Salmon Burger...a Winner, and Blogaversary!

First things, first...I have so much to share with you today. !st. is the winner of my giveaway!. On Random.org, the #18 came up which is Lizzy, from That Skinny Chick Can Bake!!!
Congratulations Lizzy! Hope you will enjoy this fabulous book and I know you will find some really nice dishes in there to make. Will contact you for the mailing address.

Just would like to let you all know, that yesterday, on June 3rd, 2011 was my 1st. Blogaversary...my First Anniversary of my blog, which really started out as just a few foods, and more thrift finds.I came a long way since last year, making friends with other food blogger around the world, and locally.

I do appreciate the support and friendship from my fellow blogger friends, and follower who have supported me throughout this past year. Without your support and kindness, I would never have made it this far. It's a lonely place out there in "blogsphere" when you have no one commenting, and for that, I do have the Foodbuzz community to thank for and all the members who have befriended me. So, I just want you to know that I'm planning, and hoping to hang around here for another year longer at least...and who knows how long after that! So just bear with me, I will take you along on more of my food and life adventures.
Love to all! ...
Do check out my first post!
Also, I did want to announce that I am attempting to make my first...ever...homemade garlic rolls, filled with delicious garlic and herbs. This should have been my post, showing of my homemade delicious (hopefully)...garlic rolls, with "dry active yeast" 125 g. that comes in the cutest little canister, sent to me by my new and sweet friend, Suhaina, living in Singapore, and at this moment, on vacation to her homeland in Kerala, India.

I was so inspired by her homemade garlic rolls, that I was so determined to make it... so she sent m the yeast that she uses, all the way from Singapore. I was totally in "awe" but mostly shocked, because not very often do we find such amazing good hearted people who do not know you from "Adam" that would want to do something like this for you. Please check out Suhaina's fabulous Garlic Rolls and be sure to click on the HOME...to get you back to the current page of My Singapore Kitchen. She is such a talented cook, and baker, and she makes the most amazing breads, and rolls, as well.
Truly a blessing from this gracious and beautiful lady, who became my dear friend:DDD

Roasted Peppers, the Easy Way!

If I show you step-by-step how easy is to make the best roasted peppers in your own oven, I guarantee that you won't buy the jarred kind, which does not come remotely close to the homemade kind. I'm not going to convince you that it's cheap to buy red, yellow, or orange bell peppers, but if you can find a local produce market, chances are they always have bulk buys of whatever kind of vegetables that they have an abundance of, or they are getting a little too ripe, so they will put it on sale. Our local Cuban produce market has the freshest and such a variety of every kind of produce you can find.

I'm linking this to Full Plate 5-26-11 @ Miz Helen's Country Cottage

 also...HURRY,
You don't want to miss out on this giveaway on Lora's blog @ Cake Duchess Honey Girl Organic Skincare products, from Hawaii. Be sure to check it out!

You can visit their website to learn more about their amazing products! There is even a video here on this page that shows how they get the honey from their own bees in Hawaii.

I was so thrilled when my daughter gave me 2 large bags of peppers, and zucchini, that she bought for $1.00 each bag from the produce market. That's what I call a real thrift buy and I am truly grateful for it.

If you love peppers as much as I do, follow me through all the steps and I will show you how easy it is to make roasted peppers.

Spicy Sautéed Vegetables...and an Amazing Weekend!

It all started Saturday, when my daughter gave me a huge bag of mixed vegetables from our favorite produce market...one of those fabulous deals that her m-in-law discovered, while she was here from Italy. $1.00 for a hug bag of vegetables, all mixed...zucchini, peppers, onions, some iceberg lettuce...a huge bag, no joking. There was absolutely nothing wrong with the veggies, except, they had a few bruises here, and there, and maybe starting to get a bit over ripe on some of the peppers that made the long green peppers turn orange. So, what to do with them?...what is not to do with them, but cook them up, and the best way, is to saute them with the onion, garlic, in some nice fruity extra virgin olive oil, and some great spices...don't forget the red pepper flakes, and freshly ground black pepper, and some nice sea salt, and you got yourself, a FEAST!...well, I prepped up all these great veggies, and took them over to a friends house with all the yummy things that I brought from Lora's to share with her, and her brother who is visiting their mom, from out of state.

