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BLACK EYED PEA SALAD

1 1/2 cups dried black eyed peas 1/4 cup rice vinegar 1/3 cup light olive oil 1/2 cup fresh cilantro, minced 1/2 cup red onion, minced salt and pepper, to taste 1 red bell pepper, minced 2 cloves fresh garlic, minced 1/4 cup green onion 2 fresh limes (juiced) Bring the peas to a boil in a large pot with ample unsalted water. Reduce heat to simmer and cook until tender, around 45 minutes to 1 hour. Drain the beans and mix them with the rice vinegar, olive oil, cilantro and onion. Season to taste with salt and pepper. Quickly stir fry the garlic and pepper for about 30 seconds. Add to the beans and toss gently. Serve at room temperature.     

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Carrots and Cranberries

2 apples grated 1 cup fresh cranberries 4 cups fresh grated carrots 4 Tbs brown sugar 1/2 cup apple cider 1/4 cup butter Preheat oven to 350 deg F. Wash the cranberries. Grate the apple and mix the apple and cranberries with brown sugar and apple cider. Place the ingredients in a buttered casserole and dot with butter. Cover and bake for 40 minutes. Stir once during baking.

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Shrimp Curry

Serves 4 1 lb shrimp ( 16-20 count) 6 Tbs butter 1 small onion, finely chopped 1 Tbs curry powder 2 Tbs sugar 2 cups heavy cream 1 cup coconut milk 2 cups blanched vegetables (celery, carrots and peas) salt and pepper to taste 1 Tbs thickening agent (cornstarch and water) Peel and devein shrimp. In a heavy skillet melt 2 Tbs of the butter and saute onion and curry powder until onion is translucent. Add shrimp, and sugar; saute 2 to 3 minutes. Remove shrimp from pan and set aside. Melt the remaining 4 Tbs of butter slowly. Add heavy cream and coconut milk, stirring constantly, until mixture is smooth. Stir in shrimp and blanched vegetables. Season to taste with salt and pepper.