coconut-shrimp tacos

ingredients (makes enough for 4-6 tacos):
shrimp enough for 4-6 tacos (we had about 12 shrimpies)
1 Tbs coconut
1-2 Tbs poppy seed dressing
corn tortillas
1-2 tomatoes, diced
lettuce, shredded

sauté shrimp with coconut and poppyseed dressing. warm tortillas in a pan and melt cheese on one side on each tortilla (if desired). add shrimp, salt, tomatoes and lettuce to tortilla to make a taco :)


our own chicken tortilla soup

ingredients (serves 4):
3 1/2 to 4 cups chicken broth (depending on the thickness you want)
1 tsp cilantro
shredded chicken which has been cooked in salsa
1 cup rice (cooked)

avacado (for topping)
cheese (for topping)
lime juice to taste
salt to taste

combine broth, cilantro, chicken and rice in a soup pot. simmer until desired temperature. ladle into bowls. add avocado, cheese, lime juice and salt to taste.

we also make quesadillas to eat on the side (and dip in the soup)!


red [pasta] sauce

which i have [somewhat] perfected. :)

ingredients (for 2-3 servings of pasta):
1 14oz can of diced tomatoes
handful of baby tomatoes or one regular tomato (diced)
dried oregano
handful of fresh basil, chopped
salt to taste

add can of tomatoes to saute pan at medium-high heat. add fresh tomatoes, sprinkle oregano in saute pan- in circular motion once around the pan. add basil and salt to taste.
you can also add things like mushrooms or mozzarella cheese for a little variety. we have this sauce with pasta often :)


very berry smoothie

2 large cup smoothies:
1 cup fresh or frozen mixed berries
1 cup orange juice
1 banana
1/2 cup vanilla or plain yogurt
4-6 cubes of ice (for thickness)

blend all together for about 10 seconds

ants on a log [or] bananas w/ peanut butter & raisins

(for 1):
1 banana cut in half longways and then again (so you have 4 pieces)
peanut butter- spread on each piece of banana
raisins- sprinkle on each piece of banana


julia child's roast chicken

julia child did things a little differently as far as listing ingredients and directions so read carefully!ingredients (for 4 people):
1 three lb. ready-to-cook roasting or frying chicken
1/4 tsp salt
2 Tb softened butter
suggested vegetables: broiled tomatoes, buttered green beans or peas and fried potatoes (we also did mushrooms, carrots, etc).

small sliced onion or carrot (to flavor the sauce)
2 Tb melted butter
1 Tb cooking oil

1/4 tsp salt
1/4 tsp salt

1/2 Tb minced shallot or green onion
1 cup brown chicken stock, canned chicken broth or beef bouillon
salt and pepper
1 to 2 TB softened butter

estimated roasting time for a 3-pound chicken: 1 hour and 10 to 20 minutes.
preheat oven to 425 degrees fahrenheit.
sprinkle inside of chicken with the 1/4 tsp salt and smear in half the 2 Tb butter. Truss (sew) the chicken. Dry it thoroughly, and rub the skin with the rest of the butter.
place the chicken breast up in the roasting pan. strew the vegetables around it, and set it on a rack in the middle of the preheated oven. allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, on the ride side for the last 5 minutes, and basting it with the butter and oil after each turn. baste rapidly, so oven does not cool off. reduce oven to 350 degrees fahrenheit. leave the chicken on its side, and baste every 8 to 10 minute, using the fatten the roasting pan when the butter and the oil are exhausted. regulate oven heat so chicken is making cooking noises, but fat is not burning.
halfway through estimated roasting time, 1/4 tsp salt the chicken and turn it on its other side. continue basting.
fifteen minutes before end of estimated roasting time, salt (1/4 tsp) again and turn the chicken breast up. continue basting.

indications that the chicken is almost done are: a sudden rain of sputters in the oven, a swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket.
to check further, prick the thickest part of the drumstick with a fork. its juices should run clear yellow, the chicken is definitely done. if not, roast another 5 minutes and test again.

when done, discard trussing strings and set the chicken on a hot platter. it should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues.

remove all but two tablespoons of fat from the pan. stir in the minced shallot or onion and cook slowly for 1 minute. add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting liquid reduce to about 1/2 cup. season with salt and pepper. off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed. pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.

courtesy of julia child, mastering the art of french cooking.