Vegetable & Shrimp Hot & Sour Soup


 

I don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning.  And I absolutely don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning to be told that I was successful at setting the timer on the coffee pot, however, I was UNsuccessful in placing the carafe below the drip.  In fact, I didn’t even place the carafe anywhere near the drip! It sat somewhere in the vicinity of the kitchen sink. Oh, Mondaze!

After that mess I was determined to “get it togetha” and end my day with a bang.  And that is exactly what I did with the help of this Vegetable & Shrimp Hot & Sour Soup! Yum!

 

kitchen tunes: confident/justin bieber ft. chance the rapper

INGREDIENTS: 

3 TBSP sesame oil

1 onion, sliced thin

1 TBSP grated ginger

1 jalapeno, minced

6 baby bok choy chopped (white parts separated from the green)

1 C carrot, diced

8 C chicken broth

1/2 C low sodium soy sauce

1/3 C rice vinegar

1 tsp salt

1 tsp ground black pepper

1/2 C water

1/4 C cornstarch

2 tsp olive oil

1 zucchini, diced

8 oz. cremini mushrooms, sliced

1 C jaune flamme tomatoes

1 red bell pepper, diced

1 lb shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a large soup pot, heat the sesame oil over medium heat.  Saute the onion, ginger and jalapeno for a few minutes.
  • Add in the white parts of the bok choy and the carrots and continue to cook for another 4-5 minutes.
  • Add the chicken stock to the pot and bring to a boil, reduce heat to a simmer.
  • Meanwhile, in a separate pan, heat the olive oil.  Saute the green parts of the bok choy, zucchini, mushroom, tomatoes, and bell pepper until they begin to soften.
  • While the soup is simmering and the vegetables are sautéing, mix together the soy sauce, vinegar, salt, pepper, water and cornstarch.
  • When ready, add the sautéed vegetables to the broth pot and continue to simmer for 5-8 minutes.
  • Stir in the soy sauce/vinegar mix
  • Lastly, add in the shrimp and simmer 2-3 minutes or until the shrimp turn pink
  • ENJOY!

 

 

Blackened Lemon Pepper Salmon

With both boys in little league, baseball season can quickly turn my household upside down if I don’t stay on my toes!  At least twice a week we have what I refer to as “baseball dinner”, which means that we eat something that was prepared quickly and consumed later than typical.  I am constantly on the prowl for quick & healthy dinner options for my so-called “baseball dinners”.  This recipe for Blackened Lemon Pepper Salmon fits the criteria perfectly!  The crispyness combined with the juiciness of this filet will not leave you disappointed. I promise.

INGREDIENTS:

3 TBSP butter

4 (5-7 oz in size) Boneless Skinless Salmon fillets. *Wild caught when possible. I purchased mine (from Costco) with the skin on and removed it at home.

Salt & pepper

1/2 tsp Lemon Pepper

Juice from 1/2 Lemon

Lemon wedges for garnish
DIRECTIONS

  • Melt butter in a cast iron pan over med-high heat
  • Using tongs, dredge salmon fillets in the hot butter and set on a plate
  • Season both sides with salt, pepper & lemon pepper
  • Carefully place the fillets back into the hot pan and cook on each side for aprox 2-3 minutes.
  • Squeeze lemon juice over the top
  • Enjoy!

NOTE: Preparing this recipe as directed will create a large amount of smoke. It’s a good idea to crack open a window & turn on your exhaust hood

prepared while listening to: “fake love” by drake