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Thai Peanut Curry Linguini

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Thai Peanut Curry Linguini

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Main
Cuisine Thai Curry
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 -4
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • 1 package pasta
  • - linguini or angel hair
  • ½ 15 oz. can coconut milk
  • 1 bunch scallions
  • 2 carrots
  • 1 cup frozen peas
  • 4 Tbsp smooth peanut butter
  • 6 mushrooms
  • 3 garlic cloves
  • 1 Tbsp fresh ginger
  • 1 hot pepper optional
  • 2 Tbsp sesame oil
  • 1 tsp tamari or shoyu
  • ½ cup water
  • 1-3 tsp Buddha Shake Curry Mix™
  • Salt to taste

Instructions

  • Finely chop the garlic, ginger, scallions and hot pepper. Thinly slice the carrots and shrooms. In a saucepan, steam the carrots, shrooms and peas in ¼ cup of water and a shot of Bragg™, for 10 minutes. In a separate saucepan, sauté the scallions, garlic and ginger in the sesame oil for 5 minutes on medium heat. Add the coconut milk, tamari, ¼ cup of water, curry powder and hot pepper. Simmer on low for 10 minutes. Meanwhile, start to cook the pasta. Add the peanut butter to the coconut milk sauce and mix well. Cover and lower heat to low. A splash of red wine in the sauce wouldn’t hurt things. When pasta is ready, strain and add the sauce and veggies.
  • When is pasta ready?
  • Option 1: Throw pasta against the wall- if it sticks, it’s al dente.
  • Option 2: If your child is acting up, take a noodle and wack him upside the head with it- if it sticks, it’s dinnertime. (feel free to substitute husband, wife, boyfriend, girlfriend, & mother-in-law for “child”).

 

Three Bean Cajun (or curry) Chili

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THREE BEAN CAJUN (or curry) CHILI

This recipe uses either Red Ape Cinnamon Mardi Gras Shake™ or Buddha Shake Curry Mix™
Course Main
Cuisine Cajun or Curry
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 -6
Author Mama Nature’s Bar & Grill Recipe Book

Ingredients

  • 2 15 oz. cans kidney beans
  • 2 15 oz. cans black beans
  • 1 15 oz. can navy beans
  • 2 15 oz. cans diced tomatoes
  • 1 8 oz. package of tempeh or meat
  • 3 Tbsp tomato paste
  • 4 garlic cloves
  • 3 bell peppers
  • 2 medium yellow onions
  • 1-2 Tbsp vegetable or olive oil
  • 2-3 TBSP Mardi Gras Shake™
  • Or Buddha Shake Curry Mix™
  • 2 Tbsp Bragg™
  • 3 Tbsp apple cider vinegar
  • Cheese optional- soy or dairy

Instructions

  • Finely chop the garlic, and 1 onion. Dice the remaining onion, tempeh and bell peppers into ¼-inch pieces. In a soup pot, sauté the finely chopped onion and garlic in oil for 5 minutes on medium heat. Add the tempeh (or meat), bell peppers, spices and the remaining onion and sauté for 5 more minutes. Add the remaining ingredients to the pot and add water to achieve desired consistency (I usually start with 2 cups of water). Bring to a near boil, turn down heat and simmer on low for 30 minutes. Turn off heat, cover and let sit for 10 minutes or longer. The longer that you let it simmer, the more the chili will absorb all the awesome flavors. Top with shredded cheese and/or green onions. Serve with fresh bread or tortillas.
  • There are many variations to this recipe. Add or delete what your tastes dictate. You can add corn, elbow macaroni, or a different sampling of spices. Try substituting the Mardi Gras Shake™ with Buddha Shake Curry Mix™ and a shot of red wine.

 

Fire On The Bayou Jambalaya

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Fire On The Bayou Jambalaya

This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Course Main
Cuisine Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5
Author Mama Nature's Bar & Grill Recipe Book

Ingredients

  • 1 ½ cups brown rice
  • 3 cups veggie broth
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black-eyed peas
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 bell pepper
  • 1 cup chopped okra optional
  • 8 oz sausage meat or veggie
  • 8 oz. frozen corn
  • 3 Tbsp olive oil
  • 2 Tbsp Mardi Gras Shake™
  • Salt to taste

Instructions

  • Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, cumin, and paprika and blend well. Finely chop the celery, pepper and the remainder of the onion. In a wok or large skillet, heat 2 tablespoons of the oil on medium heat. Add the rice and cook for 5 minutes, constantly stirring (you don’t want the rice to stick). Add 90% of the tomato mixture and cook until the liquid is absorbed, constantly stirring (approximately 8 minutes). Add the veggie broth, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
  • In a saucepan, sauté the remaining oil and onion with the rest of the oil on medium heat for 5 minutes. Add the garlic powder, cayenne and sausage and sauté for 5 minutes. Add the remaining ingredients, including the rest of the tomato mixture and simmer on low for 15 minutes. When rice is done, add the mixture to the rice. Add salt and more Mardi Gras Shake™ to taste and mix well.
  • Grab an accordion and recite the following: “Goodbye Joe, me gotta go, me oh my oh. Son of a gun we gonna have big fun on the bayou.”

 

Rasta Shake™ Popcorn

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Rasta Shake™ Popcorn

Outrageous & Decadent- what more can we say?
Course Appetiser
Author Red Ape Cinnamon

Ingredients

  • Popcorn
  • Coconut Oil Spray or olive oil
  • Red Ape Cinnamon Rasta Shake™

Instructions

  • We like simple:
  • Pop the corn
  • Spray the popped corn
  • Sprinkle on Rasta Shake™
  • here comes the tag line "Shake. Sprinkle. Smile®"

 

Yummy Crumb Cake

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YUMMY CRUMB CAKE

Course Dessert
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Author Laurie Najim

Ingredients

  • For the Crumb Topping:
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 3/4 tsp ground Red Ape Cinnamon®
  • 1/8 tsp salt
  • 8 TBS unsalted butter 1 stick, melted and still warm
  • 1 3/4 c cake flour 7 ounces
  • For the Cake:
  • 1 1/4 c cake flour 5 ounces
  • 1/2 c granulated sugar 3 1/2 ounces
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 TBS unsalted butter 3/4 stick, cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 c buttermilk
  • Confectioners’ sugar for dusting

Instructions

  • Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
  • To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  • To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  • In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  • Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

 

Fruit Salsa and Cinnamon Chips

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Fruit Salsa and Cinnamon Chips

Course Appetiser
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Laurie Najim

Ingredients

  • 2 kiwis peeled & diced
  • 2 Golden Delicious apples – peeled cored & diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 TBS white sugar
  • 1 TBS brown sugar
  • 3 TBS fruit preserves any flavor
  • 10 10 inch flour tortillas
  • butter flavored cooking spray
  • 2 TBS Red Ape Cinnamon Sugar Shake®

Instructions

  • In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray.
  • Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
  • Serve with chilled fruit mixture.

 

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