Cook Your A.S. Off

Picture by CSUN Institute for Sustainability

mom and I were craving Boiling Crab one
My
but there wasn't a location near us
day
we live. I decided that I would try and
where
to make a knock-off version of the
attempt
Sha-Bang. I made this shrimp and was
Whole
surprised how accurate the recipe was! I
so
cook but I was a little nervous making
can
because my mom is a really good cook
this
I wanted to impress her. Let just say, I
and
exactly that and mom approved!
did
KNOCK-OFF BOILING CRAB WHOLE SHA-BANG SHRIMP
Submitted by Christina Leon
Ingredients
Directions
2 pounds of Jumbo Shrimp (shells
Mince the 2 bulbs of garlic. I recommend using a food processor for this step.
Melt the 2-3 sticks of butter in a sauce pot on medium heat.
In a separate bowl add and mix the following spices: lemon pepper seasoning, old bay
on, cleaned and deveined)
seasoning, cayenne pepper (reduce if you want it less spicy), paprika, and Cajun seasoning.
2 – 3 Sticks of Unsalted Butter
Once the butter is completely melted, add the minced garlic to the sauce pot. Let it simmer
under low heat and let the flavors marry together. Cook until the garlic become fragrant.
2 Bulbs of Minced Garlic
Pour all the mixed seasoning into the melted butter and garlic mixture. Mix them all
together and make sure everything is incorporated.
2 tablespoons Lemon Pepper
Add Brown Sugar and Louisiana Hot Sauce to the sauce pot and mix evenly.
Seasoning
Let the sauce simmer for about 10 minutes on low heat. Keep stirring so it won’t burn.
While the sauce is simmering, in a separate pot add water. Cut the large lemon into wedges
2 tablespoons Old Bay Seasoning
and squeeze the juice into the water. Let the lemon water boil. Optional: add the squeezed
2 tablespoons Cayenne Pepper
lemon to the water for additional flavor.
Once the water has boiled, cook the shrimp in batches in the boiling water for 2-3 minutes
or until pink. Be careful not to crowd the pot or over cook the shrimp. Once the shrimp has
2 tablespoons Paprika
cooked, drain and add them into the sauce pot.
2 tablespoons Cajun Seasoning
Once all the shrimp has been cooked and added into the sauce pot, mix the shrimp and
sauce together evenly. Leave the pot with the lid on for about 5 minutes on a low heat for
1 tablespoon Brown Sugar
1 tablespoon Louisiana Hot Sauce·
the juices to soak.
Cut the heat and serve!
Optional Ingredients Instructions:
1 Large Lemon
Cut the corn and potatoes in half.
In a large pot, add water and salt and boil on a medium heat.
Optional:
Add the corn and potatoes and cook until softened.
2 Ears of Corn
½ pound Red and/or Yukon
Cut the sausage into 1 inch slices. On medium-high heat, add oil to a pan. Cook the
sausage until browned, turning both sides often.
Cook 1 cup of rice of your choice. Once rice has cooked, place it in a separate bowl.
Once the corn, potatoes, and sausages have been cooked, add them to the sauce pot with
Potatoes
the shrimp and mix to coat everything evenly. Leave the pot with the lid on for about 5
minutes on a low heat for the juices to soak.
2 Cajun Andouille Sausages
Serve and eat with rice!
1 cup of Rice

