Southwestern shrimp salad

sw-shrimp-salad-2

When I was growing up, my mom would make this bean salad called Texas caviar. It had all the usual suspects of Tex-Mex cuisine—corn, bell pepper, onion, tomato, etc. We would eat it with Fritos Scoops by the vat (or so it felt). It was an awesome summertime eat because it didn’t require a heat source to make. Midwest summers don’t mix well with the oven. Or the stove. Or even a toaster. Ninety-degree days with 90% humidity and no air conditioner? No thanks, I’ll eat my Eggo frozen.

Here, I have made a slightly sexier version of my mom’s Texas caviar. I should probably call if California caviar because if living in LA has taught me anything, it’s that adding avocado to something makes it “Californian.”  But, I won’t do that to you guys.  

This salad is hearty, fresh, and light. You can eat it by itself, over greens, or my personal fav—with tortilla chips. The lime and cilantro lend a brightness that really wakes up the shrimp and cuts through the richness of the avocado. The black beans give it some substance, so it’s easy to fill up on. I like to keep my knife cuts rough and rustic and the best part about making this dish is that the measurements don’t need to be precise. Add as many or as little of the ingredients as you like. You can also eliminate anything you don’t jive with or add an all-star ingredient I may have left out.

Ingredients

  • 1 lb cooked shrimp, peeled and deveined
  • 1/2-1 can corn, drained (or fresh or frozen)
  • 1/2-1 can black beans, rinsed and drained
  • 1 avocado, diced
  • 1/4 red onion, diced
  • 1 medium tomato, diced
  • 1 jalapeno, diced
  • juice of 2 limes
  • cilantro, chopped (to taste)
  • olive oil
  • salt and pepper

Instructions

Peel your shrimp (if they haven’t been) and chop into bite size pieces. Prepare all vegetables by dicing into similar sized chunks.

In a small bowl combine lime juice, onion, salt and pepper, and a drizzle of olive oil. Let sit for about 5 minutes to allow the juices to mellow out the flavor of the onion.

In a large mixing bowl combine corn, beans, avocado, tomato, jalapeño, shrimp, and cilantro. Add onion mixture and stir to coat. Add more oil or lime juice if needed. Season with salt and pepper to taste.

For best flavor, refrigerate for at least 30 mins. Serve with tortilla chips, over greens, or just by itself!

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Green tea “ice cream”

Green tea ice creamThe first time I tried green tea ice cream was at an all-you-can-eat Chinese buffet in Small Town, Wisconsin. I remember choosing it from the ice cream cooler because of its bright green color—I was a child, ok? When I took my first bite, I was surprised at the flavor—I didn’t hate it, but I didn’t know if I liked it either. I took a few more bites, and a couple more, and then one or five more and realized I was crazy about it.

The earthy, almost savory yet slightly sweet notes from the green tea are a match made it heaven with the rich, creaminess of the ice cream. I was never a fan of super sweet treats, so this was right up my alley.

Since I was in college, I’ve been making 2-ingredient “ice cream,” which is just frozen bananas blended in a food processor with a little milk. Genius. Plus, bananas are super good for you! Thanks to Rick Moranis in Honey, We Shrunk Ourselves circa 1997, I will forever remember they are a great source of potassium. But, there a bunch of other benefits—check them all out in this Well-Being Secrets article, 24 Science-Backed Health Benefits of Bananas.  It’s actually amazing how similar the texture and richness is to actual ice cream considering how healthy it is. And, you can doctor it up with anything you like—chocolate, peanut butter, preserves, and even matcha! As I mentioned in my post Matcha green tea chia pudding, I have recently been experimenting with matcha powder, so I decided this was the perfect time to recreate the green tea ice cream I had in my youth.

It’s quick, simple, and deceivingly sinful. So dig in, guilt free!

Enjoy.

Ingredients

  • 3 ripe bananas
  • coconut milk (or whole, rice, almond, sweetened condensed, etc.)
  • honey or agave
  • 2 tsp matcha powder

Instructions

Cut bananas into small pieces and freeze for three hours to overnight. Put frozen bananas in a food processor and pulse until smoothish (there will still be small chunks). You may have to use a spatula to scrape down the sides during this process.

Add matcha and a drizzle of honey and blend. Add in milk little by little until you get the consistency of soft serve.

Eat immediately or place in the freezer for an hour for a harder consistency.

Bruschetta

Bruschetta

If you’ve read my post My adventures with Neapolitan pizza pie, you know I’m a huge fan of Italian cuisine. I love the rustic, simplicity of it, as well as the sense of family it embraces. It’s all about quality ingredients and unbuttoning your pants to make room for more because Nonni’s plating up your fourth serving of lasagna.

