Pico de Gallo

I love making things that the start of the week that I can utilize in other things throughout the week.  Also, my husband loves snacks.  Actually that is an understatement, he LOVES snacks and always appreciates fresh salsa.  It is so quick and easy to make, so why not make it yourself? 

Stay tuned for later this week where I turn this into a main ingredient in the easiest dinner ever!

Pico de Gallo 

Ingredients

5 Plum Tomatoes, chopped

1/2 cup White Onion, chopped

1/4 cup Fresh Cilantro, chopped

3 tablespoons fresh Lime juice

2 tablespoons Jalapenos, chopped

Salt and Pepper

Directions

Combine first 5 ingredients in a medium bowl and toss gently to combine.  Season with salt and pepper to taste.  

Shrimp in No Time!

As as was passing by the seafood section at Bristol Farms, they were having a great sale on these beautiful shrimp.  I picked up some and made a really fresh, flavorful pasta and sauce to compliment their flavor.  I can't help but want to use all the fresh lemons that are in season now and all the lovely herbs from my patio garden.  This dish was quick and besides the shrimp I had everything else at home, so it was 1, 2, 3!

Garlic Lemon Shrimp

Ingredients

1 1/2 pounds large shrimp, peeled and deveined

3 large garlic cloves, minced

1/2 dry white wine

4 lemon slices, about 1/4 inch thick

1 tablespoon butter

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon crushed red pepper

2 tablespoons fresh parsley, chopped

Directions

Sprinkle salt and black pepper over shrimp evenly.  Meanwhile in a large skillet heat oil over medium heat.  Add shrimp, red pepper and garlic.  Cook for 3 minutes, stirring frequently.  Remove from heat. Add wine and lemon to pan.  Increase heat to medium-high and bring to a simmer. Cook until liquid has reduced to 1/2 cup, about 3-4 minutes.  Add shrimp back to sauce and remove from heat.  Add parsley and butter, stirring until butter melts.  Serve shrimp with pan sauce over pasta.  Recipe below.

"Roasted" Garlic and Light Tomato Pasta

Ingredients

1/2 lb Spaghetti

4 tablespoons garlic, minced

2 tablespoons oil

1/2 cup marinara sauce

Salt and Pepper, to taste

1/2 cup Parmesan Cheese

Directions

In a large pot, cook pasta according to package directions till just al dente.  Meanwhile, in a large saute pan, heat oil over medium heat and add garlic.  Stirring frequently over medium-low heat cook the garlic till oil and garlic become a thick paste.  Add 1/2 cup of the pasta water to the garlic mixture.  Let reduce by half and add the marinara sauce.  Add cooked pasta.  Toss to combine.  Remove from heat and top with Parmesan.  Serve with shrimp.  

Enjoy!

Nouveau Roasted Potatoes

Ever on the quest to find or reinvent new side dishes, I came up with something last week that was sure to breakup my feeling of boredom for my current collection of side dishes.  Potatoes are not my favorite vegetable and I feel no inclination to like them because they really don't provide any fabulous health benefits, but they are pretty much the ultimate starch.  If I am going to indulge in an unhealthy starch, I would much rather a giant piece of homemade bread.  

When I was young I remember my mom making these Roasted Potatoes with Caramelized Onions.  They seemed so sophisticated and special!  She later told me, "oh, those potatoes?  They are so easy!"  They are easy, and still look so impressive to me, but even though I make them all the time for Brian and my sis (the potato fiend), I still don't eat them.  

Then, it hit me!  I like sweet potatoes and I could do the same thing with them!  They were delicious and different.  I love the color and the more intense flavor.  I also felt good knowing I was getting some nutritional benefits to go with my happy taste buds.

Nouveau Roasted Potatoes

(I also had to give them a sophisticated name because I am just so impressed with myself.  Ha!)

Ingredients

4 Sweet Potatoes or Yams, chopped into 1 inch cubes

2 medium Red Onions, sliced

2 tablespoons fresh Cilantro, chopped

2 tablespoons dried Tarragon

2 tablespoons Olive Oil

1 teaspoon Sea Salt

1/2 teaspoon fresh Cracked Pepper

Directions

Preheat oven to 350 degrees.  Arrange sweet potatoes and onions on a cookie sheet covered with cooking spray.  Toss with olive oil, herbs and salt and pepper.  Bake in oven for 30 minutes or until potatoes are golden brown and onions are caramelized.

'Tis the Season

One of the best vegetables that summer brings in season are artichokes.  It seems like every time I walk around the grocery store there is a special on them and I just can't resist picking up a few.  They are so easy to prepare and are fun to eat!  They are a great source of folic acid, dietary fiber and Vitamin C, but their nutritional benefits are easily compromised with the traditional sauces that are usually served with them.  I like to serve this healthy dipping sauce with it that is full of fresh flavor and health benefits too!

