Long John Silver's Copycat Planks

Is your town lucky enough to have a Long John Silver's? I never knew this was a luxury until I moved to North Carolina and discovered the nearest one was over an hour away! Now, I love me some LJS, but I'm not going to drive an hour for fast food, even if I'm seriously craving that delicious, battered and deep-fried chicken served with sweet, doughy hush puppies, crispy french fries, tangy coleslaw, and if I'm lucky, a pile of crunchy, fried batter splatter (Yeah, I made that name up all by myself. I don't know what LJS calls them, all I know is they're my favorite part.)

I tried the local alternative, Captain D's, but it was NOT THE SAME AT ALL. So what's a girl to do when a craving hits? Find a copycat recipe, that's what! I've tried a couple similar versions, but a few extra spices makes this one my favorite. This batter fries up so perfectly golden brown and delicious, you'll swear ole Long John Silver cooked it himself!

LJS Copycat Planks

Prep time: 10 min Cook time: 10 min

Serves 4

Canola or Peanut oil for frying

1 lb chicken tenderloins (or cod filets)
3/4 cup all purpose flour
2 tablespoon corn starch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/2 teaspoon creole seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
3/4 cup water

Preheat oil in a pan or deep fryer to 360°F.

Meanwhile, whisk all dry ingredients in a medium bowl. Slowly stir in the water. 

Dip your chicken (or fish) into the batter and fry in small batches for 2-3 minutes per side until golden brown. Make sure the chicken reaches 165°F internal temperature. A probe thermometer is the best way to check.

Lay cooked chicken on paper towels in a single layer to soak up excess oil. Serve immediately.

243 calories per serving. Click here for more nutritional info and shopping list!

Three Cheese Stuffed Shells

While I'm perfectly happy with a plateful of hip-sticking carbs, my husband doesn't consider it a meal unless there's at least a pound of meat involved. That makes it a little tricky since it's Lent, which means meatless Fridays. The hubs doesn't care much for seafood, either, so cooking satisfying meals for my giant eater can be a challenge, to say the least!

I found this recipe recently and was pleasantly surprised with how yummy and satisfying it was, even without any meat. I guess three kinds of cheese makes up for it. Of course, you could easily add some ground beef or Italian sausage to your spaghetti sauce, if you like, but I doubt you'll miss it if you leave it out.

I served this with some crusty garlic bread and roasted asparagus, both of which I baked at the same time--super convenient!

Three Cheese Stuffed Shells

Prep time: 20 min Bake time: 35 min

Serves 5

20 jumbo shells

1 (24 oz) jar spaghetti sauce

1½ cup cottage cheese

4 oz cream cheese, softened

¼ cup sour cream

1 ½ cup shredded mozzarella, divided

1 Tbsp Italian seasoning

Cook pasta shells according to package directions, about 15 minutes. Stir gently while cooking to avoid tearing the shells. Drain.

Meanwhile, preheat oven to 400ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.

Heat spaghetti sauce in a medium saucepan till bubbly. Pour half the spaghetti sauce into prepared pan, reserving 1/2 for later.

Combine cottage cheese, cream cheese, sour cream, 1 cup mozzarella cheese, and Italian seasoning. Stuff cooked pasta shells with cheese mixture.

Place stuffed shells on top of sauce in baking dish. Spread reserved sauce on top of stuffed shells. Sprinkle with reserved mozzarella.

Bake uncovered for 30 to 35 minutes until heated through.

670 calories per serving.  Click here for more nutritional info and shopping list!

Egg Rolls

Everybody in my house loves Asian food. The kiddo likes sweet and sour chicken (which is basically chicken nuggets with a fruity sauce to dip them in) and the hubs and I like pretty much everything stir-fried and served with a side of soy sauce. One of my favorite Asian dishes is egg rolls. I remember when I was a little kid my dad would take me out to eat at the grocery store deli because I loved the egg rolls they served!

Weird, I know. I used to order an egg roll as an appetizer every time we went out to the Asian restaurant, but I rarely order them now because I love these homemade ones so much! Even better, this recipe makes a ton, so I can have them as a main course instead of just an appetizer. They taste best fresh, so I use that as an excuse to eat as many of them as I want as soon as they come out of the fryer. 

