Nunu's Kitchen

Nunu's Kitchen Your friendly, neighborhood caterer. Available for private parties, office parties and small events.
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Orange Pepper Salmon PastaIngredients4 salmon filets 1 tbsp orange pepper seasoning1 tsp garlic powder1 tsp onion powder...
11/08/2024

Orange Pepper Salmon Pasta

Ingredients
4 salmon filets
1 tbsp orange pepper seasoning
1 tsp garlic powder
1 tsp onion powder
1 box of rigatoni noodles
Olive oil
3 pieces of bacon, cooked and chopped
1 cup white mushrooms, sliced
1/2 cup chopped parsley
1/2 onion, diced
2 tbsp sun dried tomatoes
1 cup heavy cream
1 tbsp tomato paste
1/4 tsp crushed red pepper flakes
1 cup seafood stock
1 tbsp Cajun seasoning (Tony’s is what I use)
1/2 cup grated parmesan cheese

1. Clean and pat dry your salmon. Drizzle the salmon with olive oil and season with orange pepper, Tony’s, garlic and onion powder. Begin boiling your noodles while you prepare the salmon.
2. Add oil to pan and heat on medium low until hot. Add salmon to the pan and allow to cook for 4 minutes on each side. Once done, remove and set to the side.
3. Add 3 pieces of bacon to the pan and cook until crispy. Once the bacon is finished, set to the side on a paper towel. Let cool for about 5 minutes and then chop the bacon into small pieces.
4. While bacon is cooking, slice up your veggies.
5. Add sliced mushrooms, sun dried tomatoes, tomato paste and onions to the pan. Season with Tony’s and cook for 2-3 minutes. Until onions are translucent. Pour the heavy cream and seafood stock into the pan and begin to stir. Add red pepper flakes, half of the parmesan cheese and stir until mixed well. Allow to cook until it’s thickened. Once done, fold the noodles into the sauce, making sure it’s coated well before adding the salmon bites to the mixture. Top with the bacon and the rest of the parmesan cheese before sprinkling some more parsley. Serve and enjoy!

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This Green Coconut Curry is truly a masterpiece 👌🏾🔥 For Green Curry Sauce
▢ 1 ¾ cup canned coconut milk 420g (1 14.5oz c...
10/03/2024

This Green Coconut Curry is truly a masterpiece 👌🏾🔥
For Green Curry Sauce
▢ 1 ¾ cup canned coconut milk 420g (1 14.5oz can or 420g)
▢ 1 cup vegetable stock (240g)
▢ 1 cup spinach 25g (kale sub)
▢ 2 tablespoon tahini
▢ 1 tablespoon vegan fish sauce soy sauce sub
▢ Zest from ½ lemon
▢ Juice from ½ lime
For Curry Base
▢ 3 tablespoon oil
▢ 1 ½ cups cooked chickpeas, blotted dry (1 15oz can or 250g)
▢ 2 teaspoon seasoned salt (sub with your favorite all purpose seasoning blend)
▢ 1 medium yellow onion, diced
▢ 4 cloves Garlic, minced
▢ 1 inch fresh ginger, grated (2.5cm)
▢ 1 ½ tablespoon yellow curry powder
▢ 1 ½ teaspoon cumin
▢ ½ teaspoon coriander
▢ ½ teaspoon black pepper
▢ ½ teaspoon red pepper flakes more or less to taste
▢ 2 small zucchinis, thinly sliced
▢ 2 cups fresh corn kernels, about 2 ears (or 1 15oz can or 330g)
▢ 10-15 fresh basil leaves
▢ ¼ cup fresh cilantro, chopped (4g)
In a blender add 1 ¾ cup coconut milk, 1 cup vegetable stock, 1 cup spinach, 2 tablespoon tahini, 1 tablespoon vegan fish sauce, ½ lemon zest and ½ lime juice. Blend until a smooth consistent texture. Set aside.
In a large skillet over medium heat, add oil. Once heated, add chickpeas. Sprinkle the seasoned salt over and stir together. Saute for 3-5 minutes or until crispy. Remove from the oil to a bowl and set aside.
In the same skillet, add 1 chopped onion, 4 cloves garlic, and 1 inch fresh ginger. Stir together and saute for 3 minutes or until it begins to soften.
Add 1 ½ tablespoon yellow curry powder, 1 ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (or less if not wanting spicy). Stir together and allow to cook for 30 seconds to toast the spices.
Add 2 small sliced zucchinis, 2 cups corn, and ¾ of the chickpeas. Stir everything together. Add ¼ cup of the curry sauce and use that to scrap any bites off the bottom of the skillet. Add remaining sauce and reduce heat to simmer. Let cook for 15 minutes.
Add 10-15 fresh basil leaves and ¼ cup chopped cilantro and stir together. Remove from heat. Top with remaining crispy chickpeas, fresh mini cucumbers, more herbs if desired. Serve with rice or other desired sides.

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Address

Cincinnati, OH

Opening Hours

Wednesday 12pm - 8pm
Thursday 12pm - 8pm
Friday 12pm - 8pm
Sunday 1pm - 6pm

Telephone

+14195811180

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