Paleo English Muffins

So I am working for this amazing place in Long Branch, Hello Chef (check them out at www.hellochefnj.com ) All gluten free and Paleo catering, meal plans and chef table dinners. Working there, preparing the meal plans for our clients with the owner has taught me so much and changed the way I eat most of the time.  So I looked up some recipes for paleo english muffins and came up with one that incorporated everything I wanted.  Here it is!

Paleo English Muffins
2 servings

1 Tbsp ground Flax meal
4 Tbsp Almond meal or almond flour
1 Tbsp Coconut flour
2 Tbsp grass fed butter
2 large eggs
2 pinches of sea salt
1 tsp baking powder
drizzle of vanilla extract (optional)

1. Melt butter in a microwave safe ramekin or other container, this takes about 30 seconds.
2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. I used a microwave egg cooker, but you can use any microwave safe container that is about 4 inches in diameter, such as the ziploc containers.  Divide mixture in half and cook one at a time.
4. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, put a little oil or butter in a pan and heat over med/med high and toast on each side til golden brown, and use it any way you would a normal English.

Low Carb Pancakes

So turning 40 has been a wake up as far as how hard I have to work to maintain my body....have been experimenting with a lot of low carb and delicious recipes....and I will only post yummy ones here and this is one of them!  I was amazed by this recipe, the pancakes are a little thin, but very satisfying and very easy.  I make a batch of 9 so I have it a few days....reheats very nicely.  Easy to double and triple and probably freezes well.

Low Carb Delicious Pancakes

4 oz softened cream cheese
4 eggs
4 1/2 tsp coconut flour
4 1/2 tsp flax meal
1 tsp baking powder
1 tsp vanilla extract
dash salt

Put all ingredients in blender and blend up.  Pour into hot skillet over medium heat with a little canola or vegetable oil (Tbsp) in nonstick skillet ( I love my ceramic pans). Pour into pan and cook til bubbles form and then flip over and cook another minute til bottom is browned.  I kept them warm in a 200 degree oven.  This batch makes about 9 pancakes (silver dollar size)....I made a couple big ones so prob closer to 10-11 silver dollar size.  They keep well for 5 days so this batch can serve you for 3 days (3 pancakes is a serving).  I did top these with butter and some syrup, but not a lot of syrup lol
Enjoy and feel free to comment.https://www.facebook.com/kebryda/videos/10153870166268616/

my go live from facebook....Tomato Pie

Frose...Frozen Rose, taking NYC and now NJ by storm

Put these ingredients in your ice cream maker for a spin or pour into popsicle molds.  Refreshing AF

Screwmosa

Ok, so toss your judgements aside, because I like to day drink on Sundays.  I could not decide between a screwdriver and a mimosa....so I created the screwmosa.  Don't judge, just drink.

Screwmosa

1 shot good vodka (I use tito's)
1/2 C fresh squeezed OJ
1/4 C prosecco

Mix all ingredients and add some ice.  And prepare for a nap after brunch.  You're welcome.

Easy Slow Cooker Mac and Cheese

So this recipe was originally from Taste of Home.  I made a couple of changes...here is the original: http://www.tasteofhome.com/recipes/easy-slow-cooker-mac---cheese
Really I just changed the cheeses and the pasta type.  Use whatever cheeses you have, I use whatever I need to get rid of (I am usually drowning in cheese).  My preference is sharp cheddar, pepper jack and american (american should ALWAYS be in mac and cheese....makes it very smooth and creamy), but this time I also added gouda.  This is easy and quick for a crockpot recipe....there is some prep (about 15 min) and then only 2 hours on low.  This truly is an easy recipe and perfect comfort food!!!!!!
*****I highly recommend using crock pot liners for this one!!!!!***
Easy Slow Cooker Mac and Cheese

2 C uncooked macaroni noodles (I used white fiber mini shells....so closer to 3 C bc they are a little bigger)
1 (10 3/4 oz) can condensed cheddar cheese soup (campbells)
1 c 2% milk
1/2 c sour cream
1/4 c butter, cubed
1/2 tsp onion powder
1 tsp dry mustard
1/8 tsp salt
1 C shredded sharp cheddar
1 C shredded pepper jack
1 C yellow land o lakes American

Boil pasta til partially cooked (I did about 6 min).  Drain and combine in pot with butter.

