Coconut Curry Shrimp

Ingredients

• 2 Tablespoons Butter
• 1/2 pound Peeled And Deveined Raw Shrimp
• 1 whole Medium Onion, chopped
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk
• 2 Tablespoons Honey
• 1/4 teaspoon Kosher Salt
• 2 Tb Lime Juice
• 1/2 teaspoon Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 1/2 Sugar Peas (1 handfull)
• 1 diced Carrot
• 1 C shredded Cabbage
• 1 C chopped Mushrooms
• 1 Green or Color Pepper
• 2 cups Basmati Rice, Cooked According To Package Directions

Preparation

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. 

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Add other veggies, reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

based on : http://thepioneerwoman.com/cooking/coconut-curry-shrimp/

Pumpkin Crumb Cake Muffins

Ingredients:

• 1 and 3/4 cups Whole Wheat Pastry Flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 1/2 teaspoon salt
• 1/2 cup coconut oil melted
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups butternut squash or pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping

• 3/4 cup Whole Wheat Pastry Flour
• 1/2 cup packed light or dark brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 6 Tablespoons butter, melted

Maple Icing (optional)

• 1 and 1/2 cups confectioners' sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, sugar, and spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

based on:  https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/print/

Asparagus Soup

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 Tb minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, diced
1 teas thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths

4 ounces spinach
1/2 cup Whole Milk Greek Yogurt
1/2 teaspoon lemon pepper

based on http://www.foodnetwork.com/recipes/asparagus-soup-recipe-1913868

Directions

Heat the oil in heavy bottomed soup pot (or instapot). Add the onions, carrots, and celery and sauté until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. (or add all to instapot and pressure cook on low for 10 minutes) Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add yogurt and lemon pepper, bring to a boil, and then turn down to a simmer. Season with salt and pepper, if desired