There are a few statements I have made a number of times: Keep your pantry stocked and give some variety in the kids’ lunch box. Both are important to be able to make good meals quickly and offer kids some variety. One item that I usually have in my pantry is a can of Carnation Evaporated milk (low fat). I have it in my pantry for two reasons: The first being that my mom requests it to make a baked dish when she is visiting and the second is that I use it in a special dish that I make for my hubby, called Shrimp Coconut Curry.
From their cookbook, I chose to make the mini-quiches as I thought it would be a great item to put in my daughter’s lunch box and as a grab on the go in the morning. I was able to use mostly organic ingredients and used a the red pepper from our garden. Since the store only had one can of low fat, I used the regular evaporated milk for this recipe.
Now onto one of my husband (and friends) favorite dishes:
1 teaspoon canola oil
1-2 red bell peppers, seeded and chopped
1/2-1 jalapeno pepper, seeded and minced. Vary amount depending on heat you enjoy
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1 12-ounce can low-fat evaporated skim milk
1 cup unsweetened light coconut milk
1 pounds (51-60) uncooked large shrimp, peeled and deveined
Fresh cilantro: Trust me, this makes the dish!
Salt & freshly ground pepper
1. Heat the oil in a large pan or wok over medium heat. Add the onion and bell pepper and cook, about 5 minutes, stirring occasionally.