Tom Yum Soup with Pineapple

Are you in the mood for spicy, sweet-and-sour Thai soup? Enjoy this delicious bowl as a first course before a light Thai curry or as a light lunch.

Ingredients

1 stalk lemongrass, cut into 1-inch pieces
2 1/4-inch-thick slices ginger
6 cups reduced-sodium chicken broth
2 jalapeños, sliced
3 2-inch strips lime zest
1 1/2 cups chopped fresh pineapple
1 cup sliced shiitake mushroom caps
1 medium tomato, chopped
1/2 medium red bell pepper, cut into 1-inch cubes
2 tablespoons fish sauce
1 teaspoon sugar
8 ounces peeled and deveined raw shrimp, (26-30 per pound)
1/4 cup fresh lime juice2 scallions, sliced
1/3 cup chopped fresh cilantro

Directions

1. Gently smash lemongrass and ginger on a cutting board with the side of a knife. Place in a large saucepan with broth, jalapeños and zest. Bring to a boil, reduce to a simmer; cover and cook for 15 minutes. Strain into a bowl. Discard solids.
2. Return the broth to the pan. Add pineapple, mushrooms, tomato, bell pepper, fish sauce and sugar. Bring to a simmer and cook, uncovered, for 5 minutes. Add shrimp and cook until they are pink and just cooked through, 2 to 3 minutes. Remove from the heat and stir in lime juice, scallions and cilantro.

Yield: 6 servings 1 1/3 cup each

Nutritional Information

Per serving: 105 calories; 1 g fat ( 1 g sat , 0 g mono ); 62 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 13 g protein; 1 g fiber; 596 mg sodium; 252 mg potassium.

from Eating Well

Cranberry Quinoa Salad

Ingredients:

1 cup uncooked quinoa

2 cups water

4 TBSP honey

1 TBSP lemongrass

1 garlic clove, finely chopped

1 1/2 tsp. Serrano peppers, seeded and finely chopped

1 cup dried cranberries

4 TBSP fresh lime juice

1 TBSP fresh mint, finely chopped

1 TBSP fresh cilantro, finely chopped

1/4 cup red onion, finely chopped

Pecans to garnish (optional)

Salt to taste

Directions:

Bring water and quinoa to a boil and simmer 20 minutes or until all the liquid is absorbed. Meanwhile, combine the remaining ingredients in a small bowl. When quinoa is cooked, stir in honey mixture. Chill until ready to serve.