Egg Rolls
Prep time: 30 min  Cook time: 15 min
Makes 20

1 (6 oz) can tiny shrimp or chicken
1 cup chopped canned bean sprouts
1 (8 oz) can water chestnuts, drained, chopped
1 (14 oz) bag coleslaw mix
1 cup diced onion
2 Tbs sesame seed oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup soy sauce
1 egg, beaten
20 egg roll wrappers

Stir-fry protein, bean sprouts, water chestnuts, coleslaw mix, and onion in oil till crisp-tender, about 5 minutes. Add salt, pepper, and soy sauce to taste.

Scoop 1/4 cup of filling into an egg roll wrapper. Pull one corner of wrapper tightly over filling, then fold in the side corners. Brush beaten egg on the top corner and finish rolling. (Watch the short video below - it's easy!)

Deep fry at 325°F till golden brown and crispy. Drain and serve hot. I like to serve these with fried rice.  (I'll post that recipe soon!)

If you have any leftovers, make sure you reheat them in the oven on a metal pan so they regain their crispiness. Soggy egg rolls are yucky! You can also individually wrap uncooked egg rolls in wax paper then freeze to cook later.

Spicy New Orleans Shrimp

I tend to think of myself as a self-described Wonder Woman. I have a full time job and a family to take care of, I cook amazing meals and do pretty much all the household chores every day, I blog usually at least once a week, I volunteer at my church, I decorate lavishly for all major holidays, and for the last year I have been writing a novel and trying to find an agent to help me get it published! Somehow, I manage to do all this and still find time to keep up with my Facebook newsfeed, read a stack full of library books every month and watch all my favorite TV shows. I have to say, I amaze myself sometimes!

Most days, I juggle all this with ease, and a smile on my face. Some days, however, my super powers slip just a little. Like the last time I planned to make this fabulous dish.

The recipe is for 2 lbs of shrimp--I had only one. It calls for chili sauce--I forgot to buy any. It's supposed to marinate for 4 or more hours--I started it 20 minutes before I planned to eat. The sauce is supposed to be simmered for 10 minutes--I dumped it straight onto the shrimp instead. To top it all off, I was serving this with my Crock Pot Corn Casserole, which is supposed to cook on high for 2 hours, but I only put it on low for 2. Definitely NOT my finest moment! 

Amazingly enough, it STILL turned out awesome! This sauce is absolutely delicious, so I recommend serving it with some crusty french bread to sop up any extra.

Spicy New Orleans Shrimp

Prep time: 15 min (plus 4+ hrs)
Bake time: 20 min
Serves 5

2 pounds shrimp, peeled and deveined
1/2 cup butter, melted
4 Tbs chili sauce
3 Tbs olive oil
2 Tbs worcestershire sauce
2 Tbs fresh lemon juice
1 Tbs fresh parsley
1 1/2 tsp cayenne pepper
1 1/2 tsp Liquid Smoke (hickory flavor)
1 tsp paprika
1 tsp oregano
1/2 tsp Tabasco sauce
5 cloves fresh garlic, minced

Add all ingredients except shrimp to a saucepan, stir and let simmer for 10 minutes. Remove pan from heat and let cool.

Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp. Cover and refrigerate for at least 4 hours, or preferably overnight.

Preheat oven to 400°F. Bake shrimp for 15 - 20 minutes.

411 calories per serving.  Click here for more nutritional info and shopping list!

Thai Delight

I have been looking for a new perfume for years. Every time I find one I like I ask my husband if he likes it, and every time he says the same thing, "I don't know."

Soooo frustrating! How can you not know if you like something? We went shopping tonight and he said that about half a dozen different perfumes, so I was getting pretty annoyed. When we got hoe, the house still smelled delectably of the amazing dinner we had. His comment? "Man, that still smells good! You should get some perfume that smells like this!"

He may not know what perfume he likes, but he sure does appreciate a good dinner, and this is definitely a good one!

Thai Delight
Total time: 15 min
Serves 4

4 cups cooked Jasmine rice
2 Tbs oil
1 cup green onions, finely chopped
2 garlic cloves, minced
1 tsp crushed ginger
12 oz shrimp, peeled and deveined
1 bag (16 oz) frozen stir fry veggies
3 Tbs Thai pesto*
2 Tbs soy sauce
1 Tbs fish sauce
3/4 cup coconut milk
2 tsp honey
1/4 cup chopped cilantro, if desired

In a wok, fry the green onions, garlic and ginger in oil until fragrant, 1-2 minutes.  Add the vegetables and shrimp. Stir fry till veggies are crisp tender and shrimp is pink.

