Spicy Shrimp and Zucchini Dinner for Two in 6 Minutes!

Adding the Sriracha makes the shrimp a bit pinker and with the sweetness of the zucchini it is delicious!

You sometimes want a really good really tasty meal in just a few minutes!  This is my favorite "Quick Fix" meal and everyone I have tested it on has really liked it.  My family has no hesitation in giving me the real deal opinion which is usually followed by much ribbing if it is a thumbs down...which is certainly NOT the case with this prize!  I am starting a new category with this dish called Quick Fix Meals.

My favorite hot sauce currently is Sriracha HOT Chili Sauce and I use it in this dish but you can use the hot sauce of tour choice and vary the amount to your liking.  I am giving you the version we really like.  Actually you could serve this to four by adding a dinner salad and bread. Dessert is optional.  My versions fills up two very hungry adults!

Ingredients for Spicy Shrimp and Zucchini Dinner in 6 Minutes:

8 ounces uncooked thin spaghetti (usually cooks in 6 minutes)
1 T. salt to season the water for boiling pasta
2-3 quarts boiling water
1 pound fresh or thawed, shelled, cleaned and de-veined shrimp
2 small zucchini ends removed and sliced in half long ways then cut into 1/2 " pieces
2 tablespoons butter
2 teaspoons Sriracha Hot chili sauce
black pepper
1/2 C. pasta water from the spaghetti cooking pot

Salt and bring a kettle of water to boil for the spaghetti.  Add and start timing when the pot returns to a boil.

Add the butter to a saute pan and add the zucchini and black pepper,  stir fry for 2 minutes.  Add the shrimp and cook until opaque and the zucchini is tender crisp. About 3 minutes.

Adding a bit of starchy pasta water gives the sauce a "just right" touch!

Add the hot sauce and the pasta water.  Reduce the shrimp to lowest simmer to keep warm while you drain the pasta.

Toss the drained pasta and shrimp mixture together and serve!  Wait for praise!  It works here!

There would be no issue in doubling or tripling this dish, just allow a few  minutes more cooking time.

Yellow Squash, Zucchini, and Yellow Pepper Spaghetti Cut on Mandoline Julienne DELICIOUS Spaghetti Alternative

Vegetables cut on the Julienne blade with my mandolin equals delicious vegetable "spaghetti".

This is such an exciting alternative to pasta that I am beside myself!  Plus my non diet food husband thinks it is just delicious!  Very healthy alternative for dieters as well as gluten free folks. 

This is the third time I have prepared some variation of the recipe in the past few weeks and all have been met with RAVE REVIEWS.

NOTE:  This is great using zucchini alone or combined with other vegetables, use what you have or what sounds good!

Harry Brown my Egg man gave me several yellow summer squash, something I am normally not fond of, and asked me to try the zucchini fries using them.  And I will.  But first I used them along with zucchini and a yellow pepper in this dish.  At this point I am sold on this!

Mandolin

 

 

 The vegetables:

I have two mandolins but this Asian one Juliennes very finely the end result much like angel hair pasta in size.  Previously I boiled  the shreds for 3 minutes.  Last night I covered and cooked on high a big dish, maybe 4-5 shredded squash, for 9 minutes.  It was tender crisp, faintly sweet, and delicious.  I did butter the casserole and drizzle the squash and peppers with a little olive oil, kosher salt , and black pepper.  It was so good with the spicy shrimp!  The recipe bears repeating.  I would use these vegetable shreds in any recipe calling for spaghetti!

Any seafood can be used in this dish.  I had shrimp in the freezer.

The Shrimp:

1 pound raw, shelled, and deveined shrimp
2 T. each butter and olive oil
2 t. Sriracha hot sauce or to taste
2 T. water, white wine, or stock
salt and pepper to taste

This is the other star of this dish!

Saute shrimp in oil and butter until opaque. Add remaining ingredients and stir to combine.  Serve over hot vegetable spaghetti.

Spicy Shrimp on Zucchini.

Yield 2-3 servings. 

Steak Seared with Asparagus, Zucchini, & Spring Onions Plus Olive Cheese Bread

I am start the Olive Cheese Bread first so it can bake and then while the steaks rest for 10 minutes I stick them under the broiler for a last minute bubble up.  Let it sit for a few minutes then slice and serve with the steaks and vegetables.  This is a delicious recipe adapted from the Pioneer Woman, Ree Drummond and it is ADDICTIVE, you are warned!  This whole meal is super good in my book!

