Tag Archives: easy preparation

Orange-Ginger-Lime Soup

17 Aug

So comforting on cold days and super easy to make! Ingredients can be added or removed per your tastes. Whatever is in the fridge will work! (If you add mushrooms, though, put them in last. They shrivel up pretty quickly.)

Serves 4.

Ingredients

2 c orange juice
2 c chicken/vegetable stock
2 packages soba noodles
1 red/green/yellow pepper, sliced
1 carrot, shredded
1/2 cabbage, shredded
1/2 onion, sliced
12-16 shrimp, shelled
2 ts soy sauce
1 tb ginger, grated
1 lime
1 tb hot sauce (*less if you don’t like things too spicy)

Directions

1. Bring orange juice and broth to a boil.
2. Reduce heat to medium and add grated ginger and vegetables. Cook 2 minutes.
3. Add soy, juice of one lime and hot sauce. Taste and adjust if necessary. If it’s too spicy, add a little more oj.
4. Toss in shrimp and noodles. Cook 3 minutes.
5. Remove from heat and slurp away!

Coconut-Crusted Salmon w/ Pineapple Salsa

17 Aug

This was my first foray into making a fish dish. I was nervous a little nervous – no one wants an overcooked fish! – but the recipe turned out to be foolproof. I’ve made it dozens of times since and it never fails to please!

Serves 2.

Ingredients
Fish
2 pieces of skinless, boneless salmon
1 ts salt
1 ts pepper
1/3 c shredded coconut

Salsa
1 c chopped pineapple
2 tb extra virgin olive oil
1/2 small red onion, diced
1/4c chopped cilantro
1 lime
salt & pepper

Directions

1. Preheat your oven to 375.
2. Sprinkle the salt and pepper over the salmon. In a bowl, pour out the coconut and coat the salmon.
3. Line a tray with foil, place the fish on the tray and pop it into the oven for 13 minutes.
4. Meanwhile, combine the pineapple, cilantro, onion, oil, juice of the lime and salt & pepper in a bowl. Mix and taste – you may feel it needs more salt, pepper or lime juice depending on your preference.
5. Remove the fish from the oven and plate. Top with the salsa and devour!

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