So here it is February 12th already…. Where has the year go to so far!!! A great sunny day today but really cold…only in the 20’s….brrr.. Time for another soup recipe. I wanted to use black beans so here is shrimp and black bean soup. Another easy recipe and great with a nice hearty bread or a simple side salad. A nice way to warm up after a brisk walk around the lake or just around the block.
• olive oil cooking spray
• 2 medium onions, chopped
• 2 medium tomatoes, cut into wedges
• 4 cloves garlic, minced
• 6 cups low sodium vegetable or chicken stock
• 1/2 cup water
• 30 oz. black beans, rinsed and drained
• 1 tsp ground cumin
• 1 tsp dried oregano
• 8 oz. peeled, deveined shrimp (I use large)
• Sea salt and ground black pepper to taste
• Finely chopped cilantro (optional)
Spray stockpot with cooking spray. Heat over medium-high heat until hot. Sauté onions and garlic celery until tender, about 5 minutes. Remove onions and garlic and place in food processor. Add tomatoes and 2 cups of stock and blend until smooth; return mixture to stockpot. Add remaining 4 cups of stock, water, black beans and spices to stockpot and heat to boiling. Reduce heat and simmer, uncovered for 10 minutes, adding shrimp after 5 minutes. Season to taste with sea salt and ground black pepper. Garnish with finely chopped cilantro if desired.
Now that fall is upon us it’s time to start cooking with some of nature’s beautiful colored bounty! Squash is so versatile, beautiful and full of fiber and yummy goodness! I like to use small acorn squash for this recipe but any variety should do well, kuri, kabocha or even spaghetti squash. Experiment and have fun with this simple recipe! You can substitute chicken, turkey or tofu for the shrimp or can simply omit for a vegetarian dish.
- 1 cup organic whole grain brown rice
- 2/3 lb large raw peeled, deveined shrimp, cut into small pieces
- 4 small organic acorn squash (about 1 lb or slightly over), cut lengthwise and seeded
- 4 oz. organic baby spinach, roughly chopped
- organic Celtic sea salt
- Fresh ground organic black pepper
- 2 tsp organic dried thyme
- 1/4 cup organic whole-wheat panko breadcrumbs
- 1 1/2 tsp extra virgin olive oil
Preheat oven to 375°F Coat a large baking dish with olive oil cooking spray. Coat insides of squash with salt and pepper to taste. Place squash upside down on baking sheet and bake for 30 – 35 minutes or until easily pierced with a fork. Remove squash from the oven but leave on for further baking.
While squash is baking cook rice in rice steamer – about 60 minutes. Stir in shrimp when there is about 4 -5 minutes left for rice to cook. Cook until shrimp are pink. Leave rice and shrimp covered.
In a large bowl, mix rice and shrimp mixture, baby spinach, thyme, salt and pepper to taste, stir well. Spoon mixture into squash halves. In a small bowl mix breadcrumbs with olive oil, stir until breadcrumbs are moist. Sprinkle breadcrumbs over squash.
Place filled squash back on the baking sheet and bake until breadcrumbs are browned, about 15 – 20 minutes.