NEWS

We are so excited to announce that we are expecting another baby girl in August! Addison, Olivia and Ella have been praying for another baby girl, so they were very glad to hear the news. Brad and I could not be happier...a family full of girls will be L O V E L Y.

INTRODUCING...

New Favorite Recipe-DELISH!

Coconut Curried Vegetables with Shrimp

Serves 6-8 /400 calories/ 6 grams of fat

Ingredients:

• 1 lb rice noodles
  • 1 C broccoli (cut into florets)
  • 1 cup carrots (matchstick or julienne cut)
  • ½ cup scallions (cut on the bias)
  • ½ cup red peppers (matchstick or julienne cut)
  • 1 cup fresh sliced mushrooms
  • 1 tbsp fresh ginger (peeled & chopped)
  • 1 tbsp Thai curry paste (red or green)
  • 1 tbsp canola oil
  • 1 can “lite”coconut milk (from your favorite Asian market)
  • 1 tbsp sweet soy sauce, low sodium (from your favorite Asian market)
  • ½ cup sweet chili sauce (from your favorite Asian market)
  • 1 tsp black sesame seeds (from your favorite Asian market)
  • 24 shrimp (16-20 peeled & de-veined)

  Cooking procedures:

  1. Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
  2. Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
  3. Place large sauté pan over high heat. Add canola oil and sauteed mushrooms until lightly golden.
  4. Add shrimp, coconut milk and Thai curry paste.
  5. Add carrots, broccoli, peppers, scallions, ginger, sweet chili sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.
  6. Place on platter and sprinkle with black sesame seeds