Tag Archives: Crushed Red Pepper Flakes

Avocado and Tomato Salad

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Photo Credit: GimmeDeliciousFood.com, 2017

Buy Local and Eat Fresh, with this yummy  Avocado and Tomato Salad. Avocados, tomatoes, red onion and cilantro lightly dressed with fresh lime juice and a drizzle of olive oil makes this quick an easy salad  the perfectly healthy lunch or a side dish to accompany a roasted chicken or a grilled steak.

Life is beautiful and life is simple when you eat fresh….Enjoy!

Serves 4

Ingredients:
2 cups chopped tomatoes, about ½ inch dice
3 fresh avocados, large dice
¼ cup minced cilantro
Juice of 1 lime
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes, or to taste
Salt, to taste
Freshly ground black pepper, to taste

 

Directions:
In a large salad bowl, place the tomatoes, avocado, and cilantro.

Drizzle with olive oil, lime juice, and add the crushed red pepper flakes,salt and pepper to taste. Gently toss.

Serve immediately or cover with plastic wrap in fridge for up to 2 hours.

 

Cook’s Notes:
You can substitute the chopped tomatoes, with 2 large diced Heirloom or 5 medium Roma tomatoes. If you prefer a for meatier, tastier tomato, then the Roma tomatoes are for you! Cherry or grape tomatoes work in a pinch as well. Just slice them lengthwise to save time on dicing them.

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Roasted Brussels Sprouts & Cauliflower Soup

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Roasted seasonal vegetables add depth to this simple winter soup.

Serves 4

Ingredients:

1 pound fresh Brussels sprouts
1 small head of cauliflower, cut into  florets
3 Tablespoons olive oil
Salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
1/2 cup diced  white onion
2 cups vegetable broth
1 cup  milk
Crushed red pepper flakes, for garnish

Directions:

Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan. Light season with salt and pepper and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.

Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 minutes.

Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 minutes.

Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables.

Pour the soup into serving bowls and garnish with a few sprinkles of crushed red pepper. Serve immediately.

All photographs and content 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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Zuppa Toscana

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I love the Olive Garden’s Zuppa Toscana.

I loved it so much I decided only recently to make it home. This creamy concoction has Italian sausage, hearty potatoes and just a hint of heat with the crushed red pepper flakes. The ingredients are a perfect combination if there ever was one, not to mention the velvety-rich broth that warms us from the inside out. The ingredients list is budget-friendly and, while it tastes indulgent, there is also a hefty amount of leafy greens, making this soup one of the healthiest dishes out there.

 

 

Serves 4 to 6

Ingredients:
1 pound sweet Italian sausage
1 1/4 teaspoons crushed red pepper flakes
3 Yukon Gold potatoes, sliced into wedges then halved
2 cloves garlic, minced
1 large white onion, finely chopped
5 cups chicken broth
2 cups kale or Swiss chard or baby spinach, rinsed, tough stems removed, roughly chopped
1 cup heavy cream
Kosher salt, to taste
Ground black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Directions:
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Remove an drain on paper towels and set aside.

Leaving a few tablespoons of drippings with the sausage in the bottom of the Dutch oven, stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven over the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving. Ladle into bowls and garnish with grated Parmesan cheese.

TODAY.com Parenting Team FC Contributor

Montreal Shrimp

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This spicy garlic shrimp recipe is absolutely AMAZING. And what is even  better is that this dish takes less than 5 minutes to make. Yes , less than 5 MINUTES. Just toss the garlic and shrimp in a hot skillet, add the steak seasoning, and lemon juice and zest, toss it all into a large serving bowl and go to town. Make it once and I can assure you that it will become one of your go-to recipes when you are in a pinch.

It’s great as an appetizer and it makes a fantastic main dish, too – add a salad and some bread and you’re done.Leftovers are best eaten straight out of the fridge, preferably late at night. Even better,  take the leftovers and slap some mayo on a French roll and you have an instant fancy Po ‘boy!

It really is that easy!

 Serves 4

Ingredients:
2 Tablespoons extra virgin olive oil
4 cloves garlic, finely minced
Crushed red pepper flakes, to taste
24 jumbo shrimp, peeled and deveined, tails left intact
2 teaspoons McCormick’s Montreal Steak Seasoning
1 lemon, zested and juiced
1/4 cup  fresh parsley leaves, chopped (or cilantro)

Directions:
Heat a large skillet over medium high heat.

Add extra-virgin olive oil, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink.

Toss with lemon zest and juice. Sprinkle chopped parsley over the top. Transfer onto a serving platter or into a large bowl and enjoy!.

Cook’s Notes:
Seafood Tip: Unless you live somewhere that you can get freshly-caught fish that’s never been frozen, buy your shrimp in the frozen section of your store. Most seafood at the seafood counter has already been frozen and there’s no way to tell how long it’s been sitting in the case after being thawed. If you thaw your own you can control how long until it’s cooked. Thaw shrimp in a colander while running cold water over it continuously until it’s completely thawed.