Add the pesto, soy sauce, fish sauce, coconut milk and honey. Allow to simmer for 5 minutes. Serve over rice. Garnish with chopped cilantro, if desired.

*If you have trouble finding Thai pesto in the store, you can easily make your own with this quick and easy recipe!

Thai Pesto
1 bunch cilantro
1/4 cup peanut butter
3 cloves garlic, minced
3 Tbs extra-virgin olive oil   
2 Tbs minced fresh ginger
1 1/2 Tbs fish sauce
1 Tbs brown sugar
1/2 tsp cayenne pepper

Combine all ingredients in a blender and puree till smooth.  This makes more than you will need for the Thai Delight recipe, but you can easily freeze the rest for later.

Shrimp Cakes with Cajun Mayo

My family lived on the Gulf coast for several years when I was a kid, and my dad caught shrimp for a living, but I completely missed out on all the great shrimp recipes the Gulf area is famous for. Why? Because I was a picky little kid! I wasn't quite as bad as my own daughter is, but I still regret all the amazing dishes I avoided. My daughter does like shrimp, but she still wouldn't touch this recipe with a 10-foot pole because of all the "yucky" vegetables in it, but the hubs and I thought they made it fresh and fabulous, even though I used frozen shrimp instead of the incredible fresh catch I passed up as a kid.

Shrimp Cakes with Cajun Mayo

Prep time: 20 min  Cook time: 20 min
Serves 4

6 tsp olive oil, divided
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 lb raw shrimp, peeled and chopped
1 cup fresh whole-wheat breadcrumbs
1 large egg, lightly beaten
2 Tbs lemon juice, divided
2 tsp Cajun seasoning, divided
1/8 tsp salt
1/2 cup low fat mayonnaise

Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.

Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.

Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.

384 calories per serving.  Click here for more nutritional info and shopping list!

Amazing Alfredo

Happy Good Friday everyone! I was thrilled to have the day off today, but of course, my to-do list ended up being longer than my day. No worries, though, because I had some super easy and awesome recipes up my sleeve to make dinner and dessert extra special for my company.

We go meatless on Friday's during Lent, so finding great meals is always a challenge, but everybody likes Alfredo! Rachel's bestie was visiting this weekend, and I was amazed to learn she had never tried it before. She can be kind of picky, but after one taste she was ready to guzzle the whole bowl.

If you've never made homemade Alfredo before, you'll be thrilled at how easy this is and how much better it tastes than that nasty stuff in a can! Of course, you could always add some cooked chicken to this, but it really doesn't need it. All it needs is a salad on the side, to offset the calories in this creamy wonder!

Fettuccine Alfredo
Total time: 15 min
Serves 8

1 (16 oz) pkg fettuccine
1 stick of butter
1 clove minced garlic
1 pint of heavy cream
1 cup fresh Parmesan cheese, grated
2 Tbs cream cheese
1/4 tsp salt
1/2 tsp white pepper

Cook pasta in boiling, salted water till tender; drain.

Meanwhile, melt butter in a large sauce pan over medium heat. Add garlic and cook for two minutes, then add in cream cheese and stir till melted.

Slowly whisk in heavy cream and cook until hot, but do not boil. Add in Parmesan cheese and whisk until the cheese melts. Sprinkle in salt and pepper to taste.  Serve immediately over hot pasta.

579 calories per serving.  Click here for more nutritional info and shopping list!

Southwestern Egg Rolls

It's Lent! Which means no meat on Fridays for my Catholic husband.  No problem, except none of us like fish! Shrimp is pretty good, but I don't want it every Friday for six weeks, so I'm always on the lookout for new meatless dishes that don't taste like a sacrifice.

I first had southwestern egg rolls at Bennigan's and thought they were fabulous. It's been so long since I've had theirs that I forget exactly how they tasted, but this recipe is close enough for me. Theirs were fried, but I save a few calories by baking these instead. Feel free to fry them if you prefer a more traditional egg roll texture. Heck, you could even add some meat if you wanted. Shredded chicken would be nice, but I honestly don't miss the meat a bit. I planned to make these last Friday, but an ice storm power outage ruined those plans, so I served them on a Tuesday instead, and nobody even noticed they didn't have meat!

