SHRIMP FETTUCCINE
May 19, 2012 
Marie Poulin 
A quick and easy meal. Elegant dish to share with friends and family. This dish has all the rich flavors you would expect. The sauce is like a creamy traditional Alfredo without the the flour or any other thickening agents.
Pat the shrimp dry with paper towels before cooking.
Ingredients
- 2 Tablespoons butter
- 1 cup chopped green onions
- 3 garlic cloves, minced
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups Half and Half
- 1/4 cup white wine
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 Tablespoons Old Bay Seasoning
- 3/4 cup fresh grated parmesan, divided
- 1/3 cup fresh minced parsley
- 1 pound cooked fettuccine
Instructions
- Melt butter in a large non-stick skillet over medium-high heat. Add onions and garlic and saute 1 minute. or until tender. Add shrimp and saute 2-3 minutes or until done. Reduce heat to medium-low.
- Add half and half, salt, pepper, old bay seasoning, white wine, lemon juice and cook until thoroughly heated, stirring constantly. Add 1/2 cup of cheese, stir and cook for 1 minute.
- Remove from heat. Combine pasta and shrimp mixture in a serving bowl, sprinkle 1/4 cheese and 1/3 cup parsley before serving.
TROPICAL COCONUT CAKE
Raw food is still new enough that I learn new lessons every day about the reactions of ingredient with each other and the techniques.
Gluten-free and hypoallergenic, coconut flour is a good source a protein with fantastic flavor and texture.
If you have a skeptical friend or family member who doesn’t believe that raw dessert is delicious, simply feed them this cake.
This recipe was inspired by Natalia Karoway, PURE PLEASURES.
Ingredients
- 2 cups peeled and chopped apples
- 1/2 cup agave
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/2 cup fresh squeezed orange juice
- 2 teaspoon lemon zest
- 2 teaspoon orange zest
- 1/8 teaspoon sea salt
- 2 1/2 cups coconut flour
- Icing
- 2 cups raw cashews, soaked for 2 hours, drained and rinsed
- 1/2 cup honey
- 1/4 cup agave
- 1/4 cup lemon juice
- 1/4 cup fresh orange juice
- 1/2 cup coconut oil
- 1/2 cup water
- 2 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Cake
- Place the chopped apples in the food processor and process until smooth. Add agave, honey, lemon juice, orange juice, lemon zest, orange zest, coconut oil and salt and process until combined.
- Add the coconut flour, 1 cup at a time and process until combined.
- Divide into 3 equal portion. Use a 8" round silicone cake pan and wax paper. Place 1/3 of the cake into the pan and press down to flatten. Cover the the pressed cake with wax paper, smooth over the cake. Top the sheet of wax paper with the remaining portions of cake and press to flatten. Set in the freezer for 2 hours to firm.
- Icing
- Place all ingredients in a high speed blender and blend until smooth. Place in the refrigerator for 3 hours to set
- Pop one cake layer out of its silicone pan, remove the wax paper and place on a plate. Use 1/3 cup of icing to evenly frost the top of the first layer. Repeat with the remaining layers. Cover the top and side of the cake evenly. Decorate with shredded coconut.
- Store in the refrigerator.
APRICOT COCONUT MUFFINS
While visiting a friend last week, I have discovered the great taste of coconut flour. She had made the most luscious lemon cake. I could not resist stopping at my health foods store to get some coconut flour.
Working with coconut flour is a bit tricky. Coconut flour is very absorbent, so the quantity of liquid is very important.
The coconut flour brings a tropical flavor to these muffins.
To make these muffins vegan, you can choose to substitute the Chia Egg Replacer recipe for the stated number of eggs used in the recipe.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup coconut flour, sifted
- 1/2 cup cane sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup dried raisins
- 1/4 cup dried apricots
- 2 large eggs, room temperature
- 1/4 cup Chia Seed Egg Replacer
- 1/2 cup honey
- 1/3 cup coconut oil
- 1 cup fresh squezed orange juice
- 2 teaspoons finely grated orange zest
Instructions
- Whisk together flours, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Add the raisins and apricots and toss to combine. Make a well in the center of the flour mixture.
- Preheat oven to 375F, position a rack in the center of the oven, and line 12 muffin cups with paper liners.
- In a another mixing bowl, whisk eggs, egg substitute and blend, whisk in the honey, coconut oil, orange juice and orange zest, and whisk until smooth, about 1 minute.
- Add the egg mixture to the center of the flour mixture and stir with a rubber spatula until just combined. Do not overmix.
- Divide the batter among the prepared muffin cups
- Bake until the muffins are nicely domed and lightly golden, about 15 minutes.
- Transfer the pan to a wire rack to cool.
- How to make Chia Egg Replacer
- 1 Tablespoon chia seeds
- 3 Tablespoons cold water
- In a small bowl, mix the chia seeds with the water. Soak for 10-15 minutes until gel-like.