Ingredients for Olive Cheese Bread:

One loaf of crusty bread sliced in half longways
1 stick room temperature butter
1/2 C. Mayonnaise
12 Oz. your favorite cheese, Monterey Jack recommended
2 stalks green onions sliced thin
6 Oz. can black olives, drain and rough chop
6 Oz. can green pimento stuffed olives, drain and rough chop

Preheat the oven to 325 degrees F.

Mix all of the ingredients except the bread together in a large bowl.  Spread the mixture equally on the two halves of bread.  Bake 20-25 minutes until cheese is melted, browned slightly, and bubbling.  Slice and serve.  Yield 8 servings.  NOTE:  I double wrapped and froze one before baking for another time.

Next the Steaks and Vegetables!

This method of searing steak for dinner came about from wanting a good way to make a steak for two on a cold, rainy, or an extreme mosquito infestation!  You can do this with any steak modifying for thickness of the meat and how done you prefer it you be. 

My required equipment is a large cast iron skillet and a lid for the steak and the vegetables.

Ingredients for Seared Steak with Asparagus, Zucchini, Spring Onions:

2 beef steaks suitable for grilling (I have used Prime Sirloin, Choice Porterhouse, and Beef Tenderloin)
Coarse salt
Black pepper
2 T. olive oil + 2 T. olive oil
2 T. butter
1 bunch of fresh asparagus washed and tough stalks broken and discarded
4 spring onions washed and roots removed
2 zucchini an inch to an inch and a half thick, washed and quartered lengthwise


Preheat the oven to 425 degrees F.

Toss the prepared vegetables and the first portion of the oil and salt and pepper in a dish until well coated.  Set aside.

Salt and pepper the steaks on all sides and set them aside.

Set the cast iron skillet on the flame and turn the heat up as high as it goes.  Preheat the pan until it is SCREAMING HOT.   Quickly add the butter and second amount of olive oil to the hot pan.  Immediately add the seasoned steaks.  DO NOT touch them for 4 minutes.  Turn off the heat and add the vegetables around the steaks.  Turn the steaks over and using an oven mitt place the uncovered skillet into the hot oven.

If you want the steaks rare I would suggest checking them in 4 minutes keeping in mind there will be carry over cooking as when you remove the steaks you cover them and let them rest for 10 minutes.

If you like medium steaks I would check in 6-7 minutes and for well done 8-10 minutes.

When you remove the steaks from the oven toss the vegetables well and again arrange them around the meat.  Leave them in the skillet while you cover and rest the meat for about 10 minutes before serving.  They should be tender crisp when the steak is ready to serve.  Yield a small feast for two.

Baby Back Ribs and Kraut, One Pot Meal Cooked Low and Slow

Full slab of baby backs slow and low on a bad of kraut, apple, and caraway.

My husband will be late for dinner this evening but no matter!  I have planned Ribs and Kraut after seeing it on "The Iowa Housewife."  It is a dish we grew up with.  We had kraut and wieners,  sausage and kraut, pork roast and kraut, and of course ribs and kraut!  Mother is as German as can be and we also made our own kraut from the cabbages in our garden.

I especially like to slow simmer the ribs and kraut together a long time in a cast iron Dutch Oven at 225 degrees F.  The end result just melts in your mouth.  This dish is made to wait on warm in the oven! You can adjust the cooking times to suit the situation.  I had shopping and errands that took most of the day so a delicious no mess meal fits the bill for me!

One of my trips home landed me in the kitchen at around 2:00 this afternoon.  I greased an enamel lined cast iron dutch oven with bacon grease and set the oven at 350 degrees F to start.....

This was just as good at 9 PM. as it would have been at 7.

Ingredients for Ribs and Kraut:

1 slab of ribs (I prefer baby back ribs but any pork rib will do fine.)
2 pounds of kraut drained
1/2 t. caraway seed
1 apple peeled, cored, and grated
2 T. sherry
2 T. water
coarse kosher salt
freshly ground black pepper
1 T. bacon grease or butter

Preheat the oven to 350 degrees F.   Generously grease a non reactive heavy kettle with a tight fitting lid.  An enamel lined cast iron Dutch Oven is perfect!  Cut the slab of ribs in half then salt and pepper generously.  Place the ribs next to each other in the bottom of the pan bone side down and place them uncovered in the oven to brown.  Leave 60-90 minutes.  I left and went to the pharmacy and picked up my Granddaughter from the High School and they were perfectly browned by the time I got back!

