Sautéed Shrimp and Mushrooms by Cinnamon Cooper

This is great served over rice with a side of Stewed Black Beans (page 230) or served over boiled fettuccine. INGREDIENTS | SERVES 1 1 tablespoon butter 1 tablespoon olive oil ¼ cup sliced mushrooms 1 green onion, thinly sliced Dash salt 1 small tomato, cored and diced 1 garlic clove, minced Juice from 1 lemon 2 tablespoons dry white wine or vermouth ¼ pound medium shrimp, shelled and deveined ¼ teaspoon Old Bay seasoning Place a small skillet over medium heat. Once it is heated, add the butter and olive oil. Add the mushrooms, green onion, and a dash of salt. Cook for 4–5 minutes. Stir in the tomato and garlic and cook for 3–4 minutes, or until the garlic smells fragrant and the tomato is starting to break down. Stir in the lemon juice. Cook for 1 minute. Stir in the wine, the shrimp, and the Old Bay. Cook for 3–5 minutes, or until the shrimp turns pink. Serve while warm.

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Sunday, January 27, 2013


Iyanla Vanzant: The One Person (You'd Never Expect) Who's Causing Your Pain

"Something that we often forget is that we all play a role in the creation of the pain we experience, even if someone else is involved. We don't recognize that we volunteer for that pain. We show up for it. We tolerate it. Once we acknowledge our own contribution, the healing can begin. Here's a four-step plan that can help you stop nurturing the very things that hurt you"


Read more: http://www.oprah.com/oprahs-lifeclass/Iyanla-Vanzant-Cause-of-Your-Pain-Oprahs-Lifeclass#ixzz2JECj1bEA
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