Garlic Shrimp and Spinach Linguine

from the milk calendar

Yield

4 servings

Ingredients

  • 10 oz. linguine
  • 1 cup dry white wine, divided
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 1 lb large shrimp, peeled and deveined
  • 5 cloves garlic, minced
  • 1 sweet red pepper, cut in thin strips
  • 1/4 tsp hot pepper flakes
  • 1 cup whipping cream
  • 4 cups loosely packed baby spinach
  • 1/4 tsp salt
  • 1/4 cup chopped fresh basil or parsley

Directions

  1. Cook linguine according to package directions. Drain and return to pot
  2. Mix 2 tbsp of the wine with cornstarch until smooth, set aside. In large skillet , melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring for about 5 min or until shrimp are opaque. Using a slotted spoon, transfer to a bowl, set aside
  3. Pour remaining wine into same pan; increase heat to high and bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until wine is reduced by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil stirring for 1 min.
  4. Stir in shrimp mixture with any juices and spinach. Cook, stirring for 1 min or until spinach is wilted and shrimp are hot. Season to taste with salt. Pour over linguine and toss to coat. Serve sprinkled with basil

Curry Sauce

This recipe is from Barb Bretto

Yield

2-4 servings

Ingredients

  • 3 tbsp butter
  • ¼ cup minced onion
  • 1 ½ tsp curry powder
  • ½ tsp ginger
  • 1 cup chicken broth
  • 3 tbsp flour
  • ¾ tsp salt
  • ¾ tsp sugar
  • 1 cup milk

Directions

  1. Melt butter and sauté onion and curry. Blend flour and seasoning. Cook low until smooth and bubbly. Remove, stir in chicken broth and milk. Bring to boil. Add shrimp, beef, or chicken. Serve over rice. Accompany with chutney, tomato wedges, raisins, chopped nuts (cashews, almonds) bacon, current jelly, pineapple chunks coconut.

Coquilles St. Jacques

Yield

6 servings

Ingredients

  • ¾ cup water
  • ¼ cup sauterne
  • ½ tsp salt
  • pinch cayenne
  • ¾ lb fresh scallops
  • 2 tbsp butter
  • 1 small onion chopped
  • ½ clove garlic
  • 2 tbsp flour
  • ¼ tsp lemon juice
  • 1 egg yolk
  • ½ cup cereal cream
  • 1 tsp parsley
  • ¾ cup buttered crumbs
  • 2 tbsp parmesan cheese

Directions

  1. Heat the water, wine, salt, and cayenne in skillet. Add scallops and simmer 10 min. Drain, save water.
  2. Dice scallops and set aside. Melt butter in skillet, add onion and garlic, sauté until tender. Stir in flour and reserve liquid. Cook, stirring until thick. Add lemon and egg yolk blended with cream. Cool and stir 3 min. Add parsley and diced scallops. Spoon into shells, top with crumbs and cheese.
  3. Bake in 400 degree oven 3 to 5 min, just until browned. Can be prepared ahead, add topping at last and bake.

Chopstick Chicken

Yield

6 servings

Ingredients

  • 1 can cream of mushroom soup
  • 1 envelope onion soup mix
  • 1 cup uncooked rice
  • 2 soup cans water
  • 1 cut up chicken

Directions

  1. Combine in shallow baking dish:
  2. Arrange chicken over rice mixture. Brush chicken with butter. Cover with aluminum foil. Bake 30 minutes at 425º. Remove cover. Bake 30 minutes or until chicken is tender.

Chili

This is a basic chili recipe learned by watching my mom. It changes depending on what is available in the house at any given time.

Ingredients

Dutch oven or large pot

  • 1 1/2 to 2 pounds of ground beef
  • 1 large onion chopped\
  • celery chopped – 3 stalks probably
  • pepper green or red or both depending on what you like
  • 2 cans tomato soup
  • I like to use 1 can crushed tomatoes and 1 can diced tomatoes usually the 28 oz ones
  • 1 tbsp sugar
  • 1 cap vinegar
  • dark red kidney beans rinsed, 1-2 cans depending on what you like
  • chili powder
  • salt and pepper

Directions

  1. I brown the hamburger, onion, celery and pepper until veges are soft. Add salt and pepper. I add chili powder at this stage too, but it can be added after the tomatoes
  2. When this is done, I add the tomatoes, soup and beans. If I cannot get crushed tomatoes, I will put whole tomatoes through a blender to make them smooth. I sometimes by the tomatoes spiced for chili, but it will make your chili spicier.
  3. I add the sugar and vinegar. Something about this just works. Then taste, Add as much chili powder as you like for flavour. most likely a tablespoon or so, You can always add more.
  4. Simmer chili. If you are cooking on top of stove, remember to stir often, as the sauce can burn easily. Once you have all the ingredients in, putting the chili in a slow cooker, would be a good way to to have it simmer without having to worry about burning. The longer it simmers, the more the flavours combine, which is why we really like it the next day.