ZUCHINNI AND ONIONS RECIPES

Steps:

• Add 2 teaspoons of the canola oil on high heat in a large skillet.
• Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
• Add the remaining teaspoon of the canola oil to the skillet with the onions.
• Cook the onions for 5 minutes on medium heat, stirring occasionally.
• Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
• Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
• Add in the coconut milk and shrimp to the pan and stir well.
• Garnish with cilantro and chili peppers if desired.

Steps:

• In a mixing bowl beat egg and sugar until thick.
• In a separate bowl combine flour, baking powder, and salt.
• Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
• Stir in melted butter.
• Fold in blueberries.
• Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
• While still hot, brush the top with the remaining butter. Cool before cutting.
• *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.