Blacken Shrimp Pasta

Using the blacken spice mix from the catfish recipe posted on the 26th of February 2018, I mixed up this spicy pasta dish. It is really easy to make. Ingredients Spice mix – see catfish recipe from the 26th of Feb 2018 2 lb. cleaned and deveined shrimp 1 quart of homemade marinara sauce 4 medium zucchinis’, spiralizer 1 red onion minced 1 red bell pepper, diced Handful of Italian parsley, chopped and stems removed. Cheese of choice Directions Place zucchini noodles in a large bowl. Place pasta sauce, onions and peppers into a sauce pan and slowly warm. Place about ¼ cup of seasoning mix in a bowl, toss shrimp to coat evenly. Place an iron grill on high heat, oil grill, and grill shrimp abou

Grilled Blacken Catfish

Ingredients 4 6 to 8 oz. catfish fillets Avocado oil Compound butter 1 stick unsalted butter 4 tablespoons of freshly minced cilantro 1 clove of garlic minced 1 lime, zested and juiced Seasoning mix 4 tablespoons sweet paprika 2 ½ tablespoons fresh ground pink salt 1 tablespoon onion powder 1 tablespoon Garlic powder 1 teaspoon cayenne pepper 2 teaspoons ground white pepper 2 teaspoons ground black pepper 2 teaspoons red pepper 2 teaspoons dried thyme 2 teaspoons dried oregano 1 teaspoon ground yellow mustard 1 teaspoon ground coriander Directions Seasoning mix Place all ingredients into a mason jar, shake to combine Compound butter Place all ingredients into a food processor and pulse to co

Spicy Shrimp and Quinoa

Ingredients 1 ½ lbs of shrimp, cleaned and deveined 1 lb. of catfish, cut into 1 inch pieces 2 cups of Quinoa, rinsed well 4 cups of homemade veggie stock 1 medium zucchini, spiraled and diced 1 parsnip, diced 4 shallots, minced 1 red bell pepper, diced 4 cloves of garlic, minced – divided 1 jalapeno, minced 6 tablespoons of earth balance Handful of Italian parsley, chopped and stems removed 1 lemon, zested and juiced 1 teaspoons smoked paprika 1 teaspoon of cayenne pepper Avocado oil Salt and Pepper to taste Directions In a large deep skillet over medium high heat, drizzle some oil and sauté shallots, bell pepper and parsnips and until tender. Now add half the garlic, jalapeno and quinoa an

3 Bean Enchiladas

It been awhile since my last post, life as usual is getting in the way. But i have been working up new recipes. This one i have been working for the last 5 months. I wanted to create a veggie enchilada that did not have potato in it. Many of the "Vegan" enchiladas tend to use potato as the filler, but then I though of how I make my veggie meatballs and thus this dish was born. Now I do not have cheese listed below, but we do use a bit of shredded sheep cheese - enjoy Ingredients Avocado Cilantro Sauce 1 avocado, chopped and pit removed ¼ to 1/3 cup of water Handful of fresh cilantro, chopped and stems removed 1 small red onion roughly chopped 4 cloves garlic minced 2 tsp avocado oil 1 1/

Butternut and spinach pie

I saw this recipe in a magazine at a friend’s house and I adapted to Us measures and tweaked the recipe a bit. I am sorry but I do not remember the original source of the recipe. If I come across it I will add the notation to the post. Pastry 2 ½ cups of unbleached flour ¼ cup polenta 2/3 cup of unsalted butter, diced and cold 1/3 cup of Romano cheese, finally grated 1 egg Filling 4 cups baby spinach 3 cups of diced butternut squash 2 red onions, diced Head of garlic, slice off the top (about ¼ inch) 1 ½ cups of sheep ricotta cheese 1 cup of goat cheese ¼ cup of cashews 2 teaspoons of Bouquet Garni 2 teaspoons of cumin seeds Red pepper, Salt and Pepper to taste Avocado oil Directions Pastr

Veggie Stuffed Peppers

Veggie Stuffed Peppers Ingredients 5 to 6 red, yellow, orange bell peppers, tops cut off and seeds removed 1 cup of Apricots, diced 1 zucchini, diced 1 can chickpeas, drained and smashed ½ cup of Cashews, minced 1 celery stalk, minced 1 red bell pepper, minced 2 shallots, diced 3 cloves of garlic minced 1 ¼ cups of Veggie Stock Handful of cilantro, chopped and stems removed ½ cup of Rice 4 tablespoons of lemon juice 1 tablespoon earth balance ½ teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground cardamom ½ teaspoon of turmeric ½ teaspoon black pepper Salt to taste Directions Preheat oven to 350 degrees Place earth balance and minced pepper, shallots

Veggie Gumbo

Ingredients 2 pints of assorted mushrooms, chopped 2 cans of red beans, drained 2 cups of diced potatoes of choice 2 cups of diced tomatoes, seeded 2 cups okra, chopped, optional (I do not like so do not add to my gumbos) 3 cups of homemade veggie stock 1 cup shredded cabbage, optional 1 cup dry white wine 4 stalks of celery, small diced 2 red bell peppers, small diced 2 sweet onions, medium, small diced 6 gloves of garlic, minced 2 chilies of choice, seeded and minced Handful of fresh Italian parsley, chopped and stems removed 1 small can tomato paste 4 tablespoons of earth balance 4 to 6 tablespoons of unbleached flour 2 tablespoons of nutritional yeast 1 tablespoon ground cumin 1 teaspoon

Avocado Parsnip Potato Salad

Ingredients 1 lb. red bliss potatoes, diced 1 lb. of parsnips, diced 1 cup of fresh English peas 1 red onion, minced 3 avocados, pitted and chopped 2-3 scallions – chopped A handful of fresh Italian Parsley, chopped and stems removed A handful of fresh dill, chopped and stems removed 1 lime – zested and juiced Salt and pepper to taste Red pepper flakes to taste Directions Place potatoes and parsnips in a stockpot and fill with enough water to cover, season with salt and place over high heat, bring to a boil and reduce, simmer until tender, not too soft. Drain, rinse, place in a bowl and set aside to cool. In a large bowl place avocados and smash until smooth. Next, add red onion, zest and

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