Sunday, February 10, 2019

Ginger Shrimp and Veggies

As I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season.  Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away.  It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it.  I have already made this recipe a few times and my family loves it.  A hint - use parchment paper on your sheet pan for easy clean up!


  • 1 lb medium shrimp, peeled, deveined, and patted dry
  • 3 carrots, bias sliced
  • 3 c broccoli florets
  • 1 c snow peas or sugar snap peas, trimmed
  • 2 Tbsp canola oil*
  • 2 Tbsp soy sauce*
  • 1 Tbsp fish sauce*
  • 1 Tbsp orange juice*
  • 1 Tbsp grated fresh ginger*
  • 2 cloves minced garlic*
  • 1/4 tsp crushed red pepper*
  • 1/4 tsp black pepper*
  1. Preheat oven to 400 degrees F.  Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.
  2. In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper.  Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.
  3. Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque.  Serve with orange slices and cilantro, if desired.

Difficulty: easy
Time: prep 15 minute, cooking 10-15 minutes
Source: Better Homes and Gardens Magazine, Dec 2018

Sunday, January 13, 2019

Italian White Bean, Sausage, and Cabbage Soup

We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy.  This hearty soup is perfect for a cool fall or winter day.  My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.

  • 1 pound hot or regular breakfast sausage
  • 1 small onion diced
  • 1 small cabbage sliced into bite size pieces, about 4 cups worth
  • 1 14 ounce can of diced tomatoes
  • 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
  • 6 cups chicken broth store-bought or homemade
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme

  1. Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. 
  2. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.

Difficulty: very easy
Time: 15 minutes prep, 15 minutes cooking