Coconut Shrimp Soup

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Adapted from Everyday Food

Ingredients:
1/2 pound shrimps, peeled, deveined
a handful of angel hair pasta
1 can coconut milk
1 medium carrot, peeled, halved lengthwise and thinly sliced
2 garlic cloves, minced
2 tbsps ginger, minced
2 stalks scallions, finely chopped
fresh lime juice
pepper flakes
salt, pepper, oil

1. Heat oil in a large saucepan over medium-low heat. Add garlic, ginger and pepper flakes. Cook until golden and fragrant, about 1 minute. Add carrots, coconut milk and 3 cups of water. Bring to a boil.
2. Break pasta in half and add to pot. Return to boil and then simmer until pasta is al dente and carrots are tender.
3. Add shrimps and stir until opaque. Remove pot from heat. Stir in lime juice and season with salt and pepper to taste. Serve in bowls and garnish with scallions.

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Brussels Sprouts with Bacon and Apple

Filed under Vegetables + Salads · Print This Post

Adapted from Everyday Food

Ingredients:
6 slices of bacon
2 pints Brussels sprouts, ends trimmed, halved
1 apple, cored, cut into 1/4-inch slices and halved crosswise
2 tbsps red wine vinegar
salt and pepper

1. Preheat oven to 425º. Arrange bacon in a single layer on a large baking pan. Bake until browned, about 10 minutes. Add Brussels sprouts in a single layer. Sprinkle with salt and pepper. Roast for another 15 minutes. Add apple in another layer. Roast for another 10 minutes or until apples are soft.
2. Remove from oven and put into a salad bowl. Separate bacon pieces and chop into smaller pieces. Toss back in the bowl with sprouts and apples and vinegar.

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