and then add in the coconut milk.

8. Cook for another 15 minutes and be sure to stir frequently. You want the water to reduce by more than half to give you a thick, creamy curry.

9. Turn off the heat on your stove and add in your 5 cups of spinach. Mix it into the curry and watch as the spinach cooks down to almost nothing haha. Be sure to salt your curry at this point to taste.

10. Serve with some cauliflower rice or whatever else tickles your fancy!

Credit: Foodista

Creamy Tomato Basil Chicken Pasta Recipe [Paleo, Keto, Dairy-Free, Nut-Free]

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December 8, 2021

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Creamy Tomato Basil Chicken Pasta Recipe [Paleo, Keto, Dairy-Free, Nut-Free]

The coconut milk in this recipe provides lots of creaminess to the sauce. It’s Paleo and Keto.

Ingredients

2 chicken breasts, cubed

2 Tablespoons ghee or coconut oil to cook in

1 can diced tomatoes (14 oz or 400g)

½ cup basil, chopped

¼ cup coconut milk

6 cloves garlic, minced

Salt to taste

1 zucchini, shredded or spiralized (for the pasta) or spaghetti squash

Preparation

1. Saute the diced chicken in the ghee or coconut oil until cooked and slightly browned.

2. Add in the can of diced tomatoes and add in salt to taste. Place on a simmer and cook the

3. liquid down.

4. In the meantime, prepare the pasta. If using zucchinis, shred them in the food processor or

5. use a julienne peeler or a spiralizer. If using spaghetti squash, chop it in half, remove the seeds, cover lightly with some coconut oil and microwave each half for 7 minutes.

6. Add the basil, garlic and coconut milk to the chicken and cook for a few minutes longer.

7. Place half of the pasta into each bowl and top with the creamy tomato basil chicken.

Credit: Foodista

Creamy Spinach Pillows

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December 8, 2021

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Before my family and I changed to a plant-based diet, one of our absolute favorite recipes was the Tuna Puff or others may call it Chicken Pillows. So I decided to come up with a vegan version of one and the ending result being Creamy Spinach Pillows. They turned out better than I actually thought they would I tried looking for a vegan croissant brand but I couldn’t find anything like that in this town. So I had to make it from scratch. I’ve never made croissants from scratch in my life so I wanted to be safe and try a trusted recipe for the crust. So I went with Zeke’s Ve-gastronomy. I substituted a few things and steps for my purpose, but followed it for the most part

Ingredients

Crust

This crust recipe was adapted from Zeke’s Ve-vegastromony

(feel free to use a pre-made vegan crust, but this recipe is worth all the hard work)

3 sticks of vegan margarine(1-1/2 cups)

1/4 cup flour

2 cups warmed Almond Milk

2 tablespoons raw sugar

2 teaspoons salt

2 tablespoons yeast

4 cups flour

Filling

1 onion, chopped

3 tablespoons olive oil

10 ounces Spinach

1 1/2 teaspoons sea salt

2 teaspoons onion powder

1 teaspoon minced garlic

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

2 1/2 tablespoons lemon juice

1 pound Extra firm tofu

2 tablespoons MimicCreme

1/4 bread crumbs

Vegan Parmesan cheese

Preparation

1. Knead margarine with 1/4 cup of flour. It’s important to get this mixture smooth, because any chunks of butter will later break through the layers of dough. Form the butter into a 6Ã—6â€³ square on some foil and put it in the fridge to chill.

2. In a medium bowl combine almond milk, sugar, salt, yeast, and 4 cups flour. Mix well, knead (adding more flour as needed), put it back in the bowl, cover and refrigerate a few hours.

3. Begin to prepare the filling by sauteing the onion in the olive until tender. Add spinach, salt, onion powder, garlic, nutmeg, pepper and lemon juice. Saute until spinach is wilted and remove from heat.

4. In a food processor, blend the tofu and MimicCreme until smooth and creamy. Add spinach mixture to tofu mixture and pulse about 16 times. Remove and place mixture in storage container and fold in bread crumbs. Salt to taste and then refrigerate.

5. When the butter mixture has firmed up and the croissant dough has risen almost double in size, you can then remove them from the refrigerator (they should both be about the same consistency). Knead and roll out the dough into a square about twice the size of the butter, and place the butter on top.

6. Fold in each corner like you’re wrapping a present. Keeping everything well floured, turn it upside down and start rolling out into a long rectangle, about three times as long as it is wide. If the butter starts squeezing out, everything is too warm and return it to the fridge for a while. If the butter seems too hard and starts breaking through the dough, it’s too cold—let it warm up a bit. Fold in thirds, bringing each end in (like a letter). Again, keeping things well floured roll out again into a rectangle. This time fold into fourths—fold each end to the middle then close the whole thing like a book. Wrap tightly in plastic wrap and return to the fridge for an hour.

7. Unwrap and roll out again into a rectangle. Fold in thirds. Wrap and return in to the fridge for 2 more hours. Unwrap, and roll out into a large rectangle until dough is about 1/4 inch thick. Cut into strips with a sharp knife, place them on cookie sheets.

