Tag Archives: garlic

Shrimp Scampi

Finally, the weather is catching up to the changing seasons. April is upon us and while it started out rather dreary, it’s starting to grow warmer, days later, and sun shining stronger. A perfect example of this is getting sunburnt just sitting out in the sun for one hour. Literally, ONE hour. I digress. Part of my journey this week for fish week is to try out new recipes that I have been yearning to try, which obviously includes shrimp. We had a slight mishap with flounder (which went rancid way too quickly…) and so I resorted to shrimp a day early.

Shrimp is one of those proteins that I feared cooking with. I always get nervous about over-cooking it, or under-cooking so that it’s practically raw. This was my moment, to try and make shrimp that tastes really delicious in a sauce I know I can make with my eyes closed: Shrimp Scampi. The amount of butter, garlic, and lemon juice used for this recipe may sound like a lot, but in fact, with the shrimp on a low simmer in the scampi sauce, the results were perfect. Tender pieces of shrimp, cooked to perfection, with a side of broccoli rabe and on a bed of Banza rice (we all know my obsession with Banza. If you haven’t tried Banza yet, you can find it here!)

I started making this dish by defrosting shrimp in the sink as I went to work. I was actually very surprised to see that when I came back, the house didn’t smell like shrimp, which already meant I was winning. I rinsed the shrimp and decided to cut it into smaller pieces, I tossed the shrimp with salt and set it aside. In a large pan, I added two tablespoons of butter and layered the shrimp into the pan, heat medium. I let the shrimp sit for two minutes then flipped over, adding in chopped garlic.

I continued to cook the shrimp and toss with the garlic, butter, and added in two tablespoons of lemon juice. I lowered the flame to low heat and simmered the shrimp for another three to four minutes. Simultaneously, I made my Banza rice (cooked similarly to orzo). Once the shrimp were done, I took a scoop of the rice and plated the shrimp on top, and sprinkled fresh grated Parmesan cheese for finish. I must say, this was a home run. Round two, I will be sure to add some more green, like fresh basil or parsley. NOMaste 🙂

Shrimp Scampi

Course Dinner
Cuisine Italian, Seafood
Keyword butter, easy, garlic, italian, scampi, seafood, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Author nomastehungry

Ingredients

  • 15-20 medium Shrimp wild, cleaned, deveined and peeled
  • 3 cloves garlic chopped, but not finely.
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • salt to taste
  • pepper to taste
  • 1/2 cup banza rice (or regular rice)

Instructions

  1. Start by cleaning shrimp and pat dry.  Cut shrimp into smaller bite size pieces and toss with salt.  Set aside

  2. Heat a large pan on medium heat, and add the butter to melt.  Place shrimp into the pan and sear for two minutes. Turn shrimp over and continue to cook for another two minutes.

  3. Add in the chopped garlic and lemon juice.  Turn heat to low and continue to cook the shrimp, tossing and flipping regularly.  Let simmer for five minutes.

  4. Meanwhile, prep Banza rice or regular rice as package indicates.  Take some of the scampi sauce and mix with the rice.  Layer shrimp on top of the rice and season with sea salt and cracked pepper.

Herbed Baked Sweet Potato Fries (with garlic aioli)

When I was younger, I was always told that sweet potatoes were unhealthy. The reason? Because they are sweet. I’m sorry, what? I could have doughnuts, and all sorts of things, but sweet potatoes were made on occasion. It was the craziest notion. Sweet potatoes happen to be on incredible tuber and phenomenal for weight loss and overall health. They are packed with vitamin C, fiber, vitamin A, and magnesium. Sure, they are on the starchy side, but sweet potato, especially sweet potato fries, are certainly a great addition to your eating lifestyle.

