Crab Flake Alfredo Pasta.

 

Ingredients:

• 1 cup imitation crab meat flakes
• 8 oz fettuccine (or any pasta of your choice)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon black pepper
• Salt to taste
• 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions:

1. Cook the Pasta: Boil a pot of salted water and cook the pasta according to the package instructions. Drain and set aside, saving 1/4 cup of pasta water.

2. Prepare the Sauce: In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

3. Add the Cream: Slowly pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese melts and the sauce thickens.

4. Season the Sauce: Stir in the crushed red pepper flakes (if using), black pepper, and a pinch of salt. If the sauce is too thick, add the reserved pasta water a little at a time to thin it to your desired consistency.

5. Add the Crab Meat: Gently fold the imitation crab flakes into the Alfredo sauce, cooking for another 2-3 minutes to warm the crab.

6. Combine with Pasta: Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated with the sauce.

7. Serve: Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.

Tuna Salad with Lemon and Herbs

Ingredients:

• 1 can (5 oz) of tuna, drained (use water-packed or oil-packed, according to preference)
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon capers, drained (optional)
• 2 tablespoons fresh parsley, chopped (or dill, basil, or a mix of herbs)
• Salt and black pepper, to taste
• Lettuce leaves or mixed greens (for serving, optional)
• Bread, wraps, or crackers (for serving, optional)

Instructions:

1. Prepare the Tuna Base:

   • In a medium bowl, add the drained tuna and flake it with a fork to separate the pieces.

2. Mix the Dressing:

   • Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the tuna. Mix well until all ingredients are combined and creamy.

3. Add the Vegetables and Herbs:

   • Stir in the chopped celery, red onion, capers (if using), and fresh herbs. Mix everything together until well incorporated.

4. Season the Salad:

   • Season with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.

5. Serve the Tuna Salad:

   • Serve the tuna salad over a bed of lettuce or mixed greens for a light, low-carb option.
   • Alternatively, enjoy it as a filling for sandwiches, wraps, or on top of crackers.

6. Optional Garnishes:

   • Garnish with extra chopped herbs or a wedge of lemon for added flavor.
     
     
     

Feel free to customize this recipe by adding ingredients like diced avocado, chopped apples, hard-boiled eggs, or a sprinkle of paprika or chili flakes for a kick of heat. This versatile salad is perfect for any meal or occasion!

Egg Curry (Anda Curry) Recipe

 

Ingredients:

• 4 large eggs
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit lengthwise (optional, for heat)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 1/2 cup coconut milk or water (for a thinner curry)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil and cook for 8-10 minutes until hard-boiled. Remove from heat, drain, and place in cold water. Peel the eggs and set them aside.

2. Prepare the Masala Base:

   • Heat the oil or ghee in a large skillet or pan over medium heat.
   • Add cumin seeds and let them sizzle for a few seconds.
   • Add the chopped onions and cook until they turn golden brown, about 5-7 minutes.
   • Add the minced ginger and garlic, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

3. Cook the Tomatoes:

   • Add the chopped tomatoes to the skillet. Cook until they soften and the oil starts to separate from the mixture, about 5-6 minutes.
   • Add the ground coriander, ground cumin, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.

4. Make the Curry Sauce:

   • Add coconut milk or water to the pan, stirring well to combine. Bring the mixture to a gentle simmer.
   • Carefully add the peeled hard-boiled eggs to the pan, either whole or sliced in half. Gently stir to coat the eggs in the sauce.

5. Simmer the Curry:

   • Reduce the heat to low, cover the pan, and let the curry simmer for 5-10 minutes to allow the flavors to meld.
   • Sprinkle garam masala over the curry and mix gently.

6. Garnish and Serve:

   • Remove from heat and garnish with chopped fresh cilantro.
   • Serve hot with steamed rice, naan, or roti.

Enjoy Your Indian-Inspired Egg Curry!

Feel free to adjust the spice level and flavors to suit your taste. This dish can also be customized with additional ingredients like peas, spinach, or potatoes for extra texture and flavor.

Shakshuka An Eggtra Yummy Recipe

Ingredients:

• 4 large eggs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 can (14.5 oz) crushed tomatoes
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Feta cheese, crumbled (optional)
• Bread or pita, for serving

Instructions:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, about 4-5 minutes.

2. Add the Vegetables: Stir in the chopped red bell pepper and continue to cook for another 5 minutes, until the pepper is softened.

