The post LOBSTER SLIDERS WITH CARAMELIZED APPLES appeared first on My Digital Kitchen.
]]>This is a paid partnership with PEI Lobster. Although I have been compensated, all opinions are my own.
With the holidays upon us, switch things up by adding lobster to your menu, with these easy and delicious Lobster Sliders with Caramelized Apples. Whether you are hosting a small family gathering or looking for something light to snack on, these sliders will be your go-to, whether you choose to make them for the holidays or all year round!
When I think of the holidays, especially Christmas day – which is by far my FAVORITE holiday of all time, I am used to the traditional go-to meals, like roasted turkey, sweet potato casseroles, ham roasts, salads, and lots of cookies and pies. However, some people (like myself) are either pescatarian, or have some dietary restrictions, which means some meatless alternatives would be preferred. Now, if you have never considered adding lobster to your holiday table, now is the time to do so, and better yet, do so by adding these Lobster Sliders with Caramelized Apples. It’s so easy and so worth it.
However, you don’t have to reserve these sliders just for the holidays, as they can be enjoyed all year round. Serve them up at a super-bowl party, a spring brunch, summer picnics, or even other festive occasions like Easter and thanksgiving. The versatility of these lobster sliders is what makes them so delightful.
If you’re familiar with lobster, then you can probably agree that there is a certain luxury added to it, which can make it quite intimidating to cook. However, lobster isn’t only easy to cook and easily accessible, but its origins are actually quite humble.
For example, did you know that back in the mid 19th century, lobster was known as a poor man’s meal because of the overabundance of them? And due to that, they were fed to prisoners, and eventually became a popular canned and cheap food accessible to lower income households who still needed to get their protein. Lobster meat was also used as fish bait by Native Americans, but somehow, during the years, lobster went from poverty to luxury. Well, now that you’ve had a brief history lesson, I’m using this holiday recipe to present lobster in its authentic, humble and nutritious origins.
Whether you live in PEI, or any other province in Canada, PEI lobster is easily accessible. You can swing by any supermarket in PEI and pick up lobster, or if you live in another province, you can order it online and have it shipped to you by priority mail. Plus, you can either order the lobster shelled, or cooked, chopped, and packaged in a vacuum sealed bag, depending on how you choose to use it. It’s that easy! In addition, PEI Lobster is also very healthy and sustainable.
Now, you’re probably wondering, how did this somewhat game day recipe make its way to my holiday table? Well, the story is quite interesting. Every year, I go out of town to spend Christmas with my family. We have a somewhat basic tradition, which starts with opening gifts by the tree at 8am, breakfast at 10am and Christmas dinner at 6pm. However, there’s always a basketball game that my family watches which usually comes on at midday. So of course during that period between breakfast and dinner, everyone starts getting hungry, but my aunt literally won’t let anyone into the kitchen because she’d be busy cooking up a large Christmas dinner that would be eaten at 6pm.
One afternoon before the game started, I came over with some leftover lobster salad, and I snuck into the kitchen to grab some sliced bread and took it to the basement where my cousins were watching the game. I actually brought it for myself to snack on, but eating in front of hungry people is never a good idea, so of course I had to share. Ever since then, we called it the “Christmas Superbowl” because we ate game day food on Christmas day. So every Christmas afternoon while watching the game, I would always make sliders to snack on before Christmas dinner. It’s been a tradition ever since.
Now, I’m sharing this tradition with you, and hopefully, it inspires you to add lobster to your holiday table, knowing that you can enjoy easy, healthy and sustainable lobster with no fuss and all smiles.
- Meat from a 1½-pound cooked lobster (1¼ cups), cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 teaspoons chili sauce
- 2 tablespoons crème fraîche
- 1 tablespoon minced shallot
- 1½ teaspoons minced basil leaves
- 1 tablespoon lemon juice
- ½ teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper to taste
- 2 green apples, peeled and sliced
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- Pinch of cinnamon (optional)
- 1 tablespoon olive oil
- Eight 2-inch round soft brioche buns, split
- In a medium bowl, mix the lobster with the mayonnaise, chili, crème fraîche, shallot, basil, lemon juice and zest. Season with salt and white pepper and refrigerate until ready to use.
