What I Crave I Cook

Hey Butterflies!  The photo above does not do this dish justice!  Even if you are a vegan you can enjoy the spice of Louisiana!  I loved my visits there.  The flavors in this dish does not need anything but love so lets get cooking!

My site does not support video at this moment but I will change that.  If you are following me on instagram @tanealnnewartist you can see video there.

Recipe:  4-6 Servings

1 pound pasta of choice ( I used casarecce)

1 pound of meat of choice if using (I used chicken for myself and chicken and beef for my family)

2-3 cups of heavy whipping cream or vegan alternative

1 cup of broth of choice ( I used chicken)

1/2 of red, yellow and green bell peppers julienne

1/2 onion julienne

2 Roma tomatoes diced, save the juice or used canned

1 jalapeno thinly sliced

3 Garlic cloves minced

1 TB Cajun seasoning

1/2 TB Oregano

1 TB brown sugar (trust me it makes a big difference)

dash of salt and pepper or to taste

Sprinkle of Parmesan cheese

sprinkle of Parsley to finish

—-Prepare your pasta as directed.  I prefer marinating my meat the night before for extra flavor (simply s/p, soaked in milk, and seasoning salt.  I make my own seasoning salt that just consist of paprika, dry basil, and poultry seasoning)

—Sautee your meat (cast iron is best) each side for a char then put in the oven at 375 degrees until the meat is at least 150 degrees.  When you combine everything it will continue to cook.

—Remove your meat and add all veggies and seasoning except garlic in that same pan.  Cook them until soft or translucent.  If using frozen, remove the access water when done.  Add minced garlic for the last 3 minutes.

—-Drain pasta…don’t be afraid to keep a bit of water in the pot from the pasta, IJS!  Add broth to pot then cream and mix.  Add pasta back to the pot, then meat and veggies.  Stir until you’re satisfied.  Serve and top with parmesan and parsley, Enjoy!

Peace and Blessings

TaNeal ƸӜƷ

Source: My Digital Camera

Hey Foodies!  It’s been a long time since I posted but I’m back with another shade-free blog.  We all love spaghetti and for those Vegans out there…this is a great recipe for you too!  I was experimenting with my new sauce and adding a few ingrediants along with the No Tomatoes Holy Marinara recipe.  I will be back with more shade-free recipes but in the meantime it’s good to be back!  Thank you for reading my foodie blog!

What you will need to serve 2:

1 Tablespoon of olive oil

1/2 small sweet vidalia onion chopped

1 Tablespoon garlic minced

2 cups meatless crumbles (I always use Boca)

4 cups No Tomatoes Holy Marinara sauce

1 teaspoon fresh crushed black pepper and a pinch of salt or to taste

a pinch or to taste cayenne pepper

1 Tablespoon fresh parsley topping option for non-vegans:  parmesan sprinkles (or shred some fresh parmigiano-reggiano)

————————- heat olive oil in a medium fry pan, add onions and cook for 10 mins on medium low (this will get them extra soft and even more sweet).  Add garlic.  Cook for another 5 mins.  Stirring occasionally.  Add meatless crumbles.  Cook just to heat then add sauce.  Add seasoning.  Feel free to add parsley or top your heated sauce with it.  Either way is fabulous!  Finally top with some cheese!  Lets Grub!

Health Facts:  I shared this shade-free sauce after finding the recipe online.  I needed to cut back on tomatoes.  If I do have them, I peel them for better digestion.  I will post a blog on how to peel tomatoes.  But as we know in our shade-free recipe we have beets, carrots, and red onions.  The Nutrition benefits include but not limited to:

Beets:  Fiber, Vitamin C, Potassium, Magnesium

Carrots:  Vitamin C, Vitamin E, Potassium, Fiber, Vitamin A

Onions:  Fiber, B6, Vitamin C

Nutrition facts provided by:  Self Nutrition Data

Peace and Blessings

TaNeal ƸӜƷ