prep time (and total time): 50 minutes       servings: 4

ingredients
1 small lime
1 T vegetable oil
1 large red bell pepper, chopped into small pieces
1 onion
1.5 T minced peeled fresh ginger
2.5 tsp curry paste
1 13-oz. can unsweetened coconut milk
3-4 tilapia fillets, cut into 1.5 inch chunks
9 peeled deveined large shrimp, cut into small chunks
2 T sugar
1 green onion
chopped fresh basil
chopped fresh cilantro

directions

  1. squeeze lime and set aside.
  2. heat vegetable oil in large saucepan over medium-high heat. add chopped red bell pepper, onion, and ginger. saute until peppers and onions are tender, about 5 minutes.
  3. stir in curry paste, coconut milk, and lime juice. add in sugar and green onion too.
  4. simmer gently, stirring often, about 5 minutes.
  5. sprinkle fish and shrimp with salt and pepper. then add fish to curry sauce first before shrimp.
  6. return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5-6 minutes. season to taste with salt and pepper.
  7. gently stir in cilantro and basil.
  8. serve over rice.

sources – bon appetit, april 2011 and yahoo

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veggies galore

March 14, 2011

this recipe is a blend of two recipes from my aunt. she got them from bon appetit magazines.

ingredients

  • 2 T olive oil
  • 1 lb fully cooked italian sausage or kielbasa
  • 1 c chopped onion
  • 3 large garlic cloves, minced
  • 1 1/2 T thyme
  • 1/2 tsp dried crushed red pepper
  • 5 cups beef/chicken broth (~3 cans = 42 oz.)
  • 1 large zucchini, sliced – half coins
  • chopped kale (1 bunch)
  • 2 large carrots, thinly sliced coins
  • 2 cans diced tomatoes
  • 1 15-oz. can tomato sauce
  • 1/2 c dry red wine
  • 2 T basil
  • 2 T oregano
  • 1 9-oz. package cheese tortellini

directions

  1. heat oil in large pot over medium-high heat.
  2. add next 5 ingredients and saute until onions are soft and kielbasa is brown, about 12 minutes.
  3. add broth and bring to boil.
  4. stir in zucchini, kale, carrots, diced tomatoes, tomato sauce, wine, basil, and oregano.
  5. simmer until vegetables are tender, about 40 minutes.
  6. add tortellini to soup and cook until tender, about 5-8 minutes. season soup to taste with salt and pepper.

sources (italian sausage and tortellini soup, bon appetit, oct. 1993; cheese tortellini soup with cannelini, kielbasa, and kale, bon appetit, feb. 2002)

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cucumber salad

March 6, 2011

ingredients
4 cucumbers, thinly sliced
1 small white (or red) onion, thinly sliced
1 c white vinegar 1/2 c white vinegar
1/2 c water 1/4 c water
1/2 c white sugar
1 T dried dill, or to taste

directions

  1. toss together the cucumbers and onion in a large bowl.
  2. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil and pour over the cucumber and onions.
  3. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

source

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makes 6 servings       prep time: 15 minutes       cook time: 20 minutes        ready in: 35 minutes

ingredients:
3 c dry, small elbow macaroni, cooked and drained
2 T cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 12 oz. can Nestle Carnation evaporated milk (or 2% milk)
1 c water
2 T margarine
2 c shredded sharp cheddar cheese

directions:

  1. cook macaroni, drain, and then set aside.
  2. combine cornstarch (with cold water), salt, mustard and pepper in medium saucepan. stir in evaporated milk and butter. cook over medium-heat, stirring constantly, until mixture comes to a boil. boil for 1 minute. remove from heat.
  3. stir in cheese until melted. add macaroni, mix well. pour into prepared casserole dish.

source

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