*Disclaimer: I will be posting some recipes from Syracuse, so be on the lookout for my some gluten-free chocolate cupcakes from The Cupcake Project (adapted with my healthier ingredients), my mom's Shabbat dinner friday night, and some gluten-free macarons! AND let's not forget my dad's infamous kosher Chinese dinner at my synagogue on Saturday night--I will be posting the menu online, so be prepared to salivate...
French-Indian Spiced Shrimp and Veggie Bisque
Makes 4 servings
2-3 handfuls of fresh spinach leaves (*Note: can use frozen spinach or any other frozen leafy veggie like collard greens)
2-3 handfuls of kale with stalks removed
3 stalks of Swiss chard
1- 15oz. can of pumpkin
2 dozen frozen raw or cooked shrimp
1/4 c. Balsamic vinegar
3 tbsp margarine
1/2 15oz. can of chickpeas
1/2 c. unsweetened almond milk
3/4 c. of water
1 tsp seafood seasoning (again, I used La Flor brand)
2 tsp Parmesan cheese
1/2 tsp. black pepper
2 tsp lime juice
1 1/2 tbsp agave nectar (a low-glycemic natural sweetener from the cactus plant)
1/2 tsp. ginger paste
2 tbsp minced garlic
1/2 tsp Mrs. Dash's Fiesta Lime seasoning
Indian Spice Mix:
1/2 tsp coriander
1/2 tsp thyme
1/2 tsp sage
1/2 tsp tumeric
1/2 tsp cloves
1/2 tsp cinnamon
1/8 c. tomato-basil sauce
1 tbsp part-skim ricotta
1 tsp. chopped chives
My Sister's Garnishes:
1/2 c. grated Cabot 50% Reduced Fat Cheddar or McAdam Mild Cheddar (both are lactose free cheeses)
1) Heat a large skillet on medium heat and throw in 1 tbsp margarine
2) Spoon in 1/2 a can of chickpeas with the Parmesan cheese, fiesta lime seasoning and black pepper.
3) Cook for about 3-5 minutes, until the chickpeas soak up the spices and cheese and mash them with a fork in the skillet afterwards. Set aside.
4) In a medium sized pot, dump in pumpkin, lime juice, Balsamic vinegar, agave nectar, 2 remaining tbsp margarine, unsweetened almond, and veggies and stir on high heat until veggies are saturated in broth. Let simmer on a lower heat while preparing the rest of the stew.
5) Heat up shrimp in a small bowl the microwave for 2-3 minutes on high.
6) Add cold water to the bowl to cool down the shrimp and discard the skins with your fingers.
7) Dump shrimp and their juices into the soup along with the mashed chickpeas and stir for a few minutes, raising the heat a little. Once the stew is boiling slightly, turn off the heat.
8) My sister can't have acidic vegetables/fruits, so I garnished my bowl with the tomato-basil soup and ricotta, and then garnished hers with grated lactose-free cheese.
Enjoy and Bon Appetit!