I highly recommend this soup! The ginger and lime in here take over and I didn’t even notice a fishy flavor.  Maybe it was just unfishy fish. Whatever it was I liked it. I ate all the left overs too so don’t go looking for them.

 

 

The recipe was inspired and quite adapted from this Thai styled chicken soup recipe from this soup book that I can’t remember the name of but looked like that. Google is being no help right now sorry.

 

 

So here’s how it started, a few edamame, garlic and ginger just sitting there and next thing you know, we had soup!

Mince garlic and half of the green onions, sautéed In coconut oil.

add coconut milk  to broth, saving some to add to soup at the end.

 

 

add sautéed  garlic and onion tops

 

and fish sauce

 

 

In same pan lightly sauté fish pieces, to capture all the garlic flavor

 

 

add fish to broth

and lime zest

Finely mince fresh ginger and add to soup.

 

and add seeded red pepper.

 

 

bring to boil, then simmer.

 

 

simmer about 10 minutes.

 

 

add a bit more coconut milk, edamame, and remaining green onion Then serve.

 

 

Thai-style Fish Soup

ingredients

• 1 tsp coconut oil
• 2 cloves garlic, minced
• 1 small red jalapeno (or other hot red pepper),seeded and chopped
• 1 lime, zested, (and then juiced and reserved for  another purpose)
• 1-2 green onion tops, finely sliced, divided
• 1 quart chicken or fish stock
• 3/4 pound cod fish, cut into small pieces
• 1 1-inch piece of fresh ginger, finely diced
• 1-2 Tbsp fish sauce
• 1 tsp sugar
• 1 can coconut milk, (not lite is better), divided
• 2/3 cup edamame, cooked and shelled
• small bunch of cilantro, snipped  (optional)

   Mince the garlic, and sauté in coconut oil until soft and translucent; add half the green onions

   Warm the broth, then add the coconut milk; add sautéed garlic and onion and fish sauce. and simmer gently  Lightly sauté the fish pieces in the pan the garlic was sautéed in; add fish to stock;  add 1 Tablespoon lime zest, minced fresh ginger and red pepper; Bring just to a boil, then lower to a simmer for about 10 minutes; add edamame; 
  Serve with more green onions, add a bit more coconut milk and cilantro, if desired

 

If you’re not into vegan or vegetarian or you just like bacon you’ll love this gluten free nori wrap!

 

 

Alll you need is some nori sheets,

 

 

some hummus to spread over the nori sheet,

 

 

some cooked bacon to put on the hummus,

 

 

some lettuce to put right next to the bacon,

 

 

some tomato slices,

 

 

and cheese because I always like cheese in BLTs.

 

 

A little salt and pepper to taste.

 

 

Roll it all up and there it is, ready to eat!

 

 

Slicing neatly is not so easy but don’t worry about it, they taste great!

 

Hummus BLT nori wraps

ingredients

• nori sheets
• hummus
• bacon
• lettuce
• tomato slices
• cheese slices
• salt and pepper to taste

 

Spread hummus on nori sheet, place bacon, lettuce, tomatoes and chees down the center.

roll it up, slice and eat.

 

Gluten free, vegan and quick. These nori wraps can be made with whatever vegetables you have on hand.

 

 

Just get a nori sheet

 

 

and spread some hummus on it.

 

 

place some carrot sticks down the middle.

 

 

Next to the carrots add cauliflower,

 

 

Brussel sprouts,

 

Edamame,

 

 

red onion slices and some salt and pepper.

 

 

Roll it up, slice and eat.

 

 

yum.

 

Nori wraps with Brussel sprouts and edamame

Ingredients

• nori sheets
• hummus
• carrot sticks
• cauliflower, cooked or raw if you like it that way but I don’t
• Brussel sprouts, cooked and quartered
• edamame, cooked and shelled
• red onion slices
• salt and pepper to taste

 

Spread hummus over nori sheet. in the center place vegetables. season with salt and pepper to taste. Roll up, slice and eat.

 

This was a last minute idea to put quinoa in the quesadillas. But it turned out to be a good one, they tasted great.

 

 

In a pan over medium heat place a corn tortilla.  Add cheese, beans, peppers,

 

 

quinoa, and ham.

When the cheese melts fold in half. Cook a few minutes more.

 

 

 

Let cool a little and serve.

 

 

gluten free Quinoa ham and cheese quesadillas

ingredients

 

• Corn tortillas
• cooked red quinoa
• cheese
• ham
• sautéed bell peppers

 

I was very excited when I found these gluten free wraps. I thought I was going to have to give up wraps to eat gluten free. That changed when I got these. For a few days I left them in the freezer just happy that I COULD have wraps if I wanted to. Finally I got them out and threw together some version gone astray of Ree’s wrap recipe.

 

 

I got out a piece of cream cheese and put it in a bowl to soften.

 

 

then headed to the garden for a handful of parsley.

 

 

Chopped it up with one of my new knifes. Yes, I got some new knives. Thanks Ellen!

 

 

Toss the chopped parsley in the bowl.

 

 

Then I ran back to the garden for a few onion tops.

 

 

Chopped them up

 

 

and added them to the bowl.

 

 

juice of half of a lemon.

 

 

Then I mixed it together and think a larger bowl would’ve been better.

 

 

If you have one of those julienner things use it, if not you can just chop you carrots real thin with a knife like I did. 

 

 

a few red bell pepper slices,

 

 

a few orange bell pepper slices,

 

 

a few yellow bell pepper slices,

 

 

and a few green bell pepper slices.

 

 

Then get one of the wraps. If you dawdle as much as I do and you’d kept your wraps in the freezer they’d be thawed and then some by now.

 

 

Scoop out some cream cheese spread

 

 

and spread it around.

 

 

put some lettuce on,

 

 

a few carrots, some yellow peppers,

 

 

red peppers,

 

 

a few orange peppers, green peppers,

 

 

and a few slices of ham.

 

 

Then roll it up.

 

 

 

This is the sad part,

 

 

I started to cut then and it all cracked!

It was like there was no gluten  to help it hang together.

 

 

So they were more like 3 sided crumbly sandwiches.

 

 

They tasted all right though.

 

 

I think next time I will try using these gluten free wraps as quesadillas maybe cheese will hold it all together.

 

 

Crumbly Gluten Free Wraps

 

ingredients

• Udi gluten free wraps
• 8oz cream cheese
• 1/4 cup chopped parsley
• 1 tablespoon chopped onion tops
• juice of half of a lemon
• salt and pepper to taste
• 1/4 yellow bell pepper julienned
• 1/4 orange bell pepper julienned
• 1/4 red bell pepper julienned
• 1/4 green bell pepper julienned
• lettuce leaves
• lunch meat slices

 

In a bowl, mix cream cheese, parsley,  onions, and lemon juice.

Spread cream cheese spread on wrap, layer on vegetables and lunch meat. Roll up and slice. Serve right away or make ahead. They don’t get any more crumbly sitting in the fridge.