Kedgeree

I found this in the July 2007 Parents Magazine. I love it. I use normal white rice and half the curry powder (but that is just the way I like it) Enjoy.

Ingredients
2 tablespoons butter
1 small onion, diced
1 teaspoon salt
2 cups water
1 cup uncooked Texmati rice
1 can (2.8 ounces) French fried onions
1 package (10 ounces) frozen peas, thawed
1 can (6 ounces) solid light tuna in oil, drained

Directions
1. In a saucepan, melt butter over medium heat. Add diced onion and curry powder; reduce heat to low, cover, and cook 6 minutes. Add salt and 2 cups water; increase heat to high, bring to a boil, and stir in rice. Bring to a boil again, cover, reduce heat to low, and cook 20 minutes.
2. Spread French friend onions on a plate and microwave for 30 seconds until crisp, then set aside. Place thawed peas in a strainer and run under hot water. Toss with cooked rice. Flake tuna into rice and toss again. Sprinkle crisped onion rings over rice mixture to serve. Makes 6 servings.

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Shanghai Pasta by Danette Schellhous

I copied and pasted this from my friend's blog....it looked SO good!

8 oz. dried fusilli
3 T. soy sauce
1 T. bottled plum sauce
1 t. toasted sesame oil
1 T. cooking oil
1 medium red pepper, cut into bite size pieces
1 c. fresh green beans, cut into 1-inch pieces
12 oz. frozen peeled and deveined large shrimp without tails, thawed
2 cloves garlic, minced
1 t. fresh ginger
1/4 t. ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 t. sesame seeds

Cook pasta and drain; keep warm. For sauce, stir together soy sauce, plum sauce, and sesame oil. Set aside. Pour cooking oil into a wok or large skillet. Cook and stir pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black peppery to center of wok. Cook and stir 2-3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve top with onions and sesame seeds. Serves 4.

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