Roasting Is Worth Waiting For!

Swiss Chalet’s roast chicken is one of the healthier dinners you can get amongst all the fast food out there. Roasting is one of my favourite methods to prepare meat. All the flavours are being infused into your meat while the fat is melting and dripping off, creating an incredibly tasty and healthy dinner!

The only downside to roasting was that it usually takes at least 60 minutes. However, most of that time was just waiting time, so what we did was set the table and talk about our day at the dinner table while waiting for it to be done. This Balsamic roast chicken came out just perfect making all the wait worthwhile. Both Huan and Glee ate it up so fast and we were done dinner in no time. That put a big smile on my face!

Cooking Notes:

  • If you prefer white meat, boneless chicken breast takes even less time to cook. Bake the potatoes first and mid way just add the seasoned chicken breast on top.
  • The side of vegetables can be replace by any of your family favourite vegetables.

Balsamic Chicken with Roast Potatoes

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Main Dish, Side Dish
Misc Child Friendly, Gourmet, Serve Hot
Region Canadian
Adapted From Recipe.com

Ingredients

  • 4 Chicken Legs
  • 1 tablespoon Paprika
  • 1 tablespoon Olive Oil
  • 2 teaspoons Dry Thyme
  • 12 cloves Garlic ( 4 minced; 8 crushed)
  • 1 1/2lb Yellow Potatoes (cut into 1-inch cubes)
  • 3/4 cups Chicken Broth
  • 1/2 cup Balsamic Vinegar
  • 1lb Green beans
  • 1 tablespoon Vegetable Oil
  • Salt & Pepper (to taste)

Directions

Step 1
Peel and mince 4 cloves of garlic.
Step 2
In a small bowl, combine paprika , olive oil, 1 tbsp of dry thyme, 1/2 of the minced garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken leg with paste mixture.
Step 3
Preheat oven to 425 degrees, wash and cut potatoes into 1-inch cubes. Combine potatoes, broth, balsamic vinegar, crushed garlic, and thyme; season with salt and pepper in a baking pan.
Step 4
Place the rubbed chicken on top of the potatoes and bake it until potatoes are tender and liquid is reduced to a glaze and chicken is done. About 50 minutes.
Step 5
Meanwhile wash and trim the green beans and set aside.
Step 6
Once the chicken and potatoes are done turn off the heat and leave them in the oven to continue cooking.
Step 7
Heat a saute pan on high heat. Add vegetable oil and brown the rest of the minced garlic about one minute, then add the green beans and stir-fry it for 5 minutes. Add a good splash of water; the steam will finish cooking the beans. Add salt to taste and turn off heat.
Step 8
Remove chicken and potatoes from oven. Transfer chicken to serving plates with potatoes. Stir the glaze in the baking pan and drizzle over chicken.
Step 9
Add green beans onto the plate and serve immediately.

Rice Doesn’t Have to be Boring!

In the Chinese culture, rice is the main ingredient we cook in our kitchen. Every meal consists of rice and it is considered the core of every meal. All other dishes are made to go with the rice. For the longest time, I really thought there was only one type of rice in the world, White Rice!

Whenever I made rice, I used to just either make it plain or make it into congee (soupy rice). Then I noticed that Huan would eat all of his dinner and very little rice. I then asked him what was wrong with the rice. He told me that he didn’t like plain rice. So I started looking into different ways of making rice a few years back. Oh Boy! Did it ever open the gate of rice for me. I found out that there were so many different types of rice and there were a million ways to cook them too! I got so excited and tried many recipes and we barely ate plain rice any more!

This is one exciting rice recipe, the risotto. Delicate crabmeat, zingy lemon and fennel make this a really impressive meal. It is so gourmet and the presentation is just fantastic! It is perfect to serve your guests because it makes you look like a pro without slaving away in the kitchen. It is very quick and easy to make. Risotto is usually very creamy, but this one is rather refreshing and light! I am sure you and your family will love it!