Combine soup, sour cream,milk, onion powder, salt, dry mustard over med low in saucepan and whisk to combine.  Cook til combined and add cheeses.  Cook until melted.
Add pasta to slow cooker, pour cheese mixture over pasta, lid on and set to low for 2 hours.  PERFECTION!  So this last picture is my leftover chicken fajitas mixed in with the mac and cheese.

Oven Chicken Fajitas

Ok, so fajitas are not that hard to cook, but how to make them even easier, and cook while you take a bath?  Cook them in the oven! These were absolutely delicious and easy and the chicken very tender. I am going to let you in on a little secret.....when you cook chicken breast in the pan or oven, coat it in a little cornstarch and then toss in oil.  It will be the moistest chicken....yes I just made that a word lol.  This recipe can easily be doubled or tripled.  I did not include measurements for the seasonings bc I literally just sprinkled them over the chicken.  My rule of thumb for seasoning raw meat is season until it smells good :)  Trust yourself!  This is how you become a cook....you learn to go with your gut.

Oven Chicken Fajitas

1 lb chicken breast, cut into strips (sometimes you can find this at the grocery store to make life easier)
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 orange pepper, cut into strips
1 Jalepeno (optional), sliced thin
1 medium sweet onion, sliced thin
Olive oil (probably about a 1/2 cup total
2 tsp cornstarch

the following seasonings I just sprinkled each evenly over the chicken after coating it w cornstarch and a little olive oil:
garlic powder
adobo
sea salt
pepper
chili powder
mexican seasoning (McCormick)
Cayenne (optional, but recommeded)
cumin

Preheat oven to 400 degrees F.  I use non stick foil to line a 9 X 13 in baking dish....arrange the peppers and onions in dish and drizzle olive oil over until evenly covered....will probably be just over 1/4 cup.  Sorry I did not measure anything....this is your opportunity to flex your cooking muscles.  in a bowl coat chicken strips with cornstarch and toss.  Drizzle a couple TBSP olive oil over chicken and toss again.  sprinkle seasonings over chicken and toss one more time.  Arrange chicken over veggies in baking dish and bake at 400 for approx 25-30 min until peppers are wilted and chicken is no longer pink inside.  You can either heat up flour tortillas and have fixings such as grated cheese, sour cream, guacamole, salsa.....or you can serve over rice.  Enjoy!!!!!

Gregg's Turkey Bolognese

This is actually a lot more like a Ragu, not a ton of sauce, but really delicious and healthy.  My friend Gregg is responsible for this recipe, and it is blogworthy!!


Gregg's Turkey Bolognese

20 oz pkg of ground turkey 93% lean (I use Shady Brook Farms)
pinch of paprika
tiny pinch of cinnamon
salt and pepper to taste
2 Tbsp olive oil (divided)
3-4 cloves of garlic, crushed
1 c carrots, chopped finely
1 c sweet onion, chopped finely
Tbsp tomato paste
1 C milk

Brown turkey over medium heat in olive oil.  Season with salt and pepper, paprika and cinnamon.  Remove meat.  Saute garlic in olive oil 1 min.  Add carrots and onion and saute until veggies are tender and onion is translucent.

Add tomato paste, add meat to veggie mixture, add 1 c milk and cook down 1-2 min.  Serve over your favorite pasta

Honey Vanilla Ricotta Ice Cream

So it is clean out the fridge and freezer week here, and I bought ricotta cheese and heavy cream to use for a recipe I decided not to make.....so I needed to use them somehow.