Bruschetta is an appetizer you’ll find at a lot of Italian restaurants. It has different variations, but traditionally it’s toasted bread that’s been rubbed with garlic, drizzled with olive oil, and commonly topped with a medley of tomatoes and basil. Although I do not come from an Italian family, caprese and bruschetta have always been staples on our app menu—especially late summer when my dad’s tomato garden is in full swing.

I’ve tried many a bruschetta, and I will say I think mine is the best I’ve had (thus far). I like to combine elements of caprese with bruschetta to get the ultimate Italian app. The key to getting depth of flavor is rubbing the crostinis (or “little toasts”) with a clove of garlic after they’ve been grilled. It gives the toast a nice garlic aroma to perfume the rest of the toppings. I also like to add balsamic vinegar to the tomato mixture for a tangy kick.The soft, fresh mozzarella counterbalances the crusty bread and cuts the acidity of the tomatoes and vinegar.

Honestly, my mouth is watering right now thinking about it—I’ve got to finish this post so I can make some.

Buon appetito!

Ingredients

  • tomatoes (I like using heirlooms because I’m a tomato snob)
  • basil
  • garlic
  • balsamic vinegar
  • olive oil
  • fresh mozzarella
  • ciabatta (or any rustic bread)
  • salt and pepper

Instructions

Dice tomatoes and put them in a large mixing bowl. Julienne the basil and throw in the bowl. Mince garlic (approx. 1 clove per 4 medium tomatoes) or use a press, add it to tomato mixture, and toss. Drizzle with olive oil and balsamic vinegar to coat—tasting to test for balanced acidity levels. Season with salt and pepper to taste. Rest for at least 30 mins to let flavors meld.

Cut bread into slices and drizzle with olive oil. Toast under the broiler or on a grill, making sure not to let it burn. Once toasted, cut the end off a garlic clove and rub each toast with it (both sides if you’re trying to keep vampires away). Top crostinis with fresh mozzarella and a spoonful of bruschetta.

For best flavor, serve at room temp. 

Matcha green tea chia pudding

Matcha green tea pudding2My parents came to LA in March to visit me and my brother, and they really wanted to explore a variety of ethnic markets while they were here. My dad has a vast range of knowledge about global cuisine and cooking, but doesn’t always have the means of getting specialty ingredients because of where he lives (rural Wisconsin). We took them to Galleria in Koreatown and they had a field day—we were there for hours. H O U R S.

I had a lot of fun too, exploring the isles and trying samples of food I couldn’t pronounce. And while I didn’t take home any of the dried fish parts I tried (just no), I did find a few ingredients that struck my fancy. One of them was matcha—a powder derived from green tea leaves. I’ve always been interested in matcha, having seen it used in different recipes on Pinterest, but had no idea where to get it.

Turns out you can buy it online, but just be wary of the quality. Sometimes places will sell a matcha powder mix containing ingredients such as sugar and powdered milk, similar to hot chocolate. Look for culinary grade matcha. It’s pretty expensive, but that’s usually a sign it’s good quality—so don’t go for the cheap stuff!

Let’s talk health. Matcha has a ton of health benefits! Because it’s derived from whole  tea leaves, it’s a more potent source of nutrients (and caffeine!), than steeped green tea. It has a lot of heart disease and cancer fighting antioxidants that also help with blood pressure reduction, anti-aging, and boosting your metabolism. Did I mention the caffeine?? A teaspoon of match mixed with hot water can have up to 3x the caffeine as a cup of steeped green tea.

But the best part about matcha is how versatile it is. It has a grass-like flavor, which bodes well for savory dishes, but you can sweeten it up with sugar, agave, honey, or different extracts like I did with this pudding.

I absolutely love chia pudding. I think it’s because I was obsessed with tapioca Snack Packs when I was little, and it has a similar texture. It’s a great on-the-go breakfast because it’s super easy to make—just toss your ingredients in a mason jar, shake it up, and leave it overnight in the fridge. I love to top it with fresh berries and nuts, but you could top it with anything from coconut flakes to chocolate chips.

Enjoy.

Ingredients

  • 1 cup coconut milk (or milk of choice)
  • 1/4 tsp almond extract
  • 1/4 cup chia seeds
  • 1/2 tsp matcha powder
  • drizzle of honey (to taste)

Toppings

  • mixed berries
  • pistachios

Instructions

Put all ingredients in a mason jar and put the lid on. Shake well until everything is combined. Store in the fridge for 3 hours to overnight.

