Hearty Fisherman's Stew or Bouillabaisse

Ingredients

1 Tbs olive oil

1 1/2 dry white wine (optional)

1 package of mild Italian sausages sliced.

2 large yellow onions chopped

3 bell peppers (yellow, red & green)

1/4 tsp crushed red pepper flakes

1 28 oz can of diced tomatoes (in tomato puree)

1 1/2 cans of chicken broth

1/2 large head of garlic

1 tsp salt

1 lb of fresh fish (cod, talipa...)

1 lb of medium shrimp

4 Tbs chopped parsley

The How

* Cook sliced sausage. Remove. Pour off fat.

* In 1Tbs oil simmer onions, peppers and garlic. 10min until tender.

* Add tomatoes and remaining ingredients, except the fish, shrimp and parsley.

*Heat to a boil. Reduce heat and simmer on low for 30mn.

* Add sausage, fish and shrimp. Simmer 5mn

* Serve. sprinkle with chopped parsley at the end or in the plate.

The shrimp I used was raw, frozen with the shell on. I boiled them in the chicken bouillon until they turned pink. Then I took the skin off and put the bouillon in the main pan with the other ingredients.

Great with rice and/or Parmesan-garlic toasted French bread (homemade preferably).

Banana Cake

Cream together

1/2 cup shortening

1 1/2 cup sugar

Add

2 eggs

Mix together

3/4 ripe bananas

1 tsp vanilla

1/2 cup of buttermilk

Mix dry ingrediants

2 cups flour

1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

Mix the banana with eggs mixture alternating with the flour. End with the dry mixture.

Bake in a 9x13 pan

@ 350 for 30-35 mn

Brush the cake when it comes out of the oven with 1tbs of butter and sprinkle with powdered sugar.

Pumpkin Bread

2 Loaves

3 1/2 Cups Pumpkin puree (29 oz. can - use it all)
1/2 Cup Vegetable oil
2 2/3 Cups White sugar
4 Eggs
3 Cups All-purpose flour
2 tsp Baking soda
1 tsp Salt
2 tsp Ground cinnamon
1/2 tsp Ground cloves

Preheat oven to 350 degrees. Grease and flour two 9x5 in loaf pans.

In a large bowl, mix together pumpkin, oil, sugar and eggs.

Combine flour, baking powder, baking soda, salt, cinnamon, and cloves; stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared loaf pans.

Lanenga's Spinach Salad

Ingrediants

1/2 head of Romain lettuce
1/2 bag Baby spinach
1/2 c red onion sliced
1 c sliced fresh mashrooms
1 bag sliced almonds
1 lb bacon, cooked and crumbled
1 c grated parmasan cheese, feta or blue

Dressing

1/3 c sugar.
1 tbs poppy seeds
1/3 c vinegar.
1tbs mustard
3/4 c canola oil.
1 c cottage cheese

Easy layered fruit desert

Shortbread cookies crumbled
Wipping cream
Peaches cut up
Strawberies sliced
Rasberries (and/or any other berries)

Layer in a glass:
shortbread, fruit, wipping cream.
Top with cream and a berrie.

Easy Cream cheese Chicken

Ingrediants

. 4 to 6 frozen chicken breasts
. 1 pk Good Season's Zesty Italian salad dressing mix
. 8 oz. pkg. cream cheese (can use low fat or fat free)
. 1 large or 2 small cans of cream of chicken soup
. Pepper to taste

Directions

Put chicken in crock pot and sprinkle seasoning.
Cook on high for 4 to 5 hours.
Using 2 forks shred chicken.
Add cream cheese and soup.
Stir and cook for another 1/2 to 1 hour.

Serve over rice, linguine and french baguettes

Easy Baked Salmon

IngredientsA nice piece of salmon
Lemon juice I always use fresh
1 onion sliced
Fresh Parsley chopped
Salt and Pepper to taste

Heat oven to 350
Put Fish in Baking pan
Squeeze the lemon juice on top
sprinkle parsley
layer the onion slices on top
Salt and pepper to taste

Cover and bake for amount of time recommended for the amount of pounds of the fish. (20mn)

Wonderful with a salad or/and rice and asparagus...