Honey Vanilla Ricotta Ice Cream

2 C Heavy Cream
2 C 2% milk
2 C whole milk ricotta cheese
pinch of sea salt
1 tsp vanilla extract
seeds from one vanilla bean
2 oz cream cheese
1/2 cup honey (I used creamed honey from trader joe's)

Put all ingredients in a large bowl and use immersion blender to fully blend together.  Or put in food processor.  Taste to make sure the sweetness is to your liking.  I do not like sweet ice cream, so this was perfect for me.  Put mixture into ice cream maker and I churned for about a half hour.  Transfer to container and put in freezer.  I made a berry sauce to put over it.

Banana Peanut Butter Bread

Sooo....I have been making different variations on this banana bread for awhile.  This time I added Trader Joe's Crunchy Peanut Butter with Chia and Flax seeds.  So good!  This is not a sweet banana bread, and honestly that is usually fine with me, but I think next time I might add a little more sugar.  So play with it and see what you like, but if you like a sweeter bread I would add another 1/4 c sugar or honey.

Banana Peanut Butter Bread

2 C all purpose flour
3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt
4 large very ripe bananas, mashed well
4 Tbsp butter, melted and cooled
1 Tbsp vegetable oil
2 large eggs
1/4 c plain or vanilla greek yogurt
1 tsp vanilla extract
1/2 C peanut butter (I used trader joe's crunchy peanut butter with flax and chia seeds)

Preheat oven to 350 degrees F.  Grease a loaf pan. 

Whisk the dry ingredients (flour thru salt) together in small bowl.  In large bowl combine mashed bananas, butter, vegetable oil, eggs, yogurt, peanut butter and vanilla.  Stir to combine the wet ingredients.  Gently fold the banana mixture into the dry ingredient mixture.  Do not over mix.  Scrape the batter into greased pan and bake until golden brown and a toothpick comes clean 55-75 min. 

Let the bread cool in the pan.

Sour Cream Apple Crumb Pie

So....sour cream is my favorite condiment of all time, I can eat it right out of the container (don't judge).  So when I found an apple pie recipe that had sour cream in the filling I had to try it.  The original recipe I found on pinterest, but upon further research, found a few different versions, so I came up with what worked for me.  It is absolutely delicious! I may never make apple pie another way again. The sour cream mixture makes a custard, and also cuts the sweetness down a little on the pie.  If you have a big sweet tooth you may have to adjust the sugar amount, but it was just right for me.  I don't mess around with pastry and pie crust, so I used a frozen deep dish pie crust (honestly the A&P brand is one of the best ones I have tried and they are cheap....but if you must make your own, go ahead).  I thawed the crust out for about 15 min on the counter and then pricked it all over with a fork and pre baked for about 10-12 min, at 400 degrees until it is very slightly golden.  I think I actually did it for exactly 11 minutes.....this is to prevent sogginess.

Sour Cream Apple Crumb Pie

1 frozen, deep dish pie crust, thawed on counter and prebaked (see above directions)
2 Tbsp. all purpose flour
1/4 tsp salt
3/4 C sugar
1/4 tsp ground nutmeg (I used fresh)
few shakes of ground cinnamon
1 egg
1 cup sour cream
1 tsp vanilla extract
3 cups apples, peeled and thinly sliced (I used 4 apples, Golden Delicious)
2/3 C all purpose flour
2/3 C sugar
2 tsp ground cinnamon
6 Tbsp unsalted butter (do not soften), cut into cubes

