Monthly Archives: March 2013

Shrimp Alfredo Pasta



This is delicious, fast and simple.

Shrimp Alfredo

Makes 3-5 servings approx time 30 minutes

  • 1 tablespoon vegetable oil
  • 1/4 cup butter
  • 1 medium yellow onion, medium dice
  • 3 cloves crushed garlic
  • 1 tsp each salt and italian seasoning and cayenne to taste
  • 1 bag cleaned shelled med-large sized raw shrimp
  • 1 cup cream
  • cooked drained long pasta
  • fresh grated parmesan
  • salt and pepper to taste

Heat butter and oil together in large flat bottomed frying pan while cooking the pasta in a separate pot. Add onions and saute for 3 minutes, then add garlic and continue cooking another minute or two. Sprinkle the spices on top of the garlic and onions. Then push to the side of the pan and add the shrimp (make sure they’re dried off with paper towels). Cook until shrimp are just barely done, then stir in the cream and lower the heat. Continue to heat gently as long as it takes to thicken the sauce up a little, then add the drained pasta to the pan. Combine thoroughly and serve with fresh parm and salt and pepper. This would be great with some fresh chopped basil or parsley on top.



Korean kimchi tofu stew


I just made this today and it’s going to go into regular rotation. It was so good; salty, spicy, very hot. Mega satisfying and easy. I’ll be making it again very soon. Is the day after tomorrow too soon?

I should mention, a trip to the Korean food store is in order for some of these ingredients.

Korean kimchi tofu stew

Makes 2-3 servings approx time 25 minutes

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 2.5 teaspoons Korean chile paste
  • 1 medium zucchini diced
  • 1 cup cabbage Kimchi chopped
  • 2 cups low-sodium chicken broth (or vegetable if making vegan version)
  • 1 teaspoon tamari soy sauce
  • 1 (14- to 16-ounce) package silken or soft tofu, drained
  • 3 large eggs (omit for vegan)
  • 3medium scallions, thinly sliced (white and light green parts only)
  • Steamed¬†rice

In a large saucepan with tight fitting lid, saute onion in oil, approx 3-5 min. Stir in chile paste for 1 min, add kimchi and zucchini, stir another min or two. Add broth and soy sauce and bring to a boil. Carefully slice tofu, not breaking it up. Slide gently into broth and break eggs gently onto top of soup. Cover and gently boil until eggs firm up. Divide into bowl, making sure each bowl gets an egg, then top with scallions. Serve the rice on the side and scoop into soup a little bit at a time as you eat it. Tip- more rice, less broth will cut the heat.