Brazilian Shrimp Soup

This is the soup I made for Mom's birthday lunch.
adapted from annie's eats

2 Tablespoons coconut or olive oil
1 small onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
2 teaspoons chicken bouillon granules
1 15 oz. can crushed tomatoes
4 cups water mixed with 3 Tablespoons cornstarch
1 can light coconut milk
1 1/2 lbs. medium shrimp, cleaned and cut horizontally
1/4 teaspoon black pepper
juice of 1/2 a lime
1/2 cup chopped cilantro, plus more for garnish
salt to taste
cooked Jasmine rice 2-3 cups

In a large Dutch oven or heavy pot, heat the coconut oil over medium heat.  Add the onion and celery and cook until slightly tender, about 5 minutes.  Add the garlic and red bell pepper and cook until the vegetables are tender, about 3-4 minutes more.  Add the red pepper flakes, oregano, chicken bouillon, water/cornstarch mixture, and crushed tomatoes and bring to a boil.  Reduce the heat and cover, simmering for 10 minutes stirring occasionally.  Add the coconut milk and shrimp and simmer until the shrimp is cooked through, 2-3 minutes.  Stir in the black pepper, lime juice and cilantro.  Salt to taste.  To serve, spoon about 1/3 cup of cooked rice in a bowl and ladle the soup over the rice.  Garnish with more cilantro if desired.  Serves 6-8.  

Jessica's note:  This is the way I should have made the recipe - with less red pepper flakes and water.  Next time I think I'll add some shoepeg corn and black beans at the end with the shrimp. 

Banana Chocolate Chip Oatmeal Cookies

slightly adapted from Make and Takes

4 tablespoons unsalted butter, at room temperature

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 large banana, mashed

1 1/4 cups all purpose flour (I use whole wheat pastry flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 cups old fashioned oats

1/2 to 1 cup semisweet chocolate chips

Preheat the oven to 350*.  Prepare a cookie sheet with cooking spray or line with parchment paper. 

Cream the butter with the sugars. Add the vanilla, egg, and banana.  Mix well.  Then add the flour, baking soda, salt, cinnamon, and nutmeg.  Stir in the oats and chocolate chips.  Drop by large tablespoonfuls onto cookie sheet and bake for 10-12 minutes.  

Jessica's note:  I usually double the recipe and freeze the dough balls on a cookie sheet. Once they are frozen, I put them in freezer bags so I can bake a few cookies at a time.  I like the cookies much better when they are freshly baked. Walnuts would be yummy to add in with the oats and chocolate chips.

Grandma Joyce's Scones

Makes enough for 30+ people

4 Tablespoons yeast
1 cup warm water
12 cups flour
1 cup powdered milk
2 Tablespoons salt
1/2 cup sugar
4 cups warm water
1 cup oil
4 eggs

If using non-instant yeast, combine first two ingredients and let sit for 5 minutes or until the yeast is bubbly.  Then combine with the rest of the ingredients.  If using instant or bread machine yeast, just combine all the ingredients without proofing the yeast.  Dough will be sticky.  Let rise once or twice before frying the scones.  You can keep the dough in the refrigerator for a few days, but make sure the container is large enough since the dough will continue to rise.  With floured hands, flatten out golf ball-sized pieces of dough and fry the scones in 400* oil for a minute or two on each side until golden brown.  Place on a paper towel to drain and serve warm.  You can also put them in a 200* oven on a wire rack to keep warm until serving.

Jessica's note -  I only made 1/4 of the recipe and it was more than plenty for my family.  Here's the measurements:
1 Tablespoon yeast (I used instant), 1 1/4 cup warm water, 3 cups flour (one cup was whole wheat), 1/4 cup powdered milk, 1 1/2 teaspoons salt, 2 Tablespoons sugar, 1/4 cup oil, 1 egg.

Here's my favorite honey butter recipe. I also add 1/4-1/2 teaspoon vanilla.

