WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

"October is the month for painted leaves ...

As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight."

~  Henry David Thoreau

'Autumn Tints'

Autumn Leaves (Overhill Elm abstract)

Hubbard Lake October Sunset

SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light

SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

2  medium peeled sweet potatoes (about 10 oz. each)

2  Tbsp. reduced sodium soy sauce

2  Tbsp almond butter or peanut butter

1  1/2  Tbsp fresh lime juice, divided

1  Tbsp. minced fresh garlic, divided

2  tsp. minced peeled fresh ginger, divided

1  tsp. honey

1  tsp. Sriracha chili sauce

1  tsp toasted sesame oil

2  Tbsp. olive oil, divided

1  pound medium peeled and deveined shrimp

1/2  lb. shaved Brussels sprouts

1/2  cup thinly sliced green onions

2  Tbsp. coarsely chopped dry-roasted almonds

• Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
• Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.
• Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1  1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.

Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce

THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

Riesling Loves Asian Food

"The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine."

By Ray Isle (Food & Wine 10/2003)

To read the article visit:

http://www.foodandwine.com/articles/riesling-loves-asian-food

~ Harvest Time (Chateau Chantal)

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THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

• Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
• Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
• Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
• Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.

Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)

http://www.chateauchantal.com/

or Award-winning Best of Class 2005

Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).

http://www.shadylanecellars.com/

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COCONUT SHORTBREAD

~ Excellent favorite from Culinary Counterpoint

( Detroit Symphony Orchestra) Cookbook

*

1 lb. unsalted butter

1 cup sugar

4 cups flour

1 tsp. vanilla

1 (7-oz) can flaked coconut

• Preheat oven to 325-degrees.
• Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
• Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)