- Cut the peeled apples into quarters, then slice each quarter into four pieces. Melt the butter over medium-high heat, then add brown sugar, followed by the apples. Toss the apples until they are caramelized, then add cinnamon. Remove from heat and set aside.
- 3. Brush the cut side of each roll with olive oil. Heat a large skillet over medium heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Layer the bottom half of each roll with apples, then spoon about 3 tablespoons of the lobster on top. Close the sliders and serve.
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]]>The post LEMON-PARMESAN COCONUT BASIL CHICKEN appeared first on My Digital Kitchen.
]]>The sun is shining and the warm weather feels amazing, so it only makes sense to create a bright and flavourful dish that reflects and celebrates the beautiful summer weather we are having. Allow me to introduce this low carb Lemon-Parmesan Coconut Basil Chicken. All I can say is, it’s so dang good!
With the current pandemic we are facing, a lot of us are in quarantine, and in some cases, it has most of us spending quality time with our families, and cooking more. I think I have lost track of the number of dalgona coffees, banana breads and carrot cakes I have made….but I certainly refuse to jump on the pancake cereal trend because I like my pancakes the way God intended; four thick stacks with maple syrup and butter. It’s always about the simple pleasures.
However, I have always believed in finding a healthy balance with food. So even when I have the occasional sweet indulgences, I always maintain a clean and healthy lifestyle the majority of the time. Health is the ultimate wealth, and so is this lemony-cheesy herbed chicken.
I actually cooked this dish for a good friend of mine who has been wonderful to me during the pandemic lockdown. Being on disability, I didn’t have the mobility to wait in line for hours or carry heavy bags of groceries. The online grocery time slots were also unavailable due to a high demand of orders, so I was indeed in a pickle, facing a food apocalypse in my kitchen. Shiela, my wonderful friend, came to my rescue! She would take my grocery list and bring me groceries every week. Isn’t humanity wonderful?
Even though things are slowly starting to normalize again, she still helps with my grocery shopping. My biggest love language is cooking and feeding people, so it was only fitting that I gift her with this delicious low carb recipe as a “thank you for being a friend…” (Golden Girls anyone?).
Feel free to pair this with roasted broccoli, cauliflower rice, or spiralized zoodles. You could also pair it with basmati rice, brown rice or roasted sweet potatoes if you’re not low carb.
- ½ cup chickpea flour (or coconut flour)
- 1 tsp garlic powder
- ½ tsp kosher salt (plus more for seasoning)
- ½ tsp ground black pepper (plus more for seasoning)
- 5 chicken thighs, bone in and skin on
- 1 tbsp coconut oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 shallots, chopped
- Half a red bell pepper, thinly sliced
- 1 ½ cups Italian parsley, chopped
- ⅔ cup organic chicken broth
- 1 can (400ml) full fat coconut milk (refrigerated overnight)
- ½ cup freshly grated parmesan cheese
- Half a lemon, sliced to circles
- ⅓ cup freshly chopped basil, plus more for topping
- In a large bowl, combine flour, garlic powder, ½ tsp salt and ½ tsp black pepper. Mix thoroughly, then dredge chicken thighs on all sides in the flour mixture. Set aside.
- Heat a large deep skillet or dutch oven over medium-high heat and add oil. Once hot, add chicken thighs skin side down and sear until golden and crisp; about 6 minutes. Flip the chicken thighs and sear the other side for 6 minutes. Remove the chicken from the pan and set aside. Pour out the rendered fat and scrape out the browned bits.
- Return the skillet to the stove and turn the heat down to medium. Add the butter to the pan until melted, then add minced garlic, shallots, red bell pepper and parsley. Cook for 1-2 minutes until fragrant, then add chicken broth, coconut milk, parmesan cheese and more salt and pepper until it reaches your desired taste. Add back the chicken, then add in lemon slices. Cover the skillet and let it simmer for 5-6 minutes until the chicken is completely cooked.
