Carribean Passion-esque Smoothie

1 cup mango juice
1 cup strawberries
1/2 cup peaches
1 cup orange sherbet
1/2 cup ice

Blend. Yield = 3 cups.

I decided a week or so ago that it was high time I got better acquainted with my Magic Bullet, so I started doing some smoothie experimenting. (Katherine and her family helped me break it in the Magic Bullet with some delicious ice cream shakes when they visited a while ago, but that's as far as I got.) The Jamba Juice Carribean Passion smoothie is one of my favorites, so I looked online for something similar to that. I tried this recipe and it is AWESOME.

Note: I used canned peaches instead of frozen ones. Katherine said that she doesn't like frozen peaches in her smoothies and one of the smoothie sites I visited suggested using canned peaches an alternative. Having never used frozen peaches, I can't speak to the difference but I didn't have any problems with the canned ones.

Red Beans and Rice

Red Beans and Rice - Louisiana Masterpiece

3 C of white rice

2 cans, diced tomatos
2 cans, red kidney beans
1/2 tsp cummin
1/2 tsp chili powder
1/4 tsp red pepper
1/2 green pepper
3/4 lb smoked sausage

1 Tbsp corn starch

Tony's Creole Seasoning to taste

Cook rice according to preference. Sticky rice is the best for this meal in my opinion.

Dice green pepper and smoked sausage and add to pot with a little bit of olive oil; cooking until softened and browned. Stir in tomatos, beans, and spices, then place on stove at medium heat. You can drain the tomatos and beans for a chunkier dish. I don't drain them in order to get a thicker sauce. Add spices. Cook covered on medium heat for 20 minutes stirring occasionally. In a small bowl, mix corn starch with a little cold water to liquify it. Add Tony's Seasoning to taste, or if you don't have it add a 1/2 tsp of garlic powder and salt to taste. Turn down the heat and simmer covered another ten minutes. It can continue to simmer or be served immediately over the rice. Add more chili powder and red pepper for more spice. Spicy is always best.

Anytime I fly to Louisiana, which is pretty often, I can't wait to get some red beans and rice. Lake Charles, LA is a favorite destination for Columbus pilots simply because of this dish. So very good. This is the best replication I've tried, but I will admit the stuff I get in Lake Charles is better, and pretty much to die for. It is usually served with garlic bread and a house salad with French dressing. Try it!

-Jeff

SWEET CORN BREAD

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 cup flour
2 Tbls. baking powder
1 cup cornmeal
1/2 tsp salt
1 1/2 cup milk

Cream butter and sugar together. Add combined dry ingredients minus the cornmeal. Beat in the eggs. Add the milk alternately with the milk 1/3 at a time, mixing each addition well. Bake in 8x12 (9x13 works too) greased pan at 375 for 25 minutes.

Court... this is a good cornbread recipe that I have been making for years. I hear it works out well with the gluten free flour mix. Enjoy!

Asian-style Pasta Salad

I made this last night and it was a big hit. It's a perfect meal for summer time (where anything cold to eat is delicious:) and was very easy. I kind of made this up, so I don't have exact measurements, but you'll get the idea.

• 1/2 box of whole wheat rotini, cooked and cooled
• 1 can of mandarin oranges, drained
• 1 head of broccoli, chopped
• 1/3-1/2 cup chopped almonds, toasted
• 4 chicken tenderloins, cooked, chopped, cooled (I always fry ours up on the stove with s/p and a little bit of olive oil...so not healthy but very delicious)
• Light Asian with Sesame and Ginger Vinaigrette (Wishbone brand that Katherine introduced us to)

And just mix it all up! Oh man, it's so good and pretty healthy. Little bit of everything.

*Whenever I feed my kids broccoli, Tinker always says, "Oh! We are having trees for dinner?!"

Thai Noodles with Chicken and Broccoli - Marilee

Sauce:
3 Tbls soy sauce
1 Tbls sesame seed oil
3 Tbls peanutbutter
1 Tbls sugar
1 1/2 tsp chili paste ( I am not sure what this is so I put 3/4tsp chili powder)
2 Tbls vinegar
1/2 cup chicken stock
Wisk above ingredients together and set aside.

8 oz spaghetti noodles
4 cups broccoli florets
2 carrots sliced diagonally
Boil the noodles in large pot of water for 5 minutes. Add the broccoli and carrots cook an additional 3 mintues. Drain.

1 Tbls sesame seed oil
1 Tbls minced ginger root
3 cloves garlic minced
1/2 lb chicken breast sliced in thin strips
1/4 cup chopped fresh coriander (use as garnish)
Stir fry chicken garlic ginger until chicken is no longer pink. Add the above sauce to the chicken and simmer covered for 5-10 minutes. Toss with the noodles and vegetables. Garnish with the coriander.

This is a recipe from Carolyn Mackay who we meet here in Moscow. I was surprised how easy and fast this was and I thought it would be something children may like.

Indian Recipes from Anita via Mom

Here is a recipe I have actually made. I learned it in my Indain cooking class taught by a very charming and fun young Indian lady named Anita. I will add recipes every once in a while. It may be hard to find an Indian store that sells these spices so good luck.

Paneer Makhani (Cottage chees with tomatoes, *capsicum, and cream)
serves 4-5

Ingredients:
250 grams (about 1 cup)Paneer cubed- this is a cheese that looks like a feta but is firmmer so it can be fried. I am not sure what exactly you can find in USA.
2 medium size capsicums*green bell peppers cut into 1 inch pieces
4-5 tblsp chopped tomatoes ( can use canned diced or whole about 1/2 cup)
1 large onion grated or chopped finely
1 1/2 tsp coriander powder
1/2 tsp cumin seed powder
1/4 tsp tumeric powder
1/2 tsp red chili powder
3-4 tblsp cream
3 tblsp oil
salt to taste
oil for frying

Fry cheese cubes in a couple of inches of oil (make sure it is roon temp or dry or it will spit oil )
Put to the sideon paper towels to drain.
Heat 3 tblsp oil and the onions until a pink color.
While onions are frying blend the tomatoes in a blender then keep to the side for later.
When onions are ready add the powdered spices (coriander,cumin,tumeric, red chili) stirring for 1 minute then add the tomatoes and mash and stir for 5 minutes or until oil floats on top.
Add peppers, and salt and cover and simmer for 5 minutes.
Finally add the Paneer(cheese) and cook covered for 7-10 minutes more.
Once you see there is no water and the sauce is thick empty into a serving bowl and pour the cream on top to decorate. Serve with rice and or Naan bread.


It looks like a lot of work but it is reaally pretty simple. As with most of the Indian recipes there are a lot of steps and they all take place at the same time but if you organize a little before you start the cooking it isn't too bad.

Hummus - Marilee Page

1 can chick peas (drained and rinsed)
1-2 lemons juiced
2 cloves garlic pressed
2 tablespoons tahini (sesame seed paste)
salt to taste

Blend all ingredients together in a food processor: add water to get desired consistancy. Chill for awhile to blend flavors.

Decorate with swirl of olive oil, seaned salt or whole chick peas.

It makes a great healthy dip for vegetables or toasted pita triangles.
(it can be a little strong on the garlic so you might want to watch that. )



Maegan asked for this recipe. It was given to me by Carolyn Mackay here in Moscow. She had many great recipes and everything she made was very very good.