Sunday, January 25, 2015

Basil Garlic Fettuccine with Shrimp

 This meal is quite literally the most garlic-y, basil-y, Italian-like bowl of goodness.  The tantalizing smell of roasted garlic is forever ingrained in the fabrics of our furniture— but, I love it! With all the fresh flavors meddled together it truly is something to try. I didn't have very much time to make dinner tonight, all this studying for the GRE has me stopping for food on the way home almost every night. I figured a Saturday night cooking, was going to be a nice study break and a break for my wallet as well.

 I also, would like to shed some light on the yummy noodles I used here. They are called: Shirataki Fettuccini and can be found anywhere from Whole Foods to Safeway's worldwide. Each bag has about 20 calories. Let me repeat, 20 calories! I used 2 bags here for this entire dish and ate the whole meal within two days, so I would say this is totally a low-calorie meal! My advice here, is to make sure to wash the noodles with cold water. Pour the whole bag into a colander and wash with cold water, thoroughly. Make sure to use your hands and separate out all the noodles, clean them well before using.

10 cloves of Roasted Garlic, chopped
2 tbs. Extra Virgin Olive Oil
1/2 lb. Bay Shrimp, deveined, detailed
3/4 c. Baby Bell Mushrooms, sliced
1/2 c. Dry White Wine
2 tsp. Garlic Powder
2 bags of Shirataki Fettuccine Noodles, washed
1/4 c. fresh Basil, finely chopped
1/2 c. fresh Cherry Tomatoes, halved
Sea Salt & Black Pepper

Yields — 4 Servings

Directions: Chop up the roasted garlic (you can buy this, or make them yourself) and add them to a saute pan over medium-high heat in olive oil. Add in bay shrimp, mushrooms and wine and let them saute together. Shrimp will turn a beautiful pink color when they are cooked through. Make sure to not let the shrimp shrivel up, or they will be over cooked and plastic-y. Sprinkle with garlic powder and stir to coat through. Add in your noodles and basil. If you find there is too much liquid in the pan, turn the heat up to evaporate off the excess. After everything seems to be cooked through and coagulated together, about 15 minutes, add in tomatoes. Cook for another 4-5 minutes. Season with salt and pepper to liking, and ~Enjoy! 

Sunday, December 21, 2014

Peppermint Marble Shortbread

As the holidays approach, peppermint, red, white, pretzels and popcorn recipes are everywhere! Don't go this season without trying these Peppermint Marble cookies. These are not Paleo cookies, actually, they're not gluten-free either—oops! But, in my defense... it's the holidays! My stomach won't hate me on Christmas, it just can't!

I absolutely love shortbread, but I love peppermint even more! They have tiny shards of peppermint candy canes with a heaping of peppermint extract for an extra kick! Put these out for santa... you should easily cross over to the nice list!

Nutritional Facts for Non-Decorated Cookies
(for cookies)
1 3/4 c. AP flour
1/4 c. blanched almond flour
1/4 c. powdered candy cane dust
1/4 tsp. salt
3/4c. ghee, room temp. (or 1 c. unsalted butter)
1/2 c. coconut sugar
1 tsp. peppermint extract

Yields — 18 cookies

(for decoration)
2 c. white chocolate chips, melted
Red sugar sprinkles optional.

Directions: Be sure to make ahead of time, shortbread needs some refrigerator time to set. 
Preheat to 350 deg. F. In a medium-sized bowl, whisk together flours, candy cane dust and salt. Set aside, as you cream together ghee (or butter) with coconut sugar and peppermint extract. Combine your dry and wet ingredients. Once combined into a thick batter, roll into a tight ball (make sure to flour your station before doing this). Wrap in plastic wrap and set in fridge for 3 hours at least, or 24 hours preferred.

When firm, scoop out rounds with an ice cream scoop. Set on cookie sheet about an inch apart (they don't spread). Make sure to adjust the shape exactly as you want the cookie to come out. Don't just put mounds of dough, flatten it in your hand to about 2 " wide. Bake for 8-10 minutes. When cooled, dip in white chocolate and decorate with red sprinkles if using! ~ENJOY!

Saturday, November 1, 2014

Sweet Sweet Yam Casserole

It's so crazy to think that Thanksgiving is just right around the corner! How could it be November already? It feels like just yesterday I was starting school. Now I have one more month left until Christmas vacation! 

Throughout the last two years at Make with your Hands i've learned many different things from searching other blogs, to just gaining experience and listening to my readers. If I remember 1 thing from this whole experience, it's to plan early. Now that comes with many connotations, but in the context of this blog post it's planning early for Thanksgiving dinner! 

A key staple, as many of you know by reading my other posts, in the Paleo diet is the ever-so-delicious Sweet potato/Yam. Therefore, this root is going to be the star of my blog posts this month —brace yourself. Of course some of the standard Thanksgiving sweet potato/yam dishes involve adding tons of sugar to the already 'sweet' root. Well I hate to disappoint, but there will be no brown sugar/ cinnamon sweet potato casseroles this month. 

1 lb. Yams/sweet potatoes
1 c. Date Syrup
1/4 c. toasted coconut shreds, unsweetened 
sea salt 

Directions: Preheat oven to 350 deg. F.  Cut up yams into 1" rounds. Spray the bottom of your dish with non-stick spray. I use a coconut-oil spray, it's leaves a nice flavor while acting like a non-stick spray. Add rounds to the bottom of an oven-safe casserole dish. Bake for 35 minutes (or until tender, will depend on width of rounds). 
Take the dish out of the oven and drizzle with date syrup. Place back into oven for another 15 minutes. Remove from oven and top with coconut! Enjoy while warm!
Did you know?The bright orange roots are called yams, and the lighter-colored tubers are sweet potatoes.