Thursday, September 9, 2010

Mom's pico de gallo

I love salsa. We finally hit that part of summer (or fall as it now seems to be in the Pacific NorthWet) where our peppers and tomatoes are ready to eat. While on vacation my mom made this awesome pico. We tried to replicate it.

Ingredients

2 tomatoes chopped
1 bunch green onions, cliced
1 tbspn fresh cilantro
3 tbsn lime juice
1 tbsn olive oil
2 cloves garlic, minced
1/2 tspn ground cumin
1/4 tsp salt
chopped jalapeno

Directions

Combine everything, cool for 4 hours in fridge.

Yields 2 1/2 cups



Note: It was good, though I forgot the cumin. You'll want to double or triple the recipe.

Citrusy Shrimp with Asparagas

This is a Mr, Snowgoose favorite. From thw May 2010 issue of Health magazine. I've seriously made it half a dozen times. It's quick and easy.

Ingredients
2 cups water
1 cup dried couscous
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
4 tablespoons fresh lemon juice, divided
3/4 pound raw large shrimp (about 18), peeled and deveined
1 tablespoon fresh lime juice
3 1/2 teaspoons extra-virgin olive oil, divided
2 minced garlic cloves
Olive oil cooking spray
3/4 pound asparagus spears, trimmed (or use frozen)
1 teaspoon honey
1/4 cup chopped chives

Directions
Preparation
1. Bring 2 cups water to a boil in medium saucepan. Remove from heat, and stir in couscous; cover and let stand for 5 minutes. Fluff with a fork; stir in 1/4 teaspoon each salt and pepper and 1 tablespoon lemon juice.

2. Bring another pan of water to a boil.

3. Meanwhile, toss shrimp in 1 tablespoon each lemon and lime juice, 1 1/2 teaspoons olive oil, garlic, and remaining 1/4 teaspoon salt and pepper. Marinate for 5 minutes.

4. Preheat grill pan or grill. Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through. Cover and keep warm.

5. When water is boiling, add asparagus, and cook 3 minutes or until just tender. Drain, and cover.

6. Whisk together honey, chives, and remaining lemon juice and olive oil.

7. Arrange couscous and asparagus on serving plates, and top with shrimp. Drizzle with dressing.