Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms

Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs


Recipe
2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Procedure:
Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.
Enjoy.

Pictures

The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan

The Squid ink pasta added

The finished pasta

Squid Ink Fettuccine Pasta with Vegetables

Squid Ink Pasta Primavera (depending on how much you eat, for 2-4 people)

Ingredients

2-3 T olive oil

1/3 c carrots sliced 

1/4 c asparagus sliced

1/4 c red and orange pepper cut into strips

1 c broccoli florets sliced

1 c zucchini sliced

1/2 c spinach

1 t capers

5 big leaves basil sliced

1/2 c tomatoes chopped

1/4 c parmesan cheese

1 and 1/4 c boiled squid ink fettuccine pasta (bought from Central Market - USA, also available online)

Procedure:

Put the oil in a heated wok or pan

Saute the garlic in the oil

Put all the vegetable ingredients in

Saute until all ingredients are 'semi cooked'

Add the fettuccine pasta

Serve warm

Enjoy

Stir Fry or Stew? Asian or Indian? Low Fat Low Sugar

I gave a cooking class yesterday, July 26. Everyone did their version of stir fry (or stew ?) using ground meat plus different spices. Here's the ingredients of the dish I did with the ingredients I saw on the table after everyone did their own version of stir fry/stew.

Ingredients
2 T ground 'grass-fed'  beef
3 T ground 'pastured' pork
1 cup water
1/2 T roasted garlic chopped
1 T ginger chopped finely
1/4 c mixed nuts
1/4 cup onion sliced
2 tsp Garam Masala
1/4 cup white mushrooms sliced
1 tsp anchovy paste (or 3 anchovies)
1 cup broccoli sliced
1/4 cup red bell pepper
3 asparagus spears sliced
few drops of sesame oil

Notes:
* Since I used anchovies and the mixed nuts are salted, add salt only when needed.
*Add a sweetener of your choice when needed

Procedure
Heat the wok under medium to high heat
Put the water in the wok
Add the meat  and the mixed nuts 
Boil until meat is cooked
Add all the ingredients
Option 1 Indian: Put the Garam Masala, Add 3 kari leaves (from Indian shop) and/or 1/4 tsp. fenugreek seeds
Option 2 Asian : Do not put the Garam masala, Add 1/4 tsp 5 spice powder, fresh chopped garlic instead of roasted garlic.
Mix until all vegetables are cooked
Serve warm

Pictures

Contact:
June
972-251-0231