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Quick and Easy Kale Pesto Pasta

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Kale Pesto Pasta is a quick and easy weeknight meal that also has Parmesan cheese, tomatoes, olives, and shrimp (or any other protein of your choice).

Disclosure: This is a sponsored post written by me on behalf of Skinner® Pasta. Thank you, friends, for supporting all the brands that I work with and love.

It’s the early part of the school year… and we’ve got you covered! This Kale Pesto Pasta makes the most delicious and comforting meal for both kids and parents. And you know what? It can be prepared in 30 minutes. It is already in the list of family faves!

Our Kale Pesto Pasta is nutritious, yet prepared with simple ingredients: budget-friendly Skinner® Pasta, kale pesto, shaved Parmesan cheese, grape tomatoes, black olives, and any protein of your choice, such as shrimp.

All we have to do is to cook the Skinner pasta (in this case, linguine) according to the instructions on the package. Then, drain and mix with a homemade kale pesto. Right before serving, add shaved Parmesan cheese, grape tomatoes, Kalamata olives and, if desired, cooked shrimp or another protein of your choice.

Voila! — before you know it, a complete dish is ready for your lunch or dinner, helping make those busy early-school-year schedules manageable enough that you can enjoy more family moments together.

The homemade kale pesto can be prepared in the blink of an eye and requires no cooking. Thawed chopped kale, fresh basil, olive oil, salt, pepper, garlic, lemon juice, and Parmesan cheese are blended together in a blender or processed in a food processor until mixture is smooth. See? Easy peasy!

I am telling you, this pasta dish will put a smile on your face. It tastes amazing! Also, it is accessible, friendly and uncomplicated… just like the people of Texas, my home state.

Skinner pasta is the #1 pasta in Texas. In addition, it is enriched, easy to cook, and features a variety of pastas such as linguine, spaghetti, penne, fettuccine, elbows, and even a fun Texas shape. This makes Skinner perfect for both weeknight meals and dishes for special occasions.

For more information about Skinner products and other easy delicious recipe ideas like this Kale Pesto Pasta, please visit skinnerpasta.com .

Quick and easy meals are an effective tool often used for saving time at my household. And how about yours? I would love to hear how your family manages a busy school-year schedule!

In addition, what other dish(es) would you like to prepare with Skinner pasta? I am looking forward to hearing your ideas.

For now, enjoy your family and a great meal together!

 

This is a sponsored post written by me on behalf of Skinner® pasta.

 

 

Print Recipe
Quick Kale Pesto Pasta
Kale Pesto Pasta is a quick and easy weeknight meal that also features Parmesan cheese, tomatoes, olives, and shrimp (or any other protein of your choice).
Kale-pesto-pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 8-10 minutes
Servings
people
Kale-pesto-pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook the pasta according to package directions. Meanwhile, prepare the kale pesto. In a blender or food processor, combine the kale, basil, salt and pepper. With the motor running, drizzle in the olive oil. Then, turn it off to scrape down the sides of the blender or processor. Add the garlic, lemon juice, and Parmesan cheese and blend/process well until mixture is smooth. Set aside.
  2. Once pasta is cooked, drain and add the cooked shrimp or other protein of your choice. Toss with kale pesto and top with Parmesan cheese shavings, grape tomatoes and Kalamata olives. Garnish with lemon slices or wedges if desired. Serve while it is hot, and enjoy!
Continue Reading 17

One Pot Leftover Pasta & Tips on Weeknight Meals — Guest Post by Kitchen Byte

One Pot Leftover Pasta is a quick and easy weeknight vegetarian dish made with whole wheat pasta and vegetable leftovers. Also, pick up a few useful tips on how to prepare no-fuss weeknight meals.

Love the practicality of one pot dishes? How about when you can put your leftovers to use in one single and hearty dish? Well, I do, too! So a One Pot Leftover Pasta is what is on the menu for tonight, honey!  And a few useful tips on making hassle-free weeknight meals are an added bonus! Check them out!

Everything comes courtesy of Barbara Whitney from Kitchen Byte!  She is a passionate kitchen aficionado from Dover, focused on making the kitchen a better place. Raising two lively boys and spoiling one great husband with delightful food, she crafted her cooking skills through trial and error. Now Barbara tries to help moms around the world to cook better, more efficiently, and with joy.