Cooking Notes:

  • To speed things up, you can chop your celery, onions and fennel in a food processor.
  • The two most common names for risotto rice are: Arborio & Carnaroli

Crab Risotto with Lemon, Herbs and Fennel

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Shellfish
Meal type Main Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot
Region Italian
Inspired By Jamie Oliver

Ingredients

  • 12oz Can Chunk Crabmeat
  • 1 Large Red Onion
  • 2 sticks Celery
  • 1 Small Fennel (also known as Anise)
  • 1 tablespoon Butter
  • 12oz Risotto Rice
  • 1 bunch Parsley (small bunch)
  • 3 cups Vegetable Broth
  • 1 bunch Basil (small bunch)
  • 1 cup Dry White Wine
  • 1 tablespoon Lemon
  • 4 tablespoons EVOO (extra virgin olive oil)
  • Salt & Pepper (to taste)

Directions

Step 1
Place a large saucepan on a low to medium heat.
Step 2
Peel the onion and trim the celery sticks. Peel the outer layers off the bulb of fennel and chop in half. Finely chop the onion, celery and half of the fennel bulb.
Step 3
Add butter to the hot pan with onion, celery, fennel and a splash of water. Cook over a low heat for around 5 minutes, stirring occasionally, until soft.
Step 4
Meanwhile, bring the broth to a boil in a medium saucepan, then turn the heat down to low.
Step 5
Use a peeler to shave the remaining fennel half into really thin slices. Place these in a mixing bowl. Pick the leaves from the basil and parsley and add to the bowl of fennel.
Step 6
Open the can of crabmeat, drain and set aside.
Step 7
Your onion, celery and fennel should be soft by now, add rice to the pan.
Step 8
Stir and fry the rice for a minute until translucent, then add the wine and keep stirring until all the wine has been absorbed by the rice.
Step 9
Turn the heat to medium then add a ladle of hot broth.
Step 10
Stir constantly and continue adding broth, a ladle at a time, waiting for the rice to soak it all up before adding the next ladle. Continue until you've used 2/3 of the broth.
Step 11
Once 2/3 of your broth has been added, stir the crabmeat into the rice.
Step 12
Keep adding the broth unitl the rice is just cooked and the risotto has a nice oozy consistency. If you run out of broth, use boiling water.
Step 13
Take the pan of risotto off the heat. Stir in 2 tablespoons of EVOO. Cut the lemon in half and squeeze in a little juice from one half.
Step 14
Taste the risotto and season well with a good pinch of salt and pepper. Cover with a lid.
Step 15
Squeeze the juice from the remaining lemon half into the bowl of shaved fennel and herbs. Drizzle over some EVOO and a good pinch of salt then toss together.
Step 16
Divide the risotto between the plates, top each one with a big pinch of fennel salad and serve immediately.

Shopping List 10/22/12 – 10/26/12

Hello Everyone,

I hope everyone had a fabulous week! Here’s the shopping list for this weekend and this is what we are eating for the week!

Crab Risotto with Lemon, Herbs and Fennel
Balsamic Chicken with Roast Potatoes
Spinach Shrimp Spaghetti
Rosemary Pot Roast
Seared Fish with Cucumber Sauce over Mashed Potatoes

Have fun shopping and and enjoy you weekend!

Check your pantry

If you set up your pantry, fridge and freezer according to my “Stocking Your Pantry” post, you should already have all these items on hand. However I just put this list together so that you can double check as you will need them for this week’s dinner plans.

Butter
EVOO (Extra Virgin Olive Oil)
Salt
Olive Oil
1 Cup of Chicken broth
Paprika
Cornstarch
Worcestershire sauce
8 oz Spaghetti
Risotto rice
3 Cups Vegetable broth
White Balsamic Vinegar
Balsamic Vinegar

Produce

2 Pints of Cherry tomatoes
3 Onions
1/2 lb of Yellow Potatoes
1 Red Onion
2 Sticks of Celery
1 Small Bunch of Basil
1 Lemon
4 Cups Baby Spinach Leaves
2 Small Bunches of Parsley
1 Small Bunch of Rosemary
2 lbs Yukon Potatoes
19 Cloves of Garlic
1 lb of Green Beans
1 English Cucumber
1 Small Bunch of Scallions
1 Small Bunch of Cilantro
1 Small Fennel
5 Sprigs Thyme
8 Medium Carrots

Jams & Preserves

12 oz of Chunk Crabmeat (Canned)

Meat & Poultry
1 Beef chuck roast (2 pounds)
4 skinless, boneless chicken breasts

Seafood

4 6-8oz Fish filets (cod, mahi-mahi, halibut or salmon)
1 1/2 lb Medium shrimp, peeled, deveined and tail shells removed

Wine & Spirits

1 1/2 Cups of Dry White Wine

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Fantastic Fajitas Mean Fabulous Family Friday!