- When ready, turn the heat off and remove the skillet from the heat. Stir in basil and garnish with basil leaves (optional). Serve!
I’d love to see your creations! Kindly rate, comment, and share this recipe. When you make it, hashtag #mydigitalkitchen so I can re-share on my socials!
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]]>The post SPICY LENTIL CURRY AND GARLIC NAAN appeared first on My Digital Kitchen.
]]>Cold weather forever calls for soothing comfort foods, which is why this Spicy Lentil Curry and Garlic Naan should be your new weeknight favourite. This flavourful and luxurious bowl of lentils is also gluten and dairy free.
I hope you are all having an amazing New Year so far. The holidays have been wrapped up for a few weeks and now we are back to our regular routine with work, taking down the holiday decorations and of course, lots and lots of snow. However, if part of your regular routine involves clean eating, then this recipe is right up your alley. My Spicy Lentil Curry provides you with protein, fibre, iron and total deliciousness.
This dish is actually a staple in my household. Not only is it quick and easy to make, but it also makes substantial portions, can be eaten with pretty much any savoury side dish, and also stores for slightly over a week. So, if you’re a fan of curries, you should definitely give this dish a try! It’s creamy, spicy with a hint of heat, garlicky and smooth.
The naan bread is also gluten free (contains dairy) and can be made in advance. Since I had posted the naan bread, previously, you can find the link to the recipe in the ingredients. I hope you enjoy this delicious curry dish as much as I do, which frankly is almost on a regular basis. Happy eating!
- 2 tbsp extra virgin olive oil
- 1 medium shallot, chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp kosher salt
- 1 jalapeno pepper, chopped
- 2 cups water
- 1 ½ cups red lentils
- 1 (14oz) can full fat coconut milk (unsweetened)
- 3 cups baby spinach
- Cilantro, for garnish
- Sesame Garlic Naan for side
- Heat oil in skillet over medium-high heat. Saute shallots, ginger and garlic until brown, about 1 minute. Add cumin, coriander, turmeric, salt and jalapeno and stir until spices are toasted, about 1 minute.
- Add in water, lentils and coconut milk, then stir until the fat in the coconut milk is absorbed. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.
- When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve topped with cilantro and a side of gluten free naan.
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]]>The post SESAME GINGER ROASTED CHICKEN AND CARROTS appeared first on My Digital Kitchen.
]]>A hearty and healthy Fall dish that packs quite a flavour punch. This Sesame Ginger Roasted Chicken and Carrots is a delicious and cosy start to your Fall cooking. it’s crispy, spicy and slightly smokey with sweet hints of ginger, sriracha and honey, plus the carrots make the perfect compliment to this dish.
It’s September, and just like that our warm summer weather drifts away in a flash. The temperatures are cooler, pumpkin spice lattes are back, and we’re basically back in fall jackets and darker colours. As much as I hate saying goodbye to the short summer months we had, I do adore autumn and all the lovely colours and festivities it has to offer, particularity fall cuisine. This sesame ginger roasted chicken and carrots is a fall masterpiece that needs to make it to your lunch or dinner table!
Some of you who have been following along with my recipes and my journey (I heart you all) know that I had kept the majority of my savoury recipes pescatarian, but with some new exciting content changes and the upcoming release of my cookbook, I decided to diversify my recipes into a broad range of categories, while keeping it healthy and delicious of course. There will be a little something for everyone, and I’m super excited to share more yumminess with you!
In the meantime, go ahead and add this recipe to your to-do list. You won’t regret it.
- 1 lb (4) chicken thighs, bone in, skin on
- Kosher salt and black pepper
- 2 tablespoons sesame oil, divided
- 1 lb rainbow carrots, washed and chopped into 3 sections
- 2 tablespoons organic soy sauce
- 2 tablespoons sriracha hot sauce
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon raw honey
- 1 tablespoon minced ginger
- 2-3 scallions, chopped
- 1 tablespoon sesame seeds (for topping)
- Start by preheating your oven to 425°F. Heat a 12-inch cast iron skillet over medium heat.