Her blog features great kitchen improvement tips, tricks, and good bites!

Well, without further ado, here is Barbara, in her own words:

Don’t you hate it when it’s late in the evening, and kids start begging you for a meal, just when you prepared yourself for a nice refreshing bath? Or when you return from work hungry, but there’s nothing to eat and you have to cook? I know how you’re feeling.

These two scenarios can sometimes drive a woman mad.

We often don’t have enough time to cook, so we need to improvise. Sometimes that means ordering from the nearest fast food restaurant (been there, done that), but sometimes, a creative cook can make something out of nothing, and impress the family with an incredibly easy and quick meal which tastes amazing.

In order to have the second scenario happening more than the first, you should follow the next tips:

Utilize What You Have

Creating a fabulous dish doesn’t have to require some exotic spices or ingredients, or feature a particular technique. Sticking with timeless recipes with basic stuff that you have at the moment will make no room for error, especially if you’ve made this dish a thousand times.

Batch Processing

In order to shorten the preparation time, try to set the things in motion by multitasking. Even though this might sound like a bad idea, it works if you’re skilled. When you have the experience cooking for three hungry men like I do, you’ll have to prepare and cook in batches. Chop the ingredients for the salad while the eggs are cooking, check the pasta while you’re simmering the mushrooms, peel the potatoes while the bagels are in the toast.

Utilize One Pot Recipes

I don’t know who came to this idea first, but I am very thankful to that woman. (I’m presuming a woman did it, because cooking a lot of food to feed multiple hungry mouths seems like a women’s task more often than men’s to me. Do you agree?) Taking all the ingredients and simmering them into a single meal makes so much room and leaves you with free hands. A fantastic idea!

It’s all about the creativity and the versatility of the chef. That’s why I’m bringing you the fabulous meal I made yesterday. One day I got into the kitchen to prepare a meal for my husband and myself, as we were both hungry. The kitchen was half empty, and I was feeling lazy, so I got creative and made this one pot leftover pasta.

I am sure we all can relate — on a daily basis! Thank you, Barbara, for being part of our summer series, and also for sharing with us your weeknight tips and a yummy One Pot Leftover Pasta recipe.

I hope that you have enjoyed all the dishes brought by our guest bloggers as we bring our summer series to a close.  I am taking the reins again!!!  But please pay a visit to their blogs and say hello — you will enjoy the wonderful  stories and cooking arsenal that they have to offer…

We’ll see you next week with a recipe of our own!!!

Take care!

TO PIN TILL YOU DROP:

 

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One Pot Leftover Pasta
One Pot Leftover Pasta is a quick and easy weeknight vegetarian dish made with whole wheat pasta and vegetable leftovers. Get also a few useful tips on how to prepare no-fuss weeknight meals.
Instructions
  1. Put all the chopped veggies in the pan, followed by the pasta. Pour the olive oil over the mixture and season everything to taste. The spices aren’t mandatory; you can be creative with this. Put on the stove and set it to high, and pour the broth over the mixture. Note: It’s important to pour with enough broth, so the mixture is submerged.
  2. Bring the mixture to a boil, and then leave it to simmer on low heat for an additional 10 minutes. Use tongs to mix everything up and even out the mass.
  3. While the meal is simmering, cut the hazelnuts into small pieces for garnishing (notice the multitasking here). It will provide a nice, earthy flavor and a dose of crunch to the dish. Serve hot, and enjoy this One Pot Leftover Pasta
Continue Reading 7

Quick Shrimp Thai Noodles Stir-Fry

Shrimp Thai Noodles Stir-Fry is a gluten-free dish made with store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and teriyaki sauce.  A weeknight dinner favorite that can be ready in less than 30 minutes!

Shrimp Thai Noodles Stir-Fry is one of our favorite homemade Asian dishes that can be made in less than 30 minutes… the recipe is not authentically Thai but the noodles used in the recipe are. Hence the title of the recipe — which uses simple ingredients such as local store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and teriyaki sauce (or soy sauce as a substitute).   Yep, really simple yet quite delish!!!

This is a healthy recipe because of the cooking methods involved — boiling and stir-frying. In addition, it is gluten-free since noodles are made from rice.