I'm linking this to Tuesday Night Supper Club # 40... Christy @Fudge Ripple

Also made some pork ribs, marinated in Worcestershire sauce, paprika, cumin, black pepper, and garlic powder, and baked to perfection, in a 375 degree F. oven for about 1 1/2 hrs. till tender. (These were also the ribs my daughter gave me that were in her freezer from my son, who is the on-again, off-again vegetarian.) Lora did not want to deal with these because she said it's been in the freezer too long. Yea, right!!! ...since December?...so that makes it 5 months?...still like fresh, no freezer burns, so why not cook them up. They were so tender, fall off the bone, delicious!...So that's what you do for your friends...you share!...and you cook for them.

These sweet potatoes are my friend Dianne's creation. She cuts them in half, drizzles a little olive oil on them and sprinkles them with cinnamon, and adds bits of garlic...encloses the potatoes in aluminum foil and bakes it in the toaster oven on 350 degrees, F. till tender, which is at least 1 hr. or longer.

Saffron Risotto with Shrimp, Zucchini, and Peas....recipe, on this page

This is Lora's creation, and she makes this just about once a week. She does not post it on her blog because her blog is mostly about cakes, and desserts. She does not like leftovers, as a rule, unless it's spaghetti, and meatballs, lasagne, or pizza leftovers and I get her leftovers to share with friends...and truly this is gourmet, and yummy, even reheated. Just add a few drops of water, and heat on top of the stove. Now, on to the next fabulous things!

Mushrooms in Adobo Sauce-Cookbook Sundays

Today is Sunday, April 3rd. and I've been counting the days when I could proudly feature my Cookbook Sundays,
now, being hosted by Melynda @Mom's Sunday Cafe.
I am happy to stay in this group, especially knowing that Melynda is an expert hostess and will do so well. We had such a busy week with celebrating birthdays for a week now, and I cannot look at another piece of cake for a while...well, maybe for a (few days.)
I've been craving for more vegetarian foods, since last weeks feast at the Darbster's Vegan Bistro, so I decided to do my own little version of vegetarian feast, but will only post one recipe, which is for this amazing Spanish Mushrooms in Adobo Sauce, which requires very little time, and effort.
This book has all your tapas-which are appetizers, in English. I can just have tapas, when I go to a restaurant, and a nice chilled glass of white wine, and I'm happy.

This can be served as a side dish, or eaten just like this with a nice crust piece of bread. If you like mushrooms, then this is the ultimate way  to prepare this. All I can say is, you will want second serving, or you will gobble this whole serving up just by yourself!

Rather than marinating, these mushroom are in adobo, which means, that they, are cooked, in sauce instead of marinating.


Chapinones en Adobo (Mushrooms in adobo sauce)
by Penelope Casas
recipe adapted

2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
1/2 of sweet, or regular yellow onion, chopped
3 cloves garlic sliced
2 Tbsp tomato sauce
1/2 cup white wine
2 cloves
1.2 teaspoon saffron
salt and pepper to taste
1 pint (2 cups) fresh button mushrooms, stems removed,
cut in half

Heat the oil in a medium heavy skillet. Saute onions, and garlic till onion is wilted and golden.Stir in the wine, and the spices, the salt and pepper,  and cook down the wine till slightly reduced. Add the tomato sauce, and the 1 Tbsp of extra virgin olive oil. Simmer for about 20 minutes, uncovered. Add the mushrooms, and stir to incorporate with the sauce, and cook for an additional 10 more minutes, and serve. 4 side servings, or 2 large servings.

I'm linking this post to Kristen @Frugal Antics of a Harried Homemaker
 Chaya @My Sweet and Savory and Swathi-Hearth and Soul Hop #42

You can always have another side dish to go with the mushrooms in adobo. This really great potato salad, I made a batch to have a nice side dish, either pairing it with grilled meat, or just by itself. I packed up all these goodies to take them over to my daughter's to share with her in-laws for lunch. Very light homemade vinaigrette dressing, with a little kick from the stone ground mustard, with mustard seeds. Yumm!

