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

I’ve been a little busy doing recipe research at this time of year. Well, sure you could call it eating other people’s food but sometimes I need to try different things and see different things in person to get inspired.

 

This cherry tomato salad was delicious!

Same salad side view.

Taco salad with more chili than I bargained for but it was gluten free.

 

Quinoa salad. Super good and I can’t remember what all was in but I can go to food gawker with a refined search and get some specifics for that.

 

gingerbread two-bite cupcakes!

 

Caprese salad appetizers.

Biscotti.

Simple, but sometimes the classics are classics for a reason.

Spinach dip.

 

Edamame Hummus is so good!

I’d never had edamame hummus before but when I discovered it I anchored myself by the appetizers and had seconds a few times. This is definitely on my must-make list.

Thank you Pam for sending me the recipe I am going to make this for sure.

 

Edamame Hummus

Ingredients:

• 1 1/2 cups edamame (green soy beans) cooked and shelled
• 2 tbsp tahini paste (sesame seed paste)
• 1/4 cup water plus more if needed
• 1 tsp lemon zest
• juice of one lemon
• 1 clove garlic, crushed
• Kosher salt to taste
• pepper
• 2 tsp olive oil
• black and white sesame seeds as a garnish (optional)

Directions:

In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.

I have heard about kale chips, I have looked at pictures of kale chips, I have read tweets about people enjoying their kale chips and I have even gone so far as to ask for the exact recipe that my cousin uses to make her kale chips that her little boy loves so much but somewhere in the back of my mind I was afraid they were going to be as unappealing as coleslaw so I kept putting it off. 

 

Well the day finally came, I put on my brave face and went out to the garden and picked large armload of kale and reassured my self this was a good idea because there are lots of good vitamins in kale.

 

It really is pretty looking.

 

Washed it and pulled off the stems. I left it to dry, actually I gingerly beat it onto the towel.

 

I poured in a splash of olive oil

 

and mixed it around with my hands. I really couldn’t figure any other way to get the leaves covered without using a ridiculous amount of oil.

 

I spread some on cookie sheets

 

and put it in the oven. 

 

For the remaining batches I minced up some garlic and made them as garlic kale chips.

 

I pulled them out when they started to get brown in spots.

 

Sprinkled it with salt and ate them. They were good.

I mean so good I ate every last one.

Kale chips are nothing like coleslaw, this I now know.

 

 

Kale Chips

ingredients

• 10-15 leaf/branches of kale
• a splash of olive oil
• salt and minced garlic to taste.

bake at 350 until they start to turn brown in spots.

Roasted brussel sprouts are sooo good! I’m dead serous about this!

These are so good you want to convince other people that they still actually do hate brussel sprouts just so you can eat them your self.

Last year I had roasted brussel sprouts at my cousin’s house and I’ve wanted to make some just like hers ever since! So I called her and she cheerfully gave me her recipe while in the middle of doing three other things including keeping up her side of a conversation with her super smaht little boy!

 

I did my best to follow her straight forward recipe and the disobeyed it a little ‘cause that’s the kind of girl I am.

 

I chopped, no pealed six cloves of garlic

 

Then sliced them.

 

I wanted more flavor in the Brussels so I cut in half any large ones.

 

A tablespoon or so of olive oil.

 

1/4 cup water because I didn’t want the scorched look.

 

seasoned with salt and pepper to taste.

 

Baked at 425 for 40 or 50 minutes.

 

I baked in two dishes one layer deep and combined after baking.

 

Eat for snacks before dinner with fingers.

Or if there are any left serve with dinner.

Yum.

Did I mention I really like Brussel sprouts cooked like this?

 

Roasted Brussel Sprouts with Garlic

• 1 lb. Brussel sprouts
• 6 cloves garlic sliced
• 1/4 cup water
• 1-2 tablespoons olive oil
• salt and pepper to taste

Bale at 425 for 40 – 50 minutes stirring at 25 minutes through.

 

Somewhere in the garden there is parsley, lots of parsley.

It’s just a matter of finding it. Nope, that’s basil.

Well once you find the parsley we can make parsley potatoes.

Wash it first, there always seems to be a little dirt on it.

Mince up the garlic too.

Cube potatoes.

Then put potatoes in with water, olive oil, parsley and garlic.

Boil until tender.

 

season with salt and pepper and serve immediately

 

Potatoes with parsley

• 3/4 cup water
• 1/4 cup chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves minced
• 2 cups cubed red potatoes

Combine all ingredients in a medium sauce pan over medium-high heat. Bring mixture to a boil Cover and reduce heat to medium-low; cook 20 min or until potatoes are tender when stabbed with a fork. serve immediately.