Top with fruit and nuts or any other toppings you like!

* Recipe makes 1–2 servings. 

Shakshouka

Shakshouka1

S H A K S H O U K A. My new, absolute favorite breakfast dish. I tried it for the first time last weekend at an awesome French restaurant near my place, called Republique. I’ve been wanting to go there since I moved into the area because the line is down the block every weekend. My pal Urmila—gastronomic guru, host of YouTube channel Mila Makes, and co-founder of Carry On Magazine—was in town last weekend, so we met at Republique to brunch it up. I highly recommend eating there if you’re in the LA area—cool vibes, awesome pastries, and really good food. Like, really good.

So what is Shakshouka, anyway (besides really fun to say)? The dish originated in North Africa, and is essentially eggs in a spicy stew of tomatoes and peppers, but has many variations. I based my recipe off some good, authentic ones Urmila recommended, combined with Republique’s version, and my own little twists.

Republique managed to get a great depth of flavor that was really cumin-forward, so I tried to accomplish the same with mine. I also liked the cool contrast the mint leaves gave to the spiciness and warmth of the dish. They laced it with yogurt (which I forgot to do) that really balanced out the acidity of the tomatoes. I threw in some kale to give it a bit more substance and nutrients, and added basil because the more herbs the better in my book!

Shakshouka2Oh, and did I mention the bread!? The bread might be the best part of the whole dish. It’s served with a side of crusty bread you can use to sop up all the delicious, tomatoey sauce and gooey yolk. Mmmmmm. I actually just used the bread as a spoon throughout the whole meal. I mean, what’s better than a spoon you can eat??

Enjoy.

Ingredients

  • 4-5 eggs
  • 1 medium onion
  • 1 red bell pepper
  • 2-3 cloves garlic (minced or pressed)
  • 4 cups (28 oz can) diced or crushed tomatoes
  • 2 tbsp tomato paste
  • chili powder
  • cumin
  • paprika
  • cayenne
  • coriander
  • pinch of sugar
  • salt and pepper
  • olive oil
  • parsley
  • basil
  • mint
  • 1-2 cups kale, chopped
  • feta cheese (optional)
  • Greek yogurt (optional)
  • Rustic, crusty bread of choice (I used garlic ciabatta)

Instructions

Heat a cast iron skillet over medium heat. Cut onion and pepper into thin(ish) slices. Add a generous amount of olive oil to the hot pan, along with the peppers and onions. Saute veggies until soft, about 15 minutes. Add garlic to the pan and cook until fragrant.

Add tomatoes and seasonings (chili powder, cumin, paprika, cayenne, coriander, salt and pepper) to taste. You can adjust later, so just start small. Add a pinch of sugar and stir well. Simmer on med-low heat for about 5 minutes. Taste and adjust seasonings, if needed. Roughly chop herbs (parsley, basil, mint) and add to the sauce.

If sauce is looking thick, take a potato masher and crush the tomatoes to create a juicier sauce. Add the chopped kale to the pan, stir, and continue to simmer for 5 more minutes. Taste and adjust seasonings one more time, if needed.

Crack eggs into the sauce, one at a time. I created little divots with the back of a ladle to make a nest for each egg. Let the eggs cook in the sauce until the whites are set and yolks are runny. You can cover with a lid to speed up the process.

While eggs are cooking cut bread into thick slices and grill or toast under the broiler. When eggs are done garnish with more fresh herbs, feta cheese, and yogurt.

Mixed berry peach breakfast toast

Coconut almond butter fruit toast

I go through a lot of “breakfast go-to” phases. Most of the time it’s savory, but every once in a while I get a major sweet tooth in la mañana. Lately, it’s been toast with coconut almond butter (my new fav nut butter) and a medley of fresh fruit. It’s like a grown up PB&J that’s good for you!

Lots of fruit is in season with summer just around the corner, so it’s the perfect time to take advantage of local farmers markets. I’m trying to make it a point this summer to get more of my produce from the farmers market instead of the grocery store. It’s a great way to support local businesses and the community. Yay local!

OK—back to the toast.

I know that breakfast is often skipped because people are in a rush and don’t have time to eat in the morning. If you are one of these people, this toast is for you.  It’s super quick and surprisingly filling. The sweet fruit complements the nutty almond butter, and the toast gives it some substance to fill you up. Plus, you can use whatever fruit/nut butter/bread you have on hand. The possibilities are endless, and I can guarantee any combination is going to taste great. It only takes a few minutes, so no excuses! Eat some damn breakfast.