Something to prepare and enjoy on busy weekdays. The result? A real hit among both adults and children.

If you are not a fan of shrimp, no problem! You can use use other sources of protein instead such as tofu, small chunks of chicken or beef. It is up to you — although the time to cook the protein of your choice may increase a bit compared to shrimp, which requires about 3-4 minutes.

Basically all one has to do is to boil water and let noodles soak in it for about 8-10 minutes, then drain. Heat a bit of oil in a wok and cook sliced mushroom, jalapeno, and onions, shredded carrots, and minced garlic for around a couple of minutes. Then add the shrimp and let cook for about 3-4 minutes or just until turning pink. Add a mixture of fresh lime juice, sugar, and teriyaki sauce (or soy sauce if preferred) and stir in the cooked, drained noodles.

See? Easy peasy!

Hubby and kids are big fans of these Shrimp Thai Noodles Stir-fry… and so am I. Recipe serves 5 to 6 but in my household it actually barely serves 4. That’s right, second helpings are unavoidable. 😉 Just like with several of our other weeknight meal recipes.

I hope you enjoy it as much as we do, and will include this one into your cooking repertoire. 🙂

Enjoy dinner… and life made easy!

To PIN till you drop: 

 

Print Recipe
Quick Shrimp Thai Noodles Stir-Fry
Shrimp Thai Noodles Stir-Fry is a less than 30-minute, gluten-free dish that takes store-bough stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and Teriyaki sauce. A weeknight dinner favorite!
Shrimp-Thai-noodles-stir-fry
Votes: 3
Rating: 5
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Prep Time 19 minutes
Cook Time 10 minutes
Servings
people
Prep Time 19 minutes
Cook Time 10 minutes
Servings
people
Shrimp-Thai-noodles-stir-fry
Votes: 3
Rating: 5
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Rate this recipe!
Instructions
  1. Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
  2. Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
  3. Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!
Recipe Notes

These are the noodles that I used in the recipe: Thai Kitchen stir-fry rice noodles ; but you can use any brand of your choice. Please follow instructions on the package in order to cook the noodles.

Continue Reading 8

10-Minute One Pan Seafood in Pesto Sauce (with video)

One Pan Seafood in Pesto Sauce is a stew made with fresh cod fillets and shrimp, cooked in store-bought pesto sauce. It takes about 10 minutes to cook and makes a comforting, gluten-free weeknight meal!

Easter will be celebrated just a few weeks from now. Of course, I had to share with you this easy and delish 10-Minute One Pan Seafood in Pesto Sauce to brighten your table. It is comforting yet healthy and hassle-free… a real must-try, as you can see!

Our Seafood in Pesto Sauce is made with simple ingredients such as garlic cooked in olive oil and fresh cod fillets and shrimp stewed in a store-bought pesto sauce. Canned artichokes, Kalamata olives, lemon slices, and parsley are added to the stew, making it a complete dish for those who choose to abstain from red meat during this period.

It also makes a great gluten-free weeknight meal for nearly the whole year round.

Pasta, creamy polenta, mashed potatoes, rice, quinoa, or steamed/roasted vegetables are just a few sides that can be served along with this Italian-style seafood stew.

And yes, the cooking process only takes about 10 minutes… plus, everything cooks in the same pan. What that means is less time spent in the kitchen and less clean-up after cooking. Amen!

That will leave us more time to prepare the other courses (such as a divine chocolate dessert),  do the egg-hunting, and take a breather too!

To find out how to prepare our One Pan Seafood in Pesto Sauce, we made this quick recipe video for you. Enjoy!

HAPPY EASTER!!! 

Print Recipe
10-Minute One Pan Seafood in Pesto Sauce
One Pan Seafood in Pesto Sauce is a stew made with fresh cod fillets and shrimp cooked in store-bought pesto sauce. It takes about 10 minutes to cook and makes a comforting weeknight meal!
One-pan-seafood-in-pesto-sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Entrée
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Entrée
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
One-pan-seafood-in-pesto-sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat olive oil over medium heat in a large no-stick skillet. Cook minced garlic for about 60 seconds, stirring occasionally. Do not let brown! Remove cooked garlic from the pan with a slotted spoon and reserve.
  2. Season the cod fillets and shrimp with salt and pepper. Reserve shrimp.
  3. Add cod fillets to the skillet and let cook still over medium heat for about 4 minutes. Pour lemon juice over cod fillets, add the seasoned shrimp, and pesto sauce; let cook for about 2-3 minutes.
  4. Add the artichoke and olives, and let cook for about 1 minute. Garnish with slices of lemon on top. Serve while still hot with a sprinkle of chopped parsley if desired. Enjoy!
Recipe Notes

Side dish suggestions: pasta, creamy polenta, rice, mashed potatoes, quinoa, steamed or roasted vegetables.

