I copied this recipe from a blogger friend -http://theblessedhearth.blogspot.com/2013/07/beach-thyme.html. That’s for sharing, Faye.
Put your pasta water on with lots of salt until it tastes like the sea or so the chefs all tell you.. grin..
I just buy one of those cheaper shrimp rings that are already cooked..
Anyway..
In a frying pan I put in a few Tablespoons of olive or canola oil, a bit of hot pepper flakes, a bay leaf and some
chopped up green or red or even white onion, a chopped up fresh tomato or two, a clove or two of garlic, kosher or sea salt and freshly ground pepper..
There was no pepper on ours that night as I mislaid my pepper grinder.. daaaaa..
Anyway, let that cook very slowly while the pasta is cooking and take the tails off of the shrimp..
Halfway through I add some chicken stock.. Probably 1/2 cup..
Drain your pasta and at the last minute add your shrimp with a bit of squeezed lemon.. The heat from the pasta will heat them up and they are lovely and fresh..
Lots of chopped basil and Terry loves fresh grated parmesan cheese
Wendy’s Frosty
Homemade Chocolate Frosty
Makes 1 quart
2 cups whole milk
1/2 cup (4 ounces) chocolate syrup
1 (7 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.
Pour the chocolate milk mixture into the bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes in my Cuisinart). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.
Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)
I got this recipe from http://www.thekitchn.com/restaurant-recipe-homemade-chocolate-frosty-171084
Hand Pies
Strawberry-Rhubarb Hand Pies
3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar
1/2 cup butter
1/4 cup lard or shortening
3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
Fresh Salsa
Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.
Fermented Salsa
I got this recipe from http://www.cheeseslave.com/lacto-fermented-salsa/
Fermented Salsa
Ingredients
Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) where to buy sea salt or
whey (2 TBS) if you dont have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water
Equipment
Rubber gloves
Quart-sized mason jar with lid
Optional: Food processor
Directions
1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you dont wear gloves, you risk burns trust me, Ive done it. I advise wearing the gloves.) Set aside.
2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.
3. Peel and quarter the onion and peel and smash or crush the garlic.
4. If using fresh herbs, rinse, dry and chop them, discarding the stems.
5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand just dice everything with a sharp knife).
6. Squeeze the 2 lemons or 3 limes and add the juice.
7. Add the sea salt and whey.
8. Pulse several times (more or less for desired consistency).
9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and its too chunky). If you add water, put the lid on and shake it up so its incorporated. Make sure to leave at least an inch of space from the top of the jar.
10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.
Crock Pot Lasagna
I got this recipe from facebook
1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.
Mongolian Beef
This recipe from thefamilyhomestead.com Crystal Miller
2 lbs round steak, cut into small pieces
2 T soy sauce
2 T cornstarch
4 carrots, peeled and sliced very think
1 bunch green onions, cut into 2 lengths
6 large mushrooms, sliced very thin
¼ cup olive oil, divided
Sauce
¼ c soy sauce
1 T cornstarch
1 t cane juice crystals
2 t red pepper flakes (this makes this dish quite spicy.. so reduce if you dont like your food real spicy)
1 t salt
pepper, a few shakes
1 ½ cups water
In a medium size bowl combine meat, 2 T soy sauce and 2 T cornstarch and let sit for a few minutes. In a small bowl combine sauce ingredients.
Heat a large frying pan and add half the olive oil. Add meat and cook until meat is no longer pink. Remove from pan and put in a bowl. Add rest of oil to frying pan and add carrots. Cook until the carrots are just tender and add onions and mushrooms. Stir fry these until the veggies are soft. Add the meat and heat. When everything is hot add sauce ingredients and cook and stir until sauce is thick and bubbly.
Serve over brown rice..
¼ c soy sauce
Homemade Ranch Dressing
Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
Procedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts
I got this recipe from http://www.thecraftyblogstalker.com
Dinner Rolls
BEST EVER LIGHT AND FLUFFY DINNER ROLLS
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.
Merry Heart Crafts 