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Monday, June 20, 2011

It's too hot to cook, so let's have some shrimp ceviche!

Summer is almost here and it is too hot to cook. I have decided to make some shrimp ceviche for dinner tonight. Quick, easy & refreshing.

1 lb. cooked, peeled, deveined & tail off shrimp
1/2 cup cilantro, chopped
1 small red onion, chopped
1 small tomato, chopped
1 jalapeno, chopped (optional)
1 lemon
2 lime
salt & pepper
tapatio (optional)

Add the first 5 ingredients in a bowl, juice the lime & lemon, add salt, pepper & tapatio. Mix well, put in refrigerator for about 30 mins to 1 hour so all the flavors marinade. I served mine with gluten free crackers thanks to Elana's Pantry. You can serve with chips if you like! Enjoy.

Friday, June 3, 2011

Ghormeh Sabzi - my ultimate favorite persian dish!

Every since I was a little girl, I loved this dish. I always thought it was so hard to make until a couple of years ago. Now every chance I get to make it, I do. Hope you enjoy!

2lbs. stew meat
2 onions, chopped
1 tablespoon turmeric
5 cups parsley, chopped
1 cup chives, chopped
1/4 cup fresh fenugreek or 2 tablespoon dried
4 dried lemons
4 cups water
1 can kidney beans

Saute meat & onions in olive oil until meat is cooked. Add turmeric, water and dried lemons. Put everything in crock pot.
In another pan, saute the parsley, fenugreek & chives in olive oil til they are kind of burnt. Put the greens in the crock pot with the meat, add salt & pepper to taste. Cook on low for 5-6 hours. In the last 1/2 hour add the drained can of kidney beans. Serve with rice or by itself! Caution: the house may smell very fragrant for a couple of days :)