Hearty "Fish" Stew

This was a creation that pushes the limits of traditional fish stews. I used imitation crab meat which has a great flavor and texture and incorporated traditional stew elements like potatoes, carrots, onions and crushed tomatoes. It turned out delicious. This is the essence of being a SEXY CHEF.

Ingredients:

- 1 pound imitation crab meat

- 6 red potatoes - peeled and diced

- 2 cans petite diced tomatoes

- 3 carrots, peeled and sliced

- 1 onion, diced

- 6 garlic cloves, minced

- fresh basil

- 1 tsp. shriatcha sauce

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper flakes

- 1 tsp. dried parsley

- 1 tsp. smoked paprika

- 2 tsp. salt

- 1 tsp. black pepper

- 1 tsp. garlic powder

- olive oil

To Make:

In a large saute pan, drizzle olive oil and saute the onions, carrots and garlic on medium heat for 3-4 minutes. Season with salt and pepper and mix together. Add the crab meat and more olive oil and mix together.

In the meantime, peel the potatoes and place in a microwave for 3-4 minutes to make them semi-tender. Dice them up and add into the mix. Add more olive oil and season with salt and pepper. Mix together.

Add in the 2 cans of petite diced tomatoes WITH THE LIQUID. Season with salt and pepper and the rest of the dried ingredients and the shriatcha sauce. Mix together.

Cover, reduce to medium low heat and simmer for 20 minutes before serving. Top with fresh basil. Serve and enjoy!

Spicy Tofu Creole

If you haven't yet tried tofu, this is the dish to try. Tofu is very versitle and by using extra-firm tofu for this dish, it holds up very well.

Ingredients:


- 1 package extra-firm tofu
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped celery
- 2 carots, peeled and diced
- 8 garlic cloves, chopped
- 28 ounces petite diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- olive oil
- 2 bay leaves
- 1 tablespoon soy sauce
- 3 tablespoons whirshire sauce
- 2 tablespoons of Tabasco
- 2 tbsp. dried parsley flakes
- 1 teaspoon of crushed red pepper flakes
- salt
- pepper


To Make:


Saute the veggies in olive oil in a large pan for 3-4 minutes on medium high heat.

Drain the tofu for atleast 30 minutes prior to use. Cute into cubes and add into the the veggies. Add 2 tablespoons of olive oil and saute until browned about 12 minutes, stirring every 2 minutes. Season with salt and pepper.

Add in the tomatoes and the tomato paste and the water. Mix together. Add the bay leaves and the rest of the spices, soy sauce and Tabasco sauce. Season with salt and pepper.

Cover and cook on the stove about 10-15 minutes until the veggies are tender. Continue monitoring this on the stove and mixing together. Test to make sure it has enough spices.

Before serving, remove the bay leaves.

Serve over top of brown rice.

Shrimp, Tomato & Basil Pasta

This dish is great because you can make a lot of it and it keeps very well for a few days. Or invite several friends and family over and you have a meal that won't disappoint. Best of all, it's a fairly simple recipe, but the flavors are complex and delicious.

Ingredients:
- 1 pound spaghetti or angel hair
- 1.5 pounds shrimp, peeled, uncooked
- 6 fresh Roma tomatoes, chopped (seeds removed)
- 12 basil leaves, chopped
- 12 garlic cloves, smashed and chopped
- 1 small onion, diced
- olive oil
- 1/2 cup feta cheese
- 1/2 cup Parmesan cheese
- crushed red pepper
- salt
- pepper
- garlic powder

To Make:
Begin by boiling your pasta according to the package, depending on which type you choose will determine the cooking time. Remember to always salt the water and always cook your pasta al-dente (firm to the bite).

In the meantime, in the biggest saute pan you have, drizzle heavily with olive oil and begin sauteing the onions and garlic. Season with salt and pepper. After about 5 minutes, add in the shrimp and season those with salt and pepper and garlic powder. Saute the shrimp until they are almost done. While the shrimp are cooking, add in the fresh tomatoes and half of the chopped basil leaves. Season the tomatoes with salt, pepper, 1 tablespoon of crushed red pepper and add about a half cup more of olive oil. (You are building the sauce right now and it needs to be enough to stand up to the pasta)

Add in the feta and Parmesan cheeses. Once the pasta is cooked, do not drain it, take it out of the water with tongs and place it directly into the saute pan. This also helps to create a fantastic sauce and helps all of the flavors to bind to the pasta. Scoop 2 scoops of the pasta water into the saute pan. Mix together, and cover with a lid for about 1 minute.

Empty into a large pasta bowl and allow the sauce and shrimp to fall right over top of the pasta so it can sink down through out. Top with fresh basil and extra Parmesan cheese.

Serve while hot.