back to the kitchen

I'm finally cooking again like I was before we got sick. I've cooked every night this week. I love it! I'm also finding time to work on some art for a fundraiser show...pics are up on the doodles page. Only some pics of the food...it just disappears too fast. These are quick and easy recipes. Enjoy!


Angel Hair Pasta with Shrimp and Broccoli 

Ingredients
1/2 box of angel hair pasta
2 T. butter
2 T. flour
3/4 cup milk
1/4 cup heavy cream
1 T. pesto (I use the frozen cubes)
1 T. chopped parsley (or 1/2 T. dried)
1 T. grated parmesan
1/4 t. white pepper
dash hot sauce
1/2 cup steamed broccoli (or frozen and thawed)
1/2 lb shrimp (I use frozen here too, thawed)
1 minced garlic clove
salt


Directions
Boil pasta according to package. Meanwhile melt half the butter over medium heat. Whisk in flour and cook 1-2 min. Whisk in milk and cream and simmer until thick. Stir in pesto, parsley, parmesan, pepper and hot sauce. Reduce to low and simmer while you saute the shrimp with garlic in remaining butter over medium high heat. Toss pasta with sauce. Add broccoli and shrimp. Salt to taste.


Broiled Spicy Pineapple Salmon

Ingredients
1/4 cup maple syrup
1/4 t. cayenne
2 salmon fillets
S&P
olive oil
1/2 a pineapple or 1 large can of pineapple rings
1/4 cup cilantro
juice of 1 lime
1 cup rice


Directions
Preheat oven to broil. Stir together syrup and cayenne. Season salmon with S&P. Drizzle olive oil on baking sheet and arrange salmon and pineapple slices in a single layer. Brush with half the syrup. Broil 5 min. Brush with remaining syrup. Broil another 5-7 min. Combine cilantro and 1/2 the lime juice with the rice. Serve salmon and pineapple over the rice and squeeze remaining lime juice over. 


Notes
I know this sounds kind of weird, but oh my goodness it is so good! If you use canned pineapple, it is so easy and is ready in 15 min. 


German Potato Soup
Ingredients
2 T. vegetable oil
1 diced yellow onion
1/2 lb. diced red potatoes
handful chopped green beans
1 box vegetable broth
1 cup water
2 1/2 T. flour
1/2 cup sour cream
3/4 cup sauerkraut, drained
1 T. fresh or 1/2 T. dried dill
S&P to taste


Directions
Saute onions in vegetable oil until soft. Add green beans and cook until they turn bright green. Pour in broth, water and potatoes. Bring to a boil and cook until potatoes are soft. Stir flour and sour cream together and add spoonfuls at a time. Stir in kraut and dill. Simmer 5 min. Add S&P to taste.


Notes
The original recipe said to add the juice with the kraut. I thought it was a little too sour this way, but if you really like German food and the taste of sauerkraut, go for it. I also think it would be really good with sausage. I know that sounds weird coming from me, but even chicken sausage would be good.


The Quickest Chocolate Croissants
Ingredients
1 refrigerated tube of crescent rolls
1/3 cup chocolate chips


Directions
Preheat oven to 375. Separate dough triangles. Place about a T. of chips on the bottom third and roll up (like the picture on the tube). Transfer to baking sheet. Bake 10-12 min. 


Notes
This recipe is from Real Simple magazine. It is seriously the easiest thing ever! You could also use jam or cinnamon sugar or even cream cheese and smoked salmon with capers. My mind is full of ideas for this quick little recipe. 


Bottom of the Cookie Jar Cookies
Ingredients
2 1/4 cups flour
1 T. baking powder
1/2 t. salt
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 t. vanilla
2 eggs
2 cups mixed candies, chocolate chips, nuts or whatever you have on hand (I used dark and white chocolate chips and M&Ms)


Directions
Preheat oven to 375. Stir together flour, baking powder, and salt. Set aside. Beat together butter and sugars. Add vanilla and eggs. Gradually add flour mixture until well blended. Stir in the stuff from the "bottom of the cookie jar." Drop in rounded spoonfuls on greased cookie sheets. Chill for 30 min. Bake 8-10 min.


Notes
These are pretty much chocolate chip cookies that I ran out of chips for. They turned out to be a hit. This dough can easily be frozen or made ahead of time. I keep the cookie sheets in the fridge while I make dinner, and after dinner I pop them in the oven.