Shrimp Korma and Basmati Rice

Recipe modified by You Want Me to Cook? – June 17, 2011

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Recipe originally published by MyRecipes via e-mail on June 15, 2011.

For reasons I don’t quite understand, I don’t like spicy food.  When I came upon this recipe, I was excited since I had a bunch of basmati rice I needed to use, it was chock full of vegetables and it didn’t have tablespoons of curry powder in it.  This is important for the heat factor but also for a certain individual’s gas factor (not mine, mind you).

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Shrimp Korma and Basmati Rice

Yummy, right?  It looks very similar to the original picture, although my curry sauce is slightly more red and brighter.  That is because of the type of curry powder I used, which I’ll detail in the ingredients section.  It was thick, chunky and smelled fantastic!  That is everything I want out of a curry… and more.

Broiled Tilapia with Thai Coconut-Curry Sauce

Recipe modified by You Want Me to Cook? – March 16, 2011

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Broiled Tilapia with Thai Coconut-Curry Sauce recipe originally published by Cooking Light on Wednesday, February 11, 2009 via e-mail

Not too long ago, I bought a ridiculous amount of tilapia.  It was a great deal (on top of the usual inexpensive price of tilapia) and I couldn’t resist.  Of course, now I had a ridiculous amount of tilapia to cook.  I originally couldn’t decide if I wanted to make this dish or not.  On one hand, it has a bunch of my favorite things: red peppers, curry, coconut milk and basmati rice.  On another hand, the fish is broiled and I’ve only experienced disaster with broiling fish.  It always ends up too dry.  On yet another hand, it is a full meal at around 500 calories.

What to do… oh, what to do.

In the end, my desire to eat low-fat curry and use up some of my tilapia won out.

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Broiled Tilapia with Thai Coconut-Curry Sauce

My tilapia is swimming in the sauce and I SWEAR that it is the serving size given by Cooking Light.  I believe my nephew said, “WTH – Heck?”  (Yes, he added an additional “Heck” on to the “What the Heck”.  Cut him some slack – he’s only 10.)   

So floating fish aside, I wanted to eat it immediately.  It was bright, had a lot of texture and it smelled fantastic!

© Cooking Light

Pepper Jack Mac

Recipe modified by You Want Me to Cook? – February 22, 2011

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Recipe originally published in Simple & Delicious, December/January 2011.

Mac ‘n’ Cheese is one of my favorite dishes.  Of course on the health-scale it is probably one of the worst to eat, so I don’t make it very often.  Actually, now that I’m thinking about it, I have this ridiculously delicious recipe that uses like a pound of cheese, and a whole stick of butter and like a ½ pound of bacon.  To. Die. For.  Mmmmmm… num num num… <wiping drool off chin> So where was I?

Oh yeah, how I can’t really it that often since it is not exactly good for the waistline or my cholesterol.

This recipe appealed to me because it had some vegetables included in it and I saw a lot of opportunity to help reduce the calories, fat and cholesterol.  Oh yeah, it has bacon in it too.  I also liked it because it was a dish for two.  It’s just me and the husband here, so many times I’ll make a dish and we’ll have to eat it for a week.  I usually l get sick of it after the second helping.

My final result:

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Pepper Jack Mac

It looked delicious.  I will admit that I was slightly terrified about how it was going to turn out.  Wheat pasta, while healthy, absorbs sauces very well.  That isn’t a bad thing, but in mac ‘n’ cheese, the ooey-gooey non-absorbed sauce is part of its charm.  As I spooned it out on the plate, I knew I need not worry about the texture or cheese sauce absorbing too much.