Chewymom

Tonight we had a very…eclectic dinner. DS11 has really gotten into the Redwall books, and he did a little research and found some recipes supposedly from the books. I had already planned to make something else for dinner, so we had all of it! DS11 made all of the “Redwall” items, and I made the pasta dish.

Here is our menu, complete with recipes:

October Ale (from Redwall)
16 oz. Cola
8 oz. grape juice
1 tsp sugar
1 Tbsp lime juice

Mix grape juice with soda, slowly, so as not to maek too much fizz. Then add in the sugar. Heat for fifteen seconds, and then stir til sugar dissolves. Add in lime juice, then stir again. Chill stil ready to serve.

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Shrimp and Hotroot Soup (from Redwall)
Ten handfuls paprika
Three handfulls ground pepper
Three green onions (diced)
Two cups pure spring water
One clove elephant garlic (diced)
One handful chili powder
One cup freshwater shrimp

Mix water, pepper and paprike together and heat for 5-minutes at the lowest possible temperature. Slowly add green onions, shrimp and garlic. Slow boil it and let it cool for one minute. Add chili powder and enjoy! Vary the amount of pepper depending on how spicy a soup you want.

*note: Actually varying the amount of chili powder makes it more or less spicy. Also, we boiled the soup for a good five minutes or so, then set it on a warmer until our other dish was ready.

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Roasted Red Pepper and Artichoke Pasta

1 large red bell pepper
1 crate mushrooms, sliced
1 crate grape tomatoes, halved
1 jar artichoke hearts
2 Tbsp minced garlic
Olive oil

1-1/2 Tbsp basil
1-1/2 Tbsp oregano
3 Tbsp lemon juice
2 Tbsp brown sugar
salt to taste
dash balsamic vinegar

1/2 lb spaghetti–cooked according to package

Prepare veggies. Put olive oil into skillet. Add minced garlic and let sizzle a minute. Add mushrooms and tomatoes and stir. Cook for a few minutes, then add artichoke hearts, spices, lemon juice, and sugar. Add more oil if needed. Simmer 15 minutes while cooking pasta. Add pasta and a few spoons of pasta water to veggies and toss. Add a dash of balsamic vinegar.

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Scones with Meadowcream (from Redwall)

Scones:
1-3/4 cups flour
2-1/2 tsp baking powder
6 Tbsp sugar
1/2 tsp salt
18-20 Tbsp heavy cream

Preheat oven to 425. Mix dry ingredients together, then add heavy cream, four Tbsp at a time, stirring well after every four Tbsp. Make sure the cream and the dry ingedients are mixed well. Shape into 3-inch balls (don’t shape too much–just enough so that the scone stays together) and set on a cookie sheet about 3-inches apart from each other. Bake for 10-16 minutes. Makes around 12 scones. Enjoy!!

Meadowcream:

1/3 cup cream
1/3 cup butter
1/3 cup honey
1/4 cup sugar

Blend all ingredients together in a medium bowl with a fork or whisk. Amounts may need to be adjusted depending upon personal taste and desired thickness. Chill. Serve over EVERYTHING!

This entry was posted on Saturday, August 26th, 2006 at 9:34 pm and is filed under Food, Glorious Food!, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.