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From the category archives:

yummy

… sweet potato, coconut and shrimp soup

by Ali on February 6, 2012

I got the latest Looney Spoons cook book for christmas.   It’s a great cook book (all 3 are) if you want health options or a healthier version of some not so healthy choices.

 

 

Sweet Potato and Coconut Soup with Shrimp
2 tsp olive oil
1 cup ea chopped onions, chopped red bell pepper
3/4 cup chopped celery
2 tsp minced garlic
4 cups cubed, peeled sweet potatoes
1 tbsp grated ginger root
3/4 tsp each ground cumin, ground coriander, and curry powder
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/2 tsp salt
1/4 tsp black pepper
3 tbsp each chopped fresh cilantro and chopped fresh basil leaves
2 tbsp light peanut butter
1 tbsp brown sugar
1 tbsp lime juice
1 lb cooked medium shrimp, tails removed (thaw first if using frozen)

*hot sauce

-heat olive oil in a large, non-stick soup pot over medium heat. And onions, red pepper, celery and garlic. Cook and stir until vegetables begin to soften, about 4 min.

-Stir in sweet potatoes, ginger root, cumin, coriander, curry powder, and cinnamon. Cook and stir 30 more seconds. Add broth, coconut milk, salt and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer about 10 min, just until sweet potatoes are tender.

-Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar and lime juice. Mix well. Add shrimp and heat for about 2 min until shrimp is hot.

* I added a tsp or a little of hot sauce at the same time as the shrimp cause I like a little spice, if I had a chili or jalepano I would have thrown it in too.

This is my new favourite soup!  DELICIOUS!
Makes 6 servings (About a generous 1.5 cups each) : 239 cal, 8.2g fat, 4.6 g saturated fat, 19 g protein, 24 g carb, 3 g fiber, 120mg cholesterol, 501 mg sodium.

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… che

by Ali on January 29, 2012

earlier this month I met up with J and L for lunch at a new Peruvian restaurant Che.  It was fabulous!  I highly recommend and if you decide to try it, invite me …

J and I split the ceviche nikei (tuna in a tamarind leche de tigre, avocado, jicama,red onion yam )

this was incredible.  Have you ever seen the show on the Food Network, The Best Thing I Ever Ate?  Chefs describe in detail with lots of ohhh and ahhhs the best thing they ever ate.  We could have been on that show.  That’s all we kept saying with every bite.

Then I had the chupe soup (mussels, calamari, white fish and prawns, with rice, potatoes and egg in a cream aji Amarillo broth)

Seafood and soup, seriously one of my favourite combinations.

Both J and L had lomo salt ado (traditional Peruvian style stir-fry of sautéed beef sirloin, onions, tomatoes, cilantro, garlic and soy sauce, with fried potatoes)

so good … they let me try some, or didn’t shoo my hand and fork away when it attacked their meal.

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… chilli cookoff

by Ali on January 22, 2012

the week we had a chilli cook off at work.  There were veggie chills, chocolately chills, garlic sausage one and traditional.  None of the tasted the same or even close!

Since the cook off,  and the return of wintery weather  I’ve been craving a little con carne.  Then Saturday morning SL mentioned she was making chilli, with a special ingredient … so I had to make it to!

 

  • Wayne Gretzky’s Chili Con Carne

1 kg ground beef
3 large onions, chopped
3 stalks celery, sliced
1 large green peppers, diced
1 (156 ml) cans tomato paste
1 (796 ml) cans tomatoes
1 (540 ml) cans kidney beans
2 (398 ml) cans baked beans
1 cup dry red wine (optional)
3 dashes hot pepper sauce
2 teaspoons Worcestershire sauce
salt and pepper
1 1/2-2 tablespoons chili powder
1 (540 ml) cans pineapple chunks

Directions

  1. Cook beef in a frying pan over low heat until a small amount of melted fat forms.
  2. Stir in green pepper, celery and onions.
  3. Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.).
  4. Stir in tomato paste, tomatoes, beans and seasonings.
  5. Simmer over low heat 30- 45 min.
  6. Stirring often.
  7. Add drained pineapple chunks just before serving.
  8. If desired, mixture can be thinned with juice of drained pineapple.

Oh so good!  Spicy and sweet …

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… steak salad

Post-Christmas week calls for lots of salad.  Salads at home never taste as good as salads in a restaurant … many because someone else did all the work.  While I was in New Orleans last month I had a southwestern steak salad, it was so good (or maybe it was the bloody mary that washed […]

yummy you know you want to read more

… the green monster

I’ve seen and read about them all over the blogesphere.  The green monster smoothie (here’s a whole lot of info).  The star ingredient of the drink is spinach or kale.  Yes.  I or you are not still drunk from last night.  Apparently, when mixed with other delicious ingredients you can’t taste the green veggies.  I’ve […]

trainer you know you want to read more

… kale chips

where have you been all my life …. my snack preference has always been more salty than sweet.  These are salty, delicious and sooo easy to make. Preheat oven to about 375* Rip the Kale leaves off the thick stems into bite size pieces. Spread out on cookie sheets. Drizzle with about 2 tsp of […]

Community Share you know you want to read more

… rhubarb muffins

Rhubarb …. second only to pumpkin in my opinion This is the rhubarb from the community share week 1 1 1/2 cups brown sugar 1/4 cup salad oil 1 egg 2 tsp vanilla extract 1 cup buttermilk 1 1/2 cups finely diced rhubarb 1/2 cups pecan pieces 2 1/2 cups all-purpose flour 1 tsp baking […]

Community Share you know you want to read more

… local berries

little strawberry shortcakes with fresh local berries …. I made these last weekend for an engagement brunch.  Since I don’t bake anything except banana bread I am using these as my excuse for not blogging.  Baking takes a lot outta a gal!

yummy you know you want to read more

… pesto

I’ve never made pesto before, no idea why I haven’t attempted it, it’s easy and I love pesto.  I used the garlic from the community share and basil from my herb pot on the balcony. Pesto a big bunch of basil couple cloves of garlic 3/4 cup of freshly grated parmesan 1/4 cup of pine […]

Community Share you know you want to read more