Green Goddess Hummus

A few weeks ago I made and shared Green Goddess Dressing with you. This dressing is so different and very delicious. I could not help but think it would make a great Hummus flavor too. So I tried it right away. I used the microwave hummus method and substituted a little mayonnaise and sour cream for the tahini. I used the fresh herbs like in the dressing, chives and parsley are perfect in the hummus too. I tried it with garlic and it was too strong. I did experimented with the anchovies a bit. The first time I made it I just used maybe three and thought it needed more. I added all the anchovies from the dressing recipe and it was delicious and savory. However, I did notice the last serving of hummus was stronger in that anchovy flavor than the first. So if you are new to anchovies you may want to start with half of the amount and add to taste. I served it with all green veggies but it is delicious with any vegetables. I recommend giving it a try if you are looking for a new and savory way to eat more hummus.

Green Goddess Hummus
Makes 2 cups

Ingredients

15 oz. can chickpeas, undrained
2 oz. can anchovy fillets, or to taste
1/2 cup chopped parsley
3 Tbsp chopped chives
2 Tbsp Mayonnaise
2 Tbsp sour cream
1-1/2 Tbsp tarragon vinegar
Kosher salt and black pepper, to taste

Directions

Microwave undrained chickpeas in a mixing bowl for 4-5 minutes, set aside.

Put all other ingredients in a blender; blend until herbs are very fine, smooth and green in color. Add chick peas only, process until smooth and creamy, scraping down sides as needed. Add chickpea liquid one tablespoon at a time until desired consistency (3 Tbsp.), it will thicken once refrigerated. Taste and adjust seasonings as needed.

Cover and refrigerate until needed. Best if allowed to blend for some time. It tastes even better after refrigerated and flavors have had time to develop.

To serve, garnish with a little olive oil and chives. Serve with veggies, crackers and/or pita. Keep leftovers in the refrigerator for up to 1 week. 

Thai Coconut Vegetable Soup

The other day I was at the store picking up the ingredients to make a pot of Hot and Sour Vegetable Soup. I was reaching for bamboo shoots when I saw the coconut milk. That is when the wheels started turning, what if I added coconut milk to the soup? I got both and I just kept thinking. By the time I got home I had decided that adding coconut milk would make the soup more Thai style. So I did some research. Most of the soup recipes I saw included ginger, lemon grass, fish sauce, herbs (basil or cilantro), chili paste, and coconut milk. Well I did not have lemon grass but I had everything else. So I went for it. I think it turned out amazing. I used a combination of lemon and lime juice to compensate for the lemon grass. I would not call the soup authentic at all but it was surely delicious. I did keep the simple cooking method or the Hot and Sour Soup. It is pretty much a dump and stir recipe. Ready in 10 minutes. I loved all the Thai flavors of curry, fish sauce and ginger. I think next time I may peel and slice the ginger in thin threads. I think I would enjoy leaving it in the finished soup. I loved the creaminess of the coconut milk too. It really balanced all the red curry heat. This is another great soup option. I see making it again soon.

Thai Coconut Vegetable Soup

Serves 4 to 6

Ingredients

Coconut oil spray

1/4 cup onions, diced

4 slices fresh ginger

1 Tbsp. cilantro, chopped plus more for garnish

4 cups unsalted chicken stock

16 oz. package frozen stir fry vegetables (I used a sugar snap blend with carrots and mushrooms)

1 cup sliced mushrooms(I used reconstituted Shiitake, stem removed)

2 Tbsp. low sodium soy sauce

2 Tbsp. fish sauce

2 Tbsp. Thai red curry paste

2 Tbsp. lemon juice

1 – 2 tsp. brown sugar

1 tomato, seeded and cut into strips

13.66 oz. can lite coconut milk

1 green onion, sliced

1 jalapeno, sliced

Lime, cut into wedges

Directions

Spray a soup pot with coconut oil, sauté onions, ginger and 1 Tbsp. cilantro over medium high heat. When onions begin to soften add chicken stock. Bring chicken broth to a boil, add frozen veggies, mushrooms and turn off heat. Add remaining ingredients except jalapeno, remaining cilantro and lime wedges; stir to blend. Remove ginger slices. Serve garnished with jalapeno slices, additional cilantro and a lime wedge.

