Pasta Primavera with Shrimp in a Garlic Tomato ‘Cream’ Sauce

As I’m sure you’re all aware by now, my darling Husband can’t eat dairy.  Poor guy.

About two weeks ago we went out to dinner and I ordered this dish.  It was so good and I kept wishing I could just give him a forkfull to taste how wonderful it was!  So, I decided to try my best to re-create the dish using dairy free ingredients.  I must say, it was quite good!  The trick is to use the silken tofu instead of the regular kind…it purees up nicely and was super creamy.

Of course, you can just substitute heavy cream if you don’t have any dairy issues.

INGREDIENTS
3/4C. Silken Tofu
3/4C. Plain Soy Milk
4 Cloves Garlic
2C. Tomato Sauce (I used one that had basil already in it)
3C. Veggies of your choice (I used shallots, carrots, zucchini, yellow squash and broccoli)
3/4lb. Shrimp, peeled and de-veined
1T. Olive Oil
1lb. Pasta of your choice (I like farfalle)
Salt and Pepper to taste

DIRECTIONS
In a blender mix garlic, tofu and soy milk until very smooth – about 45 seconds.  Stir in tomato sauce and set aside.

Prepare pasta according to package directions.

While the pasta is cooking chop all veggies into bite-size pieces and saute in olive oil until just cooked (do not overcook).

Add shrimp during the last 2 minutes of cooking.  Then, add half of the soy tomato mix and stir to warm completely.

Add the other half of the soy tomato mix to the drained pasta.  Then, add the pasta to the veggies and mix thoroughly.

Enjoy with a sprinkling of Parmesan cheese.

Husband Rating – 3.5 out of 5 – “All these veggies scare me…but the sauce is good!”

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Turkey Sausage Stuffed Zucchini Boats

I’ve got a new found love for zucchini and almost started drooling when I saw these on Annie’s Eats.  I should have read the directions all the way through, because I didn’t have enough time to let these bake with the zucchini…so I made a few changes and cooked the veggies while making the filling and broiling afterward – worked like a charm.

I made a few ingredient tweaks, either due to allergies or just plain forgetting an ingredient…but these were fabulous!

[New Photo added 8/7/2010]

INGREDIENTS
1 Zucchini, about 12 inches long or 2 6-inch
2T. Olive oil, divided
½C. Onion, chopped
3 Cloves garlic, minced
½C. Mushrooms, chopped (did not use)
1lb. turkey sausage, casing removed
2T. Dry white wine
2-3 Tomatoes, seeded and diced
3T. Chopped fresh basil
1t. Minced fresh rosemary (did not use)
¾C. Grated Parmesan cheese  (I used soy Parmesan)
1 Egg, lightly beaten
½t. Salt
½t. Pepper

DIRECTIONS
Preheat oven to 375.

Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about ¼-inch thick.  Put in an oven-safe dish with 1/4 inch of water and set in oven.  Allow to cook while you’re making the filling – about 15 min.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Crumble and cook the sausage until just about done.  Add onion and sauté  until tender, about 4-5 minutes more.  Add the mushrooms (if using), herbs, tomatoes, wine and garlic to the skillet and sauté another 2 minutes.  Remove from the heat.

Drain of any excess fat, remove from heat and set aside to cool.  Once the turkey mixture has cooled a little, mix in the Parmesan, egg, salt and pepper.

Remove zucchini shells from oven and place on a foil-lined cookie sheet, and pre-heat your broiler.  Fill the zucchini shells with the sausage mixture.

Broil approx. 12 minutes, until golden brown and bubbly.  Serve immediately.

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Husband Rating – 4.5 out of 5 – “the only thing that could make these better is using real pork sausage”

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Rigatoni with Sausage, Broccolini and Parmesan

Another entry for the WC Ingredient Challenge – this week the special ingredient was Parmesan Cheese.   Yum!

My Grandparents were visiting from Illinois this week.  We had them over to see our new house and for dinner one evening.  I decided to try and re-create a dish I had a few weeks ago at a local restaurant.  This recipe came pretty close.  It was delish, and I’ll totally make it again.

INGREDIENTS
1lb Italian Sausage, casings removed
1lb Rigatoni
2 Bunches, Broccolini
1 Shallot
2 Cloves Garlic
2T Olive Oil
Salt & Pepper to taste

DIRECTIONS
Brown sausage in a large, deep skillet.  Once cooked remove to a side plate and keep warm.

In the same skillet, add olive oil and shallot.  Saute 4 minutes.  Add garlic and cook 2 minutes more.

Meanwhile, boil a large pot of water and cook rigatoni according to package directions.  During the last 4 minutes, add washed broccolini.

Drain, reserving 1C of pasta water.

Add all ingredients to the skillet long enough to re-warm the sausage.  Add pasta water until sauce is to your desired consistency.  Salt and Pepper to taste and serve with shaved parmesan cheese.

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Husband Rating – 4 out of 5 – “very good, could have been ‘saucier’.”

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Sauteed Zucchini and Squash with Shallots and Garlic

I was never a big fan of squash or zucchini, but when my Grandmother made this for lunch a few weeks ago I tried it again and really liked it.  I’m so happy to have another veggie to add to our rotation!

INGREDIENTS
1 Yellow squash, cut into half-moons
1 Zucchini, cut into half-moons
1 Shallot, finely diced
1T. Olive oil
2 Cloves garlic, finely diced
S&P to taste

DIRECTIONS
Warm oil in skillet, add shallot and cook 4-5 minutes.

Add squash and zucchini and saute until just done – about 6 minutes – do not overcook.

During the last 45 seconds add the garlic to the pan.  Season with salt and pepper just before serving.

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Husband Rating – 3.5 out of 5 – “These are tasty!”

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Grilled Chicken and Shrimp Kabobs

Speak up now if you don’t love food on a stick.
**crickets**
Yeah, that’s what I thought.

I love kabobs.  They’re the perfect quick dinner.  Everyone gets what they want – grilled up nicely on a stick.  Perfect!

INGREDIENTS
Chicken, Shrimp, Steak – whatever suits your fancy (cut into chunks)
Veggies of your choice – we like peppers, onion, and mushrooms

Spices – sprinkle liberally all over kabobs before grilling
Paprika
Garlic Powder
Salt
Pepper

DIRECTIONS
Soak skewers in water for at least 20 minutes before starting to build your kabobs.  Meanwhile, dice all veggies, shell and devein shrimp and cube meat.

Sprinkle spices over meat and veggies. Build kabobs with ingredients of your choice.

Grill for 10 minutes, giving a quarter turn every 2-3 minutes or so to ensure even charring and cook meat to your desired doneness.

Serve over rice or pasta.  Enjoy!

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Husband Rating – 3.5 out of 5 – No comment

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