3. Add the Garlic and Spices: Add the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Cook for about 1 minute, stirring frequently until fragrant.

4. Add the Tomatoes: Pour in the crushed tomatoes and stir to combine. Season with salt and pepper. Reduce the heat to low and let the sauce simmer for about 10 minutes, until it thickens slightly.

5. Make Wells for the Eggs: Using a spoon, make small wells in the sauce and gently crack an egg into each well.

6. Cook the Eggs: Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 5-7 minutes. For firmer yolks, cook for an additional 1-2 minutes.

7. Garnish and Serve: Remove from heat, sprinkle with fresh cilantro or parsley, and add crumbled feta cheese, if desired. Serve hot with crusty bread or pita for dipping.

Black-Eyed Peas and Tuna Rice Bowl

Ingredients:

• 1 cup cooked black-eyed peas (canned or freshly cooked, drained and rinsed)
• 1 cup rice (white, brown, or jasmine), cooked
• 1 can (5 oz) tuna in water, drained
• 1 cup cabbage, thinly sliced
• 2 medium carrots, peeled and julienned or thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon smoked paprika (optional, for extra flavor)
• Salt and pepper to taste
• Fresh parsley or green onions, chopped (optional, for garnish)

Instructions:

1. Cook the Rice: Prepare the rice according to package instructions. Set aside once cooked.

2. Prepare the Vegetables: Thinly slice the cabbage and julienne or thinly slice the carrots.

3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

4. Cook the Carrots and Cabbage: Add the carrots and cabbage to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.

5. Combine Black-Eyed Peas and Tuna: Add the cooked black-eyed peas and drained tuna to the skillet with the vegetables. Stir gently to combine.

6. Season the Mixture: Drizzle the soy sauce, lemon juice, and smoked paprika over the mixture. Stir well to coat everything evenly. Season with salt and pepper to taste.

7. Combine with Rice: Add the cooked rice to the skillet and mix everything together, cooking for an additional 2-3 minutes until heated through and flavors are well combined.

8. Garnish and Serve: Remove from heat, garnish with chopped parsley or green onions if desired, and serve hot.

This hearty and healthy bowl is perfect as a complete meal, offering a good mix of protein, vegetables, and grains.

Stir-Fried Cabbage and Carrots

 

Ingredients:

• 1/2 medium cabbage, thinly sliced
• 3 large carrots, julienned or thinly sliced
• 2 tablespoons olive oil (or sesame oil for extra flavor)
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 green onions, chopped (optional, for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Vegetables: Thinly slice the cabbage and julienne or thinly slice the carrots. Set aside.

2. Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.

3. Sauté the Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.

4. Add the Carrots: Add the carrots to the pan and cook for about 3-4 minutes, stirring frequently, until they begin to soften.

5. Add the Cabbage: Add the sliced cabbage to the skillet, stirring well to combine with the carrots. Continue to cook for another 5-6 minutes, stirring occasionally, until the cabbage is wilted but still slightly crisp.

6. Season the Vegetables: Drizzle the soy sauce, vinegar, and honey over the vegetables. Stir well to coat evenly. Add black pepper and red pepper flakes if using, and mix thoroughly.

7. Cook to Desired Texture: Continue to stir-fry the vegetables for an additional 2-3 minutes, allowing the flavors to meld. Adjust seasoning if necessary.

8. Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve hot as a side dish or over rice or noodles for a complete meal.

This stir-fried cabbage and carrot dish is flavorful, healthy, and pairs well with a variety of main dishes. Enjoy!

Crispy Garlic Parmesan Roasted Potatoes

 

Ingredients:

• 4 medium-sized potatoes (Yukon Gold or red potatoes work best), washed and cut into bite-sized cubes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Prepare the Potatoes: In a large bowl, toss the potato cubes with olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Make sure the potatoes are well coated with the seasoning mixture.

3. Add Parmesan: Sprinkle the grated Parmesan cheese over the potatoes and mix well to coat evenly.

4. Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow them to roast evenly.

5. Roast the Potatoes: Bake in the preheated oven for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.

6. Serve: Remove from the oven, sprinkle with fresh chopped parsley if desired, and serve hot as a side dish or snack.

These Crispy Garlic Parmesan Roasted Potatoes are perfect as a side dish with any meal or as a satisfying snack. Enjoy the perfect balance of crispiness, savory garlic, and cheesy goodness!