Preheat oven to 400 degrees F, and prebake pie crust (see directions above ingredients list).  Meanwhile, stir together 2 Tbsp flour, salt, 3/4 C sugar, nutmeg and few shakes cinnamon in a  bowl.  In another bowl combine egg, sour cream and vanilla extract, stir well until fully combined.  Add egg mixture to dry mixture and fold in sliced apples, and spoon into pie crust.  Bake pie 15 min at 400 degrees F, lower temperature to 350 degrees F, and bake 30 min more (if crust is browning too much cover with foil lightly).  Remove pie from oven.  ***During this bake time combine 2/3 C flour, 2/3 C sugar, 2 tsp cinnamon, and 6 Tbsp butter with fork or hands until resembles crumbs. Place back in fridge**** Once you remove pie from oven, take crumb mixture out of fridge and sprinkle crumb mixture over pie.  Return to oven until browned on top and pie filling is bubbling.  I think I cooked it for about 15 minutes more.  Allow to cool before putting in fridge and chill fully.  I read in several reviews this is not a pie you want to serve warm.  If you are making this for a specific dinner/event, I would make it the day before.  Make sure to refrigerate the pie for storage.

basic quiche recipe

So quiche is one of the most versatile things....great thing to do with leftover veggies and cheese (and meats).  There is a basic formula, and then you make it yours.  Here is the formula....Happy quiching!
Any questions please post to comments, I will answer them...I usually make quiche every week.

Quiche Formula

4 eggs (shameless plug here for The Happy Egg Company....my fave brand)
1 cup of half and half
1/2 C cheese of your choice, grated (I use closer to a cup bc I really like cheese)
1 C veggies (whatever combo you choose).  I like to saute veggies usually before adding
1/2 C meat (optional....if using meat...usually breakfast sausage, bacon or ham is what I recommend....obviously cook it first and, if needed, chop it up)
1 deep dish pie crust (I don't get all fancy, just buy the frozen store brand...or make your own if you are Martha Stewart).

Preheat oven to 350 F.  I leave crust out for about 20 min to thaw...then prick with fork and pre bake for about 10 min.  Saute any veggies until softened (or steam if it is broccoli.  If using tomatoes, no need to cook first, if using frozen spinach squeeze all liquid out of it first).  Cook meat if using.  I usually layer meat and veggies in the crust...then 3/4 of the cheese, and egg and half and half whisked together.  Top with remaining 1/4 c of cheese.  Bake 50-60 min or until a knife inserted into the quiche comes out clean.
**PS if you have an A&P near you, I HIGHLY recommend their store brand of frozen deep dish pie crust.  Very good and very inexpensive.

Chili hold the tomatoes

Sometimes I like my chili with a tomato based sauce, and sometimes not....there is a tiny bit of marinara in this recipe for taste, but overall it is more of a beefy man chili....nice and spicy....although the spice mellowed a bit the second day.  I actually remembered to write everything out this time.  This makes a lot of chili...I am guestimating about 8-10 servings if you serve it over rice or pasta.  I like serving mine over elbow pasta.  I used beef, but you could easily sub ground turkey...I would not use the super lean turkey just because of the long cook time, the meat needs a little fat so it does not dry out.

Chili hold the tomatoes

3 Tbsp olive oil
3-4 cloves garlic, minced (3 was enough for me...only use 4 if you like it super garlicky)
1 sweet onion, chopped fine
1 yellow bell pepper, chopped fine
2 Jalepenos chopped (I used the seeds)
2.25 lbs 90% lean ground beef
2 (15oz) cans of pink beans (what I prefer, use what beans you like), rinsed and drained
1 pkg Goya sazon
3/4 tsp ground oregano
2 Tbsp chili powder
2 bay leaves
3/4 tsp ground cumin
1 1/2 tsp coriander
2-3 tsp cayenne...I used 2 and it was pretty spicy
salt to taste
hot sauce to taste
few dashes worcestershire sauce
4 c beef broth
1/2 a bottle of beer (drink the other half while you make the chili)
1/3 c marinara sauce
1 Tbsp butter
1 heaping Tbsp flour

