Creamy Shrimp and Tomato Chowder

(image provided from YahooShine/Better Homes and Gardens)

I didn't have any shirmp left to make this, because I had used it all the night before, but I tried it with cubed chicken pieces and thought it was tasty that way too :)

Source: Better Homes and Gardens, posted on Yahoo Shine Food

Ingredients

2 stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 Tbsp. olive oil
2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained
8 oz. medium peeled cooked shrimp
1/2 cup whipping cream
1/2 cup water
Ground Black Pepper
Slivered fresh basil
Focaccia wedges (optional)

Directions

In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
Ladle chowder into bowls; top with basil Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).


Nutrition Facts * Calories245, * Total Fat (g)15, * Saturated Fat (g)8, * Monounsaturated Fat (g)6, * Polyunsaturated Fat (g)1, * Cholesterol (mg)152, * Sodium (mg)1056, * Carbohydrate (g)14, * Total Sugar (g)10, * Fiber (g)2, * Protein (g)15, * Vitamin A (DV%)0, * Vitamin C (DV%)40, * Calcium (DV%)12, * Iron (DV%)14

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

(photo courtesy of Oxmoor House)

I made this for dinner last night and it was fantastic. Very easy to make, super light, refreshing, and filling too. If you love dill and lemon, you will love this dish! It is from the Cooking Light Fresh Food Fast cookbook. What is amazing about this dish is that when I made it, it seriously looked just like the picture! When does that ever happen?

This post has two recipes, one for the pasta salad and one for the vinaigrette.

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Lemon-Dill Vinaigrette

Yield: 1/3 cup (serving size: about 1 tablespoon)

Ingredients

- 1/3 cup (1.3 ounces) crumbled feta cheese

- 1 tablespoon chopped fresh dill (I didn't have fresh so I used 1teaspoon on dried dill in a jar)

- 3 tablespoons fresh lemon juice

- 2 teaspoons extra-virgin olive oil

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

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Preparation

1. Combine all ingredients in a small bowl, stirring well with a whisk.

Salmon, Asparagus, and Orzo Salad

Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients
- 6 cups water
- 1 pound asparagus, trimmed and cut into 3-inch pieces
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 (1 1/4-pound) skinless salmon fillet
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup thinly sliced red onion

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Preparation
1. Preheat broiler.
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2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
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3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

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4. While orzo cooks, sprinkle fillet evenly with salt and pepper (I added lemon juice and dill too). Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness (it took 15 minutes until my salmon was done). Using 2 forks, break fish into large chunks. Combine orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat. Add salmon and gently toss again. .
Nutritional Information
Calories: 310 (32% from fat)
Fat: 11g (sat 3.2g,mono 4.7g,poly 2g)
Protein: 26g
Carbohydrate: 24.6g
Fiber: 2.2g
Cholesterol: 56mg
Iron: 1.4mg
Sodium: 333mg
Calcium: 67mg

Sort-Of-Thai Noodles

This recipe comes from Ruth Reichl's novel Garlic and Sapphires. Check it out, if you're a foodie that is. It is a story about a food critic and is peppered with recipes throughout. The two that we've tried have quickly become favorites in our house. Enjoy!


Yield: 4 servings

1/2 lb. rice noodles (rice sticks)
1/4 cup sugar
1/4 cup Asian fish sauce
1/4 cup rice vinegar (or white wine vinegar)
2 TBSP peanut oil
1/2 lb. medium shrimp, peeled and deveined
2 cloves garlic, minced
1/2 lb. ground pork or turkey
4 scallions, sliced into 1/2-inch lengths (including about half of green parts)
2 eggs
1 tsp. crushed red pepper
1/4 cup fresh lime juice (about 2 limes)
1/2 cup salted peanuts, chopped
1 lime, cut into wedges
Sriracha chili sauce
Fresh cilantro for garnish

1. Soak the noodles in hot water (I brought mine to a near boil) to cover for 20 minutes, until soft. Drain and set aside.
2. Mix the sugar, fish sauce and vinegar together and set aside.
3. Heat oil in wok till smoking. Saute the shrimp just until they start to change color, about 1 minute. Remove from the wok and set aside.
4. Add garlic, then the pork and half the scallions. Saute just until the pork loses its redness, then add the drained noodles and mix quickly. Add the reserved fish sauce mixture, reduce heat to medium and cook until the noodles have absorbed all the liquid, about 5-8 minutes.
5. Move the noodles to one side and crack one egg into the wok, breaking the yolk. Tilt the wok so you get as thin a sheet of egg as possible, and scramble just until set. Then mix the egg into the noodles. Repeat with the second egg.
6. Add the shrimp, remaining scallions and red pepper flakes and mix thoroughly. Add the lime juice and cook, stirring for another minute.
7. Transfer noodles to a serving plate or individual bowls, sprinkle with some of the peanuts. Serve with lime wedges, remaining peanuts and chili sauce and garnish with fresh cilantro.