Chilled Spinach and Pea Soup with Thai-flavored Shrimp Cakes and Toasted Pine Nut Red Quinoa

Delicious! This gourmet meal did take a little bit of time to prepare, but when my husband and I sat down to enjoy it we discovered that it was well worth the effort. The flavors paired well together yet each dish also stood out on its own. The true star was the spinach and pea soup. We weren’t quite sure how it would turn out, but it was divine and had us eagerly going back for seconds.

Each individual piece could also be made quite easily without the others. This means that if you’re running short on time you can always simplify this overall dinner. Perhaps make the soup but go simple on the rest. Or whip up the shrimp cakes but serve with a salad to move quickly. No matter which route you go you will surely not be disappointed.

Difficulty: medium-easy
Time: 1 hr 30 min



Chilled Spinach and Pea Soup
Time: 1 hr 15 min (mostly chilling time)

Ingredients:
16 oz frozen petite sweet peas
2 c spinach, raw, densely packed
4 tsp olive oil
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp mint leaves
2 tbsp fat free half and half
½ tsp black pepper

Remove 1/2 c of peas from the bag and set them aside. Put the rest of the peas into a microwave safe bowl. Add 1/3 c water and toss. Cover and microwave for 5 minutes. Remove, add the spinach, toss well, and microwave for another 2 minutes. When it's done rinse it well with cold water and then drain well.

Put the spinach-pea mixture into a blender. Add 3 tsp of olive oil (1 tbsp), 1 clove of garlic, lemon juice, mint, and 1 c ice-cold water. Blend until very smooth. (This will take a few minutes.) Add the half and half and blend for another 30 seconds. Put in the fridge to chill for an hour (or more if you can!)

Shortly before serving the soup you'll need to make the topping. Heat a small pan over medium-high heat. Add the remaining tsp olive oil, swirling to coat. When it's hot add the other minced garlic clove and the remaining 1/2 c of peas. Saute for 3-4 minutes, stirring often, or until the peas and garlic are lightly browned.

Pour the chilled soup in bowls, sprinkle with the freshly cracked black pepper, and top with your sauteed peas. Enjoy!

Servings: 4
Serving size:
Nutrition: calories 138; carbs 17g; fat 5g; protein 6g; sodium 20mg; iron 14mg

Thai-flavored Shrimp Cakes
Time: 20 min

Ingredients:
2/3 c Panko
4 tbsp sweetened coconut flakes
4 green onions, chopped
1/8 c fresh cilantro, diced
2 tsp fish sauce
1 tsp lime juice
1 garlic clove, minced
2 tsp fresh ginger, grated
1 egg
8 oz shrimp, uncooked

Mix together 1/3 c panko and 2 tbsp of coconut. Add the green onions, cilantro, fish sauce, lime juice, garlic, olive ginger, and egg. Mix to combine well. Add the shrimp and toss until combined.

In a separate bowl combine the remaining 1/3 c panko and coconut. Mix together.

Get a pan heating over medium high heat. Add the olive oil, swirling to coat. Divide your shrimp mixture into 4 equally-sized patties. Dredge both sides of each patty in the panko-coconut mixture. Place carefully in the pan. Cook 3-5 minutes or until lightly browned. Flip and cook another 3-5 minutes or until done. Enjoy!

Servings: 2
Serving size: 2 cakes
Nutrition: calories 426; carbs 38g; fat 19g; protein 26g; sodium 781mg; iron 23mg

Toasted Pine Nut Red Quinoa
Time: 25 min

Ingredients:
5 tsp olive oil
2 tbsp shallots, chopped
2 garlic cloves, minced
1.5 c Red Quinoa (about 4.5 c cooked)
½ tsp thyme, dried
½ tsp rosemary, dried
½ tsp onion powder
¼ c pine nuts
2 tbsp fresh chives, diced
½ tsp black pepper

Heat a pot over medium-high heat. Add 2 tsp olive oil, swirling to coat. When the oil is hot add shallots and garlic. Saute for 2 minutes, stirring nearly constantly to prevent burning. Add the (uncooked) quinoa. Continue stirring and cook for another 2 minutes.

Add 1 ¼ c water as well as the thyme, rosemary, and onion powder. Cover and bring to a boil. Then immediately reduce the heat and let the mixture gently simmer for 12-15 minutes or until the liquid is absorbed and the quinoa tender.

When the quinoa is nearly finished you’ll need to toast the pine nuts. Heat a small pan over medium heat. Add 1 tsp olive oil, swirling to coat. When it’s hot, add the pine nuts. Stir nearly constantly for 2-3 minutes or until they are browned. They will burn easily so make sure not to let them sit in the pan for long.

When the quinoa is done remove from the pot and fluff with a fork. Add the browned pine nuts as well as the chives and black pepper. Mix and enjoy!

Servings: 4
Serving size: ¾ c
Nutrition: calories 283; carbs 36g; fat 12g; protein 9g; sodium 3mg; iron 15mg