Coconut Curry Shrimp

2 tbsp red curry paste
1 tbsp brown sugar
1 can coconut milk
Water chestnuts (add last)
Simmer for 5-10 minutes, then add water chestnuts

Steam cauliflower, add to sauce

Cook rice separately

Take frozen shrimp out of bag, run under cold water to thaw, dry it off
Chop up garlic
Sautee in pan with olive oil for 3-5 minutes, add salt

Creamy Polenta

4 c water
4 c milk
3 tbsp butter
2 tsp salt
2 c polenta (corn grits)
1/2 c creme fraiche
1/3 c parmesan cheese

Boil water, milk, and butter in large stockpot - keep a CLOSE EYE on it so that it doesn't boil over.  Once boiling, whisk in salt and polenta, stir for 3-4 minutes, then simmer for approximately 30 minutes more until thick and creamy.  When ready, stir in creme fraiche and parmesan.

Frittata II

1 bag baby spinach
2 tbsp oil
1-2 rainbow bell peppers, diced
1-2 cloves garlic, minced
8 eggs
feta
salt, pepper
2 tbsp milk

Sautee bell peppers in oil
Wilt spinach in same pan with a bit of water, wring out well and chop
Sautee together garlic, peppers, spinach
In bowl, beat eggs, then add pepper, milk, crumbled feta, and spinach mixture
Using large oven-safe skillet, pour in egg mixture, tilting to spread eggs, occasionally lifting to let liquid run under and cook
Turn heat low, cover, cook about 10 minutes, until just set
Turn on broiler, put pan (uncovered) in middle of oven for just a couple minutes
Let set and cool

Chocolate Cream Cheese Bundt Cake

Chocolate Cream Cheese Bundt Cake

1 package softened cream cheese
1/4 c sugar
1 egg
1 tsp vanilla

1/2 c butter, softened
1 c water
3 eggs
1 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1.25 tsp baking powder
1 tsp baking soda
1 3/4c sugar

Optional glaze: 1/4 pack of cream cheese, 2 tbsp sugar, dash of milk

Preheat oven to 350

Beat cream cheese and sugar, add egg and vanilla, beat well
In another bowl, beat all ingredients for chocolate cake (wet first, add dry)
Pour about half of chocolate mixture into greased bundt pan, then add cream cheese (swirl with knife a little), then add remaining chocolate mixture.  Bake for about 55 minutes, add glaze when cooled and removed from pan.

Meatballs

Makes 24 small meatballs . . .

1 lb beef
1/2 tsp sea salt
1/4 tsp powdered garlic
3/4 tsp oregano
Dash of liquid smoke
1 tbsp worcestershire sauce
1/2 cup italian breadcrumbs
1 egg
Salt, pepper

Bake at 400 degrees for approx 8-12 minutes, until centers are no longer pink

Cherry Cheese Strudel

1 package filo dough
1 package cream cheese
1 tub ricotta cheese
1/4c bakers sugar
1 tsp finely grated lemon zest
1 tbsp lemon juice
Cherries (jar or fresh, pitted) - if using fresh you may want to boil them in saucepan with a little water, cornstarch, lemon juice and sugar
4 tbsp melted butter
Powdered sugar for serving

Preheat oven to 350
Line baking sheet with parchment paper
Beat together ricotta, cream cheese, sugar, lemon zest, lemon juice in stand mixer til smooth
Add in cherries
Layer filo dough by brushing with butter
Put filling lengthwise on one side, fold in short sides, roll up, brush with butter
Bake approx 30 min til golden
Serve with powdered sugar

Lamb Tagine

Yellow Rice

1.5 cups basmati rice
3/4 tsp turmeric
1/4 tsp cumin
3 cups chicken stock
1 tsp garlic, minced
1 tbsp butter
1/2 tsp salt
optional - lemon at end

Add turmeric, cumin, stock, garlic, butter, salt to stock pot and bring to boil.  Add rice, return to boil, then cover and turn heat to very low (barely simmer) for 20 minutes until all liquid is absorbed.  Turn off heat and let sit for 10 minutes more, then fluff with fork.

Lamb Tagine

2 lbs lamb shoulder, cubed (approx 1.5 inch cubes)
2 tsp paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp cardamom
1/4 tsp ground cloves
1/2 tsp ginger
1 tsp salt
1 pinch saffron
3/4 tsp garlic powder
3/4 tsp coriander

1.5 cups chicken broth
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1 leek, chopped
2 carrots, chopped
1 pear, peeled and chopped
1/2 cup raisins

Combine all spices in gallon ziplock bag, toss together well, then add raw lamb, toss again well until lamb is evenly coated.  Refrigerate overnight ideally.
In saucepan with a few tbsp olive oil, brown lamb on all sides for a few minutes
Pour chicken broth into pan to deglaze it from lamb, save to add into slow cooker
In slow cooker, put all vegetables, raisins
Layer lamb on top, then pour in chicken broth
Turn on slow cooker to low setting for 8-10 hours