ecipe is from Sun Basket and I loved the
The
I am still trying to replicate the dressing.
Salad.
not figured it out yet but it's Cashew Nut
Have
Dressing.
Salad
SPICY BALINESE CHICKEN WITH CUCUMBER-CABBAGE SALAD
Submitted by Lynn Umzam, from Sun Basket
Ingredients
Directions
Prep and cook the chicken. Par the chicken dry with a paper towel;
Chicken – boneless skinless chicken
thighs or breasts
season generously with salt and pepper. In a large bowl, stir together the
turmeric spice blend and as much sambal oelek as you like. Add the
chicken and rub all over with the mixture. In a large frying pan over
Sun Basket turmeric spice blend
(granulated garlic, turmeric, ground
medium high heat, warm 1 to 2 teaspoons of oil until hot but not smoking.
Add the chicken and cook, turning occasionally, until lightly browned and
ginger)
cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes for
breasts. Transfer to a plate. Meanwhile, start preparing the rest of the
Sambal oelek (optional)
Organic cucumber
meal.
Make the cabbage-cucumber salad. Peel the cucumber, if desired; cut
Organic cabbage
the cucumber into enough ½ inch pieces to measure 3 cups. Cut away
Organic bell pepper
core from the cabbage; thinly slice the cabbage. Remove the stem, ribs,
and seeds from the bell pepper; cut the pepper into ½ inch pieces. In a
Sun Basket cashew dressing base
small bowl, stir together the cashew dressing base and 1 tablespoon oil.
(cashew butter, coconut aminos,
Season to taste with salt and pepper. In a large bowl, toss together the
lime juice, toasted sesame oil,
cucumber, cabbage, bell pepper, and 2 tablespoons cashew dressing
garlic, sambal oelek, ginger)
(set aside the remaining dressing for serving). Season to taste with salt
and pepper.
Organic fresh mint
Prep the garnishes. Strip the min leaves from the stems; coarsely chop
the leaves. Using the bottom of the bowl or cup, lightly crush the
Dry-roasted cashews
Kosher salt
cashews.
To serve, transfer the chicken and cucumber-cabbage salad to individual
Freshly ground pepperNeutral oil
plates and garnish the salad with the mint and cashews. Serve the
remaining dressing and sambal oelek on the side.

Picture by CSUN Institute for Sustainability

had this soup at Olive Garden. I used to go
I
just for this soup. It's spicy but comforting
there
me. So I thought there has to be a way to
to
this at home so I can enjoy whenever I
make
and to make it my own. Sure enough I
want
the recipe and added my own spin on it.
found
delicious, quick, customizable and perfect
It's
a cold winter night. What's best, if you have
on
pressure cooker (Instapot), you can make it
a
faster and it's as delicious, if not better.
even
ZUPPA TOSCANA (OLIVE GARDEN COPYCAT)
Submitted by Kevin Mojaradi
Enjoy!
Ingredients
Directions
Heat a large dutch oven or soup pot over MED-HIGH heat. Add a small drizzle of
1 pound ground spicy Italian
oil, then brown sausage with optional red pepper flakes, crumbling as it cooks.
sausage (mild okay too)
Drain well, then remove to a plate.
4 slices bacon, diced. You can
Fry bacon in the same pot with residual sausage grease until crisp, then remove
to plate with the sausage. Drain half of bacon grease.
make more if you like bacon
Add onion to same pot and cook 5 minutes, adding garlic the last minute.
Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
1 medium white onion, diced
Gently boil about 15 minutes, or until potatoes are tender. Add in cooked
2 cloves garlic minced, add more if
sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes
until kale is wilted.
you like garlic
Taste and season with salt and pepper if desired. Top with remaining bacon and
6 cups chicken stock (use low
enjoy!
sodium if you can)
Instant Pot Instructions:·
4 russet potatoes, peeled (optional)
Set a 6-qt instant pot to the sauté setting. Add a drizzle of olive oil and Italian
and diced into 1/2 inch pieces
sausage with optional red pepper flakes. Cook, stirring frequently, until sausage
is lightly browned making sure to crumble the sausage as it cooks; drain excess
1 cup heavy cream (skip if you can’t
grease.
have dairy)
Add bacon and cook until crispy, remove with slotted spoon to a plate.
Add onion and garlic. Cook, stirring frequently, until onions have become soft,
1/2 bunch kale (a couple of
about 2-3 minutes.
handfuls) de-stemmed and torn into
Stir in cooked sausage, chicken broth and potatoes.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When
bite sized pieces
finished cooking, do a natural pressure release for 10 minutes, then a controlled
Salt and pepper (to taste)
quick release.
When the pin drops, open the lid.
Pinch of red pepper flakes
Add heavy cream to pot, along with kale. Stir often and let heat through.
(optional)
Taste and season as desired. Top with bacon and serve.

Picture by CSUN Institute for Sustainability

Picture by CSUN Institute for Sustainability