Zucchini Noodle Greek Pasta

Zucchini Noodle Greek Pasta
Makes 4 servings.

4 cups spiralized zucchini noodles
½ cup radishes, sliced
1 bunch asparagus, trimmed and chopped
14-16 shrimp, peeled, frozen or raw
1 tablespoon olive oil, divided
½ teaspoon salt
2-3 teaspoons seasoning mix (recipe below)
½ teaspoon fish sauce
¼ cup parsley

SEASONING MIX
1 teaspoon salt
½ teaspoon basil
¼ teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dill
½ teaspoon marjoram
½ teaspoon arrowroot starch
½ teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

  • Preheat oven to 375.
  • Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside.
  • In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside.
  • In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté for 3-5 minutes.
  • Pour the zucchini noodles, shrimp and roasted vegetables into a large bowl. Add in the seasoning mix, fish sauce and parsley. Stir until well incorporated.
  • Serve warm or room temperature.

Enjoy!

Zucchini Noodle Greek Pasta

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts
Makes 4 servings.

1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions
6 parsnips, peeled and thinly sliced
1 cup brussels sprouts, finely shaved
1 cup red cabbage sauerkraut
2 tablespoons lard or olive oil, divided 
1 teaspoon salt, divided
Sprinkle each pork medallion with a bit of salt.

    • Heat 1 tablespoon lard/oil over medium heat in pot cooker Place the medallions into in a single layer. Cook on each side for 20-30  minutes or to your desired doneness. I prefer mine a bit rare. Remove frompot and allow to stand for five minutes.

 

    • Heat the remaining lard/oil over medium heat in the samepot cooker. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 10 minute, then flip and cook on the other side for another minutes. Remove from pan and set aside.

 

    • To shave the brussels sprouts, slice each thinly and then separate into wispy pieces with your fingers. Keep these raw.

 

  • I like to arrange this dish in specific layers. First lay a few parsnips on the plate, then add the brussels sprouts, 3 pork medallions and top with sauerkraut.

Enjoy!

Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts

Bhuna Chicken with Romanesco

Bhuna Chicken with Romanesco
Inspired by Anjum Anand’s Rich Lamb Bhuna
Makes 6 servings.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces
1 lb of romanesco, chopped into 1” pieces
6 medium onions, thinly sliced
2 cups sweet potato, chopped into 1” pieces
2 ½ cups of fresh or canned whole tomatoes, chopped
1 tablespoon olive oil
2” piece of ginger, roughly chopped
3 large garlic cloves, roughly chopped
2 tablespoons full-fat coconut milk
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ teaspoon salt, divided
½ teaspoon ground turmeric
½ teaspoon black pepper
2 bay leaves
¼ teaspoon ground cloves
2 tablespoons fresh cilantro leaves, finely chopped for topping, divided

  • Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside.
  • Combine the garam masala, chili powder, coriander, cumin, turmeric, pepper, and cloves in a small bowl. Set aside.
  • In a large pot, sauté the onions in the olive oil over medium heat for 3 minutes. Sprinkle ½ teaspoon of salt over the onions.
  • Stir in the sweet potatoes and romanesco, sprinkle the remaining 1 teaspoon of salt over the vegetables and allow to cook a couple of minutes.
  • Then add the chicken and tomato-ginger-garlic mixture to the pot. Pour in the spices, coconut milk, bay leaves and 1 tablespoon of fresh cilantro. Gently stir to combine.
  • Increase heat to medium-high and bring to a gentle boil. Once boiling, reduce heat to low and cover. Allow to cook for 15 minutes. Stir every five minutes to prevent ingredients from sticking.
  • Remove bay leaves before serving.
  • Serve over rice and sprinkle with fresh cilantro.

Enjoy!

Bhuna Chicken with RomanescoBhuna Chicken with Romanesco