Remove the ribs from the pan and set them aside.  Reduce the oven to 225 degrees F.  Place the drained kraut into the drippings in the bottom of the pan.  Add the grated apple and caraway seeds and toss them all together.  Sprinkle the Sherry and the water into the kraut mixture.  Arrange the ribs atop the kraut and cover tightly with the lid.  Return to the oven until tender.  Two hours is fine but longer is fine too.  That is what is so nice about this dish!  Yield 2-3 generous servings.

I served this with a cold bean salad and peanut butter cookies made over the weekend for dessert.

NOTE:  This would work as well in a slow cooker but I would recommend  browning the ribs in hot oil first then layer starting with the kraut.  Leave all day on low or half a day on high.

ZUCCHINI RECIPIES I ADORE: Oven Zucchini Fries with Horsradish Dipping Sauce, PLUS Zucchini Spagetti with Quick Spicy Shrimp

Zucchini Fries, Chopped Steak, Tomatoes, ans Horseradish Dipping Sauce.

I love these things and could have them every day!  The recipes and my lazy steps make clean up easy too.  I made them last year but must not have posted them as I didn't find them upon looking.  Shame on me for not sharing sooner!  I am zucchini crazy this year.

I made the Spicy Shrimp with Zucchini spaghetti last week but failed to photograph.  I will add pictures soon as it wad so good I have already purchased the shrimp to make it again.  Brian loved it!

This Asian Mandolin has a Julianne Blade.

Before cooking Zucchini Spaghetti.

I only boil 1 1/2-2 minutes and wonder about trying in the microwave!

Directions for Zucchini Spaghetti:

My first "zucchini discovery" is to use the Julianne blades on my mandolin on zucchini making long spaghetti strands with it.  Just be sure to trim off the ends and remove and blemishes before Julienning.   Then I just plunge the strands into salted rapidly boiling water for 2 minutes and drain.  Top with my Spicy Shrimp and enjoy!  Two medium zucchini will serve 2 adults.

This looks and tastes terrific.

Ingredients for Spicy Shrimp:

1 pound raw peeled and de-veined shrimp
2-3 T. olive oil  (can use part butter)
1 1/2 t. hot sauce
4-6 T. of the vegetable cooking water
Salt
Freshly ground black pepper

Heat the oil in a skillet and saute the shrimp until no longer translucent, just a minute or two.  Add the hot sauce and veggie water and stir cooking a minute or two to form a sauce.  Season to taste and spoon over a dist of zucchini spaghetti.   Serves 2 adults deliciously!

Delicious Zucchini Fries made in the oven.

Ingredients For Oven Zucchini Fries:

2-3 zucchini cut into 3" sticks about 1/4" in diameter: place in colander with 1-1 1/2 t, salt, toss and let drain in the sink for 1/2-1 hour before starting the recipe
2 eggs beaten
1 1/2 C. Panko (Oriental Bread Crumbs)
1/3-1/2 C. Parmesan Cheese grated
1/3-1/2 C. flour
Cooking spray

Preheat the oven to 425 degrees F.  Cover a half sheet pan with parchment paper then spray well with cooking spray and set aside.

Using Parchment Paper and Cooking Spray makes for a fast clean up!

Shake off liquid from the zucchini.  Combine the Panko crumbs, Parmesan cheese, and flour and whisk to blend.   Dip the zucchini sticks into the egg and then toss with the crumbs.  Place close but not touching in the prepared pan.  When the pan is full spray the breaded zucchini with cooking spray and place into the preheated oven.  Set the timer for 20 minutes.  After 20 minutes turn the zucchini and return to the oven for another 20 minutes.  At the end of 40 minutes it should be hot, brown, and delicious!  Serves 2-3.  I serve with horseradish dipping sauce.

Ingredients for Horseradish Dipping Sauce:

1 C. sour cream
2 T. grated horseradish
1/2 t. Worcestershire sauce

Stir all of the ingredients together and serve.  Yield 1 cup sauce.