You can tell spring is here...although spring has been here in South Florida since January, and by May we will be going full swing into summer, until about October, November is when we have our fall...without leaves turning their gorgeous hues of color...couldn't quite picture our palm trees turning shades of yellows, reds, and orange color. Enjoy a refreshing new small potato,( red, or white ) salad with chopped sweet onions, sliced celery, chopped dill pickles, and can't forget the sliced hard boiled eggs, and a mild vinaigrette made with extra virgin olive oil, white balsamic vinegar and about a teaspoon of stone ground mustard. Just add freshly ground pepper, and some sea salt, and dry herbs if you like. Enjoy!

Baked Barbecue Country Pork Ribs... and a giveaway!

This may not be a "baking blog" but I assure you, for sure it's a "food blog", which actually, in the beginning, less than a year ago, started out to be a blog about mostly thrifting, and some food. We all have to eat, but where, and how we eat, and mostly what we eat...who we eat with, seemed more of a challenge than finding a bargain at our favorite thrift shops. I like to make my rounds every week, to cook at my friends' once a week, or at my daughter's or my son's, so basically, I only cook for myself about twice a week, realistically. It still is a late winter for some of you, but for us right now, is our spring. A barbecue "indoors" is so much easier, when it's for 2 people, than barbecuing outside and dealing with all the cleanup mess. I found these lovely country ribs at my local market, and I knew what I would want to make as a side dish with it to share with my friend. A side of "doctored up" baked beans, mashed potato, and sauteed sauer kraut. Yumm! As a matter of fact, everything was doctored up...even homemade barbecue sauce for the ribs...and let me tell you. You can have "finger licking good" barbecue sauce that you made, instead of the ones in a bottle, which is ready made. Slather it on for the last 25 minutes, and you have the best barbecue ribs, "this side of south Florida"...not Texas!

Hungarian Lecsó (lecho)

The other day, I found a "treasure" in my local supermarket, Publix, which I'm proud to announce. A gorgeous bag of local sweet mini peppers, in assorted colors. When I opened the bag, the fresh, and sweet aroma just permeated throughout my little kitchen. I have been waiting for these amazing little sweet, and crunchy, colorful peppers, that when I picked up the bag from the special stand, a little old lady asked me..."are they real?...I didn't want to be mean,  and say..."no, they're plastic"...she really meant well, and I wasn't about to make a "snarky remark!"

Such a huge bag of these gorgeous peppers can be made different ways. My second choice: Roasted peppers...and why not? They are ever so delicious, and with these tiny peppers, you almost don't even have to remove the skins, after roasting them. Just drizzle vegetable oil on the peppers on a aluminum foil lined bake pan, and add pieces of garlic, or chopped garlic, salt and pepper, and fresh rosemary, and bake at 425 degrees for about 45 minutes. Leave the little peppers whole, when you roast them. It's even more delicious when you open them after they're done. It is not hot, or spicy, just sweet, and pleasant yummy flavor.

I still had the second portion of the bag of new red potatoes, so I pre-boiled them, first, cutting them in half, and boil them till almost done, and sauteed them in extra virgin olive oil, and butter, and added fresh chopped parsley, freshly grated sea salt, and fresh ground black pepper, and made an amazing vegetarian meal out of the lecso, potatoes, and nice crusty bread, to dip into the rich tomato/paprika sauce. "Out of this World"...amazing, and healthy dish!

Hungarian Lecsó (lecho)
my own recipe

About 2 lbs. of sweet assorted, or hot peppers
1 large onion sliced, or chopped
3 cloves garlic chopped
1 large can of a 28 oz. diced tomatoes
or you can use about 4 fresh chopped tomatoes
4 Tablespoon vegetable oil
salt and pepper to taste
2 Tablespoon sweet Hungarian paprika
1/2 cup of water

In a large skillet, saute onion and garlic over medium high heat, till onion gets a golden color. Pull skillet away from the heat, and add the salt, pepper, and paprika. Stir, to combine, add the water, and add the mini peppers, cut into half, removing the seeds, or with the larger peppers, cut into strips, and also removing the seeds. Stir to incorporate, and saute for a few minutes, then add the tomatoes, and cook slow, over medium heat until peppers get slightly softened, and tomatoes get to a thick consistency. Serve them as a side dish, or appetizer, or save some to add to scrambled eggs, which is a super delicious breakfast treat. Serves 4-6

This is the bag of the sweet peppers.They are from a local Florida produce farm. They are so incredible, and delicious. So full of natural vitamin C.

