Thai Fish Soup

Hello friends of The Not So Cheesy Kitchen, it's Heather from All Roads Lead to the Kitchendropping by to share a bowl of soup with you today, because Bea has been so busy lately that she's forgotten to feed you. (Joke!) And hey, when all else fails, soup always comes to the rescue. Especially one this simple, that comes together quickly, and packs loads of flavor!

This soup came about on a clean out the pantry and fridge night, so I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

As far as the fish went, I had a few fillets of tilapia and a large swai fillet that I took out of the freezer the day before, and in those went. Mild white fish is definitely the way to go here, it paired perfectly with the broth made slightly creamy from the addition of coconut milk.

You may notice the obvious crazy yellow color of my broth. That comes from the addition of turmeric in my homemade curry powder. I'd probably opt to use a curry powder without turmeric next time (though turmeric is a very Thai-inspired ingredient), just because I think it might be more visually appealing.

Oh, and I mentioned this came together quickly, right? You can have a pot of delicious soup on the table in under 30 minutes. What are you waiting for!?

Thai Fish Soup

This brothy soup enriched with coconut milk is packed with chunks of tender white fish, veggies and herbs. Switch up the add-ins to match the season!

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Keywords: simmer soup/stew dairy-free pescetarian Thai

Ingredients (serves 4)

for the curry broth:

• 2 teaspoons vegetable oil
• 3 spring onions or scallions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon sugar
• 4 cups reduced sodium chicken broth
• 3/4 cup coconut milk
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sea salt

everything else:

• 1 pound white fish (I used a mix of tilapia and swai)
• 1 1/2 cups mixed vegetables, cut very small (peas, carrots, corn)
• 1 cup cooked rice
• 1/4 cup mixed chopped fresh cilantro, basil and mint leaves
• lime wedges

Instructions

Heat oil in a medium saucepot over medium heat. Add green onions, garlic, curry powder and sugar; cooking, stirring constantly for 2 minutes. Add chicken broth, coconut milk, ginger and salt. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Add the fish and veggies to the pot, simmer until everything is cooked through, 3-5 minutes. Stir in rice and cook for 1 minute longer. Remove from heat and stir in herbs. Serve with lime wedges for squeezing over each serving, to taste.

-adapted from Taking On Magazines and Family Circle Magazine, January 2014

More delicious soups from the sea (at girlichef):
Caldo de Camaron y Pescado (Brothy Shrimp and Fish Soup)
Manhattan Clam Chowder
Rhode Island Clam Chowder
Smoked Salmon Chowder (inspired by Pike Place Chowder)

Tropical Shrimp Skewers with Coconut Rice {Guest Post by Cindy's Recipes and Writings}

Today I welcome my friend Cindy from Cindy's Recipes and Writings to The Not So Cheesy. I cannot wait to give this dish a try. Thank you so much for making in a dairy free dish for all of us to enjoy :) Now please read own....Thank you, Cindy! 

I'm so exciting to be guest posting for Bea today! I met Bea through Sunday Supper and got to know her, her girls and their diet restrictions through her wonderful blog and recipes. I'm a professional cook and recipe developer. I work at a women's college where a lot of the girls have diet restrictions and I know it can be a challenge to offer variety on a daily basis.

I'd love if you stop by my blog sometime and say hello! http://www.cindysrecipesandwritings.com

Hope you're having a great time, Bea!

Tropical Shrimp Skewers with Coconut Rice

These Tropical Shrimp Skewers are fast and easy and this creamy rice uses coconut milk. You'll never miss the dairy. Thread the skewers a few hours ahead to save time. If using bamboo skew
ers soak them in water 10 minutes before using on the grill to prevent fire. This sounds like a no brainer, but you would be surprised at how many people scorch their food or worse when skewers catch fire!

Ingredients

•  1lb. large shrimp, peeled and deveined 
•  1 cup pineapple chunks, cut in 1-inch pieces 
•  1 cup cherry or grape tomatoes 
•  1/2 red and/or green bell peppers, cut into 1-inch pieces 
• 1/4 medium red onion cut into 1-inch pieces 
•  1/2 cup orange juice
•  1/2 cup brown sugar 
•  1/4 tsp. salt 
•  1 Tbsp. orange zest 
•  1/4 cup toasted coconut Coconut Rice 
•  1 cup rice 1 cup coconut milk 
•  1 cup water 
•  1 Tbsp. coconut oil 
•  2 Tbsp. shredded baking coconut 
•  Salt to taste 

 Combine rice, coconut milk, water, coconut, oil and salt in a saucepan. Bring to a boil, reduce heat and cook for 15 minutes or until tender. Check about halfway through to see if you need to add a little more water since the coconut milk tends to thicken fast when cooking. Keep warm until skewers are grilled. 

