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Menu Plan for Winter I: Week 7, Day 1

Shrimp Creole over Brown Rice
Carrots with Mustard Glaze

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       Make this as hot as you like - with red pepper flakes, Tabasco or other hot sauce.

Shrimp Creole over Brown Rice

Total time: 35 minutes    longer if you have to clean shrimp 
     Chock full of vegetables and shrimp, you can make this as hot as you like. Mon mari likes lots of red Tabasco on his; I prefer the milder green. Serve over Brown Rice for a heart-healthy dinner.

Shrimp Creole over Brown Rice Ingredients:

 Instructions:

Carrots with Mustard Glaze

Total time: 25 minutes
     I got the idea for this in a Williams Sonoma cookbook.  Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!

Carrots with Mustard Glaze Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, small saucepan, lid
,small skillet, lid
Clean shrimp if necessary
Chop celery, pepper, onion, garlic
Sauté chili powder, paprika
Add celery, onion, pepper to skillet
Start to cook rice
Peel, slice carrots
Start to cook carrots

Add garlic to onions/peppers
Roughly chop tomatoes
Add tomatoes, juices, tomato paste, sauces to peppers
Bring to a boil, reduce heat, simmer
    10 minute break
Taste, adjust Creole
Add shrimp, cook
Drain carrots, Heat stock, sugar, thyme, mustard
Add carrots, finish
Put rice on platter, spoon Shrimp Creole on top
Serve and enjoy!