Garlic Shrimp with Broccoli

It's a Friday night, usually a pizza night at my daughter's...and if not, then shrimp night at my son's. We were all there together, to enjoy the easy shrimp dish that even the little ones like, including broccoli...and let's not forget the pasta, in this case it was whole wheat penne, with basil tomato sauce, which I did not photograph...(been done) so many time. The focus was on the shrimp, in a nice fresh garlicky lemon sauce-no butter, just extra virgin olive oil that it was sauteed in, and broccoli florets steamed, and added the the shrimp. Extra virgin olive oil wast drizzle on the top, and a squeeze of fresh lemon juice. The sauce was the best part, to dip your bread into it. Yumm! No recipe required...just common sense, and pure enjoyment!

Buffalo Chicken Wings with Blue Cheese Dressing

Ever wonder why they call these hot wings Buffalo wings?...well, it sure doesn't have anything to do with buffalo meat!...oh, yuck...even the thought of it! I'm going to enlighten you with a little history of these wonderful messy, but so tasty, juicy, and tender wings oozing in a special hot sauce that you make your very own, and have it medium, or extra hot.

It has been repeated so often that these wings were invented at the Anchor Bar on Main Street in Buffalo, that pretty much everyone accepted it as the truth. There has been less consensus, however, about whether the wings were created when a mistaken delivery of wings arrived at the bar and Frank Bellisimo asked his wife, Teressa, to do something with them...or, when Dom, their son, asked his mother to concoct a late-night snack for regulars at the bar. Either way, it was Teressa, who in 1964 came up with the idea of combining spicy wings with crisp celery, and blue cheese dressing.

Buffalo wings did not become famous until 1980, and the city declared July 29..."Chicken Wings Day"...and simply left it at that!

Sun dried Tomatoes in Herbed Olive Oil-and a Giveaway!

With Thanksgiving around the corner, all I have to offer at this last couple days, is my sun dried tomatoes, and herbs with extra virgin olive oil, garlic, fresh basil leaves and a teaspoon of my own mixed dry herbs for flavor, packed into a 16 oz. sterilized mason jar, and  refrigerated. Will keep fresh for up to one month, if it's going to last you that long. I always have a case of mason jars, 8 or 16 ozs. on hand, knowing that I will use them for something ie. pesto, herbed olives, jam, or even leftover soup, or sauces.

Sun dried Tomatoes in Herbed Olive Oil


1/2 lb. sun dried tomatoes, just plain-not in olive oil
(can be purchased in your supermarket, or specialty market)
3 cloves garlic cut in half
extra virgin olive oil to fill the jar
1 teaspoon of mixed dry herbs
(I mixed dry pepper flakes, dried oregano, and parsley, along with black pepper,
 and a dash of garlic powder, to make a batch, or use your favorite mix herbs.)
3 large basil leaves torn in half

In a medium saucepan, place the sun dried tomatoes, and the garlic halves, fill with water, just enough to cover the tomatoes, bring to a boil, and turn it off immediately. Let it sit for about 10 minutes off heat, strain all the water, pack the jar with all the listed ingredients, fill to the top with extra virgin olive oil, and refrigerate when it cools completely. You can use it for many uses, as in pasta, pizza topping, or for any recipe that calls for sun dried tomatoes in oil. It's a lot less expensive to make your own, and will taste so exquisite. It also makes a special gourmet gift for someone for the holidays. Just cut a scrap of a holiday paper, or cloth, wrap a pretty bow or holiday string around it, and make someone "happy"...smiles guaranteed!


As I mentioned previously, I found this wonderful coffee cake book at Goodwill last week,and could not imagine anyone dropping this great book off, when it looked brand new, and such good recipes of coffee cakes with beuatiful photos of it inside. Also savory cakes as well. The paperback books at my local Goodwill store cost $.79 cents, sometimes more, as much as $2.49, regarding the type and size of a book.
This book retails at $18.95, and it's a 2006 edition.

99% of the time the books that are donated there are in "mint", new condition. Such bargains are so amazing to find. I am going to start more giveaways, because all I've been doing with some of these books by re-donating it back or forcing my daughter to take them, when she herself has so many books. As I googled about the author of this book, and found another really good recipe from one year ago....@happygomarni.com.
 http://www.happygomarni.com/2009/11/milk-chocolate-walnut-coffee-cake.html




To enter the giveaway:

1) Please follow foodandthrift on Twitter...sorry, I don't have an account on Facebook. If you already do so,  please see number 3. If you are doing so for the first time, please let me know that you are now following me on Twitter, so I could add you to the giveaway.

