Dinners, Soups

Recipe—Spicy Shrimp Noodle Bowl

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”


  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.


Recipe—Mandarin Beef Stir-Fry

It’s always great when you can find a healthy low fat dinner that has incredible flavor. This stir-fry is one of those dinners. Stir-fries are typically Asian dishes jam packed with veggies and sometimes meat. They are great because they cook fast, are usually really good for you, and can be a one dish main course saving on dirty dishes! When you cook stir-fries quickly over high heat the juice is seared inside the vegetables and meat retaining texture and flavor. The ginger in this recipe goes so nicely with the sweetness of the mandarins and the beef is tender and flavorful. Whip up this quick and delicious stir-fry for dinner tonight!

Note: The meat requires quite a bit of time to marinade so don’t forget to do the first few steps well ahead of time. If you like heat, add a dash of crushed red peppers. The spicy with the sweet from the oranges is a lovely combination. 

1–1 1/2 lbs rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp dry sherry
2 garlic cloves, minced
1 tsp fresh grated ginger
salt and pepper
2 tbsp peanut oil, divided
1 large yellow onion, chopped
5 mandarin oranges/clementine’s
1/2 c beef stock
4 baby bok choy, sliced
1 c snow peas


  • In a large bowl, stir together soy sauce, sherry, garlic, ginger, salt and pepper.
  • Add meat, cover, and allow to marinade for several hours.
  • Heat 1 tablespoon of the peanut oil in a large non-stick wok and fry onions until softened and golden.
  • Remove onions from heat and set aside.
  • Add the remaining tablespoon of oil to the wok, turn heat to high, and add beef.
  • Cook the beef over the high heat moving constantly until all sides are brown. The high heat will sear all the juices inside.
  • Lower the heat and return the onion to the pan.
  • Squeeze the juice from 2 mandarins into the pan.
  • Cook down for a few minutes until liquid is reduced.
  • Add the beef broth slowly while stirring.
  • Continue to cook until the liquid is reduced to almost nothing, about a tablespoon. Note that this will take awhile
  • Add the bok choy and segments from the 3 remaining mandarins.
  • Turn the heat down and toss gently until the vegetables are cooked to desired doneness.
  • Add the snow peas to the wok for the last minute.
  • Remove from heat and serve.