 

Hey, check out other delicious Lenten recipes!!!



Continue Reading 6

Easy Salsa Verde Chicken with Vegetables

A quick and easy Salsa Verde Chicken with Vegetables to dazzle all the senses for your next weeknight meal!

It’s chicken madness!!! America’s most popular meat is a real favorite at my household. This Salsa Verde Chicken with Vegetables, prepared with store-bought Mexican salsa verde (green sauce), is one of many chicken dishes that has become a hit due to its amazing flavor and easy preparation.  A must-make for your next weeknight meal — and a festive way to celebrate Fiesta in my home city of San Antonio, Texas!

This quick version uses seasoned, whole skinless chicken thighs browned in oil and mixed with a store-bought medium-spicy green sauce made from tomatillos and chili pepper. The dish is then topped with a vegetable salsa (canned corn, black beans, cilantro, black olives, and tomato) to give a colorful, party-time look. Green sauce or salsa verde is used to prepare traditional Mexican dishes such as enchiladas, tacos, and quesadillas.

It takes less than 30 minutes to prepare our Salsa Verde Chicken, which can be served with tortillas, or over rice or noodles.  Sour cream makes an excellent garnish to top the dish.

Our Salsa Verde Chicken is one of those dishes that makes both the cook and the diner happy– the first because of its hassle-free prep, and the second due to its appetizing look and delicious flavor.

salsa-verde-chicken

As you may know, I live in San Antonio, Texas. Every April the city holds a very important festival, Fiesta,  which has been celebrated since the late 19th century. The festival honors the memory of the battles of the Alamo and San Jacinto.

Fiesta is known for its parades with extravagantly decorated floats, music (mariachi, jazz, country among others), amazing street food, marching bands, colorful decorations, and cascarones (colorful eggshells filled with confetti), among other things. It is a 11-day citywide party to excite the eyes, spirit, and palate!

Whether you can get here to enjoy Fiesta or not, have a taste of it by trying our easy Salsa Verde Chicken. It will evoke the spirit of this traditional cultural event… without making you sweat in the kitchen! 😉

Print Recipe
Easy Salsa Verde Chicken with Vegetables
A quick and easy salsa verde chicken with vegetables to dazzle all the senses at your next weeknight meal!
salsa-verde-chicken
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Entrée
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Entrée
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
salsa-verde-chicken
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large no-stick pan or skillet, heat the oil over medium-high heat. Season the chicken thighs with salt, pepper, and garlic powder. Add seasoned chicken thighs to the pan and let brown about 5 minutes. Transfer chicken to a plate. Reduce heat to medium, add onions to the pan and sweat for about 3 minutes, stirring occasionally. Do not let brown!
  2. Return chicken to the pan, add lemon juice and wait about 30 seconds to add the salsa verde to the pan. Partially cover the pan, and let cook for about 15 minutes. Remove pan from the heat and add the tomatoes, olives, corn, beans, and cilantro. Sprinkle on the queso fresco and serve Salsa Verde Chicken with flour tortillas or over white rice. Enjoy! YIELD: 4-6

 

Continue Reading 9

Easy Shrimp Coconut Fried Rice and a $100 Giveaway

Disclosure: This is a compensated campaign in collaboration with Success® Rice and BlogHer. Thank you, friends, for supporting the brands that I work with and love! 
Running out of ideas for quick yet wholesome weeknight dinner meals?  No worries… we’ve got you covered!  This easy Shrimp Coconut Fried Rice with simple ingredients can be prepared within 30 minutes, making the perfect dish for those busy days. Yes, it is happiness in a pan!
Easy Shrimp Coconut Fried Rice by Denise Browning
Our shrimp coconut fried rice basically consists of shrimp, vegetables, mango, coconut oil, a soy sauce mixture, and Success® White Rice — which is the ORIGINAL no measure, no mess, boil-in-bag rice that cooks perfectly every time and is ready in 10 minutes. One of the advantages of this white rice is that after cooking it can sit in hot water for up to 30 minutes before serving, making it foolproof. Additionally, it contains complex carbohydrates and is gluten free, cholesterol free, sodium free, and non-GMO. 🙂Success White Rice

