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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.
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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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Frogmore Stew

Frogmore Stew

(We served with crusty bread)

If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.

3 quarts water
1 tablespoon kosher salt
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons coarsely ground black pepper
8 garlic cloves, peeled and mashed
4 bay leaves
2 (12-ounce) cans beer
1 medium onion, cut into 8 wedges
2 pounds small red potatoes, quartered
1 pound low-fat smoked sausage or low-fat kielbasa (such as Hillshire Farms), cut into 1/2-inch-thick slices
4 ears shucked corn, halved crosswise
2 pounds large shrimp, unpeeled

Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.
Yield: 8 servings (serving size: about 2 3/4 cups)

NUTRITION PER SERVING
CALORIES 315(11% from fat); FAT 4g (sat 1g,mono 1g,poly 1.2g); PROTEIN 31.5g; CHOLESTEROL 184mg; CALCIUM 91mg; SODIUM 709mg; FIBER 3.6g; IRON 5.2mg; CARBOHYDRATE 38.2g
Joy Zacharia
Cooking Light, SEPTEMBER 2006

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