3 Quarters Today

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recipe

Day 33/365: Shrimp Linguine

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Day 33/365: Shrimp Linguine

My food theme continues with Shrimp Linguine. Since I was under the weather New Years Eve I didn’t have my shrimp cocktail, this was the alternative.  I don’t know which one I would have enjoyed more. This was very easy, delicious, light, and fast!

Ingredients

  • Linguine (yeah, I know, it’s spagetti, but I was out)
  • Shrimp (remove tails, cut some in pieces, leave others whole)
  • 3 TBSP Olive Oil
  • 4 Cloves Garlic, minced
  • Italian Pesto (pre-made and in the freezer)

Directions

  • Prepare the pasta and set aside.
  • Saute the garlic in olive oil for 30 seconds.
  • Add thawed pesto and continue to saute for another 30 seconds.
  • Add shrimp and continue to saute for another minute until shrimp is completely covered with sauce.
  • Add pasta to the pan and toss to coat and heat.

My Italian pesto was the result of making spaghetti sauce this summer and was the strained “chunks” out of the sauce. A combination of tomatoes, onions, sweet peppers, celery, basil, oregano, parsley. If you don’t have pesto then you could sautee the garlic with any of the above ingredients and simmer for 10 minutes.

Day 30/365: Our Daily Bread

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Day 30: Our Daily Bread

“Give us this day our daily bread.”

What does this mean?

God gives daily bread, even without our prayer, to all wicked men; but we pray in this petition that He would lead us to know it, and to receive our daily bread with thanksgiving.

What is meant by daily bread?

Everything that belongs to the support and wants of the body, such as meat, drink, clothing, shoes, house, homestead, field, cattle, money, goods, a pious spouse, pious children, pious servants, pious and faithful magistrates, good government, good weather, peace, health, discipline, honor, good friends, faithful neighbors, and the like.

Lutheran Small Catechism: 4th petition, Lords Prayer
Let us never forget this as the year ends, the new year begins, and life brings us challenges we feel we cannot bear.

Day 22/365: Homemade Clam Chowder

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New England Clam Chowder is one of my favorite soups, normally I open a can of Campbells Chunky soup, but since I’ve had success in making homemade soup I thought I would give it a try. Yes the recipe is below. Some of my favorite recipes are from Taste of Home and rarely do I follow a recipe to the letter and this was no exception.

The result was wonderful and was given the thumbs up from my friend Beth and my daughter.

Day 22: Homemade Clam Chowder

Nebraska Clam Chowder

  • 4 potatoes, cubed
  • 1 cup water
  • 1 cup chicken broth (or chicken bouillon cube and 1 additional cup water)
  • 8 oz Clamato juice
  • 1 med onion finely chopped
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1 tsp dried parsley flakes
  • 1/2 tsp pepper
  • 2 TBSp all purpose flour (cornstarch or whole wheat flour can also be used)
  • 1/2 cup cold water
  • 2 cans chopped clams (called for draining, I used juice)
  • 2/3 cup process cheese (Velvetta)
  • 1 can (12 oz) evaporated milk

In a large saucepan, combine the above ingredients. Bring to a boil. Reduce hear; cover and simmer for 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce hear. Add clams and cheese; cook and stir until cheese is melted. Stire in milk, heat through.

Yield: 9 servings

Feel free to add more potatoes, onions, chopped carrots, cheese,  other seafood, or dill according to your taste. Soup is wonderfully forgiving and invites creativity. If a thicker soup is desired use more flour or cornstarch.

Day 10/365: Homemade Twix Candy

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I promise food and treats are nearing an end, that is until the next time I walk down the aisle at the grocery store.  Oh I HAVE to make those, it’s a tradition. Three ingredients Ritz crackers, peanut butter and chocolate, simple ingredients to a tasty treat. I call them Homemade Twix Candies

 

Day 10: Ritz Candy

Pork and Beef Enchiladas

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It has been a while since I posted about food, although I have been preparing, consuming and photographing my food all year. The difficult part is remembering the recipe. But in cooking the recipe is only the starting point, I’m all about being creative and flexibility is a must in my kitchen.

I only use recipes as guidelines, and often I just “wing it”, this is one of those times.

Pork and Beef Enchiladas

  • Ingredients:
  • 1 package flour tortillas
  • 1 can Refried Beans
  • 1 Pckg shredded Mexican cheese
  • 1 can tomato sauce
  • 1 can Green Chile & Pork
  • Homemade salsa
  • 1 lb hamburger (pre-cooked, frozen and thawed)

Directions

  1. Pour Green Chile mixture into sauce pan, add thawed cooked hamburger, and 1/4 cup salsa,  heat and stir.
  2. Using a large pan or cookie sheet, pour salsa on the bottom and dip tortillas.
  3. Stack tortillas on plate and microwave on high for 20-30 seconds. (this makes them soft and flexible)
  4. Spoon meat/chili mixture across the tortilla, spread refried beans on tortilla, top with cheese.
  5. Roll tortilla and place on cookie sheet, flap side down,
  6. Repeat and nestle enchiladas next to each other.
  7. Mix tomato sauce with appox. 1 cup salsa and pour over enchiladas. (add any of the left over “bits” from the dipping the tortillas)
  8. Sprinkle liberally with cheese
  9. Bake at 350F until cheese is melted and enchiladas are heated through (approximately 20 min)

My intention is to freeze leftovers, but they don’t last long enough at my house. Excellent as leftovers the next day.

Enjoy!!

Finished & Ready to Eat!