Black Bean Soup with Lime Shrimp

In the past, I was not that much of a seafood person. I am not a fan of anything that taste too "fishy." However, recently I have started to add it into my diet and much to my surprise I have started to enjoy my seafood adventures. I spotted this recipe in one of my cookbooks and decided to make it for a few friends. We all loved it! Soup is such a comfort food for me...and this one hit the spot. This soup is light, full of flavor, filling, and a little spicy. This is certainly a crowd pleaser and it's pretty too!

Black Bean Soup with Lime Shrimp
Courtesy of Express Lane Meals

5 tbl of extra virgin olive oil

1 medium onion finely chopped

4 garlic cloves chopped

2 tbl chili powder

1 tsp of ground cumin

1/2 rsp of red pepper flakes

1/4 c fresh flat leaf parsley

16 jumbo shrimp, peeled, deveined

2 14 oz cans black beans rinsed and drained

1 14 oz can diced fire-roasted tomatoes

5 cups chicken stock

zest and juice from 2 limes

salt and pepper

hot sauce to taste

Heat a medium soup pot over medium-high heat with 2 tbs of the extra virgin olive oil. Add the onions and 3/4 of the garlic, the chili powder, cumin, salt and pepper. Cook until onions are tender, stirring frequently.

While the onions are cooking, in a dish combine the remaining garlic, 3 tbs of extra virgin olive oil, red pepper flakes, lime zest, parsley, and a pinch of salt. Add the shrimp and coat them in the mixture.

Add the black beans in with the onions. with a potato masher or a fork mash up half of the beans. Add the fire-roasted tomatoes, chicken stock and stir. Turn heat up to bring to a bubble.Once it bubbles turn it down and let it simmer for about 10 minutes.

Preheat a large skillet over medium-high heat. Once skillet is hot, add shrimp and cook them for about 2-3 minutes on the first side. When you turn the shrimp add the lime juice and continute t cook for another 2-3 minutes until the shrimp are pink.

Once that is done, you are ready to serve! Season the black bean soup to taste with salt and pepper. Laddle the soup in a bowl and top with the shrimp.

Orzo with Sausage, Peppers, and Tomatoes

This dish is simply delicious! I made this for the first time last night and it was such a winner that I even brought leftovers to work today (I never bring leftovers so this is a big deal). I stumbled across this recipe the other day when I took a break from watching CNN at work and spent some quality time with the food network channel. What I originally liked about this dish was that it seemed "quick and easy" which to me, are ideal adjectives when it comes to cooking on a weeknight.

Orzo with Sausage, Peppers, and Tomatoes
Courtesy of FoodNetwork.com

1 jar of roasted bell peppers (red and orange)

1 lb or Orzo

3 cups chicken stock

3 cups water

1 tbl kosher salt

2 tbl olive oil

2 10 oz packages of reduced- fat sausage

4 garlic cloves minced

3 plum tomatoes chopped

1 tsp of red pepper flakes (eyeball)

2 tbl of fresh flat leaf parsley chopped

salt and pepper to taste

1 cup of ricotta salata cheese crumbled for garnish

In a medium saucepan, bring the chicken stock and the water to a boil. Add pasta and cook until tender. When the pasta starts to plump and rise to the top (about 8-10 minutes) then you know it's ready!

While the pasta is cooking, heat the olive oil in a large skillet. Add your sausage and cook until done. Add the garlic and cook for about 1 minute. Add the peppers, red pepper flakes, and tomatoes and cook until warm for about 2 minutes.

Drain the pasta and reserve 1/2 cup of the liquid. Transfer to a large serving bowl. Add the sausage mixture, parsley, season with salt and pepper and toss. Stir in 1/2 cup of the cooking liquid. Top with ricotta salata or a cheese of your liking.

First Post!

I've wanted to start a blog for a while now but I've been hesitant for many reasons. Let's get real people, telling you about my daily adventures would be far from entertaining...trust me. So, after thinking of ideas for a blog that would be meaningful to me and useful for others I decided to start a blog about the recipes that I make. I love to cook and I love looking for recipes that excite my taste buds. I am constantly combing through cookbooks and perusing online to find new things to make. I hope you will fall in love with these recipes as much as I did.



Zandria