Stuffed Pasta shells

Ingredients
1 pkg of large Shells
1 jar of Prego Tomato sauce (meet flavor)

Stuffing
1 24oz container of Cottage cheese small curd

1 container of ricotta cheese
2 or 3 beaten Eggs
2 cups of grated Swiss cheese
1 cup of grated Mozzarella cheese
1/2 cup of Parmesan cheese
1/3 cup of chopped Parsley
2 cloves of Garlic pressed
Salt and Pepper to taste

Cook the pasta shells according to directions on the box.
Mix all stuffing ingredients in a bowl, except 1 cup of swiss cheee.
Stuff the shells after they have cooled. place them in 11x9 pan.
Pour the spaghetti sauce evenly on the shells. Cover with remaining 1 cup of swiss cheese.
Bake at 400 for 40mn.

Eat with french bread or garlic bread.
Great with a salad.

Taco soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can black beans with liquid
  
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1/3 cup chopped cilantro
  

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. For the picky kid, I blend the onions, the cubed tomatoes and the green chiles!
3. Cook on Low setting for 4 to 6 hours.

Sprinkle at the end the chopped cilantro.
Serve with sour cream, grated cheddar or Mexican cheese and some tortilla chips.

Chicken Tikka Masala

INGREDIENTS

Marinade

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 2 teaspoons cayenne pepper (optional)
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 2 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces or chicken drumsticks and thighs

Sauce

1 tablespoon butter
2 clove garlic, minced
1 jalapeno pepper, finely chopped (optional)
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Put chicken in pan and discard marinade. I covered until chicken was well cooked. (45mn) uncover and cook on both sides for another 15 mn.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

PREP TIME	30 Min
COOK TIME	50 Min
READY IN	2 Hrs 20 Min

Couscous with Chicken and Lamb Stew

A marocan Dish - One of our favorite meal! Ingredients: 2 pieces of lamb (the most inexpensive) 6 to 8 chicken thighs and/or drumsticks, skinless 1 cup water 1 can of crushed or diced tomatoes 1 can of green beans 1 can of chick peas (garbanzo) 1 zucchini, cut 3 carrots, cut fresh herbs : rosemary, bay leaf, or use dried herbs de provence/or Italian herb blend 2 celery sticks 1 onion 3 cloves of garlic 3 chicken cubes Salt Pepper 1 Tb Couscous spices or more to taste - if not available ( cumin, thym, all spices, coriander, paprika, even a dash of cinnamon.  For a heat kick a few dashes of hot sauce or red Cayenne pepper)

2 cups of dry couscous

Method:
1. Put a little olive oil in a big pan with a lid. Brown the lamb and chicken. Take out and saute the onion finely chopped. Add the crushed garlic and the finely chopped Celery 

2. Add the can of crushed tomatoes. Put in the spices, salt and pepper I add 3 cubes of chicken stock, fresh herbs tied together for easy removal,

3. Put the meet back in and simmer with the lid on for 35 t0 45 MN.

4. Add the raw veggies cut up. cook with lid for 10MN.5. Add at the end the cans of green beans and chick peas. Simmer another 5MN.

For the Couscous.
6. Heat a big nonstick skillet put a little butter. Add the coucsous stir and cover it with the water. put the lid on and turn the heat off. Let stand for 5MN fluff with a wooden or plastic fork.

Ready to serve. Feeds 6 people.

PS: the veggies are exchangeable. You can put in red or green peppers, turnips, eggplant or whatever your family likes.

Rabbit au vin

(Jungle Jim usually has inexpensive Rabbits)
Yield: 4 to 6 servings

Ingredients

1 big rabbit cut up or 2 smaller ones

Salt

Freshly ground black pepper

Flour for coating the rabbit pieces

3 tablespoons wiping cream

1/2 onion chopped and /or

1 chopped shallot

2 big cloves of chopped garlic

2 tbs. chopped fresh thyme

2 bay leaves

2 cups Wine (Sherry or non alcoholic "fre" bran wine)

2 cups of chicken stock or 2 chicken stock cubes with 2 cups of water

2 tbs. butter or olive oil or bacon fat

The how

Coat the rabbit in the flour.
In a large hot oven proof skillet with a lid put grease of choice
Brown the rabbit for 4 to 5 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the skillet and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme, rosemary and bay leaves.
Return rabbit to the pan. Add the wine and chicken stock or cubes with the 2 cups of water.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 40 to 45 minutes. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

Serve the Rabbit Au Vin over rice or pasta with crusty french bread. Excellent with green beans.