Cook beef over med high in large stockpot with 1 Tbsp olive oil until cooked through.  In a saute pan saute onion, bell pepper, jalepenos, garlic in 2 Tbsp Olive oil over medium, until cooked through and onions are translucent....about 5-7 min.  add vegetables to beef.  Add remaining ingredients to stockpot except for butter and flour.  Bring to a boil, lower temperature and simmer for about 20 minutes uncovered.  During the last 5 minutes melt butter over medium in a small pan, add flour and whisk to combine, cook about 2 min until flour smell is gone.....you are making a roux....it is fancy.....add about a cup of liquid from chili and whisk constantly until mixture is thickened (whisking is important if you don't want flour lumps).  Add mixture back to chili and mix well.  At this point I like to transfer to a crockpot.....I HIGHLY recommend using a crockpot liner anytime you cook with the crockpot....Reynolds makes them and they are great!  Transfer to crockpot and set timer for 3 hours on low.  I used my immersion blender and pureed it a tiny bit to thicken.  Tada!  I garnished with cheddar jack and sour cream and chives....I like serving it over cooked elbow pasta, but you can do rice also.  This chili freezes very well.  Enjoy!!!

Whole Wheat Pasta with Sausage, Spinach, and Mushrooms

This is a super hearty and if you use chicken sausage, like I did, super healthy, and most importantly #superdelicious !!

Ingredients
2 Tbsp Olive Oil
3 fully cooked spicy italian chicken sausages (sliced)...most come pre cooked
8 oz package fresh sliced mushrooms
1/3 C chopped shallots
2-3 garlic cloves, minced
1/4 tsp crushed red pepper (optional)
1/2 of a 10 oz bag of baby spinach
3/4 C chicken broth
1/4 C dry vermouth or white wine
3 C dry whole wheat rotini pasta
2 C swiss cheese, shredded
splash of heavy cream

Cook pasta according to package directions.  Note:  Whole wheat pasta usually takes about 20 min, even though most packages say 10-12 minutes.  While pasta is cooking, saute shallots in olive oil over medium heat until translucent 2-3 minutes.  Add garlic and saute another 1-2 minutes.  Add mushrooms, sausage, red pepper.  Add wine and cook until liquid is almost absorbed.  Add spinach, and broth, and toss until spinach wilts.  Add cooked and drained pasta, splash of heavy cream, and cheese.  Stir until cheese melts and sauce thickens.

Buffalo Style Turkey Meatballs with Blue Cheese

I am re-publishing this post from a couple of years ago, because some people have asked me for it, and because I have improved it :)
OK, I am on a little bit of a meatball kick. I made these for superbowl sunday and they were a hit, not one left. I made my own low fat blue cheese dip to dip them in. These are actually pretty healthy, made with turkey and I use oatmeal and whole wheat breadcrumbs as binders (you wont even notice the oats). These meatballs are very moist (especially for turkey meatballs).

***I have since made this several other times and this is an edited version of the recipe***

Buffalo Style Meatballs

1/4 c low fat milk (sometimes I used closer to a 1/3 C)
1/2 C. whole wheat seasoned breadcrumbs
1/2 C. oatmeal (not instant), processed in food processor until reduced to crumbs
1 large egg, beaten lightly
16 oz ground turkey
2 cloves garlic, minced (more if you like it very garlicky)
1/2 C fresh parsley, choppped
1/2 C crumbled blue cheese
1 T. unsalted butter
bottle of your favorite wing sauce, minus 2 Tbsp that go in the meatball mixture
1/4 C crumbled blue cheese

Preheat oven to 400 degrees F.

Pour milk in a large, deep bowl. Add oats and breadcrumbs and let sit a few minutes until milk is absorbed. Add egg and stir well. Add ground turkey, garlic, salt, pepper, parsley, and 2 Tbsp wing sauce, and 1/2 C blue cheese and mix well until combined. Shape into small cocktail sized meatballs, place on baking sheet lined with parchment paper or non stick foil.  Bake 10-12 minutes, until cooked inside. At this step you can let them cool and refrigerate or freeze them.  They freeze very well.

