This Week’s Recipes: April 10, 2009

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Sunday dinner: fish stew

1/4 pound of white fish (I used tilapia)

1 medium potato, thinly chopped

1/2 cup corn

1 cup of water

2 tbsp. flour

1 tbsp. garlic

2 tbsp. oil

1/4 tsp. thyme

4 cranks of cracked black pepper

Sprinkling of rosemary

Dash of salt

*Garnish with parsley if you like parsley

Start off by setting the potato boiling in the water in a large saucepan. Boil while you fry the onions and garlic in a skillet with the oil, adding the flour once the onions are tender. Throw them in with the boiling potato and add the broth. Also throw in the corn, salt and pepper. Now, cook the fish by sprinkling it with thyme and rosemary and frying it up in the oiled skillet until it’s flaky. Break it apart, strain it and add it to the rest of the soup. Let it simmer for a little while longer, until the potatoes are soft.

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Monday dinner: creamy potato soup

2 small potatoes, peeled and chopped

1/2 cup milk

4 green onions

2 tbsp. butter

1/4 cup sour cream

Dash of salt

A few twists of black pepper

Cover the potatoes with just enough water so that they’re covered, then boil them until they’re soft. Smash them together with the butter, sour cream and salt. While the potatoes are boiling, warm the milk, salt and onions in a saucepan. Add that to the smashed potatoes and garnish with black pepper.

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Wednesday lunch: chipotle shrimp

2 tbsp. butter

1/8 cup dry red wine

3/4 tablespoons Worcestershire sauce

1 canned chipotle chili, minced

2 tbsp. adobo sauce (comes in the can with the chipotle chilies)

1 garlic clove, minced

1 tsp. salt

15-20 large shrimp, shelled

Melt the butter in a saucepan, then throw in the wine, Worcestershire sauce, chili, adobo sauce, garlic and salt. Lay the shrimp flat in a baking pan, then pour the sauce on top and make sure the shrimp are evenly coated. Bake at 400 degrees for 10 to 15 minutes or until the shrimp are cooked through.

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Thursday dessert: rice pudding

1/4 cup long-grain rice

2 cups of milk

1/6 cup of white sugar

1/2 tsp. cinnamon

1/8 tsp. anise seed

Dash of salt

Bring the milk, sugar and salt to boil in a medium saucepan. Reduce the heat, then add the rice and cook until it’s mushy. It will take a while, especially if you’re using brown rice. After the rice has absorbed most of the milk, add the cinnamon and anise seed then cook a little longer. Serve warm.

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