Spaghettini with shrimps

Denis Martel — Sun, 18 Apr 2010 14:25:05 +0000

Tiger shrimps might be cheaper but they are though. I much prefer white shrimps. I usually buy them frozen on sale.

When I originally created this recipe, I used green pepper instead or red. The girls told me the dish lacked color. Therefore, I suggest you are using red pepper to bring some humph to the dish.

Ingredients:

30 ml olive oil
5 garlic cloves, chopped
2 green onions, chopped
350 ml mushrooms, chopped in large chunks (I use oysters and Portobello but you can use regular mushrooms too)
Half of one red pepper, cut in slices
300 ml white wine
5 ml sel d’espelette (this is a speciality salt. If you do not have any, increase the regular salt by 5 ml and also add 2 ml chilli pepper flakes)
2 ml salt
5 ml curry powder
600 ml uncooked white shrimps
500 gr whole wheat Spaghettini

Method:

In a large frying pan, heat the oil and add the green onions, mushrooms and red peppers
Cook for about 3 minutes then add the garlic
Cook another 3 minutes then add wine, salt and curry
Cook for 3 minutes then add the shrimps
Cook a few minutes, until the shrimps are cooked
Adjust seasoning and serve over whole wheat Spaghettini

Chicken Breast in Tomato Sauce

Denis Martel — Sat, 17 Apr 2010 14:54:40 +0000

I had a leftover quantity of a can of crushed tomatoes and some sake in the refrigerator one day. Cheryl suggested I use it for making chicken cacciatore. I did not felt like it but I looked at about five cookbooks to find some ideas on how to use my leftovers with no avail other than peppers are often used with tomatoes. I said fine, let me create something new. It turned out pretty good, just a dash not salted and spicy enough. In the list of ingredients, I have increased the amount out salt and pepper.

If you do not have the Fleur de Set, just use coarse salt with some more chilli and cayenne.

Ingredients:

Four chicken breast (nothing stop you to use legs instead if you prefer the dark meat)
125 ml sake
50 ml olive oil
One green pepper cut in 2 cm squares
Half a red pepper cut in 2 cm squares
4 Jalapenos peppers, chopped
4 garlic cloves, chopped
300 ml crushed tomatoes (about half a can)
10 ml Fleur de Sel or Piment D’Espelette
3 ml Cayenne pepper
3 ml Chili pepper

Method:

Marinate the chicken breast in the sake for about 2 hours
Heat the oil in a large frying pan
Sauté chicken in the oil for about 5 minutes each sides
Place the chicken breasts in a baking dish
To the frying pan, add the red and green peppers, jalapenos and garlic and sauté for about three minutes
Add some of the sake for the marinate to deglaze and cook another minute
Add the cooked veggies to the chicken
Add seasoning and tomatoes
Bake at 325⁰ F for about 40 minutes, turning the breast and mixing the tomato sauce half way through

Red Pepper – Let's Cook Together

Spaghettini with shrimps

Chicken Breast in Tomato Sauce