Sheet Pan Jalapeno Shrimp Tacos

Sometimes I think I must live under a rock. I recently discovered Sheet Pan Suppers for the first time; only a year behind the rest of the world. I saw the Domestic Geek make 3 meals in one of her YouTube videos. I was very excited and immediately made the Chicken Fajitas. I loved it! I started telling friends like James at Aim'em and Claim'em Smokers. He made his twist and posted a video for Sheet Pan Tacos (Pork). I continued to talk about it with my Mom and jot down recipe ideas. Well last night I made my own twist. I have been wanting to try shrimp tacos made like the Mexicana Beef Tacos I already posted. So I adapted the idea to the sheet pan technique. It turned out so good! Sheet Pan Suppers are so easy! I covered the sheet pan with foil for easy clean up. I bought the peppers and onions already sliced. The only thing I had to do was slice the jalapeno and peel the shrimp. The vegetables cook perfectly, tender but still very fresh tasting. The tomatoes slump and release some of their juice so the tacos are messy in a good way. Now these are spicy, that is why I called them Sheet Pan Jalapeno Shrimp Tacos. I left the seeds in the jalapeno and they do pack some heat. But you could remove the seeds or leave out all together if you do not like spicy food. I really enjoyed the jalapenos with the tomatoes, lime and cilantro. Such a great flavor combo for the shrimp. The shrimp cooked perfectly on the sheet pan too. They have that snap or pop you look for in properly cooked shrimp. It was so good! But you know what? There was something familiar about this dish or pan. They reminded me of a dish I made years ago from Real Simple called Roasted Tomatoes with Shrimp Feta. It was made in a baking dish but very similar to the sheet pan suppers. So maybe I don't live under a rock after all? I hope you will give this sheet pan supper a try. I hope you love the flavors and easy clean up as much as I did.

Sheet Pan Jalapeno Shrimp Tacos

Serves 4; Makes approx. 8 Tacos

Ingredients

3/4 lb. of sliced bell peppers (red, green and orange) and onions (red and yellow) blend

1 jalapeno, thinly sliced

1 pint grape tomatoes

1 Tbsp. olive oil

1/2 tsp. garlic powder, or to taste

1/4 tsp. cumin, or to taste

3/4 tsp. kosher salt, or to taste

1/2 tsp. black pepper, or to taste

1 lb. 26/30 shrimp, peeled and deveined

1/2 cup fresh cilantro, chopped

2 Tbsp. lime juice

8 small flour tortillas

Directions

Preheat oven to 400°F. Arrange bell pepper, onions, grape tomatoes and sliced jalapenos on a sheet pan. Season with olive oil, cumin, garlic powder, salt and pepper. Toss everything together so it is evenly coated. Place on middle rack of oven and roast for 20 minutes. Meanwhile, in a small bowl season shrimp with more olive oil, cumin, garlic powder and pepper. After the 20 minutes is up; remove sheet pan from oven and arrange the shrimp, cilantro, and lime juice on top. Place back in oven for another 10 minutes or until the shrimp are cooked. Serve with warm flour tortillas. 

Linking to:
The Lazy Gastronome: Taco Tuesday

Chicken Pot Pie Soup

This soup has been years in the making. I began developing this recipe after making someone else's version of Chicken Pot Pie Soup. It was good but not what I thought of when I hear chicken pot pie. I have been tweaking it a little each time I make it until I decided this is how I want to make it every time. This is the third recipe I made with those baked chickens I made a few weeks ago. You are probably thinking to yourself what took her so long to post this? Or maybe, she isn't using week old chicken? No the photos are that old. I had a slight mishap when taking my photos. You see, I will let you in on a little secret. Sometimes food stylist place a small dish in soup bowls so the ingredients sit on the bowl and show up at or above the liquid in the soup. This usually works well. See the bowl in the fore ground, you can see all the ingredients. The bowl in the background not so much. But this time, the little bowl I used floated up above the liquid. I did not notice it until I went to edit the photos. I never watch the ingredients in the bowl when I take the photos. You would think the food should stay put right? I am always look at the composition. Whoops! Well it has taken me this long to photoshop the photos and muster the courage to go ahead and post them anyway. I am a novice at photoshop and had a hard time making that little bowl disappear. The soup on the other hand disappeared fast. This soup has all the creamy, savory goodness of a chicken pot pie without the crust. I love all the veggies. You can use your favorites. I have tried many combinations and they are all great. But I have to say this combo of onion, celery, carrots, peas and potatoes is what makes it like my favorite pot pie. I hope you enjoy it as much as I did.

