Verda Vivo Cooks

Verda Vivo means “Green Life” in the universal language of Esperanto.

Tomato Basil Pasta August 17, 2014

Filed under: Pasta,Tomatoes — Daryl Laux @ 8:14 pm
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tomato.basil.pastaWith more tomatoes and basil on hand than I knew what to do with, I adapted a recipe from All Recipes for the evening meal. Could easily be varied with cooked chicken or shrimp if a non-vegetarian option is desired.

INGREDIENTS:

  • 2 cups diced Roma tomatoes
  • 1 small onion, finely chopped
  • 5 tablespoons olive oil
  • 4 cloves crushed garlic
  • 6 leaves fresh basil, torn
  • 1 cup frozen peas
  • 10 ounces fusilli pasta
  • 3 tablespoons shredded Asagio cheese, or to taste
  • 1 1/2 cups crumbled feta cheese
  • salt and ground black pepper to taste

DIRECTIONS:

  1. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 11 minutes. Drain.
  2. Stir tomatoes, onion, olive oil, garlic, basil and peas together in a large sauté pan. Lightly sauté until the peas are no longer frozen.
  3. Toss warm pasta with Feta and Asagio cheeses. Stir tomato mixture into pasta and season with salt and pepper.

SERVINGS: 4


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Lobster Pasta in Garlic Butter Sauce

Filed under: Lobster — Daryl Laux @ 10:30 am
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lobster.pastaWhat goes better with lobster than butter? Nothing! This recipe sautées lobster meat and incorporates it into a silky butter sauce.

Ingredients

  • 2 5-ounce lobster tails, shelled
  • 10 asparagus spears, chopped
  • 1 jalapeno pepper, chopped
  • 4 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons butter
  • 4 ounces Vermicelli noodles, prepared

Cooking Directions

  • Chop the lobster meat into chunks. It helps if the lobster is slightly frozen.
  • To a heated sauté pan, add lobster and 1 tablespoon olive oil and chopped asparagus. Cook 2 minutes.
  • Add garlic and jalapeno peppers. Cook 3 minutes. Toss or stir often.
  • Add remaining olive oil, butter, basil and Parmesan cheese. Stir until butter melts. Mix well.
  • Toss with Vermicelli and serve!

NOTE: The lobster meat should be opaque and cook through. You can cook longer if needed, but do not overcook or the meat will become tough.

Original recipe from Seafood Madness

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Thai-Style Stir-Fried Chicken and Basil November 7, 2010

Filed under: Chicken,Thai — Daryl Laux @ 7:21 pm

Ingredients:

  • 2 tablespoons coconut or peanut oil
  • 1 medium onion, chopped
  • 3 medium cloves garlic, diced
  • 1/4 – 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like your food
  • 2 chicken breasts sliced lengthwise (about 1/4 inch thick), then cut crosswise into 1-inch-wide strips
  • 1 green pepper, chopped (substitute a red, yellow or orange pepper, if you wish)
  • 6-8 white or cremini mushrooms, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons packed light brown sugar
  • 1 cup lightly packed fresh basil leaves

Directions:

Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until hot. Add the onion, garlic, and red pepper flakes; cook, stirring frequently, until the onions start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the onions are beginning to brown, 2 to 3 minutes. Add the green pepper and mushrooms.

Add the green pepper and mushrooms. Add the fish sauce, lime juice and sugar. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. Remove from the heat, add the basil, and stir to wilt it.


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Oven-Fried Chicken Drumsticks February 6, 2010

Filed under: Appetizers,Chicken — Daryl Laux @ 5:08 pm
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panko

Any time I take this to a party, I get requests for the recipe. The original recipe called for chicken wings but this is so much better. Excellent Superbowl food!

Ingredients:

  • 15-20 chicken drumsticks
  • 2 cups buttermilk
  • 1 teaspoon salt, divided
  • 3 tablespoons butter
  • 2 cups panko crumbs (Asian section of grocery)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder

Directions:

Run a sharp paring knife around the bone at the narrow end of the drumstick just below the meaty part. Remove the skin and discard. Separate the tendons and cartilage at the end of the drumstick so that the bone is bare and can be used as a handle for eating. Repeat with the remaining drumsticks.

