I have collected James McNair cookbooks over the years and this recipe is adapted from his Southeast Asian Cookbook. It is bursting with flavor. I used fresh pineapple but you can substitute canned. If you cannot find curry paste, Trader Joe’s has a lovely Yellow Curry sauce that I have used that would work in this as well.
2 Cups light coconut milk*
2 Tbsp Yellow Curry paste or Yellow curry sauce*
2 Tbsp Peanut or olive oil
1 pound large shrimp, peeled and deveined
3 Tbsp Fish Sauce
1 Tbsp Palm, coconut or brown Sugar
1 red Bell pepper, cut into chunks
1 Onion, halved and sliced thin
1 Cup fresh pineapple, cut into small chunks (or use canned)
1 Tbsp fresh lime juice
Whole fresh mint leaves for garnish
*If using prepared curry sauce eliminate the curry paste and coconut milk.
In a bowl combine coconut milk and curry paste and mix until smooth.
In a large wok or saucepan heat oil. Add the onions and cook on medium heat until golden and slightly caramelized, stirring to prevent burning. Add the red pepper.
Stir in the coconut milk/curry mixture. Add fish sauce, sugar and pineapple. Bring to a simmer and cook about 3 minutes.
Add the shrimp to the simmering curry and cook until the shrimp turn opaque.
Serve over rice and garnish with mint leaves.
This mades a great side dish with grilled meat or vegetables.
1 head of cauliflower, cut into chunks
1/8 cup of olive oil
1/2 cup Panko or regular bread crumbs
1/2 cup grated parmesan cheese
1 tsp Oregano
Salt and pepper to taste
Preheat oven to 400 degrees.
Place cauliflower florets into a plastic bag. Pour in olive oil, seal bag and shake to coat. Add parmesan cheese, oregano and bread crumbs. Seal bag and shake to coat.
Place on a foil lined tray and bake for about 20 minutes or until cauliflower is fork tender.
This is so good! I served it with a side of fresh Mexican corn. I posted a recipe for the corn last year and we eat it constantly when corn is in season.
1 pound shrimp, deveined, peeled on skewers
Coconut oil spray
1 tsp paprika
4 Corn or flour tortillas
1 heaping cup finely shredded cabbage
1/4 cup yogurt Ranch dressing
2 Tbsp Sriracha sauce
1/2 lime or about 1 tsp lime juice
1 Tbsp apple cider vinegar
1 Tbsp Honey
salt & pepper to taste
Half a sliced avocado
For the Sriracha Ranch, whisk together the ranch and Sriracha sauce. For a spicier sauce, add extra Sriracha to taste.
For the Slaw, combine cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Adjust honey to taste and set aside to marinate while you cook the shrimp.
Pat shrimp dry and season with paprika, salt, and pepper. Mix well to coat both sides. Put shrimp on metal skewers and set in the fridge while you make your slaw and sauce.
Heat the grill and cook, depending on shrimp size, about 3 min each side.
Remove from skewers and chop each shrimp in half. Line your tortillas with shrimp and top with a hearty drizzle of sauce. Top with slaw and sliced avocado.
I love Quiche. I especially love the pastry crust that goes along with quiche but I have to say this was a wonderful way to eat quiche. I made a kale salad to go along with it. I will make this again with different fillings also. This was adapted from cooking light recipe. I used smoke gouda in place of feta (and used more cheese) because, well. Just because. I also added some cheese to the crust. This was an easy weeknight meal.
- 2 cups cooked quinoa, chilled
- 1/4 cup parmesan cheese (optional)
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp sea salt
- 1 large egg, beaten
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 (5-ounce) bag baby spinach
- 1/2 cup 1% low-fat or skim milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 5 large eggs
- 3/4 cup smoked or regular Gouda, shredded
For the crust, preheat oven to 375°.
Combine quinoa, salt, pepper, cheese and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9″ pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.
For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 15-20 minutes until golden brown and caramelized. Add spinach; sauté 3 minutes. Remove from heat; cool.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with gouda. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into wedges.
HE is Risen! I made these for my mom on Good Friday as we always had them growing up.
I have experimented over the past 3 years and this is the best recipe so far! Adapted from Mary Berry’s website. A hot cross bun is a made with currants or sultanas (golden raisins) marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, India, Ireland, New Zealand, Pakistan, South Africa and some parts of America. The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough.
Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.
Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. I did not have a bog large enough to do this so I made do with saran wrap, some cursing and tried to keep the saran wrap from touching. Leave for 40-60 minutes until the buns have doubled in size.
Preheat the oven to 375.
When the buns have risen remove the saran wrap and brush with the egg yolk water mixture. Bake for 15-20 minutes until pale golden-brown.
While buns are baking, melt the sugar and water in a pan and bowl until the sugar has dissolved and mixture has thickened a bit. Remove buns from oven when ready and while they are still warm, brush the buns with a little syrup to give a nice shine. Set aside to cool on a wire rack.
When cooled make a cross on each bun with the powdered sugar water mixture. Make sure to adjust the sugar/water ratio so the mixture is not too thin or thick. Pipe on with a pasty bag or create one using a plastic baggie with the tip cut off.
I have been doing a lot of cooking but sometimes I forget to get out the camera. I made this for company one weekend and we liked it so much that I made it the next night! It is the perfect ending for a spring or summer meal. You can use regular limes. When I cannot find them I use key west lime juice. This is a recipe I found on the blog from Honest & Tasty.
- 7 tablespoons Butter, melted
- 11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
- ¼ cup Sugar
- ¼ teaspoon Sea Salt
- 1½ tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
- 3 Egg Yolks
- 1 can (14 ounces) Sweetened and Condensed Milk
- ¾ cup Key Lime Juice (from approximately 1 pound of key limes)
- 1 cup (8 ounces) Heavy Cream
- 1½ tablespoons Sugar
- Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- Bake for 10 minutes or until very lightly browned.
- Allow to cool while preparing pie filling.
- Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- Add lime juice and mix until combined.
- Pour mixture into pie crust.
- Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
- Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
- Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.