Lemony Shrimp and Spinach

I found this recipe in the September issue of Southern Living. It didn't take more that 30 minutes, including the time it took to peal the shrimp.

You will need about a pound of shelled Gulf Coast shrimp (31/35 count), 3 cloves of minced garlic, 2 tablespoons olive oil, 1/2 cup chicken broth, 1 teaspoon lemon zest, 3 tablespoons fresh lemon juice, 1/2 teaspoon dried crushed red pepper, 6 ounces of baby spinach and salt and pepper to taste.

The first thing you'll need to do is to saute the shrimp and garlic in the oil.

It shouldn't take more than 3-4 minutes for them to turn pink.

Set the shrimp aside where they will stay warm.

Next you'll want to add the chicken broth, the lemon zest, juice and red pepper.

Stir to loosen the yummy bits from the bottom of the pan.

After the liquid reduces by half, add the spinach.

As it starts to wilt you'll need to stir in the shrimp and add salt and pepper.

While this was cooking my DH made some organic couscous I had picked up at

The New Yokel Market.

Everyone enjoyed this dish, I hope you will too.

Butternut Squash Lasagna

In the most recent issue of Mother Earth News magazine there is a story by Roger Doiron titled Cozy and Comfy Fall Recipes. Being that I am trying to eat seasonally, I thought that I'd like to try out at least one of the recipes in the article. I spotted an appealing picture of Butternut Squash Lasagna that I was calling my name. Normally I wouldn't post a recipe I've never made before, but I felt like I could pull it off. So, here goes.

1TBSP olive oil
1 1/2- 2 lbs peeled seeded and cubed butternut squash
1/2 cup water
1/4 cup butter
1/3 cup all-purpose flour
4 cups whole milk
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese

Of course I've already made alterations in the original recipe. I wanted to keep the ingredients as fresh and environmentally friendly as possible so I used organic whole grain flour and organic brown rice lasagna noodles. In addition, I purchased the milk from a local dairy and the squash from a local farmer.

I peeled and cubed the squash, placed it in a large skillet with the olive oil and added salt, pepper, and water. I then covered it and let it simmer on medium for about 20-25 minutes.


While the squash was simmering I put the pasta on to boil.

I have made my share of white sauces and never once have I measured the butter, flour or milk, but for the sake of this recipe I did.

Don't be afraid of making a white sauce, it's really not that hard. Simply melt the butter over medium heat. Add the flour, making a paste and then slowly add in the milk. I like for my milk to be at room temperature.

You will need to stir it continuously over medium heat until it thickens up. Then add nutmeg, salt and pepper.

After the squash was tender, I transferred it into my food processor and pureed it and added more salt and pepper.

Then I began the layer process; starting out with a buttered 13x9x2 inch baking dish.

I added enough of the white sauce to coat the bottom of the dish. I then layered noodles, squash puree, mozzarella, and more sauce. I repeated it once more. I finished with a layer of noodles that I coated with the white sauce. I covered the pan with foil and baked it for 40 minutes at 375 degrees. I removed the foil adding the Parmesan and remaining mozzarella and baked an additional 15 minutes.

When I took it out of the oven the entire house filled with the most incredible aroma. I can't say that I will make this very often, but it was very tasty. From start to finish it took me about 1 1/2 hours to make. Enjoy!

Frozen treats

Last summer my husband bought me an ice cream maker for my birthday. I made ice cream and sherbet several times last year; feeling much braver, I started makign sorbets this summer. I'm going to tell you that eating ice cold strawberry or blueberry sorbet in 100 degree temperatures is one the the best ways to beat the heat. It's also so easy to make that I thought I share a couple of recipes with you so you can pick and choose what you want to make.

Now I'm not using the old fashioned ice cream maker that you have to have ice and rock salt; I'm using the type of ice cream maker where you keep the bowl in the freezer so it's ready whenever you feel like a cool treat. You can get an expensive "professional" one, but their are affordable varieties that you can pick up at most stores for $30.

Orange Sherbet

Mix 1 can of sweetened condensed milk with
1 lt of any orange drink like Orange Crush.

I find it best if both are chilled first. It's important that when you are mixing the ingredients that the milk is completely dissolved.

Turn the ice cream maker on and pour the mixture through the lid. Let it mix until the the unit stops.

Sorbet

Dissolve 1 cup of sugar into
1cup of water over low heat.

Place syrup into the refrigerator until chilled.

Puree 2 cups of fruit (I've used blueberries and strawberries) or a cup of fruit juice (I used fresh squeezed lemon) and mix with the syrup.

Once again you will want to have the ice cream maker turned on as you pour the mixture through the whole in the lid. Let it mix until the unit stops.

Chicken Enchiladas

2-3 cooked and chopped chicken breast (I like to saute them in taco seasoning)
1/2-1/3 cup chicken broth
2-3 chopped jalapeno peppers
1-10oz can of Cream of Chick soup
1-8oz container of sour cream
2 cups shredded cheddar cheese (divided)
6-8 8in flour tortillas

In a mixing bowl combine the first 6 ingredients (using only 1 cup of the shredded cheese) Place about 2 tablespoons of the mixture in each tortilla and roll up placing each one seam side down in a 9 x 13 baking dish. Pour the remaining mixture over the top then cover with the remaining cup of cheese. Bake at 350 for approximately 40 minutes or until it bubbles on the sides and the cheese is melted.

Four Cheese Broiled Tomato Slices

The original recipe comes from Taste of Home's Simple & Delicious July/August 2009 edition page 47. Per my usual, I modified the recipe.

Ingredients:

2-4 medium to large tomatoes
1/2 cup or so of fresh Parmesan & Romano cheese
1/2 cup or so of provolone (the original recipe calls for mozzarella)
1/2 cup or so of cream cheese (the original recipe calls for ricotta)
1/2 cup of mayo (or a heaping tablespoon in my case)
1 Tbsp or so of the spice of your choice (i.e., oregano, basil etc. or a combination)
garlic and salt to taste

Slice the tomatoes and place on an ungreased baking sheet. Mix the remaining ingredients. I like to microwave the mixture for 30-45 seconds to get it good and creamy. Place about 1 Tbsp of the cheese mixture on each slice of tomato and Broil for 2-5 minutes or until the cheese mixture is golden brown.

Buttermilk Waffles

This recipe is out of The Good Housekeeping Illustrated Cookbook. I've had this cookbook for years and have enjoyed many good recipes. This morning we made buttermilk waffles.









1 ¾ cup all-purpose flour
1 tsp double-acting baking powder
1 tsp baking soda
½ tsp salt
2 cups butter milk
2 eggs

Preheat waffle iron
In a large mixing bowl add all dry ingredients. In a separate bowl mix together the wet ingredients. Add the wet ingredient to the dry mixture.
Pour batter into waffle iron (approximately ½ - ¾ a cup)
Cook according to manufacture’s directions.

Irish Beef Stew

When the weather starts to cool off I get a hankering for stew. My favorite is Irish beef stew. I have the ingredients listed below with a rough estimate of how much to use since I'm not really one to measure.

Ingredients

1/8 cup olive oil
1 - 1 1/2 pounds stew beef, cut into 1-inch pieces coated in seasoned flour
6 large garlic cloves, minced
3 cups beef stock or canned beef broth
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
3 pounds potatoes, peeled, cut (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons flour

water
Optional:
1 cup of Guinness beer
1 cup of red wine

I like to season my my beef with salt and pepper before I dust with a little flour. Next I heat my oil in the skillet and brown my meat adding the garlic right at the end. Then I add the beef stock simmering the meat for an hour before I add the potatoes, onion, carrots, and additional seasonings. I add several cups of water bring to a boil before I turn the heat down, cover, and simmer all afternoon.

Serve with sour cream and crusty bread.