singapore chili prawns

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 tablespoon peanut oil
1 pound shrimp - shelled and deveined
1 tablespoon chopped garlic
1 tablespoon grated ginger
1/4 cup chopped shallots
2 chilies - seeded and chopped
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chilli sauce
juice from 1/2 lime
2 teaspoons sugar
1 teaspoon corn starch
1 egg - lightly beaten

steps:
1.  heat oil in a pan.  add the garlic, ginger, shallots, and chilies and saute until fragrant, about 1 minute.  add the shrimp and saute for a minute on both sides.

2.  add the water, tomato sauce, sweet chili sauce, lime juice, sugar and cornstarch and bring to a boil.

3.  stir in the egg and continue stirring until egg is cooked.

- closet cooking

easy elk chili

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 pound ground elk
2 cups chopped yellow onion
1 cup dry red wine
1 1/2 cups water
1 tablespoon chipotle chile powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon salt
2 14.5-ounce can diced tomatoes - undrained
2 14-ounce can beef broth
1 15-ounce can red kidney beans - rinsed and drained
1/4 cup sour cream
1/4 cup shredded cheddar cheese
2 tablespoons chopped green onions

steps:
1.  combine elk and 2 cups onion in a dutch oven, cook over medium-high heat until lightly browned, stirring to crumble.

2.  add wine, bring to a boil.  cook 3 minutes.  stir in 1 1/2 cups water, chile powder, cumin, oregano, salt, diced tomatoes, beef broth and red kidney beans.; bring to a boil.  partially cover, reduce heat, and simmer for 2 hours.  add more water if mixture becomes too thick.

3.  serve with cheese, green onions and sour cream.

- cooking light, october 2006