Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Orange-Saffron Shrimp-and-Snapper Stew

Orange-Saffron Shrimp-and-Snapper Stew

Cooking spray
1 cup chopped green onions, divided
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon grated orange rind
1/8 teaspoon ground red pepper
1/8 teaspoon saffron threads
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1/2 pound red snapper or other firm white fish fillet, cut into 1-inch pieces
1/2 pound large shrimp, peeled
1 tablespoon butter

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter.
Yield: 4 servings (serving size: 1 cup)

CALORIES 179(27% from fat); FAT 5.4g (sat 2.3g,mono 1.3g,poly 1.2g); PROTEIN 24.8g; CHOLESTEROL 117mg; CALCIUM 104mg; SODIUM 443mg; FIBER 1.4g; IRON 2.9mg; CARBOHYDRATE 7.5g
Cooking Light, MARCH 2001

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