Curried Shrimp

Raw shrimp, ready for cooking.


1 lb. shrimp, uncooked
1/2 medium onion
2 Tbsp. butter
1 Tbsp. all-purpose flour
1/4 tsp. salt
pinch of white pepper
1-1/2 tsp. curry powder
1/8 tsp. ginger
1 tsp. sugar
2 Tbsp. sherry
1 to 1-1/2 c. milk


  1. P.eel and de-vein the shrimp. (If you’re using frozen shrimp, they will probably have been prepared. Make sure they are thawed before you cook them.)
  2. Chop the onion.
  3. Melt butter in the fry pan over medium heat.
  4. Gently fry the onion and shrimp in butter until shrimp are cooked – they will turn pink. This will take no longer than 3 minutes.
  5. Sprinkle shrimp with flour, salt, pepper, curry powder, ginger, and sugar. Stir until flour has been absorbed.
  6. Add sherry and 1 c. milk and stir quickly and constantly  until mixture bubbles and thickens. If you prefer a thinner sauce, add a little more milk and return to heat, stirring until mixture just reaches a slow boil. Remove from heat.
  7. Serve with hot fluffy rice.


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Veggie Squares

Chopped Vegetables


2 pkg. crescent rolls
2 pkg. Philadelphia cream cheese
1 c. mayonnaise
1 pkg. Hidden Valley Ranch dressing
3/4 c. chopped broccoli
3/4 c. chopped cauliflower
3/4 c. chopped onion
3/4 c. chopped tomatoes
3/4 c. chopped green pepper
3/4 c. chopped black olives
shredded Cheddar cheese
bacon bits (optional)


Spread crescent rolls in jelly roll pan pinching together. Bake at 350 degrees for 7 to 8 minutes. Mix cream cheese, mayonnaise and dry dressing together. Spread on cooled crust. Add all chopped vegetables over cheese mixture. Sprinkle with shredded Cheddar cheese and bacon bits. Cut into squares and refrigerate.


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Healthy Halloween Recipes

Chef Jill Houk shares her favorite healthy Halloween recipes:

Spiced Popcorn Trail Mix

My son and I make this snack when the afternoons get chilly. He loves the sweetness of the dried fruit and the spice of the cinnamon, while I appreciate the nutrients he gets from the fruit and the fiber he gets from the whole grain popcorn. It’s worth the effort to pop the popcorn on the stove—the taste so much fresher tasting than microwave popcorn, plus you can control exactly what goes into your child’s snack.

Makes 4 servings

Tablespoons canola oil
1/3 cup popcorn kernels (NOT microwave popcorn)
2 Tablespoons white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup coconut flakes
½ cup dried apricots, cut into ¼-inch pieces

1.Pop the popcorn. Place the oil and 4 popcorn kernels into a large, heavy pot over medium heat.
2.When the kernels pop, remove the pot from the stove and add in the rest of the popcorn. Replace the lid and shake the popcorn in the pot for 20 seconds. You can make this fun for your kids by having them count loudly to 20 while you shake the pan.
3.Replace the pot over medium heat and continue to pop, shaking the pan occasionally, until the popping slows down to one pop every couple of seconds.
4.Dump the hot popcorn into a bowl or paper bag. Sprinkle with sugar and toss to coat.
5.Add remaining ingredients and toss to mix completely.

This is a very special way of making popcorn that I’ve found to be fail-proof. By popping a few kernels first, you know the oil is hot. You then put the remaining popcorn in and let the oil and popcorn come to the same temperature by tossing them together off the stove. You will be amazed how few unpopped popcorn kernels there are. Plus, the popcorn doesn’t burn.

Banana “Ice Cream” (Sugar-Free and Dairy-Free)

This is a great dish because it’s loaded with potassium and nutrients, not sugar. And, chances are, your kids cannot tell the difference between this treat and “real” ice cream. If your kids are clamoring for their Halloween candy, tell them you’ll make them a sundae. Break up a bite-sized candy bar over a scoop of this ice cream to add some health to their Halloween leftovers.