TODAY.com Parenting Team FC Contributor

Fugazetta

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In 1893 Don Augustin Banchero arrived in Buenos Aires, Argentina from Genoa, Italy and opened one of the country’s first pizzerias. The Banchero family, who now have four branches, claim to have invented the fugazza con queso, and this cheese and onion pizza, has since practically become part of the Argentinian staple diet. Fugazzetta is a variation of the popular Argentinian treat, and is very similar to Italian-style.

What makes it different?  Well, fugazzetta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions and slices of green olives. Fugazzetta de verdura has all of this plus a layer of sautéed spinach and vegetables. Fugazetta is more than a  century-old Argentine pizza and it has actually been listed as a food of ‘patrimonial value’ by the Argentine Parliament.

The fugazetta reminds me of the pissaladière , a  savory caramelized onion tart with black olives, that originated from Nice in Southern France, taking  its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor. May I will make that one day and post the results.

Traditionally topped with a copious amount of provolone cheese, finely shredded raw onions, green olives, and dusted with a bit of oregano and red pepper flakes, fugazetta  is a wondrous creation, that is completely vegetarian.

Serves 8 to 10

Ingredients:
*For the Pizza dough:
1 teaspoons Rapid-Rising Dry Yeast
1/2 cup warm water
1 Tablespoons sugar
1 3/4 to  2 cups flour
1/2 Tablespoon coarse salt
2 Tablespoons olive oil
Extra olive oil, for Brushing the crust
*(Or a good-quality store-bought crust.)

For the Toppings:
2 Tablespoons olive oil
4 Vidalia onions, halved, thinly sliced
4 cups shredded Provolone Cheese (or Mozzarella)
3/4 cup Green Spanish  Manzanilla olives, sliced
2 teaspoons dried oregano
Crushed red pepper flakes, to taste

Directions:
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 1 tablespoons of warm water and add it to the mixture. Pour in the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/4-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onions, and cook over low heat for 30-45 minutes until the onions are deep brown and caramelized. Add a pinch of salt and a few grinds of black pepper, then cook for another few minutes. Preheat oven to 425 degrees F. Uncover the dough. Brush the crust with a bit of olive oil, then Scatter the provolone cheese, caramelized onions, olives, oregano and red pepper flakes over he surface of the dough.  Bake on the bottom rack for 10 to 15 minutes.

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TODAY.com Parenting Team FC Contributor

Zucchini Linguine with Shrimp

My backyard garden is just bursting all over with an abundance of Zucchini, as they are reaching their peak this summer.growing-zucchini-how-to-grow-zucchini-summer-squash2-1024x768

But did you know that zucchinis are actually fruits and not a true vegetable?

However, in the culinary world, it is treated as a vegetable. Like all squash, and being a member of the gourd family, zucchini has its ancestry in the Americas. More specifically, they are native to Central America and Mexico. The varieties of squash typically called “zucchini” were further cultivated and developed in Italy, many generations after their introduction from the New World.

As a food, Zucchini are so versatile. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Mature (larger sized) zucchini are well suited for cooking in breads, similar to banana bread or incorporated into a cake batter. Even Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.

Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.] The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving, making it a perfect base for gluten free or paleo dishes.

For this dish, you can use a mandolin or a juilenne peeler to make the zucchini noodles.tumblr_llj0cdP1j51qdei8m

There is even a new product on the market as seen on those late night infomercials. It is called the Veggetti Spiral Vegetable Slicer.vegetti3 81p5zeYQufL._SL1500_

 

I prefer using the Paderno Spiralizer from Italy. Theimg32o spiralizer is available at Williams-Sonoma (www. williams-sonoma.com). Unlike the mandolin, the spiralizer will give you a continuous spiral that resembles cooked spaghetti, rather than a julienne effect that you would get with using  a mandolin or a peeler.

 

 

I gathered the ingredients I had on hand: Shrimp, garlic, fresh herbs, 1 small lemon,  1/2 small onion, salt, pepper, crushed red pepper flakes, and butter.

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The  large  mature zucchini was taken straight from my back yard garden and washed. Using the spiralizer, the zucchini was cut.Paper towels were used to remove excess moisture. The zucchini was then placed in a glass bowl.

 

My recipe calls for the spiral zucchini to be “raw”,  seasoned with a squeeze of lemon juice, salt and freshly ground pepper, chopped parsley and torn Thai Basil leaves. which were added to the zucchini and tossed well to mix and set aside.

For the shrimp, The shellfish were deveined, with the tail left intact. Two cloves of DSC03941garlic, roughly chopped and a small onion were added to a skillet with 1 tablespoon of butter. The garlic and onions were sauteed until the onions were translucent and the garlic was fragrant.The shrimp were added to the skillet, along with salt, pepper, crushed red pepper flakes and lemon zest. The shrimp were cooked until pale pink, about 2-3 minutes each side.

The zucchini linguine was swirled onto a plate. The shrimp.garlic and onions were arranged on top of the  zucchini noodles and a dusting of grated Parmesan cheese was sprinkled on the finished plate.

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From prep time to cooking time, the entire dish only took 25 minutes, with very little cooking involved. I am sure that you can add any mix of summer vegetables, like tomatoes to the dish.

Quick, light, and easy summer cooking……..as I enjoy the fruits of my labor from my back yard garden!