- Season chicken thighs with salt and better on both sides, then rub with 1 tbsp sesame oil.
- Once the skillet is hot, place chicken thigh skin side down in the skillet and cook undisturbed until the fat has rendered out, about 6 minutes. Flip thighs and cook the reverse side for 2-3 minutes, then transfer chicken to a plate. Pour out excess oil and fat and leave just enough to coat the skillet. Return the skillet to the stove top and turn heat to medium-high.
- Place chopped carrots in the skillet and cook until a char forms for about 5 minutes, then flip carrots and season with some salt. Cook reverse side for 2 minutes, then turn the stove off and transfer hot skillet (use oven mitts!) to the oven. Roast carrots for 10 minutes. While your carrots are in the oven, combine soy sauce, sriracha, rice vinegar, honey and ginger in a small bowl and whisk until mixed.
- When carrots are ready, remove the skillet from the oven, but keep the oven on. Return chicken to skillet and pour soy ginger mixture over the chicken and carrots. Return the skillet to the oven and roast for 15-18 minutes. When ready, top with sesame seeds and scallions. Serve hot.
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]]>The post SPICY VEGGIE SAUSAGE AND SHRIMP CONCHIGLIE appeared first on My Digital Kitchen.
]]>We know how hectic life can get when summer comes to an end and we’re all running around preparing ourselves to go back to school or work. Whether you’re a parent trying to map out quick lunches for the kids, or a teacher looking for a grab and go healthy lunch that can last you through the week. This Spicy Veggie Sausage and Shrimp Conchiglie with Andy Boy Produce broccoli rabe is a quick, healthy and easy option that can be enjoyed both as a side dish salad or a warm pasta meal for you and your whole family.
It’s hard to imagine that summer has come to an end and it’s already September. I know summers are always short, but this time it seemed shorter than usual. Although it would be nice to have an extra month of summer, I am more than ready for fall. I’m actually putting together a fall harvest theme in a couple of weeks in which I will be showcasing recipe platters using my favorite fall harvest crops. Stay tuned for that, it’s going to be pretty exciting.
I’m neither a teacher nor a student anymore (thank goodness), but I remember how frustrating it was not having the time to meal prep daily during the first couple of weeks when lectures resumed. I was running around from one lecture to another while occasionally stopping at Tim Hortons or Popeyes during my breaks and loading up on cholesterol and carbs. It wasn’t fun, and it took a toll on my mind, health and body. From stressful essays, assignments and exams to fast food and caffeine overloads, I couldn’t wait for this cycle to end.
Fast forward to the present, I wish I could go back to those university days and meal prep properly with recipes like this Spicy Veggie Sausage and Shrimp Conchiglie. Not only is it much healthier than fast food or restaurant food, but it’s very easy to prep for an entire week and also makes great lunches or dinners for your whole family.
I was asked to participate in the back to school campaign, sponsored by Andy Boy Produce. Although I have been compensated, all opinions are my own.
- 1 bunch broccoli rabe, blanched
- 500g conchiglie pasta, boiled
- 1 lb raw shrimp
- 0.8 lb (380g) spicy vegan sausage, sliced
- Salt and pepper to taste
- ⅓ cup unsweetened almond milk
- 1 teaspoon onion powder
- 4 tablespoons olive oil
- 1 cup chopped cauliflower florets
- For Pesto:
- ¾ cup fresh basil leaves
- ½ cup chopped walnuts
- ½ cup freshly grated parmesan cheese
- 2-3 tablespoons of olive oil
- Salt and pepper to taste
- Combine all pesto ingredients in a food processor and puree until smooth, then set aside. You should have the consistency of a smooth paste.
- Place a deep skillet over medium heat and add 1 tablespoon of olive oil. Saute veggie sausages until golden brown on each side, then remove the sausages and set aside. Add another tablespoon of olive oil and saute cauliflower florets until golden brown, then remove and set aside. Add the remaining 2 tablespoons of olive oil and saute shrimp, then add salt, pepper and almond milk.