Makes 8 servings

4 overripe bananas
1/2 teaspoon vanilla extract (or more to taste)
1 tsp lemon juice

1. Freeze bananas in their peels for 6 to 8 hours, or overnight.

2. When bananas are completely frozen, run each under a stream of warm water for 30 seconds. When banana is slightly warmed, gently pull the peel away from the frozen inside. If any peel or fibers stick to the frozen banana, scrape away with a spoon.

3. Cut or break each banana into quarters and place in the bowl of your blender. Pulse 6-8 times to break the bananas into smaller pieces. Add the vanilla extra and lemon juice. Run the blender steadily to break down the bananas and create a creamy texture. You may need to stop the blender occasionally and scrape the mixture down from time to time. If desired, add more vanilla extract to taste.

4. Remove “ice cream” from blender and place in freezable container. Cover tightly and freeze.

Pumpkin Smoothies

Makes 2 servings

4 ice cubes
1/2 cup canned pumpkin
1/2 cup lowfat or skim milk
1 ripe banana
1/8 tsp cinnamon
1/8 tsp nutmeg

1. Pulse ice in blender until it’s the consistency of shave ice.
2. Add pumpkin, milk, and banana and puree until smooth.
3. Pour the smoothies into glasses and sprinkle with cinnamon and nutmeg.

Worms in Blood (Spaghetti in Marinara Sauce)

Makes 8 servings.

2 Tablespoons of olive oil
4 cloves of garlic, crushed
1 can of Italian tomatoes (28 oz)
3 leaves of freshly chopped basil
1 teaspoon salt
½ teaspoon black pepper
1 pound whole grain spaghetti

1. Heat the olive oil over a medium heat in a medium sized saucepan. Add the garlic and sauté until light brown.
2. Add tomatoes with their juice, crushing tomatoes with the back of a wooden spoon.
3. Add chopped basil, salt and pepper and bring the mixture to the boil.
4. Reduce heat to low and simmer for 30 minutes or until the sauce has thickened.
5. Cook pasta according to package directions, top with sauce and serve.

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Chef Ann Gentry of Real Food Daily

Ann Gentry on The Recipe Box Show

Chef, restaurateur, food educator and visionary, Ann Gentry has spent the past twenty-five years striving to raise the standard of vegetarian cooking in this country. Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian (vegan) menu using foods grown exclusively with organic farming methods. Bon Appétit magazine declared “Ann Gentry, the creator of Real Food Daily has taken two different California trends – vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse – and come up with a cuisine that is as interesting and delicious as it is healthful.” With two locations, in Santa Monica and West Hollywood, California, Real Food Daily has “developed a loyal following”, from the someday to the everyday vegetarian, celebrities, trendsetting young eaters with sophisticated palates to the mature diner seeking gourmet health supportive cuisine.

Ann has filmed 52 episodes of a half-hour cooking show called Naturally Delicious with Ann Gentry, which airs on the Veria channel on The Dish Network and Verizon FIOS.  Ann has also appeared on a multitude of television shows, including the Today Show, TV Guide show, and several shows on the Discovery Channel most recently, as a celebrity chef host on Planet Green/Supper Club.  She has also appeared on the Food Network in several of their shows, most notably on Bobby Flay’s Food Nation.

Ann’s first cookbook, The Real Food Daily Cookbook was published by Ten Speed Press, in October 2005.  Her second book, entitled Vegan Family Meals, Real Food for Everyone published by Andrews McMeel is available now through Amazon.
Ann shares what it is like to balance life as a highly successful restaurateur, wife and mother and the importance of teaching her children to make proper food choices.

Listen to internet radio with THE RECIPE BOX on Blog Talk Radio

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Cuisine Noir Publisher, V. Sheree Williams

Sheree Williams is the publisher of the first online food, wine and travel magazine for African-American foodies called Cuisine Noir.

Cuisine Noir is a lifestyle publication centeraed on creating the ultimate culinary experiences for foodies around the globe.

In 2010, Sheree launched the blog, The Culinary Scoop, which provides informative and fun commentary as well as news about culinary scenes all over the world. In July 2011, she will launch and produce the monthly radio segment Foodie Grooves with Cheryl “Suitelady” Dunlap. Foodie Grooves is the ultimate marriage between food and music and features interviews with artists, chefs and restaurants.

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