Goat Cheese Pasta

I medium shallot, sliced thin
1/4 cup olive oil
3 pints cherry tomatoes (I've used much less without incident), sliced pole to pole
3 1/2 teaspoons table salt
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 1/2 tsp sugar
1 tablespoon red wine vinegar
3 cloves garlic, sliced thin
1 pound farfalle
1 bunch arugula
 4 ounces goat cheese (or more or less)

 Preheat oven to 350. toss shallot and 1 Tbsp. olive oil and set aside. in medium bowl gently toss tomatoes with remaining oil, 1/2 tsp salt, both peppers sugar, vinegar and garlic. Spread in even layer on large rimmed sheet. Scatter shallots on top. Roast until the shallots begin to brown and the tomatoes skins are a bit shriveled. 35-40 minutes. mix with the cooked pasta and arugula and put cheese on top. 

Hannah's note: I don't do the two bowls thing, I mix the shallot with the oil and then put all the other tomatoey stuff in a baking dish and mix it there and then put the shallots on top. I also don't just put cheese on top I mix it all together for more deliciousness. This serves 4 but I think you can have less tomatoes and more goat cheese and it's good. I am not generally too worried about amounts in this recipe.  I've made this for loads of friends and people always like it.  So good!

Chicken Stir Fry

2/3 cup long grain rice (uncooked)
2/3 cup broken thin spaghetti (uncooked)
1/3 cup olive oil
3 cups chicken broth
1 cup broccoli florets
1/4 tsp thyme
1 cup cooked chopped chicken
1/2 cup sliced green onions
1/4 cup chopped walnuts (optional)
1/4 cup diced red pepper
Place oil in pan with pasta and rice, sizzle for 5 minutes. Add rest of ingredients and cook 10 minutes.

Miss Pat's Zucchini Pie

This is easy and can be used as a main dish or a side. 

4 c. zucchini, thinly sliced pepper
1 c. chopped onion 1/4 tsp garlic powder
1/4 c. water 1/4 tsp basil
2 Tbsp, parsley flakes 1/4 tsp oregano
1/2 tsp salt 2 eggs
8 oz. shreddd mozzarella cheese
Saute zucchini and onion in 1/4 cup water for 10 minutes. Drain excess liquid. Combine the eggs, cheese, parsley and spices. Stir in zucchini mixture. Place in 10 inch pie plate and bake at 375 for 18-20 minutes.

Hannah's Note: Miss Pat brought this to Jessie and Ellen's college graduation present.

Heather's Chicken Key Lime Curry

This recipe is the one of the curry we made when Jessie, Dave and I came to Mississippi for Spring Break from our freshmen year.

2 large onions, sliced (4 cups), divided
1 (1-inch) piece peeled ginger, chopped
4 garlic cloves
2 1/2 cups water, divided
2 tablespoons vegetable oil
1 chicken (about 3 1/2 pounds), cut into serving pieces
2 tablespoons curry powder (preferably Madras)
2 tablespoons tomato paste
1 tablespoon sugar
1 Key lime, thinly sliced

2 tablespoons fresh Key lime juice Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender. Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don’t turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken. Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer. Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.

Brie, Shrimp and Basil Pasta

I made this all the time when I lived in York and everyone always loved it.    I always served it with baguette and each of us four girls had our own bottle of white wine and we watched SVU in the dead of frozen English nights.  

8 oz brie (rind removed, cubed)

2 fresh chopped tomatoes

1/3-cup kalamata olives

2 cloves of garlic, crushed

1 cup fresh basil, sliced up

8 oz pasta

1 lb pealed, cooked shrimp

Combine everything but the shrimp and pasta in a bowl and let stand 1 hour at room temperature.  Cook pasta according to directions on the box.  While the pasta is still warm combine it with the olive mixture and the shrimp.  

Hannah’s Chicken Curry

2 tsps oil

1 onion, diced

1 inch of ginger, grated

2 tbsp. curry powder

3 Serrano peppers, diced very small

1 can of coconut milk

2 chicken breasts, chopped into bite sized pieces

1 bunch of cilantro

1 lime, juiced

Heat up oil over medium heat.  Add diced onion, ginger and peppers.  Cook until the onions are translucent.  Add curry powder and chicken. Cook until the chicken is browned.  Add coconut milk and cook for 10-15 minutes (check chicken to make sure it’s done).  Add chopped cilantro and limejuice.  Serve over basmati rice with white wine.  People will be so impressed.  

Auntie Judi’s Chicken Stew

Here comes chicken stew one. Very easy one pot and healthy and tasty. Take pack of organic/free range chicken thighs/drumsticks and put in large pot with little olive oil and brown. Add sliced carrot, onions, parsnip, squash or whatever vegetables kicking around including potatoes with skins on, sliced. Stir about for a few mins. Add water to cover. A little salt and pepper and maybe garlic cloves (don’t bother to peel). Cook on top of stove slowly or in oven for about an hour occasionally checking that it isn't burning. Then 5-10 before end add greens ie. cabbage, kale or spinach et voila..tasty stew!

Auntie Judi's Salmon Packets

Salmon fillet with skin on preferably organic. Spread on Thai curries paste, then coconut cream and sprinkling of red chili. Wrap up in slightly buttered tin foil so it doesn’t stick (or non stick foil thereby avoiding too much fat) and pop in oven at 170 degrees for 15-20 mins. Eat with salad or new potatoes. This is so simple but would be great for entertaining too as it can all be wrapped in tin foil as individual parcels before hand. People love to unwrap on the plate and it keeps hot for ages. I have a chicken stew recipe too if you would like. 

Aunt Beth's Favourite Curry

--4 boneless chicken breasts, or several boneless thighs (up to 3 lbs. of meat) OR substitute a chopped vegetable such as zucchini or cauliflower OR a drained can of chickpeas OR any combination of these

--1 teaspoon chili powder

--1 teaspoon ground cumin seed

1/2-teaspoon ground coriander seed

1/2-teaspoon curry powder

1/4-teaspoon cayenne

--A pinch of cinnamon

1-teaspoon salt

1/2-cup plain yogurt

Juice and grated peel of half a fresh lime

Chopped onion, any amount you like

Chopped garlic, if you like

Mix all ingredients together.  You may marinate in refrigerator overnight or cook immediately.  To cook, preheat oven to 400 degrees F.  Place ingredients in casserole dish or pan and cover with lid or foil. Bake about 30 minutes (or longer, for large quantities of meat). Allow to rest in covered casserole for a few minutes before serving.  Serve over plain boiled rice, or couscous.  Add some chopped apples, raisins, pomegranate seeds, cilantro, or nuts, as you like.