Coconut Green Curry Shrimp Soup with Zucchini Noodles

Coconut Green Curry Shrimp Soup with Zucchini Noodles

by | Seafood, Soups

Craving a cozy bowl of tropical magic? Our Coconut Green Curry Shrimp Soup with Zucchini Noodles is like a beach vacation in a bowl — rich, creamy, a little spicy, and packed with fresh veggies and tender shrimp! Ready in under 30 minutes, it’s the perfect mix of healthy comfort food and bold Thai flavors. Grab your spoon (or chopsticks!) and dive in.

#CoconutCurryLove #ShrimpSoup #HealthyComfortFood #QuickAndDelicious #ZoodleRecipes #ThaiFoodInspired #EasyDinnerIdeas

Ingredients:

Base:

•1 tbsp coconut oil (or avocado oil)

•1 small onion, finely chopped

•2–3 garlic cloves, minced

•1 tbsp fresh ginger, grated

•2–3 tbsp green curry paste (adjust to heat preference)

•1 can (13.5 oz) full-fat coconut milk

•2 cups vegetable broth (or chicken broth for a richer flavor)

•1 tbsp fish sauce (optional, but authentic)

•Juice of 1 lime (plus wedges for serving)

Protein & Veggies:

•1 lb raw shrimp (peeled & deveined)

•2 medium zucchini, spiralized into noodles

•1 cup mushrooms (shiitake or cremini), sliced

•1 red bell pepper, thinly sliced

•1 small carrot, julienned or thinly sliced

•1 cup baby spinach or bok choy

Herbs & Garnishes:

•Fresh cilantro, chopped

•Fresh Thai basil (or sweet basil), torn

•Sliced green onions

•Red chili flakes or fresh Thai chili (optional for heat)

⸻

Instructions:

1.Sauté the aromatics:

Heat coconut oil in a large saucepan over medium heat. Add onion and sauté until translucent (3–4 minutes). Stir in garlic and ginger, cooking another minute.

2.Add green curry paste:

Stir in the green curry paste and let it cook for 1–2 minutes until fragrant.

3.Create the broth:

Pour in the coconut milk and broth. Stir well to combine. Add fish sauce and lime juice. Bring to a gentle simmer.

4.Cook the vegetables:

Add mushrooms, carrots, and bell pepper. Simmer for about 5 minutes until just tender.

5.Add shrimp:

Drop in the shrimp and cook for 3–4 minutes until they turn pink and opaque.

6.Zucchini noodles + greens:

Stir in zucchini noodles and spinach/bok choy. Simmer for just 1–2 minutes (don’t overcook zucchini).

7.Finish with herbs:

Remove from heat and stir in fresh cilantro, Thai basil, and green onions.

⸻

To Serve:

Ladle soup into bowls, garnish with extra herbs, lime wedges, and chili flakes. Serve hot and enjoy the aroma and balance of creamy, spicy, and herbaceous elements.

Roasted Chicken with Herbed Butter

Roasted Chicken with Herbed Butter

by | Favorite Recipes, Meats

Roasted Chicken with Herbed Butter

Roasted Chicken with Herbed Butter

One way to achieve a delicious moist roasted chicken is to create a butter mixture, which is easy to make and adds flavor.

With the whole chicken, (usually around 3.5-4 lbs.) I use a large spoon to separate the skin of the chicken from the meat itself. Therefore creating a little pocket to stuff with the herbed butter mix. I gently continued to use my spoon or small spatula to separate the skin from the meat all the way around the breast of the chicken as well as the legs. Once that is done, I add half of the herbed butter mixture into the cavity, and be sure to include the legs. Then use the other half of the mixture to spread on outside of the bird’s skin, so you get an evenly seasoned chicken. Additionally, I sprinkle the outside of the bird with salt.

I created an herb compound butter using fall herbs this time around – sage, thyme and rosemary. However, depending on the flavor you are going for or the time of year it is, you could easily change up those fresh herbs to something else, or add some chopped garlic to the mix! 

Ingredients

  • 1 Organic Whole Roasting Chicken (3.5-4 pounds)
  • 8 tablespoons salted butter, softened
  • 1 tablespoon diced fresh sage
  • 2 teaspoons diced fresh thyme
  • 1 teaspoon diced fresh rosemary
  • 1 lemon cut in half
  • 1 1/2 teaspoons sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Position rack in the middle of the oven.
  3. Place the whole chicken on a cutting board and pat it dry with paper towel. Using your spoon or spatula gently separate skin from the meat on the breast, leg and thighs, being careful not to pop a hole through the skin. 
  4. Use a roasting pan with rack.
  5. Place the chicken breast-side up on wire rack.
  6. In a small bowl, add butter, sage, thyme, and rosemary. Using a fork or spoon mix together until all the ingredients are combined.
  7. Take half of the mixture and rub under the skin.
  8. Be sure to get it all over.
  9. Sprinkle outside of chicken with salt
  10. Place the lemon halves inside the chicken cavity. (Optional – Using cooking twine, tie the legs together.)
  11. Place chicken in the oven and roast for 15 minutes at 400 degrees F. Remove from oven, rub remaining butter mixture all over of the chicken. Reduce over temperature to 350 degrees F. Place the chicken back into the oven and continue roasting for 65 minutes. (Calculate entire cooking time at 20 mins per pound.) 4 lbs. = 80 mins.
  12. Remove from oven. Insert a thermometer into the thickest part of the thigh (the bottom of the chicken.) The chicken will be done when the thigh is 165 degrees F.
  13. Remove roasted chicken from oven. Let the chicken rest for at least 15 minutes before carving.
  14. Serve and enjoy!

