Weekly Challenge #11 – Free For All!!

Copyright christine592 That’s right!  This week is a free for all at Help Peter Cook.Com!  What that means for you is limits!  Wait, no, what I mean is, you’re free, buuuuutttt within certain bounds.  This all stems from the fact that I really need to do some grocery shopping and don’t have a likely four ingredients to present this week. :)

This week’s Free For All (and yes, I now have the Ted Nugent song stuck in my head too) is pretty easy.  You can now pick SIX items of your choice, plus the normal items found under Spices & Herbs to form a unique recipe that this amateur chef and Dad can handle.  It should be something a 7 year old would also like to eat (light on the onions and she loves noodle dishes) and the ingredients should be fairly easy to acquire in a smaller grocery store on an island, meaning I don’t have access to a lot of specialty groceries (like Korean and Mexican markets).

The deadline for entries is this Thursday the 30th, at noon Pacific Time.  Think semi-exotic, think Spring time flavors, think something other than Mac N Cheese. 

Drooling with anticipation of your suggestions….

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  • Dawn says:

    Sauteed Herb Shrimp over Fettuccine with Snow Peas & Toasted Almonds along with Fresh Strawberries

    The 6 main ingredients for dinner are:
    Shrimp (on sale at Payless this week)
    Snow peas
    Fettuccine pasta
    Parmesan Cheese (optional)

    Peter, her are the additional items needed –some on your lists and some I’m suggesting be added to a kitchen cooking “STAPLES” list – ingredients you probably have on hand on a regular basis in your kitchen or that you may want to consider adding.

    For this dinner recipe:

    Olive Oil
    Lemon juice or lemonade :)
    Another spice – Tarragon (it’s great in spring/summer dishes)

    And more staples to consider for your kitchen –


    1 LB large shrimp, peeled & deveined
    1/3 c. olive oil
    2-3 garlic cloves, blanched in boiling water 2 minutes, drained & finely minced
    3/4 c dry white wine
    1 1/2 tbsp lemon juice
    2 tbsp chopped parsley
    1 tbsp snipped fresh chives (or 1-2 tsp dried)
    1 tbsp chopped fresh tarragon or (1-2 tsp dried)

    Pat shrimp dry. Heat oil in heavy large skillet over medium-high heat.
    Add shrimp and sauté until just opaque, about 3 minutes. Remove and drain on paper towels.
    Remove all but about 1 tablespoon oil from skillet. Place over medium low heat, add garlic and stir 30 seconds. Pour in wine, increase heat and reduce mixture by 1/3. Add lemon juice and return to boil. Remove from heat. Stir in parsley, chives and tarragon and additional tablespoon or two of olive oil. Taste and season with salt and additional herbs & lemon juice if desired. Arrange shrimp over cooked pasta. Spoon herb sauce over top and serve.


    Cook pasta according to package. Add olive oil and salt to lightly coat. Set aside to use as base for shrimp and “shrimp sauce”.

    SNOW PEAS with toasted almonds

    2-3 cups fresh snow peas
    ¼ cup sliced almonds
    Olive oil
    1 tsp lemon juice

    Heat 1-2 TBSP olive oil in skillet over medium heat. Add about ¼ cup sliced almonds and cook until golden brown and fragrant stirring frequently – about 1-2 minutes. Add snow peas and minced garlic and sauté until snow peas are crisp but tender – another 1 ½ – 2 minutes. Remove from heat and add lemon juice. Season to taste with salt/pepper as desired and serve alongside shrimp pasta.

    Slice fresh STRAWBERRIES.

    Add cooked/coated shrimp over fettuccine and pour with extra sauce, sprinkle with parmesan cheese (optional) and serve with the snow peas and toasted almonds. Add strawberries to plate for extra color – or wait and eat afterwards as a light dessert.

  • Akbar says:

    Titter, the only thing your missing is a haaiiwan shirt and shorts!I must say tho, you xmas pud ice cream sounds very good, maybe with hot toffee sauce tho.