Every week I would try to incorporate FQT (Family Quality Time) at one of my dinners. This week I’ve chosen this fantastic fajitas recipe. Not only that it was really easy to make, it was a lot of fun eating it too!

I marinated my chicken in advance and an hour before dinner, I got my husband to cook  the chicken fajitas while Glee and I prepare the salsa, avocado and lettuce. It was really fun because Glee is at an age where she’s really interested in playing kitchen. So for me to let her help with the real thing, she was super excited! I took the opportunity to teach her her vegetables. When it was time to eat, we all talked about how we like our fajitas. My husband liked his with more meat while I like mine with more salsa and vegetables. Glee seemed to like eating each ingredient separately starting with her tortilla!

Cooking Notes:

  • To save time, you can marinate your chicken, make your salsa in advance.  As long as they are refrigerated you can keep them up to 24 hours.
  • If you are not a chicken fan, you can switch the meat with pork and it will taste just as good.

Chicken Fajitas

Serves 4
Prep time 25 minutes
Cook time 20 minutes
Total time 45 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot
Occasion Birthday Party
Region Mexican
Adapted From Simply Recipes

Ingredients

  • 1 1/2lb Boneless skinless chicken breasts
  • 2 tablespoons Vegetable oil
  • 1 Large Onion (sliced lengthwise)
  • 3 Bell peppers (various colours, sliced into 1/4 strips)
  • 10 sheets Tortillas
  • 1 Medium Lime
  • 1 Large Tomato (diced)
  • 1 Shallot (diced)
  • 3 cloves Garlic (diced)
  • 1 Large Avocado (sliced)
  • 1/2 cup Cilantro (chopped)
  • 5 tablespoons Olive oil
  • 1 cup Sour cream
  • 1/2 Head lettuce (chopped)
  • 2 tablespoons Cider vinegar
  • 1 teaspoon Sugar
  • Salt & pepper (to taste)

Directions

Step 1
Slice the chicken breasts in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.
Step 2
Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate for at least 1/2 hour.
Step 3
Meanwhile prepare your salsa by dicing tomato, shallot, garlic and cilantro. In a medium bowl mix all the ingredients together, add sugar, pinch of salt, pepper, 2 tbsp of olive oil and 1/2 of the lime juice. Chill it in the fridge until you are ready to eat.
Step 4
Cut onions and bell peppers and set aside.
Step 5
Slice the head lettuce and lightly dressed it with a pinch of salt and cider vinegar. Slice the avocado and put them both in fridge until ready to eat.
Step 6
Heat a large cast iron frying pan on high heat for 1 to 2 minutes.
Step 7
Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with a pinch of salt.
Step 8
Add a tablespoon of vegetable oil to the hot pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear on both sides.
Step 9
Once seared on the second side, remove and stack the seared chicken breasts on a cutting board and cover with aluminium foil to rest for 5 minutes. Together they will retain heat better as you cook the peppers and onions.
Step 10
Add another tablespoon of oil to the frying pan. Heat on high. Add onions and peppers. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Step 11
Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, salsa, avocado slices, and sliced head lettuce salad.

Fancy Fish Date Night!


During my last visit to Miami, I was able to get some time to watch cable TV. I immediately tuned into Food Network and watched many cooking shows. I came across this fish recipe and I thought to myself that it looked so good I got to try it when I get back. The tragedy was that I forgot to write down any notes and I couldn’t remember which chef was making this. So I decided to just improvise based on my memories.

Last week, Glee was sleeping over at my sisters so my husband and I had a date night. I thought it was a great opportunity to give this recipe a try because most of the ingredients were new to Glee. When Glee’s around, I tend to stick to something that she’s more familiar with and only try one new thing at a time. Having said that, I knew it was a risky move because my husband was never a big fan of fish.

Well, when he walked in the door after dropping Glee off, he told me that he thought it looked so fancy! After a few bites, he asked me, “What kind of fish is this? I really like it! We should have fish like this all the time!” That put a big smile on my face! So I would like to dedicate this fish dish to my beloved husband, Huan. I finally made a fish dish that he loved.

Cooking Notes:

  • You can use any type of white fish for this. Just make sure the fillet is the centre cut so it is nice and thick.
  • I don’t recommend slicing the potatoes by hand or a peeler because you need them to be thin enough so they can fold but not too thin that it is going to rip.

