Shrimp in Tomato Cream with Curry

Sarah (HW 2012)

Shrimp in Tomato Cream with Curry (Sarah Smith)

1 lb. raw shrimp, peeled and tail off

2 tbsp. olive oil

1 14.5 oz. can Italian Stewed Tomatoes

1 cup heavy cream

3 blocks of Japanese S&B Golden Curry Paste (Sarah uses whole thing)

5 green onions, sliced

mushrooms, sliced

steamed rice

Cut the canned tomatoes into little chunks.  Drain and reserve juice.

Heat oil in saucepan and cook mushrooms on medium high for a few minutes.  Add cut up tomatoes and curry paste.  

Cook liquid down from tomatoes.  Stir constantly.

Add shrimp and reserved tomato juice.  Cook until the shrimp is pink and curled, then add cream.  Reduce slightly,

then add green onions.  Cook for a minute or two more.  

Serve over steamed rice.

We ate this over Jamica's baked rice.

Peasant Bread

Heather's Recipe:

French Peasant Bread

2 c. warm water

1 T. yeast

2 t. salt     

3 T. sugar

4 c. flour

oil

cormeal

Dissolve yeast, sugar, salt in warm water.  Stir in flour until mixed well.  Let rise until doubled.  Split dough in half (I oil my hands up so that the dough doesn’t stick to me) and place on oiled and cornmealed cookie sheet in two even lumps.  Let rise until doubled.  Bake at 425 for 10 min then 375 for 15-20 min.

Reubens

Sarah, HW 2012

1 loaf Rye bread

1 corned beef roast 

sliced Swiss cheese

Thousand Island dressing

saurkraut (sp?)

Put corned beef in crockpot. If it has a seasoning packet, add that in too. Let it go for the day.

Shred corned beef. Spread bread with Thousand Island dressing. Make sandwiches - shredded beef, sauerkraut, cheese. Put it in a skillet like grilled cheese and toast until it melts. Works best if you put something heavy on it, panini-style.

Lime Rickey Drinks

Jamica (HW 2012)

1 can grape juice frozen concentrate
1-2 2-liter bottles of Sprite
Lime wedges (1-2 per drink)

Fill glass with ice. Scoop a heaping spoonful of frozen concentrate into each (can thaw a bit) glass. Pour Sprite over it. Squeeze a few lime wedges into each glass and serve.

Pear Salad with Blueberry Vinaigrette

2 bags mixed baby greens (or Spring Mix)

2 pears: peeled,  thinly sliced

1 cup sunflower, shelled and roasted or toasted pine nuts
1 cup crumbled Gorgonzola or Feta cheese
2 cans mandarin oranges, drained
1/2 cup red onion, thinly sliced
8 ounces shaved fresh Parmesan cheese

Toss greens on a serving plater, sunflower seeds, Gorgonzola, oranges, and red onions gently.  Carefully arrange the pear slices over the top of greens.  Sprinkle cheese on top.  Serve with vinaigrette on the side.

Blueberry Vinaigrette
1/2 cup blueberry vinegar* or white wine vinegar
1/2 teaspoon dry mustard
1/2 cup fresh or frozen blueberries
1/2 cup sugar
1 teaspoon poppy seeds
1/2 cup oil

Put in the blender and then add poppy seeds.  Serve with salad.

*To make blueberry vinegar:
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf

Place blueberries in a small saucepan and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.  Remove from heat; cover and let stand for 4 hours.  Strain mixture through fine sieve, and discard solids.  Cover and chill.

Sweet Potato Soup

Jamica

HW 2012

4 T. olive oil

½ cup butter

4 medium yellow onions (6 c.)

8 celery ribs (2 c.)

6 garlic cloves

4 jalapeno peppers, roasted or 4 tsp. chopped chipotle peppers in adobo sauce

2 tsp. dried basil

2 tsp. ground cumin

4 tsp. salt

2 tsp. black pepper

5-6 med. Sweet potatoes (8c.)

16 cups low-sodium chicken broth (or water and chicken bouillon will work too)

6 bay leaves

1 bunch fresh cilantro

6-7 limes

(I think this recipe is doubled)

Stuffed French Toast

Jamica

HW 2012

French bread 2-3 loafs

Cream cheese 2 blocks

Honey (about 1 cup)

Eggs