Place the chicken, buttermilk and ½ teaspoon of the salt in a large bowl and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 400 degrees F. Please the butter on a large baking sheet and place in the oven to melt. Remove from the oven and set aside.

Combine the panko crumbs, the remaining ½ teaspoon salt, pepper, paprika, cayenne, and garlic powder in a large plastic bag. Lift the chicken pieces out of the buttermilk and, 2 at a time, drop in the bag and shake to coat.

Place the chicken on the buttered pan. Bake until golden, 45 minutes until the chicken is golden and tender.

Make-ahead: The chicken can be prepared and marinated in buttermilk a day ahead and kept, covered, in the refrigerator.

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Shrimp Slumgullion February 2, 2010

Filed under: Bacon,Clams,Potatoes,Shrimp,Soups and Stews — Daryl Laux @ 10:59 am
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Mo's clam chowder
Image by Lisa Norwood via Flickr

Derived from my favorite dish at Mo’s in Newport, Oregon.

Ingredients:

  • 6 slices bacon – thick sliced, center cut (10-12 oz. package)
  • 1 cup onion, coarsely chopped (1 medium onion)
  • 2 cups clam broth (2 bottles, 8 ounces each)
  • 3 cups  potatoes, peeled and diced (3 medium potatoes, Yukon Gold)
  • Dash of  Tabasco
  • 1 teaspoon coarsely ground black pepper
  • 1 cup heavy cream (1/2 pint container)
  • 1 to 1 ½ cups clams, chopped (If using fresh, purchase 2 pounds clams. Steam separately in a pot with a lid with a small amount of water until open, about 10 minutes. Shuck and chop the clam meat. Add the resulting clam liquor to the soup pot. If the liquor is sandy, let the liquid settle and pour off just the top or strain it.) Or use two 6.5 ounce cans chopped clams.
  • 2 cups small cooked shrimp (1 pound bag)
  • Salt to taste

Directions:

  • Fry bacon over medium heat until crisp.
  • Drain the bacon on paper towels, cool, and break into bite-size pieces.
  • Pour off all but 2 tablespoons of the bacon fat.
  • Saute the onion in the reserved bacon fat.
  • In the meantime, add the clam broth and add potatoes to a large pot.
  • Bring to low rolling boil and cook until potatoes are fork-tender, about 10 minutes.
  • Add Tabasco sauce and pepper
  • Add cream and clams to potatoes.
  • When clams are warm (in a few minutes) stir in shrimp and bacon.
  • Salt to taste.


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Lemonade with Stevia September 19, 2009

Filed under: Beverage,Lemons — Daryl Laux @ 6:41 am
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Image via Wikipedia

After last year’s crop of fresh lemons, I made several batches of limoncello. Since the liquor requires only the peel of the lemon, I had a considerable amount of lemon juice left. I froze it in 1 cup quantities for lemonade. I used 6 teaspoons of stevia in my first batch of lemonade but find that, as I’ve reduced the amount of sugar/sweetener in my diet, I like my lemonade tangier.

Ingredients:

  • 1 cup of freshly juiced lemon juice (4-6 lemons)
  • 3 teaspoons stevia (or more, to taste). I use SweetLeaf stevia. If you are using concentrate start with 1 teaspoon, taste, and adjust. It’s a lot easier to add sweetener than adjust once it’s too sweet.
  • 6 cups of water

Directions:

Combine ingredients in a pitcher, adjust sweetness with stevia, if necessary, chill and serve over ice.

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Shrimp Tacos with Citrus Cabbage Slaw September 14, 2009

Filed under: Cabbage,Shrimp — Daryl Laux @ 9:05 am
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Quick and easy dinner recipe. I’m not a fan of mayonnaise based dressings so really liked the tang of the citrus dressing for the cabbage slaw.

Ingredients:

  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sour cream
  • kosher salt and black pepper
  • 1/2 small cabbage, shredded
  • 1 cup corn kernels (1 to 2 ears fresh corn or frozen and thawed)
  • 1 jalapeno, seeded and minced
  • 1 tablespoon olive oil
  • 12 peeled and deveined large shrimp
  • 4 medium flour tortillas, warmed

Directions:

  1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
  3. Serve the shrimp with the tortillas and the slaw.

Recipe from Real Simple – Shrimp Tacos With Citrus Cabbage Slaw Recipe

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