Ilana - Purple Team

Thai Hot and Sour Shrimp Soup



Serves 4.

2 cups low-sodium or homemade chicken stock, or mushroom stock (I made mine from scratch - see below)
1/2 lb shrimp, raw with shells on
1/2 tsp chili paste, or to taste
6 mushrooms, sliced
1/2 tsp lime zest plus juice of 1/2 lime
1 tbsp fish sauce
A handful of bean sprouts (optional)
A few cilantro leaves, for garnish (optional)

In sauce pan, simmer stock and shrimp for 10 minutes. Remove shrimp and set aside to cool a bit. Add the chili paste, mushrooms, a tiny bit of the lime zest, half of the lime juice and the fish sauce to the pot, and continue to simmer. Peel the shrimp and add them back to the pot. After 30 seconds or so, remove pot from the heat.

No-salt added soup stock (I made this since I find there is enough salt in the fish sauce already and I bloat very easily from salt):
- 1 onion cut in half and sliced
- 6 gloves garlic unpeeled
- 2 carrots peeled cut in 1/2
- 1 parsnip
- 5 medium mushrooms
- 2 small bay leaves
- handful of peppercorns
- 6 cups water

Add all ingredients to a pot. Boil 5 minutes then simmer for 1 hour. Strain stock into a another pot.

I also served the soup with a mango salad.

this is a pic of my sons bowl I meant to get a pic before he started eating.looks gross but its good.

tuna mac
1 can of tuna
1 box of mac and cheese

basically you make the mac and cheese like it says on the box
drain the tuna and mix to the mac and cheese.we normally have to double the recipe to feed all of us.

its our cheap way of making it instead of buying hamburger help stuff.

Whoops totally failed to paste picture.

Sorry. I couldn't afford fish twice this week (although I love fish!) I eat fish quite often, but times are hard right now, so I did what I could with what I had in the cupboard. Salmon Burgers it is!

Smoked salmon roll ~ real easy!

Low carb tortilla of your choice
2 tablespoons of cream cheese with onions and chives
2 oz of smoked salmon

Roll and enjoy!

Lemon Garlic Rainbow Trout
Muscles (Clams)
Tomato and Mozzarella "Salad"



Lemon Garlic Rainbow Trout:

Rainbow Trout
Garlic
Lemon
Olive Oil
Salt
Pepper

Sautee garlic in olive oil, combine with lemon juice. Smother trout with the sauce, add salt and pepper to taste. Pan fry for 5 minutes or so to color, then bake at 400* for another 10 minutes or so (or until fish flakes easily with a fork.)


Muscles (Clams):

Muscles
Butter or Margarine
White Wine
Left-over Lemon Garlic sauce from trout

Combine butter or margarine with white wine and lemon garlic sauce, simmer to cook off some of the alcohol. Add muscles and remove as soon as all shells are open (should only be a few minutes.)


Tomato and Mozzarella "Salad":

Cherry Tomatoes
Mozzarella (balled or sliced from mozzarella log)
Basil
Olive Oil
Balsamic Vinegar (or combine apple cider vinegar with a splash soy sauce - tastes VERY similar!)
Salt
Pepper

Combine cherry tomatoes, mozzarella, basil, olive oil and vinegar in a bowl. Add salt and pepper to taste.


Very yummy dinner! Came to about 850 calories for me, but that's because I ate A LOT of muscles (I love me some muscles!)

Here's the saltfish I cooked on Sunday afternoon...