If you are using them right away, melt butter over med and add remaining wing sauce until heated through. Toss meatballs with wing sauce/butter mixture. sprinkle 1/4 c crumbled blue cheese over top. Serve with toothpicks and low fat blue cheese dip (recipe follows).  I also often serve these over brown rice or quinoa for dinner.  If you are reheating them, melt the butter and mix with wing sauce, toss with meatballs and 1/4 C crumbled blue cheese in covered casserole dish and bake at 350 until sauce is bubbling and meatballs are hot....prob about 15-20 minutes.

Low Fat Blue Cheese Dip

16 oz low fat sour cream
1 clove garlic, minced
1 tsp. dijon mustard
salt and fresh ground black pepper to taste (I like lots of pepper)
2tsp-1 T apple cider vinegar (depending on the consistency you want)
8 oz crumbled blue cheese

mix all ingredients together. Serve with meatballs.

Roasted Tomato Sauce

I live in New Jersey, aka The Garden State, and we have some of the most delicious summer produce.  Despite all the jokes about my home state, we have the best tomatoes in the country.  So I frequent our local farmers' markets here, where the produce is so fresh and the price is right!  I got two beautiful pints of red grape tomatoes for $3, and combined them with a pint of yellow tomatoes I did purchase at the grocery store to make this delicious sauce.  Roasting the tomatoes gives a complexity you would not otherwise get.  This sauce freezes very well.

2 pints red grape tomatoes, washed and pat dry
1 pint yellow grape tomatoes, washed and pat dry
1/4 EVOO
salt and pepper to taste
1 tsp basil pesto (I had fresh made, but you can use store bought)
1/2 tsp sugar
few shakes red pepper flakes (optional)
2 cloves fresh garlic, crushed (or 2 tsp garlic paste)
6 large fresh basil leaves (or about 8 if they are smaller)
1/4 cup fat free half and half
1/4 cup parmesan cheese, grated

Preheat oven to 400 degrees.  Toss tomatoes, EVOO, pesto, salt and pepper, sugar, red pepper flakes and garlic.  Place in non stick foil lined 9x13 baking dish.  Roast in oven about 20 minutes or until tomatoes start to "burst," releasing juices.  Pour all contents of dish into medium sized pot, add fresh basil leaves and puree with immersion blender.  Adjust seasonings to taste, add fat free half and half and parm and cook over low until hot.  Serve over pasta.
**I highly recommend the purchase of an immersion blender if you do not have one, at $30 they are one of the most useful cooking instruments and not very costly.  If not, you can puree this sauce in blender or food processor, just stop processor and open lid a few times to let steam escape.

Lemon Garlic Chicken

ok, so here is another very requested recipe that is so so simple.  The chicken marinates for about 20 minutes and cooks for about another 22....on the grill it would be quicker probably, but I don't have one of those fancy things....I just have my trusty oven.  This is one of my go to recipes....and it is always the dish I make for a guy for the first time (works like a charm) shhhhhh.....
This recipe is designed for 2-3 chicken breasts so double accordingly.

Lemon Garlic Chicken

Marinade:
juice of 1-2 lemons...1/4 C juice (some yield more juice than others)
1-2 cloves garlic (make it as garlicky as you like...keep in mind not all the garlic will end up on the chicken)
1/2 C olive oil
salt, pepper and red pepper flakes to taste (the last part is optional)

2-3 pieces of thin cut skinless boneless chicken breasts (I use this recipe with two, but I think you can stretch it for 3)

Preheat oven to 400 degrees F.  Mix all ingredients for marinade and put in ziploc bag.  Add chicken and "massage" and seal and put in fridge for about 20 minutes.....don't leave in too long or it will start to cook bc of the citrus juice and it will NOT be good.  I use a glass plate with nonstick foil for two chicken breasts.  Place in oven for approx 22 min...if it is thicker cut cook longer until no longer pink inside.  This dish is also good cold in a salad for the next day...you will thank me, because this recipe is awesome.  Please feel free to comment!!!!

