thai shrimp tilapia curry
March 30, 2011
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
- squeeze lime and set aside.
- 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.
- stir in curry paste, coconut milk, and lime juice. add in sugar and green onion too.
- simmer gently, stirring often, about 5 minutes.
- sprinkle fish and shrimp with salt and pepper. then add fish to curry sauce first before shrimp.
- 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.
- gently stir in cilantro and basil.
- serve over rice.
sources – bon appetit, april 2011 and yahoo
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
- heat oil in large pot over medium-high heat.
- add next 5 ingredients and saute until onions are soft and kielbasa is brown, about 12 minutes.
- add broth and bring to boil.
- stir in zucchini, kale, carrots, diced tomatoes, tomato sauce, wine, basil, and oregano.
- simmer until vegetables are tender, about 40 minutes.
- 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)
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
- toss together the cucumbers and onion in a large bowl.
- combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil and pour over the cucumber and onions.
- 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.
traditional mac and cheese
March 2, 2011
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:
- cook macaroni, drain, and then set aside.
- combine cornstarch (with cold water), salt,
mustardand 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. - stir in cheese until melted. add macaroni, mix well. pour into prepared casserole dish.