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  • 2 lbs shrimp, peeled and deveined
  • 2 cups frozen silver queen corn
  • 2 Tbs. EVOO
  • 1 clove garlic, crushed
  • 1/4 cup chopped fresh basil
  • 1/2 tsp. smoked paprika
  • salt, to taste

Heat olive oil in a large skillet over medium high heat. Add garlic and sautee briefly,  then add shrimp. When shrimp are nearly done, add remaining ingredients and cook until done.

Serve over bowtie or other pasta of your choice.

Adapted from a recipe in New Food Fast, by Donna Hay:

  •  3 boneless, skinless chicken breasts (about 1 1/2 lbs.)
  • 1 pint grape tomatoes, sliced in half
  • 1/2 cup pitted calamata olives, coarsely chopped
  • Juice and zest of 1 lemon
  • Drizzle of olive oil
  • 1 lb green beans

Preheat oven to 425F. Slice chicken breasts horizontally to create to thin cutlets from each breast. Combine all ingredients in a large rectangular baking dish, and bake for about 20 mins.

banana bread

From an email from Mom: “Here is the banana bread recipe. I must have made this every week when you and Claire were little. This was Aunt Helen’s recipe. I added the bran and wheat germ to keep you healthy!”

  • 2 eggs
  • 1 cup sugar
  • 1 stick butter, melted
  • 3 very ripe bananas mashed
  • 2 cups flour
  • 1 teas. Soda
  • 1 pinch of salt
  • Optional: 3 T. bran and 2 T. wheat germ (or use white whole wheat flour)

Beat eggs and sugar, add butter and bananas, mix well. Add flour and other dry ingredients. Pour into a greased loaf pan and bake in a slow oven, 265 degrees for about 45 minutes (In my oven, it takes 1:15 to 1:30).


Chocolate Cake

Originally uploaded by ted_major

Chocolate Cake with Ganache Frosting
Cake ingredients:

  • 1 1/4 C. flour
  • 2 Tbs. dutch-process cocoa (I used Hershey’s Dark)
  • 1 1/2 tsp. baking powder
  • 1 C. sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 C. milk
  • 1/2 C. canola oil
  • 2 eggs

Frosting ingredients:

  • 2/3 C. heavy cream
  • 1 1/2 C. semisweet chocolate chips (or 9 oz. semisweet chocolate, finely chopped)

The cake:
Preheat oven to 350F and grease a 9-inch cake pan (Pam baking spray is fast & easy, but use oil & flour if you prefer).
Mix dry ingredients in a bowl. In a large mixing cup mix liquid ingredients and eggs. Pour liquids into bowl and mix until smooth.
Bake 35 minutes or until done (a toothpick inserted in the middle will come out clean).
Cool completely (refrigerate for 30 mins to an hour if necessary) and slice into 2 thin layers.
The frosting:
Heat cream in a small saucepan–you want the cream hot enough to melt the chocolate, but not scalded or simmering. Remove from heat and stir in the chocolate until smooth. Cool until thickened.
Ice the cake and chill in the refrigerator to harden the frosting.
Adapted from the Easy Chocolate Cake recipe at CacaoWeb. Thanks!

  • 3 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 1 Tbs olive oil
  • 2 links chile-lime chicken sausage, cooked and sliced
  • 2 cups chicken stock
  • 3 cans black beans, rinsed and drained
  • 2 tsp ground cumin
  • 1 tsp chipotle chile poweder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • salt, to taste (1/2 to 1 tsp)
  • 2 cups frozen silver queen corn

Saute celery, pepper, and onion in olive oil. Add stock, black beans, sausage, and seasonings, and bring to a simmer. Cook 30 mins, then add corn and bring back to a simmer for another 5 mins.

Serve with yellow rice. As usual, I like it with habanero pepper sauce, but YMMV (Claire thinks it’s plenty hot as-is).