10 Minute Meal, Steak and Salad

This might be my most favorite quick and easy meal.  Steak and salad.  One thing that makes this nice is we can buy thin cut choice rib eye steaks from our local butcher shop.  They are 1/2-5/8" thick and are perfectly cooked in 7 minutes to our liking.  Actually it will work with any steak you would just to add to the cooking time a bit.  This recipe or "process" is from my late Aunt June Burress who passed many years ago.

Aunt June placed 1-2 T. butter in the bottom of a SCREAMING HOT cast iron skillet.  I changed to olive oil both are fine!  Next slide in your seasoned steak.  Using a second smaller cast iron skillet or a cast bacon or sandwich press, weight down the steak and set the timer.  I start with 4 minutes. 

Meanwhile make the salad and ready the plates!

Turn the steak at 4 minutes, place the weight back atop the meat and set the timer to 3 minutes.  Put ice in the glasses and pour the drinks.

Our steaks are done to perfection....to the point that my husband doesn't even want any sauce.  He says the meat is just delicious as it is.  I agree!

I have an easy clean up too.   I love this meal.

Roasting Steak and Vegetables

Kosher salt and freshly ground black pepper make this dish sing.

 Recently I have been searing Prime Sirloin then roasting it for a few minutes to finish it off.  Along that vein I have for years roasted carrots.  Recently I began adding potatoes and onions to the roasting pan with the carrots and it is truly been a big hit.  In fact my last trip to visit my son upstate resulted in his asking me to fix these roasted veggies twice in one visit!

This is a lovely and easy meal with little effort, a big plus in my book!  Any time during the day the carrots, potatoes, and onions can be prepared.  I peel the carrots with a vegetable peeler and I do not peel the potatoes, just scrub them well.  I cut the potatoes into wedges.  The carrots are cut into sizes to make them uniform with the potatoes.  Just cover them both with cold water and they will happily sit all day until you are ready to roast them.  Just be sure to dry them well with a clean tea towel prior to tossing them in the oil and seasoning before roasting.  Peel and cut the onions in wedged and keep them in a zipper bag in the refrigerator until needed.  Any amount can be made keeping in mind you will need to layer them in sheet pans.  They do shrink in roasting and two hungry adults can easily consume one sheet pan of roasted vegetables.  I do want to add that when you prepare simple food in simple ways, such as this, it is most important to use the highest quality ingredients you can.  The results are  delightful.





Ingredients for Roasted Vegetables:


1 pound peeled and cut carrots
4 scrubbed and quartered potatoes (Any potato works. I have made gold, red, and russet/Idaho and all were great.)
1 large onion peeled and quartered
4 T. olive oil
1-2  t. kosher salt
1/2-1 t. freshly ground black pepper

Preheat the oven to 425 degrees F.  Assemble the vegetables on the sheet pan and drizzle with the oil.  Season well with salt and pepper.  Mix altogether well and roast.  Turn after 20 minutes.  Check again in 15 minutes.  Depending on how long you prefer your vegetables to be roasted and the "doneness" you like them to be......remove and serve.  Our family likes to let them get really very browned, just short of charred.  So again this is a matter of personal preference.

Ingredients for Roasting Prime Sirloin Steak:

1 pound 1" thick portions of Prime Sirloin Steak
kosher salt
freshly ground black pepper

Heat a cast iron vessel, skillet or grill pan.  When it is searing hot place the steak into the pan.  Leave 3-4 minutes or thereabouts.  Turn the meat and then transfer the hot pan into 400-425 degree F hot oven.  Leave about 4-6 minuted depending on the degree of doneness you prefer.  Remove from the oven and tent with foil.  Let the meat sit for 10 minutes to reabsorb the juices.  Carry over cooking will continue as it sits.  Slice across the grain and serve on a large platter with the roast vegetables.

Yield 2-3 adult servings.

Tuna Salad Dinner Salad

Usually I make tuna salad the way Mother did at home and I love it that way!  But, with Brian home sick I have to make a "real" breakfast and lunch for him.  (I just grab something as I go by usually!)

So today when we finally got home from the pharmacy and the doctor's office he wanted lunch.  Gee, I thought?  He needs vegetables and protein is good too. (He has already eaten all of the soup that was on hand.) He loves salad so I made up a "Tuna salad salad."