Success® Rice is available in 4 varieties: Success® Whole Grain Brown Rice, Success® White Rice, and globally inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine and Basmati Rice.  As you can see, there is a variety that everyone in your family will love! Each of them is convenient, and can be made on the stove or in the microwave without sacrificing great taste or quality.  It’s a great pantry staple that can be used to make a variety of meals – for breakfast, lunch or dinner… as well as to prepare this shrimp coconut fried rice.

Easy Shrimp Coconut Fried Rice by Denise Browning(8)

All of these varieties are conveniently packaged in pre-measured colander-style bags — and contain no additives or preservatives. They are available at grocery retailers nationwide and have an average retail price of $2.45 for 14 oz., making them accessible and affordable for our families.

But that’s not all!  You can count on hundreds of other delicious and easy recipe ideas — as well as special offers and more: just join the Riceipe Club® here.

Easy Shrimp Coconut Fried Rice by Denise Browning(7)

For more info, check out the official brand website.  You can also visit their FacebookTwitterPinterest, and Instagram.

Their sweepstakes has me grinning from ear to ear because one of you could be the lucky winner of a $100 Visa gift card.  All you have to do is comment on our post, letting me know:

What’s your favorite dish to cook with your preferred variety of rice?

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#Sweeps” and “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

 

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the [email protected] email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 7/19/16 – 9/30/16

Be sure to visit the brand page on BlogHer.com where you can read other bloggers’ posts!

For now, enjoy our colorful and yummy shrimp coconut fried rice.

OUR GIVEAWAY WINNER WAS MAMI2JCN. CONGRATULATIONS!!!

Easy Shrimp Coconut Fried Rice by Denise Browning(2)

Print Recipe
Shrimp Coconut Fried Rice
An Easy Shrimp Coconut Fried Rice made with shrimp, white rice, vegetables, coconut oil, and mango that can be prepared within 30 minutes. It makes the perfect weeknight dinner!
Easy-shrimp-coconut-fried-rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main
Prep Time 18 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Main
Prep Time 18 minutes
Cook Time 12 minutes
Servings
Ingredients
Easy-shrimp-coconut-fried-rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook the rice according to the instructions in the package, about 8-10 minutes.
  2. While rice is cooking, cook the other ingredients. Start by whisking together soy sauce, ginger powder, and black pepper in a small bowl; set aside.
  3. In a large skillet or wok, heat both the coconut oil and vegetable or peanut oil over medium heat. Add shrimp and cook, stirring occasionally, for about 3-4 minutes or just until turning pink; season with salt and pepper to taste and place on a plate or in a bowl using a slotted spoon.
  4. Add the onion and bell pepper to the skillet, and cook over medium-low to medium heat, stirring often, until vegetables have softened, about 3 minutes. Stir in the coconut flakes and then the cubes of mango and cook, stirring constantly, for about 2 minutes.
  5. Stir in the reserved soy sauce mixture and let heat for about 1 minute. Then add the rice and cook, stirring constantly, for about 2 minutes or until heated through. Stir in the cooked shrimp and adjust the salt and pepper to taste. Stir in the cilantro/parsley. Serve the shrimp coconut fried rice immediately.

Continue Reading 93

One Pot Shrimp in Coconut Sauce

What has the power to transport you back home when you are far, far away and missing it terribly? For me, it is food!  I confess the rich and diverse cuisine of my home country makes impossible to choose only one dish. When I think about home, several dishes spring right to mind. This creamy one pot shrimp in coconut sauce (camarão no leite de coco) had the power to transport my sweet Brazil onto my plate this time — and all the memories of those good old days. It is easy, summery, comforting — and SUPER delish… just like home!

