Braised Shrimp in Ginger-Coconut Sauce

Curry Paste
-2 Tbs peeled and grated fresh ginger
-4 to 5 garlic cloves, crushed
-1 Tbs ground turmeric 
-1/2 Tbs red chili's (i use the kind in the jar)
-2 Tbs white vinegar


Mix or blend (in a food processor) all the Curry past ingredients. 


In a wok or pan over medium-high heat, warm 2 Tbs peanut or coconut oil. Add 2 finely chopped shallots and curry paste. Stir fry until unions are soft (2-4 minutes).  Add  1 lb shrimp (you can use frozen prawns or fresh jumbo tiger prawns). Cook until the shrimp change color, about 3-4 minutes.


2 ripe tomatoes chopped
1 can coconut milk
Freshly cracked pepper
Dash of salt
2 Tbl chopped fresh cilantro


After Shrimp change color, add tomatoes and cook until soft, about 2 minutes. Add coconut milk and reduce heat to low. Simmer until sauce thickens slightly and shrimp are tender (6-8 minutes). If you like it spicy....add a teaspoon of chili oil or another teaspoon of chili's from the jar. Stir in cilantro and pepper.


Serve over jasmine rice, top with fresh cilantro and a wedge of lime.

Shrimp Curry

My absolute favorite meal growing up!

1/4 cup butter (melted in pan)
1 1/2 cup milk 
1/4 cup flour 
3 Tbs. ketchup 
1/2 tsp. salt
1/4 cup cooking sherry
Dash of paprika
1-2 tsp. yellow curry
1 1/2 cups cleaned baby shrimp

Cook butter, flour, and seasonings in pan over medium-low heat. Gradually stir in milk. Cook until sauce becomes thick and smooth (stirring constantly). Add ketchup, sherry, and shrimp. Heath thru. Serve over fluffy white rice. Sprinkle with extra curry if desired.

Favorite Simple Meals

Roasted Potatoes and Onions
1) Quarter several red or white potatoes and sweet onions. Place in glass baking dish.
2) Cover potato and onion with olive oil, salt and pepper and a little bit of chicken broth.
3) Bake at 350 for about 30 minutes (cover with foil). Keep checking for softness of potatoes to cook through.
4) Take pan out and uncover. Top with Parmesan cheese and return to oven for 10-15 more minutes. 




Fried Rice
1) Cook Jasmine rice (ratio of rice to water 1:2)
2) Dice up carrots, onions, and garlic and saute in butter (garlic butter if you have on hand)
3) Fry up egg and scramble. 
4) Add cooked rice and egg into carrot/onion mixture, add frozen peas. Add soy sauce to taste. 
5) Additional: add chopped left over chicken, sesame seeds, red pepper or hot sauce. 




Easy Red Curry
1) Open a can of coconut milk. Scope 1-2 tablespoons of the cream off the top and put in frying pan. Cook until the oil separates and add red curry paste (can buy at any store). Cook or a few minutes and then add the rest of the coconut milk.  
2) Add any number of chopped up veggies (onions, broccoli, green beans). 
3) Add chopped up chicken and bring to boil. 
4) Serve over jasmine rice. 

Best Family Spaghetti Sauce Ever!

I can't believe I'm actually sharing this little secret recipe with you...But I love food and I love you too much to withhold. Be adventurous and experiment with spices and flavors. This is just a base (and not exact measures)....so feel as adventurous as you want! I've made some suggestions on what you could add or substitute to make this recipe your own! The best spaghetti sauce is always a labor of taste and adjust, taste and adjust.

2-3 sweet onions chopped
2-3 lbs ground beef (we always add pork sausage as well)
4-5 cloves of garlic minced
60oz of canned Crushed tomato and diced tomato combined
60oz of canned tomato sauce
12oz can of tomato paste
add water for consistency
handful of brown sugar
a couple teaspoons of sea salt
freshly ground pepper
1-2 bay leaves
chopped fresh herbs - basil, Italian parsley, oregano, rosemary, or whatever else you love.

1. Brown meat in fry pan.
2. Start cooking onions and garlic in large pot with olive oil.
3. Add browned meat, all tomato cans, water, and spices.
4. Simmer for 1-2 hours (my grandpa used to let it sit on the stove all day....the longer the flavors marinate together, the better the sauce becomes!)

Enjoy!

Chili....Perfect for Fall...

Chili Con Carne

4 lbs. Ground Beef (you want a higher fat percentage for good taste)
5 onions chopped (about 4 cups)
4 cans (1lb 12 oz each) of chopped tomatoes
5 cans (15 oz) kidney beans, reserve liquid
1 can (15 oz) tomato sauce
1 sm can tomato paste w/ 1 can of water
2 Tbs Sugar
4 1/2 Tbs Chili Powder (use more if you want it spicier)
1 Tbs and 2 tsp Salt

1. Cook and stir ground beef and onion in Dutch oven or large pan until meat is brown and onion is tender. Drain off fat.
2. Stir in tomatoes, bean liquid, tomato sauce, paste, water, and seasonings. Heat to boiling.
3. Reduce heat nad simmer uncovered or 1 hour and 15 minutes.
4. Stir in beans and simmer, stirring occasionally, for about 15 more minutes.