The Hungry Wife

Everyone needs a good shrimp and pasta recipe.  Shrimp and Artichoke Pasta is the perfect weeknight dinner, you can make it real quick when time is of the essence.  You can make this dish in less than 30 minutes.  The butter-wine sauce is simple yet very flavorful, and works so well with the shrimp.  It is like having scampi mixed in with your pasta.  I like to buy marinated artichokes, and even though they are drained before adding to the butter sauce, I think the marinated herbs and oil add a nice touch to the Shrimp and Artichoke Pasta.
Shrimp and Artichoke Pasta, continued…

Muhallabia is a refreshing dessert from the Red Sea port city of Massawa in Eritrea.  There, it is commonly served for dessert during Ramadan, the Islamic month of fasting.  Muhallabia Massawa is often considered the most regal and delicious of puddings in Middle Eastern cooking.
Muhallabia Massawa Pudding, continued…

Spicy Potato Salad is more than you could ever ask for.  It is extremely extremely low in fat and calories, no cholesterol, and super flavorful.  In the United States, we’re accustomed to potato salad dressed with mayonnaise or oil and vinegar.  But this potato salad is both very low-fat and vegan.
Spicy Potato Salad, continued…

Roasted vegetables served on a bed of pasta puts a new spin on classic comfort food.  Try them topped with a spinkling of Parmesan or feta cheese.

To ensure even cooking and a pleasing appearance, cut all of the vegetables into approximately 1-inch cubes or pieces.  Seed the zucchini if it has a very seedy center.  Roasted vegetables are best served soon after baking.  If you’re not serving them right away, leave them on the baking sheet; when hot roasted vegetables sit in a serving bowl for too long, they steam and lose some of their special roasted texture.
Roasted Vegetables for Pasta, continued…

This is a wonderful Grilled Corn Salad that appears in our house every summer when corn is super sweet and in season.  Grilled Corn Salad really showcases what summer corn is all about.  Sure, you could add some tomatoes, avocados, and other vegetables that are in season, but I like to keep this simple.  This dish will complement any summer outing and will last the test of time.  You can transform this Salad into many different things, a salsa on your burrito, or made more complex with some additional ingredients (I like avocado if you have one).
Grilled Corn Salad, continued…

Classic Potato Salad is just one of two potato salads The Hungry Wife will be featuring.  We’ll start with the Classic Potato Salad and then get a little more daring.  This recipe is simple and delicious, with traditional ingredients sure to be loved by all.
Classic Potato Salad, continued…

Old Dominion Ham Biscuits:  Ask any savvy host in the South what the most popular special occasion menu item is and you’ll likely get one answer – the Ham Biscuit. Take notice and you’ll find them everywhere. They’ll show up at tailgating and football parties, on the holiday cocktail circuit, with breakfast, on the brunch buffet, for New Year’s Eve and again on New Year’s Day.
Old Dominion Ham Biscuits, continued…

The Hungry Wife is kicking off Summer Salad Week with this traditional family favorite, Classic Macaroni Salad.  All this week, I will be bringing you our favorite summer salads.  Everyone has a classic side dish that no summer get-together is complete without.  These salad recipes I am providing, will be perfect for any summer time event.  Some of them, like this Classic Macaroni Salad, are simple and remind you of childhood Bar-B-Que’s and family reunions.
Classic Macaroni Salad, continued…

Here comes the heat, and that often means adjusting the type of cooking we do.  Cool Lemon Chicken Salad fits right into summertime cooking.  When it’s hot outside, I like to eat things that are light, cool, easy to prepare, and taste wonderful.  Cool Lemon Chicken Salad is one of The Hungry Wife’s favorite summer meals.  The lemon and basil makes this Chicken Salad super refreshing, and perfect to eat rolled up in a lettuce leaf.
Cool Lemon Chicken Salad, continued…

Rice Pudding is one of my ultimate comfort desserts.  I love sprinkling bowls of Rice Pudding with cinnamon and curling up to savory every sweet bit.  Horchata Rice Pudding tastes very similar to the traditional pudding I grew up with, but with a little something extra.  Horchata is actually a traditional Spanish and Latin American beverage made with ground almond, sesame seeds, barley, or rice.  Because this Rice Pudding recipe is made with almond milk and rice milk, we call it Horchata.
Horchata Rice Pudding, continued…

