I know sometimes it’s hard for us to keep thinking of diffrent things to make so that our families don’t get tired of the same things over and over again. NOT FOUND: home cooking.jpgHere’s a couple of easy receipes to mix up flavors.
Ginger Shrimp
1 tablespoon vegatable oil
1-1/2 pounds of Jumbo Shrimp peeled and deveined
2 tablespoons grated fresh ginger
1 cup chopped green onions
1-1/2 cups of chicken broth
2 tablespoons cold water
1 tablespoon cornstarch
1 box of angel hair pasta
1/2 cup of halved, cherry tomatoes
Start boiling a pot of water with a little salt to taste, once boiling add the angel hair pasta while preparing the shrimp. Heat 1-1/2 teaspoons of oil in a large non-stick skillet and saute the shrimp until they turn light pink, about 4 minutes. Remove the shrimp and set aside. Heat the remaining oil over medium heat and add the ginger and onions. Saute until onions are tender. Add broth and bring to a boil. Mix together the water and cornstarch and stir the mixture into the skillet. The sauce will thicken in about 1 minute. Return the shrimp to the skillet and bring the sauce to a boil, and add cherry tomatoes and remove from heat. The pasta should be about done. Once tender, drain the pasta and add shrimp and sauce. Serve with a side salad and a cold glass of tea!
You can always substitute with any rice if you would like. It goes really well with jasmine rice, also.
Here is something that’s really good to make, even a day or two ahead of time, and the leftovers are even better!!!
Baked Spaghetti
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1-1/2 tsp sugar
2 smallbay leaves
1-1/2 pound of lean ground beef
1 ounce uncooked angel hair pasta
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
2 cups canned diced tomatoes
2 cups of tomato sauce
1 cup water
1-1/2 cup diced onions
1-1/2 cup diced green bell peppers
2 cloves garlic, diced
1-1/4 cup chopped fresh parsley
1-1/2 tsp of an italian seasoning
1/2 tsp of garlic powder
To make sauce in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered for 1 hour. Crumble the ground beef in a sauce pan and cook until there is no pink, then drain off the fat. Add the beef to stockpot and simmer for another 20 minutes. While the sauce simmers, cook the pasta as directed on package. Cover the bottom of a 13x9x2 inch pan with sauce. Add the layer of pasta, then half of the cheese, repeat layers, ending with sauce.
Bake at 350 degrees for 30 minutes. Top with the remaining cheese (I add a little more!) return to oven, and continue to cook until the cheese is melted and bubbly. Cut into squares and serve.
I know this one takes a little time, but it’s really worth it. If you like more flavor or really like the taste of italian sausage, sometimes, I do half ground beef and half italian sausage. You can still cook the meat all at the same time and it really gives it a great flavor. And, remember, its even better the next day!!!! Enjoy.