Vegetarian Dirty Rice

I developed this recipe for a friend who is vegetarian (dirty rice normally contains chicken livers and gizzards--ew) based on Paul Prudhomme's recipe (which calls for TWO TEASPOONS of cayenne pepper! I don't think so!) and one I found on allrecipes.com.

2 tbsp. olive oil
1 onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic
2 cups uncooked white rice
2 Knorr vegetable bouillon cubes dissolved in 4 cups water
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. thyme
salt to taste (didn't need much or any because of bouillon)
1 tomato, chopped (optional)

Saute onions and green pepper in oil until onions begin to brown. Add garlic and saute for a minute or so. Stir in rice until grains are coated with oil. Add bouillon-water, spices, tomato (if using), bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid.

Amazing Spicy Grilled Shrimp

(based on allrecipes.com) 1/3 cup olive oil 1/4 cup sesame oil 1/4 cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup 1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined wooden skewers, soaked in water Instead of the hot sauce and chili paste, I just used 2 tablespoons of Sriracha sauce. Mix all marinade ingredients and marinate shrimp for two hours, thread onto skewers and grill. I just grilled them for one minute on the George Foreman and they came out great.

Curried Pumpkin Soup

I developed this recipe from a few I found on mom-mom.com. I used coconut milk and I thought it was delicious that way. Since I made this soup for my friend who is vegetarian, I used Knorr vegetable bouillon cubes, which are fabulous, but chicken would work just as well. 2 tbsp. olive oil 1 onion, chopped 2 cloves garlic, chopped 2 stalks celery, chopped 5 cups water 3 Knorr vegetable bouillon cubes 2 tsp. curry powder 1 29-ounce can pumpkin Freshly ground Black pepper Salt to taste (I didn't use any—bouillon cubes were salty enough) 1 14-oz. can coconut milk, evaporated milk, or cream Dash of cayenne pepper (optional) Dash of hot sauce (optional) Saute onion, celery, and garlic in olive oil. Add water and bouillon cubes and simmer until vegetables are totally soft. Add remaining ingredients, puree in blender in batches (or use hand blender if you have one), return to pot.