Mahlzeit - Food without Borders

A noodle soup can be done very fast.   I like to take my noodle soups into the Asian direction. So here it comes 1/2 gallon water 6 tsp of Knorr Tomato Bouillon 2 kefir lime leaves 1/2 star  anise 1 black cardamon Mix all of this in a stock pot and bring it to a boil. Turn the heat down to simmer. Add the rice noodle vermincelli and let it simmer for 8 minutes. Add the cleaned shrimp and serve after 5 minutes. -Mahlzeit-

1 lbs of shrimp are quite a few. Enough to make at least 2 different meals out of it. Normally grits takes forever. This needed to go fast. This takes 1/2 cup of 5 minutes grits 2 cups of water 1 tsp Knorr Tomato Bullion  Mix all of this in a pot, bring to a boil and cook for 5 minutes. While this is working add a bit of bacon (I used some of the bacon I smoked earlier) and cook the shrimp. They don't need more then 2.5 minutes a side.   On a plate add a layer of grits, add some grated cheese of your choice and another layer of grits. Add the bacon and the shrimp. -Mahlzeit-           

I didn't have much for lunch. It had to go really fast. 5 min Grits and shrimps. I got some shrimps last night.   Grits (this is for 1 person) 1/4 cup of 5 minutes grits 1/2 cup of water 1/2 cup of half and half 1/2 tsp of Knorr Tomato bullion I cleaned my shrimps, they still had the shell on, but were already devained. In a small sauce pan add all the ingredient for the grits. Bring to a boil over a little more then low heat. Pay attention and stir frequently. When it starts to cook, keep a really close watch unless it should burn. 2 minutes before it is done, add the some cheese if you like. When the grits starts to boil, add some margarine to a frying pan and cook your shrimps 2.5 min or less each side. Cooking time depends on the size of the shrimps. Add seasoning of your choice. I like Old Bay for this. Plate the grits, arrange the shrimp in a circle and add the remaining cooking fat over the grits. 15 minutes and lunch is served. -Mahlzeit-  

In my new cookbook "Talk About Good" is a recipe on page 205 for a shrimp curry.  This is my inspiration 2 tsp of margarine 1 can of diced tomatoes 1 large onion chopped 1 can of fire roasted tomatoes 1 clove of garlic 1 cup water 1 tsp of chicken bullion powder 2 tbsp. curry powder 1 tsp ground cumin juice of 1 lemon 5 shrimps per person (can be precooked and frozen) 1/2 cup of half and half In a pot melt the margarine, add the onion and let them get translucent. Then add the tomatoes, garlic, water, chicken bullion powder, curry powder, cumin. Bring to a boil, turn the heat down and simmer. Stir occasionally. After 30 minutes add the lemon juice , the frozen shrimps and the half and half. Turn the heat up to medium and cook for 5 minutes. That defrosts the shrimps.  Serve over rice. -Mahlzeit-

 After being sick all Thursday and having pulled some muscles on top, it was time to get some comfort food on the table for a Sunday morning. I could finally move around again. Shrimp and Grits sounded fantastic. The inspiration came from a "creamiest grits" google search. Of course I never have everything at home that recipe's call for. So here is what I made out of it. Main: 1 cup of heavy creme ( that was all, that was left in my fridge) 2 cups of milk 3 cups of water 1/2 stick of butter 3 tsp of Knorr Tomato Bullion 1 cup of stone ground grits (the real thing from Palmetto Farms, not the 5 min thing) Side: Shrimp (depending on the size estimate what you need for your party, I had jumbo shrimps and counted 4 a person) Clean the shrimps, get the  pan ready to saute. Just don't turn on any heat. This is prep only. Add all of the main ingredients  to a pot, turn the heat to a little less then medium heat. Stir. While everything is fairly liquid, you have the chance to...