pasta (something like shells work well, but I can’t be picky here)
1 small onion, diced
garlic, a few minced cloves
1 can tuna fish, drained
worcestershire sauce
ranch salad dressing
cilantro (optional)

Cook pasta and set aside.  Saute onion and garlic in a little bit of oil until onion is clear.  Add tuna and Worcestershire sauce – a splash or two, more if you like.  (This is where I also add cilantro if I happen to have any in my garden.)  Cook for a few minutes until tuna is heated through.  Serve immediately combining the tuna mixture, pasta, and enough ranch dressing to coat the pasta.

Not exactly the easiest thing to make here since it requires American ingredients, but I love it when I’m able to make it!

Easy “Pea-sy” Noodle Soup

6 cups beef broth (I used beef bouillon cubes)
2 tablespoons butter
1 clove garlic, chopped
1 medium onion, chopped
1/2 pound egg noodles
1/4 tsp. savory
1/2 tsp. season salt
1/4 tsp. red pepper flakes
16 oz. (1 can) peas
salt and pepper to taste

In a medium pot, bring 6 cups of beef broth to a boil.  In a separate large pot, saute the butter, garlic, and onion over medium heat about 5 minutes, or until onion is translucent.  Add beef broth and egg noodles.  Stir for 1 minute, then add spices.  Cover pot and stir occasionally for 8-10 minutes or until egg noodles are no longer hard.  Drain peas, then add to soup.  Stir and cover for 2 more minutes.  Add salt and pepper to taste.

love,

lauren and michael

rice, oregano, basil, crushed red pepper, garlic, salt, bit of oil

Cook rice.   (Don’t overcook like the Rwandans do.)  When rice is cooked, add a small bit of oil (I like to use old vegetable oil from french fries if available for extra flavor) and the spices (I just use dried spices since that’s all I have right now) and enjoy!

So maybe it won’t be a crowd favorite in the States, but I’m quite satisfied with it!

Butternut Squash Soup

(originally from Food Network)

4 cups chicken stock (I use bouillon cubes)
1 medium onion, chopped
2 tablespoons butter
1 (2 pounds) butternut squash, chopped into 1-inch cubes
Salt and freshly ground black pepper
Nutmeg

In a large pot, melt the butter.  Sauté the onion in the butter until it is translucent, about 8 minutes.  Add the chicken stock and butternut squash, bring to a simmer.  Cook until squash is tender, about 20 minutes.  Remove the squash with a slotted spoon and put in blender and puree.  Return to pot and flavor with salt, pepper, and nutmeg to taste.

to make a single drink, just combine 1/4 cup espresso, 2 tbsp. rum, 2 tbsp. sweetened condensed milk, and some ice.  shake it up well and pour it into an ice-filled glass, then top it with some cinnamon.

delicious.

• chicken breast, cut into chunks
• 3 tablespoons minced garlic
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 lime, juiced (I actually used lemon juice)
• 1 tablespoon paprika
• 1/4 cup chicken stock
• 2 tablespoons canola oil
• Steamed white rice, for serving

I combined all of the ingredients and marinated the chicken in the sauce.  Then I cooked the chicken (I think grilling would be nice if I had a grill).  It was very good!

Wilton Buttercream Icing with Susan’s Modifications

1 cup vegetable shortening (get the kind WITH trans-fat, it works better)
4-5 tablespoons water
1/2 tsp. butter flavor
1/4 tsp. vanilla flavor
1/4 tsp. almond flavor
1 lb. confectioner’s powdered sugar (approx. 4 cups)
1 tablespoon meringue powder
pinch of salt

Beat the shortening, water, and flavoring in a stand mixer (or hand mixer) until blended.  Add the sugar, meringue powder, and salt and mix until smooth and creamy.  Add gel food colorings if desired (not liquid colors, they will change the consistency of your icing).  Ice cake immediately or keep in an airtight container in a cool, dark place for up to two weeks.  Makes approximately 3 cups of icing, or enough to ice an entire 8-inch cake including the filling.

For more fun ideas with icing, check out www.wilton.com!