Chicken Pot Pie Soup
Serves 6

Ingredients 

2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock 
2 cups water 
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped 
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste 
Pinch red pepper flakes, or to taste
1/4 cup half and half

Directions 

In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.

See that little white bowl peeking through the soup and veggies. 

Sneaky little bowl!

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Chicken Cacciatore Soup

I told you in the previous post I baked two chickens and made several new soups this week. After making many many soups with rotisserie and baked chicken I have decided it really makes the best chicken soup. There is something about using the pre-cooked chicken that keeps it moist and tender. In my experience when you start with raw it has to cook forever to get tender. Then the veggies are over cooked. In a quick 30 minute soup like this the veggies are perfect but the chicken is usually tough and dry. So using pre-cooked chicken you get the best of both. You can cook the veggies to just the right consistency then add the perfectly cooked chicken. The results are amazing! For my second soup this week I looked to Chicken Cacciatore. I was really craving spicy tomato flavors and mushrooms. This soup really hit the spot. It is loaded with veggies like peppers, onions, mushrooms and tomatoes. The broth is rich with Italian tomato flavor and has a nice spoonable texture. It was really deliciously savory. I look forward to making it again in the future. What's funny is the photos turned out a little "Halloweenie". Don't you think? I wanted to use dear sister's slate board and the napkins she gave me. And when I looked at the photos they looked a little different or unusual. The black and white background with the green bowl full of soup looks a little spooky, almost Photoshop-ed. I didn't like it at first, but now I think I do. They seem totally appropriate for fall and Halloween. Maybe you should give this soup a try before a cool night of spooky Halloween activities?

Chicken Cacciatore Soup

Serves 6 to 8

Ingredients

2 Tbsp. Chicken fat (butter or olive oil)

1 onion, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped                                            

8 oz. mushrooms, sliced

1 garlic clove, minced

2 Tbsp. dry sherry or wine

15 oz. can no salt added diced tomatoes, undrained

27 oz. traditional pasta sauce

4 cups fat free unsalted chicken stock

2-1/2 cups cooked chicken, chopped

1/2 tsp, rosemary, crushed

Kosher salt, black pepper and red pepper flakes; to taste

Directions

In a Dutch oven, sauté the onion, and bell pepper in chicken fat over medium high heat. Season with salt, black and red pepper; sauté until veggies begin to soften. When onion is translucent, add mushrooms continue to sauté until mushrooms soften and begin to brown. Add garlic and sauté until fragrant. De-glaze pan with sherry.

Add tomatoes, pasta sauce, and chicken stock; bring to a simmer. Simmer for 10 minutes. Add chicken and rosemary to pot and bring back to a simmer. Lower the heat, cover and simmer for 15 to 20 minutes.

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
God's Growing Garden: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
Reasons To Skip The Housework: STH Link Party
Spatulas On Parade: Wonderful Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Kahakai Kitchen: Souper Sundays

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Pancake Tacos

This recipe was inspired by brown sugar bacon. I watched a few videos on the Brown Sugar Bacon BLT where they made this bacon. When I tried the bacon for myself it screamed pancakes to me. It has a sweet, salty, nutty flavor sort of like pecans. I knew it would be just delicious with pancakes. Well since I am taco obsessed right now I decided to use the pancakes for taco shells. All that was left was deciding on the rest of the fillings. Since it is pancakes and bacon then it should be breakfast right? So eggs? Maybe cheese? But what kind of cheese? And I can't forget the salsa! I decided on scrambled eggs, goat cheese and an apple salsa. After all goat cheese is mild and creamy and it goes well with eggs and apple. The scrambled eggs and goat cheese were so creamy, a great contrast to the crunchy bacon and apple salsa. The salsa turned out to be the biggest surprise, such a delicious combination. The honey, lemon, green onion, and cilantro really makes the apple salsa. It is the perfect crunchy topping for these pancake tacos. I can't wait to try it on a salad one day too. It is great with the bacon. I know both would make a great salad. Now believe me when I say this is a filling breakfast. Huge in fact, so get really hungry before you make it.