2) Leave a comment on this post! You are encouraged to share a comment about coffee cakes, other books or any other thoughts.

3). If you RT or post on your Twitter page this giveaway post link, you get an additional entry. Please drop me an additional comment on this post saying that you did so.

4) To get an additional chance in the giveaway, become a "follower" of  food and thrift find's  blog.

5) Drawing will be done randomly from all comments recorded by Sunday, Nov. 28, at 11 PM (EST) and one lucky winner will announced.

6) Please note: Shipping only in the US. I apologize to my International friends.

Vegetable Stir Fry, with Shrimp

Yesterday was such a dreary day, so my daughter and I went thrift shopping for books, of course they would have to be cookbooks, or some kind of great novels for women. I am open to all kinds of other books as well, and buy them on Amazon, but when I could find some real good books in the thrift stores which are the best, in our area, I kid you not. I will get back on that subject, later.

 The main thing I should be talking about is another quick shrimp dish. I only had about maybe a dozen shrimp leftover in my freezer, and knowing I will devour that amount by myself, I better make it light. I bought this wonderful bag of fresh mixed veggies at my local supermarket, in the Asian section, and I wanted to make spring rolls, the same day that my friend Sabby made hers, but did not have the patience to roll the little suckers, plus the fact that I would have to fry them, so this was my next best option...vegetables stir fry, with shrimp. Mind you, even the little bag of the sauce came with it, but of course, I spiced the shrimps up even more for extra flavor.

Vegetable Stir Fry with Shrimp

1/2 lb large shrimp cleaned and deveined, with tail on

1/2  bag of 16 oz. LEASA mixed stir fry vegetables

1 bunch scallion, outer leaves discarded, and sliced 1 inch.diagonal 

1 clove garlic sliced thin

1/2 teaspoon of a good quality ginger

1/2 teaspoon hot Hungarian paprika

1/2 teaspoon cumin

juice of 1 lime

3 Tbsp. vegetable oil

Place shrimp in a medium bowl, and sprinkle all over with the juice of 1/2 of the lime, and  the spices. Heat a wok, or a large heavy skillet with  1 Tablespoon of the oil, on high. Stir fry the the shrimp with the sliced garlic for about 2 minutes, till almost pink. Remove from the wok, or skillet, and set aside. Wipe wok, or skillet clean with paper towel. Add the 2 Tablespoon of the remaining oil set it high again, and stir fry the scallion, and the vegetables for a few minutes. add the packet of the sauce from the bag, which is (teriyaki sauce. If you are using different vegetables, you can add your own splash of teriyaki, or soy sauce on it.) Add the remaining juice of the other half of the lime, and add the shrimp back into the wok, or skillet. Stir for another minute or 2 until it turns completely pink, and heated through. Vegetables should be nice and crispy. Serves 2.

Just look at all these books. Daughter browsing through for herself and finding great cookbooks too. Price range from 95 cents for paperback, to $1.95 to $2.95 for hardcover books...and these books are most of the quite recent.The entire bottom shelf is loaded with childrens' books. I think we just about picked up all the best ones.

 





 

Recipe for the: Light and Easy Spaghetti and Meatballs

 Light and Easy Spaghetti and Meatballs
for the meatballs
  
1 lb ground sirloin
1/2 lb ground chuck
1 whole onion chopped
2 cloves garlic chopped
2 eggs
1/2 cup cracker meal (or 1/2 cup breadcrumbs)

1 handful chopped parsley, (or about 1 teaspoon dry parsley)

a few fresh basil leaves (or 1 teaspoon dry)
1/2 cup grated Parmesan, Romano (I used grated Granana Padana)
2 bay leaves
2 Tablespoons olive oil for frying meatballs, and onion

salt and pepper to taste



22 uniform sizes, no getting your hands all dirty, and just gently roll them together with wet palms, ready to brown them in olive oil, and throw them into the sauce. You don't have to use all of them. After frying, you can freeze probably half, it's up to you.

Meatballs should look like these, nice and brown. They're ready to go in the sauce when all pink is browned evenly.

