Spicy Pineapple Shrimp Packet

1 LB medium shrimp (whatever your preference as far as cleaning, shells, veins, etc)
1 C chopped pineapple
1 C chopped bell pepper
1 tsp minced ginger
1 TBLSP minced garlic
2 TBLSP Sechwan Sauce or Siracha
1/2 C onion, chopped
2 TBLSP coconut oil
salt and pepper to taste

Make a foil square big enough to hold all the ingredients. Preheat oven to 400 degrees. Clean shrimp, shell shrimp if needed or as desired. Mix all  ingredients in bowl and pour over foil square. Seal and place on sheet pan. Cook in oven for 20-25 minutes or until shrimp are done (red/pink and curled). Serve over quinoa.

Madras Curry

*the following recipe is not nessecarily traditional Indian Faire, but I found it to be a great knock-off that still has the flavors of Indian Curry. It can be easily made with any curry powder, not just Madras.

2 TBLS Madras curry powder
1 TBLS Tumeric
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
salt and pepper to taste
(mix all of these ingredients in a small bowl and set aside)

4 C Mixed veggies, fresh or frozen, as much variety as you like.
1 can cocnut milk
1/2 C broth
1 TBLS oil
2 Cloves garlic, minced
1 TBLS fresh ground ginger

2-3 C rice prepared by direction (any kind will do)

Heat oil in pan (I use a deep fry pan that is shaped like a wok with high sides)
Add garlic and ginger. Heat and then add veggies. If using frozen, the order doesn't matter, just add. If fresh veggies are being used, add the carrots and any other veggie that takes awhile to cook. then as those vegetables are getting soft add others that take no time at all. Finally, add spice mix and coconut milk. If the mixture is thick, add broth and let cook, uncovered for 5 more minutes.

*many people cook their spice mix to the oil before cooking anything else. I have always done it the way decribed above and I feel it still comes out delish. Either way, do it however you are most comfortable.

Serve over rice and enjoy!

Bangers and Mash

Bangers:
1-2 packages of bratwursts (or any sausage of your choice).
2-4 cans of beer (we used Guiness)
1/2 onion sliced
1-2 cloves garlic
Mash:
1-3 pounds potatoes, scrubbed, peeled and diced. (i used blue/purple taters from my local whole food market, and they were too small to peel, so I washed and cut them in half).
Enough water to cover them in the pan
Butter
salt and pepper
Milk
Sour cream
(whatever else you use to make your mashers YUMMY)
Place brats in pan (I used a small stock pot since it has high sides). Add beer, onions, and garlic. Bring to a medium simmer and cook for atleast an hour.
While the brats are cooking, cook your poatoes in a spereate pan until a fork inserted into a dice causes the dice to slide off easily (25-30 minutes). Drain and place back in pan. Add butter, salt pepper, and other fixings to them and mash away.
Serve with a dollop of potatoes on the plate with 2-3 brats ontop/surrounding. Enjoy!