AS YOU ALL PROBABLY KNOW BY NOW, A HUGE WEAKNESS OF MINE IS PASTA, PARTICULARLY SPAGHETTI. HELL, I EVEN HAVE A TATTOO OF IT JUST IN CASE I FORGET HOW MUCH I REALLY LOVE IT. UNFORTUNATELY THIS IS NOT THE BEST THING TO BE EATING EVERYDAY SO I TEND TO USE IT AS A CHEAT MEAL. BUT WHEN PIP FROM 555 FITNESS TOLD ME ABOUT THESE BEAN PASTA PRODUCTS FROM EXPLORE ASIAN, I SAW SOME LIGHT AT THE END OF THE PROVERBIAL NOODLE-SHAPED TUNNEL. I MUST ADMIT HOWEVER, I WAS SKEPTICAL. WHEN IT COMES TO PASTA, THERE IS ONE RULE FOR ME.....IT MUST BE AL DENTE, OR " TO THE TOOTH". SO MY WORRY WITH THESE BEAN PASTAS WERE THEIR ABILITIES TO HOLD ON TO THAT TOOTHSOMENESS I DESIRE. WELL, IN A DELICIOUS FASHION I WAS PROVEN WRONG.......
BLACK BEAN SPAGHETTI IN AN AVOCADO CILANTRO YOGURT SAUCE
W/ GRILLED PINEAPPLE AND SHRIMP
ONE THING I LOVE ABOUT FORK AND HOSE CO. IS HOW MUCH I HAVE BEEN ABLE TO CONNECT WITH OTHER FIREFIGHTERS AND THEIR PASSIONS FOR COOKING. THEIR IS ALMOST THIS "FOODIE CULTURE" MOVEMENT GOING ON IN THE FIREHOUSES ALL OVER THE WORLD, FURTHER PROVING THAT WE COOK MORE THAN JUST CHILI. THE INSPIRATION BEHIND THIS DISH COMES FROM FIREFIGHTER ANGELA WAAGEN OF THE METRO ATLANTA AREA. SHE SUGGESTED A LATIN STYLE DISH WITH CUMIN AND CILANTRO, PERFECT FOR THE FLAVORS OF BLACK BEANS.
THE NOODLES ONLY TAKE ABOUT 7 MINUTES TO COOK, JUST ABOUT THE SAME TIME IT TOOK TO GRILL THE SHRIMP. WITH THIS DISH BEING SO QUICK TO PREPARE AND THE FLAVORS SO BRIGHT, IT IS A PERFECT SUMMER MEAL
1 lb. EXPLORE ASIAN BLACK BEAN SPAGHETTI
1 lb. LARGE SHRIMP, cleaned
15-20 CHUNKS OF PINEAPPLE
1 tbs. CHIPOTLE PASTE, or chipotles in adobo sauce chopped
1 tsp. PAPRIKA
1 tsp. CUMIN
3 tbs. OLIVE OIL
1/2 RED ONION, thinly sliced
AVOCADO CILANTRO YOGURT SAUCE -
BUNCH OF FRESH CILANTRO, chopped (reserve some for garnish)
ZEST AND JUICE OF 1 LIME
7 oz. FULL FAT PLAIN GREEK YOGURT
SALT AND PEPPER, to taste
Place a large pot of salted water over medium-high heat. At this time you want to also set your grill to medium-high heat.
Meanwhile, combine the chipotle, paprika, cumin and some salt and pepper in a large bowl. Whisk to combine and add the shrimp. Set aside
In a food processor or blender add the avocado, cilantro, lime zest/juice and yogurt. Pulse while adding the olive oil in a steady stream until a creamy sauce is formed. Salt and pepper to taste.
When water is boiling, add the spaghetti and cook for about 7 minutes. While the pasta cooks, skewer the shrimp and pineapple. Grill until the shrimp turns pink. When the pasta is done, drain under cold water. In a large bowl add the pasta and sauce, gently stir to combine. Top with red onion, cilantro, shrimp and pineapple. Serve
This dish is what #555eats is all about! Delicious food that is good for you whether it is in the gym or on the fire floor. To find out more about the other products available from Explore Asian, click here !
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STAY SAFE, EAT WELL!