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Tomato Sauce

Tomato Sauce

by | Favorite Recipes, Pastas

Tomato Sauce

This homemade tomato sauce was absolutely delicious! I loved the combination of sweet tomatoes and salty spices. The sauce was thick and flavorful, and it had just the right amount of tanginess. The garlic and basil were perfectly balanced and added a wonderful depth of flavor. The texture was spot on and the overall flavor was amazing. I would highly recommend this homemade tomato sauce to anyone looking for a delicious and easy to make sauce.

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 chopped onion
  • 2 medium-sized chopped garlic cloves 
  • 1 large can crushed tomatoes 28 oz
  • 2 tbsp tomato paste
  • Salt to taste
  • 5 basil leaves for garnish
  • grated parmesan cheese

Using a medium saucepan on medium heat, add olive oil, add the onions and cook for 10 minutes. Add garlic and cook for 2 minutes. Add the can of crushed tomatoes and tomato paste, add in salt to taste. Cook on medium-low heat for 20 minutes, stirring occasionally. It can be covered as well. Then transfer to a food processor and or blender, and blend until smooth. 

Add to zucchini noodles or cooked spaghetti. Add parmesan for taste and garnish with basil leaves. Enjoy!

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Gazpacho

Gazpacho

by | Favorite Recipes

Gazpacho

Tasty summer gazpacho recipe

Gazpacho

 Similar to my Watermelon Gazpacho recipe, this is quick and easy to prepare. 

I married some juicy heirloom tomatoes, with bell peppers, and cucumbers. All of which have a high water content, making it unnecessary to add tomato juice. This recipe was pretty simple even though the list of ingredients seems a bit daunting. As long as you have the right measuring tools it’s quite simple to make. Optional: make a big batch and store in the fridge for up to five days.

Ingredients:

  • 3 cups of diced heirloom tomatoes + 2 tbsp for garnish
  • 1 ½ cups of diced cucumbers – seeded and peeled + 2 tbsp for garnish
  • 1 ½ cups of diced red pepper – seeded + 2 tbsp for garnish
  • 1 cup of diced onions
  • 1 cup of croutons
  • 2 tbsp of tomato paste
  • 2 tbsp olive oil + 1 tsp for drizzle on garnish
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tbsp of balsamic vinegar
  • 1 tsp diced garlic
  • 1 tsp salt

Place all the ingredients into a food processor and blend until smooth. Chill the soup for minimum 4 hours but can be stored in the fridge over night. Mix all the reserved garnishes (tomatoes, cucumbers, and red peppers) with olive and salt. Place a tbsp onto each serving. Serve with a cool cocktail, perhaps a watermelon margarita or mojito.

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Red Pepper Pasta

Red Pepper Pasta

by | Pastas, Vegetables

 

red=pepper=pasta

I love this simple Red Pepper pasta, with a little kick of red pepper flakes.

Ingredients:

  • 1 tbsp salted butter
  • 2 tbsp oil (EVOO)
  • 2 Bell Peppers
  • 1 yellow onion
  • 1 tsp salt
  • ½ cup whipping cream
  • 1 tsp. red pepper flakes (use less if you have an aversion to spice)
  • 15 fresh basil leaves (sliced)
  • 1 box of spaghetti (300 grams) or 300 grams of fresh spaghetti

Instructions:

Boil water for pasta. I have my fresh pasta here which I will post the recipe to in a couple of days. Be sure to salt the water after water boils. Julienne the peppers into ¼” wide strips. Chop the onion into same size julienned strips. In a large skillet add the oil and butter to medium high heat, then add the onions and peppers, sauté for approximately 10 minutes until both are slightly browned. Add salt and toss. Add in the cream and the red pepper flakes and cook down till cream thickens. Pasta should be timed so that they are finished around the same time. Using pasta tongs, add spaghetti to the pan of peppers adding in some of the pasta water so that it dilutes the sauce a bit, so it’s not too thick. Stir pasta to coat all of the spaghetti. Place the pasta into bowls then add the sliced basil to the bowl. And voila!

Light and Fluffy Waffles

Light and Fluffy Waffles

by | Breakfast

Light and Fuffy Waffles

Perfect waffles for the weekend, also can be made in advance then frozen.

Fluffy Waffles

 

If you are looking for one of the lightest and fluffiest waffle recipe, look no further. Using the Hamilton Beach Waffle Maker this recipe is a perfect solution to those perfect weekend waffles.

 

Ingredients

  • 1 cup organic flour (I prefer italian Caputo Tipo “00”)
  • 3 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp powdered sugar
  • 3 eggs, separated
  • 1 cup milk
  • 4 tbsp organic vegetable oil
  • 1 tsp vanilla

In a large Bow, whisk together the flour, baking powder, salt, and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to flour mix. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into the batter. Pour one pre-measured scoop of batter (about ⅔ cup) into the middle of the waffle make. Cook 5 to 6 minutes on medium heat setting of Hamilton Beach Waffle Maker, or until golden brown.

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