Posts tagged side dish
National Donut Day | Shrimp Curry Soup + Coconut Curry Donuts
Ali Hedin | Shrimp Curry Soup + Coconut Curry Soup

I have always wondered what I could contribute to things like National Donut Day or National Cupcake Day. When you’re not really a ‘sweets’ person, it’s challenging to come up with great ideas - especially when things that are my jam - like National Pizza Day - get taken over by the ‘sweets people’ making pizza cookies and pizza cupcakes! It totally steals the thunder of the ‘savory’ girls.

Then my friend Dawn asked me to participate in a National Donut Day hop and I got so excited! Savory girls don’t get invited into hops like this. I jumped at the chance to participate and racked my brain to come up with something that was still a weeknight dinner - but that included donuts.


Find the rest of the donut girls here and follow their projects!

Bakers Party Shop

Celebration Stylist

Fern & Maple

Kingston Crafts

Make Life Lovely

Revel & Glitter

Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts

I took my favorite Shrimp Curry Soup and added a Coconut Curry Donut to dunk in it. These are so good. You really do need the soup with them - they’re a set - and they are amazing together. Especially with the sprinkle of coconut on top.

Ali Hedin | Shrimp Curry Soup + Coconut Curry Soup
Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts
Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts


serves 4


Cook red onion, garlic, bell pepper, and lemongrass in a stock pan with 2 tbs olive oil.



Add curry paste and stir to coat vegetables.  Pour in stock and coconut milk.



Bring to a boil and add shrimp.  Cook until shrimp is pink – about 3 mins.  



Immediately scoop out and serve hot with basil, cilantro, and bean sprouts on top. 

6 cups seafood stock

1 stock lemongrass

1 can coconut milk

2 tbs green curry paste

1 red onion, sliced

2 cl garlic, chopped

1 green bell pepper, sliced

2 tbs olive oil


¼ cup fresh Basil, chopped

¼ cup fresh Cilantro, chopped

1 cup Bean Sprouts


12 ounces raw, deveined shrimp

Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts
Ali Hedin | Shrimp Curry Soup + Coconut Curry Soup

The donuts are so great. I ate multiple as I made them and I made multiple batches of them. But then I took them to the baseball game to get rid of the rest of them and the kids thought I’d lost my mind. Turns out Curry Donuts are a hard sell without the soup.

Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts
Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts


makes 12


Preheat oven to 375 degrees.


In a stand mixer, combine sugar, eggs, oil, and red curry paste.  



In a separate bowl, combine curry powder, baking powder, salt, and flour.  



Combine together the wet and half of the dry ingredients and stir until just combined.  When it’s just mixed, add the milk - carefully – and mix completely.  Add the remaining dry ingredients and combine again.



Fill a donut pan with the batter and bake for 10-12 minutes until a toothpick inserted in the middle comes out clean.  Let the donuts cool.



When the donuts are cool, combine together powdered sugar and milk then top with grated coconut.  


Serve with Shrimp Curry Soup

1 cup sugar

2 tbs canola oil

2 eggs

½ tsp red curry paste

1 ¼ tsp salt

3 ½ tsp baking powder

2 tsp curry powder


3 cups flour

1 ½ cups milk


1 cup powdered sugar

1 cup shredded coconut

Ali Hedin | Shrimp Curry Soup + Coconut Curry Donuts

Ali Hedin
clean eating | strawberry mint quinoa
Ali Hedin | Strawberry Mint Quinoa

Spring and strawberries go together like rhubarb and spring.  It's a natural combination.   This simple salad is a perfect accessory to a brunch or lunch.  Or, you can pack it as your "no sad desk lunch" lunch.  It's really good.  You've only got a day or so until the strawberries start to wilt so eat fast.  

It's the perfect Easter dish which is why I paired it with my lemon pepper salmon for a delicious clean eating Easter dinner.  When you're "eating clean" sometimes it feels like you're "eating boring" - this changes that.  At least with one recipe!

Ali Hedin | Strawberry Mint Quinoa


serves 4


In a glass bowl, combine quinoa and water.  Cover with plastic wrap.  Microwave for five minutes until cooked through.  Add more time if needed.



Remove quinoa from the microwave, uncover, and fluff with a fork.  Let cool 10 minutes.



Toss quinoa with strawberries, mint, olive oil, and balsamic.  Taste and season with salt.  

1 cup uncooked quinoa

2 cups water

1 cup chopped strawberries

2 tablespoons chopped mint

4 tablespoons olive oil

2 teaspoons balsamic vinegar


Ali Hedin | Strawberry Mint Quinoa
Ali Hedin | Strawberry Mint Quinoa

Roasted Summer Vegetable Salad

4 large beets

2 large carrots, sliced

6-8 large radishes

4 ounces chevr



2 tablespoons fresh thyme leaves

olive oil

salt & pepper

Preheat oven to 450 degrees.

Slice the top and bottom off of the beets and wrap them completely in foil.

Place the beets on one side of a baking sheet.

Add the carrots and radishes to the other side of the baking sheet.

Toss with a small amount of olive oil to coat.

Roast in the oven about 20 minutes until the carrots and radishes are browned and the beets are fork tender.

Remove from oven and let cool.

When the beets are cool, wrap them with a paper towel and gently rub the skin off.

Slice into bite sized pieces and toss into a bowl.

Add carrots, radishes, cheese and thyme and toss lightly.

Add olive oil to dress the salad and season with salt and pepper.

Serve at room temperature.

Thanksgiving Re-vamp :: Cranberries in a Can

Nothing screams THANKSGIVING like those cranberries from the can.  But they feel a little 'blech' sometimes and I have no idea what is in them.  Instead, make your own.  Pour the hot mixture into a can and let them set up overnight.  Just don't use a can that has a 'pop top' because you cannot get those things out of a can like that.  

4 cups cranberry juice

4 envelopes gelatin

1 cup fresh cranberries

1 tablespoon orange zest

1/4 cup freshly squeezed orange juice

2 tablespoons sugar

Pour one cup of juice in a heat proof bowl and sprinkle gelatin over top.  Set aside. 

Put the remaining ingredients in a saucepan and bring to a boil.  Boil five minutes until the cranberries begin to pop.  Reduce heat and simmer 10 minutes.  Pour hot cranberry mixture over gelatin mixture whisking constantly until gelatin has dissolved completely. 

Divide mixture between two very clean 15 ounce cans.  Refrigerate until set - at least four hours.