Saturday, April 5, 2014–The beautiful Hasson girls jamming at Fish Camp.

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
4 garlic cloves, minced
1 cup yellow onion chopped
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic, onion and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.

Ingredients:

1 Tbs. olive oil
1/2 white onion, finely chopped
2 tsp. chili powder or mince a fresh jalapeno
6 cups chicken stock (purchased)
2 cups shredded cooked chicken, homemade or purchased
Juice of 3 to 4 limes
Salt, to taste
1 1/2 cups corn tortilla chip pieces (optional)
1/2 cup shredded Monterey jack cheese
1 avocado, halved, pitted, peeled and cubed
1/4 cup chopped fresh cilantro

Directions:
Sauté the onion in a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder (jalapeno)and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.

Finish the soup
Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, cheese, avocado and cilantro and serve immediately. Serves 4 to 6.

Very tasty!

Adapted from Williams-Sonoma Food Made Fast Series (Oxmoor House, 2006).

Red papaya is a fruit that used to be relatively unknown outside of the tropics, but today you can find it in your supermarket.

The fruit is loaded with nutrients. One serving is high in fiber and potassium, iron, calcium, plus has the daily requirement of vitamin A and three days worth of vitamin C. Red papaya contains antioxidants which can protect from certain types of cancer, such as colon cancer, and is known to help with digestive problems.

When it turns yellow and soft, you know it is ripe. The seeds are edible too. This is my first.

Thank you, Kathy. Rick is thrilled.

99 Bottles of Beer is a song we all know and it dates back to the mid-20th century. The song is derived from the English “Ten Green Bottles”.

Lyrics include 99 bottles of beer on the wall, 99 bottles of beer. Take one down, pass it around, 98 bottles of beer on the wall.

The alternate line is if one of those bottles should happen to fall, 98 bottles of beer on the wall…or no more bottles of beer on the wall, no more bottles of beer. Go to the store and buy some more, 99 bottles of beer on the wall. If that one bottle should happen to fall, what a waste of alcohol!

Awakened El Anatsui, 2012 Recycled Aluminum and cooper wire, Boca Museum of Art

The contemporary artist El Anatsui transforms found materials into a medium that lies between sculpture and painting. His works stretch out in strange and novel ways, and some are shaped like pools of water spread across uneven ground.

Awakened (2012) is a jagged, vaguely quadrilateral shape that sprouts a row of hanging vines that drape on a wall. It is pieced together with recycled aluminum and wire to form a colorful textured piece reflecting the aesthetic tradition of his birth country Ghana.

Anatsui encourages flexibility. There is no top, bottom, left or right, and in a few cases, no front or back. In other words, museums can hang his works vertically or horizontally, however they desire. It is a bold move for an artist. The pieces hold their own, no matter how they are displayed.

Discover the whole grain goodness of Amaranth. This tiny grain is actually a seed and it has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica.

The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names “super grain of the Aztecs” and “golden grain of the gods.”

Amaranth is a gluten-free food and a source of complete protein. It contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a healthy addition to your diet.

You can pop it like popcorn, grind it into flour, toast it, sprout it or cook it like rice. All this, and it’s good for you too. I am sprouting it!

Thank you, Nan Ray.

The cookbook has awakened our tastebuds and Rick is having a blast exploring new recipes.

1 tablespoon unsalted butter
1 tablespoon olive oil
½ yellow onion finely chopped
2 lb. carrot, peeled and cut into 1-inch chunks
3 small parsnips, peeled and cut into 1-inch chunks
1 teaspoon brown sugar
6 cups chicken or vegetable broth
¼ cup peeled and finely chopped ginger root
Salt and fresh ground pepper
1 tablespoon freshly chopped flat leaf parsley

In a large frying pan over medium heat melt the butter with the oil
Add the onion carrots and parsnips and sauté until the onion is soft but not browned
About 6 minutes
Sprinkle in the brown sugar stir and cook 1 minute more
Pour in 1 cup of the stock and stir to dislodge any brown bits on the bottom
Transfer the contents to a large pot
Stir in the remaining 5 cups of stock, the ginger, ¼ teaspoon of salt and several grinds of pepper
Cover and cook for 1.5 hours or until the carrots are soft
Working in batches, ladle the soup into a blender and process until smooth
Transfer back to the pot and rewarm on low setting
Ladle into warm shallow bowls and sprinkle with parsley, serve at once

The New Slow Cooker by Brigit Binns

Sunday, February 2, 2014–Sunrise at Juno Pier

Saturday, January 18, 2014

Monday, January 20, 2014

Tuesday, January 21, 2014

Sprouts exhibit bio-availability which means our bodies easily absorb the vitamins and minerals contained in them. They are also loaded with enzymes that help you digest cooked foods. It is well recommended to add germinated seeds to your meal to aid in digestion.

During the germination process, there is a formidable increase (up to 1000 times) in the vitamins contained in a dry seed. They have an invigorating antioxidant and remineralizing power on the body. They are fun to grow and easy to germinate. All you need are seeds, water and a sieve so start sprouting.