Curry Dip

This is a staple at all Garvey family gatherings.

Blend in a blender:
1 cup mayonnaise
1 hard boiled egg
1 teaspoon powdered ginger
1 teaspoon curry powder
1 clover garlic, minced
1 onion, diced
1/2 teaspoon salt
dash pepper
1 tablespoon lemon juice

Tis the season

I just found this blog about crockpot cooking: A Year of Crockpotting. The author made a new year's resolution to cook with her crockpot every day in 2008. Looks like some interesting stuff, especially now that we're headed into fall! I'll let you know when I try something.

Grilled Red Peppers with Feta

This is SUPER easy and a good side dish with a summer meal. Cut a red bell pepper into about 4 parts (the long way, up and down) so it makes a little cup or bowl. Brush then inside of it with balsamic or balsamic vinaigrette. Sprinkle feta into each little bowl and put them on the grill just to warm it a bit, try not to blacken or char the bottom. And that's it! You could probably use crumbly bleu cheese or try yellow or orange peppers too.

Smitten Kitchen

I'm on a roll with unnecessary surfing. Check out Smitten Kitchen. Amalah linked to it in her post today and I must make this ratatouille. I am drooling and it's only 10am.

101 Cookbooks

I stumbled across this blog today, 101 Cookbooks. It looks very much our speed. I'm adding it to the sidebar, but thought I'd let you all know with a new post! I haven't cooked anything interesting lately, but I did make a chicken pie and realized I need to get that recipe up here.



We're grilling steak tonight because it is just too damn hot to cook in the house.

Shrimp with Roasted Peppers and Feta

So I've never actually made this but Real Simple e-mailed it to me today and I couldn't not share it! I imagine that if you roasted your own peppers and used low fat feta you could probably reduce the fat/calories/etc. In any event YUM!!!!! I love Real Simple ....

1 12-ounce jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
Olive oil
Kosher salt and pepper
8 ounces Feta
4 1-quart resealable plastic freezer bags

Freeze It:
Drain the peppers and cut into 1-inch pieces. Slice the scallions and 2 cloves garlic. Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.

Cook It:
Heat oven to 400° F. Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top.
Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 415(48% from fat); FAT 22g (sat 10g); PROTEIN 44g; CHOLESTEROL 309mg; SODIUM 2293mg; FIBER 2g; CARBOHYDRATE 10g

Mary's Strawberry Brownie Cake- age 4

When we were little my mom used to let us cook with her. If we were really lucky, she'd even let us make the recipe! This is a one that I created when I was 4 years old. We should've known back then that I wasn't destined to be a chef....

Here it is, exactly how my mom copied it:

Mary Garvey's Recipe 6-1-89

Strawberry Brownie Cake

Make it a lot of times. Now it's ketchup & mustard & a lot of nuts. Now a little more ketchup and mustard and some salt and pepper and some eggs (3 eggs). Then you put some cake in it then some, a little more nuts. Now some strawberries. Then some dough, cookie dough. You cook it when you get it. It needs to be in the stove, not the microwave, 'cause it hurts my tongue. It needs to be cooked at 350 because the eggs make it turn yellow. You need to put a little more ketchup and mustard in it and a little more egg. Now that's it. (How do you serve it?) You put a little cinnamon on the top of it.

And there you have it. Think I should submit this to the Pillsbury Bakeoff?