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I used to hate shrimp, but after this recipe, I love shrimp! I will most definitely make this recipe again! This is adapted from a Cooking Light recipe.

5-8 oz uncooked rice noodles (pad thai style)

1/2 tsp cumin seeds

1/4 tsp coriander seeds

1/4 tsp mustard seeds

1/8 tsp ground cloves

1/8 teaspoon ground red pepper

3-4 green onions (1-inch) pieces

5 bacon slices, cut into 1-inch pieces

Cooking spray

1 pound large tail-on shrimp, peeled and de-veined

1/4 tsp black pepper

2 Tbsp low-sodium soy sauce

1 Tbsp rice wine vinegar

1 Tbsp hoisin sauce (gluten free available )

2 tsp chili garlic sauce

2 tsp grated fresh ginger

broccoli (about 3 cups florets) 

Combine cumin, coriander, and mustard seeds in a spice or coffee grinder; pulse until finely ground. Stir in cloves red pepper.

Preheat broiler. Cook rice noodles according to package.

Combine green onions and bacon on a rimmed baking sheet coated  Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper.

Combine cumin mixture, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon ginger; Add broccoli sauté 5 minutes. sauté 45 seconds. Add to shrimp mixture.

Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

Flourless Chocolate Cake

Do I really need to say anything more?

16 oz (1 lb) dark chocolate
1 cup brown sugar
1/2 cup sugar
3/4 cup strong coffee
2 sticks Earth Balance butter, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large eggs, at room temperature
1 Tbsp bourbon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan.

Melt chocolate and butter in double boiler, once melted, take off heat and whisk in sugar.  Pour the hot coffee in slowly add the cocoa powder.  Add the eggs one at a time, whisking well after each egg, add vanilla, and whisk until till smooth. The batter will be liquid and creamy.

Pour the batter into Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked, about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake, pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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I love rice noodles, and anything with coconut milk in it, so this recipe seemed like a no brainer. It was good, but I think next time I will add more ginger, and more curry paste. This is adapted from a Cooking Light recipe.

6 ounces rice sticks (rice noodles)
1 cup coconut milk
1 Tbsp sugar
2 Tbsp  soy sauce
1 1/2 Tbsp  grated fresh ginger
2 cloves garlic, minced
2 tsp green curry paste
1/2 teaspoon salt
1 package extra-firm tofu, drained and cut into 1-inch cubes  
4 cups shredded napa (Chinese) cabbage
1 cup chopped green onions
3 Tbsp chopped fresh cilantro

Cook rice noodles according to package.

Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.

Sauté tofu over medium-high heat until golden brown. Remove tofu from pan; keep warm. Add cabbage; sauté until wilted, about 8 minutes. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.

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Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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Weekly Menu

I began to make the menu on Thursday evening, then finished it up after I got home from the farmer’s market.   I started pulling out some cookbooks and looking through the latest Cooking Light and Martha Stewart Living magazines. Here’s what I came up with:

Saturday: Lentil Minestrone, tomato salad

Sunday: Herb-Roasted Brined Turkey Breast, roasted potatoes, salad

Monday: leftovers

Tuesday: leftovers

Wednesday: Sesame Noodles, cabbage, carrots

Thursday: Thai Tofu and Winter Squash Stew

Friday: potluck and movie

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