Saltine Cracker Toffee

I think I remember making this in a Jr High or High school cooking class. I loved it and wanted to make it again so I found this recipe on Allrecipes.com. It is really easy and yummy! I also like that it gives you the same taste and texture of a thicker piece of toffee without the expense of using tons of butter and sugar. Ingredients: 4 ounces saltine crackers 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup chopped pecans Directions: 1. Preheat oven to 400 degrees F (205 degrees C). 2. Line cookie sheet with saltine crackers in single layer. 3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. 4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Kalli's Note: I haven't made it with the pecans before since I usually don't buy them, and I liked it a lot.

Cherry Coke Jell-O Salad

• 1 can (20 oz.) crushed pineapple
• 1/2 cup water
• 2 packages (3 oz. each or use one large pkg.) Cherry Jell-O
• 1 can (21 oz.) cherry pie filling
• 3/4 cup of Coke

Directions

1. Drain pineapple, reserving juice;  set pineapple aside.  
2. In a saucepan or microwave, bring pineapple juice and water to a boil.  Add Jell-O; stir until dissolved.  Stir in pie filling and coke.
3. Pour into a 9x13 glass dish.  Refrigerate until slightly thickened.   
4. Fold in reserved pineapple.  Refrigerate until firm.

Yields:  10-12 servings

Lindsay's Notes:  This is my mother-in-law's favorite Jell-o salad recipe.  You can actually add an extra small package of Jell-O and water to extend the recipe if you're feeding more people.  Also, if you don't have Coke laying around the house, try looking at the price of 2 liter bottles before you buy one bottle/can.  Sometimes it's cheaper to buy more.

Chocolate Zucchini Cake (2 great recipes)

Chocolate Zucchini Cake - RECIPE #1

• 2 cups flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 teaspoon vanilla
• 3 cups grated zucchini
• 3/4 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F.  Grease and flour a 9x13 inch glass baking pan.
2. In a bowl, stir together all dry ingredients (except chocolate chips).  Add eggs, oil, and vanilla.  Mix well.  Fold in zucchini and chocolate chips until evenly distributed.  Pour into prepared pan.
3. Bake for 50-60 minutes in preheated oven until a knife inserted into the center comes out clean.  Cool cake slightly before serving.  Great warm or cold.

Lindsay's notes:  This recipe is based off of the Chocolate Zucchini Cake III on allrecipes.com and is probably my favorite of the two.  I also replace 1/2 to 1 cup vegetable oil with applesauce to make it a little healthier.

Chocolate Zucchini Cake - RECIPE #2

• 2 cups grated and packed-down zucchini
• 1 cup oil 
• 1/2 cup sour cream
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cup flour
• 1 3/4 cup sugar
• 4 Tbsp cocoa
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup chocolate chips

Directions

1. Mix together wet and dry ingredients separately.  Then mix together.  
2. Bake in a greased and floured 9x13 glass dish at 325 degrees for 45 minutes.

Lindsay's Notes:  This is Bryan's aunt's recipe, which is also delicious.  I replace half of the oil for applesauce in this recipe as well.

Sourdough Waffles

slightly adapted from King Arthur Flour

I half the recipe which makes enough for my two kids and me.  I'd say the full recipe will feed 4 adults.

Overnight sponge

• 2 cups flour (I use a combination of whole wheat pastry, kamut, and buckwheat flour)
• 2 tablespoons cornmeal (optional)
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter (I use melted coconut oil)
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla

The night  before, combine all the ingredients for the overnight sponge in a large glass bowl, cover with plastic wrap and set in a warm place.  When you are ready to make the waffles, (at least 12 hours later) combine the overnight sponge with the 2 eggs, oil, salt, baking soda and vanilla.  The batter will be very bubbly.  Don't over mix and deflate all the bubbles.  Bake in a waffle iron or use the batter to make pancakes.

Jessica's notes: You can make your own sourdough starter, instructions here (which is what I did). Or I can just give you some.  I've had mine for a few years and it works great.  If the waffles seem soggy, you can add a bit more flour.  Once the waffle is baked, I like to lift it out, give it a quarter turn and let it sit on the open waffle maker for a minute which helps keep the waffle crispy.