Spicy Shrimp Soup

I am currently on a huge seafood kick. Shrimp, tuna, crab, give me it all! I went out and bought a large bag of frozen shrimp and have been trying to find different ways to use it. I already used it in a stir fry, nice and easy. The next time I used the shrimp, I boiled up a batch and threw it in to salads for lunch during the week. This time I wanted to try a nice spicy soup.

My soup creations are always very quick, easy, and usually only use one pot. Since for this recipe I used shrimp that I had previously cooked, this soup was ready in less then 20 minutes.

Spicy Shrimp Soup

1/2 pound of cooked shrimp
2 oz of rice noodles
20 oz of chicken stock
2 cups of water
Salt
Cayenne pepper
1 tbsp sriracha (You can limit this to your preference, I like a good kick to my soups)
2 tbsp soy sauce
2 tbsp fish sauce
3 green onions
3 large carrots
1 bunch of broccoli

In a large pot, put in chicken stock, water, salt, pepper, cayenne pepper, soy sauce, fish sauce, green onions, carrots, and broccoli. Bring to a boil. When boiling, throw in your rice noodles and your shrimp. Since the shrimp is pre cooked and the rice noodles are quick to cook, this will only need to sit for about 10 minutes.

My Favorite Recipes of 2010

As the year ended I realized just how many recipes I had gathered over the last few months. With my journey from being a carb loving lady to a gluten free girl, I had to refill my recipe box. Most of those pastas and breads have been taken over by rice, quinoa, and potatoes. All of those sweets have been taken over  by fruit and delicious teas. And here I am, gathering what I have thought to be my most loved recipes that I gathered from the internet. From sweet to savory. From meat to veggies. I love it all and will continue to use these recipes for years. It took me a few days to compile this list because there are so many recipes that I have enjoyed this year. But here they are:

1. The Best Broccoli of Your Life
This statement is no joke. I will never steam or boil broccoli again. Just picture this broccoli in a huge bowl. It has satisfied my hunger many countless times all on it’s own. This would be a great side dish as well.

2. New Mexican Stew
I love my crock pot a little bit too much. How could you not love throwing in random ingredients, turning on a switch, leaving for work, and coming home to the perfect fresh smelling house? You just can’t. This has the perfect amount of kick to it with the green chilies and the butternut squash just soaks up the cumin to an amazing taste.

3. Stuffed Turkey Burgers
Now I know these are quite simple, but there is nothing I enjoy more then a turkey burger. And stuffing a turkey burger, well that’s just genius. This recipe is quick, easy, and adaptable to your tastes. Change the cheese, change the peppers, add different spices, whatever your fancy is it will surely be delicious! ( I used a picture from my blog because the one on food network isn’t very appetizing)

4. Crash Hot Potatoes
I’d first like to say that I idolize Ree Drummond. Her website has so many amazing pieces to it, her cooking, her photography, and learning about her every day life in the country just makes me want to spend a day in her life. When I made these, Elliot probably ate 2/3 of these. They were so crispy and the spices on top were a great touch. Hands down the best way to cook a potato.

5. Smoky Tomato Soup
I’m posting this for a two reasons. One, because I love Nicole and her recipes are always so hearty that I only need to eat one serving. And two, I love tomatoes. A year ago, you wouldn’t even see me eating a tomato on a sandwich. Ketchup and tomato sauce were safe ground, but ripe tomatoes, no way no  how. Fast forward to today, I probably eat tomatoes every day. It’s weird, I know! But I can’t get enough, and this soup is so great and really catches that tomato flavor that I love.

6. Garlic Beef and Green Beans
It’s a rare occasion when I eat meat (No pun intended). When I do indulge, I usually like it cooked in little bites instead of a say, a T bone. The garlic in this dish is so tasty, and Sriracaha, don’t even get me started. This dish over a plate of rice is all too perfect to cure my need for red meat.

7. Cranberry Apple Stuffing
One of the first things I thought about when I found out that I had a wheat allergy was Thanksgiving. Thanksgiving is my favorite time of the year because of my mothers stuffing. It’s made with 2 sticks of butter, turkey fat, sausage, and the perfect dry mix. I had to think of something that could be just as good as hers, but better (sorry Ma) so that I didn’t have to feel like I was missing out. The cranberries and the apple in this make it a savory stuffing that everyone can enjoy.

8. Brussels Sprouts Salad
My story with brussels sprouts is a repeat of my history with tomatoes. You could no get me near a single brussels sprout. I had this preconceived idea that they would be bitter and that they could never be appetizing. One night Elliot’s parents had me for dinner and his mother made roasted brussels sprouts. I had been on my kick of trying new things, popped one in my mouth, and have since been eating them almost every day. Why? Their simple, their full of iron, when I put garlic and oil on them and just saute them, they’re epic and effortless. This salad is a spin off of just pan frying them quickly and perfect for a picnic.

9. Sweet Potato Hash

Potatoes have been a great replacement for pasta for me. You can put anything on top of them and have it still be appetizing. Sweet potatoes surpass regular Yukon potatoes for me on my taste level and I have to buy a bag of them every time I got to the grocery store. This sweet potato hash is perfect for breakfast with your eggsor you can leave out the turkey for a side dish with your chicken, or even a mid day snack.

10. Red Bean Chili

Chili in the winter goes perfectly with a blanket and a cheesy movie. That is exactly what I made this for. The color of this chili was so gorgeous because of all the chili powder and the adding of the cocoa was perfect. It gave it a slight sweetness without being overwhelming. A good, hearty, vegetarian dish is always a favorite of mine. I could have eaten bowl full of this chili all winter.

Chicken and Rice Soup for the Soul

We had or first snow fall of the year this week! While it wasn’t much, it still really put me in the winter spirit. It’s time for beef, soups, hot chocolate, acorn squash, chilies, and all of those heavy foods you can’t indulge in over the summer. There is no better feeling then standing over a pot of boiling chicken stock with a few bay leaves in it. The smell, the warmth, it just feels so perfect for this time of the year!

The second I knew that there would be snow falling I decided I wanted to make a classic soup that I will always enjoy. I made the biggest pot of Chicken and Rice soup and believe it or not but it is almost gone already. Not only do I love, but Elliot loves it too ( minus the scallions ).

Chicken and Rice Soup

1 pound of cooked chicken breasts
2 cups of cooked rice
32 oz of organic chicken stock
2 cups of water
2 bay leaves
1 tablespoon of rosemary
Salt and pepper to taste
2 parsnips, chopped
3 carrots, chopped
2 scallions, diced
3 celery stalks, halved and chopped

In a large pot or dutch oven, combine you chicken stock, water, bay leaves, rosemary, salt, pepper, parsnips, carrots, scallions, and celery and simmer over a medium low heat.

While this is cooking start your rice, I used brown basmati rice but you can use white rice, minute rice, or whatever you have on hand. Cook your rice and put to the side.

Next you want to cook your chicken, I use chicken breasts and simply boil them in a pot of water for 20 to 30 minutes. I like to boil my chicken because i can shred it by hand afterwards and have large chunks in my soup.

When your chicken and rice are cooked and your vegetables in your soup are starting to get mushy and cooked, add in the rice and chicken. Bring up to a medium-high heat and let boil for about 10 minutes. Bring off the heat and eat! Preferably wrapped in a large blanket camped in front of a fire.