Spicy Peanut Noodles with Shrimp

Lime, Main Dishes, Nuts, Pasta, Red Pepper, Shrimp

Cooking Light

Use only 1 t. or less chili paste if you don’t like it spicy.  If the sauce is too thick thin it with a little water.  It should be the consistency of heavy cream.

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/3 cup water
  • 2 T. soy sauce
  • 1 1/2 T. rice vinegar
  • 1 to 2 t. chile paste with garlic
  • 1/2 t. sugar
  • 1/2 t. salt, divided

Shrimp

  • 1 pound medium shrimp, peeled and deveined

Pasta

  • 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
  • 1 red bell pepper, cut into julienne strips
  • 3/4 cup chopped seeded cucumber
  • 1/4 cup diagonally cut green onions
  • 3 T. chopped roasted peanuts
  • 2 T. cilantro
  • 4 lime wedges

To prepare sauce, combine the first 6 ingredients and 1/4 t. salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 t. salt.  Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare the pasta, combine peanut sauces, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well.  Sprinkle with chopped peanuts and cilantro.  Serve with lime wedges.

Yield: 4 servings.

Shrimp Creole

Green Pepper, Rice, Shrimp, Tomatoes

Linda Holzheimer

  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 lb. can tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ½ – 1 t. chili powder
  • 1 T. Worchester sauce
  • dash tobasco
  • 1 t. cornstarch
  • 2 t. cold water
  • ¾ lb. shrimp
  • ½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender.  Add tomatoes, tomato sauce and seasonings.  Simmer uncovered for 45 minutes.  Mix cornstarch with water, stir into sauce.  Cook and stir until thickened.  Add shrimp and green pepper.  Cover and simmer until done.

Shenanoah Spaghetti with Chicken

Apple, Chicken, Green Pepper, Main Dishes, Pasta

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Spaghetti with Sausage and Zucchini

Main Dishes, Mushrooms, Parmesan, Pasta, Sausage, Zucchini

Evie Davis

This is an old stand bye in our house.

  • 1 ½ lbs. Mild Italian sausage cut into small pieces
  • ½ lb. Fresh mushrooms
  • ½ cup melted butter
  • ½ cup cooking sherry
  • 3 chicken bouillon cubes
  • 1 lb. Sliced zucchini
  • ¼ cup chopped green onions
  • 1 lb. Spaghetti

Sauté sausage and mushrooms in melted butter in large frying pan.  Add sherry and bouillon.  Stir until bouillon dissolves.  Add zucchini and onion.  Cook partially covered over medium heat until sausage is done, about 30 minutes.  Serve over spaghetti.  Pass the parmesan!

Roast Chicken

Chicken, Lemon, Main Dishes

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Grilled Salmon with Tomato and Olive Salsa

Basil, Main Dishes, Olive, Salmon, Tomatoes
  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.

Basic Buttermilk Muffins

Miscellaneous
  • 2 ½ cups flour
  • 2 tsp baking powder
  • 1 t baking soda
  • ½ tsp salt
  • ½- ¾ cup brown sugar
  • 2 eggs, lightly beaten
  • 1 1/3 cup buttermilk
  • 1/3 cup oil
  • 1 ½ tsp vanilla extract

Preheat oven to 375.
1.    Combine all dry ingredients
2.    Add all wet, stirring just to combine.  Put into individual muffin tins, add streusel topping (see below)
3.    Bake in preheated oven 2 minutes.

Streusel topping:
Basic:

  • ¼ cup packed light brown sugar
  • ½ cup oats or ¼ cup flour and ¼ cup oats
  • ½ tsp nutmeg or cinnamon
  • 4 T. cold butter

Orange:

  • 1 ½ T. finely grated orange zest
  • 1/3 cup packed brown sugar
  • ½ tsp ground cinnamon
  • 4 T. butter
  • ½ cup flour

Pecan:

  • 1/2 cup packed brown sugar
  • 2 t. flour
  • ½ tspt cinnamon1/4 tsp nutmeg
  • 3 T. butter
  • 2/3 cup chopped pecans

Chicken and Wild Rice Casserole

Chicken, Cream, Main Dishes, Mushrooms, Nuts

Kirsten Gail

10 servings

  • 2 boxes Uncle Ben’s Wild rice
  • 8 oz. Mushrooms
  • 1 onion chopped
  • ¼ butter or margarine
  • salt and pepper (make sure you put some in because it will need it)
  • 4 cups diced chicken
  • 2 cups canned chicken broth
  • ½ cup blanched almonds
  • ½ pint heavy cream

Sauté mushrooms and onions in butter.  Cook rice according to package directions.  Mix all together.  Bake uncovered for one hour at 350.

Freezes well before or after cooking.

Wine Braised Beef

Beef, Main Dishes, Olive, Parsley, Red Pepper, Tomatoes, Wine

Bon Appetit

6 servings

  • 3 T. olive oil
  • 2 lbs. .beef chuck roast, in 1 inch cubes
  • 1 large onion, minced
  • ¼ c. chopped Italian parsley
  • 3 garlic cloves, chopped
  • ¼ t. ground cloves
  • ¼ t. cinnamon
  • ¼ t. allspice
  • 1 c. dry red wine
  • 2 ¼ c beef stock
  • 2 14-16 oz. Cans whole Italian tomatoes
  • ½ c. pitted nicoise olives
  • 4 t. fresh rosemary, chopped (or 2 t. dried)
  • 2 red bell peppers, cut into ¼” strips

Heat oil in heavy pan.  Brown beef on all sides, in batches.  Transfer beef to bowl and set aside.

Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min.  Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture.  Add red wine and bring to boil, scraping up any browned bits.  Simmer 15 min.  Add beef stock and simmer 10 min.  Add tomatoes with juices.  Add olives, rosemary.  Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs.  Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.

Serve over rice, couscous or polenta (polenta is excellent!)

Chicken Stir Fry

Chicken, Main Dishes, Mushrooms

Linda Holzheimer

  • 4 half chicken breasts, de-boned, skinned and cut into pieces
  • 2 ½ cups broccoli, cut into florets
  • 1 ½ cups sliced mushrooms
  • 4 green onions, sliced diagonally
  • ½ cup vegetable oil
  • ½ t. garlic powder
  • ¼ t. ground ginger
  • 2 t. sesame seeds
  • ½ t salt
  • 1 cup chicken broth
  • 1 T. cornstarch

Heat ¼ cup of oil in wok and quick cook garlic and ginger.  Add chicken and sesame seeds and stir fry until brown, 4-5 minutes.  Remove from pan.  Heat remaining oil and add vegetables and salt and stir fry until crisp tender.  Mix cornstarch with bouillon, add to wok and stir until thickened.  Add chicken, toss all ingredients together and serve over rice