As planned, Wednesday I made Thai Coconut-Curry Chicken Soup.
This recipe is awesome, with a really flavorful, complex broth, but I think I am getting a little burnt out on it because I have made it so many times over the past several weeks! Might need to wait a while before I make it again. With that said, if you haven’t tried it before and are a coconut-curry fan, I highly recommend making this soup as soon as possible – the recipe (which has 5 stars and 80 reviews!) is over at Cooking Light.
For dessert, we made a quick run over to the Whole Foods for cookies-by-the-pound cabinet. Uh oh – not a good habit for me to get into. But the cookies are just SO GOOD. Here I have a chocolate toffee cookie, butter cookie with a circle of chocolate, and a melt-in-your-mouth mocha meringue.
Shrimp Cobb Salad
Every few months or so, I sort through my cooking magazine collection and recycle or give away a few to make room for more. Recently, I gave Five Cent Femme several issues of Cooking Light and when I went over to her apartment last week, lo and behold, she had one of the magazines sitting out on her kitchen counter, open to the page of a recipe I was planning to make a few days later! Crazy, right!? That recipe is Shrimp Cobb Salad.
The base of the salad is romaine (and I also added some spinach), tossed in a homemade dressing of olive oil, whole grain Dijon mustard, salt, and lemon juice.
Atop the bed of greens are tomatoes, avocado, shredded carrot, cooked bacon crumbles, and cooked shrimp, which I seasoned with salt, smoked Spanish paprika, and adobo seasoning.
The recipe also calls for a cup of thawed, whole-kernel frozen corn but I forgot to add it. Actually, on Sunday evening, after returning home from our weekend getaway, I found the thawed corn in the microwave. Gross, right!?
Shrimp Cobb Salad Rating: 7.0/10