Pappardelle and Tagliatelle with Shrimp, Bell Peppers, Asparagus and Basil

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Normally, I would make this dish with fettuccine, but looking in the pantry, there was none to be had. However, using up all the odds and ends of pappardelle and tagliatelle to make a full serving for four, there was enough of these two types of pasta to make this dish. Also note that red and yellow bell peppers aren’t just a colorful addition to a meal. They have a milder taste than their green counterparts, making them instantly more appealing to kids—and adults alike. A little asparagus and basil added just enough touch of green to the pasta. Serve this pasta dish the next time you’re in the mood for seafood.

Serves 4

Ingredients:
½  pound  fettuccine (or whatever pasta you have on hand)
¼ cup extra virgin olive oil
2 small red bell peppers, cut into ¼ inch strips
2 small yellow bell peppers, cut into ¼ inch strips
1 bunch of think stalk asparagus, cut in 1 inch pieces on the diagonal
1 small onion, finely diced
2 cloves garlic, minced
1 ¼ pound medium shrimp, shelled, deveined, butterflied
¼ teaspoon dried crushed red pepper flakes
½ cup chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Bring water to a boil in a large pot and add a pinch of salt. Add pasta and stir with tongs to prevent the pasta from sticking.Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right Pasta cooked properly should be al dente (to the tooth)—just a little chewy.

Drain cooked pasta well in a colander. Set aside.

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers and asparagus. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the vegetables.

Add the onion, garlic and shrimp to the saute pan. Cook and stir for 3 – 4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done).

Add the red pepper flakes.Add the pasta to the saute pan with the peppers and shrimp.Cook and stir for 1 minute to heat through and incorporate the flavors. Add the basil and serve hot immediately.

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Cheesy Cauliflower Dippers

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Photo Credit: Super Health Kids, 2014.

Cauliflower is kind of a rockstar when it comes to eating well. Not only is it a delicious side veggie to include with dinners or a great veggie to serve raw on a veggie platter; it can also turn many of your favorite guilty pleasure foods into healthier, but still tasty, options. This idea from Super Healthy Kids is another great way for cauliflower to shine as a snack or meal. Check it out.

Ingredients:

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic salt

Directions:

Preheat oven to 425 ° F.

Rinse a head of cauliflower thoroughly. Then, roughly chop. Put chopped cauliflower into the food processor until it has broken down into very fine bits.

Heat an inch of water in a pot until it boils. Put the cauliflower mixture into the water and steam for 4-5 minutes. Cover with a lid while it cooks, but be sure to keep an eye on it so the water doesn’t boil over.

Once steamed, put cauliflower through a fine mesh strainer to drain the water. Use a spoon to squeeze as much water out as you can. Then, use a clean dry towel to squeeze out the rest of the extra water. Be careful though – water will be hot!

Combine cauliflower with the rest of your ingredients (using half the mozzarella and none of the Parmesan). Mix until well combined.

Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.

Spoon cauliflower mixture onto parchment paper and form a kind of “loaf” with your hands – recipe should form a rectangle that’s about 8 1/2″ x 11″.

Bake for 30 minutes, or until golden brown and set. Remove from oven and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake for another 10 or so minutes, until cheese is bubbly.

Remove from oven, slice and serve with your favorite dipping sauce.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Hasselback Apple Pies

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My version of single servings of  Hasselback Apple Pies are basically, crustless  apple pies and they are the most brilliant way to cut back on carbs while still being a delicious dessert.Make a batch of the salted caramel sauce ahead of time and keep it warm in the  saucepan  over low heat, while the apples bake…. and then to serve, spoon it over the vanilla ice cream and  the apples…..Perfection.

Serves 6

Ingredients:
For the Salted Caramel Sauce:
1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste

For the Apples:
6 large baking apples, halved vertically and cored
12 tablespoons unsalted butter, melted
1/3 cup sugar, plus more for sprinkling
2 tablespoons ground cinnamon
1/8 teaspoon ground cardamon
A pinch ground nutmeg
A pinch ground cayenne pepper (optional)
2/3 cup old-fashioned rolled oats
Vanilla ice cream, for serving
Warm salted caramel sauce, for drizzling

Directions:
For the Salted Caramel Sauce:
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Set aside and keep warm over a very low heat until ready to serve.

For the Apples:
Preheat oven to 350° F.

Line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.

Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven.

In a small bowl, combine remaining melted butter, sugar, cinnamon, cardamon, nutmeg, cayenne pepper (,if using,) and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

To serve, top each with a scoop of ice cream, then drizzle with caramel and …….Enjoy!