Fall pleasures

Last weekend's road trip on the scenic Peak to Peak highway from Central City to Estes Park for an unplanned overnight stay which continued the following day traversing Trail Ridge Road through Rocky Mountain National Park inspired me to bring out some of my favorite cookbooks; all by the Junior League of Denver. The changing leaves of the aspen, speckled among the pines, signals my favorite time of year and reminded me of much of the photography, by John Fielder, that is included in these cookbooks.

I want to share a recipe for some real comfort food, Mexican Spoon Bread. I serve this with my chicken enchiladas and my family loves it! This is from Colorado Cache.

http://www.recipelink.com/msgid/0223255

Jules asked for a recipe that we made while we were in Steamboat. This is another favorite of ours. This recipe is from Colorado Collage.

MANDARIN SHRIMP PASTA

1 lb med shrimp, shelled and deveined

1 cup Italian salad dressing, divided

2 T chunky peanut butter

1 T soy sauce

1 T honey

1 1-inch piece fresh ginger root, peeled and grated

1/2 t crushed red pepper

1 T vegetable oil

1 T sesame oil

1 medium carrot, peeled and shredded

6 green onions, chopped, including tops

12 oz angel hair pasta, cooked al dente and drained

3 T chopped fresh cilantro

1 10 oz can mandarin oranges, drained

1/3 cup almonds, toasted

Marinate shrimp in 1/3 cup of the salad dressing in refrigerator, 1 hour. In small bowl, combine peanut butter, soy sauce, honey, ginger, crushed red pepper, and remaining 2/3 cup salad dressing. Whisk to blend.

In large skillet, combine vegetable oil and sesame oil over high heat. Heat until very hot but not smoking. Add carrot, cook 1 minute, stirring frequently. Add shrimp, discarding marinade, and green onions. cook, stirring constantly, until shrimp are opaque, about 3 minutes. Remove from heat.

In large bowl, combine cooked past, peanut butter mixture, shrimp mixture, and cilantro. Toss to blend, top with mandarin oranges, and sprinkle with toasted almonds. Serve hot or cold. For a variation, substitute 2 boneless, skinless chicken breasts, cut into 1-in pieces, for shrimp and add one 8 oz can slice water chestnuts, drained.

The dish without shrimp or chicken would be a great vegan dish too...or maybe with tofu! Enjoy!