Southwestern Egg Rolls
Prep time: 20 min  Bake time: 20 min

Makes 20 rolls

1 cup frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 cup frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
1 (4 oz) can diced green chiles
4 green onions, chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
20 egg roll wrappers

Avocado Ranch
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.

Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two sides and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.

Meanwhile, combine sauce ingredients in a blender and puree till smooth.

151 calories per roll, with sauce.  Click here for more nutritional info and shopping list!

Perfect for Every Occasion Panini

Have you ever noticed the labels at the bottom of each of my recipes?  They are a handy way to help you find the kind of recipe you want.  If you look on the lower right side of each page, you should see a list of all the different categories of recipes on this site.  Looking for a side dish?  I have 14 to choose from and you can see them all by clicking on "side dishes."  Obviously, some recipes are going to fall into more than one category; in fact, most do, but this recipe wins the prize, hands down, for the most!  This scrumptious sandwich would be great for breakfast, lunch, or dinner, a late night snack or dessert.  It's meatless, so it's good for vegetarians and Lent-observing Catholics, it's quick and easy, so it's great for the lazy, and it's kind of fancy, so even the highbrow can appreciate it.  For you simpler folk, don't be turned off by the word "panini," it's nothing but a hot sandwich that's been squished into deliciousness.  You can make this in a gourmet panini press, in a pan on the stove like a grilled cheese, or even in a George Foreman grill, like I usually do.  However, and whenever, you make it, it will be great!

Apple Pie Panini
Prep time: 5 min   Cook time: 5 min
Serves 4

1/2 cup mascarpone cheese (you can get this at Wal-Mart near the deli section with the fancy cheeses)
1 1/2 Tbs honey
4 Tbs (1/2 stick) butter, softened
8 slices cinnamon raisin bread
1 apple, cored and thinly sliced
2 Tbs brown sugar 

Heat a panini press to medium-high heat.  Whisk the mascarpone and honey together until it’s well combined and fluffy.
 
Spread butter on one side of each slice of bread to flavor the outside of the sandwich. Flip over and spread 1 tablespoon sweetened mascarpone on each. Top 4 of the bread slices with a layer of apples and close the sandwiches with the other slices, buttered side up. Sprinkle some brown sugar on top.

Grill two panini at a time, with the lid closed, until the fillings are warmed and the bread is toasted, with a sweet crust, 3 to 5 minutes. Top each sandwich with a scoop of vanilla bean ice cream, if desired. 

328 calories per serving.  Click here for more nutritional info and shopping list!

Roast for the Most

Some things in life just make everything better: a pinch of salt, a sprinkle of cheese, a waterfall of chocolate...I think just about everything would taste awesome drenched in melted chocolate, and thanks to my bestie Melissa, every party at Casa Paula features the glorious chocolate flow.  Pretty much the only think I haven't tried dunking in chocolate is vegetables, cuz that just sounds gross.  But never fear, there is one thing that can make every vegetable taste awesome and it's as simple as a a little time in the oven!

If you grew up like me, veggies came from a can and boiled to mush on the stovetop.  I ate them because I was supposed to, but I never really enjoyed them.  But the first time I tried roasted veggies, I was blown away!  They were actually good!  Like, as in, I want some more, good!  I think cauliflower was the first veggie I tried roasting, but I soon discovered that every vegetable I tried tasted amazing--sooooo much better than boiling or steaming.  I haven't tried every veggie, but I'm pretty sure there's not a one that it wouldn't improve.

Below you'll find a list of all the veggies I have tried roasting and some suggestions for how to season them and how long to roast them.  I say suggestions because I am frequently too lazy to look up the exact recipe for each veggie, so I just wing it and it usually turns out fine.  You want them to caramelize and tenderize, but how much is really up to you.  As far as seasoning is concerned, a drizzle of olive oil and a dash of salt and pepper is all you really need, but you can get fancy with other spices and seasonings if you like.  If you try roasting something that's not on this list, let me know how it turns out!

Roasted Veggies
Preheat oven to 450 (high heat ensures veggies will caramelize before they overcook.)

Line a sheet pan with foil and coat with cooking spray.

Cut veggies into bite size pieces, drizzle with a tablespoon or two of olive oil (to keep them from drying out) and season liberally with salt and pepper and other spices, as desired.

