Spicy Tequila Shrimp Pasta
There's not a ton of nice restaurants where my parents reside. One of the nicer ones left is this fish house that we love to dine at. In fact the last restaurant we went to before the pandemic happened was this exact restaurant. I used to crave this pasta so much during the pandemic, that I taught myself how to remake it as best as I could remember. Here's my version. Ingredients: - Shrimp - Fettuccine (see extras for homemade recipe) - 2 Cloves Garlic - ½ small scallion - Red Chili Flakes - French Butter - Avocado Oil - 1/3 cup Almond Milk - ¼ cup Noodle water - Organic Tomato Paste- Low Sodium - 2 Tbsp Tequila - 1 Lime |
Steps:
In sauce pot, bring water to a boil with a dash of salt. Cook noodles till al dente, drain water and save some of the water.
In large pan pour in avocado oil, minced garlic, onions, chili flakes and sauté till browned on medium heat. Then add in 1/3 cup almond milk, tomato paste, stir and set on low.
In another pan, add in french butter, shrimp and garlic salt, stir till cooked, the remove from heat.
Stir in noodles/ zoodles in to large pan with sauce, then add in cooked shrimp, ¼ cup noodle water and top with 1 fresh squeezed organic lime. Serve and enjoy.
Seared Ahi Tuna
Ingredients:
Crab Cake Jalepeno Poppers
Ingredients:
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Cajun Pineapple Bowls
Ingredients:
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Salmon Bowl
Steps:
First cook your rice, I love to use my rice cooker. It makes cooking rice so fast and easy. I throw in 1 cup of Brown Organic Rice, with vegan butter, white pepper, and onion powder to season. Then you place in 2 cups water, place lid on a push down button. If you do not have to follow the steps using a sauce pot, but you will need to keep eye on it stirring occasionally. Takes about 30-40 minutes in sauce pot, but about 20 in rice cooker.
Preheat oven to 375 degrees.
Start by washing your veggies, I like to rinse with veggie wash as well. Then strain, peel and or cut all, as well as the ginger and garlic clove.
In a sauce pot you are going to want to mix up your sauce, I like to use a mini whisk. Start with water, then add in the amino acids. I like using this instead of soy sauce because if you’ve ever noticed the sodium content, you will thank me after comparing the both. Also, Bragg’s is very salty tasting, so you use less of it. Then add in your ginger, garlic, and slowly fold in the arrowroot powder while whisking. Allow enough to thicken the mixture. When done remove from heat, strain chunks and in that cup add and whisk in honey. Then set to side.
On a glass bakeware I will butter the bottom to prevent from sticking, then add in my veggies and ½ of the sauce. Let cook for about 10 minutes before adding the salmon. Salmon cooks faster.
After 10 minutes, you can separate the salmon by placing it in another bake dish, butter the bottom, season with onion powder, white pepper, garlic and the sauce. Let bake for 10-12 minutes, or longer if you have a bigger piece, but keep an eye because fish cooks so fast and you don’t want to dry it out.
When both are done, remove from heat, serve your rice in a bowl, add your veggies, salmon and top with seasame seeds.
Tuna Casserole
This is one of the "poor man's" meal that I like to cook every now and then. My mother used to make it often for us growing up because it was easy, quick and what she would call a poor man's meal, inexpensive. My poor mom had a big family with large appetites. There were never any leftovers in our house. When I'm in a hurry and my fridge is bone dry with food, this is my go to meal. I always keep a can of tuna and noodles on hand. |
Ingredients:
- 1 can Safe Catch Wild Albacore Tuna (Low Sodium)
- Organic Gluten Free Elbows
- Organic Peas
- Mushroom
- Vegan butter
- Truffle salt
- Vegan cream cheese / Heavy Whipping Cream
- 2 slices Vegan Cheese/ parmesan cheese
- ½ cup almond milk / skip for non-dairy way
Steps:
In a sauce pot, boil water with sea salt, once comes to a boil, add in noodles, lower heat to medium and stir with wooden chop sticks/ spoon. Never add oil because you prevent the noodles from absorbing the flavor, the wooden tools help keep them separated.
In a frypan, sauté chopped up mushroom in butter and truffle salt. Remove from heat and set to side when done.
I like to keep my noodles on the al dente end because you’re still going to cook in cream sauce and don’t want soggy noodles. Rinse noodles in cold water.
Then place back in sauce pot and add: french butter, vegan cheese, parmesan reggiano, milk or choice and let melt, onion powder and garlic salt. Then add in tuna, peas, sautéed mushroom and mix. When cheese is melted, remove from heat, let chill and serve.
Ingredients:
- 1 can Safe Catch Wild Albacore Tuna (Low Sodium)
- Organic Gluten Free Elbows
- Organic Peas
- Mushroom
- Vegan butter
- Truffle salt
- Vegan cream cheese / Heavy Whipping Cream
- 2 slices Vegan Cheese/ parmesan cheese
- ½ cup almond milk / skip for non-dairy way
Steps:
In a sauce pot, boil water with sea salt, once comes to a boil, add in noodles, lower heat to medium and stir with wooden chop sticks/ spoon. Never add oil because you prevent the noodles from absorbing the flavor, the wooden tools help keep them separated.
In a frypan, sauté chopped up mushroom in butter and truffle salt. Remove from heat and set to side when done.
I like to keep my noodles on the al dente end because you’re still going to cook in cream sauce and don’t want soggy noodles. Rinse noodles in cold water.
Then place back in sauce pot and add: french butter, vegan cheese, parmesan reggiano, milk or choice and let melt, onion powder and garlic salt. Then add in tuna, peas, sautéed mushroom and mix. When cheese is melted, remove from heat, let chill and serve.
( GF ) = Gluten Free
( V ) = VEGAN
( VE ) = Vegetarian
( V ) = VEGAN
( VE ) = Vegetarian