Peanut noodles, meatless option

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Peanut noodles (read here other news about noodles) are an easy option to prepare for those who don’t eat meat or just and want a change from the regular pasta with chickenbeef, or shrimp.

The recipe requires 8 ounces ofspaghetti , 1 bunchgreen onions, with the white parts only sliced, 2 tablespoonssesame oil , 1 teaspoonminced fresh ginger root ,1/3 cuppeanut butter,1/4 cupsoy sauce, 1/4 cuphot water, 1 tablespooncider vinegar, 1 teaspoonwhite sugar, and 1/4 teaspooncrushed red pepper flakes.

To prepare, first cook the pasta in a large pot of salted boiling water until done. Add a few drops of oil to the water to prevent pasta sticking while cooking. Drain when cooked.

Heat oil in a skillet and add onions, cooking until tender. Add ginger and cook for a few minutes. Next mix in the peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from the flame. Add the noodles to the peanut sauce and toss. Serve.

It is also possible to add other vegetables to this recipe. Some vegetable options include broccoli,shredded cabbageshredded carrotscucumberred peppersbean sproutskalebaby corn, and fried tofu cubes.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

fettuccine_alfredo_with_chicken
For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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Poached shrimp with Succotash

poached_shrimp_succotash
Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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Paella, Spanish delight

paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

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Thai shrimp, spicy exotic

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Spicy, tasty, exotic. Thai style shrimp is ideal for a quick dinner with spunk. It can be made in half an hour as shrimp is easy to prepare. Just add steamed broccoli and white basmati rice.

To prepare you need 1 cup basmati rice, 1/2 broccoli, 4 cloves of peeled garlic, 1 piece of fresh ginger, chili peppers, 1/2 teaspoon salt, 1/2 teaspoon ground turmeric, vegetable oil, 1 medium onion finely chopped, 1 stalk scallion, 1 pound medium shrimp – peeled and de-veined, 2 tomatoes, diced, 1 cup coconut milk, and 3 tablespoons chopped fresh basil leaves.

To prepare rice, place in a small pot and cook according to directions on the package. In a separate pot, bring 2 cups of water to a boil and add broccoli. Steam for five minutes. For shrimp: In a blender, mix garlic, ginger, chili, salt, and turmeric to a smooth paste.

Heat oil in a large saucepan over medium heat. Add onion and scallion and cook, stirring frequently. Add paste and stir. Add shrimp, and cook for a few minutes until they turn pink. Add the tomatoes and coconut milk. Cover, and simmer for a few minutes.

Stir in the basil in the last minute of cooking. Serve rice and top with shrimp.

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