Pancake Tacos
Serves 2

Ingredients

Shake and Pour Pancake Mix

Apple Salsa:
1 pink lady apple, chopped
Juice of one lemon
1 green onion, sliced
1 Tbsp. chopped cilantro
1 tsp. honey
Kosher salt, to taste
Black pepper, to taste
Red pepper flakes, to taste

8 slices low sodium center cut bacon
Brown Sugar
1 Tbsp. Butter, divided
4 eggs, beaten
2 oz. goat cheese, crumbled
Maple syrup, to taste

Directions

Preheat oven to 225 degrees.

Prepare pancake mix according to package directions and set aside.

Combine salsa ingredients and set aside.

Place bacon in a pan over medium heat. Cook until you start seeing a little brown color on the bacon (see first bacon photo), flip and sprinkle with brown sugar. Cook the second side until slightly brown, flip and sprinkle with brown sugar. Watch carefully the bacon will brown (or burn) fast now that it has brown sugar on it. Flip one more time to caramelize the sugar. Remove from pan and set on paper to drain.

In another non-stick pan, melt a little butter over medium heat. Pour enough pancake batter to make a 6" pancake. When you see bubbles on the surface of the pancake check to see if brown and flip. Cook until second side is brown. Place on a foil lined baking sheet and put in oven to keep warm. Repeat with remaining batter until you have four 6" pancakes.

In another non-stick pan, melt remaining butter over medium low heat. Add beaten eggs and season with salt and pepper. Gently stir eggs until soft curds form, continue to cook until eggs are set and remove from heat.

To assemble the tacos, start with a pancake, place two pieces of bacon inside, add a fourth of the eggs, top with crumbled goat cheese and apple salsa. Drizzle with a little bit of maple syrup.

after first flip with brown sugar sprinkle

with maple syrup drizzle

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Tornadough Alli: Throwback Thursday Link Party
Reasons To Skip The Housework: STH Link Party
The Lazy Gastronome - Taco Tuesday Blog Hop

Mint Iced Tea

I made a double batch of Mint Iced Tea this week to take to Mom and Dad's. We had family visiting and we ordered take out from Monjuni's. This tea was the first thing that came to mind for a beverage. I made it with granulated splenda for baking not sugar. It was very refreshing! In fact, as I type this I am finishing up the leftovers. Most Italian restaurants make mint tea in our area. The first place I remember ordering it was at Dominick’s Restaurant. They would serve it in large frosted globe shaped goblets. I looked it up and the globets are for beer, they are called schooners. I honestly think I remember more about the tea than the food? Dominick’s is long gone now, but other local restaurants like Notini's, Monjuni's and Fertitta's still serve it. It is always sweetened with sugar and very delicious. A few years ago I finally found an excellent recipe to bring back those memories of Italian food and ice cold mint tea. I don't remember whose's recipe it is. I do know it was passed down by an Italian grandmother to her grand daughter and she shared it on a message board I follow. I was thrilled when I found it; I had tried many times on my own to replicate the recipe but I could never get it quite right. It either taste like just mint or orange. This recipe is a perfect blend. It uses both orange and lemon juice. Using both does not compete with the mint. It is just delicious. Now I sweeten it to my taste. The original recipe called for 1-1/4 cups of sugar, I found that to be too much. But dear Dad and sister usually like it sweeter, so add sugar or splenda to your families' taste. This is a refreshing beverage for more than Italian food. It would be great at a BBQ or with Greek or Indian food. Heck it would be great all by it's self too. What are you waiting for, go pour a glass!

Mint Iced Tea

Ingredients

3 family size tea bags (6 regular size)
10-12 fresh mint leaves
3/4 cups sugar or granulated splenda (or 18 packets)
2 Tbsp. lemon juice (fresh or bottled)
4 Tbsp. orange juice (fresh or bottled)
Orange, sliced for garnish
Mint sprigs for garnish

Directions

Using a 12 cup coffee pot place tea bags and mint it pot. Brew 12 cups of water. When finished brewing turn pot of and let it steep 5 minutes. Meanwhile in a pitcher add sugar, lemon and orange juice. Pour hot tea in pitcher including mint leaves. Stir until sugar is dissolved. Serve over ice with an orange slice and mint sprig as a garnish. If any tea remains remove mint leaves before storing in the refrigerator.

