Brazillian Shrimp Soup

This is SO yummy! Even Adalyn ate a ton! I had baguettes with it, and it was such a filling meal. :) 

Serves 4


Ingredients:
1 onion, chopped
green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk (Coco Manila brand is my favorite)
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes: 

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

From: foodandwine.com

Seared Scallops with Snow Peas and Orange

Photo by: Quentin Bacon

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

• 1 cup couscous
• 2 teaspoons plus 1 tablespoon olive oil
• 16 sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 orange
• 3/4 pound snow peas, halved lengthwise

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.

We really enjoyed this. It is a very light meal, but add a salad and some yummy dessert and its perfect! Gavin chowed down on the Scallops and both kids ate the snow peas like candy!

Tilapia Italiano

Serves 4

Prep: 5 minutes
Cook: 20 minutes

Ingredients

• 4 tilapia fillets
• 1/4 cup extra-virgin olive oil
• 2/3 (14 ounce) can diced tomatoes
• 2/3 teaspoon thyme (fresh off the stem or granulated )
• 2/3 (4 ounce) can black olives (sliced )
• 2/3 teaspoon parsley
• 1/3 teaspoon fresh basil
• 1 1/3 garlic cloves (minced )
• 1/3 cup vidalia onion (sweet, finely chopped )
• 2/3 teaspoon fresh lemon juice
• 4 sprigs thyme
• 4 lemon slices

Directions

1. Preheat oven to 400 degrees.
2. Lightly spray a shallow baking dish with cooking spray (olive or canola).
3. In a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
4. In the prepared baking dish, arrange the fillets skin side down and season with salt.
5. Spoon the tomato mixture over the fillets abundantly.
6. Bake, uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
7. Garnish fish with lemon slices and fresh Thyme .

Serve with pasta out of your pantry (tortellini is recommended, but I've used everything from bowtie to egg noodles).

Baked Tilapia With Vegetables

Serves 4
Prep time: 10 min.
Cook time: 20 min.

Ingredients:

* 4 tilapia fillets
* 2 tablespoons olive oil
* 2 large portabella mushrooms, diced
* 1 yellow bell pepper, chopped
* 6 green onions, chopped
* 2 dashes sea salt
* 1/2 teaspoon paprika
* 2 teaspoons dried tarragon, crumbled

Directions:

1. Preheat oven to 450°F.
2. Lay down aluminum foil on baking sheet and arrange fillets in a single layer.
3. Sprinkle with salt and paprika; Set aside.
4. In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes.
5. Add tarragon, and simmer 2-3 minutes more.
6. If this mixture is very wet, simmer to reduce another minute or two.
7. Spoon contents of skillet over fish.
8. Bake@ 450F 20 minutes.