Glorious Food!

I LOVE FOOD TOO!

You cannot believe how easy this is…and how good.

; )

Coconut fried shrimp

2# large shrimp

1 ¼ cups flour

1 ¼ tsp blk pepper

3 tbs melted butter

1 cup grated coconut

1 tsp salt

1 cup milk

1 beaten egg

Peanut oil

Sift all dry add wet mix

Dip shrimp in batter let excess drip off

Roll in coconut

fry in peanut oil (370*) 2 min each side

 

 

 So yummie they will not last long….so make more!

Stuffed mushrooms

1# lg button mushroom

3 cloves garlic chopped

2 tbs fresh parsley chopped

¼ cup parmesan cheese grated

plain bread crumbs

olive oil

remove stems and place caps in roasting pan

sauté garlic in oil and chopped stems till cast off liq

add bread crumbs and cook till toasty

add cheese and parsley, take from heat

pack into caps top with oil

add ¼ water to pan 

350* 15 – 20 min

I serve this for Thanksgiving, but any time is a good time for this soup, it is a meal in a bowl, and sooooo good for you too! I have done this with beets also, but not too many or it will be pink!

Carols’ Thanksgiving Soup

 1 medium butternut squash (washed, seeded and cut in ¼’s or 1/8’s)

4 medium sweet potatoes (washed skins on! & and cut in ¼’s)

1 bag carrots (washed skins on! & and cut in ¼’s) 4-5 shallots (peel skin)1 granny smith apple (peeled, grated & chopped)1 golden delicious apple (peeled, grated & chopped)½ cup golden raisins (chopped)½ cup pecans (chopped can be toasted)½ bunch flat leaf parsley (washed, chopped coarsely)Cinnamons stick & grated¼ vanilla bean (optional)¼ to ½ tsp grated nutmegA few whole clovesWhole allspice (optional)

1 to 2 tablespoons REAL maple syrup (optional)

Fresh ground salt & pepper

Extra virgin olive oil (evoo)

Vegetable or chicken stock Pre heat oven to 350 In a large bowl combine vegetables & shallots with evoo, salt, pepper, whole cloves & whole allspice, toss to coat well. Spread out on cookie sheet & bake in oven for 1 hour, tossing every 20 minutes. When cool enough to touch remove peels from squash & sweet potatoes and discard along with baked spices. Puree in small batches thinning with the veg or chix stock. Transfer to large heavy pot, with the heat on low. Keep adding till all roasted veggies are done (do not puree too fine, leave some texture). You can make this as thin as you like, I prefer it thick as split pea. Add apples, vanilla bean, cinnamon stick, maple syrup and nutmeg you may also add nuts & raisins all now (or reserve ½ for garnish when serving), let simmer for 20 minutes. Taste and adjust spices, add a healthy pinch of parsley now (reserve some for garnish when serving).This is a very satisfying hearty soup, created by Carol Herlihy in 2005.Enjoy!!

Patty Patty’s Famous Coleslaw

The recipe given is per 8oz. bag coleslaw.  You can double, triple, > etc.: 
   
8 oz bag coleslaw 
package Oriental ramen soup mix 
1/2 cup dry roasted peanuts (run them over with a rolling pin) 

2 tbsp sesame seeds    
Dressing:   
1/3 cup peanut oil 
3 tbsp cider vinegar 
2 tbsp sugar 
seasoning packet from ramen soup mix 
   
 Wait until last minute to add the ramen noodles and the sesame seeds.   They will soak up too much moisture even from the coleslaw.  Mix the dressing very well.
 

Watch how quick it disappears….

Fabulous Foul (pronounced Fool)

OMG!

This is sooo fabulous, and again good for you, we love that!!

What I had to do to get this recipe… it was worth it!

I like it served w/ lightly toasted pita bread, sliced cucumbers, tomato wedges and romaine lettuce (Hint: while still wet from washing, lightly sprinkle lettuce leaves with salt. It will stick to the water drops and dry, adding a nice flavor)

Foul 

2 cans fava beans

1 can chick peas

2 large toes garlic (crushed)

1 1/2 lemons (juiced)

2 Tbsp fresh parsley (chopped)

1 tbsp salt

1/2 cup extra virgin olive oil

1 Tbsp tahini 

Boil beans (chick peas on bottom, fava on top) for 10 minutes Crush garlic with salt, add rest of ingredients in a bowlAdd @ half beans from pot and mash Add rest of beans with slotted spoon, mix    Add more liquid if needed

Serves 3-4

my couscous salad

Carol’s Couscous Salad

In the summer it is a real challenge to think of what to eat, at least for me. One day I had an idea for a new salad for a party I was going to. It was sooo hot out and I wanted something fresh and tasty. I came up with this….

Try it, I know you will love it! 

2 cups of couscous or 2 boxes near east couscous (I like to use the mushroom and the pine nut herb). Make as directed. After cooking spread it out on a cookie sheet to cool off.

That was the easy part now for the rest.

1 granny smith apple, peeled & diced small

1 cucumber peeled, seeded and diced small

¼ to ½ cup each pecans & golden raisins chopped, I like to chop them together.

1 med red onion diced small

1 large or 2 med carrots grated and chopped

½ cup frozen peas thawed

1/3 cup each; finely chopped flat leaf parsley, finely chopped mint, basil chiffinade.

Salt & Pepper to taste

Toss & serve

Sliced cherry tomatoes are a nice garnish around the rim of the serving bowl.

This is a real crowd pleaser, and will make even the person who hates couscous change their mind.

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