Note: Some restaurants serve a spiced mint tea. I found that chai tea bags substituted in this recipe makes an excellent spiced mint tea.

A Schooner from Libbey Glass

Linking to:
Tumbleweed Contessa: What'd You Do This Weekend?
Love Bakes Good Cakes: The Ultimate List of Summer Drinks

Lemon Chicken Orzo Soup

Here is another restaurant copycat recipe. I tried this soup at Panera Bread recently and immediately wanted to make it at home. I tried a recipe I found on Pinterest and thought it was delicious but decided to make some adjustments of my own. First, I did not get fussy about measuring the veggies. I added more spinach and onion. I also added a clove of garlic too. I tried to chop the veggies really fine, just as small as I could. I wanted to be able to almost drink the soup without a spoon. I also decided to add a tempered egg to add body and silkiness to the broth. It also balances the lemon juice really well. It turned out delicious. I know it is summer and all that, but this soup is light and fresh. It made a great lunch for dear sister and I. We have to thank dear sister for being my hand model today. Without her you could not have seen all the goodies hidden below the surface of the soup. I told her I may need her services in the future. The last photo is my favorite. She really captured all the delicious ingredients in that one spoon. I hope it will tempt you enough to try this recipe for yourself.

Lemon Chicken Orzo Soup
Serves 4 to 6

Ingredients

8 cups fat-free low sodium chicken broth
1 boneless, skinless chicken breast (6 ounces)
1 medium carrot, peeled and cut into small pieces
1 large celery stalk, cut into small pieces
1 small onion, finely chopped
1 clove garlic, minced
1 cup chopped spinach, chopped
1 sprig fresh oregano, leaves only
1 sprig fresh basil (6 to 8 leaves), chopped
1 bay leaf
1/2 tsp. Kosher salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/2 cup dry orzo
Juice of 1 medium lemon
1 egg, beaten
Lemon slices (optional garnish)
Grated Parmesan (optional)

Directions

Place all of the ingredients except the lemon juice, egg and garnishes in a 4-quart pot. Cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked al dente.

Remove the chicken breast from the soup, dice into 1/2” inch pieces, and return to the pot. Add the lemon juice to beaten egg, whisking to combine. Slowly drizzle in a ladle of broth from soup into egg mixture whisking as you go. Add two more ladles of broth continuing to whisk. Add egg, lemon and broth mixture to soup pot stirring to combine. 

To serve, remove and discard the bay leaf. Ladle soup into individual bowls and garnish with lemon slice and/or Parmesan cheese (optional).

Print It

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?

Carole's Chatter: Food on Friday - Soup

Shrimp Creole [Re-post]

Today was shrimp day at the house. Dear sister spent the day and we made Spring Rolls for lunch and Shrimp Creole for dinner. When I originally posted the Shrimp Creole recipe the camera battery died and I did not get a photo of the finished dish. So I decided to photograph the finished plate today. Now you can see how delicious looking it is. This is really a tasty dish. Probably the easiest and maybe the healthiest of all our Cajun family recipes. I hope you will give it a try some day soon.

Shrimp Creole

Serves 4

Ingredients

1 Tbsp. olive oil

1 large onion, chopped

2 stalks celery, chopped

28 oz. can whole tomatoes, crushed or diced

3/4 tsp. Kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste
1/2 tsp. Cajun seasoning, or to taste

2 clove garlic, minced

5 sprigs parsley, chopped

2 sprigs thyme, leaves only

1 bay leaf

3 lbs. shrimp

Directions

Peel and devein the shrimp. Heat oil in saucepan, add onion and brown. Add tomatoes with juice and celery; cook 10 minutes, stirring thoroughly. Add all other ingredients except shrimp. Cook 10 min, then add shrimp. Cook 20 - 30 min. longer or until shrimp are cooked adding a little water if necessary. Cook covered on a low fire, stirring occasionally. Serve over steamed rice.

