(based on Javi's recipe on allrecipes.com) Ingredients: 1 pound peeled and deveined medium shrimp 1/2 pound of chopped scallop 3 limes, juiced 1 lemon, juiced 1 medium tomato, diced 1/2 small red onion, diced 1 cucumber, peeled and diced 1/2 jalapeno pepper, seeded and chopped 1/2 serrano pepper, seeded and chopped 1 bunch of cliantro 1 tbsp of extra virgin olive oil salt and pepper to taste
Place shrimp and scallop in a large glass bowl and cover with lime and lemon juice to marinate for about 10 minutes. Add in the onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Toss gently. Making certain the shrimp and scallops are fully submerged, cover the bowl, and chill ceviche for a minimum of 1 to 2 hours in the refrigerator, until shrimp and scallops are opaque.
(Recommended that the ceviche is left to marinate for at least 24 hours for a fuller flavor.)
Ingredients: 1 can of black beans 1 cup of pico de gallo 4 eggs 1 baguette 1/2 cup of shredded mozzarella salt & pepper to taste
Cut the baguette up into 3/4 inch slices. In each of 4 separate bowls: line the bottom with 4 slices of baguette.
Heat the beans in a saucepan over medium heat.
Fill a separate large saucepan up 2/3 of the way with water, and set on high heat. After the water has almost reached a boiling point, reduce the heat to medium. Crack the egg, and slide it into the water as close as possible to the surface so that the white of the egg stays together. Wait about 3-4 minutes until the whites of the egg are opaque and no longer runny (I like my eggs a medium firmness with a liquid yolk).
While the eggs are cooking, spoon out an equal amount of black beans into each bowl over the baguette slices.
Scoop the eggs out with a slotted spoon, and place one poached egg in each bowl.
Top off with the pico de gallo and mozzarella. Sprinkle with salt and pepper. Serves 4.
Ingredients: 1 avocado, diced 1 ripe papaya, diced 1 cup cherry tomatoes, cut into halves 1/2 a small red onion, diced 1/2 a box of sweet peppers, chopped 1 small cucumber, peeled and sliced 1 bag of baby greens 1/2 a pound of raw frozen shrimp, thawed and tails off a ginger soy marinade poppyseed dressing garlic vinegar
Cover shrimp in marinade, and set aside for 15 minutes.
Prepare and combine rest of ingredients in a large bowl.
Cook the shrimp in a small skillet over medium high until shrimp are firm and slightly crisp around the edges. Take the skillet off the fire, and add shrimp to the bowl. Combine a little bit of vinegar, marinade, and the poppyseed dressing to taste. Toss salad with dressing and serve. Serves 4-6.
(from the Bread & Honey blog: from The Martha Stewart Cookbook)
Ingredients:
1 small acorn squash 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Coarse kosher salt and freshly ground black pepper 1/3 cup packed dark brown sugar
Preheat oven to 350 degrees F.
Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. (If squash proves too difficult to cut, steam first for a few minutes). Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.
(Chip looks at me like this the entire time I'm in the kitchen, only pausing his baleful "feed me more" stare occasionally in order to run around in circles frantically while tripping me as many times as possible.)
Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.
Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
(adapted from "Gary's Turkey Burritos" on allrecipes.com)
Ingredients: 1.5 pounds ground turkey 1 (7 ounce) can of tomato sauce 1 can of diced tomatoes with green chiles 1 can whole kernel corn, drained 1 small onion, diced 1 (16 ounce) can black beans 1 cup shredded reduced-fat Cheddar cheese burrito-size flour tortillas 1 tbsp of olive oil
Heat the oil in a large skillet over medium-high. Add the turkey first, cooking until browned. Add in the onions and saute for a few minutes. Stir in tomato sauce, diced tomatoes, and corn. Reduce heat to medium and let simmer 10-20 minutes until liquid reduces. Stir occasionally.
Separately, heat beans over medium-low in a small pot.
Place a piece of foil over the stove burner, and one by one, heat the tortillas for a minute each, flipping a few times. Top with beans and filling, and sprinkle cheese across top. (Sour cream optional.) Wrap the burrito up and serve piping hot with a wedge of lime on the side. Serves 6-8.
aspiring foodie, photographer, and maker. i majored in English, but seldomly write. i love superhero movies. i never make my bed. autumn is my favorite season. i like mythical creatures and dinosaurs. tigers are pretty cool too.