This recipe is incredibly simple and doesn’t require much prep. Sweet potato fries became more popular most recently in the last 15 years or so, around the same time that studies came out saying “sweet potatoes are good to eat!” because why would anyone not do research on their own…. *shoulder shrug*

Making homemade sweet potato fries may not taste like a restaurant, especially because most restaurants fry their potatoes or bake them coated in flour. This batch only calls for a toss of avocado oil, a sprinkle of sea salt, and fresh ground rosemary. What are fries without a sauce to dip in? Whipping up a garlic aioli is super simple too, using mayo, garlic, lemon juice, and salt.

The result are beautifully baked, tasty fries paired with a delicious dipping sauce. I can’t wait to try different seasonings and combinations. NOMaste 🙂

Herbed Baked Sweet Potato Fries (with garlic aioli)

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword aioli, baked, fries, garlic, herbed, sweet potato
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author nomastehungry

Ingredients

For the fries

  • 2 medium Sweet potatoes rinsed, sliced, then sliced into fries
  • 3 tbsp Avocado oil
  • Sea salt to taste
  • dried rosemary to taste

For the aioli

  • 2 tbsp Mayonnaise
  • 1 tbsp Minced garlic
  • salt to taste
  • lemon juice to taste

Instructions

For the sweet potato fries

  1. Pre-heat oven to 400 degrees.  Begin by rinsing and slicing the sweet potatoes into fry shape.

  2. Toss the fries in avocado oil and season with dried rosemary.  Bake for 20 minutes.  For the last few minutes turn the oven to “Broil”

  3. Let sit for a few minutes, then season with sea salt.

For the aioli

  1. Take two tbsp of mayonnaise, one tbsp of garlic and mix together in a bowl.  Add in salt and lemon juice.  Continue to mix until all ingredients are combined.

Brown Rice Ramen with Sesame Spinach and Bok Choy

If you live in the Northeast, you can attest to how cold it has been recently, and will only get colder this weekend. While I love the idea of falling snow: a blanket of untouched, white glistening flakes of snow, I have a disdain for the slushy-mess post-snowfall. The winter is a take it or leave it kind of season, but does provide us with yummy “winter is here” style dishes (no this was not a reference to G.O.T, but I CANNOT WAIT FOR APRIL!)

Hubs and I tried Ivan Ramen in the city (that is, Manhattan, for the non-local readers) and it was seriously so good. It was the first ramen-bowl I’ve ever had and tasted like a dream (if dreams had a flavor… it would be umami). I recently purchased some ramen from my all-time favorite online market Thrive Market, and decided to try making my own. I saw several people on the Insta making ramen so I thought “This cannot be too difficult to make.” I was right, it really was pretty simple!

You probably know this, but bok choy has some incredible benefits to it: it’s a leafy green, so that is self-explanatory. It also has gut-healing benefits, provides your body folate, calcium, and vitamin B6 too! I never knew how to actually cook bok choy until I woman’d up and just sautéd it in coconut oil, tossed in toasted sesame oil and coconut aminos. I did the same with the spinach, but added some garlic powder. Setting the veggies aside, I started on the broth.

I LOVE bone broth, and am currently trying to find time to make it from scratch, but until then, I’ll use quality bone broth from a carton. I used my thrive bone broth, then threw in some Kettle and Fire chicken mushroom, for some extra umami flavor. I put this in a large pot on high heat until it boiled, then added in the ramen, lowering the flame to simmer/low. The ramen only needs approximately 5-7 minutes. I poured some soup in a bowl, scooped out the ramen, layered in the veggies, and chowed down.

I think for next time, I’ll add some corn, bamboo shoots, and a poultry, like chicken. Stay tuned for an update! Nomaste 🙂

Brown Rice Ramen with Sesame Spinach and Bok Choy

Course Dinner
Cuisine Asian, ramen
Keyword asian, ramen, Soup, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

  • 3 Cartons Bone broth
  • 3 Blocks/Pieces Ramen
  • 2 large Boy Choy
  • 1 cup Baby spinach
  • 2 tbsp Coconut oil
  • 1 tbsp Sesame oil
  • 1 tbsp Coconut aminos
  • Garlic powder to taste

Instructions

For the vegetables

  1. Slice the bok choy so that the leaves are separated from the base of the vegetable.  Cut leaves in halves so they are smaller.

