Low-fat Thai Curry

Low-fat Thai Curry

2 Tbsp Green Curry Paste (can find at the grocery store in Asian foods aisle)

2 Tbsp Asian Fish Sauce (can find at the grocery store in Asian foods aisle)

1 can chicken broth

1 can light coconut milk

2 Tsp. crushed red pepper (or more for more spicy recipe)

1 Thinly sliced yellow onion

1 Green Bell Pepper

1 Red Bell Pepper

1 lb. meat of choice - frozen shimp, chicken, beef or pork

Parsley and Cilantro to taste

Slice peppers and onion into thin strips and sautee in olive oil in a pan.

While peppers are cooking, combine coconut milk and chicken broth, bring to simmer, add fish sauce, curry paste, and crushed peppers. When the onion, green peppers and red peppers have cooked (onions are clear-ish and browning), add them to the curry sauce. Bring to low boil.

Cut meat into small chunks or stips if needed. Add raw meat to boiling curry mixture and let cook until meat is cooked thru.

Add spices (cilantro, ginger, "Five Chinese Spices", parsley, salt, pepper, etc.) to taste.

Serve over steaming sticky white rice or jasmine rice.

Also tastes REALLY GOOD with pineapple chunks. You can get really creative with the veggies and stuff you mix in.

Fish with Limes

Fish with Limes

2 lb white fish
1 lime
salt & pepper


3 TBS olive oil
1 large onion
3 cloves garlic
*cook for 3 minutes

Add 2-3 pickled jalapeno chilies
6-8 TBS Cilantro
lemon & lime wedges

Bake 350 for 15-20 minutes.

Lemon Fish

Lemon Fish - EASY! by Rowena Michaels (Powell Center 2000)

1 lb. Fish fillets (snapper, sole)
¼ cup chicken broth
4-6 lemon slices
½ tsp. Molly McButter
1/8 tsp. Pepper
1 TBS dried parsley

Preheat oven to 450 degrees. Arrange fish in a 9X13” baking dish. Top with remaining ingredients. Bake fish, uncovered, for 10 minutes per inch of thickness, or until fish flakes easily with a fork.

Queensland Chicken & Shrimp

Queensland Chicken & Shrimp

1/4 tsp. poultry seasoning ////////// 1/2 cup milk
1/8 tsp Cayenne, or more to taste/////// 2 TBS butter
1/8 tsp. white pepper //////////// 1/2 pint cream
1/8 tsp. onion powder
1 TBS garlic powder

1 lb linguine
4 chicken breasts ////////// 1/2 cup cooking wine
8 oz shrimp //////////// 1 bunch green onions
1 TBS olive oil ////////// 1 lemon

Mortar spices well. Put milk, butter and cream into a pan with 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine. Saute’/grill chicken breasts with wine and remaining spices until done. Saute’ shrimp in pan. Combine shrimp with pasta, 1/2 sauce and green onions. Lay chicken breasts ontop. Cover with remaining sauce and sqeeze juice from whole lemon over dish.

Sister Hinckley’s Clam Chowder

Sister Hinckley’s Clam Chowder

Combine the following and heat in a heavy saucepan:

½ to 1 cup bacon, fried and crumbled
2 large potatoes, peeled, boiled, and diced
1 (10.75 oz) can cr. of celery soup
1 (6.5 oz) can clams, undrained
1 (14.75 oz) can corn (or use frozen), drained
1 heaping TBS butter

Shrimp & Pineapple Skewers with Garlic & Cilantro Drizzle

Shrimp & Pineapple Skewers with Garlic & Cilantro Drizzle
Lisa Nelson 08

(makes 4 servings)
8 (10-inch) bamboo skewers, soaked in water for 15 minutes, then drained
1 pound large shrimp, peeled and deveined, tails removed
1/2 pineapple, peeled, halved, cored and cut into 1-inch cubes (about
24pieces)
2 red bell peppers, seeded and ribs removed, cut into 1 inch squares
(about 24 pieces)
6 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
1 1/2 tablespoons minced fresh cilantro
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on
medium-high. Pinch one shrimp into a horseshoe shape and thread it onto
a skewer, piercing it once near the tail and again near the head.
Follow with a square of red pepper and a cube of pineapple. Repeat
twice; then do the same with the remaining 7 skewers.
Arrange skewers on a rimmed baking sheet and brush them with olive oil.
Set aside.
Combine the remaining ingredients to make sauce; set aside.