One-pot-shrimp-in-coconut-sauce

This shrimp in coconut sauce (or camarão no leite de coco) is a trip to Ceará, a state in my Northeastern region where the recipe originally comes from. It is still a trip to Bahia, an Afro-Brazilian state in that same region since the dish is somewhat similar to its famous Bahian-style seafood stew known as Moqueca de Camarão.  What it makes the dish a bit different from moqueca is the absence of  palm oil and chunky vegetables. Note that cream cheese, basil, and red jalapenos were added to our Shrimp in Coconut Sauce — as they reflect our personal touch to the traditional recipe.

Ingredients-one-pot-shrimp-in-coconut-sauce

But the thing is, its aroma while cooking on the stove top still announces all of  its boldness of flavor and contrasting textures… something very Northeastern, very home-sweet-home.

One-pot-shrimp-in-coconut-sauce

Time is not a problem in this case. This shrimp in coconut sauce can be prepared in about 30 minutes… and using simple ingredients such as jumbo shrimp, vegetables, coconut milk, fresh herbs, and spices.  It can preferably be served over white rice — or noodles if you desire.

One-pot-shrimp-in-coconut-sauce

It is Latin food at its best!

Most importantly, it is a trip to the amazing flavors of tropical Brazil… home for me and an awarding and economical trip for you! 😉

One-pot-shrimp-in-coconut-sauce

As they say in Bahia, AXÉ!!! (a Yoruba language term meaning ‘power’ or ‘energy’)… and in Ceará, OXE! (Oh, wow!)

One-pot-shrimp-in-coconut-sauce

Adults BrentwoodHome Pillow

 

Print Recipe
Easy Shrimp in Coconut Sauce
A quick, creamy, and delicious One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy and fabulous!
One-pot-shrimp-in-coconut-sauce
Votes: 62
Rating: 3.92
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Rate this recipe!
Course Main
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
One-pot-shrimp-in-coconut-sauce
Votes: 62
Rating: 3.92
You:
Rate this recipe!
Instructions
  1. Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables..
  2. Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes. Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
  3. Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
  4. Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous. Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous. Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!

 

Continue Reading 23

Flatbread Ham and Cheese Brazilian Enchiladas

Disclosure: This is a compensated campaign in collaboration with Flatout Bread and Society Culinaria.  All opinions however are honest and 100% mine. 

Preparing dinner can sometimes be like putting a puzzle together.  Yes, it takes time… and patience.  But not when you can quickly prepare a healthy family meal like these Flatbread Ham and Cheese Brazilian Enchiladas.  It’s literally life made easy and totally delish!

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

How? All that is needed is to grab a bunch of ready-made ingredients such low-fat flatbread, deli smoked ham, cheeses, tomato sauce, and a vegetable salsa, and transform them into a complete dish that will have your family singing its praises… and asking you to make it again and again.

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

A dish that requires no special skills. That’s right! Layering ham and cheeses on a flatbread, rolling it up, pouring tomato sauce on top, baking, and then serving with a vegetable salsa on top… nothing could be easier. Using the flatbread instead is certainly much quicker than having to prepare an enchilada batter. Huh? Our enchiladas are inspired by a popular Brazilian main dish, panquecas (similar to a thick rolled crepe, filled with a variety of fillings, and topped with tomato sauce).

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

But making magic is easy with Flatout flatbread — which is a blank canvas, the perfect partner for helping people of all ages to make healthier choices and tasty dishes like our Flatbread Ham and Cheese Brazilian Enchiladas.  In fact, every Flatout flatbread variety is low in fat and a good source of fiber, making them perfect for wraps, pinwheels, super easy pizzas… and enchiladas too.

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

All the ingredients in our dish are available in local supermarkets. But you can use this store locator to check the availability of Flatout flatbreads in your area.

It has truly become one of my new fave ingredients on account of its versatility — I can prepare my panquecas in a blink of an eye. With the same flatbread, I can make individual pizzas for another dinner, wraps for my children’s school lunch, pinwheels to serve as small bites while we watch our favorite sport games, and even use it in a dessert…as a substitute for a jelly roll. Options, both sweet and savory, are as unlimited as our imaginations!

Well, for now enjoy our flatbread ham and cheese Brazilian enchiladas… but please, don’t forget to share with me your own creation using this versatile flatbread.  I am always looking for inspiration!

Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto

 

Print Recipe
Flatbread Ham and Cheese Brazilian Enchiladas
Easy and delicious Flatbread Ham and Cheese Brazilian Enchiladas... a complete, healthy meal to serve either for lunch or dinner.
Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto
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Course Main
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Course Main
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Flatbread-Ham-and-Cheese-Brazilian-Enchiladas, Panquecas-de-Pão-Sírio-com-Queijo-e-Presunto
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 375 degrees F. Grease a medium pyrex baking dish with nonstick cooking spray and reserve.
  2. Top each flatbread with 4 slices of provolone cheese, 4 slices of ham, and then 1/2 cup of shredded cheese. Roll up each flatbread.
  3. Rollin-up-flatbread-ham-and-cheese-Brazilian-enchiladas
  4. Distribute 1/2 cup of tomato sauce into the greased pirex. Only if desired, stir in a pinch of salt and ground black pepper into the tomato sauce before pouring into the pyrex baking dish. Line up flatbread rolls into the baking dish in one single layer.
  5. Pour the remaining 1-1/2 cups tomato sauce over the flatbread rolls, sprinkle with the remaining 2 cups of shredded cheese, and cover with a greased sheet of aluminum foil. Bake for about 25-30 minutes or until cheese has melted.
  6. Meanwhile, prepare the salsa by mixing together diced tomatoes, corn, onion, cilantro/parsley, and olive oil in a small bowl (only if you desire to serve enchiladas topped with the salsa). Right before serving baked enchiladas, top with the salsa or vegetable mixture and sprinkle with queso fresco or feta cheese. Serve Ham and Cheese Brazilian Enchiladas hot, and enjoy!

 

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Tuna Salad Sandwich (Sanduíche Natural de Atum)

I don’t know about you but I still feel overwhelmed by all the holiday food… and way exhausted after the whole cooking marathon that I have just been through. And yes, New Year’s resolutions are also on my plate! This tuna salad sandwich (or sanduíche natural de atum in Portuguese) will help us to put an end to the calorie spree and a stop to the cooking madness.  It’s healthy, colorful, delicious, and can be prepared in only 10 minutes.

Tuna Salad Sandwich (Sanduíche Natural de Atum)

Believe it or not, all it takes is canned tuna, light mayo or plain yogurt, ketchup, seasonings, carrots, raisins, and herbs — no cooking at all is needed. Although preferred, radishes are one of the optional ingredients here!

Easter egg radish by Denise Browning

Mix all the ingredients, spread it on your favorite bread, top with slices of watermelon radish, Easter egg radish, or any other type of your choice…

Watermelon radish

… and enjoy chilled. As with many Brazilian cold sandwiches, there can be variations in the type of meat and some of the vegetables that are used.

And don’t you worry!  Our tuna salad sandwich can be easily transported to work/school and served for either lunch or dinner. Down home, we even eat them at snack time or as a quick, wholesome meal on the beach.

Tuna Salad Sandwich (Sanduíche natual de atum)

Not only that… They can be served as an open-face sandwich at a get-together, or if cut smaller, they make a great tea-time sandwich or party appetizer.

They are so popular that juice shops and healthy food chains carry large selections of them.

Forget the chips and soda… these are best eaten by themselves or accompanied by fresh juice or fruits.  After all, resolutions are only any good when they are put into action. 😉

Exercise, sleep well, eat fresh and healthy, and stay focused!

Easter egg radish by Denise Browning

HAPPY NEW YEAR!

