I'll share my recipes, if you'll share yours - March 10, 2010

14 years ago

This looks so darn good. Definitely on my to try list!

Shrimp and Asparagus Linguine

o 8 oz (250 g) linguine noodles, broken in half

o 2 cups (500 mL) asparagus cut into 1" (2.5 cm) pieces

o 2 tbsp (30 mL) olive oil

o 1 cup (250 mL) yellow pepper strips

o 3 cloves garlic, minced

o 2 tbsp (30 mL) chopped fresh basil

o 1 cup (250 mL) CAMPBELL'SÂ® Organic Free Range Chicken Broth

o 1/2 lb (250 g) large, cooked, peeled and de-veined shrimps

o 1/2 tsp (2 mL) hot pepper sauce or to taste

o 1/4 tsp (1 mL) cracked black pepper

â¢ 1. Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.

â¢ 2. Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.

â¢ 3. Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.

â¢ 4. Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.

Recipe Tip

â¢ Whole wheat linguine may be substituted for regular linguine, giving added fibre and a full wholesome flavour note

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Comments (3)

Marilyn Sue McClintock
14 years ago
Seasonal Spinach Salad With Grapes

Yield: 4 Servings
Fresh spinach, washed, cut int 3 to 4 bunches
Poppy-seed dressing (recipe fo 4 oz.
Red seedless grapes, halved 2 cups
Macadamia nuts, toasted, chopp 4 Tbsp.
For each salad, toss 2 cups spinach with 1 oz. dressing. Mound spinach in center of serving plate; sprinkle with 1/2 cup grapes and 1 Tbsp. nuts.
Poppy-seed Dressing
Yield: 3 1/2 cups
Granulated sugar 1 cup
White vinegar 3/4 cup
Onion, minced 2 Tbsp.
Salad oil 2 1/4 cup
Poppy seeds 2 Tbsp.
Combine sugar, vinegar and onions in blender. Slowly drizzle in oil to emulsify. Stir in poppy seeds. Chill.

Sue
Jasdip
14 years ago
Slow-Cooker Citrus Pork Roast
A delicious hint of orange in the gravy served over thick slices of pork makes them stand out from the crowd.

1 boneless pork loin roast (3 lb)
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground ginger
1/4 tsp pepper
1 tbsp vegetable oil
1 cup chicken broth
2 tbsp sugar
2 tbsp lemon juice
1 tsp soy sauce
1 1/2 tsp grated orange zest
3 tbsp cornstarch
1/2 cup orange juice

Cut roast in half. In a small bowl combine the garlic owder, thyme, ginger and pepper, rub over roast. In a large skillet over medium heat brown roast well on all sides in oil.

Place roast in 5-quart slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy cause and orange zest; pour over the roast. Cover and cook on low 4 hours or until 160 degrees with a meat thermometer.

Remove roast and keep warm. In a small saucepan combine the cornstarch and orange juice until smooth, stir in cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened.
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glenda_al
14 years ago
This is on my TRY list!

Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage (all natural chicken sausage with no antibotics if you can find it)
1 head of fresh, tender cabbage (organic if you can get it), chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hit of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.

I'll share my recipes, if you'll share yours - March 10, 2010

Comments (3)

Marilyn Sue McClintock

Jasdip

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glenda_al

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