Shannon's Cookbook

This was a flavorful, not to mention healthy, meal. 2 large garlic cloves, minced salt, divided 2 t Madras curry powder 1/4 cup ghee 1 medium white eggplant, diced 1 onion, very thinly sliced 2 cups cooked chickpeas 1/4 cup finely julienned fresh ginger freshly ground black pepper to taste One 6 oz bag baby spinach naan and plain yogurt Preheat the oven to 425°. In a large bowl, mash the garlic to a paste with salt. Mix the paste with the curry powder and ghee. Add the eggplant, onion, chickpeas and ginger; season to taste with salt and pepper and mix well. Spread the vegetables in an even layer on a baking sheet and roast for about 30 minutes, stirring once or twice, til the eggplant and onion are tender. Stir in the spinach and roast just til wilted, another couple minutes. I served the dish with naan and yogurt.

While not authentic by any means, this recipe was a nice flavor treat, different than the norm. Matt said it reminded him of almost a barbecue type dish. This came in my Ocktoberfest Allrecipes newsletter. butter 1 lb polska kielbasa, sliced into thick pieces 1 (15 oz) can tomato sauce 1 t chili powder 1 t Hungarian paprika 1 t curry powder to taste, plus extra to serve 1/2 t onion powder pinch sugar salt and black pepper to taste Heat a large frying pan over medium high heat. Add a little butter. When butter is melted add kielbasa and brown. Add tomato sauce and seasonings. Reduce heat and let simmer ti sauce is nice and thick. I served the kielbasa and sauce over buttered boiled potatoes.

You just can't go wrong with a Rachael Ray recipe! This was a wonderful dish! 1 lb ground beef 1 link fresh chorizo 1/2 onion, finely chopped 2 cloves garlic, minced 1 t ancho chili powder 1 bay leaf pinch cinnamon salt and pepper 1-2 fresh tomatoes, chopped 1 cup or beef chicken broth hot cooked pasta grated cheddar cheese In a large frying pan or skillet over medium heat, brown beef and chorizo. Stir in onion and cook another 5 minutes. Stir in garlic and cook another minute. Stir in spices and seasonings. Stir in broth and tomato. Cover and simmer 15 minutes or til sauce thickens. Remove bay leaf. I served the pasta topped with sauce and garnished with cheese.

I loved this! I added a scoop of habanero powder to my bowl and it warmed me right up. I posted the link to this recipe the other day, knowing full well it was going to make its way to my menu. The link can be found here: http://www.gather.com/viewArticle.action?articleId=281474977824959 1/2 onion, chopped 1/4 cup dried pinto beans 1/4 cup dried black beans 2 cups chicken broth 4 fresh ripe tomatoes 1 jalapeno, seeded and chopped your favorite chili seasonings to taste: chili powder, cumin, garlic powder, etc. salt to taste 1 lb skinless chicken thighs 1 cup frozen corn shredded Mexican blend cheese Place the onion, beans, tomatoes, broth, and jalapeno in a slow cooker. Stir in seasonings. Lay chicken on top of the mixture. Cook on high heat 1 hour; reduce to low and cook for another 5-6 hours or til beans are tender. Stir in corn during last hour or so. Remove chicken carefully from soup, and remove gristle and bone; shred. Stir shredded chicken back into sou...

Finding a delicious bread recipe, and taking it to the next level! 2 1/3 cups flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup shredded zucchini 1/2 cup milk 1/4 cup vegetable oil 2 tablespoons grated lemon rind 1 large egg Lemon Glaze 1 cup powdered sugar 2 tablespoons fresh lemon juice 1 t grated lemon peel Preheat oven to 350°F. Spray an 8 x 4” loaf pan with cooking spray. Combine flour and next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just til moistened. Pour batter into pan. Bake for 1 hour or til a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Remove to a large plate or platter and cool completely. While whisking, combine powdered sugar, juice and lemon peel; stir with a whisk. Drizzle over loaf. Le...

I had some harissa sauce left from the other night so I mixed it into some ground beef and into some mayo to come up with these awesome burgers. The recipe for the harissa can be found here: http://www.gather.com/viewArticle.action?articleId=281474977822080 1 lb ground beef 1 T harissa 1 t ground cumin 1 t garlic powder pinch dried thyme salt and pepper Harissa Mayo 1 cup mayo 1 t harissa sauce 1 t caraway seeds garnish: red onion and tomato slices In a large bowl, mix the beef with harissa, cumin, garlic powder, thyme and salt and pepper to taste. Form the meat into 3-4 patties. Preheat grill for medium high heat. Grill the burgers, turning once, about 5 minutes per side. Meanwhile, mix the mayo, harissa and caraway. I served the burgers with the mayo, and sliced onion and tomato alongside seasoned fried potatoes. The inspiration for tonight's meal came from my Food and Wine magazine.

These turned out quite yummy! peanut oil 1 lb boneless pork loin chops 1 cup fresh orange juice 1/4 cup soy sauce 1 1/2 T sugar 1 clove garlic, minced 1" fresh ginger, minced 1/4 cup water 1 T cornstarch Heat oil in a large frying pan or skillet over medium high heat. Cook pork chops til golden brown on both sides; remove from pan and keep warm. Add orange juice, soy sauce, sugar, garlic and ginger. Boil for a couple minutes, scraping brown bits on the bottom of the pan. Meanwhile, in a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook til sauce is thickened and chops are heated through. I served the chops and sauce with rice and steamed broccoli. The original recipe came in my allrecipes newsletter and can be found here: http://allrecipes.com/Recipe/Orange-Pork/Detail.aspx?ms=1&prop25=23990667&prop26=DailyDish&prop27=2009-09-22&prop28=DailyRecipe&prop29=FullRecipe&me=1