Broccoli Slaw

Inspired from a hearing about Jennifer Collin's vinegar-based coleslaw I tried a recipe myself. Hers was a little different, but this one made a great healthy summery side or snack. Enjoy

Broccoli Slaw
veggies
1 bag broccoli slaw
1/4 c. Golden Raisins
1/4 c. Red Onion, finely diced
1/4 c. Nuts or Sunflower Seeds (options)

dressing*
1/4 c. Red Wine Vinegar
2 Tbs. Low Fat Mayonnaise made with Olive Oil
1 Tbs. Honey
1 tsp. Olive Oil
1 tsp. Sugar
1/2 tsp. Cayanne (to taste)
Sea Salt & Cracked Pepper (to taste)

Mix all ingredients to the dressing together until they form a smooth dressing.
Pour over veggies, raisins and nuts. Stir well. Serve.

*I like my coleslaw lightly dressed, if you prefer more dressing you may want to double the recipe and add it to the veggies until you get the amount you prefer.

Shrimp Tacos!

Ok made this a couple of days ago....it was really good.
I'll separate it out into the different parts of the meal to make it easier to follow.

Grilled Shrimp Tacos
Preheat oven to 400 degrees. I would marinate shrimp first, then get the veggies in the oven, then get rice going, then make sour cream sauce. When veggies, rice and sauce are done grill shrimp and heat tortillas.

List of All ingredients needed:

• 3/4 - 1 # Shrimp, cleaned and deveined
• 1 pkg. Soft Tortillas (I used and really liked the new Mission Low Carb ones, they are white and have 11 g. fiber! They were really good.)
• Jasmine Rice
• Chicken or Vegetable Broth (optional for rice)
  
• 1 small can Chipotle Chilies in Adobo
  
• 1 small can Chopped Green Chilies
  
• 1 jar Pico de Gallo (I used Pace, it was surprisingly good)
• 1 small can Corn
  
• 1 bunch Cilantro
  
• 2-3 Limes (for juice and zest)
• 1/2 Red Onion
• 1/2 Sweet Onion
• 1 Zucchini
• Lite Sour Cream
• Cumin
• Coriander Seeds
  
• Sea Salt
  
• Cracked Pepper
• Olive Oil and Canola Oil
  
• Red Wine Vinegar
• Honey
• Sugar
  

Grilled Shrimp
3/4 # Shrimp, cleaned and deveined
1 lrg. Chipotle Chili with 2 Tbs. Adobo (these come in a can w/the adobo sauce)
2 Tbs. Chopped Green Chilies
Honey (a good drizzle over top)
1/2 Tbs. Cumin
Juice from 1/4 lime
Sea Salt & Cracked Pepper (to taste)
Olive Oil (a good drizzle)

Mix all ingredients together from above to marinate shrimp, cover and put back in the fridge. Continue on to make other items below.
Once everything is done, you will either be grilling the shrimp on a grill or grill pan. If its the grill I suggest using skewers. I used the grill pan, which was easier for such a small batch.
Put burner on a little higher than medium and brush grill pan with canola oil. When pan is hot, cook shrimp 2 minutes and flip, cook 1-2 minutes or until cooked. Serve.

Grilled Vegetables
1/2 Red Onion chopped into quarter moons
1/2 Sweet Onion chopped into quarter moons
1 Zucchini chopped into half moons
Red Wine Vinegar(a good drizzle over top)
Honey (a good drizzle over top)
1 Tbs. Corriander Seeds
1 tsp. Cumin
Juice from 1/2 lime
Sea Salt & Cracked Pepper (to taste)
Olive Oil (a good drizzle)

Mix dressing together and pour over vegetables. Spread onto a non-lined baking sheet and roast at400 degrees for 30 minutes.

Mexican Rice
1 C. Jasmine Rice
1 1/2 c. Water or broth (follow package directions)
2 tsp. Cumin
2 cloves Garlic smashed and peeled
Juice and Zest from 1 lime
2 Tbs. Pico de Gallo
1 tsp. Green Chilies (if you want it spicier)
1/4 c. Corn, drained
Sea Salt & Cracked Pepper (to taste)
1 tsp. Olive Oil (optional)
1/4 c. Chopped Cilantro

Mix everything together (except cilantro), cook as package directs. Bring to a boil, stir. Reduce heat to simmer, cover and cook for 20 minutes. Take off heat when done and fluff.


