Lemon Cilantro Lentil Soup

Ingredients:

Big handful chopped fresh cilantro
4-5 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1 medium carrot, chopped
1/2 teaspoon ground allspice
1 teaspoon cumin
1 T. garlic, minced
1 cup brown lentils, picked over and rinsed
6 cups chicken stock
2 tablespoons fresh lemon juice

Directions:

In a large pot heat olive oil. Add chopped onions and carrots and cook until tender,
about 5 minutes. Add garlic and cook for 1 minute. Stir in spices and lentils,
pour in stock. Bring to a boil and then reduce heat and cover. Cook for 30 minutes or until lentils are tender.

In a food processor blend 4 T. Oil, cilantro and 1 garlic clove until it is a purée. Set aside.

When the lentils are soft blend 2 cups of the lentils in a blender and return to soup. Stir in the cilantro oil and fresh lemon juice.

This soup is perfect with hot sauce on top and a nice piece of grilled chicken.

It is Gluten-free and dairy free too!

Southwestern Quinoa and Bean Salad

Sorry, I did not get a picture.  Life has been rather busy around here with a newborn, 2 toddlers and several of out-of-town guests.  Next time I make it I will try and remember to snap a picture before we eat it all!

Salad:
2 cans black beans, washed and drained
2 cans white beans, washed and drained
2 cans whole kernel corn, washed and drained
2-3 green onions chopped
2 sm. red pepper, chopped
1 bunch cilantro, chopped

Mix all ingredients in a large bowl and set aside.

Dressing:

1/2 c. apple cider vinegar

2 heaping teaspoons of cumin

3/4 c. olive oil

2 cloves of garlic, minced

salt and pepper to taste

Put all ingredients in a container with a lid and shake vigorously until well incorporated.  Pour over the salad mixture and stir to combine.

Quinoa:
1 med. red onion, diced
3 cloves of garlic, minced
1 1/2 cups of uncooked quinoa
3 cups chicken stock
1 T. olive oil
pinch of salt

In a medium pot sauté the onion in the olive.  Cooked until onion is soft.  Add the garlic and sauté for 1 more minute.  Add quinoa, chicken stock and pinch of salt and bring to a boil.  Reduce heat to low and cover and cook until liquid is absorbed, about 18 minutes.  Once all liquid is absorbed spread to cooked quinoa out on a cookie sheet to cool.  Once cooled mix in with salad mixture.

*Refrigerate for 1 to 2 hours before serving.

Optional ingredients:  You can add 1 jalapeño to the onion and cook it for extra heat.  I also like to serve it with fresh chopped tomato and avocado (when in season)

Zucchini Spread

This is delicious with a nice crispy bread and not to mention it is healthy too!

3 cups of zucchini, shredded

2-3 cloves garlic, minced

2 T. lemon juice

2 T. olive oil

4 T. cilantro, finely chopped

1/2 t. cumin

1 c. plain Greek yogurt

salt and pepper to taste

Shred the zucchini and place in a colander for 30 minutes to drain extra juice. Mix all together and refrigerate for an hour before serving.

Homemade Salsa

This is a recipe I got from a dear friend here named Joy. It is our favorite Salsa recipe and so easy and cheap to make!

In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
Add:
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!

Hope you enjoy!

By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.

Chipotle Shrimp Taco w/ Avocado Salsa Verde

Fast, easy and no cooking necessary!!  You eat them cold.  My family gave it 5 stars.

Difficulty: Easy

Prep Time: 30 

Cook Time: 0 

Yield: 4 servings (2 tacos each)

Avocado Salsa Verde

1 small onion, quartered

1 jalapeno, quartered, seeds optional (keep for more heat)

1 garlic clove, quartered

4 medium tomato, chopped

1 Hass avocado, peeled, seeded, and cut into chunks  (2/$3 @ Publix)

1 1/4 t. kosher salt

1/4 c. loosely packed fresh cilantro leaves, coarsely chopped

Shrimp

1 T. olive oil

1 t. Chipotle (found in ethnic food isle) or blended chili powder

1 t. kosher salt

1 lb. medium cooked shrimp (about 20), peeled and deveined  ($4.99lb @ Publix)

Corn or flour tortillas

Handful of chopped Cilantro

2 limes, cut into wedges

Put the onion, jalapeno, garlic, and salt in a food processor and finely chop.  Pour into medium size bowl.  Add the chopped tomato, avocado, and cilantro stir until well mixed.

In a separate bowl add the whole shrimp (without tails) toss with olive oil, Chipotle, and salt.  Toss to coat.  

Wrap tortillas in a damp paper towel and heat in a microwave, about 60 seconds.  

Spoon sauce on the tortilla, then top with about 2 or 3 shrimp, cilantro and  freshly squeezed lime juice.  ENJOY!!

Recipe from:  Food Network Kitchens