 

Combine all your ingredients for the meatball, and just lightly form them, scooping them out with the 1 1/2 inch scooper. If you like, use 1/2 of the onions in the meatball mixture, and use the other half to saute them to put into the sauce.

Easy Spaghetti Sauce 

In a blender, blend each 28 oz can of Marzano tomatoes, one at a time, give it a whirl, and it's done. Pour into a med.large sauce pan, just like that, and start heating it at med.high. Saute half the onions if you like, and add them in the sauce, along with some of the parsley, the basil, bay, leaf and a small amount of chopped garlic. A generous grinding of fresh black pepper, kosher, or sea salt...PLEASE NO SUGAR! Tomatoes are sweet as honey...HONEST! When meatballs are browned, just throw them in there, partially cover the pot, and on med.low cook for about 4 minutes, or until you see the liquid evaporating. You won't be sorry you followed this method, because sometimes you just want to make a vegetarian sauce, and leave out the meat. Serves 6.




 



The easiest way to chop garlic and onion, is to first, buy a plastic jar container of whole peeled garlic, and put them into a food processor, larger than this size, and process them till they're finely chopped, and spoon them into a small mason jar, fill them with canola or vegetable, and use them for whatever your garlic calls for. Sure beats all that chopping by hand. This little food processor I got at Goodwill  $2.99, and whenever I just want to chop onion in it, just quarter the pieces and drop them in there. For meatballs, or meat loaf, they are especially goo, because you don't have all the large unwanted pieces in there, that usually don't cook all the way. This is such a time savor. The garlic will last you at leas a good whole month.



Thai Shrimp Noodle Soup

Today, is one of those South Florida days, that you welcome a nice bowl of soup. It's raining, and a nice breeze, but still a hot 82 degrees. We're not seeing fall or falling leaves around here, that's for sure! I connected with a lot of nice friends through Foodbuzz, and they are from all over the United States, and the World. I'm glad that I have the Google Translator on my blog, so other people with different languages can actually translate it to their own. I think it's so cool to have that widget. Sure brings a lot of us together...and not have to have the mishap of the biblical Tower of Babel. We're all ONE...and one thing I'm sure of is that we all share common interests, being FOODIES!
I didn't feel like going to the store to pick up any specialty items, my "good old standby" bag of shrimp in the freezer always is a good "friend." Ready, when I am...sounds kind of corny, but it really is true. For the Thai shrimp noodle soup, all you need is the shrimp, the rice noodles, some vegetable, and don't forget the spices. The Thai sweet, and spicy chili sauce, always works, and it's good for dipping as well. Instead of posting the recipe later, I will start now. I hope you enjoy a different soup, instead of the same old...same old, and also really good if you're a vegetarian, No meats of any kind that is in the soup. Just all fresh ingredients. I wanted to keep the broth separate, and the shrimps separate, but decided to combine the two, so instead of eating a vegetable soup, and shrimp with vegetables on the side the best of the two are happily joined together.

The first thing I do, is saute the onions, garlic, and peppers, add some chopped fresh cilantro, and the strained cooking liquid from the shrimp shells and tails, and add it to the heated up vegetable broth that already has the sugar snap peas in it.

...and here's the finished product. The shrimp goes in with the sauteed vegetables, at the very last minute, when vegetables are soft and just tender, and let shrimp turn pink. Add together the shrimp and vegetable mixture, and serve it in a nice soup terrine. This is not just any soup terrine.

Did I get lucky?...or did I get luck! A Graf von Hennenberg Porzellana 1777, from The German Democratic Republic. It has the green crest on the bottom, and the coat of arms. Truly a beautiful porcelain work of art. Don't know what year, don't know what it's worth, but I would not want to sell this beauty. It's a keeper! Paid $7.99 for this truly antique at World Thrift, in West Palm Beach. The elderly couple that some me buy it, suggested that I take it to the  antique fair that we have here, to have it appraised! I just might do that out of curiosity.