Mashed Cauliflower

I get so many requests for this recipe every time I post a picture, and it truly is very easy and very delicious.  I actually like it more than mashed potatoes (don't tell my Irish grandmother!).  Disclaimer: You do have to actually like cauliflower to like this recipe....it has the consistency of mashed potatoes, but I think the taste of cauliflower.

Mashed Cauliflower

20 oz bag frozen cauliflower florets
1 Tbsp butter (please don't use margarine, which is a chemical shitstorm)
1 clove garlic, crushed
1 Tbsp sour cream (can use low fat)
2 tsp. cream cheese (can use low fat)
salt and pepper to taste

Bring salted pot of water to boil and add cauliflower.  Boil for approximately 22-25 minutes (until pretty mushy...save the lectures about overcooking the veggies..it is necessary for this recipe).  Basically once a fork goes effortlessly into the cauliflower, it is done.  Drain and pat with paper towels to absorb most of the moisture.  Heat butter over medium and saute garlic for 1-2 minutes.  Add drained cauliflower and turn heat off.  add Sour cream, cream cheese and salt and pepper.  Use immersion blender to blend cauliflower into the consistency of mashed potatoes...you can alternately use a food processor, but you have to be careful about the heat and opening the food processor a few times to let steam out so it doesn't explode on you.  Trust me....invest in an immersion blender, they are $30, and they make life easy. Blend until proper consistency and voila!

The Best and Easiest Hummus Recipe

I love hummus and always wanted to make it myself, my friend Melissa gave me this easy and delicious recipe that her brother in law makes.  Thank you so much, I will probably never buy it again!!!  It is very easy and you can easily add different things to it to make it different.  I am going to try it with roasted garlic next time, you can also make it spicy by adding red pepper flakes, and mix in a little olive tapenade and you have olive hummus :)

Hummus

15 oz can of chickpeas (they come anywhere from 15oz to 16 oz, use either)
1/4 Cup of the liquid from the can of chickpeas
3 Tbsp fresh lemon juice
1 1/2 Tbsp tahini
3 cloves of garlic, crushed
1/2 tsp salt
1 Tbsp Olive oil
paprika for garnish

Combine all ingredients except liquid from can in food processor and blend.  Add liquid from chickpeas and blend 3 minutes until very smooth.  Serve with a sprinkling of paprika and a drizzle of olive oil.  Enjoy!

creamy spicy shrimp over whole grain penne

The original recipe for the shrimp is a Giada De Laurentiis original, I couldn't find it online for a link.  I usually serve this over brown rice, but there is usually so much yummy sauce that gets wasted so I served it with penne.  Another thing that I have made with this dish is whole wheat orzo with butter and feta and serve the shrimp over top with sauce.  For this recipe I used Barilla Plus for the extra protein and whole grain.  It is delicious pasta but keep in mind it takes a little longer to cook.

Creamy Spicy Shrimp over Whole Grain Penne

20 large shrimp, peeled and deveined (if frozen, defrost)
1 Tbsp olive oil
2-3 cloves garlic, minced
juice of one lemon (squeeze into measuring cup)
enough white wine to equal 1/2 C with lemon juice
1 Tbsp hot sauce (more if you like it really spicy)
1/4 C heavy cream
1/4 C grated parmesan cheese
1/2 package of whole wheat penne rigate (I used Barilla Plus)

Cook penne according to package directions (for the Barilla plus and most whole wheat pasta it takes almost 20 minutes).  Heat olive oil over medium heat, saute garlic 1-2 minutes (do not brown).

Squeeze lemon juice into measuring cup and add white wine to equal 1/2 C.  Add to pan and whisk in hot sauce.  Add shrimp and cook 2 minutes on each side or until pink throughout.  Once cooked, add heavy cream and parmesan cheese, stir.  Drain penne and add to sauce.  Serve immediately.