Shared Recipes

At Pastamore' Gourmet Foods we love it when our friends share the recipes they have created using our products!! Sharing recipes is fun and a great way to escape the boredom of the same old, same old...."what the heck and I'm going to make for dinner." If you have a recipe you'd like to submit, please include a jpg if possible and email us at: pastamorerecipes@gmail.com 
This year; for 3 months we held a recipe contest and asked people to share recipes they created using a pastamore product of their choice.  Each month we tested the submissions (they were all delicious and tough to choose the winners) The "winning" recipe's creator was rewarded with a $15 on line store credit.  Here's how it played out:


Pastamore posts on FaceBook Page:
  Recently, one of our customers submitted a fabulous recipe.  We thought it was excellent and wanted to share it with our friends.  Thanks Tanjia, you are February's recipe contest winner! 

     "I am LOVING the stuff I bought from you all! I wanted to share a recipe that I recently won my family over with - a stir fry made with your amazing Meyer Lemon Olive Oil  & ingredients from our weekly delivered Farm Fresh to You farm box :)       
 (https://www.facebook.com/farmfreshtoyou)" 

CHICKEN and FARM FRESH VEGGIES over RICE
Submitted by: Tanjia Fancher

The cabbage, spinach and kale made it burst with flavor & the meyer lemon oil added a very different yet subtle flavor.

Ingredients:

2 garlic cloves, minced

shallots

mushrooms, sliced

carrot, sliced
1 cup broccoli

Kale

Spinach

Cabbage

Scallions

Boneless, skinless chicken thighs

Sauce:

soy sauce

tamari  tamari

cooking sherry

A tiny bit of hot chili infused sesame oil 
Pastamore Meyer Lemon Oil 

Tad bit of agave syrup 

Pinch of smoked salt

Sauce Directions: I made a sauce from 2 parts soy sauce, 1 part tamari tamari, 1 part cooking sherry, tiny bit of hot chili infused sesame oil, 1 part of your Meyer Lemon olive oil, tad bit of agave syrup and a pinch of smoked salt.

Directions:  I cooked the veggies (garlic, shallots, mushrooms, carrots, broccoli, kale, spinach, cabbage & scallions) until just tender and set them aside. I cooked some boneless, skinless chicken thigh pieces until done, replaced veggies back into pan with chicken and stirred in my sauce mix. I cooked all together over med-high until sauce reduced and thickened a bit. Made some organic brown jasmine rice and enjoyed immensely!!!

Thanks Tanjia!!

March Recipe Submission Winner!  We have asked our Pastamore friends to submit recipes using a Pastamore product that we will put through our very own test kitchen.  Each month we will select the best entry.  Recipe submission winner receives a $15 on line store credit. This months recipe comes from Jennifer Chiang and features Pastamore's White Truffle Oil.  It's easy and delicious! Thanks for your submission Jennifer!!!

To participate simply send your recipe submissions to pastamorerecipes@gmail.com and (if possible) include a high resolution jpg. image. Winners will be announced on our facebook page at the end of each month and recipe will be posted on our blog! 

SHRIMP TRUFFLE EGGS OVER FRENCH BAGUETTE Serves 3 people
Recipe Submitted by Jennifer Chiang

10 minutes to prep: 20 minutes to cook. 

(Recipe can be easily doubled or tripled if you are having guests over.)

*If you do not like shrimp, then add diced ham or turkey or veggies.

Ingredients: 

*8-10 pieces of Deveined, Shrimp. (Remove Shells and slice in half)

5 Eggs (3 of which you can remove the egg yolk to reduce fat)

2 Tablespoons Reduced Fat Cream Cheese

½ Tsp. of White Truffle Oil (Can find this on www.Pastamore.com)

½ Tb Olive Oil (or Canola, Vegetable Oil)

Pinch of Salt

Pinch of Black Pepper

Garlic Powder or minced 1 clove of garlic (Can leave out if you don’t like garlic.)

Pinch of Paprika to garnish

Sliced Scallions or Chives (1 stalk is fine)

Sliced French Baguette Bread (one to one half inch slices)

Directions:

1) Turn on oven (or toaster oven) on 350 degrees and place sliced French Baguette bread in the oven to toast slightly)2) Heat skillet on low with ½ Tb Olive Oil.

3) Beat eggs briskly with a fork until you see lots of bubbles. (Beat 30-50 seconds, incorporating air in the eggs makes it fluffy.)

4) Stir in salt, pepper, and garlic powder with eggs.

5) Stir fry shrimp in skillet until slightly pink 2 minutes (medium done, do NOT overcook as shrimp will taste rubbery)

6) Place reduced fat cream cheese in the hot skillet for 1-2 minutes stir constantly; heating up the cream cheese.

7) Pour in egg mixture over shrimp (shrimp will continue to cook as eggs cook.)

8) Wait 1-2 minutes for the eggs to start setting and then gently fold the edge of the eggs in.

9) When eggs are halfway set (starting to cook halfway), stir in the sliced scallions/chives. Do NOT overcook the eggs. Eggs will continue to cook after heat is turned off. Eggs should be soft but not runny.

10) Turn off heat and add white truffle oil. A little goes a long way.

11) Spoon eggs and shrimp over toasted slices of French Baguettes. To garnish, sprinkle a bit of paprika over the eggs.

12) Serve immediately.

Spicy Key West Chicken Kabobs

Ingredients

3 tablespoons soy sauce
2 Tbs. agave syrup
1 tablespoon Pastamore Fresh Jalapeno Oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves
Cilantro

Instructions

1. In a small bowl combine soy sauce, agave syrup, Pastamore Fresh Jalapeno Oil, lime juice, and garlic. If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, thinly slice chicken and thread onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.
2. Garnish with cilantro

(Recipe created by Good Food Good Friends)
 Delicious!....Thanks Good Food Good Friends!

Gluten-Free Sweet Potato Linguine with Butternut Sauce

1 butternut squash weighing about 2 1/2 pounds
1 package Pastamore Gluten Free Sweet Potato Fettuccine
1 tablespoon of olive oil
1/2 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley, for garnish
1 tsp salt

1/4 tsp pepper
1 cup water

Preheat the oven to 350F.

Cut the butternut squash lengthwise in half.

Next scoop out the guts and seeds and discard them.

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.

Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.

Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions,1 cup water, the Parmesan,  Greek yogurt, 2 teaspoons salt, pepper and nutmeg into the blender and puree.

Pour the sauce into a small pot set over low heat. Warm it through, stirring constantly. Do not let the sauce boil.

Fill a pot with water and add 1 TBSP salt. Set over high heat to bring to a hard boil. Add the pasta and cook, uncovered until al dente (12-14 minutes). 

When the pasta is ready, drain and rinse well.

Mix with a little of the sauce and serve.

Add a dollop of additional sauce and some parsley right when you bring it to the table. 

(recipe by Mom, What's For Dinner?)