Tag Archives: onion

Thai Shrimp Bisque, Recipe

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We finally got some snow here in Boston! It sure is a big change from last year’s winter when the term “Snowpocalypse” was overused for good reason. I’m sure our snow bunnies still aren’t happy since it didn’t stick but I am just fine with it.

Anyways, an inch or two of snow is more than enough to drive me into the kitchen to try a new soup recipe. I found this recipe for a Thai Shrimp Bisque through My Recipes (which searches Cooking Light, Food & Wine, and a few other food magazine sites) and, although long, the list of ingredients weren’t too intimidating for someone like me who doesn’t have a lot, if any, experience cooking Thai food. I love the flavors of Thai food and how they combine citrus, spice and creaminess all into one well rounded dish. This soup is really filling just on its own and has a burst of lime that makes it feel very fresh and light even on a cold snowy-ish Boston day.

Hope you enjoy it as much as I did!

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From Cooking Light, 2000

Ingredients

Marinade:
1 1/2 pounds medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 garlic cloves, crushed

Shrimp stock:
2 cups water
1/4 cup dry white wine
1 tablespoon tomato paste

Soup:
1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14-ounce) can light coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup 2% reduced-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Preparation

To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

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Paneer Methi Makhani (with homemade Paneer), Recipe Links

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Ever since I first heard that making Paneer is something a home cook can do I have been itching to do it. I mean, making cheese?! How cool! Coincidentally, my first attempt was the same day I went to a cheese and wine pairing course at Formaggio Kitchen so I got to learn a lot about enzymes, curds, whey, etc. That stuff is all dead sexy to me.

I used this Paneer recipe, from US Masala’s site, which has step by step photos as well as very detailed instructions. You couldn’t mess it up if you tried. The process was really fun and the final product delicious. It’s amazing how much milk you need to make a small amount of Paneer (good recipe to keep in mind if you have milk you need to use up!)

Once the Paneer was made I had to find a way to eat it other than devouring the little cubes straight up. I decided on Paneer Methi Makhani, from the same site. I surprisingly had most of the ingredients on hand except for the Asafoetida but with just a pinch of that called for I decided to omit it. This was an easy, delicious dish that put my homemade Paneer to great use. I can’t wait to try some other Paneer recipes, especially Saag Paneer. Nom nom.

I had enough leftovers for a few days and then with my last day’s worth I did a lunch swap with a coworker and scored some sushi out of the deal. I think it was a win-win situation.

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Superfood Salad with Lemon Vinaigrette, Recipe

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Superfood! Just that term alone gets me giddy about all the super I am putting into my body. When I first pulled this recipe I didn’t necessarily think it would taste super, I pulled it because of the nutritional benefits of all the ingredients. But! It actually tasted delicious as well. I modified the original recipe a bit… I omitting pomegranate seeds as I couldn’t find pomegranates at the store but feel free to add them. I also halved the olive oil as I didn’t think a whopping 6 tbsps is really necessary.

This is a great Monday night salad to try to undo a lot of the weekend damage.

Superfood Salad with Lemon Vinaigrette
Adapted From Iowa Girl Eats

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1.5 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
3 Tablespoons extra virgin olive oil

Directions:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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