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Cooking, Recipe and Food Blog

Creamy Crab Pasta

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This is a perfect dish for the Lenten season. It is light and tasty. You may even add some chili flakes to spice it up.

 

Ingredients:

90ml extra virgin olive oil

3 cloves garlic, minced

2 red bell peppers, seeded and diced

250g fresh tomatoes, diced

150ml cream

350g raw crab meat

450g pasta

3 tablespoons fresh basil, chopped

1/4 cup freshly grated parmesan

 

Boil salted water in a pot and cook the pasta according to package instructions. Drain the water and set aside.

Heat the olive oil in a large saucepan under medium flame. Sauté the garlic for 2-3 minutes or until it is fragrant. Add the red bell peppers and tomatoes. Cook them for 3-5 minutes or until the tomatoes are soft. Add the cream and set the heat on high. Bring it to a boil. Stir in the crab meat. Cook it for another 2-3 minutes.

Combine the sauce and the pasta. Season it with salt and pepper. Mix well. Sprinkle with fresh basil and parmesan cheese before serving. Serve immediately.

 

Photo Courtesy Of: Allerina & Glen MacLarty

 

Lemon Angel Hair Pasta

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This is a light pasta recipe that is easy to prepare. The lemons give the pasta so much flavor that it bursts in your mouth. You can add pine nuts, tomatoes and even bell peppers if you wish. This dish is best eaten with garlic bread or grilled meat.

 

Ingredients:

6 ounces angel hair pasta

1/4 cup fresh basil and mint leaves, chopped

1/4 cup lemon juice

Parmesan cheese, freshly grated

1 tablespoon grated lemon peel

5 cloves garlic, sliced thinly

4 tablespoons olive oil

1/2 teaspoon black pepper

 

Cook pasta according to instructions. Drain and set aside.

In a large saucepan, heat the olive oil under medium heat. Fry the garlic for 3-5 minutes or until they are light brown. Add the pasta and mix well. Make sure that the noodles are coated in oil. Pour in the lemon juice and add the lemon juice, half of the Parmesan, lemon peel, basil and mint. Toss until all the ingredients blend together. Season it with salt and pepper. Transfer it to a plate and sprinkle with the remaining Parmesan. Garnish with and mint leaves if desired.

Photo Courtesy Of: Ned Raggett

 

Corned Beef and Cabbage Recipe

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St. Patrick’s Day is often associated with food like sheperd’s pie, boxty and the likes. Here is another delicious recipe that I enjoy. Whenever I feel lazy, I use canned corned beef. I sauté it in garlic and onions and I add some cabbage.  It is delicious.

 

Ingredients:

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons cider vinegar or stout beer

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

 

Place the corned beef including the spice packet that came with it in a Dutch oven or heavy pot. Pour in the water. Add the garlic, bay leaf, vinegar and pepper. Bring it to a boil. After, reduce the heat and let it simmer for 1hour or until it is tender. Add the carrots and potatoes. Put more water if desired. Cook until the vegetables are tender. Once they are, you can put the cabbage in the pot. Cook for another 10-15 minutes or until he cabbages are soft. Remove the meat and let it stand for 5 minutes before slicing. Put the meat back into the pot and ladle the corned beef and vegetables into individual bowls.

 

Photo Courtesy Of: bobjudge