MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet
Light vegetable oil cooking
- spray
1/2 c Onions (1 sm); chopped
1/4 c Carrot (1 sm);
- scraped, chopped
1/4 c Celery; scraped, chopped
1/4 c Red bell pepper; chopped
1/4 c Wild rice
1/2 c Brown rice
2 1/4 c Chicken stock;
- fat skimmed off
1 tb Soy sauce; reduced-sodium

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk
1 ts Chile paste; no-oil variety
2 cl Garlic; peeled, minced
1 ts Dried coriander
1 ts Lime zest
16 md Shrimp (8 oz);
- peeled, deveined
1 lg Onion;
- trimmed, cut into
- 16 chunks
16 Cherry tomatoes
16 sm Mushrooms; trimmed
1 lg Red bell pepper;
- trimmed, cut into a dozen
- 2" cubes
1 lg Yellow bell pepper; trimmed;
- trimmed, cut into a dozen
- 2" cubes

Put the millet into a medium frying pan and cook for about 2 minutes
over medium heat, stirring constantly, until toasted.

Preheat a medium, heavy stainless steel saucepan for about 1 minute
over medium heat. Spray it 3 times with the vegetable oil. Add the
onion, carrot, celery, and chopped bell pepper; Saute for about 3
minutes, until the vegetables are limp. Add the toasted millet, wild
rice, and brown rice. Add the chicken stock and soy sauce, stir once,
and bring to a boil over high heat. Cover, reduce the heat to low,
and simmer for 45 minutes.

While the rice is cooking, combine the coconut milk, chile paste,
garlic, coriander, and lime zest in a mixing bowl. Whisk thoroughly.
Add the shrimp, onion, tomatoes, mushrooms, and peppers, and toss to
coat. Cover and marinate the shrimp in the refrigerator for
30 minutes.

Preheat a grill or broiler.

On each of 8 small skewers, thread 2 pieces of drained shrimp, 2
chunks of onion, 2 cherry tomatoes, 2 mshrooms, and 3 bell pepper
cubes. Alternate ingredients on the skewers, placing a bell pepper
cube at each end. Grill or broil the skewers for 4 minutes, turn, and
cook for another 4 to 6 minutes, until the shrimp are bright pink and
the vegetables are slightly charred.

Fluff the rice pilaf and divide it among 4 warm dinner plates. Place
the skewers on top.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the
worst days were Sunday afternoon to Wednesday morning. I survived on
crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet

Would kasha or rice work as well?

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

Title: Skewered Shrimp On Wild Rice Pilaf

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the worst days were Sunday afternoon to Wednesday morning. I survived on crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

That sounds rough...
Have you heard of the BRAT diet? I don't mean Bratwurst...

https://www.oregonclinic.com/resource/diets-brat/

1/4 c Millet

Would kasha or rice work as well?

The author wrote that she added millet to give the pilaf "crunch", so
i think kasha would be an excellent substitution.

2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

2 tb Coconut milkI vote butter! :-)

I'd find a work around here also since I don't like coconut.----------

Recipe via Meal-Master (tm) v8.02

--- Title: Fruit Curry
Catch you later, Categories: Vegetarian, Curry
Ruth Yield: 8 Servings
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
2 c Long grain brown rice
4 c Water
... It works! Now, if only I could remember what I did. 1 ts Sea

salt

2 Onions; chopped
--- PPoint 3.01 1 ts Sea Salt
* Origin: Sew! That's My Point (1:396/45.28) 4 tb Safflower oil
1 Zucchini; sliced in rounds

1 c Eggplant; cubed
3 Green apples;
- cored, sliced into rings
2 Peaches; peeled & sliced
1/2 c Raisins
1/2 c Apple juice
2 tb Curry powder; heaping
2 tb Red wine vinegar
2 tb Fresh lemon juice
1 ts Lemon peel
1/4 c Raw peanuts; chopped
2 Bananas; diagonally sliced

Combine rice, water, and 1 ts salt, and steam for 1 hour. Saute
onions with 1 ts salt in oil until onions are tender. Add zucchini
and eggplant and fry until tender. Lightly stir in fruits and apple
juice, then add next 4 ingredients. Simmer 10 minutes. Place
steamed rice into a buttered 3 qt baking dish. Smother with sauteed
mixture. Cover and bake at 350?F for 25 minutes. Remove and
garnish with peanuts and bananas. Serve immediately.