For more about this recipe including step by step photos, 

check out the original post [Here].

Linking to:

The Tumbleweed Contessa: What'd You do This Weekend?

Edamame Broth Bowl

Dear sister is to thank for this delicious recipe. She was the one who introduced me to the Broth Bowls at Panera Bread. They were so good! It inspired me to try to make them at home. I looked at the ingredient list and just experimented with the quantities. The mushroom mixture was very easy. The broth relatively easy too. It just needs time to infuse the garlic and ginger into the broth. I also thought that straight veggie broth was too much. I like thinning it out with a little water. It was lighter and let the garlic, ginger and miso to be more prominent. The edamame blend however was a little more challenging. I wanted the smoky fire roasted flavor but it really dries out the edamame. I found that if you cook the edamame first and broil to get the fire roasted dark bits they are not as tough. I also found placing them hot from the broiler into a bowl and covering them helps them steam a little bit. I have made both the chicken broth bowl and the edamame broth bowl now. I find the edamame broth bowl has a wonderful smoky flavor. Just delicious! They are so easy and you could definitely make as a make ahead meal. Just make all the components one day and assemble and re-heat the next. Or take it for lunch. The leftovers re-heat well. I will definitely be making these bowls over and over again. Next time I will make the chicken version and share the Thai Seasoning Blend I made with you. So check back soon. In the meantime enjoy this make at home copycat meal. I hope you will enjoy it as much as we did.

Edamame Broth Bowl

Makes 4 large servings

Ingredients

12 to 16 oz. bag frozen edamame

1 red bell pepper, chopped

1 small carrot, julienned or small dice

1 Tbsp. + 1 tsp. olive oil (divided)
kosher salt, black pepper and red pepper flakes to taste

1 small onion, chopped

8 oz. mushrooms, sliced

3 cloves garlic, minced (divided)

1 teaspoon fresh ginger, grated

4 cups unsalted vegetable broth

2 cups water

1 Tbsp. low sodium soy sauce

1 Tbsp. low sodium Worcestershire sauce

1 Tbsp. toasted sesame seed oil

1 Tbsp. garlic chili sauce

2 Tbsp. miso paste (I used a mixed style)
8 oz. dry soba noodles (or 4 min. Chinese egg noodles)

2 cups baby spinach

1 cup coleslaw mix

1/2 head of radicchio, shredded

4 to 6 Tbsp. cilantro, torn
Sesame seeds to garnish

Directions

Preheat the oven to 450 degrees F.

Place the edamame, carrot, red pepper and 1 clove minced garlic in a microwave safe dish. Microwave cover on high for 4 minutes. Let stand 3 minutes; add 1 tsp. olive oil, salt and peppers then pour out onto a large baking sheet. Set oven to broil. Place on the middle rack of the oven and broil for 10 to 12 minutes, just until the edamame begins to brown. Remove from the oven, place in a bowl and cover. Set aside until ready to assemble bowls.

Add 2 tsp. olive oil to a large soup pot over medium-low heat. Add onion, sauté’ until onion begins to get translucent. Add sliced mushrooms continue to sauté until mushrooms are soft and begin to brown. Season with salt and peppers and remove from pot and set aside.

Add more olive oil to the pot if necessary; add remaining 2 cloves minced garlic and ginger, sauté until fragrant. Add broth, water, soy sauce, and Worcestershire sauce simmer on low for 30 minutes. Mean while prepare noodles to package directions. Remove broth from heat and whisk in sesame oil, garlic chili sauce and miso paste.

To serve add a few spinach leaves to 4 large bowls, add some coleslaw, radicchio and 1/4 of the prepared soba noodles. Then add steaming broth over the top. Garnish with 1/4 of the mushrooms, edamame mixture, cilantro and sesame seeds. Serve with a soup spoon and chop sticks.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

The Diary of a Real Housewife: Friday Favorites

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. en Place: See Ya in the Gumbo

Tumbleweed Contessa: What'd You Do This Weekend?

Anyonita Nibbles: #tastytuesdays

Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Creative K Kids: The Ultimate Party on Google+

Memories By The Mile: Treasure Box Tuesday