Spread veggies in a single layer on the sheet pan and roast till browned and crisp tender, stirring occasionally.

If desired, sprinkle with your favorite cheese and return to oven till melted, 3-5 minutes.

Asparagus - garlic, lemon juice - 10-15 min
Broccoli - garlic, Parmesan - 15-20 min
Bell Peppers - garlic, oregano, red pepper flakes - 20 min
Brussels sprouts - bacon -  30-40 min
Cabbage(sliced into discs) - caraway or fennel seeds - 30-40 min
Carrots - honey, ginger, cinnamon - 40-45 min
Cauliflower - garlic, thyme, cheddar - 15-20 min
Corn - chili powder, Cotija cheese - 5-10 min
Edamame(shelled) - Parmesan - 10-15 min
Onions - balsamic vinegar - 30-45 min
Potatoes(no need to peel) - garlic, rosemary, sage, parsley, ranch powder - 40-50 min
Sweet potatoes(peeled) - honey, cinnamon - 40-50 min
Squash(butternut and acorn are my faves) - brown sugar, cinnamon, honey - 40-50 min

Better-than-Panera Broccoli Cheese Soup

I know this might alienate me from half my readership, but I have to admit that I do not like Panera.  Gasp!  I know, I know, everybody loves Panera, but I find it annoyingly pretentious and irritatingly complicated for what I consider an overpriced Subway.  All those suburban housewives in riding boots and silk scarves eating grilled fontina cheese sandwiches on toasted focaccia with a harvest wheatberry salad on the side- gag me with with a spoon!  If I have to eat at Panera, I skip the fancy salads and cold-cut sandwiches served on too chewy bread and go straight for the broccoli cheese soup.  That stuff is pretty darn tasty.  But, I try to avoid Panera as much as possible, so I sure am glad I have this fabulous recipe for broccoli cheese soup that's just as good as theirs.  Better even, because I don't have to spend 6 bucks for a bowl of it!

Broccoli Cheese Soup
Total time: 20 min
Serves 6

3 Tbs butter
1 cup diced onions
1/2 tsp salt
1/4 tsp white pepper
Pinch of nutmeg
1/2 tsp minced garlic
1/2 tsp thyme
3 Tbs flour
3 cups chicken broth*
16 oz broccoli, finely chopped (fresh or frozen)
1/2 cup heavy cream
1 1/2 cups shredded cheddar

Melt butter in a large saucepan and saute onions with salt, pepper, and nutmeg till tender, about 3 minutes.  Add garlic and thyme and cook 30 seconds.  Add flour and cook 2 minutes  Slowly add broth, whisking constantly.  Bring to a boil, reduce heat and simmer till thickened, about 5 minutes.  Add broccoli and cook until tender, about 10 minutes.  Stir in the cream and cheese and cook on low till melted.

*I used my homemade turkey stock for this and it tasted great, too.  I always simmer my Thanksgiving turkey carcass in a big pot of water for a few hours to make a fabulous stock.  Then I freeze it in ice cube trays so I can thaw just the amount I need.  You can do this with leftover chicken bones, too!

304 calories per serving.  Click here for more nutritional info and shopping list!

Dippity-Do

Some things are just don'ts.  Don't fry bacon naked, don't leave me alone with 50 leftover cupcakes, and don't serve spinach and expect rave reviews.  Unless, of course, you are serving this hot, cheesy, totally awesome spinach artichoke dip. Then, it's a total DO.  There are lots of great recipes out there for similar dips, and I've tried about all of them, but I always go back to this one because it just couldn't be any easier.  It's microwaveable, for heaven's sake!  This comes together in just a few minutes and everybody I've ever served it to wanted to eat their weight in it.  Plus, it's full of healthy veggies that I would never eat otherwise.  Now I'm not saying this is health food, but I feel just a little less guilty scarfing it down, knowing at least it's chock full of folic acid.  This is a great party dish and, as a bonus, it's yummy even when it gets cold, so you can put it out and forget about it.

There's only one don't when it comes to this recipe, and it's an important one.  DON'T microwave the cream cheese whole.  Cut it up into smaller chunks first or risk your skin.  If you stick a spoon in an overheated block of cream cheese, it can explode and cause serious 3rd degree burns.  Trust me on this one.  But believe me, you definitely want to make this dip!  Even when I had to spend a month with my hand bandaged, it was worth the pain.  If you make it right, though, it's all pleasure.