Yogurt-Dill Dipping Sauce

Ingredients

1/2 cup Fat Free Greek Yogurt

1 tablespoon Fresh Squeezed Lemon Juice

1 teaspoon Dill

1/2 teaspoon Tarragon

1/8 teaspoon fresh chopped Garlic

1/2 teaspoon Dijon Mustard or Trader Joe's Garlic Mustard Sauce

Directions

Mix all ingredients well in a small bowl.  Serve!  

Curried Cous Cous

I am constantly looking for interesting side dishes.  I know I can't be alone in my quest!  Sometimes it seems like everything I make is boring and no matter how hard I try to change and reinvent things, it is still the same flavor profiles and same old broccoli.  

Now that I think of it, I often feel the same way about my closet...

I accidentally said this out loud when peering into my closet the other day.  Frustrated and fed up with trying to put together yet another outfit for work I yelped, "Ugh!  I have no clothes!" as I fell to the floor in  my closet melodramatically.  Unfortunately, I was unaware of my husband standing 5 feet away watching my whole ordeal unravel.  Even more frustrated and annoyed than me, he was even more appalled by my display.  Ha!  Whoops!  

Look, I know I have a lot of clothes, more than most normal people.  I know that he had to move his clothes into our guest room closet so I could have both the large walk-in closets in our bedroom, but aren't I allowed one day of frustration?  Yes.  I think so!

Curried Couscous with Broccoli and Feta

Courtesy of Cooking Light

Ingredients

1 3/4 cups Water

1 cup uncooked Couscous

1 1/2 cups small broccoli florets

1/2 cup red onion, finely chopped

1/3 cup carrot, shredded

1/4 cup Raisins

1/4 cup dry-roasted cashews, chopped (I omitted this and added Pomegranate Seeds instead.  YUM!)

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 tablespoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15 ounce) can chickpeas (drained and rinsed)  I would use half if making as a side dish, use the whole thing if making as a vegetarian main

3/4 cup crumbled feta cheese

Directions

Bring water to a boil in a medium saucepan; gradually stir in couscous.  Remove from heat; cover and let stand 5 minutes.  Fluff with fork.  

While couscous stand, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion and next 10 ingredients (onion though chickpeas), tossing gently.  Sprinkle with cheese.  

This dish is SO flavorful and surprisingly amazing!  

You need to try it!  

Fresh and Fabulous

Tired of your regular, old, boring side dishes? Want something new that is satisfying and tasty? This recipe for Green Bean Salad has a boring name, but it was delicious!

Green Bean Salad

Ingredients:

3/4 lb Green Beans

3 Tablespoons Lemon Juice

3 Tablespoons Reduced Fat Balsamic Vinegrette Dressing

3/4 pint Grape Tomatoes, halved

1/8 Red Onion, diced

1/2 can Garbanzo Beans, rinsed and dried

1/4 cup Reduced Fat Feta

Salt and Pepper

Directions:

Boil water in a medium pot over high heat. Cook Green Beans until slightly tender, about 4 minutes. Immerse in an ice bath to stop the cooking. Meanwhile, in a medium bowl, whisk together dressing and lemon juice. Stir in tomatoes, onion and garbanzo beans. Add feta and stir to combine. Season with salt and pepper. Arrange green beans on a platter and top with tomato mixture. Serve!

It feels like Summer!

It is amazing how in Palm Desert the weather turns from Winter, to Spring to Summer all in the matter of a month or two. We really barely get what I call "The California In-between Seasons": Fall and Spring. I am well aware that in other parts of the country there are 4 distinct seasons. Here in Southern California we have two distinct seasons and 2 "in-between seasons". Now that it is officially over 85 degrees most days, it feels like summer already down there! The thought of eating anything remotely hot, heavy or greasy just isn't appealing at all.

This salad is the perfect balance between sweet and savory and has all the flavors that remind me of summer. I think when watermelon is more in season you could throw that in as well. I made some BBQ chicken and roasted corn to compliment, but it could be a side dish to compliment a plethora of things. I would even dice up some rotisserie chicken and bring it to work for a really tasty lunch. That beats a boring old sandwich any day!

Summer Peach and Tomato Salad

Courtesy of Cooking Light

Ingredients:

1/2 cup Red Onion, thinly vertically sliced

1 pound Ripe Peaches, pitted and cut into wedges

1/2 pound heirloom beefsteak tomatoes, cut into wedges

1/2 pound heirloom cherry or pear tomatoes, halved

2 Tablespoon Sherry Vinegar

3 teaspoons olive oil

2 teaspoon Honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled feta cheese

4 teaspoons basil leaves, chiffonade or torn

Directions:

Combine first 4 ingredients in a large bowl.

In another small bowl, combine vinegar, olive oil, honey, salt, and pepper. Stir with a whisk till well combined. Drizzle mixture over peach and tomato mixture. Toss well to coat. Sprinkle with cheese and basil.

Note: I took the liberty of doubling this recipe for you because I did the same thing when I made it as a side dish. I was serving dinner to 3 men, plus myself and it was all gone!