- Replace 1 egg= make about 1/4 cup
GO NUTS COOKIES
All natural and low carbs, a cookie you can enjoy without feeling guilty. Made with almonds, sunflower seeds, sesame seeds, oats, honey, coconut milk, coconut oil, condensed milk and raisins.
Flourless, high protein and high fiber, they make a great snack.
Ingredients
- 1/2 cup raw almonds
- 1/2 cup raw sunflower seeds
- 1/4 cup sesame seeds
- 1 cup oats
- 4 Tablespoons raw honey
- 5 Tablespoons condensed milk
- 4 Tablespoons coconut butter
- 2 Tablespoons coconut milk
Instructions
- Preheat oven to 325F.
- Line a baking sheet with parchment paper or a cooking mat.
- Pulse the almonds in a food processor to chop into small pieces. Remove and transfer into a large mixing bowl. Pulse the sunflower seeds and chop into small pieces. Remove and transfer to the mixing bowl with the almonds. Add the other ingredients and mix with a wooden spoon until well incorporated.
- Using a small ice cream scoop, spoon rounds of the dough onto the prepared baking sheet.
- Bake for about 15 minutes.
BRAISED COUNTRY-STYLE RIBS WITH LENTILS AND TOMATOES
Even if the Country-Style Ribs look a little fatty, they are an excellent cut for braising. Their flavor is rich.
The Country-Style ribs paired very well with white beans, lentils, tomatoes and fresh herbs.
While the ribs are in the oven, put a batch of lentils on to cook.
In a small pot, add 2 cups water and 1/2 cup French Puy Lentils on to boil. Cover and simmer 25 minutes. Drain excess water and reserve lentils.
Add the lentils to the braising ribs, the last hour of cooking time.
Ingredients
- 2 1/2 pounds country-style pork ribs
- 1 tablespoon sea salt
- 2 teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced celery
- 1 cup sliced carrot
- 2 cloves garlic, minced
- 2 Tablespoons flour
- 3 cups chicken stock
- 1 (14 1/2-ounce) can diced tomatoes
- 1 Tablespoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 2 bay leaves
- 1/2 cup dried French Puy lentils
Instructions
- Preheat oven to 350F.
- Season the ribs with salt and pepper on both side.
- Set a large Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the ribs in batches and sear until golden brown on both side. Set the ribs aside.
- In the same Dutch oven, add onion, celery and carrot to the pan and cook for about 6-7 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Sprinkle the flour into the pan and stir with a wooden spoon to combine with the vegetables. Add the stock, tomatoes, thyme, cayenne pepper, oregano and bay leaves to the pan. Add the seared ribs to the pan.
- Place in the oven for about 2 hours. After 1 1/2 hours, add the lentils and continue braising for another 1/2 hour.
BUTTERNUT SQUASH AND GROUND TURKEY CHILI
Chili is so versatile. You can choose to use black bean, red bean or white bean. You can make a vegetarian version or use ground beef or ground turkey. The butternut squash chunks, in this chili, tend to soak up the wonderful flavors and concentrate the spices.
If you choose to use dried kidney beans, soak the bean the night before. Place the bean in a large pot and covered with water. When ready to cook, drain the soaking water and replace by fresh water so it covers the beans by a couple of inches. Bring the beans to a boil over medium-high heat. Reduce the heat and simmer. Kidney beans take a couple of hours to cook
Ingredients
- 1 Tablespoon canola oil
- 1 1/2 pound ground turkey
- 1/2 teaspoon salt
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1 Tablespoon tomato paste
- 1 garlic clove, minced
- 1 teaspoon diced jalapeno pepper
- 1/4 cup white wine
- 1 teaspoon ground ancho chile pepper
- 2 teaspoon oregano
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 1/2 cups cubed peeled butternut squash
Instructions
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray and add 1 teaspoon oil. Season ground turkey with salt and pepper and add to pan; saute 7-8 minutes. Remove from heat.
- Add 2 teaspoon oil to pan and add onion, green pepper, red pepper and saute 2-3 minutes. Add tomato paste, garlic and jalapeno; saute 1-2 minutes. Add wine; bring to boil, scraping pan. Cook 2 minutes. Return ground turkey to pan.
- Stir in ancho chili pepper, oregano, ground red pepper, ground cumin, ground coriander, diced tomatoes, kidney beans and bring to a boil. Cover, reduce heat and simmer for 1 hour.
- Add butternut squash and simmer 45 minutes or until squash is tender.
MOROCCAN-INSPIRED VEGETABLES
Eat light tonight. This a great vegetarian dish. Feel free to use other vegetables if you prefer.
Serve this dish over couscous, quinoa or brown rice.