Variations:

For the meat-eating crowd, use 1/2 lb ground lamb or pork instead
of zucchini & eggplant. When fresh fruits are not available, use 1
to 1-1/2 cups dried apples and 3/4 cups dried peaches,
reconstituting them in warm water for 1 hour before using them.

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Title: Skewered Shrimp On Wild Rice Pilaf

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the worst days were Sunday afternoon to Wednesday morning. I survived on crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

That sounds rough...

It has finally!! mostly cleared my system so have resumed eating yogurt
and cheese & a few other things. Still not doing much of anything else
but did put some clothes in the washer this morning, made a cuppa tea
and took it easy otherwise.

Have you heard of the BRAT diet? I don't mean Bratwurst...

https://www.oregonclinic.com/resource/diets-brat/

We were talking about it; our older daughter used it with her kids when
they were young. We had rice on hand so we did cook/eat some of that, as
well as some rice from the chicken and cashews we got for supper
Satuday. An article in Tuesday's paper (that I finally read Friday or
Saturday) said that the BRAT diet isn't the end all and be all it was originally touted to be.

1/4 c Millet

Would kasha or rice work as well?

The author wrote that she added millet to give the pilaf "crunch", so
i think kasha would be an excellent substitution.

But not couscous as that cooks up sort.

2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

2 tb Coconut milkI vote butter! :-)

I'd find a work around here also since I don't like coconut.----------

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Generic, non-offensive, non-funny tagline... boring, eh?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

Ruth Haffly wrote to Ben Collver:

for me. The reaction to the antibiotic really threw me for a loop; the

That sounds rough...

It has finally!! mostly cleared my system so have resumed eating yogurt
and cheese & a few other things. Still not doing much of anything else
but did put some clothes in the washer this morning, made a cuppa tea
and took it easy otherwise.

and cheese & a few other things. Still not doing much of anything

elseHooray! Glad you're starting to get better. I caught a cold from a

but did put someThankfully, i recovered much more quickly from
and compared to the one i caught in April.

It has finally!! mostly cleared my system so have resumed eating

yogurtMMMMM----- Recipe via Meal-Master (tm) v8.06

and cheese & a few other things. Still not doing much of anything else
but did put some clothes in the washer this morning, made a cuppa tea

Title: Oregon Hazelnut Barley Casserole

and took it easy otherwise. Categories: Casseroles

Yield: 6 Servings

1 c Pearl barley

6 tb Butter

https://www.oregonclinic.com/resource/diets-brat/ 1/2 c Oregon

hazelnuts; chopped

1 md Onion; finely chopped
We were talking about it; our older daughter used it with her kids when

1/4 c Green onion or chives

they were young. We had rice on hand so we did cook/eat some of that, as

1/4 ts Salt

well as some rice from the chicken and cashews we got for supper 1/4 ts

Pepper

Satuday. An article in Tuesday's paper (that I finally read Friday or

28 oz Chicken broth (2 cans);

Saturday) said that the BRAT diet isn't the end all and be all it was

- undiluted

originally touted to be. Parsley; for garnish

Rinse barley and drain. In frying pan, heat 2 tb butter. Add

1/4 c Millet hazelnuts and stir until lightly roasted.

Remove from heat and set

nuts aside. Add remaining butter to pan, along with barley and

onion.
Cook until lightly browned. Stir in nuts, green onion, salt, and

pepper. Spoon into 1-1/2 qt casserole dish. Freeze or chill at this

The author wrote that she added millet to give the pilaf "crunch", so

point if desired. Heat broth to boiling and pour over barley mixture.

i think kasha would be an excellent substitution. Stir to mix. Bake

at 375?F for 70 minutes, or until liquid is

absorbed. Garnish with parsley and serve immediately.
But not couscous as that cooks up sort.
Recipe by Dundee Hazelnuts

2 tb Coconut milk Recipe FROM:

<https://web.archive.org/web/20010826140435/

http://www.teleport.com/~nuts/entrees.html>

I'd find a work around here also since I don't like coconut.