- Reduce heat to medium low and simmer for 1 minute. Turn the heat off and add boiled conchiglie into the shrimp mixture, then add pesto and broccoli rabe and mix until all the conchiglie is coated with all the ingredients. Transfer conchiglie into a serving plate and top with cauliflower and veggie sausage. Enjoy.
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]]>The post CRISPY HADDOCK TACOS WITH LIME AIOLI appeared first on My Digital Kitchen.
]]>Fish tacos? Yes. Crispy Haddock Tacos with Spicy Lime Aioli? Hell yes! Fish tacos fried with air instead of oil? Say what? Thanks to the Chefman air fryer, I was able to make these crispy fish tacos with zero guilt and 100% flavour. Gluten free certified and pescatarian approved.
I love tacos, plain and simple. Fish tacos have always been my favorite. You get that crispy fish fillet sitting on a layer of crunchy coleslaw, drenched in delicious dressing and finished with a squeeze of lime, folding the sometimes toasted taco shell and biting into it with no shame and all the happy gains. What’s not to love?
Well for starters, if you crave fish tacos all the time like I do, you wouldn’t love the fact that the fish is often deep fried, I mean it has to be crispy right? So that’s a bummer. Don’t get me wrong, I definitely believe in occasional indulgences, but it doesn’t hurt to opt for tasty substitutions that are made with better quality ingredients and are free of trans fats and bad cholesterol.
So my friends, thats where these yummy fish tacos come in. For starters, these haddock fillets are coated in almond flour instead of all purpose flour or breadcrumbs, which makes it paleo approved and also more nutritious.
Now for the best part, these crispy haddock tacos are air fried! For those of you who aren’t familiar with air frying, i’ll gladly break it down for you. An air fryer basically cooks or fries your food by circulating hot air around the food at a high speed, thus producing a crispy layer. All it requires is about 1-2 tablespoons of oil, which in comparison to other deep fried recipes that require over 1 quart of vegetable oil, the air fryer is a much smarter option. Enjoy these tacos as much as I did, but don’t eat them all at once, because I did that too.
- 1 lb haddock fillets
- 1.5 cups almond meal/flour
- 1 free range egg, whisked
- 2 tablespoons olive oil
- 2 tablespoon Italian herbs
- 2 teaspoons organic onion powder
- Salt and pepper to taste
- 6 gluten free tortilla shells, toasted
- Aioli:
- ½ cup low fat mayonnaise
- 2 tablespoons sriracha hot sauce
- 1 teaspoon organic garlic powder
- 1 small lime, squeezed
- Toppings: jalapenos, grape tomatoes, mixed veggies
- Place almond flour and egg in two separate bowls. Mix in olive oil, Italian herbs, onion powder, salt and pepper into the almond flour mixture. Coat haddock fillets in the, egg then in the almond flour mixture until fully coated. Set aside.
- Preheat air fryer to 390 degrees F. Fry the fillets for 10 minutes. Blend aioli ingredients in a food processor and set aside. Layer taco shells with toppings and haddock fillets. Drizzle with lime aioli. Enjoy.
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]]>The post PIZZA CLAM ARRABBIATA appeared first on My Digital Kitchen.
]]>Clams don’t always have to be eaten with white sauce. How do I know that? Because this Pizza Clam Arrabbiata with a light spelt crust will make you fall to your knees like It made me!
Anyone who knows me is well aware of two things: 1) my insatiable love for pizza; 2) my quest to make the perfect pizza, and I’m talking lightly puffed edges with selective browned spots around a soft and thin crust. I’ve literally been trying out different ways to make the best pizza with the perfect crust, and I’m guessing that by the tone of this post so far, you’re thinking I’ve finally achieved that with this recipe. Well, nope! But close enough.
Don’t get me wrong, this Pizza Clam Arrabbiata was amazing on all levels. However, being the perfectionist that I am which a slight case of OCD, I’ll be 100% content when I create my dream pizza, and believe me, you’ll hear about it. I just purchased a pizza stone, so stay tuned!
