Shrimp Stir fry with Coconut Sauce

I have been on a serious Asian food kick lately and this is one of the new recipes I tried. The coconut sauce was delicious and creamy and the tender shrimp went great with the crunchy snow peas and peppers. The best part of this meal is it only takes about 30 minutes and the frozen shrimp you just run under water until thawed so it is a great meal right after work!

Ingredients

1 recipe Coconut-Curry sauce (below)

1 pound shrimp, peeled and deveined

2 tablespoons vegetable oil

1 bell pepper, cored, seeded, and sliced (any type will do)

8 ounces snow peas, strings removed

1 can water chesnuts

1 cup bean sprouts (optional)

½ onion, sliced

1 teaspoon grated fresh ginger

1 tablespoon of butter

½ carton of mushrooms

Coconut Sauce

1 can coconut milk

1 cup of soy sauce

1 tablespoon of garlic or 3 small garlic cloves, minced

1/4 cup brown sugar

3 tablespoons cornstarch

1/2 tablespoon crushed chili peppers

Salt to taste

Heat butter in nonstick skillet over medium heat. Add onions and sauté then add bell peppers and sauté a little more. Add shrimp, and everything else including coconut sauce.

Cook and cover for 5 minutes until mushrooms and snow peas soften, bring to a light boil until softened. If sauce is still to runny add cornstarch until thickened.

Dish up with rice, and enjoy

Crock Pot Beef Stew

I love to use my crock pot especially on a cold day..This is one of my favorite Fall and Winter dishes!

Ingredients

• 3 pounds cubed ( I like mine sliced thin) beef stew meat
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots diced
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 2 cups of beef stock
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced (half of them used for large skillet with meat, the other half for crock pot)
• 1/4 cup warm water
• 2 tablespoons all-purpose flour
• 1 tsp garlic salt of powder
• 3 tablespoons of worcestershire sauce
• 1 bag of peas
• 2 tablespoons of flour

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add stew meat, onions and some garlic salt, black pepper, and salt, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
2. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
3. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water, and put peas into the stew. Stir into stew, and cook for 30 minutes, or until thickened.