Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest
12 oz. linguine
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 1/2 c. yellow and red grape tomatoes, halved
1/2 c. white wine
1/2 c. chicken stock
1 tbsp. unsalted butter
1/4 c. heavy cream
Zest and juice of 1 lemon
6 c. baby kale
Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. Transfer shrimp to a bowl to let cool.
Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
Garnish with lemon zest and red pepper flakes.
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup chopped fresh cilantro
8 cups baked corn tortilla chips (6 ounces)
2 cups shredded romaine lettuce
1 cup diced peeled avocado (about 1 medium)
3/4 cup vertically sliced red onion
3/4 cup (3 ounces) shredded sharp cheddar cheese
6 tablespoons fat-free sour cream
Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use.
Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro.
Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
Place the strips of bacon on the griddle (lie them across the grate so they don’t fall through) and griddle for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the griddle to high.
Form the meat into four (250 g) burgers, brush with the oil and season with salt and pepper on both sides. Griddle the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bap and top with a slice of tomato, two slices of avocado, two slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
Kaldereta is originally a goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines.
1 kilo beef, cut into chunks
1 big can (350g) liver spread
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
Add the cheese and olives (optional) and continue to simmer until the sauce thickens.
Tip: Goat’s meat can also be used to make caldereta. Just be sure to marinate the goat’s meat in vinegar, garlic, salt and pepper for at least 15-20 minutes. For a very flavorful and delicious kalderetang baka, use beef stock instead of water. Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.
Dinakdakan is a term used by Ilocanos as name for this grilled pork recipe. It is a well known recipe in all Ilocano towns in the Philippines and has been adapted by other regions because of its delightful taste and easy preparation.
Dinengdeng also called inabraw is a dish of the Ilocano people Philippines, similar to Pinakbet . It is classified as a Bagoong soup based dish. Dinengdeng contains fewer vegetables and contains more bagoong soup base. This Ilocano food is full of vegetables like string beans, okra, squash, and ampalaya which is spiced up with red onions, tomatoes, jute leaves, root small amount of water together with their most popular ingredient: bagoong!
Dinengdeng / inabraw
1 cup pork liempo, sliced / grilled fish (milk fish, tilapia, hito or dalag) is also a very good alternative
2-3 spoonful of fish sauce (bagoong), or according to taste
1 cup of water
1 ampalaya, cut into 4
5 pieces round eggplant
4 pieces of tomatoes
1 bundle of squash flower (bulkalak ng kalabasa)
1 bundle of sigarilyas
1/2 cup of patani
1 bundle spinach
1 bundle saluyot or okra
Bring the pork liempo to boil until tender and oily. If using fish, grill. Set aside.