  2. Heat a pan on medium heat.  Add coconut oil

  3. Place bok choy into pan and coat in the coconut oil.  Add in some sesame oil and coconut aminos. Cook until the leaves are fully wilted.  Take out and set aside

  4. Repeat the above steps for spinach, and add garlic powder.  Set aside.

For the ramen/broth

  1. In a large pot, pour three cartons of broth and turn heat on high.  Cook until broth begins to boil.

  2. Add in ramen. Stir.

  3. Once ramen begins to separate, pull apart with a fork and stir.  Cook for 5-7 minutes until noodles are to your liking (al dente).

  4. Ladle soup into a bowl and layer vegetables on top.  Sprinkle with red pepper flakes and serve immediately.

Pesto

Brrrrr, is it cold today in NYC. The wind is howling, the trees look depressed, and my dog had to get a shot. It’s Sunday, and Sunday is for meal prep. I did a lot of cooking, errands, cleaning, food shopping, and prepping foods for my first week on my new reset; I enjoyed every second. Last night, I had a few friends over for a dinner party, and purchased a carton of basil. A concern I have with basil is, it either gets used, or it doesn’t and goes rotten. I am vowing this year to be more cognizant of the foods in our fridge and do weekly “clean out” meals… so tonight is no exception. Hence, the pesto.

Pesto is a blend of herbs, oils, fats, and of course, basil, as it’s principle ingredient. Nowadays, people toy around with varieties of pesto including spinach pesto, kale pesto, walnut asiago pesto; the list is endless. I’m a traditionalist with a lot of recipes (unless I am making things healthier, hence cassava instead of breadcrumb), and pesto is one that I stick to the basics: garlic, basil, olive oil, and grated parmesan cheese.

I have to admit, I’m biased to pesto because I love the color green, and I also really appreciate the taste and aromas of garlic. Garlic is incredibly powerful and nutritious: it helps with heart disease, cholesterol levels, and is a great brain food too! Basil is one of those ingredients you can never go wrong with as well. To start, I pulled apart 3-4 bushels of basil and ripped the leaves into smaller seconds. I placed these pieces into a small food processor. Then I added in the parmesan (I’d say about 1/3 cup of cheese). I pulsed the processor until the cheese and basil combined and became a rice mixture.

Next, I added in the olive oil. BE GENEROUS HERE. First of all, olive oil is one of the most healthiest things to cook with and eat. If you haven’t already, please watch SALT.FAT.ACID.HEAT on Netflix, the FAT episode talks all about olive oil and its properties. I added the oil and blended in the processor until the consistently became smoother. My last step was to add the minced garlic. I used only two cloves and this was plenty. Pulse the mixture again, and you may need to add more cheese, a touch more oil, etc. until the consistency is to your liking. Me? I like pesto be on the thicker, chunkier side.

Pesto is most often tossed with pasta (show here with organic brown rice pasta from Trader Joe’s), but can be added to fish, chicken, on top of lamb skewers, or on bruschetta toast. Enjoy and NOMaste 🙂

Ma’s Chicken Scampi

It’s my husband’s birthday on November 20th, and ever since we’ve moved in together 6 and a half years ago, I’ve made this dish for him every birthday.  This recipe is called Ma’s because it’s my mom’s recipe. I always loved when she made it, and I’m so grateful to have seen the women in my life duplicate it so I can have it etched in my memory forever.