Print Recipe
Tuna Salad Sandwich (Sanduíche Natural de Atum)
This tuna salad sandwich is healthy, delicious, and can be prepared in only 10 minutes, involving no cooking. It has a great combination of flavors: salty (tuna/salt), sweet (raisins/ carrots), tangy (lemon), and spicy (radish).
sanduiche-natural-de-atum
Votes: 1
Rating: 5
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Rate this recipe!
Course Main
Cuisine Brazilian
Prep Time 10 minutes
Servings
Ingredients
Course Main
Cuisine Brazilian
Prep Time 10 minutes
Servings
Ingredients
sanduiche-natural-de-atum
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium bowl, mix well the drained tuna, the mayo or plain yogurt, ketchup, lemon juice, salt, pepper, carrots, raisins, and cilantro or parsley.
  2. If serving as an open-face sandwich, cover tuna mixture and refrigerate for at least 40 minutes. Distribute the tuna mixture on the top of 4 slices of bread. Place about 2 slices (or more) of watermelon radish per slice of bread. Sprinkle with extra chopped cilantro or parsley, and serve.
  3. sanduiche-natural-de-atum
  4. If serving as a regular sandwich, after preparing the tuna mixture, distribute the tuna mixture on the top of 4 slices of bread. Place about 2 slices (or more) of watermelon radish per slice of bread. Top each with another slice of bread forming 4 sandwiches. Wrap each tuna salad sandwich with plastic wrap and refrigerate for at least 40 minutes. Serve and enjoy! It is great with fresh fruits and a chilled lemonade or other cold beverage. YIELD: 4 (if using sourdough) or 2 (if using a whole wheat bread b/c bread slice is larger).
Recipe Notes

If desired, you can add ¼ cup finely chopped celery or cooked corn kernels to the tuna mixture.

 

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Brazilian Minestrone (Black Bean, Pasta, Bacon, and Vegetable Soup)

Fall has really arrived in Texas now, with temperatures getting lower and lower.  Along with the cool weather comes the need for some warm, comforting dishes, including this quick and hearty Black Bean, Pasta, Bacon, and Vegetable Soup — which I call Brazilian Minestrone. If you have ever tasted a classic minestrone, I know you will become a fan of our soup.

Brazilian-minestrone-soup

Minestrone means “a big soup”… or a thick soup of Italian origin made with beans, pasta or rice, and vegetables such as onions, celery, carrots, and tomatoes.

Ours contains basically the same ingredients, but with a few variations. White beans have been replaced by black beans, a popular ingredient in Brazilian cuisine… and I have also added bacon to the soup (just as one would find in a feijoada).

Brazilian Minestrone Soup -- Ingredients

Although this type of soup is known as ‘sopa de feijão com macarrão e verduras’ (black bean soup with pasta and vegetables), it is actually a variant of the Italian minestrone — well, at least this particular version of black bean soup.  I can only imagine that this must be due to the influence of Italian immigration in Southern Brazil.

I remember my mother used to make hers by pureeing either pinto bean or black bean leftovers in the blender and then cooking them with angel hair pasta — and oh how I used to love its comforting flavor.  But there is more than one version of black bean soup in Brazil. Most of them are made with pinto beans or black beans (pureed or not), a pasta of one’s choice, and other optional ingredients such as bacon, beef or sausage, and a variety of different vegetables.

Ours is definitely more similar to the Southern Brazilian version.

Well, enjoy a good bowl of our Brazilian minestrone soup accompanied by your favorite bread… and stay warm.

Brazilian-minestrone-soup

Print Recipe
Brazilian Minestrone (Black Bean, Pasta, Bacon, and Vegetable Soup)
Brazilian minestrone is a quick and hearty soup made from black beans, pasta, bacon, and vegetables (the Southern Brazilian version of our black bean soup, with Italian influence).
Brazilian-minestrone-soup
Votes: 3
Rating: 4
You:
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Course Main
Cuisine Brazilian
Prep Time 18 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Main
Cuisine Brazilian
Prep Time 18 minutes
Cook Time 12 minutes
Servings
Ingredients
Brazilian-minestrone-soup
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a medium to large non-stick saucepan, cook the chopped bacon over medium heat for about 5 minutes, stirring occasionally. Add the onions and sweat them for about 3 to 5 minutes in the bacon fat. Add the carrots and celery and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes. Add the beans, beef stock, tomatoes and their juice, salt and pepper to taste, pasta, and bay leaf.
  2. Bring to a boil over medium-high heat; then cover, reduce heat to medium low, and simmer for about 10 to 12 minutes (or until pasta is cooked). Remove bay leaf and adjust the salt and pepper if necessary. Serve hot, sprinkled with chopped cilantro/parsley (if desired) and accompanied by bread. Enjoy!
Recipe Notes

To make a vegetarian version of this Brazilian minestrone soup, omit bacon and add 2 to 3 Tablespoons of olive oil to the recipe in order to sauté vegetables. If desired, other vegetables can be added to this soup such as 1/3 cup of chopped potatoes, pumpkin, or butternut squash.

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