Ingredients for Tuna Salad Dinner Salad:

1 family size pouch of vacuum packed light tuna
1/2 head iceberg lettuce
1 large tomato
3 hard cooked eggs, chopped
2 large stalks celery, diced
1/3 C. chopped sweet pickles or relish
2 green onions sliced thin
1-1/4 C. Mayonnaise or Miracle Whip Salad Dressing
black pepper

Wash and drain the half head of lettuce and cut it in half.  Shred each half and scatter across each of two dinner plates.  Wash and core the tomato and cut it in half.  Slice each portion onto the perimeter of the lettuce covered plates.

Empty the tuna into a medium mixing bowl.  Add the remaining ingredients and mix well.  Mound onto the center of each platter and sprinkle with black pepper.  Yield 2 servings.

Refrigerate any remaining tuna for another day.  This filling would also make a dandy tuna sandwich!

Loaded BBQ Stuffed Potatoes

BBQ Stuffed Potato

Last nights BBQ was great although it is not as good as had Brian smoked it outdoors but with the cold and snow he didn't mind a bit that I slow roasted the pork indoors!  There is just enough left for us to enjoy giant baked potatoes stuffed with the works which will include the last of the BBQ.

Ingredients for Loaded BBQ Baked Potatoes:

2 giant baking potatoes scrubbed and wrapped in foil
salt
black pepper
2 T. butter
1 C. grated cheese (We like cheddar.)
2 C.warmed and shredded BBQ pork
4-6 sliced green onions
1/2 C. sour cream

Preheat the oven to 425 degrees F.  Bake the potatoes 1-1 1/2 hours until fork tender.  This will depend on how large your potatoes are.  Meanwhile heat the BBQ and lower to a slow simmer and keep warm stirring occasionally.

When the potatoes are done remove them from the oven and with a potholder in your hand roll them a bit on a heatproof surface using a little pressure to break up the starch.  Next split the foil open and slice open the potato but do not cut all the way through the lower skin.  Using a tea towel over the top of the potato to protect your hand squeeze the ends gently towards the center until the flesh puffs open.

Now  you are ready to stuff!  Start with a generous sprinkling of salt and pepper and place half of the  butter in the center of each potato.  Next place 1/4th of the shredded cheese,  1/2 of the sour cream, and 1/2 of the pork in each potato.  Top with the rest of the shredded cheese and the green onions.

There you have it a meal in its self.  Enjoy.  Serves 2.   I serve with a fruit salad for dessert.

Easy Oven Dinner, Foil Roasted Cabbage & Brats (or you can throw this on the grill).

Big flavor roasted cabbage in no mess foil packages.

This lazy dinner is so low on clean up and preparation and so big in taste that it ranks high overall.  I am fortunate to have a local Butcher shop, Rivertown Meats, that specializes in custom made sausages.  Randy Pearson the owner has mastered making brats out of turkey.  Yes, can you believe it?  And, I might add it is delicious!  Brian even likes it and has no inclination he is enjoying turkey, which is not a favorite of his.

The roasted cabbage is tender-crisp and flavorful.  We like cabbage and this was adapted from a recipe currently making it way on Pinterest.

Ingredients for Roasted Cabbage and Brats:

1/2 head cabbage
4 slices thick cut platter bacon
juice of 1 lemon
1 T. Worcestershire sauce
1/4 t. kosher salt
1/4 t. freshly ground black pepper
4 brats

Preheat the oven to 425 degrees F.  If you have a small broiler pan place it in the oven to preheat.  I use a pantry chef clay roaster with a ridged bottom but a metal broiling pan would also work.

Using a kitchen scissors snip the bacon into small pieces into a small  heavy skillet and fry until crisp.  Remove the bacon bits with a slotted spoon and set aside.  Turn off the heat and add the lemon juice, Worcestershire sauce, salt, and pepper to the hot drippings and stir to combine.  Cut the cabbage into 4 wedges.

Tear 4 pieces of foil large enough to wrap the cabbage without leaks.  Center a cabbage wedge in the center of each set of foil.  Drizzle the warm dressing evenly over the four slabs of cabbage and sprinkle each equally with the crumbled bacon.  Draw the foil up around the cabbage and seal tightly.

Place the brats onto the hot broiler pan and put the foil packets in a small rimed flat pan and into the oven. (This to catch any possible leaks.)   Roast 35-45 minutes turning the sausages half way through the cooking time.