When you think arrabbiata, you think spicy red sauce tossed with penne or any pasta, or even a great dip for bread. Although it’s not uncommon to find arrabbiata pizza, it definitely adds a unique touch as a pizza sauce because of that extra spicy kick you get from the chili. Arrabbiata mainly consists of tomatoes, onions, garlic, dried chili, red wine and olive oil. That’s it! So simple and yet so satisfying.
Finally, the addition of the clams takes these mini pizzas to a whole new level. I add protein to all my meals, even pizza! But being pescatarian, I’ve added shrimp and scallops to my pizza recipes before, and they didn’t quite do it for me. There’s something about the texture of shrimp and scallops that don’t quite mesh well with pizza, at least according to my palate. Plus, if you’re using them as toppings before adding the cheese, they have a high chance of being overcooked and chewy, which is a no no. However, clams already have a meaty texture, so they make a great pizza topping for pescatarians like myself. It checks on flavor, texture, and of course, extra protein.
Don’t forget to tag @mydigitalkitchen or #mydigitalkitchen on Instagram or leave a comment below or on my Facebook page when you try this recipe. I’d love to see what you come up with!
- For the crust
- 1 cup warm water
- 1 teaspoon instant yeast
- 1 teaspoon cane sugar
- 2 cups light spelt flour
- 1 teaspoon sea salt
- For the sauce
- 1 teaspoon virgin olive oil
- 1 cup chopped red onion
- 4 cloves garlic, minced
- ½ cup red wine, like cabernet sauvignon
- 1 tablespoon chopped fresh basil
- 2 small chili peppers, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 2 (14.5 ounce) cans peeled and diced tomatoes
- Toppings:
- 1 cup mozzarella cheese
- ½ cup steamed clams
- Pea shoots (optional)
- Start by making your pizza dough. In a small bowl, combine water, yeast and sugar and let it stand until it foams at the top.
- Attach a dough hook to a stand mixer and combine flour and salt. Increase the speed to medium and add yeast mixture until a soft ball forms. You want to mix for at least 3 minutes, otherwise, the dough will be really sticky and hard to handle.
- Transfer the dough onto a floured surface and knead for a few minutes to prevent sticking. Your dough should be soft but not sticking to your hands. Place dough in a lightly oiled bowl and cover with plastic wrap or a clean cloth. Let the dough rise in a warm or humid area for about 30 minutes – 1 hour.
- While the dough is rising, prepare your arrabbiata sauce. Heat oil in a large saucepan over medium heat. Sauté the onion and garlic or 5 minutes. Stir in wine, basil, chili pepper, tomato paste, lemon juice, black pepper and tomatoes. Bring to a boil and reduce heat to medium, and simmer uncovered about 15 minutes. Remove from heat and set aside.
- Set your oven to 525°F and spread out two mini cast iron skillets. Sprinkle some cornmeal in the skillets. Divide pizza dough batter and place half of the dough in the freezer sealed in an airtight bag. This will be stored for later use. Divide half of the other dough between the two skillets and press until all edges are covered. Lightly brush the edges with a little bit of olive oil. Top with arrabbiata sauce, clams, and mozzarella cheese and place the skillets in the bottom rack of the oven. Bake for 5-8 minutes.
- Top with pea shoots or basil leaves. Serve immediately.
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]]>The post TOM YUM SHRIMP NOODLE SOUP appeared first on My Digital Kitchen.
]]>Anytime you plan on going to Thailand, you have to enjoy the beautiful scenery, visit the elephant sanctuary, and of course, indulge in the yummy cuisine the country has to offer, like this gluten free Tom Yum Shrimp Noodle Soup!
I’m finally back from Thailand! Back to my Toronto reality, my cozy studio apartment, and of course, work work work! Thailand was so amazing. The weather was hot, maybe a little too hot, the people were super friendly, the food was amazing, and there were just so many things to do! But don’t you worry, I will do a separate blog post with highlights about my trip to this beautiful country, so stay tuned!
