Tag: INFRA

  • Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
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    Ingredients Method Notes

    Ingredients
      

    • 5 ounces rice vermicelli noodles
    • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
    • 12 9 ½ inch rice paper rounds
    • 1 large head romaine lettuce leaves quartered
    • 1 large cucumber peeled, seeded, and julienned
    • 1 large mango peeled, pitted, and sliced
    • ½ bunch cilantro
    • 1 ounce fresh mint stemmed
    • 1 ½ – 2 cups hoisin or sweet chili sauce

    Method
     

    1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
    2. Cut shrimp in half.
    3. In a large shallow bowl, place a couple of inches of water. 
    4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
    5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
    6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

    Notes

    Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.

    Recipe Courtesy of INFRA

  • Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

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    Ingredients Method Notes

    Ingredients
      

    • 1 coconut
    • 1 banana peeled
    • 10 ounces frozen pineapple
    • 1 handful baby spinach
    • 1 ½ teaspoons Emerald Energy or other spirulina greens powder

    Method
     

    1. To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
    2. In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
    3. Blend contents until smooth and serve promptly.

    Notes

    If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.

    Recipe Courtesy of INFRA

  • Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

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    Ingredients Method Notes

    Ingredients
      

    • 1 pound whole sausage
    • 1 pound small red potatoes halved*
    • 1 pound brussels sprouts halved
    • 6 tablespoons olive oil divided
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoon fresh sage minced
    • 1 tablespoon fresh parsley minced
    • Pinch of salt
    • Pinch of ground black pepper
    • ⅓ cup smoked almonds sliced

    Method
     

    1. Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
    2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
    3. Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
    4. Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
    5. Drizzle on sauce and sprinkle with almonds. Enjoy!

    Notes

    *Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
  • Decadent Chocolate Mug Cake

    Decadent Chocolate Mug Cake

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    Decadent Chocolate Mug Cake

    Servings 1

    Ingredients

    • ¼ cup all-purpose flour
    • 2 tbsp cocoa powder
    • 2 tbsp cane sugar
    • ¼ tsp baking powder
    • ⅛ tsp grated nutmeg
    • 6 tbsp whole milk
    • 1 tbsp avocado oil
    • 2 tbsp chocolate chopped

    Instructions

    • In a 12-ounce mug, whisk together dry ingredients.
    • Add milk and oil and add to the dry ingredients. Stir until smooth and there are no lumps. Top with chopped chocolate.
    • Place mug in microwave and cook for 1 minute. Continue to cook in 10 second increments until cake has set. Allow cake to cool for 5-10 minutes before eating.

    Recipe Courtesy of INFRA

  • Seafood Stew

    Seafood Stew

    Seafood Stew

    The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!

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    Seafood Stew

    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • ½ cup minced shallots diced
    • 4 large garlic cloves minced
    • ½ cup dry white wine or vermouth
    • 28 oz fire-roasted crushed tomatoes
    • 4 cups chicken or vegetable broth
    • 2 tsp dried thyme
    • 1 tsp crushed chili flakes
    • 1 tsp sea salt
    • ½ tsp coarse ground black pepper
    • ¾ pound mussels scrubbed
    • 1 pound shrimp peeled and deveined (tails on)
    • 1 pound cod fillet cubed
    • 1 lemon wedged (optional)
    • crusty bread

    Instructions

    • Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
    • Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
    • Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
    • Serve promptly with crusty bread and lemon wedges, if using.

    Recipe Provided by INFRA

  • Sushi Waffles

    Sushi Waffles

    Sushi Waffles

    Rolling sushi is arguably the hardest part of making your own rolls at home. Skip that step and answer the age-old question of “will it waffle”? Using a waffle iron creates an irresistibly crispy base for all your favorite sushi toppings. 