Spinach Artichoke Dip
Total time: 10 min
Serves 8

1 cup thawed, chopped frozen spinach,
    drained and squeezed dry
1 (14 oz) can artichoke hearts,
    drained and chopped
8 oz cream cheese, cubed
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp red pepper flakes (optional)

Microwave cream cheese for 1 minute or until hot and soft.  Stir in remaining ingredients and heat through.

220 calories per serving.  Click here for more nutritional info and shopping list!

Curry-licious Shrimp

I've told you before how the rest of my family does not appreciate curry in any form.  But curry is one of my favorite flavors!  Is it bad that I continue to make curry dishes, hoping they will eventually like one of them?  Maybe it's just selfishness, but I prefer to think of it as my attempt to broaden their taste horizons.  Either way, I don't intend to stop anytime soon.  Fortunately, I think I've finally found a curry dish we can all enjoy!  Everybody cleaned their plates and I even got a compliment out of Allen, my most adamant curry opponent.

This recipe calls for shrimp and rice, but now that I know my family likes it, I will definitely try it with other meats and starches.  You could also add additional vegetables if you wanted.  I served this with a side of sugar snap peas which are one of my favorite veggies.  If you haven't tried them, you absolutely must - they are great raw, steamed, or simmered.

Coconut Shrimp Curry

link to original recipe
Total time: 20 min
Serves 8

For the marinade:
1/2 tsp kosher salt

1/4 tsp ground black pepper
1/8 tsp cayenne pepper
2 Tbs lemon juice
1 1/2 pounds shrimp, peeled and deveined

For the sauce:
1 Tbs canola oil
1 medium onion, chopped
1 tsp ground pepper
1 Tbs minced fresh ginger
1 tsp kosher salt
2 garlic cloves, peeled and finely minced
2 tsp ground coriander
1/2 tsp turmeric
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 (13.5 oz) can coconut milk
1 cup chopped fresh cilantro
8 cups hot cooked rice for serving, if desired

 

For the shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.

Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.

Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 4 minutes. I prefer my sauce a little thicker, so I stirred in a tablespoon of cornstarch dissolved in cold water at this point.

Stir in the cilantro. Serve over hot, cooked rice, if desired.
 
283 calories per serving.  Click here for more nutritional info and shopping list!

Curry in a Hurry

The recipe I have for you today was disliked by 2/3 of my family.  So why am I sharing it?  Because that 2/3 have no appreciation for fine Indian food!  My husband doesn't like curry anything, so I didn't have the highest hope of him enjoying this, but since the recipe didn't actually call for any curry powder, I thought I'd give it a try, because I love curry dishes!  Plus, it incorporated a spice called garam masala, which I bought some time ago and have been itching to use.  When the dish turned out tasting exactly like other curry dishes I've had before, I did a little research and was embarrassed to realize that curry is not a particular spice derived from one plant, but a common mixture of spices including tumeric, coriander, cumin, and red pepper.  In India, where it is most commonly used, it is typically called......you guessed it - garam masala!  So I felt like a big idiot for not knowing these things, but I was pleasantly surprised by this curry even if the rest of my family was not.  If you like curry, you will definitely enjoy this recipe.  If not, you can feel free to skip it, but I think you're missing out if you don't give it a try!  Bonus!- this dish is meatless and uses beans for the protein, so it's budget and vegetarian friendly.

Bean Curry
link to original recipe
Total time: 20 min.
Serves 5

1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 large tomato, chopped
1/2 teaspoon tumeric
Pinch of cayenne, or to taste
1/2 teaspoon salt 
1 teaspoon paprika
1 teaspoon garam masala 
3/4 cup half and half  
1 cup vegetable stock or chicken broth
1 (15 oz) can black-eyed peas, lightly drained
1/2 head cauliflower, chopped 
1 Tbs cornstarch dissolved in 1 Tbs cold water, if desired
2 tablespoons chopped fresh cilantro
4 cups cooked rice  

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned.

Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds.

Add half and half, stock or broth, black-eyed peas and cauliflower.  Reduce heat and simmer 5-10 minutes, stirring occasionally, till cauliflower is tender. Add dissolved cornstarch to thicken, if desired.  Stir in cilantro. Serve immediately with rice.

 365 calories per serving.  Click here for more nutritional info and shopping list!