Wednesday, May 30, 2012

Pasta with Clams in a Marsala Wine Sauce

This is an easy throw together meal.  I didn't have lemons or white wine so I came up with my own version of linguine with clam sauce.  I don't think I will ever make it the other way again!


1 plum tomato diced

package of clams, drained

4 tablespoons olive oil

1/4 cup marsala wine

3 tablespoons tapenade

2 shallots

freshly grated Parmesan cheese

fresh basil for garnish

serves 2

8 ounce bag of organic fusilli pasta

Saute shallots, tomato and tapenade for 2 minutes with a little olive oil.   Add in clams and stir.  Turn up to medium high heat and add the Marsala and reduce.  Serve over pasta and garnish with Parmesan cheese and basil.

Tuesday, May 29, 2012

Lemon Roasted Chicken and Okra with Mashed Rutabaga

Oooo-wee, this was a tasty meal.  I marinated my chicken for a day and it was unbelievably tender.
 I used canned rutabaga that I doctored up to save prep time.  I started my meal on the stove-top browning my chicken on each side and then adding the okra and transferring to the oven.  I baked everything at 375 for 8 more minutes and then removed the chicken.  I continued to cook the okra for another 10 minutes pr until tender. 


Lemon Roasted Chicken with Okra

Boneless skinless chicken tenders


olive oil, fresh garlic paste, freshly chopped basil, lemon juice, lemon zest, and fresh lemon juice.

Marinate over night or for at least 2 hours.


1 lemon sliced and seeded

Mashed Rutabaga

2 cans rutabaga

2 tsp soymilk


fresh garlic

salt and peper

dried parsely for garnish

Seitan and Shirataki Chicken Philly Pasta

I recently visited a vegan cafe in town where I discovered seitan meat.  It is a textured wheat gluten that gives tofu a run for it's money.  Seitan has a texture that resembles meat and can also absorb a great deal of flavor.  I try to avoid eating carbs at night so I decided to make this with tofu shirataki noodles.  I've tried a few different kinds of these noodles and found that the spinach were my favorite.  The spinach noodles have a better taste in my opinion.  These noodles are only 25 calories and 5 carbs per serving.  This meal with prep and cook time took me 15 min's. 


1 Bell Pepper

2 bags spinach shirataki noodles

1 small vidalia onion

1 box seitan meat (chicken style)

1 package button mushrooms

shredded cheese (gluten free, dairy free is also good)

1 tbsp Worcestershire sauce

1 tsp soy sauce

1 tsp A-1 steak sauce

2 tbsp olive oil mayo or veganaise

Magic poultry chicken seasoning (it's gluten free)

I first open up my seitan which is packed just like tofu in water.  Drain and pat dry.  Cut up the meat and add the last  3 ingredients and coat meat.

In a large sauce pan, heat  a tsp of olive oil over med-high heat.  Add mushrooms, onions and green peppers and saute for for 2 mins.  Add in the seitan and continue to saute for another 2 min's.  Drain, wash and pat noodles dry.  Add pasta in along with the mayo and cook on med-high for another 4 min's.  I keep the temperature at med-high just like you would for stir fry.  Mushrooms can water food done and this helps absorb the liquids.  Plate and sprinkle your favorite cheese over the top.  Yum-O.

Wednesday, May 23, 2012

Tenderloin and Prosciutto Wrapped Asparagus

This has to be one of my favorite recipes.  It was easy to assemble with a total prep and cook time of about 15 Min's

6- thin slices of prosciutto (cut lengthwise in half)

1- 4oz. fillet Mignon (pounded thin)

1-bag of asparagus spears trimmed (about 30)


marinade for tenderloin:

3/4 cup of olive oil
2 tbsp Marsala wine
salt and pepper
2 tbsp red wine vinegar
1 tsp fresh garlic( I used fresh garlic paste)
fresh basil (optional)

Before you marinate, slice and pound the meat into thin pieces.  Marinate meat for at least an hour or more.

I bought fresh trimmed steam-able bagged asparagus and microwaved it for 1 minute.  Cut open bag immediately to let the asparagus cool. To assemble:  bunch 2 to 3 spears and first wrap with prosciutto tightly followed by your thinly sliced tenderloin.  Secure the contents with a toothpick. 

Grill over medium heat for 3 minutes on each side.