Oil the grill grate. Fold a 12-inch long piece of aluminum foil in half
lengthwise and lay it on the grill grate. Arrange skewers so the exposed
bamboo is protected from the flame by the foil and the food is directly
over the medium-hot fire. Grill on one side until light grill marks
appear on the shrimp and the pineapple begins to caramelize, about 3
minutes. Turn and grill until the shrimp are pink on the outside and
just opaque on the inside, about 3 minutes longer. Arrange 2 skewers on
each plate. Drizzle with garlic and cilantro sauce.
(Nutrition facts per serving; 361 calories, 19g protein, 14g
carbohydrate, 26g fat - 4g saturated, 2g fiber)

Salmon with Couscous and Spinach

Salmon with Couscous and Spinach by Rachel Betteridge

1 TBS plus 1 tsp olive oil /////// ¾ cup tri-color couscous
1 large garlic clove, crushed ////// ¾ tsp. salt
1 6oz bag baby spinach ////// ¼ tsp. ground pepper
4 fillets (6 oz. ea) salmon ////// 1 cup boiling water

Heat 1 TBS oil in medium pan over medium-high heat. Add garlic and cook until fragrant. Add spinach in batches, stirring until each batch wilts. Stir in boiling water, couscous, and ½ tsp salt. Remove pan from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

Meanwhile, sprinkle Salmon with remaining salt and the pepper. Heat remaining 1 tsp oil in large skillet. Add salmon, skin-side down. Cover and cook until just opaque in center, about 8 minutes.

Divide couscous among 4 serving plates and lay salmon fillet on top.

Parmesan Crusted Fish

Parmesan Crusted Fish

This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces.

Ingredients
• 1 egg
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon pepper
• 2 pounds fish fillets
• 3/4 to 1 cup Parmesan, grated
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 2 tablespoons chopped parsley
• 1 lemon, cut into wedges

Beat the egg lightly with the garlic and pepper.
Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking.

Heat the oils in a large skillet over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges.

Honey Walnut Prawns

Honey Walnut Prawns

I'll be honest, this dish takes a bit of preparation, but the results are well worth it. The walnuts can be prepared in advance.

• 1/2 cup walnut halves
• 1 cup sugar
• 1/4 cup corn starch
• 2 egg whites
• 2 T. mayonnaise
• 4 T. sweetened condensed milk
• Juice of 1/3 lemon
• 1 T. light colored honey
• Oil for deep frying
• 1 lb. raw peeled large shrimp or prawns
• Lettuce leaves for the serving dish
• Sesame seeds
• Several sprigs fresh cilantro or flowers for garnish (optional)
Begin by boiling the walnut halves in 2 cups of water. When the water becomes dark from the walnut peel, drain the nuts and boil again in fresh clean water. Repeat this process until the boiling water has little color or is clear (about 3 to 4 times). This process will remove the bitterness from the walnut halves. Once the walnut halves are boiling water that is fairly clear, add 1 cup of sugar and boil for 10 more minutes. Allow to cool and then drain the nuts and set aside on a paper or kitchen towel to dry.
Next, mix the corn starch and egg white in a bowl until smooth. Add a little of the condensed milk, or water, if necessary until a thick batter consistency is obtained. Add the peeled shrimp to this mixture, mix and set aside.
In a separate mixing bowl, combine the mayonnaise, sweetened condensed milk, lemon juice and honey. Whisk this mixture until smooth and creamy. Set this sauce aside for the final presentation.
Heat the oil for deep frying and once the oil is very hot, deep fry the walnuts for 5 to 7 minutes or until they are a deep brown color. Once cooked, remove from the hot oil and place on a towel to drain. Next, make sure that each prawn is well coated with the egg and cornstarch mixture and deep them for about 2 to 3 minutes each, draining them on a paper towel.
Finally, arrange the lettuce leaves on a serving platter. Place the walnuts over the lettuce, and then place the fried prawns over the walnuts. Spoon the sauce over the prawns evenly and sprinkle sesame seeds lightly over the top. Garnish with flowers or cilantro and serve hot with noodles, rice, egg flower soup, or whatever other side dishes you might like.
• Yields: 4 servings
• Preparation Time: 45 minutes

Hallelujah Halibut

Hallelujah Halibut

2 lbs halibut steaks, 1” thick
½ cup mayonnaise
½ cup sour cream
2 tsp flour
2 tsp fresh lemon juice
1 TBS minced onion
1/8 tsp white pepper
½ cup shredded cheddar cheese

Rinse halibut and pat really dry on paper towel. Arrange steaks, side by side in greased 9x13 dish. Combine mayo, sour cream, and flour in small bowl. Stir in lemon juice, onion and pepper. Spoon mixture over fish. Bake, uncovered, at 425 degrees for 20-25 minutes. Sprinkle cheese over fish and continue to bake until cheese is melted, about 2 minutes. Serve at once. (serves 5-6)

Open face Crab Artichoke Sandwich

Open face Crab Artichoke Sandwich Merlene Betteridge

8-10 slices diagonally cut french bread
2 small cans drained crabmeat
14 oz.can artichoke hearts, drained & chopped
1 cup mayonaise
1 cup shredded parmesan cheese
8 oz. cream cheese, softened
1 cube butter, softened
6 green onions, chopped
2 roma tomatoes, chopped
8-10 slices Tillamook cheese

Butter and broil both sides of bread for number of people you will be feeding. Mix cream cheese, mayo, parmesan cheese and green onions. Gently stir in crabmeat and artichoke hearts. Put into oven at 350 degrees for 10 to 15 minutes. Divide mixture evenly amongst 8 to 10 slices of bread, top with crab mixture and 1 slice of cheese and broil until melted. Sprinkle with tomatoes for color and serve hot.