Wine & Garlic Shrimp & Mussels with Black Bean Spaghetti

Jan 5, 2015

Gluten-free black bean spaghetti pairs perfectly with shrimp and mussels prepared in a light white wine, garlic and lemon sauce. Delicious and ready in 20 minutes!

Ingredients

• 7.05 oz package Explore Asian Organic Black Bean Spaghetti
• 4 tablespoons olive oil
• 1 lb raw shrimp, peeled & deveined
• 4 oz frozen mussel meat, thawed
• 5-6 cloves garlic, minced
• 1 shallot, diced
• 1 medium Roma or plum tomato, diced
• 3/4 cup dry white wine
• 3 tablespoons butter
• Juice of 1 lemon
• 1/2 teaspoon crushed red pepper
• Freshly ground salt and pepper, to taste
• Red Caviar for garnish, if desired

Directions

1. In a large pot, boil water and cook black bean spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil. Add shrimp; sauté on each side for about 1 minute (when shrimp turn pink they are done).
3. Add shallot, Roma tomato, and garlic and continue to cook for another minute. Remove shrimp from skillet.
4. Add white wine to skillet and stir. Reduce wine mixture; about 3-5 minutes. Add butter, one tablespoon at a time and continue to stir until sauce thickens slightly.
5. Return shrimp to skillet. Add mussels, lemon juice and crushed red pepper and cook for another 3 minutes; stirring frequently.
6. Season with freshly ground salt and pepper, to taste. Spoon seafood mixture over black bean spaghetti. Garnish with a tablespoon of red caviar, if desired. Serve, and enjoy!

Salami or Prosciutto Roll-Ups

Dec 30, 2014

This recipe couldn’t be any simpler. Start with specialty meats like salami or prosciutto, wrap around cheese and vegetables, and ‘neatly package’ by placing inside an onion ring to hold it all deliciously together! That’s it! Canapé anyone?

Makes approx. 24 servings

Ingredients:

• 1 1/2 lbs salami or prosciutto, or use both, sliced
• 1 to 1 1/2 lbs cheese – Mozzarella, Manchego, Smoked Gouda, cut into 1-inch cubes
• Cucumber, washed, and cut into small strips about 2 inches in length
• 2 or 3 small, mild sweet onions, slice and separate rings
• Fresh Dill sprigs
• Green Olives, if desired
• 24 small, mild green chile peppers, if desired

Directions:
In the center of a slice of salami, or prosciutto, place a cube-sized piece of cheese and two pieces of sliced cucumber strips on each side of the cheese. Top with a sprig of fresh dill. Roll salami around cheese, cucumber and dill sprig and insert into an onion ring to secure. Tuck in a green olive, and/or green chiles, if desired.
Arrange on a platter to serve.

Creamy Smoked Salmon Spread

Dec 30, 2014

A delicious, easy to make, creamy smoked salmon spread you can enjoy on breakfast bagels, or serve to a crowd at your New year’s party.

Makes about 8 servings

Ingredients

• 16 ounces cream cheese, softened
• 12 oz. smoked salmon, chopped into very small chunks
• 2 tablespoons green onion, finely chopped
• 1 teaspoon fresh dill, minced
• 2 or 3 drops pepper sauce (Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon capers, drained and rinsed (if desired)

Directions

1. In a bowl stir the cream cheese until it is creamy. Add chopped salmon, onion, minced dill, pepper and Worcestershire sauce, and capers, if desired. Gently stir together until combined.
2. Serve immediately with crackers, toast, crostini, or keep refrigerated. Garnish with a small slice of smoked salmon, if desired.

Homemade Chocolate Truffles

Dec 30, 2014

Smooth, silky chocolate ganache centers enrobed in a chocolate case, or simply rolled in your choice of coatings.

Makes about 35 truffles

Ingredients

• 12-ounces good quality bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

1. Pour chopped bittersweet chocolate and cream into a medium-size saucepan. Cook over medium heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
2. Pour mixture into a clean bowl and refrigerate for about 2 to 3 hours until mixture is set.
3. Using a small scoop or melon-baller tool, scoop out mixture and roll into 1-inch balls with hands. Roll in toppings – toasted coconut, cocoa powder, powdered sugar, chopped nuts or sprinkles.
4. Place on a baking sheet and return to refrigerator for at least an hour until truffles are firm.

Alternatively, you can coat the ganache balls in chocolate. Using semi-sweet, milk or white chocolate for a candy-shell creates a wonderful contrast of flavour to the bittersweet center.

You will need:

• 2 tablespoons shortening
• 2 cups semi-sweet or milk chocolate chips or white baking chips

Directions:

1. In a medium saucepan over low heat melt shortening and chocolate chips, stirring constantly. When chocolate is melted and mixture is smooth; remove from heat. Using a fork or dipping utensil, dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet.
2. If you wish to garnish a few of the truffles then immediately sprinkle some of the truffles with finely chopped nuts, sprinkles, or toasted coconut before the coating begins to harden.
3. Refrigerate for 15 minutes or until coating is set.

Truffles can be stored in the refrigerator in an airtight container for 3 days, or keep in freezer for up to a month. Move from freezer to fridge and allow to defrost overnight.