8. Preheat oven to 350 degrees. Remove filling from fridge and scoop in about ¼ – ½ cup of filling on one half of each strip. Take the side of strip that has no filling and fold over to the side that does. Crimp down on pastry with thumbs sealing off the edges. With both hands take each one and compact them into a pillow shape.

9. Sprinkle vegan Parmesan cheese on to of each pillow and let them rise one last time for 30 minutes.

10. Bake them for 30 minutes or until golden brown.

Credit: Foodista

Creamy Seafood Risotto

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December 7, 2021

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Creamy seafood risotto recipe dedicatedly simmered in lobster stock and heavy cream with clams, mussels, bay scallops, lobster tails, and spinach. It’s a perfect date-night-in dinner or for any special occasions.

Ingredients

2 lobster tails

Sea salt

1/2 cup heavy cream

1 tablespoon unsalted butter

1/4 cup olive oil

1 small onion, diced (about 1/2 cup)

2 garlic cloves, minced

1 1/3 cups Arborio rice

1/2 cup dry white wine

8 clams

8 mussels, scrubbed and debearded

4 ounces bay scallops

6 ounces spinach

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper

Preparation

1. In a medium saucepan, add enough water that can cover the lobster tails. Add 1-2 teaspoons sea salt and bring to a boil. Place the lobster tails into the boiling water. Cover and cook the lobster for 8 minutes (per pound). Transfer the lobster to set aside. Leave the lobster water in the saucepan, add heavy cream and set the saucepan on a back burner over low heat to keep warm.

2. In a large saucepan, over medium heat, melt butter and warm olive oil. Add onions and sautÃ© until tender, about 1-2 minutes. Add garlic and stir for 30 seconds.

3. Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.

4. Once the rice is lightly toasted, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.

5. Add 2 cups of the lobster water mixture and bring to a boil. Turn down the heat to let it simmer. Cook the risotto until the rice has absorbed most of the liquid, stirring often, about 8 minutes.

6. Place clams, mussels, scallops in the pan, cover, and continue cooking over medium heat until all seafood has cooked through, about 6 minutes.

7. Uncover, add 1 more cup of the liquid and spinach. Cook until the spinach is wilted and the rice is perfectly tender. Remove from heat. Stir in Parmesan cheese, taste and add more salt if desired.

8. Cut the lobster in half vertically. Dish the seafood risotto evenly into 4 portions. Place half of a lobster on top of each portion. Sprinkle with freshly ground black pepper. Enjoy!

Credit: Foodista

Creamy Risotto With Smoked Turkey Sausage

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December 7, 2021

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Creamy Risotto With Smoked Turkey Sausage

Calories: 326, fat: 8 grams, carbohydrates: 46 grams, fiber: 3 grams, protein: 16 grams.

Ingredients

6 cups of chicken stock

4 teaspoons olive oil, divided

1 medium onion, diced

2 cloves garlic

1 1/2 cups Arborio rice

1/2 cup white wine

1 cup evaporated skim milk

1/2 cup Pecorino Romano or Parmesan cheese

Ground black pepper to taste

14 ounces smoked turkey sausage, cut into ½- inch slices on the diagonal

6 tablespoons fresh flat-leaf parsley

1 cup frozen peas, thawed

Preparation

1. Heat stock to a simmer, remove from heat and cover.

2. Heat 2 teaspoons oil in a large skillet over medium to medium-high heat. Add onion and saute until translucent. Add garlic and continue to cook for 1 minute. Add rice, coat with oil and cook 3 to 4 minutes. Add wine and cook, stirring often, until absorbed by rice. Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.

3. While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat. Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.

4. Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.

5. Plate risotto, top with parsley and sausage.

Credit: Foodista

Creamy pork with apple chips

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December 7, 2021

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Creamy and light pork steaks with apple chips sauce.

Ingredients

4 pork steaks

1 egg, lightly beaten

1 ½ tsp water

Salt

1 tsp dry rosemary, crushed

A pinch of black pepper

A pinch of garlic granules

¼ cup homemade bread crumbs

½ tbs butter

1 tbs sunflower oil

½ cup apple chips

½ cup sour cream

½ – 1 cup vegetable bouillon or water

Preparation

1. In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic granules. Put the bread crumbs in another dish.

2. Dip pork steaks into egg mixture, coat with bread crumbs.

3. Brown steaks in butter and oil for 5 minutes on each side. Remove, place in a baking dish.

4. In the same skillet stir in apple chips, sour cream and bouillon, cook briefly.

5. Pour the sauce over pork, cover the and bake in oven at 170ËšC for 45 minutes.

6. Serve with cooked bulgur, rice or barley.

Credit: Foodista

Creamy Mushrooms Over Soba Noodles (Vegan)

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December 6, 2021

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Creamy Mushrooms Over Soba Noodles (Vegan)

I adapted this recipe from the VegCooking section of Peta.com because my parsley is gone to seed and I was drinking white wine and didn’t have the recommended pasta… you know how it goes.