Enjoy.

Ingredients

  • Sliced bread—wheat, sourdough, rye, ezekiel, Wonder, pumpernickel, etc.
  • Fruit—blueberries, strawberries, peaches OR any fruit you like/have
  • Coconut almond butter OR any nut butter you like/have

Instructions

Toast bread. Slather on your nut butter of choice. Top with fruit. Chow.

Light ranch veggie dip

Ranch veggie dip

Let’s be real, most people in America are full-blown ranchaholics. They‘ll eat it on pizza, fries, wings, shoes, sandwiches, burgers—oh yeah, and sometimes even vegetables. You kind of know how gluttonous you look completely submerging your chicken fingers in a pool of ranch, but you don’t care because your taste buds are happy, and happiness is all that matters, right!? You are right, my friend. But let’s lighten it up a bit, shall we?

I originally got this recipe from my high school BFF when we lived together in college. She still serves it up as a snack with baby carrots every time I see her (love you, Kailee!). Over the years, I have changed up the recipe to make it a little healthier—swapping Greek yogurt for sour cream and using half the mayo.  I also ditched the pre-made ranch packet, but that was mostly because I never have them on hand, and partly because they are high in sodium and I prefer the brightness of the fresh dill over the dried stuff. But if pre-made seasonings are your jam, feel free to use one!

Enjoy.

Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup low fat cottage cheese
  • 1/2 cup light mayo (I use Hellmann’s)
  • fresh dill (chopped)
  • garlic powder
  • granulated onion
  • salt and pepper

Instructions

Combine yogurt, cottage cheese, and mayo in a bowl and mix well. Add fresh chopped dill and seasonings to taste. That’s it!

Serve it up with your favorite veggies and store in the fridge for up to a week.

*As the dip sits in the fridge it tends to get “soupy.” You can add more cottage cheese to thicken it up. 

Chili lime shrimp and veggie kebabs

Chili lime shrimp and veggie kebabs

The air is getting warmer, the sun is shining brighter, and the shorts are getting shorter—this can only mean one thing—summer is right around the corner! When I think about summer cuisine I think bright, fresh, and light. Herbs, citrus, and seafood are among my favorite summertime foods, and they pair so well together to create light, refreshing meals.

One of my best friends from high school, who’s now living in Vancouver (miss you!!), posted a photo of some grilled skewers she and her fiancé made last week, and it inspired me to make my own. I prefer using an outdoor grill for this to get a nice smoky flavor, but if you are like me and don’t have access to one, don’t fret—you can achieve the same effect using an indoor grill pan.

Chili and lime is a famous flavor combo, especially near the border. It pairs well with proteins such as chicken, seafood, and even nuts. I’ve been craving shrimp lately, so I opted for the seafood route with these kebabs. Another good alternative would be chicken or a nice, meaty fish such as halibut or tuna. I like to cook the meat on separate skewers than the vegetables to ensure a more even cook throughout. I also baked the veggies, rather than grilling them so I could cook them at the same time as the shrimp.

This meal is super light and healthy (and pretty!) making it perfect for summer. For a little more substance, serve kebabs with a side of rice perfumed with herbs like cilantro or parsley. MMMMMMMMMmmmmmmmm, I should’ve done that! Next time.

Enjoy.

Ingredients

  • 1 lb shrimp (peeled and deveined)
  • cherry tomatoes
  • bell peppers (any color)
  • red onion
  • zucchini (yellow/green)
  • cilantro (chopped)
  • chili powder
  • granulated garlic (or garlic powder)
  • Sriracha
  • Lime juice (2-3 limes + extra for garnish)
  • avocado oil (or canola, olive oil, etc)
  • salt and pepper

Instructions

Preheat oven to 400 degrees.

Peel shrimp if not already peeled and place in a large bowl. Combine juice of 2 small limes, oil, granulated garlic, chili powder, salt and pepper, cilantro, and Sriracha to coat shrimp. Let marinate in the fridge for half an hour.

Chop veggies (as many as you’d like) into bite-size chunks (keep cherry tomatoes whole) and toss in a bowl with juice of a lime, oil, chili powder, granulated garlic, Sriracha , and salt and pepper to taste.

Skewer the veggies onto a metal skewer (if using wood, make sure to soak in water beforehand) in any order you like. Place a cooling rack on top of a baking sheet lined in foil for easier clean up. Place the skewers on the rack and bake for 25-30 minutes.

Preheat your grill pan to med-high heat and spray with non-stick cooking spray. Skewer the shrimp. During the last 5-10 minutes of bake time for the vegetables, start grilling the shrimp. They only take a couple minutes on each side, so the shrimp and vegetables should get done at the same time.