Potato Wrapped Halibut with Swiss Chard

Serves 4
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish
Meal type Main Dish, Side Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
Region Oceanian
Adapted From Food Network

Ingredients

  • 24oz Halibut fillets or any white fish fillets ((4 6oz fillets, washed and pat dry))
  • 1 Large Lemon (1/2 finely zest, 1/2 into 3-4 zest strips)
  • 2 sprigs Rosemary
  • 1 clove Garlic (crushed)
  • 6 tablespoons Olive oil
  • 2 tablespoons Vegetable oil
  • 2 Large Potatoes (thinly sliced with mandolin slicer)
  • 1 Small Fennel (thinly sliced)
  • 1 Medium Yellow onion (thinly sliced)
  • Salt & Pepper (to taste)

Directions

Step 1
Crush and peel garlic. Use a speed peeler to get the lemon zest strips. Finely grate the other half of the lemon zest and cut the lemon in half. Set aside.
Step 2
n a small saucepan, heat olive oil, rosemary, garlic, and lemon zest strips. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
Step 3
Wash and cut chard into 2-inch pieces. Spin dry and set aside. Thinly slice the fennel and onion.
Step 4
Wash and pat dry fish fillets. Season each with salt and pepper.
Step 5
Wash and peel potatoes and slice it with a mandolin slicer. Lay the slices of potatoes on top of each other like fish scales to create a sheet to wrap each fillet.
Step 6
Brush it with the rosemary oil and lay the fish on the potato sheet and wrap it. Season wrap with salt and pepper.
Step 7
In a medium saute pan heat up rosemary oil without the rosemary and lemon zest strips on medium-high heat. Add wrapped fish and fry until potatoes start to brown and fish is just cooked, about 5 minutes on each side. Base the fish with the flavoured oil whenever you get a chance.
Step 8
Meanwhile in another saute pan heat up vegetable oil on high heat. Add onions and fennel. Cook until onion starts to brown, add chard. Continue to cook until chard starts to shrivel. Add finely grated lemon zest, salt and pepper. Squeeze half of the lemon juice into the stir-fry. Mix well to combine. Turn off the heat.
Step 9
To serve, divide the stir-fry and spoon the crispy fish fillet onto each plate. Serve immediately. Enjoy!

Roll it! Roll it!

This year Glee got lots of Play Doh with a kitchen set for her birthday. She loves her Play Doh; she plays with them every chance she gets. Not only that she loves to play, she always wants a playmate. Because she’s the only child, either daddy or mummy has to play with her. Either way, she always gives us a piece of her Play Doh and says: “Loll it?!” Because she can’t make a ball herself, she wanted us to do it. Then she puts them in her play oven to bake them.

She inspired me to make meatballs. I knew that she would be all over them and may end up eating more at dinner time. So I took the opportunity and made some meatballs and introduced her to curry at the same time. I was very careful with not over flavouring them and made smaller ones just for her. I rolled both 1/2-inch and 1-inch meatballs. She ended up loving them and ate 5 of them that night!

Cooking Notes:

  • You can replace the ground beef for ground chicken if that’s what you prefer.
  • If you like vegetables, you can add other vegetables like carrots and celery. That’s how flexible the recipe is.

Curry Meatballs

Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Main Dish, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Halloween, Thanksgiving
Region Indian
Adapted From Longo Experience Magazine

Ingredients

  • 1 1/2 cup White rice
  • 1 Egg
  • 1/4 cup Tomato pasta sauce
  • 1/4 cup Breadcrumbs
  • 2 teaspoons Parmesan cheese (grated)
  • 2 teaspoons Dried oregano
  • 1lb Lean ground beef
  • 1 Medium Onion (thinly sliced)
  • 1 Red pepper (sliced into strips)
  • 2 cloves Garlic (minced)
  • 1 cup Chicken or Beef stock
  • 1 tablespoon All-purpose flour
  • 2 tablespoons Cilantro (chopped)
  • 1 tablespoon Curry powder or curry paste
  • 1/2 teaspoon Ground coriander
  • Salt & pepper (to taste)

Directions

Step 1
Cook rice according to package instructions.
Step 2
In a large bowl, stir together egg, pasta sauce, breadcrumbs, cheese, oregano, salt and pepper.
Step 3
Mix in ground beef using your hands to combine well.
Step 4
Roll mixture into 1 inch (2.5 cm)balls and place on foil lined baking sheet.
Step 5
Bake in 400°F (200°C) oven for about 12 minutes or until no longer pink inside.
Step 6
In a bowl, whisk together stock, flour, fresh cilantro, curry powder, ground coriander. Set aside.
Step 7
In a medium pot, put on high heat and saute the garlic and onion until brown. Add red pepper and cook for another minute
Step 8
Add meatballs and pour in mixture and turn the heat to medium-low.
Step 9
Cover and let simmer for 20 minutes.

