Weekly Recipes #29 - Cory

Delicata Squash Bisque
Avocado Wasabi Salad
Fried Green Tomatoes
Broccolini Udon
Hurry Up Alfredo

The Girl Who Played with Fire - Stieg Larsson

The Girl Who Played with Fire by Stieg Larsson

My rating: 4 of 5 stars


Loved this audiobook. Better than The Girl with the Dragon Tattoo. Elizabeth Salander is accused of murder. Did she do it? You'll need to read the book.

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The Healthy Recipe Finder - Grilled Salmon with Red-Wine Butter

The Healthy Recipe Finder - Grilled Salmon with Red-Wine Butter

Adding this as the protein with the green bean tomato salad.

Weekly Recipes #28 - Darla

Wheat Berry and Tomato Salad

Cumin-Lemon Lamb Grill in Lettuce Rolls with Grilled Vegetables

Penne with Pistachio Pesto and White Beans

Green Beans and Tomato Salad with Roasted Tomato Dressing

Grilled Vegetables with Yogurt Tahini Sauce

Tokaido Road - Lucia St. Clair Robson

The Tokaido Road by Lucia St. Clair Robson

My rating: 4 of 5 stars


Finally finished this book. I renewed it the maximum number of times. Great read. The reason it took so long is that I had to pay attention the entire time. Lots of information about 17th century Japan. Highly recommend.

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Summer in the NW

Thai Red Curry Shrimp

This is the best red curry I have made. Any protein would work great. Next time I would cook at least 1/2 cup more rice.

Thai Red Curry Shrimp

Get restaurant-quality cuisine right in your own kitchen with this shrimp recipe that is packed with Thai flavors.

Yield: 4 servings

1 3/4 cups water
1 cup uncooked jasmine rice
2 teaspoons butter
1/4 teaspoon kosher salt
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

CALORIES 330 ; FAT 9.8g (sat 6.7g,mono 0.9g,poly 1.1g); CHOLESTEROL 220mg; CALCIUM 83mg; CARBOHYDRATE 28.8g; SODIUM 865mg; PROTEIN 32.4g; FIBER 1g; IRON 4.4mg

'Chinese Buffet' Green Beans Recipe - Allrecipes.com

'Chinese Buffet' Green Beans Recipe - Allrecipes.com

Delicious Green Bean Recipe

South of Broad - Pat Conroy (bookgroup)

South of Broad by Pat Conroy

My rating: 3 of 5 stars


Disappointing attempt by a great author. If you've read other Pat Conroy books and enjoyed them, don't diminish your respect for this author by reading South of Broad. The main character was unbelievable and the entire cast was very unlikely.

I listed to the audiobook for about 80%, then read the last 20%. I must admit that the book is better to read than for listening.

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