Tag Archives: vegetables

4-3-2-1 Scallop Cheviche

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo


Traditional Guacamole

Traditional Guacamole

INGREDIENTS:

2 medium   Avocados, very ripe, peeled and seeded

1/8 cup   Lime juice

1 tb   Cilantro, fresh, minced

1 tb   Tomato Salsa

1 clove   Garlic, sliced in half

1/2 tsp   Jalapeno pepper, minced

1/8 tsp   Cumin

1/8 tsp   Salt

1/8 tsp   Black pepper

PREPARATION:

Rub the entire inside of a medium wooden bowl with the cut side of a garlic clove half. Mince the garlic and add to bowl along with the avocado. Mash the avocado with a fork until creamy. Add the lime juice, cilantro, salsa, jalapeno, cumin, salt and pepper to bowl and stir everything into the avocado. Serve immediately.

To store leftovers, flatten the top with a spoon, squeeze some lime juice over the top, then cover with plastic wrap, making sure no air gets trapped between the guacamole and the plastic.

makes 8 servings.


Fresh Tomato Salsa

Fresh Tomato Salsa

Easy to make, and delicious to eat.
Once you make this salsa, never again will you eat salsa out of a jar!

INGREDIENTS:
1 1/4 cups Tomato, minced
¼ cup Bell pepper, red, minced
1/4 cup Bell pepper, green, minced
¼ cup Onion, minced
½ each Jalapeno pepper, seeded and minced
1/8 cup Lime juice
¼ cup Cilantro, fresh, minced
Pinch  Sea salt

PREPARATION:
In a medium bowl, toss to combine tomato peppers, onion, lime juice and cilantro. Refrigerate until ready to use.


Sweet Potato Soup with Apple Herb Drizzle

The perfect comfort food for a chilly fall day.

INGREDIENTS
FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt

FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
pinch salt

PREPARATION:
SOUP: Preheat oven to 350 degrees.  Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.

In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.

Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.

DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.


Roasted Peppers with Quinoa and Corn Stuffing

INGREDIENTS:

1 cup               Tofu, extra firm, crumbled

1 tb                  Lemon juice

¾ tsp               Paprika

½ tsp               Cumin

¼ tsp               Black pepper

¼  tsp              Coriander powder

1/8 tsp             Chili powder

1 tb                  Thyme, fresh, chopped

½ tsp + ½ tsp   Olive oil

1/4 cup              White onion, small dice

1 clove             Garlic, minced

¼ cup              Quinoa grain, red

¼ cup              Quinoa grain, white

1 cup             Vegetable stock

2 tsp                Vinegar, white wine

¼ tsp               Salt, sea

½ cup              Corn kernels, fresh cut off the cob

¾ cup              Zucchini, small dice

¼ cup              Scallion, chopped

¼ cup              Parsley, fresh, chopped

1/8 cup             Basil, fresh, chopped

2 each              Pepper, yellow bell, large, halved lengthwise and seeded

2 each              Pepper, red bell, large, halved lengthwise and seeded

2 each              Plum tomato, small, sliced into thin rounds

8 tsp                Feta cheese, low fat, crumbled*

As needed        Cooking spray

PREPARATION:

In a small bowl, mix crumbled tofu with lemon juice, paprika, cumin, black pepper, coriander, chili powder and thyme; refrigerate for several hours so flavors meld.

Preheat oven to 325 degrees.

In small pot, heat vegetable stock. In a medium pot, sauté onion and garlic in ½ teaspoon olive oil until onion is softened. Add red and white quinoa and stir to coat grains. Add the hot vegetable stock and bring to a boil; reduce to simmer, cover and cook until stock is absorbed by quinoa, about 15 minutes.  Place quinoa into large mixing bowl; toss with white wine vinegar and salt.

In a sauté pan with ½ teaspoon oil sauté zucchini and scallion about a minute; add basil and parley and sauté about 1 minute more; remove from heat. Add the sautéed vegetables to the quinoa, along with the seasoned tofu, corn kernels, parsley and basil. Toss well to mix ingredients.

Stuff each pepper half with 1/8 of the stuffing mixture; top with a couple of tomato slices plus 1 teaspoon of feta cheese, then place on a sprayed baking sheet.  Cook in oven until pepper is roasted and cheese is melted, about 9-12 minutes.

Plating: Serve each person 1 red and 1 yellow stuffed pepper half on a small bed of baby arugula greens.

(*omit Feta Cheese if cooking Vegan)

YIELD: 4 servings


Black Eyed Pea, Wild Rice and Fresh Corn Salad

This is a great summertime salad. Serve it at your next picnic or barbeque.

INGREDIENTS:

1/2 cup Black-eyed peas

1/4 cup Onion, white, minced

2 tablespoon Olive oil

1/4 cup   Rice, wild, long grain, dry

1/2 cup   Vegetable stock

1/2 teaspoon   Cumin

1/8 teaspoon   Black pepper, fresh ground

1/8 teaspoon   Sea salt

1/8 teaspoon   Chili Powder

1/8 cup  Thyme, fresh, minced

1/4 cup  Cilantro, fresh, minced

1 teaspoon  Vinegar, white wine

3 tablespoon Lemon juice, fresh squeezed

1/2 cup Corn kernels, fresh cut off cob

1/4 cup   Pepper, red, minced

1/8 cup   Pepper, green bell, minced

1/4 cup  scallion, diced

PREPARATION:

Cover peas in plenty of water and soak overnight.  Drain and rinse. Put soaked peas in small water with more fresh water and cook on a high flame until boiling. Reduce to simmer and cook until tender. Drain water and chill beans.

In a small pan, heat vegetable stock. Saute onion in a medium pot with a very small amount of the olive oil; cook until translucent; stir in rice.  Add heated vegetable stock, cover and simmer until all of the liquid is absorbed by the rice.

In a small bowl, combine cumin, pepper, salt, chili powder, thyme, basil, lemon, vinegar, and remainder of oil. Whisk to combine.

In a large bowl combine cooked peas and rice with the corn, peppers and scallion. Toss with dressing to combine. Serve room temperature.

Yield: 6 servings

Serving size: 1/2 cup