Shrimp and Bean Paste

1 lb shrimp cleaned
2 c. broccoli chopped up
1 tbs green curry paste
2 tbs black bean paste
4 tbs fish sauce
1 tbs minced garlic
1 tbs olive oil
Rice
Mix, curry paste, bean paste and fish sauce add shrimp and mix. Set in fridge for about an hour. Heat oil and garlic in wok, add broccoli, and cover wok if you can. Cook 3-5 minutes on medium low, just until broccoli is not tough. Add shrimp and paste mixture. Cook 3-5 minutes until shrimp done. Serve over rice.

Zucchini Pasta for Two

I haven’t had this yet, but apparently is so good that has been a summer staple over at my folks house this summer. This is a recipe of my mothers making. It apparently started its incarnation with just the zucchini, onion and seasoning and that is how they had it several times. Tonight she had a couple tomatoes and threw them is as well and thought it was too good not to share. She said this was born out of an over abundance of zucchinis this year that needed to be used. She promises that she will share a zucchini with me so I can try this lovely creation….however the summer is almost over and she is just NOW telling me about it. I don’t hold out much hope, I think they just might be enjoying it too much to share right now!
2TBS butter
1TBS olive oil
½ onion diced
1 small zucchini diced
2 medium tomatoes chopped
Salt
Pepper
2 cloves garlic
Basil
½ lb pasta
Parmesan


Put past on to cook meanwhile, heat butter and olive oil together. Add onion saute just until soft. Add diced zucchini and cook about 5 minutes, just until almost done, but not mushy. Season with garlic, salt, pepper and basil to taste. Add tomatoes cook 3-5 more minutes or until heated through. Serve over pasta and grate fresh parmesan over.

Lazy Daze of Summer

I haven’t been posting as much because I haven’t been cooking as much. I am not sure where in the world you are but in Richmond, it is HOT. Which means I don’t eat as much or sometimes just want some fresh tomatoes from the garden, some good cheese, and some wine.
One thing I love is to see all the places in the world that people are from that come here. So again, I invite anyone and everyone to leave a comment. I would love to hear from you. If you tried one of my recipes and think it would be better another way, LET ME KNOW! I would love to try it.
So the next isn’t really a recipes as a suggestion. Summer is also a great time for gin and tonics. If you adore them as I do, try to mix it up next time you have them. Instead of that faithful lime, be crazy, put a lemon in (I actually like this better then the lime), or even crazier try both lemon and lime. If you are super daring, I suggest muddling some mint in the bottom of the glass (muddle is to really a fancy way of saying, smooshing or smashing) and rub a leaf along the rim. Mint is great in a gin and tonic. Stay out of the heat and ENJOY!

chicken curry

1 tbs olive oil
1 cu chopped carrots
2 bay leave
1 small chopped onion
2 cups chicken stock
2 chopped tomatoes
4 chicken thighs bone out skinless
1 tbs soy sauce
4 tbs Penzeys sweet curry powder
½ c. peas
Salt and pepper
Rice
Okay you can use any curry powder(and boneless skinless chicken if you must), however, Penzeys sweet curry powder is great. I just got it and this is the first time I have used it. Despite what the sales guy told me, it does pack some heat, just not the heat you typically think of when you think of curry. It has a heave cardamom flavor, which I adore.
Heat oil. Add carrots and onion and sauté for 3 minutes. Add stock and bay leaves and bring to boil. Add tomatoes and cook 10 minutes on low. Add chicken , curry and soy and cook. Once chicken is done or mostly done add peas., and cook for 3 minutes. Test for salt and if needed add salt. Serve over rice.

Artichoke Dip

I am probably one of the few people that loves to cook but consistently uses jared crushed garlic instead of crushing my own. I love fresh garlic, but it is not consistent. Sometimes I would use 3 cloves and not get the garlic flavor I wanted and other times 1 clove and felt overpower by the flavor….in the same dish. I still use fresh don’t get me wrong, but typically in fresh things like a bruchetta, or to rub over bread, or if I want to stuff meat. Otherwise, I like the ease and consitatncy of the jarred stuff.

1 c. marinated artichoke hearts or one can
1c. Mayonnaise (I always use low fat, it makes it far less oily, and if you want to make the dish with far less calories use half low fat mayo and half low fat sour cream, honest it will still be just as good)
½ c. Feta
½ c parmesan
3 tablespoons crushed garlic (the jar stuff, if you use fresh use far less)

Mix together and bake at 350 for thirty minutes. This is great leftover on a bagel, as a substitute for mayo on a sandwich or very best of all, in an omelet in the morning. Plus it is a party favorite, and great if you have vegetarian friends.