Thai Shrimp Noodle Soup

1/2 lb. shells and tail on, large deveined shrimp
(you can use 1lb. if you like)
32 oz carton all natural. vegetable broth, or 2 16 oz. cans
1 cup water
2 1/4 in. thick slices of peeled fresh ginger
( or 1 teaspoon of good quality powdered ginger)
1 red bell pepper, sliced diagonally, or
(1 orange, or yellow bell pepper)
1 green bell pepper sliced diagonally, or
(you can stay with just the yellow, orange or red)
1 medium onion cut in half, and sliced diagonally
3 oz. fresh snap peas, string removed from the back
( you can use frozen pea pods if you like instead of fresh)
2 cloves of garlic minced
2 Tablespoon vegetable oil
juice of 1 lime
handful of fresh cilantro chopped
3 oz. rice sticks (rice noodles)
1 Tablespoon Thai sweet chili sauce (also used for dipping)

Remove shells and tails from shrimp, and boil them in the 1 cup water, strain the liquid, and set aside. In a large skillet,over medium high heat. Saute the onions, peppers, garlic and ginger, (or add the ginger powder) in the vegetable oil. When the onion starts to get wilted, add the cilantro, and saute for another few minutes. Add the chili  Add the shrimp, the chili sauce, the juice of the lime, and  the reserved strained water. Let the shrimp get nice and pink and take it off the heat. Have the broth ready at this time, warming it up, adding the snap peas, At this time, you can add all the ingredients from the shrimp, and mix it into heated broth. It's ready to ladle out, adding a little more chopped cilantro on the top. Serves 4.
note:
This is not too spicy, but you can add more chili sauce to the individual bowls, and also extra lime juice.

Comfort Food-Lunch For Ten

Shrimp is another staple I keep lately in the freezer, because we get the best frozen, as well as the fresh shrimp, of course. 24oz. of large shrimp from our local Publix market, $11.99. is a real bargain, and oh, so good.  Sauteed just with olive oil, garlic, and butter, with spiced with my favorite Hungarian hot paprika, fresh parsley, and fresh lemon. Served over jasmine rice. All of these items, is a must have in my kitchen. I can't say, that I get anywhere from 4 to 14 people dropping in, (I would not tolerate that.) That was in the days when I was growing up, in our family home. My Mom would feed the whole neighborhood just with her huge pots of home made soups. I can say, that I do get 10 people, just about every Sunday, my 2 children, their spouses and their children, 2 for each.(4) and my ex-husband.(you can never really get away from a Sicilian...LOL)Family gatherings are always nice. You don't have to wait for a holiday to have them. I live on the beach now, practically my back yard, so everyone enjoys the beach, and the large Olympic pool. The beach is private, so we don't have to venture out to a public beach. My condo apartment is small, but just the right size for me. If anybody feels like cooking in the closet, well, that would be me. Both my children have nice fairly large kitchens, with plenty of counter space, well, I have a "shoebox" of a kitchen, but then, I have the vast ocean ground to make up for it...LOCATION, LOCATION! That's the "key."

I used the Moroccan spice blend to rub on the chicken, and also baked the baby sweet potatoes along side. Roasted the the ripe peaches and plums to have them with the chicken, also.

The potatoes take less time to roast than the chicken, so you have to remove them after about 45 minutes/

Broccoli spears, steamed and dressed with your favorite vinaigrette.

Moroccan Spicy Shrimp

I just love to make skewered, broiled, or grilled shrimp. So fast, so easy, it's elegant, yet casual for any occasion. With the combination of the Moroccan spice blend, and Hungarian hot paprika, you can start with a Hungarian Csardas(a folk dance)...and end up Belly dancing...your choice. These spices really kick!

Moroccan Spicy Shrimp 

18 oz. peeled and deveined shrimp, tail left on

4 Tablespoons extra virgin olive oil

juice of 1 lemon

2 cloves of garlic, chopped

1/2 teaspoon salt

2 teaspoon hot Hungarian paprika

1 teaspoon coriander

1 teaspoon ground ginger

1 teaspoon cayenne pepper

Put all the shrimps, in a large baggie, In a small bowl, mix all the ingredients, and pour over the shrimp, seal and refrigerate for about 30 minutes. Soak about 4 or 5 large bamboo sticks in cold water, for the same amount of time. skewer shrimp, as shown on photo, and broil, until they turn pink in a preheated broiler/oven, or you can grill them, which is also very nice. Should be about 40-44 shrimps. 

note: do not throw away the leftover marinade. You can brush more on top while you're broiling, or grilling, or you can heat in microwave for extra sauce. Serve with extra lemon slices, or wedges on the side.