Tomato Shrimp and Basil Pasta

This is a delicious and simple pasta that serisouly only takes about 15 minutes to put together. If you have diced tomatoes, garlic, shrimp or chicken and pasta, you are good to go! I didn't have any fresh basil on hand so instead I used cilantro. It was delicious! I served this with fresh homemade wheat rolls and roasted asparagus. I found the recipe in one of my favorite Martha Stewart cookbooks!

Shrimp Tomato and Basil Pasta

1 1/2 pounds shrimp, peled and deveined

Salt and pepper

6 tsp. olive oil

2 garlic cloves, mined

1 14.5 oz. can diced tomatoes in juice

1 pint cherry tomatoes, halved

1/2 pound linguine

1 1/2 cups lightly packed fresh basil leaves, torn (I used cilantro)

Season shrimp with salt and pepper. In large skillet, heat 4 tsp. oil over high. Add shrimp, cook until opaque, throughout turning occasionally, about 3 minutes. Transfer to a bowl and set aside.

Make the sauce: To the same skillet, add remaining oil and garlic. Cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes with their juices along with 1 cup chicken broth (or water). Bring to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes, basil and shrimp. Cook pasta. Serve sauce over pasta and top with more basil and parmesan cheese!

Coconut Chicken Curry

This picture does not do this dish justice. Trust me, this curry is SO GOOD! I saw this recipe on another food blog, My Kitchen Cafe. Because I love Indian food, I knew I had to try it. When I looked at the ingredients, I was a bit nervous about how it would taste. When I was making it, I was even more nervous. The end result? Pure enjoyment!!! Both my husband and I loved this dish! The only change I made to the recipe was cutting back the sugar. It originally called for three tablespoons. That sounded like way too much. I only put in two teaspoons and it was perfect! The sauce was rich, creamy and flavorful. I think next time I might try adding carrots and peas, or maybe some chickpeas. I served this over steamed brown rice and some toasted pita chips with hummus. It made for an excellent winter meal! This will be added to my list of favorites!

Coconut Chicken Curry

2 pounds boneless, skinless chicken breast cut into 1/2 inch chunks or strips

salt and pepper

1 1/2 Tbsp. vegetable or canola oil

2 Tbsp. curry powder

1 1/2 tsp. paprika

1 onion thinly sliced

2 cloves garlic, grated or crushed

4 red potatoes, cut into chunks

1 14 oz. can coconut milk (I used lite)

1 14.5 oz. can stewed tomatoes

1 8 oz. can tomato sauce

3 Tbsp. sugar (I used 2 tsp.)

Cooked Rice

Season cicken with salt and peppr. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes or until fragrant (don't burn it!). Turn the heat up to medium and stir in the onions and garlic and cook for ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry and oil and cook for 7-10 mintes, or until chicken is no longer pink and is cooked through. Add potatoes, then coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce will thicken upon standing. Serve over hot rice.