Warm Asian Flavor Shrimp and Bok Choy Soup

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Ingredients:
  • 1 tbsp sesame oil
  • About 1/2 head of baby bok choy, chopped (separate white and green pieces)
  • 1 large carrot, peeled and sliced very thin
  • 2 tsp. minced garlic
  • 2 tsp. shaved fresh ginger (on the small side of a cheese grater)
  • 4 c. vegetable or broth
  • 2 c. water
  • 2 tbsp. low sodium soy sauce )
  • 2 tbsp. seasoned rice vinegar
  • 4 oz thin rice noodles (1/2 package)
  • 1 lb. raw shrimp (I used jumbo, but you can use whichever you prefer)
  • 1 bunch green onions, sliced

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Instructions:
  1. Place shrimp onto a baking sheet (with a lip… you don’t want the liquid spilling over the side!) and drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for 10-12 min depending on size of shrimp. This is from FROZEN.
  2. Heat sesame oil in a large stockpot over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes. Add garlic and ginger, and saute one minute longer.
  3. Add broth, water, soy sauce, and fish sauce. Bring to a boil.
  4. Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in green onions, and green pieces of bok choy. Cook 2-3 minutes longer. Add the cooked shrimp and stir in.
  5. Turn off heat, stir in rice vinegar, and serve immediately.

My husband LOVED this!! This would be great on a cold and rainy day!! Very comforting soup!

and now, for the quote of the day:

beth moore quote 2

Beef Stir Fry

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I looked up south american dishes, and this one came up: http://www.skinnytaste.com/2014/06/lomo-saltado-peruvian-beef-stir-fry.html (Lomo Saltado). It was ALMOST exactly what I wanted to make… but I made a few changes… of course.

So, here is my version:

For the Beef:

  • 1 lb lean sirloin tips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • 1 tsp garlic salt
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 medium red onion, sliced into thick strips
  • 2 mini sweet yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 1/2 tsp minced garlic
  • Handful of whole grape tomatoes (10-15)
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1 cup frozen broccoli
  • 1/4 cup chopped parsley

Directions: 

Meanwhile, season meat with salt, garlic salt, pepper and cumin. Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomatoes, soy sauce and vinegar, broccoli and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and white rice and divide evenly between 3-4 plates.

I served mine with Trader Joes Parmesan Garlic French Fries and white rice.

Enjoy!

And now, for the quote of the day:

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Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

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So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

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Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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