With Two Spoons

  • Home
  • About
  • Recipe Index
  • Shop With Two Spoons
  • Contact Us

Roasted Carrot and Quinoa Salad

August 20, 2019 By Holly 2 Comments

I came up with the idea for this Roasted Carrot and Quinoa Salad last spring, while trying to figure out a last minute side dish just before some guests were due to come for dinner. I took a quick look in the fridge, grabbed a couple of things out of the pantry, and crossed my fingers. Thankfully, the dish was a hit and after making it all summer for simple dinners and entertaining alike, I figured it was about time I shared the recipe here. Roasted Carrot and Quinoa Salad

…

Read More »

Filed Under: Side Dishes Tagged With: carrot, Golden Raisins, pine nuts, Quinoa, vegan, vegetarian

Easy Slow Cooker Homemade Chicken Stock

March 12, 2019 By Lane Leave a Comment

Despite the groundhog sighting in early February, we’re still firmly in winter wonderland around here, with no sign of it letting up.  The snow is as high as we can pile it and we have so much, there isn’t a ton of room for any more.  Homemade soup tastes perfect when tired from playing outside in the snow, and lately I’ve been making a ton of delicious varieties!   The one thing they all have in common?  Easy Slow Cooker Homemade Chicken Stock!  It will blow your mind how easy this is to make, with ingredients that could really be considered “leftovers”!

Easy Slow Cooker Homemade Chicken Stock

…

Read More »

Filed Under: slow cooker, Soups and Stews Tagged With: carrot, celery, Chicken, chicken stock, homemade, Onion, slow cooker, soup, thyme

Asian Chicken Salad with Grilled Vegetables

May 30, 2017 By Lane 32 Comments

Asian Chicken Salad with Grilled Vegetables

My teenaged daughter.  Don’t you love when a post starts with “my teenaged daughter”?  I’m sure all of you with teenagers know what is coming next.  My teenaged daughter has a complicated relationship with food.  Loves all sweets, but historically she’s much more picky when it comes to food with any nutritional benefit.  (Read on to learn all about where we went wrong with teaching her to eat!)  So when she recently found a salad at a local restaurant that she liked, I raced to recreate it so she could eat it at home.  And although it’s not exactly the same, Asian Chicken Salad with Grilled Vegetables was a hit with everyone, but especially with my teenaged daughter.  #momwin

…

Read More »

Filed Under: Salads Tagged With: Asian, carrot, Chicken, Citrus, edamame, ginger, grilling, pepper, salad, summer, vegetables

Good Food Reads | 01.04.17

January 4, 2017 By Holly 4 Comments

Good Food Reads

Here we are: 2017. After a crazy end to 2016 in so many ways, I am enjoying the mental reset that a new year brings. I’m not generally one for a whole list of resolutions, but I do tend to enjoy the common January focus on health, organization, and goal setting. This week’s Good Food Reads definitely reflect my current need for light, cleaner foods, and ways to get myself a little more put together – especially in the kitchen!

As we begin the new year, we are also looking to bring some changes to the bl0g. We’d love to know what you want to see more of in this space. We always love to hear from you and would be so grateful if you took a minute or two to drop us a line via email, Facebook, or Instagram and share your thoughts.

Good Food Reads for January 4, 2017

I’ve been keeping my eye out for new smoothie recipes that I can use for a quick snack or breakfast with my little guy. To be honest, I’m a bit over the green smoothie and I think this Carrot-Orange Smoothie might be just the thing to change up my routine a bit.

When it comes to breakfast, there’s very little my son loves more than pancakes. In an attempt to get a little more nutrition into those glorious carb filled breakfasts, I’m going to try these Cottage Cheese Pancakes from Weelicious.

The end of my maternity leave is fast approaching and I’m looking for some go to recipes to bring for lunches and dinners when I’m at work. The nature of my job means that I need something nutritious, easy to eat, and that doesn’t really require heating. I think these Lentil Protein Bowls from Heartbeet Kitchen will be a great option!

You guys know I’m a huge sucker for a one-pot recipe. I love to cook. I do not love to do dishes. My latest find is this recipe for Garlic Lemon Herb Mediterranean Chicken and Potatoes (Cafe Delites).

Mini Salmon Cakes with Roasted Red Peppers and Feta from Andie Mitchell. These little beauties are on my menu for later this week. Can’t wait to try them!

