She's normally the cook of the house ... and actually has a cooking website where she posts her favorite recipes.

But you want to give her the night off.

I mean do the entire meal from beginning to end ... including the dishes!

Ok, so maybe this post is a little too specific.

But last night my husband made me dinner, because today is my birthday and he wanted to "kick off" the birthday festivities.  And it was SO good, that I just had to share it with you!

He's a chicken or salmon person, but since I absolutely love shrimp, he made Szechwan Shrimp.  And the recipe was fabulous.  It was spicy, fresh-tasting, flavorful, and so delicious, I just couldn't get enough.

If you're looking for a new shrimp dish, or a healthy change from your regular takeout place, you need to check this recipe out.

Easy enough for a weekday night, but totally impressive looking at the same time.  Don't let the ketchup ingredient fool you!

So the next time you're looking to make a birthday dinner for your in-house chef, go ahead and grab some flowers on your way home for the table.  You have the perfect recipe to give your them the night off.

Until our next meal,

Rebecca

P.S. I know I promised you more recipes to use up your raspberry preserves, but I just couldn't let this recipe slip by.  Don't worry though, I have two coming your way tomorrow.

Szechwan Shrimp

Ingredients:

Szechwan Shrimp

• 1/2 Cup Water
• 1/4 Cup Ketchup (Yes, Ketchup!)
• 2 Tbs Soy Sauce
• 1 Tbs and 1 Tsp Cornstarch
• 2 Tsp Honey
• 1 Tsp Crushed Red Peppers
• 1/2 Tsp Fresh Ginger, Minced
• 1 Tbs Vegetable Oil
• 1/4 Cup Sliced Onions
• 6 Cloves Garlic, Minced
• 1/2  Red Pepper, Sliced
• 3/4 Pound Uncooked Shrimp, Peeled and Deveined
• 1-2 Cups Broccoli, Pea Pods Or Other Veggies

Directions:

1. In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Stir fry onions and veggies until tender, about 4-5 minutes.
4. Add garlic and stir fry 30 seconds longer.
5. Stir in shrimp, and toss to coat.
6. Stir in sauce, and then cook and stir until sauce is bubbly and thickened.
7. Stir in the veggies and cook until just tender,

When one of your friends drops the bomb ...

His date is vegan, and not vegetarian as he had originally thought.

So that vegetarian lasagna you were planning to make, just isn't going to cut it. A lasagna without meat ... ok that's fine.  But no meat AND no cheese?  That's crazy talk.

Of course you want to make something that his date can eat.  But you want everyone else to enjoy the dinner too.  

Well this vegetable curry recipe is sure to please all of your guests.

You can easily double the sauce and throw in some chicken, pair it with a fresh piece of fish, or serve it with a big bowl of steamed rice for a simple, yet elegant, vegan dinner.

So the next time one of your guests lets you know last minute that his date is vegan, don't despair.  You have the perfect recipe for a dinner party that will allow vegans and carnivores to happily eat together.

Until our next meal,

Rebecca

Vegetable Curry

Vegetable Curry

• 1 Medium Onion
• 1 Clove Garlic, Chopped
• 1 Medium Carrot
• 1 Small Bell Pepper
• 1 Medium Zucchini
• 1 Tbs Olive Oil
• 2 Tsp Curry Powder
• 1 Tsp Grated Ginger
• 1/2 Cup Water
• 1 Cup Apple Juice
• 1 Tbs Soy Sauce
• 1 Tbs Cornstarch
• 2 Cups Cauliflowerets
• 1/2 Cup Raisins

Directions:

1. Cut the carrot, bell pepper and zucchini into 1/2-inch, bite-size slices. 
2. Peel the onion, and cut into thin slices.  
3. Heat the oil in a Dutch oven over medium-high heat for 1 to 2 minutes. 
4. Cook the onion, garlic, curry powder and ginger in oil, stirring frequently, until onion is tender when pierced with a fork.
5. Stir in the water, 3/4 cup of the apple juice, soy sauce and carrot.  
6. Heat to boiling over high heat.  
7. Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover and cook 10 minutes.
8. Mix the cornstarch and remaining 1/4 cup apple juice until cornstarch is dissolved. 
9. Stir the bell pepper, zucchini, cauliflowerets and raisins into the carrot mixture.  
10. Stir in the cornstarch mixture. Cover and cook 3 to 5 minutes longer, stirring occasionally, until zucchini is tender when pierced with a fork.

Serving Idea: Let your guests add their own special touch, by passing ramekins filled with traditional  curry toppers like chopped almonds and toasted shredded coconut.

You have a hankering for that kickass Thai coconut curry dish from the restaurant up the road.  The one where despite the extensive menu and frequency of visits, you rarely can get past your three "go to" entrees - coconut curry being one of them - because they're just that good.

You could stop on your way home.  But you just went there on Sunday. 

Not to mention twice last week.  

And who could blame you?  Thai food has the perfect combination of healthy ingredients and lots of flavor.  Plus it's just SO good.

I'm a huge fan of Thai food.  And while I haven't quite mastered all of my favorite dishes, coconut curry I nailed on the first shot.  (I've yet to make the perfect Pad Thai, so if you know the secret or have the perfect recipe, I'd love to hear from you!)

Now this recipe may seem like it has a lot of ingredients, but if you love Thai food, I highly recommend you buy enough of the nonperishable ingredients to have on hand.  Once you make this dish you'll crave it again and again, and I'll share other recipes that use the same ingredients in coming posts.

So the next time you're craving Thai curry and you don't want to suffer the embarrassment of four visits to your local restaurant in one week, don't worry.  You have the perfect recipe.

Until our next meal,

Rebecca

Seafood Thai Coconut Curry

Delicious Thai Curry from Home

Ingredients:

• 2 Tbs Oil
• 1 Onion, Thinly Sliced
• 1 Red Pepper, Thinly Sliced
• 1 Zucchini, Thinly Sliced
• 2 Cloves Garlic, Minced
• 1 Tbs Fresh Ginger, Minced
• 2 Tsp Red Curry Paste
• 1 Bottle (8oz) Clam Juice (Trust me!)
• 1 Cup Unsweetened Coconut Milk
• 2 Tbs Light Brown Sugar
• 2 Tbs Fish Sauce
• 1/2 Pound Shrimp
• 1/2 Pound Scallops
• 4 Cups Fresh Spinach Leaves

Directions:

1. Heat oil in large skillet or wok over medium-high heat.
2. Stir fry onions, red pepper and zucchini for 5 minutes.
3. Stir in garlic, ginger, and curry paste.
4. Stir in claim juice, coconut milk, brown sugar and fish sauce.
5. Bring to a boil, reduce heat to low, and simmer for 2 minutes.
6. Add scallops, shrimp and spinach.  Cook 3 minutes.
7. Serve with brown rice.

Cooking Tip: Make sure you prep and pre-measure all of the ingredients before starting.  This recipe goes super fast so you'll want to be able to quickly add the ingredients in the pan.

Serves 3-4 * Prep Time: 20 minutes * Cook Time: 20 minutes

Adapted from a recipe originally published in Fitness Magazine.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!