I have a love-hate relationship with this one, because it tastes so damn delicious, but it takes forever to prepare.  Sure, I can go the easy route and just bread cutlets and cut them up afterwards, but where’s the fun in that?  The term “Scampi” actually refers to tiny shrimp from the seas, but nowadays, the term Scampi refers to the style of cooking: a light fry in a shallow pan in oil until golden.  Traditionally, this dish is made with garlic, butter, and white wine, with a pinch of parmesan and cream.  I leave out some ingredients and stick with the big guys: garlic and crap-ton (yep, it’s a word) of buttah!fullsizeoutput_1066

Let me start by saying the trick with this dish is pacing – you have to be cognizant about timing the chicken and the pasta water, and how long the pasta cooks so it all finishes at roughly the same time.  I start out by taking 3 meaty chicken breasts and slicing them into “nugget” form.  I dip the chicken nuggets into the beaten egg, then into breadcrumbs (no skimping out on the carbs here), and set aside.  Olive oil is the choice of fats for frying the chicken, but start out with a small amount, just enough to coat the bottom (the oil with sputter if it’s not evenly distributed).

Fry a few pieces at a time and, this is important, be quick with the chicken.  They’re small pieces so they’ll burn fast.  Each piece takes about 2m per side.  As the second batch of chicken cooks, I turned the pasta water on to boil. This dish is always best with fresh pasta, which we’re grateful for at our little Italian market that opened up the block.  The water boils, add in salt, and dump in the pasta (we used Rigatoni).  Continue to fry the chicken and set aside on a paper-towel-lined plate.

Once all the chicken is done, take the garlic (3 cloves roughly chopped) and add to the pan with 3 (yes THREE) tablespoons of butter to melt.  I really feel like garlic and butter are the perfect combination for any recipe, especially as a sauce.  This dish calls for a lot of oils and butters, which thankfully is part of my diet on the regular, so no difference to me.  Mix around with a spoon and scrape the bottom of the pan to get the remnants of the chicken mixed in as well. *Wipes drool from mouth*.  Throw in the chicken to mix around in the butter-garlic sauce, strain the pasta (about 9-10m until al dente), then add the pasta directly to the sauce/chicken.  Stir together until all noodles are coated.  If you need more butter, DO IT.

Serve immediately with garlic bread, some roasted veggies, and top with a dollop of ricotta. Buon Appetito!

Ma's Chicken Scampi

Course Dinner
Cuisine American, Italian
Keyword Chicken, italian, pasta, scampi
Prep Time 20 minutes
Cook Time 40 minutes
Resting time for chicken 5 minutes
Total Time 1 hour

Ingredients

  • 1.5 lbs Chicken breast or 3-4 breasts
  • 2 cups breadcrumbs
  • 1 pkg (16 oz) pasta fresh is better!
  • 2 eggs beaten
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 3 cloves garlic rough chopped
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pan or skillet, drizzle the olive oil into the pan to coat the bottom.

  2. Clean the chicken breasts, trim of excess fat, and slice into "nugget" style.  Season with salt and pepper and set aside.

  3. Pour breadcrumbs onto a plate and crack and beat the eggs in a separate bowl.

  4. Create your assembly line: (left to right)

    Chicken - Egg - Breadcrumbs.

    Dip the chicken into the egg and then into breadcrumbs, coating both sides well.  Put breaded chicken nuggets on a separate plate.  Repeat until all chicken is breaded.

  5. Turn stove on for the pan with oil to medium.  Place 6-7 pieces of chicken in the oil at a time, monitoring the chicken as it cooks.  Chicken will cook quickly; turn chicken pieces over when sides are lightly brown (about 2m).  repeat for all chicken and set aside on paper towel/plate.

  6. Meanwhile, take a large pot and fill with water.  Place on stove. Turn flame onto high to boil water. Add salt pasta to boiled water and cook for time described on package (9-10m).  Drain pasta and set aside.

  7. Take chopped garlic and 3 tbsp of butter and add to pan that chicken cooked in.  Heat on medium-low flame and melt butter, sautéing the garlic.  Add chicken back into garlic-butter sauce and stir.  Add in pasta and stir to coat all noodles. Serve immediately.

Recipe Notes

We used fresh ricotta to add to the pasta on top, if this fits your fancy, feel free to do so!