Monday, August 1, 2011

Pinapple shrimp curry - serves 8

1 small fresh pineapple
1 lb. (454g) precooked frozen shrimp
1 clove garlic - minced
1/2 cup minced onion
1 carrot shredded
sunflower oil

2 cups dry rice - cooked

2+ Tbsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
salt and pepper

Start the rice first.

Heat the oil, sauté the onion and garlic. Add the shrimp, cover, cook till well heated, stirring often. Add the carrots, stir and heat. Add the pineapple that you have peeled, cored, and cut into tidbits; heat. Add the spices, stir well. Add the cooked rice then serve.

Stir-fry Grated Zucchini - serves 4-6

1 little green zucchini
1 little yellow zucchini
1 large cloves garlic, minced
1 Tbsp. olive oil
1 tsp. fresh dill, minced
sprinkle of salt and pepper

Grate the zucchini with your largest holed grater. Heat the oil and garlic, add zucchini and toss till tender done. Add dill, salt, and pepper.