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,


BRAT diet

We were talking about it; our older daughter used it with her kids when

Pepper

Satuday. An article in Tuesday's paper (that I finally read Friday or Saturday) said that the BRAT diet isn't the end all and be all it was originally touted to be. Parsley; for garnish

I think it would probably work better for young children who don't eat
that much to begin with. We've been using an herbal remedy put out by a
company that sells a lot to Amish, Mennonite, etc folks (reccommended by
a friend) that works well, as does blackberry wine.

The author wrote that she added millet to give the pilaf "crunch", so

point if desired. Heat broth to boiling and pour over barley mixture.

i think kasha would be an excellent substitution. Stir to mix. Bake

at 375?F for 70 minutes, or until liquid is

absorbed. Garnish with parsley and serve immediately.

Kasha usually cooks up soft for me. I like to cook it with beef or
chicken broth to give it more flavor.

I'm finally over the worst of the infection/antibiotic backlash, not
quite 100% tho. Next time I see the doctor I will ask him not to give me
that antibiotic again; he'd given it to me once before with less of a
reaction but the second time was harder and I don't want to risk a 3rd
round.

Stephen had been doing all the cooking/clean up so for tonight's supper
he did Italian sausage with peppers, mushrooms and onions (all sauteed).
It tasted good. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

Ruth Haffly wrote to Ben Collver:

I'm finally over the worst of the infection/antibiotic backlash, not
quite 100% tho. Next time I see the doctor I will ask him not to give me that antibiotic again; he'd given it to me once before with less of a reaction but the second time was harder and I don't want to risk a 3rd round.

Stephen had been doing all the cooking/clean up so for tonight's supper
he did Italian sausage with peppers, mushrooms and onions (all sauteed).

Good news! Glad to read you're back on real food now.

That antibiotic sounds harsh.
Stephen had been doing all the cooking/clean up so for tonight's supper
he did Italian sausage with peppers, mushrooms and onions (all

sauteed).MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Sausages, Peppers & Onions
Stephen had been doing all the cooking/clean up so for tonight's supper

Categories: Pork, Vegetables, Herbs

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

Yield: 6 Servings

Stephen had been doing all the cooking/clean up so for tonight's supper

3 Bell peppers, any color(s);

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

- sliced 1/4"
1 lg Yellow onion; halved, sliced

- 1/4" thick
Stephen had been doing all the cooking/clean up so for tonight's supper

1 ts Garlic powder

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

1 ts Dried oregano
1/2 ts Crushed red pepper (optional)

round. 1 Parmesan rind (optional)
Salt & black pepper
Stephen had been doing all the cooking/clean up so for tonight's supper

1 tb Extra-virgin olive oil

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

2 lb Sweet or hot Italian
- sausage

Stephen had been doing all the cooking/clean up so for tonight's supper

14 oz Can crushed tomatoes

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

Torn basil leaves; to serve
- (optional)

round.
In a 5 to 8 qt slow cooker, add the peppers, onion, garlic powder, Stephen had been doing all the cooking/clean up so for tonight's supper

oregano, red pepper, and Parmesan rind (if using). Season with salt

he did Italian sausage with peppers, mushrooms and onions (all sauteed).

and pepper and toss to combine. Set aside.

Heat the oil in a large skillet over medium. Add the sausage and
cook, turning occasionally, until browned all over, 8 to
--- 10 minutes. Transfer to the slow cooker.
Catch you later,
Ruth With the heat off under the skillet, pour in the crushed tomatoes rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 and scrape up any browned

bits from the skillet. Scrape the

tomatoes into the slow cooker. Toss gently to combine. Cover and
cook on low until the vegetables are tender and the sausage is
... History repeats itself because nobody listens ... cooked through, 4

to 6 hours. Season to taste with salt and pepper.

Top with the basil, if desired.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28) Recipe by Ali Slagle

Recipe FROM: https://cooking.nytimes.com

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MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)