Thai Shrimp Quinoa

I have a confession to make. I have a slight pinterest addiction. This past week while I was sick I finally figured out how pinterest works..and..I am officially hooked. What's not to love about people sharing amazing recipes and ideas? Anyways, this excellent recipe came from pinterest. It is inspired from a wonderful blog called http://iowagirleats.com. Of course you should all know me by know and I changed the recipe :) I have a nice board on pinterest devoted to scrumptious recipes that I would like to try. Most of which are desserts, so it will probably take me awhile to try all of them! *I'm trying to get my body ready for summer!*  Pinterest has been giving me more than just recipes, it has been filling my head with ideas! I basically want to decorate and make crafts all the time. I have already redone our spear bedroom! I have one more coat of paint to do, so I will post some pictures later this week!

This recipe was super great. It was different than any other quinoa recipe that I've tried. Different in a very good way. Here is what you need to make this yourself:

• 1 cup quinoa, rinsed and drained
• 1 cup lite coconut milk
• 1 cup chicken broth
• 2 green onions, chopped
• 1 tablespoon  minced ginger
• 2 teaspoons minced garlic
• 1 cup frozen peas or a can of peas
• 1-8oz can pineapple tidbits, drained
• 1/4 cup cilantro, chopped
• 16 pieces of shrimp (as little or as many as you would like. Precooked)
• 2 eggs
• 2 Tablespoons soy sauce
• 1 tbsp lemon juice
• garnish with chopped peanuts

Step one:
Rinse your cup of quinoa. Cook like rice. Instead of using 2 cups of water use 1 cup of coconut milk and 1 cup of chicken broth. *Put on medium high heat and bring it to a boil. Once it boils bring it down to low and cover it. Cook like that for 15 minutes or more. You want all of the water to be absorbed.*

Step two:
Heat up  a large frying pan (or wok) on medium heat & spray some non stick spray. Add the green onion, garlic and ginger. Cook for a minute or so. Make sure you do not burn the garlic or ginger.
Add the peas, cilantro and pineapple. Cook for another 2 minutes or so.

Step three:
Push all of the yumminess around the edge of the pan. Create a space in the centre. In a small bowl beat the two eggs then add them to the space in the pan. Like so...

Step four:
Let the egg cook there for a minute or so then use your spoon to stir the egg into everything else. Add your (peeled and precooked) shrimp. Also add the cooked quinoa, the lemon juice and the soy sauce. Stir it all together and fry it up for a few minutes. Serve warm with chopped peanuts on top. SO GOOD.

I highly recommend this recipe (which makes sense..it is on my blog!)
I had a really great week of food. We made banana chocolate chip muffins, whole wheat bread, whole wheat zucchini chocolate chip muffins(which are already on the blog), crock pot orange chicken AND Dan made me Israeli lamb kabobs. With all that said, do you think I took pictures of it all? NOPE. I am terrible. haha Anyways at  least I took pictures of one meal this week!
Happy Monday everyone!
xo
Britt

Thai Chicken Curry Soup

Happy Monday everyone! I hope it was a good day for you all! I had my french course this morning and I was looking forward to a nice relaxing afternoon-until my work called me in :( Even though I had to work today, it's been a good day. It was especially good because tonight Dan and I made dinner together. It has been awhile since we actually cooked together. Sad, I know. Dan has been super busy with work & school, so I've been the one cooking most nights. Anywho, it was nice to cook together. Guess what we made?? THIS! This Thai soup was something I was craving, and it totally hit the spot. Here is what you need to make this yourself, today, right now ;)

SERVES 4-6


Vermicelli, as much as you desire.

1 tablespoon olive oil

1 clove garlic, minced

1/2 tsp dried basil

1 teaspoon ground ginger

2 tbsp green curry paste

2 cups carton chicken broth

2 tablespoons soy sauce

1 tablespoon white sugar

1 can reduced-fat coconut milk

2 skinless boneless chicken breasts, chopped into bite size pieces

1/2-1 cup sliced mushrooms

2 big handfuls (yes, I use handfuls to measure) baby spinach leaves

1 tablespoon lemon juice

2 green onions, thinly sliced

1 egg, hard boiled (if desired)

To turn up the heat add:

• 1-2 tsp dried chilies
• 1-2 tsp chili sauce

Step one:

Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.

Step two:

Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.

Step three:

Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.

Add the cooked rice noodles into the soup.

Step four:

Garnish with half a boiled egg and green onion.

Enjoy!

Have a great week everyone! I shall see(?) you all again this time next week!
xo
-Britt