Grill shrimp on one side for about 2 minutes, flip, and grill for another 1-2 minutes until shrimp are completely opaque. Make sure not to overcook the shrimp as they will get tough and rubbery.

Serve with lime wedges and chopped cilantro to garnish.

*This amount of shrimp makes approximately 3 skewers. 

 

BLTA salad with an egg

BLTA salad

Great news, guys—I am alive! This year has been quite a rollercoaster ride, but I am back and hungrier than ever. Let’s eat!

One of my favorite things to do is take a dish and transform it into something completely different, while  still using all the same flavor profiles. Taco pizza, anyone? Here, I took one of my favorite sandwiches and turned it into a healthy breakfast salad. You still get the traditional flavors of a BLT without all the filling carbs. The creamy avocado complements the salty bacon while the crisp, fresh lettuce (I used spinach)  balances out the rich egg yolk. I like to toss the greens in a simple vinaigrette (oil and vinegar) just to give it a little more depth of flavor, but the salad doesn’t really need dressing, as the yolk kind of plays that role.

As always, feel free to swap or add ingredients as you choose!

Enjoy.

Ingredients

greens (spinach, romaine, etc.)
tomatoes
avocado
bacon (I used turkey bacon)
egg
salt and pepper

For the dressing (optional)

olive oil
red wine vinegar
salt and pepper

Instructions

Cook bacon til desired and chop into small pieces. While bacon is cooking, dice the tomatoes and avocado.

Mix together olive oil, red wine vinegar, and salt and pepper to taste. Toss greens with vinaigrette to lightly coat leaves. Add tomatoes, bacon, and avocado. Cook egg as desired and place on top of salad.

Top with a pinch of salt and pepper. EAT.

 

Panzanella salad

panzanella

It’s finally time to gear up for the greatest Holiday of all time—Thanksgiving! Number one on my thankful list? FOOD. I have been planning my Thanksgiving menu for probably a good 2 months, now (seriously, you can ask my boyfriend). He and I will be spending the holiday together, just the two of us, with enough food to feed Jon and Kate plus 8.

Growing up in my house, the menu for Thanksgiving didn’t just consist of dinner and dessert. Hell no. It was filled with festive, boozy drinks, an overly extensive hors d’oeuvre spread, a “change into your stretchy pants” dinner, and various desserts we were too full to eat, but stomached anyway. The in-between time was filled with football watching, game playing, and of course, more boozy drink sipping. Although I don’t often get the chance to spend Thanksgiving with my family, I do my best to create that same food and drink filled atmosphere whomever I’m with. Luckily for me, my boyfriend loves to grub, so I foresee a long awaited food coma in our future.

We’ve decided to each make a couple (or 5) appetizers, and this panzanella salad will be one of mine.  Panzanella is basically just a salad using day old bread combined with some type of vegetable (usually tomatoes) with oil, vinegar, and herbs. The bread sops up all the juices and flavor from the rest of the ingredients, so the longer you let it sit and meld, the tastier it is. My family always has some form of caprese or bruschetta with crostini as an appetizer, and this sort of a combines them all. It’s super easy and can also be served as a side dish, so if you’re scouring for new menu ideas this holiday, give it a try!

Enjoy.

Ingredients

  • day old bread (I used whole wheat ciabatta)
  • tomatoes
  • fresh mozzarella
  • basil
  • garlic
  • Italian seasoning (or herbs de provence)
  • balsamic vinegar
  • salt and pepper

Instructions

Preheat oven to 350 degrees. Cut up the bread into 1/2 inch cubes, toss with a little olive oil, Italian seasoning, and salt and pepper. Spray a baking sheet with cooking spray and bake bread until golden brown and crispy. Watch carefully as to not burn the bread. Transfer bread to a bowl and let cool.

Cut the tomatoes into small chunks and put in a large bowl. I used a combination of heirloom and cherry tomatoes (cut in half). Mince garlic or use a garlic press and add to tomatoes. Cut up mozzarella into small chunks (similar in size to the tomatoes) and add to bowl. Tear basil leaves into small pieces and add to bowl. Season liberally with salt and pepper and drizzle olive oil and balsamic vinegar over mixture. I don’t measure when I do this, I simply add more vinegar or oil to taste. Start out with small amounts, as you can always add more. You want the mixture to be juicy so the bread can soak it up. The salt with help draw moisture from the tomatoes as it sits.

Add the bread cubes to the mixture about 30-45 mins before serving.