When we think Thailand cuisine, we usually think Pad Thai. Pad Thai is a noodle-based dish made with egg and topped with nuts, spices, and shrimp, or any other protein of choice. Although Pad Thai is a very popular street food in Thailand, there are other popular Thai dishes as well. There’s Pad Mee, which is very similar to Pad Thai but cooked with larger noodles. Then, there’s Tom Yum soup, which is a hot and sour soup usually topped with shrimp. It’s hot, it’s spicy, it’s delicious!
In my version of tom yum soup, I added brown rice noodles to give it a boost of healthy carbs, that way you can enjoy a hearty lunch! The soup on its own is fine as well, so the addition of the noodles is an option. Plus, since I’m still having Thailand withdrawal blues, this tom yum shrimp noodle soup is my little nostalgic takeaway from my vacation of a lifetime.
Don’t forget to tag @mydigitalkitchen or #mydigitalkitchen on Instagram or leave a comment below or on my Facebook page when you try this recipe. I’d love to see what you come up with!
- 300g brown rice noodles
- 1 lb. large shrimp, peeled
- 2 quarts sodium free veggie broth (or bone broth)
- 1 teaspoon organic cane sugar (optional)
- *2 stalks fresh lemongrass, sliced
- 2 tablespoons grated ginger
- 2 tablespoons Thai fish sauce
- 1 red chili pepper, sliced
- 1 green onion, sliced
- 2 limes, juiced
- Salt, to taste
- Pea shoots, for topping
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, ginger, and chilli pepper. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse with the broth.
- Uncover the saucepan and add the fish sauce and sugar. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Be careful not to overcook the shrimp or they will turn out chewy. While the broth is simmering, add rice noodles until cooked, about 3 minutes.
- Remove from the heat and add the lime juice and green onions. Serve with pea shoots.
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]]>The post CREAMY MUSHROOM WHITE WINE LINGUINE appeared first on My Digital Kitchen.
]]>It’s clear that I’ve been in a pasta mood lately, and also slightly obsessed with cooking with white wine. However, would you believe me if I told you that this Creamy Mushroom White Wine Linguine is gluten free, dairy free and high in protein? Well, at least believe me when I tell you that it’s absolutely delicious!
I have a story to share with you guys. It almost sounds like a classic plot you would find in a movie, except this one really happened. Back in 2009, I was leaving my modelling class with two of my friends whom I had also met at the school (yup, I had Naomi Campbell fever). While we were walking towards the subway station, we took a shortcut that led us through an alley. As we were walking through this somewhat sketchy looking alley, we spotted a man on the floor.
He was wearing office work clothes with really nice shoes, so we figured he wasn’t homeless, but as we walked closer towards him, we noticed he was twitching quite aggressively. It didn’t take us very long to realize that he was indeed having a seizure. While we were on the phone with 911, he got out of his seizure, and then thanked us for finding him. He revealed that he had been in and out of seizures for months. He also revealed that he had a brain tumor and the doctors told him that his life expectancy was significantly cut short. However, he was very thankful that we found him. In fact, his exact comment was “at least I’m lucky that I’m in the company of beautiful women.” As heartwarming as that felt, it was also a sad and quiet walk to the subway station. We said our goodbyes and parted ways, and we never spoke of that experience ever again.
Fast forward to April 2018. I was working out of a café downtown, which coincidentally, was a few blocks away from the modelling school I attended almost 9 years ago. As usual, I was typing away on my laptop while simultaneously chowing down on a pistachio croissant, until a tall man approached me and asked if the seat across from me was taken. Of course, at this point you’ve already guessed where I’m going with this story. The first thing he said to me was, “I never thought I would ever run into any of you guys ever again!” and after a few confusing stares and a possible question mark on top of my head, he revealed who he was and reminded me of the alley incident in 2009. I literally screamed! Fast forward through the screams, hugs, excitement and concerning stares from others at the café, he revealed that his tumor went into remission. And although there is a possibility that it may come back, he’s living his life one day at a time and making the best out of it. He got therapy, got married, travelled the world and overall is doing amazing!