Yogurt Tahini Dressing, along with brown rice, tofu, and miso soup crossed over into mainstream cuisine about thirty years ago and never left.  To make a delicious lower-fat version, just use nonfat yogurt.
Yogurt Tahini Dressing, continued…

Molasses-Glazed Chicken Thighs are a true summer time delight.  The combination of sweet and savory is what really makes this dish.  Molasses gets a nice carmelized flavor and the soy sauce keeps it from getting out-of-control sweet.
Molasses-Glazed Chicken Thighs, continued…

Oven Roasted Potatoes are a great addition to any meal.  They are one of the more healthy variations of potatoes yet they taste crunchy and full of flavor.  One bite of these and you won’t want to stop eating them.

Oven Roasted Potatoes, continued…

Kabobs make outdoor entertaining festive and fun. They can be easily assembled ahead of time, grilled to perfection in minutes and there’s little clean up after the meal. They’re perfect for backyard picnics and parties.  Who doesn’t love a kabob?  You can put anything you want on a kabob, and these are no exception.  The traditional meat for kabobs is lamb, but you can also use: beef, goat, chicken, fish, seafood (shrimp, scallops), vegetable or tofu.
Steak and Vegetable Kabobs, continued…

French toast is called Pain Perdu, or “lost bread,” because it is made from stale bread.  What makes this Pain Perdu Breakfast different from regular French toast, is that it is a way to reclaim stale bread; hard bread is softened by dipping in a mixture of milk and eggs, then deep fried.  The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.
Pain Perdu Breakfast, continued…

Cool and crisp, refreshing and cleansing, Cucumber Salads are important in cuisines around the world.  At The Hungry Wife we love eating them with Indian, Eastern European, Middle Eastern, and North African main dishes.  Pour our easily prepared dressings on a few sliced cucumbers and you have a little side dish, salad, or garnish that can really make the meal.
Cucumbers with Arugula Caper Dressing, continued…

Sicilian Eggplant Pasta:  Eggplant Parmesan, is there nothing better?  And if you love to eat that dish, then you’re going to love this Sicilian Eggplant Pasta!  The Hungry Wife version of a rustic Southern Italian specialty pairs the crunchiness of fried eggplant with smooth fresh mozzarella that melts into the hot pasta.  The eggplant’s crisp egg coating prevents it from absorbing excess oil when frying.
Sicilian Eggplant Pasta, continued…

Recently, one of The Hungry Wife fans asked about recipe for Sausage Bread.  I instantly thought of this recipe that I have seen in one of my cookbooks.  Now, I have not personally tried this one out, but it sounds great and is on my list of things to make.

I have seen Sausage Bread made a couples ways before: As a loaf, where you roll out pizza dough and place the sausage mixture all down the middle, roll up the sides of the dough and seal it, then bake it; the other way I have seen Sausage Bread is to make it more like individual rolls, which is what I am about to show you.
Cajun Sausage Bread, continued…

This Creamy Squash Casserole recipe was made in an effort to use up all of my yellow squash supply.  Just like all the zucchini we have been getting from our CSA and our own garden, we have and overabundance of yellow squash.  In an effort to do something different with it, I have been searching through all my cookbooks.  The researching paid off with the Creamy Squash Casserole.

Even though it is called creamy, this dish is not heavy.  All the ingredients work perfectly together, Creamy Squash Casserole has an amazing aroma that will have your mouth watering.
Creamy Squash Casserole, continued…

Rhubarb, I can’t think of anything that brings me back to my childhood more.  It may sound a little strange, but I have extremely fond memories of our cabin in the Adirondacks and my Great Aunt Joe whenever I eat it.  It always seemed that when we visited my Aunt Joe, she had a fresh, homemade rhubarb pie ready for us, and I loved it.  This Sour Cream Rhubarb Dessert is an awesome way to use, eat, and enjoy this unique vegetable.

Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. It is often commonly mistaken to be a fruit but is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is also rich in vitamin C and dietary fiber.  It is a cool season, perennial plant that is very winter hardy and resistant to drought.

Be sure to serve Sour Cream Rhubarb Dessert warm and topped with whipped cream.
Sour Cream Rhubarb Dessert, continued…