Creole Chick Peas With Pasta Food

LOBSTER SAUCE FOR PASTA

Steps:

• Stick a 6 inch skewer lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes. Remove and shock in ice water.
• Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside.
• Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!!
• Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks under running cold water, and then soak in clean water for about 15 minutes.
• Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point.
• Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes.
• Add the cold water and bring to a boil. Turn down the flame and let simmer for 35 to 40 minutes. Strain the bouillon into a clean stockpot.

SEAFOOD PASTA

Steps:

• In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.

CREOLE CHICK PEAS WITH PASTA

Steps:

• Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.
• In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

CHICK PEAS WITH ROCKET AND SHERRY

Steps:

• Heat the oil and cumin seeds in a wok.
• Add the chick peas, salad, salt and sherry and give a good stir, and continue stirring over heat until the rocket and any other leaves have wilted, the chick peas have warmed through and the liquid has reduced a little.

CREAMY HAM AND PENNE PASTA

Steps:

• 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
• 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

PESTO CHICKEN PASTA WITH PEAS AND FETA

Steps:

• Season chicken breasts (I like to use McCormick's Grill Mates Montreal Chicken Seasoning) and grill. Allow to cool slightly and slice into strips.
• Cook pasta. Drain.
• Cook peas according to package.
• Stir the pesto and feta into the cooked, drained, hot pasta. Toss with the hot cooked peas and chicken strips. Sprinkle with Parmesan cheese.

EASY CHICKEN CREOLE

Steps:

• In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.

BOWTIE PASTA AND PEAS WITH BACON

Steps:

• Cook the bacon and chop; set aside.
• In a large pot add two big pinches of salt to boiling water for pasta.
• Cook pasta according to package directions.
• Reserve 1 cup of the pasta water before draining the pasta.
• When pasta is just about ready, in the pan you cooked bacon in add oil and heat over medium heat, sauté the onion until soft, but not browned, about 4 minutes.
• Add the garlic and cook another minute.
• Stir in one cup of the pasta water and the parsley, salt, pepper, Cajun seasoning and half and half; bring to a boil.
• Add the peas, reduce heat and simmer just until the peas are warmed through.
• Taste and adjust seasonings.
• Add pasta and toss together, top with bacon and parmesan cheese.
• Add the remaining pasta water only as needed for moisture.