Main Dishes

Organic Spiced Shrimp in Coconut Milk

Ingredients:
1/2 cup  butter or non trans fat butter substitute such as Earth Balance
1 medium  onion, peeled and sliced
1 - 3 cloves of garlic depending on taste peeled and minced
2 tsp.  coriander powder
1 tsp.  turmeric powder
1 tsp.  chili powder
1/2 tsp.  ginger powder
1/2 tsp. salt
2 tblsp.  white wine vinegar (could use lemon juice)
1 cup  coconut milk
1 lb.  shelled large shrimp
2 tblsp.  tomato paste
1 large  zucchini cut into straws
1 large  carrot cut into straws

Serve over  brown  jasmine or basmati rice
Top with tomatoes diced& seeded

Melt butter in a heavy pan, add the onion and garlic and fry gently until soft. Mix the spices and seasonings to a paste with the vinegar, add to the pan and fry for a further 3 min., stirring continuously.

Stir in the coconut milk and simmer, stirring 5 min. Add the shrimp and tomato paste and simmer for 2 min. until the shrimp are fully coated with a thick sauce. Serve immediately

 Serves 4
 

Shrimp Enchiladas

Ingredients:
1 pound peeled cooked  shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen  corn, thawed or use fresh  corn, steamed and cut off the cob
2 (4 ounce) cans  chopped green chiles, undrained
2 cups canned  enchilada sauce or
1 (15 ounce) can nonfat  refried beans
1 cup reduced-fat shredded  cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh  cilantro
1  lime, cut into wedges

Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Yield: 8 servings

Notes:
Make Ahead Tip

Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

 
Stovetop Chicken, sausage and Bean Cassoulet 

8 Servings

Ingredients:
1 lb. smoked sausage –1/2 in. rounds (I used chicken sausage – use what you like)
4 skinless boneless chicken breasts, diced
1 large onion – chopped
1 green pepper – chopped
1 minced garlic clove
1 (14.5 oz.) can diced tomatoes, undrained ( I use organic)
1 bay leaf
1 tsp. dried thyme
1'4 tsp. salt (sea salt)
1'4 pepper
2 (16 oz) cans Great Northern beans – undrained (organic - if preferred, use dried beans and follow instructions)
1/4 cup chicken broth (organic)

Brown sausage in large skillet with 1 tblsp. oil, med.-high heat 10 min. stir often. Remove with slotted spoon & drain on paper towels, set aside. 

Sauté chicken in hot sausage drippings 8 – 10 min., remove & drain. Sauté onion, peppers & garlic in same skillet 5 – 6 min. Stir in chicken, sausage & tomatoes – then next 4 ingredients. Bring to boil stir occasionally. Cover & reduce & simmer 10 min. Stir in beans & broth. Cook covered 10 min.  Remove & discard bay leaf. Serve immediately

 
 
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