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Aside from being active and playing with my littles I, also, really love to cook! The best thing is when I find a way to cook my favourite eats AND make them healthy *while my husband rolls his eyes at my ground-turkey-for-ground-beef-substitution, again!* This past weekend, we found ourselves wanting for a little spice in life. I considered ordering in, or even using a taco-kit from the store, when I realised I had everything I needed to make a fresh Mexican night! Beans and rice, spicy salsa, creamy guacamole, a refreshing cucumber salad and citrusy ceviche - you can't go wrong!
Shrimp Ceviche
½ pound raw shrimp, cut into ¼ inch pieces 2 lemons, zest and juice 2 limes, zest and juice 2 T olive oil 2 t cumin ½ c diced red onion 1 c diced tomato 2 T minced garlic ¼ c diced red chili pepper 1 c diced cucumber
I have had both tuna and shrimp ceviche, loving how both options are light and refreshing. This is definitely a 'make ahead' dish, as you are "cooking" the meat with citric acid. Place the diced shrimp in a bowl and add in the juice from the lemons and limes, as well as the zest. Stir and cover the bowl, placing it in the refrigerator for at least 3 hours (or until shrimp is firm and white.)
If you're a little hesitant to "trust" the citric acid properly cooking the meat, you can quickly toss the shrimp into boiling water for a few minutes -until pink- before adding the juice/zest.
I will EASILY eat this on its own, but it also goes well alongside tortilla chips.
Fresh Salsa
3 med. Roma/Steakhouse Tomatoes
1/2 white onion
1/4 c chopped cilantro
1 lime
1-2 jalapeno(s)
3 cloves garlic, peeled
Salt to taste
I LOVE home made salsa -the spicier, the better! It helps that it is SO easy to make. Just roughly chop up the tomatoes, onion, cilantro, jalapeno, and garlic; and, throw it into a food processor. Roll your lime on the counter before slicing (this releases the juices!) then slice in half and squeeze! Press 'chop' and blend until its the consistency you like, adding salt to taste. I make my salsa up first, then let it sit in the fridge while I make everything else -this gives the flavours a second to blend before you devour the whole thing.
Creamy Guacamole
3-4 ripe avocados (you can check if they're ripe by popping the little 'stem' off the top: if the spot underneath is still green, but the fruit is squishy, you're good!)
3 cloves garlic, peeled
1-2 limes (I like my guac' to be zesty)
1/4 c plain Greek yoghurt
salt to taste
If I have the option to put guacamole on a sandwich, burger, egg, piece of toast, chicken....you get the picture. I like guacamole on A LOT of food! And, why not? Avocados are full of healthy fats and yummy fibre to keep your body moving, while you're busy absorbing fat-soluble vitamins like A, D, E, and K. Slice your avocados in half, lengthwise, and twist apart. Pop out the core, spoon the half into your food processor. Add the garlic and yoghurt. Squeeze in the lime, and blend until smooth.
Spicy, Mexicali Beans and Rice
1 chopped tomato
1/4 c cilantro
2 cloves garlic, peeled
1/2 chopped red onion
1 jalapeno, sliced
1 c chicken stock
1/2 c wild rice
2 c chopped cauliflower (about the size of a twoonie)
1 can black beans: rinsed
Sharp cheddar, grated (optional)
Place Tomato, cilantro, garlic, onion, jalapeno and 1/2 c chicken stock in a blender. Cover and blend. Add wild rice, then beans and cauliflower to a pot, and pour blender contents overtop. Stir, adding chicken stock until cauliflower is covered. Turn stove to med heat and bring to a boil. Cover pot and lower temp, simmering until rice is cooked. Serve hot, with or without cheese on top.
Cucumber Salad
2 Cucumbers, thinly sliced
1/4 c red onion, thinly sliced
1/2 c cherry tomatoes, halved
1/4 c plain Greek yoghurt
1 T dill
Juice from half a lemon
Almond slices (optional)
Toss veggies into a bowl, and squeeze in lemon juice. Add yoghurt and dill. Let chill in fridge for 10 minutes, topping with almonds before serving.
