Wow it’s been a long time since my last post! Time flies when you’re having fun and living life.
Over the summer I learned how to make an amazingly tasty and simple shrimp ceviche dish. My brother’s girlfriend came to visit from San Diego and made us this delicious and refreshing dish for pool side eats. I’ve been meaning to share this recipe because it really is so simple and makes for a great snack or when you are entertaining.
1 (1lb) Bag of Frozen Shrimp (already cooked)
1 Bunch of Cilantro
4 Tomatoes (more if you really like tomatoes)
1- 1 1/2 cucumbers
1 Med Onion (white or yellow, it doesn’t make a difference)
1 bunch of radishes (optional)
Lemons or limes (a bunch, it depends on what sizes they are & either one or both is fine. I used 2 – 3 each. It all depends on how much citrus you like)
DIRECTIONS: Dice all the veggies & shrimp into little pieces, except for the avocado. The smaller the pieces the better. Once everything is diced up finely in the bowl add salt, pepper and squeeze the lemons/limes to taste. I encourage you to taste as you go. You may decide you want more cilantro, citrus or tomato etc. It’s best served chilled so cover and let it marinate in the natural flavours and juices for about 30 minutes to an hour. Once your ready to eat take your tostadas and scoop as much ceviche as you want onto it. Then apply slice avocado and hot sauce. Now you’re ready for a taste explosion! Sometimes I put the avocado on the bottom of the tostadas because it stays on easier.
If you are entertaining it may be easier to use the Tostitos Multigrain Scoops. They are a bit cleaner 😉
One of the things I love the most about summer is the ability to BBQ when I want. There really isn’t anything that can compare. I think most people can agree. This summer I came across one of Rachel Ray’s recipes for what I consider an amazingly delicious turkey burger. As for toppings I have found that virtually anything goes. If you have something that you always have to have on your burger chances are it will go with these flavours.
However there are a few things that I do different from the recipe that I’ve decided I prefer over time:
I usually forego the cilantro sour cream sauce (even though I have tried it and really enjoyed it).
I don’t add cheddar cheese chunks to my burger mix. I find it’s hard to mix and stay together. You could try shredded cheese because that could hold. I usually just put a slice on top.
Here is what I typically use for toppings:
Curry Mayo (mix curry powder with mayo – as much or as little depending on your preference of curry)
BBQ organic yellow squash (thinly sliced and marinated in salt, cracked pepper and oregano)
Fresh organic hass avocado
Slice of cheese (pick your favourite)
Organic heirloom tomato slice (I don’t put this on but my husband does)
Slice of sweet pickle
Now for the green bean salad – I got this recipe from one of my best friends back in Toronto. It is so easy to make and great for potluck dinners. Here is her recipe below:
Olive oil (as much or as little but usually around 1/2 cup)
Fresh basil (6 – 10 leaves)
Trim the ends of the beans and then blanch them. The beans should be cooked but still crunchy. Sometimes the yellow and the green take different amounts of time so you may want to do them separately or just one type of bean like I did. Dice the shallots as small as you can. Cut up the basil. Once you have prepped all ingredients put them all in a bowl together and mix well. Finally add salt and pepper to taste and then let it sit in the fridge for a few hours before serving.
With all the health and nutrition reading I’ve been up to I decided to try my hand at meatless Monday. Guess what?? I survived and I didn’t even crave any meat! Not only that I felt content. My meal combined a recipe from one of my favorite sites and my own concoction.
Use coconut water as a substitute to oil or butter for sautéing because it will cut the fat significantly in your recipes. It will also add a pleasant flavour and more nutrients.
For your starch go with a sweet potato or yam. Both are gluten-free and healthier than any other potato.
1 handful of cut up kale
2 handfuls of spinach
1 broccoli crown
1 portobello mushrooms
1/2 a thinly sliced carrot
1/4 cup of coconut water
2 garlic cloves
1 tsp of soya sauce
cayenne pepper to taste
ground pepper to taste
ground coriander to taste
In a frying pan pour 1/2 the amount of coconut water into the pan and add shallots, garlic, carrots and broccoli. Saute about 5 minutes and the then add kale, spinach and portobello mushrooms. Add soya sauce and more coconut water if required. Then simmer on low heat and cover until kale and spinach have wilted. Saute until coconut water is gone. Add spices as you wish and mix evenly.
This was a homemade recipe so measurements are approximate. Use your taste-buds to follow you through the cooking. For an ad hoc recipe I was really impressed with the flavor!