Make your glaze.
 In a 1-quart saucepan, combine orange juice, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling while stirring until sauce is reduced to about 1/2 the volume, approximately 10-12 minutes. Divide glaze into 2 equal portions. Reserve one portion as a condiment for cooked shrimp.

 Preheat grill to medium-high heat. Spray grill lightly with cooking spray.

 Thread skewer through thickest part of shrimp, alternate between tomato, pineapple and pepper and onion to fill skewer. Be careful not to overlap shrimp and vegetables.

 Place on grill and cook about 10 minutes, turning occasionally. Brush with glaze during the last few minutes of cooking time and cook until shrimp are opaque. Discard leftover cooking glaze used for grilling.

 Serve over rice or on the side. Sprinkle with orange zest and toasted coconut. Drizzle with reserved glaze if desired.

Mixed Paella for #PaellaDay

It is here - Ron could not be excited - the 2013 National Paella Day!  Paella is one of his favorite foods and he was just thrilled when he got the news.  What about you?  Do you love Paella?  Have you made it at home?

Paella was the one dish Ron always got at our favorite restaurant here in Portland.  He was just heartbroken when they closed :) Honestly, I kid you not.  The reason he was so sad was because of the Paella - it was his favorite dish.  Loaded up with chorizo, shrimp, squid, mussels, and clams - a huge pan full of deliciousness. What was this blogger left to do?  Yup, exactly try to make it at home. I was nervous, actually very nervous but the result was fantastic - so when Martin from the ENOFYLZ Wine Blog asked who would be blog about Paella Day it was an automatic "Aye". How could I resist, plus Martin is making a wine suggestion...

I knew that Ron's arm did not need to be twisted let me just say, that the girlies were not that excited about it.  They devoured all of the chorizo amongst themselves, as well as a bunch of the rice...oh, and it was so nice and crusty.  By the way, I do not have a Paella pan but use my well seasoned cast iron pan which worked beautifully.

Take a look here it is in progress...

Can you tell what all the goodies?  There are chicken drumsticks, a couple of baby back ribs, and chorizo....Oh yes, absolute deliciousness in the making...and here it is mixed Paella for Paella Day. Packed with not only chicken drumsticks, chorizo and baby back ribs but also clams as well as shrimp. Be sure to visit ENOFYLZ Wine Blog to get all the recommendations to go with your Paella

Oh, yes I almost forgot the recipe.  Let me disappoint you a little today by linking in the recipe I have been using these last couple of times. But, there is no need to be sad because this recipe is absolute perfect.  I made a couple of additions this time by adding the chicken drumsticks, as well as four individual baby back ribs.  

1. Brown chicken, together with the ribs  after browning chorizo,
2. Remove browned chicken and ribs from pan before adding the onion, garlic, and pepper
3. Add  chicken, and ribs back to the pan once the rice, and broth are added
4. Proceed with rest of the recipe....

Enjoy and Happy National Paella Day 

Ron

Seafood Linguine with bay scallops, manilla clams, and Oregon bay shrimp

was our Saturday night dinner. This was a first for me as I have never made clams before...well, I am happy to report that the experiment worked out...

It actually was very delicious and I so glad that the clams turned out...Oh, and just in case you are wondering the girls preferred their pasta - as usual - plain but they both tried the seafood and liked it a lot; clams were their favorite.

Seafood Linguine

Splash of olive oil
3-4 cloves of garlic finely chopped
3-4 TB of fresh thyme
1/2 C  White Wine

1 lb.    Manilla Clams
1/4 lb  Bay Scallops
1/4 lb. Bay Shrimp
1/4 lb. Snap Peas, cleaned and cut in thirds

1 lemon juiced
Salt, Pepper
Parmesiano Reggiano - optional
Linguine cooked al dente

1. Bring water to a boil, and add pasta
2. While pasta is cooking, heat olive oil in two different pans. When hot add garlic and thyme to one
    pot {the one for the clams) and sautee, when fragrant add the white wine, followed by the clams
    and cover.
3. While clams are in cooking in the pot - carefully sauté the bay scallops in the pan.  It only takes a
    couple of minutes, then add the snap peas and cover
4. Drain pasta
5. Take the clams off the heat and discard any clams that did not open.  Pour clams with liquid to
    the pan with the bay scallops.  Add lemon juice, salt, and pepper to taste.
6. Mix bay shrimp with the rest of the seafood
7. Place pasta in a serving bowl, pour seafood with juice and all over the pasta. Toss it all up and top
    - if using - with Paremsiano Regiano.