Who is Baby Pork Chop?

Whenever I see or hear “Pork chop” I think of the two most important people in my life; my husband and my daughter.  Therefore I can not choose a pork chop recipe without telling you why, so here it is!

“Pork chop” is my husband’s favourite nickname for Glee.  Glee was a very small and skinny baby when she was born (5lb 13oz).  We were a little worried because she barely made it onto the growth curve in terms of weight.  After her second month check up, she gained some weight and made it onto the growth curve.  I started saying to my baby that she now has pork chop legs while bathing her and my husband happened to hear it and started calling her “Pork chop” ever since.  When people asked why “Pork chop?” he said because she was so delicious he could eat her up!  Isn’t it funny how some things work in life?!

Cooking Notes:

  • Pre-cooking your brown rice in advance would ensure that dinner will be done on time.
  • If you are not a fan of arugula, you can pair it with any leafy salad or just the glazed mushrooms by themselves.
  • You can also omit the cheese if you are lactose intolerant.

French Onion Pork Chop with Balsamic-Glazed Mushroom and Brown Rice

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Diabetic
Meal type Main Dish, Salad, Side Dish
Misc Child Friendly, Gourmet, Serve Hot
Occasion Casual Party, Formal Party, Valentines day
Region French
Adapted From Kraft Recipes

Ingredients

  • 4 Pork chops (about 6oz each)
  • 1 cup Brown rice (pre-cooked)
  • 12oz Mushroom
  • 4oz Arugula
  • 2 Onions (thinly sliced)
  • 2 cloves Garlic (diced)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Mozzarella cheese (shredded)
  • 3 tablespoons Olive oil
  • 1 tablespoon Butter
  • 2 tablespoons Balsamic Vinegar
  • Salt & Pepper (to taste)

Directions

Step 1
Prepare brown rice according to package.
Step 2
Season chops with salt & pepper and drizzle a bit on olive oil on each side. Set aside.
Step 3
Brush the mushrooms clean with a pastry brush, then trim the stalks off so they are flush with the cap.
Step 4
Peel and finely chop the garlic. Slice the onions and shred the cheese.
Step 5
Heat up another pan on high heat, add 1 tablespoon of olive oil, then lay the mushrooms in the pan. Fry the mushrooms gently, all in one layer, for 5 minutes, then turn each one over with a pair of tongs. Add garlic, salt and pepper to taste.
Step 6
When the mushrooms are soft and the garlic is golden brown, turn the heat off and add the butter and a drizzle of balsamic vinegar. Shake the pan about so all the mushrooms get nicely coated. Set aside to let cool.
Step 7
Heat the cast iron skillet on medium-high heat. Add onions and chops; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
Step 8
Cook and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Add cooked brown rice and mix well.
Step 9
Return chops to skillet. Spoon onion rice over chops. Top with cheese; cover. Cook 5 minutes or until cheese is melted.
Step 10
Meanwhile toss the Balsamic-glazed mushrooms with arugula.
Step 11
To serve, divide mushroom salad evenly onto each plate with each chop and the side of rice. Enjoy!

Imagine Visiting Thailand!

Almost everyone I know loves Thai food. However when I ask them if they have been to Thailand, almost none of them have said yes.  I visit Thailand every chance I get.  It is such a beautiful and fun place to visit.  However, I must say the food there was not what I expected; It was nothing like the Thai food in North America.  The food there was so spicy that I could barely taste anything else other than the chillies.  If you ever visit there, whatever you order, you must tell them that you want yours mild.  Even at mild, it was still pretty hot!  Here’s a refreshing noodle soup to help your imagination get to Thailand.

I remembered my first time visiting Thailand back in Summer 2003.  I went with my husband (boyfriend back then).  We wanted an adventure type of vacation, so instead of joining on a tour we went off on our own to explore.  We visited Bangkok and Koh Samui.  The most memorable thing that we did was the elephant trekking in the forest.  We got to get in touch with nature, swam under the waterfall and interacted with the elephant.  We were so amazed at how gentle and smart elephants were!  It was one of those experiences that I recommend trying at least once in a lifetime!

