Poblano Cream Sauce!
This insanely delicious green sauce is made with six simple ingredients! Poblano peppers, sour cream, garlic, salt, fresh cilantro and lime juice.
It's the perfect topping for your favorite tacos, enchiladas, burritos and tostadas. You can also mix this sauce into noodles to make a tasty poblano pasta (top with protein like grilled chicken, shrimp or salmon).
An easy sauce recipe is always a great way to add lots of flavor to your favorite foods!
Medium Rock by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
CORIANDER LIME CREAM SAUCE // vegan // recipe
Have we told you already (of course not), that we are now a part of Canon family? :P We got our own camera, so that means, that you can expect new videos more frequently :D
But first, do make this cilantro lime cream sauce, because it really tastes great. If you don't like cilantro/coriander then try it with basil or parsley.
You will need :
1 C of cashews (soaked overnight)
Half of a lime
1 C of chopped fresh cilantro/coriander
¼ C of oil
A pinch of salt, asafetida, chili (and any other spices you like)
Blend everything together in a blender or with a stick blender, like we did. Use a little bit of oil, to make it smoother. You can also use water.
Eat the cashew cilantro lime cream with crackers, on a tortilla, as a spread, as pasta sauce,there are really a lot of options.
Enjoy.
With love,
S&E
Video: HA
___________________________
NAMAZ IZ KORIANDRA IN LIMETE
Potrebujete :
1 skodelica namočenih indijskih oreščkov
1 skodelica svežega koriandra (ali bazilike, peteršilja)
¼ skodelice olja
Polovico limete
Ščepec soli, asafetide, čilija (in ostalih začimb, ki jih želite uporabiti).
Vse skupaj zmiksajte s pomočjo paličnega mešalnika. Če ne želite uporabiti olja, uporabite malo vode, da bo namaz bolj kremast. Namaz uporabite s kakšnimi krekerji, v sendviču, na tortilji, kot pesto za testenine.
Dober tek!
Cilantro & Lime Cream Sauce
This Creamy Cilantro Lime Sauce only takes a few minutes to make and is so much better than store bought salad dressing! It is great on salads, chicken, fish, steak, vegetables, tacos, and more!
INGREDIENTS:
1/2 Cup Full Fat Mayonnaise
1/2 Cup Japanese Mayonnaise
1 Cup Sour Cream
1 pcs Medium Jalapeño (seedless)
150 grms Fresh Cilantro
3 Cloves Peeled Garlic
1/2 tsp Salt (or as needed)
1 tsp Ground Black Pepper
3 Tbsp Lime Juice
1-1/2 Virgin Olive Oil or Avocado Oil
How to Make CASHEW CREAM SAUCE - a LUXURIOUS CREAMY PASTA SAUCE without the CREAM!
If you're looking for ways to eat healthier by reducing saturated fat and going dairy-free then cashew cream sauce is the answer for you! This version with garlic is a bit tart and spicy and perfect for a rich creamy pasta sauce, but if you're not into that, just skip the clove and go with the rest. A high speed blender works best for short soak time but if it isn't in your kitchen, just soak them for a few hours and it will be just as dreamy.
INGREDIENTS
1 ½ cups raw cashews (or roasted if you really want the cashew flavor to shine through)
¾ cups boiling water
2 Tbsps lemon juice
2 Tbsps mild extra virgin olive oil
A pinch of salt
A clove of garlic (this is especially yummy if you're going to use this as a salad dressing, or a topper for a baked potato, or a pasta sauce base(
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Shrimp Tagliatelle Saffron Cream / تالياتيلي بالجمبري كريم الزعفران - CookingWithAlia - Episode 419
Ending the Dinner for Two series with a winning main dish: Shrimp Tagliatelle with Saffron Cream!
WRITTEN RECIPE:
INGREDIENTS:
- 200 grams (7 oz) fresh shrimp + 4 large shrimp whole
- 300 grams (10.5 oz) Tagliatelle
- Handful of white mushrooms
- 3 shallots
- 2 garlic cloves
- 3 tablespoons olive oil
- 1/2 lemon
- Salt and pepper, to taste
- 1/2 teaspoon ground turmeric
- Large pinch of saffron threads
- 1/4 cup heavy cream
- heavy cream
- Decoration: chopped fresh cilantro + grated Parmesan
RECIPE:
Step 1 – Preparing the Ingredients
1- First, let’s clean the shrimp. Cut the heads. Squeeze the bottom of the shrimp and gently press to remove the tail. Peel the rest of the shell.
Lay the shrimp down and run your paring knife along the back. Do not cut too deep.
Pull out the thing gray vein.
And here you have clean shrimp!
Don’t forget to keep 4 shrimp whole for decoration.
2- Thinly slice the shallots.
3- Grate the garlic cloves.
4- Remove mushroom stems and thinly slice the mushroom caps
Step 2 – Making the Sauce
1- Drizzle olive oil in a large pan and heat for a minute. Fry-pan the whole shrimp from both sides until they change color and become pink.
2- Once done, remove the shrimp from the pan and keep on the side for later.
3- Now, add the peeled shrimp to the same pan, a pinch of salt, pepper, and a squeeze of fresh lemon juice… cook on medium heat for a few minutes until the shrimp become pink.
4- Once done, remove the shrimp from the pan and keep on the side for later.
5- Drizzle a bit more olive oil on the same pan.
Add the shallots, garlic, a little bit of salt and pepper. Stir and cook for 1 minute before adding the sliced mushrooms. Add a bit of water and cook on medium heat until the mushrooms become soft.
6- Now add the cream, a pinch of ground turmeric, and saffron…
7- Mix and cook for a few minutes. Taste your cream sauce to adjust salt and pepper accordingly.
8- Mix in the peeled shrimp to the sauce… hmmmmm
Step 3 – Preparing the Pasta
1- In a large pot, pour water and a large pinch of salt. Bring to a boiling point then add the tagliatelle. Follow the cooking instructions on your pasta package. Usually it takes 10-12 minutes to cook tagliatelle.
2- Once done, remove the tagliatelle from the water and add them to the cream sauce. If you want a thicker sauce, you can add a bit of pasta water… the starch in the water will act as a glue!
3- Plate your pasta and top with chopped cilantro, freshly grated parmesan, and whole shrimp!
Bon appetite!
SHRIMP AND SQUID INK LINGUINE WITH A SAFFRON GARLIC CREAM SAUCE
Here's a quick, delicious pasta recipe for those that love seafood!
1# Squid Ink Linguine
1# 16/20 Shrimp, peeled and deveined
3 cloves Garlic, minced
2 Tomatoes, peeled, seeded and diced
1 t. Calabrian Chili Paste
pinch of Saffron Threads
3 c. Heavy Cream
Grated Parmesan Cheese
Salt and Pepper to taste
Cilantro for garnish
Cook pasta till al dente, drain and SAVE PASTA WATER!
Season and sauté shrimp for 1 minute, set aside.
Add olive oil to your pan and cook garlic, half of the tomatoes, chili paste, and saffron threads for a minute and add your heavy cream.
Bring cream to a boil and add some grated parmesan cheese.
Add in your pasta and some pasta water, and mix until combined well, add shrimp back.
plate up and spoon more sauce over shrimp and garnish with tomatoes, more parmesan cheese and cilantro. ENJOY!!!
MAKES ENOUGH FOR TWO
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