Cilantro Lime Sour Cream
1/2 c. Sour Cream
Zest from 1 lime
Juice from 1/4 lime
1/2 tsp. cumin
1/2 tsp. sugar
1/2 tsp. Cracked Pepper
1 tsp. Chopped Cilantro

Mix everything together. Serve.
(can be made ahead)

What's Cooking Tonight: Tom Yum Soup with Pineapple

Ok so I really made this last week, when it was all rainy and cool out. It was so good, I served it with Veggie Egg Rolls and Baked Sweet Potatoes.
I used Eating Well's recipe and then ended up changing it around a bit. I did not have time to find an Asian market so the changes I made might be because I did not have all the right ingredients. The soup originally came out not too spicy and a little bitter, so I added the brown sugar and siracha. This soup does get spicier as time goes on, so keep that in mind when making it.
I aslo added more veggies because I didn't add the shrimp.
I will put my changes to the original in RED.

Tom Yum Soup with Pineapple
6 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: 45 minutes

Ingredients

• 1 stalk lemongrass, cut into 1-inch pieces (see Tip) (2 Tbs. Lemon Grass Paste)
  
• 2 1/4-inch-thick slices galangal, (see Tip) or ginger (3 1/4-inch-thick slices Ginger)
  
• 6 cups reduced-sodium chicken broth (8 C. Chicken Broth)
  
• 2 jalapeños, sliced (1 lrg. Serrano Pepper sliced)
  
• 4 Thai lime leaves, (see Tip) or 3 2-inch strips lime zest (3 2-inch pieces lime zest)
  
• 1 1/2 cups chopped fresh pineapple
  
• 1 cup sliced shiitake mushroom caps
• 1 medium tomato, chopped
• 1 small green bell pepper, cut into 1-inch cubes
  
• 1 small red bell pepper, cut into 1-inch cubes
• 2 tablespoons fish sauce, (see Tip)
• 1 teaspoon sugar (+ 1/4 c. Brown Sugar)
  
• 8 ounces peeled and deveined raw shrimp, (26-30 per pound) (did not use)
  
• 1/4 cup fresh lime juice
• 2 scallions, sliced
• 1/3 cup chopped fresh cilantro
• Siracha (to taste)
  

Preparation

1. Gently smash lemongrass and galangal (or ginger) on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and lime leaves (or zest). Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.
2. Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions and cilantro.

Tips & Notes

• Tip: Lemongrass, galangal, Thai lime leaves (sometimes called Kaffir or makrut lime leaves) and fish sauce lend the signature Thai flavors to this soup. If unavailable at your supermarket, find these ingredients at Asian markets.

Nutrition

Per serving: 105 calories; 1 g fat (1 g sat, 0 g mono); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (19% dv)

Genie's Portobello Sandwich

This sandwich is somewhat high maintenance, but worth it. These mushrooms are delicious....and I don't even particularly like portobellos normally. I am posting this as a request after the Ladies Luncheon. Enjoy!

Genie's Portobello Sandwich
* This will make 4 large sandwiches or 6-8 mini sandwiches (depending on loaf)

2 Packages Portobello Mushrooms, degilled and sliced
1 Sweet Onion, cut into wedges
1 small jar Roasted Red Peppers, julienned
3-4 Roma Tomatoes, Sliced
Provolone Cheese, 6-8 Slices
Spring Greens - 1 bag
Salt & Pepper (optional)
Dijon Mustard or Basil Mayo (I used basil mayo for the luncheon)
1/2 loaf Sunflower Bread (found at Publix)

Pre-heat oven to 400 degrees.

Roast Veggies
Toss sliced and degilled portobellos with canola, balsalmic, honey, salt & pepper, rosemary. The measurements are to taste, I drizzle over everything and mix until it looks like vegetables have been tossed with a nice vinaigrette. Then spread onto an UNlined baking sheet.
Toss the cut up onion with canola, salt and pepper and sherry wine vinegar (measurements similar to portobellos). Spread out on a separate unlined cookie sheet
Roast both the portobellos and the onions at the same time, for about 15-20 minutes. Check on them at 15 minutes. The portobellos may finish before the onions.

Basil Mayo
Mix 1/2 c. mayo with 2-4 Tbs. Basil Pesto (to taste) to make basil mayo if you would like to try this instead of dijon.)

Assemble Sandwich:
Spread both sides of bread with either dijon or basil mayo. Assemble sandwich in this order: spring greens, roasted portobellos, roasted onions, cheese, tomatoes. Salt and pepper tomatoes. Top with second slice of bread. Serve.
Serve!