Ingredients
- 2 Tablespoons olive oil
- 2 carrots, peeled and diced
- 1 medium onion, diced,
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and cut into dice
- 1/2 pound small zucchini, halved lengthwise, cut into 1/2-inch slices
- 1/2 pound yellow squash, halved lengthwise, cut into 1/2-inch slices
- 1 bunch scallions, thinly sliced
- 1 pound plum tomatoes, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- One 16-ounces can chickpeas, drained and rinsed
- 4 generous handfuls spinach leaves, stemmed and cleaned
- 1/4 cup minced cilantro
Instructions
- Heat the oil in a large saucepan. Add the carrots and cook about 3 minutes. Stir in the onion, garlic, red bell pepper, zucchini, yellow squash, scallions and cook for another 3 minutes.
- Add the tomatoes, salt, cinnamon, turmeric, ginger and black pepper.
- Add the broth and bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes.
- Add the chickpeas, spinach and cilantro and cook 10 minutes longer.
- Serve over couscous, quinoa or rice.
APPLE-STUFFED ACORN SQUASH
Winter squash comes in many varieties, colors, and sizes. I use butternut squash and acorn squash most frequently because they have a pleasing flavor. Winter squash are starchy vegetables and tend to range from slightly sweet to fairly sweet.
Choose a winter squash firm to the touch.
Be sure to wash all squashes thoroughly in hot water before prepping them.
It is sometime challenging and dangerous to cut into big squashes, especially the one with thick skin.
Put a kitchen towel on top of your cutting board to create a grippier surface and helps prevent the squash from slipping out from under your knife.
Ingredients
- 2 acorn squash, halved and seeded
- 3 cups cubed, peeled Granny Smith apples
- 1/2 cup chopped walnuts
- 1/4 cup natural cane sugar
- 3 Tablespoons dried cranberries
- 2 Tablespoons melted butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin spices
Instructions
- Preheat oven to 350F. Place the squash, cut side down, in a baking pan filled with 1/4-inch hot water. Bake 30 minutes.
- In a large bowl, toss together the apples, walnuts, dried cranberries, sugar, melted butter, cinnamon and pumpkin spices.
- Remove the pan from the oven, discard the water and place the squash, cut side up and fill each one with the apple mixture.
- Bake 20 minutes longer.
HOMEMADE YOGURT
The first time that I have made yogurt, I thought that it was too much work and the result was not so great. I have bought a yogurt maker, years ago while reading the book: “FRENCH WOMEN DON’T GET FAT”. In her book, Mireille Guiliano is a big fan of homemade yogurt. My fist batch of yogurt was too watery and I did not like the texture.
Few days ago, while cleaning my cabinets, I found my yogurt maker and decide to give it another chance. After reading about yogurt making, I found a recipe that I like in 101 cookbooks food blog.
WOW,
This time the flavor is divine and it was much easier than the first time. The texture is also incredible.
All you need is milk (organic), plain yogurt for your starter (organic) and some dry milk. I use Stonyfield Organic Yogurt (plain).
I prefer to add my sweetener after.
Ingredients
- 4 cups of fresh organic milk (2%)
- 1/3 cup of powdered milk
- 1/2 cup organic yogurt (starter)
Instructions
- In a saucepan, heat the milk until the temperature reaches 170 degrees, but not have boil. You can use a thermometer. Once you hit the right temperature, remove from heat, add the powdered milk and stir. Wait for the milk to cool to 108-112 degrees. Place into an ice bath.
- Mix a small amount of milk with you starter yogurt to make the blending easier. Mix the starter with the cool milk. Transfer the mixture into the individual cups of your yogurt maker.
- Leave the jars in your yogurt maker for about 4-7 hours.
SAUTEED SUMMER SQUASH SPIRALS WITH RED BELL PEPPER VINAIGRETTE
This side dish is one of my summer staple. The flavor of the squash sauteed in olive oil with garlic and shallot is absolutely perfect.
To cut the zucchini and the yellow squash, I use a spiralizer. It is a fun, quick and easy tool to make great food presentation.
If you don’t have a spiralizer, you can use a mandoline or a vegetable peeler and make ribbons.
Ingredients
- SUMMER SQUASH
- 2 medium zucchini
- 2 yellow squash
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- Salt and pepper
- Red Pepper Vinaigrette
- 1 large red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 teaspoon lemon juice
- 1/2 cup olive oil
- Dash of Tabasco
- 1 Tablespoon honey
- Salt and pepper to taste
Instructions
- Julienne the squash with a spiralizer, a mandoline or a vegetable peeler.
- In a saute pan, heat olive oil over medium heat. Add the garlic and shallot and cook 1 minute.
- Add the squash and cook another 2 minutes, stirring frequently until soft. Season with salt and pepper.
- VINAIGRETTE
- Place all the ingredients in a blender and blend until smooth.
- Drizzle some vinaigrette on the plate and top with sauteed squash.