I will never stop loving brussels sprouts. I know, I know. But pair them with some salty bacon or prosciutto and they really are a thing to behold. Here, they are placed in a salad with pomegranate seeds, prosciutto and feta cheese. So many of my favorites all in one dish! Roasted Brussels Sprouts Salad with Prosciutto (Happy Foods)

Simple Carrot Ginger Soup from Love and Lemons. This is one of those recipes that makes me feel all virtuous in my food choices. It’s also just really darn good!

And…because I’m really not that virtuous in my food choices: Bread Pudding with Bourbon Caramel Sauce from Let’s Eat Cake. It’s all about balance, right?!?!

Filed Under: Good (Food) Reads Tagged With: Bread Pudding, carrot, Good (food) Reads

Fancy Carrot Cake Muffins

October 31, 2016 By Lane 17 Comments

Fancy Carrot Cake Muffins

I’ve been craving something sweet lately.  Something to fit with the spice of the fall season.  Something simple that my whole family would enjoy.  And then I remembered these Fancy Carrot Cake Muffins.  And who doesn’t love great tasting baked goods full of healthy veggies?…

Read More »

Filed Under: Baked Goods, Breakfast, Dessert Tagged With: Breakfast, carrot, cinnamon, cream cheese frosting, cupcake, fancy, kids in the kitchen, pecans

Thai Chicken Soup

September 12, 2016 By Lane 34 Comments

Thai Chicken Soup

As I sit here in my yoga pants and sweatshirt (don’t judge-it’s the weekend!), listening to the breeze ruffle the leaves, I think I finally have to admit summer is over.  I am crying inside knowing that it will be a long 9 months until I can swim in the lake (fellow Minnesotans know this is actually quite optimistic, but let me have my delusions).   But for all of those tears, I am also secretly excited for the beauties of fall.  Football games, gorgeous brilliant leaves in all colors of the rainbow, sweatshirts (I really love them enough to give them two mentions) and of course…soup.  And for the perfect meal to straddle that summer into fall weather… Thai Chicken Soup.  …

Read More »

Filed Under: Soups and Stews Tagged With: carrot, Chicken, coconut, Fall, mushrooms, red pepper, soup, Thai, weeknight dinner

Zucchini Hummus Dip

July 8, 2016 By Lane 8 Comments

Zucchini Hummus Dip

Now that it is almost the middle of summer (can you believe it?), I am turning to recipes with less ingredients, less fuss and more vegetables.  This Zucchini Hummus Dip fits the bill in all categories.  In fact, you won’t believe how easy it is!  Just a few simple ingredients and you will have a party worthy appetizer.  Have some extra time?  Make the hummus and pesto from scratch (hummus recipe here).  In a hurry?  Buy your favorite hummus and pesto from the store, and this dip will take you no more than 10 minutes to throw together!…

Read More »

Filed Under: Appetizers, Dips Tagged With: appetizer, carrot, dip, hummus pesto, pita chips, tomato, zucchini

Peanut Vegetable Noodles

April 25, 2016 By Lane 2 Comments

Peanut Vegetable Noodles

Vegetables.  A rainbow of vegetables of every color. To me these beautiful vegetables herald summer, and we’re all ready for that here in Minnesota!  I’ve been trying to add more vegetables to the foods that my family has been eating as, I must admit, we have slipped into a rut over the winter.  I’d also like to be a better steward of the planet by eating less meat (this is sadly not so easy for my family).  One of the things I am trying to incorporate into our weekly meal plan is Meatless Monday.  These Peanut Vegetable Noodles fit the bill!…

Read More »

Filed Under: Main Course, Vegetable side dishes, Vegetarian Tagged With: Asian, carrot, cucumber, Meatless Monday, noodles, peanut, red pepper, salad, soba noodle, vegetable, vegetarian

Carrot Ginger Soup with Coconut Shrimp

February 19, 2016 By Lane 1 Comment

Carrot ginger soup overhead

This Carrot Ginger Soup with Coconut Shrimp was course number 3 in our epic dinner party.  (P.S.-don’t worry if you’re having a hard time following along with our dinner party menu reveal, I promise to post the entire menu in order, with links, in a few weeks. And if you just can’t wait, it was already posted on twitter so you can check it out there!).  We knew we wanted a soup course to follow our Pomegranate, Squash and Apple salad.  While we were initially dreaming up plans for our blog we had a lot of “business” lunches at Lakeshore Grill at Macy’s in Ridgedale (which has been totally redone, and if you haven’t checked it out you definitely should!).  Their summer soup was a carrot scallion soup that was so good, I would order it for lunch and then order a cup to take with me to my evening shift at work.  Looking around the internet for a soup that would be similar to this one, brought us to this Carrot Ginger Soup with Coconut Shrimp from Food and Wine.  Holly made the soup first, and interestingly enough, this soup is not really similar to the carrot scallion we loved-but it is fabulous in its own right, so fabulous that we decided to add it to our dinner party menu.  Sometimes you find exactly what you need, exactly when you need it!

