I haven’t done as well with trying new recipes last month, but I did manage a few:
Coconut Shrimp Curry with Red Pepper and Spinach, from Stuck on Sweet. A+ This was delicious. I just took some leftovers out of the freezer for work tomorrow.
Cambodian Chicken and Rice Stew with Shrimp from Food & Wine. A. This was delightful–and good for the end of Winter/early Spring crappy weather.
Okay, so there were only two experiments last month, but that doesn’t mean I wasn’t cooking. Here are some not-new recipes we love at the Waltonen house.
Creamy Tomato Soup from Taste of Home. A+ I always double the recipe, since the boy loves it so much (also, because my freezer must always be full). I add basil.
Fish PoBoys. A+ Recipe: You can use fresh white fish or frozen (I get frozen Swai from Safeway or Target; they can be cooked thawed or frozen). Spray the fillets with pam on both sides. Sprinkle with cajun or blackened seasoning on both sides. Cook according to directions. (In the last few minutes, I throw the french bread buns in so they can be toasted.) We then liberally apply Remoulade from Simply Recipes.
St. Urho’s Day Cookies A+
I adapted this recipe when I was a teenager. Finnish cookies use ginger quite a lot, but spices are traditionally used sparsely there; they were off the spice routes for a long time. My cookies are Finnish-America, meaning there’s way more spice. They became our de facto way of celebrating the Finnish-American holiday, St. Urho’s Day. Since they were also my Finnish-American Daddy’s favorite, I made them for him on all of the other important days too.
Ingredients: 3/4 c. butter, softened; 1 c. sugar; 1 egg; 3 T molasses; 2 tsp. baking soda; 2 tsp. cinnamon; 2 tsp. ginger; 1/4 tsp. cloves; 1/4 tsp. salt; 2 cups semi-sweet chocolate chips; additional sugar for rolling.
Preheat the oven to 375.
Cream butter and sugar. Add the egg and the molasses–mix. Add the baking soda, cinnamon, ginger, cloves, and salt to the bowl–mix. Add the flour in batches–mix. Stir in the chocolate chips.
Grab a T of cookie dough. Roll into a ball. Roll in the additional sugar. Place on a greased/pamed cookie sheet, 1 inch apart. Flatten the tops of the cookies slightly. Bake for 8-10 minutes.
(If you’re feeling lazy, you can do bar cookies. Spread into a greased/pamed 8 x 8 pan and cook for 20-25 minutes.)
Eat, while thinking of me.