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    Sushi Waffles

    Servings 16 portions

    Ingredients

    • 2 cups sushi rice
    • 3 cups water
    • 1 tsp sea salt
    • ⅓ cup rice wine vinegar
    • 2 tbsp cane sugar
    • 3 tbsp furikake sushi seasoning optional, contains fish

    Toppings

    • 6 oz cooked crab*
    • 1 ½ cups chopped cucumber
    • 1 large ripe avocado chopped
    • ½ cup seasoned mayo
    • ¼ cup sriracha
    • ½ cup crispy fried onions
    • 1 tbsp sesame seeds

    Instructions

    • Place rice, water, and salt in a medium pan and bring to a simmer. Cover and reduce heat to low, cooking for 15–18 minutes. Turn off heat and allow rice to rest for 10 minutes. Place cooked rice on a baking sheet and allow to cool for 3 minutes before seasoning.
    • Stir together rice wine vinegar and cane sugar until dissolved. Pour over rice, sprinkle on furikake (if using), and fold rice to incorporate. Divide rice mixture into 4 even portions. 
    • To make sushi rice waffles, heat a waffle maker to high. Spray with cooking spray and carefully press one rice portion into the bottom iron. Close the waffle maker and allow rice to crisp, approximately 15 minutes or until desired crispness is achieved.
    • Remove sushi waffle from the waffle maker and allow to cool for a few minutes, then top with toppings in the order they’re listed above.

    Notes

    *Substitute cooked, chopped shrimp, or ahi tuna.

    Recipe Provided by INFRA

  • Cranberry Hot Toddy

    Cranberry Hot Toddy

    Cranberry Hot Toddy

    When you’re looking for a seasonal drink to keep the cold at bay, try this cranberry hot toddy. With a base of warming spices and an optional tipple of whiskey, this toddy will soothe your throat and keep you wassailing all season long!

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    Cranberry Hot Toddy

    Servings 1

    Ingredients

    • 3 ¾ cups cranberry juice (unsweetened)
    • 1 ¼ cups water
    • 6 tbsp honey
    • ¼ cup cane sugar
    • 1 orange sliced
    • 3 cinnamon sticks
    • 10 whole cloves
    • 3-4 inches fresh ginger thinly sliced
    • 2 star anise
    • ½ cup Bourbon or Whiskey optional

    Instructions

    • In a quart-size saucepan, add all the ingredients except for the bourbon.
    • Bring mixture to a gentle simmer and cook for 5–10 minutes. Turn off heat and adjust sweetness to taste by adding more cane sugar and/or honey.
    • Carefully strain mixture and add bourbon, if using.
    • Serve in heat proof mugs and garnish with orange slices, cinnamon sticks, and fresh cranberries.

    Notes

    Substitute agave for honey to make vegan.

    Recipe Provided by INFRA

  • Spiced Dill Shrimp

    Spiced Dill Shrimp

    Spiced Dill Shrimp

    This is the kind of recipe that you can pull together with minimal effort and maximum reward. From a quick marination in the fridge to finishing with pile of fresh herbs, each step is designed to add the most flavor for the least effort. Serve the shrimp warm with pasta or chilled with salad for a complete meal. 

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    Spiced Dill Shrimp

    Ingredients

    • 2 pounds peeled and deveined shrimp
    • 3 tbsp olive oil
    • 3 large garlic cloves minced
    • 1 ½ tsp garam masala
    • 1 tsp paprika
    • ¾ tsp turmeric
    • ¾ tsp sea salt
    • 2 tbsp fresh lemon juice
    • ¼ cup chopped fresh dill

    Instructions

    • In a mixing bowl add shrimp, olive oil, garlic, garam masala, paprika, turmeric, and salt. Toss to combine and place in the refrigerator to marinate for an hour.
    • Heat a large skillet over medium heat. Add shrimp and cook about 2–3 minutes per side or until opaque in a single layer. Work in batches if necessary.
    • Turn off heat and add fresh lemon juice and dill, toss, and serve promptly.

    Recipe Provided by INFRA

  • Pumpkin Corn Soup

    Pumpkin Corn Soup

    Pumpkin Corn Soup

    Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!

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    Pumpkin Corn Soup

    Make it plant-based by replacing half and half with a plant-based creamer.
    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • 1 large yellow onion diced
    • 1 tbsp minced garlic
    • 2 4-oz cans diced green chilies
    • 1 quart vegetable stock
    • 1 15-oz can pumpkin puree
    • 1 tsp ground cumin
    • ½ tsp dried thyme
    • ½ tsp dried savory optional
    • 2 cups frozen corn
    • 1 cup half and half (or alternative)
    • 1 large baking potato peeled and roughly mashed
    • 1 tbsp sriracha hot sauce
    • ½ cup cilantro chopped (optional)
    • 1 ½ tsp sea salt

    Instructions

    • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
    • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
    • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
    • Serve hot with crusty bread.

    Recipe Provided by INFRA

  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

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    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA