Shrimp and Potato Soup

I saw a recipe for soup in a magazine. I haven't had soup in a long time and the idea of it was persistent. So I made soup for dinner.

 

Sauté celery heart and 1/2 a diced onion in olive oil. When translucent add chopped parsley, salt and dill. (I used the frozen parsley from an earlier blog.)

 Throw in a diced potato and then 32 oz vegetable broth. Boil till potato is cooked.

 Add a handful of chopped shrimp and cook for a few minutes.

It's delicious!

You can eve use orzo, pasta or rice. 

Lenten Meal Plan, Week #6

 Lenten Meal Plan Week #6

 

 

 

 

SUN-  Cincinnati Style Chili and Pasta , Fried Zucchini
 

MON- Baked Potato and L/O

TUES- Baked Tofu and Rice (didn't get to it last week)

WED- Potato/Zucchini Fritters

 

THURS- Pierogies

 

FRI- L/O

 

SAT- Shrimp and Rice

Lenten Meal Plan, Week #5

SUN- Briani

 

MON- L/O Spinach and Rice 

TUES- Potato Fritters

WED- Baked Tofu and Rice

 

THURS- Pasta Shells and Clam Sauce

FRI- Cincinnati Style Chili and Pasta

SAT- Shrimp and Rice 

 

I never did make Lenten Dolmathes.  I'll just wait till the real thing after Lent. 

Toss Up a Pasta and Shrimp Salad

This evening I was tired by dinner time and hunger was creeping in.  I knew my son had been snacking all afternoon so I wasn't worried about what he was going to like and I took a risk.  I threw together this Pasta and Shrimp Salad.

Yes, I am off track with my menu plan.  I have been distracted with the card business and laundry... I don't even know what I was supposed to cook for today.  So glad I had my basic GO TO's on hand.  Elbow Macaroni, frozen shrimp, garden veggies. 

I boiled 1/2 a pound of elbow macaroni for 5 minutes in salted water.  I added ground turmeric, garlic and @ 10 shrimp (which I cut in thirds or half to stretch the portion) to the boiling water and cooked the shrimp.

After I drained the pasta, I cooled it off a bit and then added

Finely chopped:

• 4 green onions (wish I had red onions)
• fresh parsley (cilantro would have also worked)
• 3 celery stalks
• 1/2 seedless cucumber
• 1/2 c (well drained) crushed pineapple (wish I had chunks)
• a shredded carrot 
• (grapes might have gone well in this dish too)

I poured 1/2 c of Asian salad dressing and tossed, as in mixed- not threw away.  It needed more salt so I included a dash of soy sauce.  

 

 

 

 

It was pretty good, if I have to say so myself.  Actually, I do since I was the only one who ate it.  If you try this recipe, you'll have to let me know how you like it. 

Shrimp and Rice is Oh So Nice!



 

Shrimp and Rice is a great Lenten meal.  The key is to make a broth with the shrimp shells, this gives it a great flavor. 



TO MAKE THE BROTH:

• Start with easy peel shrimp.
• Clean shrimp- put shells in a pot and shrimp in a bowl.
• Put bowl in fridge.
• Add @ 4.5 C water and a bay leaf in the pot of shrimp shells and boil shells for @30 minutes to make a broth.
• Strain broth into a large glass measuring cup and discarded cooked shells.

• Finely Chop 1 onion, 3 celery stalks, 3 cloves of garlic, and saute in pot till tender. 
• Add 1/4 c white wine.

 

COOK THE RICE:

• Add 4 c of shrimp broth (supplement with water or vegetable broth if there isn't enough,) 1/2 c tomato sauce and add 2 c rice.  Cover pot with a lid.  Bring to a boil.

• Cook rice for 10 minutes. Stir so it won’t stick and simmer so it won’t spill over.

•  Add cleaned shrimp and 1/4 c chopped parsley to pot and stir. (I forgot to add parsley but it adds great color and flavor.) Replace lid. Simmer another 10 minutes.
• Add lemon to taste (a very Greek thing to do.)
• Serve!

Lenten Meal Plan Week #3

Two weeks down, five more to go and I still have a pile of Lenten recipes I haven't even looked through yet!  Having the meals planned in advance has been such a help. I might plan my meals all year long!  This is what I am planning for this week!

SUN- Briani (Roasted Vegetables) and L/O Spinach in Rice.

MON- Baked Potatoes and TVP Cincinnati Style Chili with Guacamole Salad.

TUES- Baked Tofu and Mushrooms Over Steamed Rice with a Garden Salad.

WED- Veggie Soup and Fresh Rolls.

THURS- Potato Fritters and Baked Lima Beans with Cut Raw Vegetable.

FRI- Shrimp and Pasta Salad and L/O.

SAT- Lenten Dolmathes (didn't get to them last week) and Spanakopita and Rice Pilaf in preparation for Sunday.