Peanut Noodles with Chili Garlic Shrimp

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Not to quote Racheal Ray, but tonight was a MYOTO (make your own take out).. I really like Asian food and I try to make my own every once and a while.. Today I was digging through the freezer and there was the choice of chicken, ground beef, pork tenderloin chops or shrimp, so I chose the shrimp.. Searching for what I could do with it, I came across the Martha Stewart website, where she had 70 different recipes for shrimp.. I knew that I would find something there so I flipped the “pages” until I was almost at the end and I came to this one.. So Thank you Martha for Suppertonite 🙂

Recipe:

Noodles 
8oz of spagnetti, cooked, rinsed and cooled
2tbsp peanut butter
2tbsp soy sauce (next time I will use less as it was salty and had to work with it to reduce the salt)
1tbsp rice wine
1tbsp brown sugar

~Mix all the ingredients together minus the spaghetti, once combined add the spaghetti and mix well.. Let sit until you are ready to serve.. I think that this would be a good make ahead as it seems to taste better the longer that it sits..

Shrimp 
1 bag of shrimp (about 30-40)
6 cloves of garlic, minced
1/2-1tsp of red chili flakes
4tbsp of veggie oil

~Mix the garlic, chili flakes and oil together.. Add the shrimp and let marinate for as long as you like.. The longer the better.. Skewer on soaked skewer sticks (if you do not have time to soak them or forget to, you can wrap the ends in foil and the will not burn) Place the skewers of shrimp on a parchment lines cookie sheet and broil until the shrimp are opaque.. 

Serve together with some steamed broccoli or the veggie of your choice.. Thanks again Martha for this supper 🙂 

Vegetarian Curry

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This recipe comes from the Today’s Parent magazine.. I like to try to veg it up at least once a week and even though today is not Monday, we are having Meatless Suday..

Recipe:
1 onion, diced
2cloves of garlic, minced
2c of cauliflower, cut into small florets
1 large potato, diced
12 baby carrots. sliced
1c water
1 can chick peas, drained and rinsed
1tbsp bottled curry paste
a squeeze of lemon juice
handful of chopped cilantro
2tbsp olive oil

Method:
In a large saucepan or dutch oven saute the onion and garlic in the olive oil.. Once the onions are translucent add the potato, cauliflower, carrots and water.. Let it come to a simmer and cook for until the veggies are tender.. After the veggies are tender add the curry paste, lemon juice and chick peas.. Simmer until the chick peas are warmed through.. Just before serving stir in the cilantro( which I omitted)
Serve over rice or quinoa.
The original recipe did not call for the carrots, but I added them for some color and added veggies.. I hope that you try this recipe on your meatless day 🙂

 

 

 

Santa Fe Chicken in the Slow Cooker

I found this recipe on the SkinnyTaste website.. It looked very good and I knew that it would be something my family would like, so we tried it tonight.. It is very simple, just empty all the cans, add the spices and lay the chicken on top and let it go.. It can’t get much better then that..

Ingredients:
11/2lb of chicken breast ( I used 2, 3 would have been just right)
14oz can of tomatoes with mild chilles ( I used what I had on hand, which was with sweet onions)
15oz can of black beans
8oz frozen corn ( I used a can, which worked fine)
1/4c cilantro ( we all know that I am not a fan, so it got omitted it here)
14oz of fat free chicken stock
3 scallions, chopped (I didnt have any so I used one whole onion to replace this and the onion powder)
1tsp garlic powder ( I used 2 cloves of fresh garlic)
1tsp cumin
1tsp cayenne pepper ( I used 1/4tsp to make it not so hot for the baby)
salt to taste

Method:
Mixed all the ingredients in the crock pot and lay the chicken on top.. I cooked it for 5hrs on high.. Take out the chicken and shred it and put it back in for 30min.. At this time I lowered the heat to low.. Serve over rice and top with your favorite cheese, cilantro and sour cream..
Enjoy 🙂

Thai Inspired Quinoa

Quinoa is the newest grain to the block, and I have been pretty intrigued by it.. Wondering what to make and how to cook it.. I was surfing Pintrest and I found this recipe it is from the Iowa Girl Eats blog.. I went with the base recipe and added more veggies and even added shrimp.. It was a great meal and everyone liked it.. I will post the recipe in the orginal state and then add what I added to it.. I hope that you try it, especially if you are a lover of Thai food..