Serve with your favorite spicy mustard.  Yield 2-3 servings.

Garden Pasta for a Veggie Based Lunch

Divine.

As we try to increase the fruits and vegetables in our daily diet lunch is a challenge.   Breaking the grab a sandwich habit is big.  Really a big habit to break for me.  We were raised grabbing a sandwich or soup and sandwich.   Green salads are good but get a bit, I don't know......I love them but seem to tire of them if enjoyed too often.

Yesterday  I noticed 3 large Roma tomatoes peeking out at me that were looking a bit tired and no doubt needed to be used up.  In an unusual burst of enthusiasm I crushed 3 cloves of garlic and chopped what was left of a giant sweet onion from the night before.   I grabbed the shinny new copper saute pan and a dab of oil and set the onion to sizzle.  My enthusiasm continued as I headed down the back steps and out onto the patio and snatched up a half dozen fresh basil leaves and a handful of fresh parsley.  Upon returning to the kitchen and giving the onions a good stir as they danced in the sizzling pan I added the garlic.

The faucet gushed on and I ran the fresh herbs under the cool water and chopped at them a bit.  They joined the pan.  After the 3 tomatoes were rinsed and quartered in they went too.  By now I am thinking what am I doing making all this mess for one?  But then it was but one pan.  So far.

Pasta, I will have to cook pasta.  That is another dirty pan.  Rats.  Oh, well what am I thinking, I have a dishwasher.  It's not like I am hauling water up from the creek or something.  So I set a pan to boil and grab the whole wheat Penne Rigate.

Meanwhile I decide to add a jar of my home canned tomatoes from last summer to my sauce, that and a good teaspoon or two of sugar,  Kosher salt, and fresh ground black pepper. Just let it all simmer until you can't stand it any longer....

It was divine.

General Tao's Chicken Sauce & Monteray Cherry Juice, Two Great "Finds"

I always get General Tao's chicken when we go out and this turned out just as good as any I have ever eaten.

I have looked high and low for a recipe for General Tao's Chicken and even my Ultimate Chinese and Asian Cookbook does not give a recipe.  When I came across an Asian sauce for General Tao's Chicken made by TY LING Naturals, I snatched it off the shelf and have given it my best efforts this evening. It turned out GREAT!  I was happy with the results and Brian loved it.

Ingredients for General Tao's Chicken:

6 boneless skinless chicken thighs
salt
pepper
2 eggs
2 T. cornstarch
oil for frying
Ty Ling General Tao's Sauce
dried red pepper flakes

Cut any excess fat from the thighs and cut each thigh into 4-5 pieces.  Place about 1/2" oil in a heavy skillet and heat.  Meanwhile beat the egg and cornstarch until smooth.  Season the thigh pieces with the salt and pepper and toss them into the batter.

Fry the coated chicken pieces in the hot oil until deep golden brown and remove and drain on paper towels.  Do not crowd. fry in 2-3 batches.

Combine the cooked chicken pieces in a dish with about 1/3 to 1/2 cup of the Ty Ling General Tao's Sauce stirring to just coat each piece.  Sprinkle with dried red pepper flakes and serve hot over just cooked rice.  This is a sweet, spicy, hot, sticky and delicious dish, the best way I know to enjoy a chicken thigh!   Yield 2 servings.

Concentrated Monterrey tart Cherry Juice Concentrate.

I have made another discovery.  Tart Cherry Juice, if has a lot of nice effects.  We have been drinking one glass each evening with our supper.  We do not add any sweetener.  We just use 2 generous tablespoons of the concentrate in a glass of filtered water over ice.  We are starting our second week and there are some noticeable improvements in our sleeping.  We both looked at each other and said the same thing one morning.  "Gee,  I am sleeping better!"

I also have slowly noticed some improvement in my arthritis.   Less stiffness and swelling.  The literature suggests some other benefits but these are the things we are certain about.  Certain enough that I bought a second bottle of concentrate today.  It is not cheep.  Almost $28. a quart but if the benefits continue it is worth it!  I buy it at Rivertown Butcher Shop but have seen it other places too.  You can visit them online if you are interested.  I do not sell it, get paid to talk about it, or own stock in the company.  We just think we feel and sleep better.   www.natureblessed.us  is the web address given on the bottle.