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!

 

 

Yam Fries

 

Yam fries are currently my favorite side dish and snack.  I’ll usually make a double batch of these babies and use a portion to go with whatever I’m making for dinner that night and use the rest to snack on in the coming days.  They taste great served hot or cold straight out of the fridge! Really!

This recipe is a DG creation.

kitchen tunes: drop it like its hot/ snoop dog ft. pharrell

 

INGREDIENTS:

3 medium yams OR 2 large yams

1/4 C premium olive oil

1/4 tsp fresh ground black pepper

1/4 tsp garlic powder

1/4 tsp nutmeg

cayenne pepper (to taste)

salt

 

DIRECTIONS:

 

  • Preheat your oven to 425 degrees.
  • Wash yams and slice into fries
  • In a large bowl, mix together the olive oil, pepper, garlic powder, nutmeg and a sprinkle of cayenne pepper.  (Use more or less according to your personal preference).
  • Toss the yam fries into the olive oil mixture and coat evenly.
  • Transfer to a large cookie sheet in a single layer making sure that the skin side is up.
  • Bake for 22-25 minutes.
  • Sprinkle with salt upon removing from the oven.
  • ENJOY!

 

 

Beef & Snow Pea Stir Fry

 

Quite often, something in the grocery store will catch my eye and almost in a compulsive manner, I’ll toss it into my cart unknowing of what will come of it.  That was pretty much the case with these snow peas.  I love snow peas.  And I love stir fry.  It just made sense!

kitchen tunes: You Found Me/ The Fray

 

INGREDIENTS:

 

1 LB lean beef, cut into 1/4 in thick strips

3 TBSP soy sauce

2 tsp.  toasted sesame oil

1/4 tsp kosher salt

1 LB snow peas

1 onion, sliced thin

1 red bell pepper, sliced thin

2/3 C chicken broth

2 1/2 TBSP sherry

1 TBSP corn starch

3 TBSP olive oil

4 cloves of garlic, minced

sesame seeds, toasted

garlic chili sauce

steamed white rice

 

DIRECTIONS:

 

  • Mix beef, 2 TBSP soy sauce, sesame oil, salt and pepper in a medium bowl. Set aside.
  • In a separate bowl, mix the chicken broth, sherry, 2 TBSP water, remaining 1 TBSP soy sauce and the cornstarch.
  • Heat a wok over high heat. Add 2 tablespoons oil. Stir-fry the beef until browned, this takes only a few minutes. Transfer the beef and any liquid to a plate.
  • Add the remaining TBSP oil to the skillet.  Add garlic, onion, bell pepper and sugar snap peas and stir fry until slightly softened but still crunchy to the bite.  Next add the chicken broth mixture, lower heat to medium and simmer for 2 minutes.
  • Transfer the beef and juices back into the skillet and stir-fry 2 minutes.
  • Serve over rice, garnish with sesame seeds and garlic chili sauce.
  • ENJOY!

Grilled Artichokes

Hey guys!  Man does time fly when you’re having fun!?  It’s been over three weeks since my last recipe post, and probably even longer than that since I made this recipe for grilled artichokes.  I must admit, I did have some help.  While I did all of the prepping and steaming, by brother-in-law did the grilling.  And what a fine job he did!

 

These grilled artichokes would go well with whatever dipping sauce you choose. My go to is a quick chop of cilantro, maybe 2 TBSP mix it into a cup of Mayo, stir in the juice of one lime and you’re good to go!!

Kitchen tunes: How Do I Live?/LeAnn Rimes

 

INGREDIENTS:

 

4 large artichokes; halved

1 lemon, quartered

3/4 C olive oil

4 cloves of garlic, minced

1 tsp salt

1/2 tsp ground black pepper

 

DIRECTIONS:

 

  • Remove the outer leaves then trim the tops, stems and tips of leaves from the artichokes, cut in half lengthwise. Place the halves into the bowl of lemon water, this will prevent them from browning.
  • Fill a large pot with 1 inch of water, bring the water to a boil
  • Using tongs, place the artichokes into the bottom of the pot.
  • Reduce to simmer and simmer for approx. 15 min. then drain.
  • Squeeze the lemon wedges into a medium bowl.  Stir in the olive oil, garlic and season with salt and pepper.
  • Grill the artichokes on an outdoor grill for 5-10 minutes, brushing the garlic dip on during the last couple of minutes.  Serve immediately with the remaining dip or a dip of your choice.
  • ENJOY!!

 

TIP: Using a stainless steel or an enameled pot will prevent discoloration or off flavors of the artichoke

Ginger-Lime Roasted Rainbow Carrots

 

 

 

When Dominic was an infant I was asked by his pediatrician if he ate a lot of carrots. I remember replying “Carrots and sweet potatoes are his favorite, why do you ask?” “Because his skin has an orange tinge to it.” So there you go! It must be true…we really are what we eat!

 

Thinking about it now, I wonder what he would’ve looked like had I only fed him purple carrots and purple potatoes?

 

And since I don’t plan to have anymore children, will someone please do me the favor of feeding their baby a moderate amount of purple carrots and purple potatoes and let me know how that goes?
Come on…it’ll be fun, do it in the name of science! 😉

 

 

kitchen tunes: Budapest/George Ezra
INGREDIENTS:

2 TBSP Organic Raw Blue Agave

2 TBSP extra-virgin olive oil

1 2-inch piece of fresh ginger, peeled and microplaned

1 lime juiced and zested

1/4 tsp kosher salt

1 bunch of rainbow carrots, peeled and cut into strips

handful of fresh cilantro, chopped

 

DIRECTIONS:

  • Preheat your oven to 400 degrees.
  • In a large bowl, whisk together the first six ingredients.
  • Add the prepared carrots into the bowl and toss to coat.
  • Arrange carrots onto a 9×13 inch roasting pan.
  • Place into the oven and bake until tender.  Approx. 25 minutes

 

*Recipe adapted from: The Family Circle/April 2017 issue