I guess the takeaway from this story is, no matter how rough or uncertain life may seem, there’s always a light at the end of the tunnel, as long as you have a positive outlook on life. If you’re reading this post today Mark, this one is for you.
- ½ a pack (300g) gluten free linguine
- 2 tablespoons (30ml) virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 can (284ml) cremini mushrooms, sliced
- ½ a cup white wine
- ½ a cup canned cannellini (white kidney beans)
- 1 cup (8oz) unsweetened oat milk
- 1 tablespoon gluten free rice flour
- Kosher salt and black pepper to taste
- Fresh basil for topping
- In a double boiler or a large pot, add in 6 cups of water. sprinkled with a generous amount of salt and boil linguine according to package instructions.
- Place a skillet over medium heat and add olive oil. Add garlic and shallots and sauté for 2 minutes until slightly brown. This. Add in mushrooms and sauté for another minute.
- Add in the cannellini and white wine and let it simmer for about a minute until the wine is reduced by half. Whisk oat milk with rice flour in a separate bowl until smooth, then pour it into the skillet. Season with salt and pepper to your desired taste. Cover the skillet and simmer on low for another 3-5 minutes.
- When ready, turn off the heat and fold in the cooked linguine with ¼ cup of pasta water. Top with fresh basil and serve.
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]]>A light, easy and healthier dairy free pasta recipe, this Sage Mushroom Scallop Penne will be a weeknight hit on the dinner table!
The weekend is finally over, it’s Monday, and it’s starting to look a lot like spring. It was quite a rough winter, so I’m glad that the sun is finally back from its long vacation. But hey, regardless of how long and cold the winters can get, a good plate of pasta never seems to go out of style. However, with the gradual transition into spring, a lighter plate of pasta would seem more ideal on the body.
Think of it as a way to sort of “spring clean” your body from all the heavy winter indulgencies, and although pasta isn’t exactly a remedy for detox, this sage mushroom scallop penne is loaded with light flavors and ingredients that will definitely put you and your body in a happy spring mood.
Scallops are one of my favorite seafood dishes. Being pescatarian, I like to believe that I can enjoy an endless selection of seafood, but the truth is, there’s only so much seafood I can eat on a daily basis. Sometimes I don’t crave my usual favorites like salmon or shrimp for weeks! I even go on vegetarian or full on vegan splurges (as I like to call them) for weeks just because I lose my seafood cravings. However, I believe that this can be a good thing because it pushes me to get creative with my plant-based meal recipes. However, this is all about scallops and pasta, so I won’t steal your shine baby.
Although scallops are very easy to cook, it’s very possible to overcook them. I always sear my scallops for exactly 2 minutes per side on medium heat to get it perfectly browned, while maintaining its tender and flakey texture. Let’s just say, you want to add this sage mushroom scallop penne do your lunch or dinner menu!
- 1 pack multigrain penne, about 150g, cooked
- 6 large cremini mushrooms, sliced
- 1 pack fresh scallops, about 150g
- 1 cup unsweetened almond milk
- ¼ cup white wine, like pino grigio
- 2 tablespoons pure coconut oil, or olive oil
- 1 tablespoon pure olive oil
- 2 garlic cloves, chopped
- ½ cup red onions, chopped
- 3 fresh sage leaves, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- Place a skillet over medium heat and add 1 tablespoon of olive oil. When the oil expands, add raw scallops and sear each side for about 2 minutes. Transfer to a bowl when cooked and set scallops aside, and using the same skillet, add 2 tablespoons of coconut or olive oil. Add onions, garlic, mushrooms, sage, salt and pepper and stir for about 2 minutes.
- Add almond milk and white wine and cover the skillet. Simmer for 5 minutes, then turn the heat off. Add pasta and scallops and stir until all ingredients are incorporated. You may have some liquid at the bottom and that’s normal, but the pasta absorbs it eventually.
- Serve and enjoy.
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