Thai Inspired Quinoa

Indredient:
1 c Quinoa, rinsed and drained
1c lite coconut milk
1c chicken broth
2 green onions, chopped
1tbsp ginger, minced or microplaned
2tsp garlic, minced
1c frozen peas
1 8oz can of pineapple tidbits, drained
1/4c cilantro, chopped
2 eggs
2tbsp soy sauce
1 lime, juiced
chopped peanuts
I added:
1 broccoli crown in florets
1/2 green pepper, chopped
10 baby carrots, sliced
6 mushrooms, sliced
1 celery stalk, chopped
1 sack of shrimp 30-40 count
1/2tsp chili flakes

Method:

~ In a medium sauce pan add the Quinoa, coconut milk and chicken stock.. Bring to a boil.. Once boiling place a lid on top and turn the heat to medium low and cook for about 15-20 min, or until the liquid is absorbed..
~ While the Quinoa is cooking over medium heat add olive oil, green onions, ginger, garlic and celery.. Cook for about 1 min..
~ Add the peas, pineapple, cilantro, chili flakes and the rest of the veggies and cook until the veggies are tender..
~ Push the ingredients to the side off the wok to make room in the centre of the pan.. Beat the eggs and scramble thrm.. Combine with the rest of the ingredients..
~ Add the Quinoa, soy sauce and lime juice to the wok.. Stir to combine, then add the shrimp and cook until the shrimp are pink..
Serve with copped peanuts over the top 🙂

Turkey Pot Pie with Sweet Potato Crust

I made a turkey yesterday and now I have to find things to do with it for the rest of the week.. So today I started with a pot pie.. As I was looking through The Anglican Church Best Recipes book I found a recipe for a chicken pot pie with a sweet potato crust.. Hmmm it sounded so good.. And even though I have left over crust from lasted week`s pot pie I ventured into a new crust.. I didn`t follow the recipe for the filling as I make it the same pretty much every time.. So here it is.. I hope you enjoy it!!


Turkey Pot Pie with Sweet Potato Crust

Filling: 

2c turkey breast, cubed
1 medium white onion, chopped
2 celery stalks, chopped
5 mushrooms, quartered
3 potatoes, peeled and chopped pretty small
2 cloves garlic, minced
2c frozen mix veggies
1/2tbsp thyme
2c chicken stock
1/4c flour
salt and pepper to taste
2tbsp olive oil

Method:

In a large sauce pan, over medium heat saute the onions, celery and garlic in the olive oil.. When the onions become translucent add the potatoes.. Cook for about 5-7 min until the potatoes are pretty much cooked all the way through.. Then add the mushrooms and cook for 2 min.. When the mushrooms are brown add the frozen veggies.. Mix up and cook for about 2 min.. The sprinkle the flour around and let it cook out for about 2 min(or until it doesn’t smell like flour and you get a nutty scent) Add your stock and let it come thick..Once it is thick add in your turkey.. Poor into a casserole dish and top with the dough..

Dough Recipe:

2c all purpose flour
1tsp baking powder
1/2tsp salt
1/3c shortening
1c cold mashed sweet potato (I used 1 whole medium potato and it worked great)
1 egg, beaten

Method:

Mix flour, baking powder, salt and cut in the shortening until it is a crumb like texture.. Mix in the sweet potato and the beaten egg.. Roll out and top your pie filling..

Bake pie at 350 for 45 min 🙂