Carrot ginger soup side

I first made this soup for some friends while up at my cabin.  My friends loved it and the soup was given rave reviews.  This soup is creamy and bright, with a hint of heat that is well balanced by the coconut shrimp.  It is ridiculously simple to make and yet tastes complex.  We served our soup not only with the coconut shrimp, but also with a peanut-cilantro gremolata.  So delicious, your guests will thank you!

And if anyone has a recipe for a good Carrot Scallion soup, please let us know, we are still looking!

 

Print

Carrot Ginger Soup with Coconut Shrimp

This a simple yet elegant soup that tastes impressively complex. I personally think that the soup tastes better after sitting overnight, however it can be eaten right away if you just can't wait!
Course Soup
Author Food and Wine (contributor: Corbin Evans)

Ingredients

  • 2 Tablespoons extra virgin olive oil divided
  • 1 medium onion diced
  • 3/4 pound carrots diced
  • 1 Tablespoon ginger grated
  • 1/2 teaspoon crushed red pepper
  • 3 cups chicken broth
  • 3 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon creamy peanut butter
  • 1 teaspoon asian sesame oil
  • 1 cup skim milk
  • 1/4 cup light coconut milk
  • Kosher salt
  • Freshly ground pepper
  • 3 Tablespoons cilantro chopped
  • 3 Tablespoons salted peanuts chopped
  • 16-30 large shrimp peeled and deveined
  • 1/2 cup shredded sweetened coconut

Instructions

  1. Heat 1 Tablespoon olive oil in a dutch oven until shimmering.
  2. Add onion and sauté for 4-5 minutes until onion is softened.
  3. Add carrots, ginger, and crushed red pepper, and sauté for 6 minutes.
  4. Add chicken broth and bring mixture to a boil.
  5. Turn heat down and simmer the mixture for approximately 20 minutes until the carrots are tender.
  6. Take dutch oven off of the heat and add in soy sauce, lime juice, brown sugar, peanut butter, and sesame oil.
  7. Using an immersion blender (or you can transfer the soup to a conventional blender), puree soup until smooth.
  8. Add skim milk and coconut milk.
  9. Season to taste taste with salt and pepper.
  10. You can eat the soup immediately, or refrigerate overnight and plan to eat the next day.
  11. When you are ready to eat the soup, reheat if not eating immediately.
  12. Preheat the oven to 425ºF.
  13. Thaw the shrimp if frozen.
  14. Combine the shrimp with 1 Tablespoon of olive oil until lightly coated.
  15. Roll shrimp in sweetened, shredded coconut.
  16. Spread the shrimp on a parchment paper lined baking sheet.
  17. We sprinkled an additional Tablespoon of coconut onto shrimp on the baking sheet.
  18. Roast in the oven at 425ºF for 5-8 minutes keeping an eye on the shrimp to ensure it it is pink but the coconut is not burning.
  19. Combine the chopped cilantro and chopped peanuts to form the gremolata.
  20. Ladle the soup into bowls, top with gremolata and serve with shrimp.

 

 

Filed Under: Soups and Stews Tagged With: carrot, coconut, comfort food, ginger, shrimp, soup

With Two Spoons

We are Lane & Holly, the creators of With Two Spoons. We are friends, coworkers, mamas, and home cooks. Our belief is that community is built around the table. Come along as we share our kitchen adventures.

Subscribe to With Two Spoons



With Two Spoons

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Twitter

Tweets by WithTwoSpoons

Pinterest

my foodgawker gallery

Recent Posts

  • The Recipes I Have on Repeat
  • Slow Cooker Southwest Chicken Bowls
  • From the Frontline: Life as an Emergency Physician During a Pandemic
  • Whole Wheat Apple Cinnamon Donuts

Archives

Copyright © 2025 With Two Spoons // Creative Commons License// Terms & Privacy // Foodie Pro Theme On Genesis Framework // Log in

 

Loading Comments...