FOOD FOR THOUGHT:
Cleaning Cupboards & My Heart
Today while cleaning cupboards
With organized housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trash pile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love...
Paula George Smith
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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
Cooking Club of America
This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
Cooking Club of America
This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
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Shrimp Scampi & Pasta
COOK:
8 oz. dry angel hair pasta
CRISP:
1 oz. prosciutto, thinly sliced
11/2lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Divide pasta, shrimp, and sauce among
serving plates; drizzle with olive oil. Garnish
CRISP:
1 oz. prosciutto, thinly sliced
11/2lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Divide pasta, shrimp, and sauce among
serving plates; drizzle with olive oil. Garnish
With the crisped prosciutto.
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Tabasco Buerre Blanc
This makes a super spicy reduction and a spicy, but delicious butter sauce.
This makes a super spicy reduction and a spicy, but delicious butter sauce.
I adapted this recipe from a wonderful cookbook, Cooking Up a Storm which was edited by Marcelle Bienvenu and Judy Walker of the New Orleans Times Picayune. The editors compiled these recipes to help replace the recipes that residents lost during Hurricane Katrina. It is a treasure.
Yield: 2 1/2 cups
Ingredients:
- 1/4 cup Tabasco sauce (Crystal would be great as well)
- 3/4 cup white wine
- 2 teaspoons shallots, minced
- 1 garlic clove, minced
- 2 cups (4 sticks) butter, cut into tablespoon slices
Directions:
Combine Tabasco, white wine, shallots and garlic in a small saucepan and cook over medium heat until mixture is reduced by half. Whisk in pats of butter a few at a time until incorporated.
Combine Tabasco, white wine, shallots and garlic in a small saucepan and cook over medium heat until mixture is reduced by half. Whisk in pats of butter a few at a time until incorporated.
Blackened Catfish
Yield: 6 servings
Ingredients:
- 1 stick butter, melted
- 1 recipe Blackening Seasoning
- 6 catfish fillets
Directions:
Cover the grill grates with aluminum foil. Heat the grill at its highest setting until it is super hot.
Cover the grill grates with aluminum foil. Heat the grill at its highest setting until it is super hot.
Pour the melted butter into a pie pan or loaf pan that will fit the fillets comfortably. Dredge the fillets through the butter. Generously sprinkle both sides of the buttered fish with the blackening seasoning and pat the seasoning into the fillet with your hand.Place the fish on the prepared grill. Cover the grill and cook the fish for 5 minutes or so until just cooked through.
Serve the fish on the Tabasco Beurre Blanc with a side of Cilantro Lime Rice.
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Columbia Restaurant’s 1905 Salad
4 c. Chopped ice berg lettuce
1 ripe tomato
1/2 c julienned ham
1/2 c julienned Swiss cheese
1/2 c pimento stuffed green olives
1905 dressing
1/4 c grated Romano cheese
2 tbls Worcestershire sauce
1 lemon
Combine lettuce, tomato, ham, Swiss cheese and olives. Add dressing, Romano cheese, Worcestershire and juice of 1 lemon. Toss and serve
1905 dressing:
1/2 c olive oil
4 minced garlic cloves
2 tsp oregano
1/8 c white wine vinegar
Salt and pepper to taste
Mix oil, garlic and oregano in a bowl. Stir in vinegar. ( I just put it in a mason jar and shook it up). Best results prepare 1-2 days in advance and refrigerate.
1 ripe tomato
1/2 c julienned ham
1/2 c julienned Swiss cheese
1/2 c pimento stuffed green olives
1905 dressing
1/4 c grated Romano cheese
2 tbls Worcestershire sauce
1 lemon
Combine lettuce, tomato, ham, Swiss cheese and olives. Add dressing, Romano cheese, Worcestershire and juice of 1 lemon. Toss and serve
1905 dressing:
1/2 c olive oil
4 minced garlic cloves
2 tsp oregano
1/8 c white wine vinegar
Salt and pepper to taste
Mix oil, garlic and oregano in a bowl. Stir in vinegar. ( I just put it in a mason jar and shook it up). Best results prepare 1-2 days in advance and refrigerate.
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