Sizzling Miso Soup
I used spring onions, red chard and sliced sugar snap peas from our garden to make this quick and delicious soup.
Squeeze the water from and then marinate some organic sprouted tofu in soy sauce and fish sauce, about 1 - 2 tblsp each just sprinkled over the top. Set aside while you make this quick dashi style broth for the soup.
In a soup pot, add 2 cups water, bring to a simmer, add chopped shiitake mushrooms, sliced spring onions, sliced sugar snap peas, a few leaves of chard chopped, a couple dashes of fish sauce and some black pepper. Let this simmer for a minute before you add the miso paste. (If you boil the miso, it kills it and becomes grainy.) Add 2 tblsp miso paste, (I used white miso,) stir to dissolve, and remove from the heat.
Now dust the tofu with rice flour and sear on both sides in a hot skillet with a little grape seed or sesame oil. Place the hot tofu in the soup and garnish with a cilantro leaf. yum!
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NOT ONLY IS IT DOPE, ITS MATTE #INLOVE
Oh my gosh, I cannot describe to you guys how much I absolutely love these! They remind me of a 80s or 90s pattern. My sister said they remind her of the show Saved by the Bell. I think it looks like there is a fiesta on my fingers!!
Tater Tot & Tomatillo Shrimp Bites
Happy Cinco De Mayo everybody! This was our delicious lunch today. I was inspired to make this dish from some papas tacos I had recently at my favorite Mexican restaurant. These would make great party hors’dourves because they’re decadent, pretty and surprisingly filling. The flavors are so good together. The tangy tomatillo salsa plays off the savory tater tots, the sweet, succulent shrimp, and the creamy guacamole. They’re so yummy!
Make some guacamole by mashing 2 or 3 avocados with 1 crushed garlic clove, the juice of 1/2 large lemon, red pepper flakes, salt and pepper, chopped cilantro, and chopped tomatoes.
Make some tomatillo salsa by charring 3 or 4 tomatillos under the broiler, then chop them up with fresh lime juice, crushed garlic clove, a drizzle of honey, a pinch of red pepper flakes, salt and pepper, and chopped cilantro.
Marinate peeled deveined shrimp in 1 shot tequila, juice of 1/2 lime, salt and pepper, red chili flakes, and a little olive oil.
Cut corn tortillas into quarters. Spray a muffin pan with non stick or olive oil spray and press the quartered tortillas into each section. Spritz the tops of the tortillas and bake for 5 to 10 minutes at 350 until crisped. Bake some tater tots along with them.
Heat a grill pan to medium hot and grill the shrimp on both sides for about a minute per side until bright pink and cooked.
Place two tater tots in the bottom of each tortilla cup, top with a little guacamole and one grilled shrimp. Drizzle with some of the tomatillo salsa. Yummy!
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