Wor Won-ton Soup

Wor Wonton Soup

Ingredients:

1 carrot, sliced

1 celery rib, sliced

3-4 small mushrooms, quartered

5 cups chicken broth

6 shrimp, cooked

2 green onions

1/2 cup broccoli

1 1/2 cups bok choy

10-12 won-tons pork and chive pot stickers

Directions

Place broth in a large pot: bring to a boil. Add carrots and celery and cook for 2 minutes. Add mushrooms, broccoli and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add green onions and cook for 1 minute.

Additional tips: you can cook the shrimp by adding it at the same time as the mushrooms. To prevent the broth from becoming cloudy cook the won-tons separately.

Red Lentil Stew or Baby's Dal

This is from Elly’s baby cook book Cooking For Baby in the 9-11 month section. I love that it is a great source of fiber and still something that I enjoy to eat. It is not Jesse’s favorite so it is usually something that Elly and I eat for lunch. The original recipe only called for 1/3 cup lentils and 2 cups broth but I really like the lentils and I enjoy it being a bit thicker (the consistency reminds me of split pea soup).

Red Lentil Stew or Baby's Dal

Makes about 3 cups

Refrigerate in an airtight container for up to 3 days.

Ingredients:

2/3 cup red lentils

12 baby carrots

3 small red potatoes

2 Tbsp green onions, chopped

2-3 cups chicken stock

1/4 tsp curry powder

1/4 tsp ground coriander

1/4 tsp ground turmeric

1/4 tsp ground cumin

salt and pepper

Directions:

Pick over lentils, discarding misshapen ones. Rinse and drain. Finely chop carrots and potatoes. In a saucepan over medium-high heat, combine all ingredients. Cover, reduce heat to medium, and simmer until vegetables are tender, about 20 minutes. Stir every 5 minutes and check to make sure stoke is not all absorbed. This is when you may want to add the third cup of stock, depending on desired thickness. Season with salt and pepper if necessary.

Brazilian Shrimp Chowder

Brazilian Shrimp Chowder

Ingredients:

2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
4 cups water
1 can coconut milk
1 lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

2 tsp cornstarch dissolved in water

Directions:

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, and then stir in the shrimp and cornstarch/water mixture. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.

I add the cilantro to each serving so that any leftovers can be eaten the next day and taste just as fresh as when it was first made.

Source: adapted from Liz’s Cooking Blog and Annie’s Eats.