Cooking Notes:

  • If you don’t have fish broth, chicken broth will do the trick.
  • Also, you can replace the shrimps with pre-cooked shredded chicken breast.

Thai Glass Noodle Soup with Shrimp

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Shellfish
Meal type Main Dish, Soup
Misc Gourmet, Serve Hot
Region Thai
Inspired By Jamie Oliver

Ingredients

  • 8 cups Fish broth
  • 2 stalks Lemongrass
  • 3 cloves Garlic (finely grated)
  • 2 " Ginger (finely grated)
  • 6 bunches Scallions (finely sliced)
  • 1 bunch Cilantro (finely chopped)
  • 1 handful Beansprounts
  • 14oz Shrimps (shelled and deveined)
  • 8oz Glass Noodles
  • 1 Large Lime
  • 1 tablespoon Fish sauce
  • Salt & Pepper (to taste)

Directions

Step 1
Pour the fish broth into a large deep pan. Bring to a simmer on a medium heat then let it cook for 10 minutes.
Step 2
Meanwhile, give the lemongrass bulb a little crush and cut it in half. Add to broth and let it simmer for flavour.
Step 3
Peel the garlic and the ginger and finely grate them. Add that and the fish sauce to your broth.
Step 4
Prepare your shrimps by removing the shells and veins. Set aside.
Step 5
Trim and finely slice the scallions and roughly chop the bunch of cilantro. Wash your bean sprouts and spin dry. Toss the scallions and cilantro in a bowl with the bean sprouts.
Step 6
Add shrimp to the broth and let them simmer for 2 minutes until just cooked.
Step 7
Spoon the pieces of lemongrass out of the pan and discard.
Step 8
Add the glass noodles to the soup, cover with a lid and turn the heat off. Leave for 5 minutes.
Step 9
Cut the lime in half. Squeeze the juice from one of the lime halves into the soup. Cut the other half into wedges.
Step 10
Taste soup and add salt and pepper if desired.
Step 11
Divide the noodles and shrimp evenly into all bowls and ladle the broth on top.
Step 12
Top your noodle soup with the scallion-bean sprout salad mix and serve with wedges of lime for squeezing over.

Shopping List 10/15/12-10/19/12

Thank you for signing up with Gleeful Gourmets! After a week of turkey meals, I am sure you are craving for something light. So this week we are going to lighten it up with some varieties. Here’s what I’ve put together for the week. I hope you and your family will enjoy this week’s menu!

Thai Glass Noodles Soup with Shrimps
French Onion Pork Chop with Balsamic-Glazed Mushroom and Brown Rice
Curry Meatballs
Potato Wrapped Halibut wiht Swiss Chard
Chicken Fajitas

Have fun shopping and please note that you don’t have to eat the meal in the same order as we did in our family. That’s why as a member you get all 5 recipes at the beginning of the week, so that you can take a look at the prep and cook time and decide which fits your busy schedule best!

Check your pantry

The following items should already be in your pantry, fridge and freezer. If not, don’t forget to get them as you will need them for the week.

Dried oregano
Ground cumin
Ground coriander
Curry powder or Mild curry paste
Vegetable oil
Olive oil
Balsamic Vinegar
Worcestershire sauce
Fish sauce
Salt
Sugar
All purpose flour
1 1/2 cups of White Rice
1 cup of Brown rice
Chicken or beef stock
Fish broth
14 oz of Shrimps
Butter
1 egg
11 Cloves of Garlic

Produce

12 oz of mushroom
4 oz of Arugula
2 Inches of Ginger
6 Small bunches of Scallions
1 Large Lime
1 Handful of Beansprouts
2 sprigs of Rosemary
1 small fennel
Head lettuce
1 large lemon
2 stalks of lemongrass
4 Onions
1 large Avocado
2 large tomatoes
1 Shallot
1 large bunch of Cilantro
2 large Yellow Potatoes
1 bunch of White Swiss chard
4 bell peppers of various colors

Bread & Bakery

1/4 cup Breadcrumbs
8 to 12 flour tortillas

Cheese

2 tbsp Grated Parmesan cheese
1/2 cup Shredded Mozzarella Cheese
1 cup of Sour cream

International & Ethnic

8 oz of Glass Noodles

Meat & Poultry

1 lb Lean ground beef
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
4 boneless pork chops (1-1/2 lb.), 1/2 inch thick

Seafood

4 6oz Halibut fillets or any white fish fillets