This is all somewhat imprecise, but a testament to the flexibility in cooking, life, and the universe at large.I ladled the sauce over soba noodles… but use the pasta of your choice. Over toast would work. I sprinkled tabasco and nutritional yeast on top at the end, but it really didn’t need it. I do that with everything.There’s even a photo that becomes more delicious looking when you click on it!

Ingredients

2 tablespoons Earth Balance buttery spread

12 ounces of mushrooms (I used a combo of white &

cremini; but your choice)

1 large clove of garlic, minced

1 tablespoon all purpose flour

1 1/4 cups unsweetened soy milk

1 teaspoon minced fresh thyme (or 1 tbs fresh parsley)

Juice of 1/2 lemon (I cheated, used bottled, was fine)

1/4 cup white wine

Salt & Pepper to taste

12 ounces soba noodles

Preparation

1. Melt 1 tbs of the Earth Balance in a saute pan.

2. Add mushrooms & garlic stirring until the mushrooms are dark and reduced.

3. Set the mushrooms aside.

4. In the same pan, melt the second tbs of Earth Balance and stir in the flour.

5. Cook stirring for about a minute, making a roux to thicken your sauce.

6. Slowly add the soy milk, stirring until it is smooth and thickened.

7. Add the mushrooms, lemon juice, thyme, salt, & pepper

8. Add a 1/4 cup of white wine.

9. And cook until reduced and sauce has a pleasant consistency

10. Divide the cooked soba noodles into bowls

11. Ladle the sauce over soba noodles.

12. Garnish with sprigs of fresh thyme if you like.

13. Enjoy!

Credit: Foodista

Creamy Mushroom Pasta Recipe

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December 6, 2021

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What’s better than a bowl of pasta topped with a creamy, savory, mushroom-garlic sauce? Not much. This creamy mushroom pasta recipe will satisfy your strongest Italian food cravings while providing epic flavor and a boost of nutrition. Best of all, it’s ready in twenty minutes, making it a perfect weeknight dinner.

Ingredients

1 serving pasta (I used whole wheat linguine)

1 tablespoon unsalted butter

2 garlic cloves, minced

8 ounces white button mushroom, stems removed

2 tablespoons dry white wine

1/4 cup heavy cream

1/4 cup low-sodium chicken bone broth

Salt to taste

1/4 cup grated parmesan cheese

Freshly ground black pepper

Chopped fresh parsley for garnishing

Preparation

1. In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain.

2. Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.

3. Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.

4. Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.

5. Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.

6. Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.

7. Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.

8. Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!

Credit: Foodista

Creamy Mushroom Chicken Risotto

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December 6, 2021

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The flavor and nutritional value of this risotto has reached the next level with the addition of Mushroom Chicken Bone Broth, made with slowly simmered bones, portobella mushrooms, and the powerful medicinal herb, lion’s mane mushroom.

Ingredients

4 cups Kettle & Fire Mushroom Chicken Bone Broth

1 tablespoon olive oil

½ onion finely chopped

1 tablespoon grass-fed butter

2 sprigs thyme leaves removed

1 fresh bay leaf

½ pound crimini mushrooms

1 cup Arborio rice

½ teaspoon salt

½ teaspoon pepper

½ cup parmesan freshly grated

½ cup frozen peas thawed

1 tablespoon parsley roughly chopped

Preparation

1. In a medium pot over high heat, bring the bone broth to a boil. Once the bone broth is boiling, lower the heat to a simmer.

2. In a separate large pot, warm the olive oil over medium heat. Once the oil is shimmering, add the onion to the pot. Cook, stirring occasionally, for 5 minutes, or until the onions are translucent.

3. Add ½ tablespoon of the butter, thyme, bay leaf and mushrooms. Cook for 5 more minutes, or until mushrooms are soft. Transfer the ingredients from the pot to a bowl and set aside.

4. Using the same pot, melt the remaining butter over medium heat and add the arborio rice. Stir until the rice is fully coated in the butter. Then add salt and pepper.

5. Using a measuring cup, pour 1 cup of the heated mushroom chicken bone broth into the pot with the rice. Cook until the rice has absorbed the broth, and repeat with the remaining broth, 1 cup at a time, after the broth has been absorbed or the rice is al dente, about 25-30 minutes.

6. Add the mushroom mixture into the pot with the rice and broth, and stir in the parmesan and peas. Garnish with parsley.

Credit: Foodista

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Creole Shrimp and Grits

Ingredients

Preparation

Creamy Vegan Lentil Curry

Ingredients

Preparation

Creamy Tomato Basil Chicken Pasta Recipe [Paleo, Keto, Dairy-Free, Nut-Free]

Ingredients

Preparation

Creamy Spinach Pillows

Ingredients

Preparation

Creamy Seafood Risotto

Ingredients

Preparation

Creamy Risotto With Smoked Turkey Sausage

Ingredients

Preparation

Creamy pork with apple chips

Ingredients

Preparation

Creamy Mushrooms Over Soba Noodles (Vegan)

Ingredients

Preparation

Creamy Mushroom Pasta Recipe

Ingredients

Preparation

Creamy Mushroom Chicken Risotto

Ingredients

Preparation

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