Recipe from 64 sq ft kitchen

Muhammara

Recipe: Gourmet, December 1993
- 3 red peppers, roasted, seeded and peeled, or a 7-ounce jar roasted red peppers, well drained - 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- ¼ to ½ cup extra-virgin olive oil
- Bread to spread on

I come back to this recipe over and over again and every time I have to search through my friend Warda's blog to find it so today I am going to save it here so I can find it easy. thanks for such a great dip, I love it!

Now What

okay, I have been done with my summer class for a few weeks now (got an A by the way) and I am cooking. I have not had time since last summer to enjoy the kitchen and wow I am enjoying. I have canned dill pickles, sweet pickles and tomatoes; all out of my own garden. I have also been creating new for me dishes and working with my daughter on things that she wants to try cooking. All of this has been so fun!

On top of all of that my husband has gotten me all kinds of new camera equipment to play with. The new stuff has given me a learning curve for photo taking but it has been fun.

I am sure you are starting to think, why has she not been blogging since she is doing all this kitchen play? I have a really good answer, my computer died. I am typing this on the Dell Latitude we have for the kids. While this is a great little computer for the kids I can't get the hang of typing and using this little thing and to blog on it would not really be very enjoyable to me. soooooooooo if it isn't one thing it is another and in 7 short days I will be back in class. I hope to post a few recipes soon, wish me luck!

blahhhhh

I hate to say it, but I have not been making anything new these past few months...hope to find creativity soon and come back to this place on the web. 

 Thanks ~Shayne

Menu 5/4/11

Lamb kabobs with flat bread and yogurt cucumber salad
Fried Chicken with potatoes and tomato salad
Shrimp tacos
Aloo Gobi with bread and yogurt
Chop Salad
Chicken soup

Chicken and Mushroom Cream Pasta

This is a dish I made with what I needed to use up in the fridge. Fresh peas, crimini mushrooms and chicken combined with garlic cream sauce and whole grain pasta make a nicely rounded meal.

This dish can easily be made into a vegetarian meal by simply omitting the chicken

• 2 boneless chicken breasts, cut into bite size chunks


• 1 pound crimini mushrooms, sliced


• 1to 2 tablespoons butter


• garlic, minced


• 1 cup fresh peas


• 1 cup cream


• 1/2 cup grated Parmesan cheese


• 1 box whole grain pasta


• 1 cup pasta water, reserved from cooking the pasta.


• fresh herbs such as basil


• pepper


• salt

Cook the pasta following the directions on the box. While the pasta is cooking brown the chicken in a pan with a little butter. Once chicken is brown place the chicken pieces in a bowl and set aside. In the same pan add the rest of the butter and the mushrooms, cook the mushrooms until soft and a little browned.

Place the chicken back in the pan with the mushrooms and garlic. stir the garlic through the dish and then add the peas and pasta. stir a little and then add the cream and if needed a little pasta water and 1/3 cup of the cheese.

Stir until all is well mixed and bubbly. turn off the heat and add the herbs. season with salt and pepper if needed. top with the rest of the cheese

Shrimp Tacos

While looking trough food blogs I came across this post of Shrimp Tacos. The tacos looks like a great idea and the fact that is was a quick make made the draw of the recipe even greater.

1 pound cleaned shrimp, well dried

1 teaspoon cumin

1/2 teaspoon cayenne

1/2 teaspoon garlic powder

salt and pepper

1/3 cup corn starch

2 tablespoons oil

2 mangos, cut into little chunks

1 avocado, cut into little chunks

onion, chopped

tomato, cut into little chunks

flour or corn tortillas

1 lime cut into wedges

place the dry shrimp in a bowl and sprinkle with the spices then cover with the corn starch, stirring to get a good thin coat on the shrimp then put in a colander and shack off extra corn starch.

Heat a cast iron pan, add the oil and then fry the shrimp for about 3 minutes on each side until browned on each side and done trough. remove the shrimp and place on a paper towel lined place to absorb any grease.

Heat tortilla shells (we like corn) and then place some shrimp and toppings on the tortilla, a squeeze of lime and enjoy.