Roasted Beet Salad &
Curry Shrimp Chowder
Roasted Beet Salad
1 bunch beets (reserve greens for another use)
1 tbs coconut oil
butter lettuce
orange (s)
gorgonzola cheese
bacon
extra virgin olive oil
basalmic vinegar
sea salt
freshly ground black pepper
Preheat oven to 350. Leave the peel on the beets and rub the outsides with coconut oil. Roast covered for about 1 to 1 1/2 hours or until fork tender. Allow to cool and peel.
Arrange butter lettuce on individual plates. Top each serving with sliced beets, 1/2 orange slices, 1/2 oz gorgonzola and 1 slice crumbled bacon. Drizzle with evoo and vinegar and s & p to taste.
Curry Shrimp Chowder
2 tbs coconut oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, chopped
1 small sweet potato, chopped
14 oz shrimp stock*
13.5 oz coconut milk**
1-2 tsp curry powder (to taste)
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 lb fresh wild shrimp, peeled
Heat coconut oil in large saucepan over medium heat. Saute onions until tender, about 5 mins sitrring often. Add garlic and cook 1 min stirring constantly. Add next 7 ingredients, bring to a boil, reduce heat to a simmer and cook 25 mins. Add shrimp, cook 4 to 5 min or only until shrimp turn pink.
*homemade is best; buy the shrimp at Cox's with the heads on. 1 quart of water to 1 lb shrimp, add celery, onion, garlic, lemon, parsley and black peppercorns and simmer covered for about 1 hour. Can't be beat
**Thai Kitchen is brand I use (full fat)
Curry Shrimp Chowder
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Roasted Beet Salad
1 bunch beets (reserve greens for another use)
1 tbs coconut oil
butter lettuce
orange (s)
gorgonzola cheese
bacon
extra virgin olive oil
basalmic vinegar
sea salt
freshly ground black pepper
Preheat oven to 350. Leave the peel on the beets and rub the outsides with coconut oil. Roast covered for about 1 to 1 1/2 hours or until fork tender. Allow to cool and peel.
Arrange butter lettuce on individual plates. Top each serving with sliced beets, 1/2 orange slices, 1/2 oz gorgonzola and 1 slice crumbled bacon. Drizzle with evoo and vinegar and s & p to taste.
Curry Shrimp Chowder
2 tbs coconut oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, chopped
1 small sweet potato, chopped
14 oz shrimp stock*
13.5 oz coconut milk**
1-2 tsp curry powder (to taste)
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 lb fresh wild shrimp, peeled
Heat coconut oil in large saucepan over medium heat. Saute onions until tender, about 5 mins sitrring often. Add garlic and cook 1 min stirring constantly. Add next 7 ingredients, bring to a boil, reduce heat to a simmer and cook 25 mins. Add shrimp, cook 4 to 5 min or only until shrimp turn pink.
*homemade is best; buy the shrimp at Cox's with the heads on. 1 quart of water to 1 lb shrimp, add celery, onion, garlic, lemon, parsley and black peppercorns and simmer covered for about 1 hour. Can't be beat
**Thai Kitchen is brand I use (full fat)