Brian and I love Indian Food although we're both wimps when it comes to the hot stuff.   This recipe is quick to prepare and oh so flavorful.

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a quite easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice – basmati or your favorite rice

Ingredients

• 2 tablespoons peanut oil
• ½ sweet onion, minced
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 ½ teaspoons ground turmeric
• 1 teaspoon paprika
• ½ teaspoon red chili powder
• 1 (14.5 ounce) can chopped tomatoes
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt
• 1 pound cooked and peeled shrimp
• 2 tablespoons chopped fresh cilantro

Instructions 

• Step 1
  Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Step 2
  Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Note:
Use Indian-style chile powder or ground red chiles for this recipe, not the Mexican spice blend.
Nutrition Facts:
Per Serving: 416 calories; protein 23g; carbohydrates 10.9g; fat 32.1g; cholesterol 146mg; sodium 930.4mg.

Brian Bondy

This was a favorite recipe to make with the kids or grandkids.  A good snowy day recipe to enjoy with a cup of hot cocoa.   Brian would sometimes substitute Almond extract for the vanilla or press in half an walnut or pecan.  
 
Ingredients
3 sticks butter
3 cups flour
¾ cup sugar
1 tsp vanilla
2/3 cups blanched finely cut almonds
 
Mix together by hand.   Form balls, press down with thumb and put a dollop of jam in.   Back at 325° for 25 minutes.

Laure Nikolic (English translation by David Whiting follows)
 
4 pommes                                
Sucre                                      
Cannelle                                  
Jus de citron                          
Pâte toute prête                     
Confiture d’abricots
 
Mettre dans un récipient  les pommes coupées en tranches, saupoudrer de sucre, cannelle et verser un demi-jus de citron dessus. (laisser reposer 10 à 15mn)
​
Dans un mouleà tarte où on aura étalé de la pâte feuilletée (Peperidge Farm par exemple), disposer les tranches de pommes.

Faire cuire à four chaud pendant 30 mn environ.

Pour donner un aspect brillant à la tarte, faire chauffer un peu de confiture d’abricots et étaler sur la tarte.
 
English Translation from Uncle David
 
Ingredients
4 apples
Sugar
Cinnamon
Lemon Juice
Ready Made Pie Crust or Puff Pastry
Apricot Jam
 
 
Cut apples in sections and put in a container, Powder with sugar and pour half the lemon juice over them. Let rest for 10 to 15 minutes.

Lay out sections of apples in a tart mold where you have spread out the puff pastry (or pie crust)

Cook in a hot oven for about 30 minutes

To give a shining appearance to the tart, heat a little apricot jam and to spread out over tart

This week we feature a biscotti recipe.  Biscotti means twice baked and that's exactly what you'll do. Brian's twin sent us a package of Gluten Free Orange Almond Biscotti.  The recipe that follow is adapted from the Minimalist Baker.   

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!

Ingredients
1/2 cup coconut oil (melted)
3/4 cup organic cane sugar (sub coconut sugar with varied results)
1/2 cup pumpkin puree* (acts as binder)
1 tsp vanilla extract
1 3/4 cups unbleached all-purpose flour*
1/2 cup fine cornmeal (or sub more all-purpose flour)
1 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest
1/2 cup toasted almonds* (well chopped // somewhere between coarse and fine)
3/4 cup vegan dark chocolate (optional // chopped)

Instructions
Preheat oven to 350 degrees F (176 C).

Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.

Add pumpkin puree and vanilla and whisk until completely combined.

Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
​
Add almonds and stir once more to evenly disperse.

Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written, adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs. Try and make them as uniform in size and shape as possible so they bake evenly.
​
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.

Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.

Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.

Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.

Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.

Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!