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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, November 18, 2013

Monday Night Meals: Week 11

New England VS Patriots Carolina Panthers 



                                                                    Patriots

                                                                                                      Corn Chowder

 
Ingredients:

3 c milk
2 golden potatoes
2 celery stalks
½ white onion
3 sprigs fresh thyme
2 T butter
2 T flour
2 green onions
1 package frozen corn (10 oz.)
Salt and pepper

Directions:

                Begin by slicing the celery and onions and cutting the potatoes into cubes. Add the butter to a large pot on medium heat, allowing to melt. When hot, add the celery and onions, allow to become tender, about five minutes. Add the flour to the mixture and cook for two to three minutes. Add the milk and potatoes to the mixture, bring to a boil. Reduce heat to medium-low, allowing to simmer about fifteen minutes. Seasonal with the thyme, salt and pepper.

                Meanwhile, finely chop the green onions. Add the corn and green onions to the mixtures, cook for five minutes and serve. Enjoy, Go Patriots!

Panthers 

Shrimp Kedgeree

Ingredients:

1/3 c edamame
½ lb shrimp
¾ c long grain rice
½ lemon
½ red onion
1 carrot
1 ½ c vegetable broth
2 t curry powder
2 t butter
1 T minced garlic
1 T cilantro (fresh)
salt
Drizzle of canola oil

Directions:

                Begin by dicing up the red onion and carrot. In a saucepan, drizzle with oil and add the butter, bring to medium heat. When hot, add the onion and carrot, cook until tender about eight to ten minutes. Add the garlic and rice, stir well, allowing the rice to toast. Cook for about two to three minutes. Add the broth and bring to a boil, reduce heat and cover, allow mixture to simmer for fifteen to twenty minutes, or until rice is tender.

                Meanwhile, bring a small pot of water to boil. Add the eggs and cook for six to eight minutes, until the eggs are entirely cooked. Place under cool water and peel, set aside.

                Remove the shells and tails from the shrimp; add the shrimp, edamame, and the juice of the lemon to the rice mixture. Stir well. Cover and allow to steam for five minutes, shrimp will be fully cooked and pink. Cut up the eggs into quarters, and finely cut the cilantro. Place the rice mixture on serving plate, add eggs and cilantro to top and enjoy! Go Panthers!


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