Ceviche de Camarón

Another childhood favorite! Ceviche is one of those foods that has always seemed (to me) so fancy and exotic, when really it’s incredibly fast and easy to make. Honestly, other than playing the waiting game while the shrimp were marinating this dish took me… maybe 30 minutes total? Fast and easy – I like it! Haha, ease of operations aside though, ceviche basically screams summer to me whenever I taste it, see it, or think about it. Probably because of lots of fond memories eating it at summer holiday parties, but also because it’s packed with the brightness of citrus and spicy kick from cilantro that fly you to a clear watered, white sandy beach where you have no cares in the world.  Which is maybe just me (food REALLY speaks to me), but I hope you enjoy it just as much!

1 Pound Fresh Shrimp (Deveined)
1 Orange (Zested and Juiced)
4 Limes (Zested and Juiced)
1 Teaspoon Frank’s Red Hot
1 Teaspoon Sugar
2 Tomatoes (Deseeded and Finely Chopped)
½ Red Onion (Diced)
½ Jalapeño (Deseeded and Diced)
2 Tablespoons Cilantro
Salt and Pepper to taste

1. Rinse and clean the shrimp in a colander under cold water before cooking. Fill a medium sized sauce pan with water to about an inch to the top, bring water to boil over high heat.

2. Once boiling, bring the heat down to medium high and add the shrimp to cook for 3 minutes.2015-08-09 14.24.07

3. While the shrimp are cooking create an ice bath in a large mixing bowl by filling it with ice and cold water. Once the three minutes have passed immediately drain off the hot water and shock them in the ice bath to stop the cooking process.

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4. When the shrimp have cooled enough to touch begin peeling them. If you are planning to serve the shrimp whole, be careful to leave the tail on the shrimp. After all the shrimp have been peeled drain off the cold water and set them aside.

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5. In a large mixing bowl whisk together the fruit juices, zests, Red Hot, and sugar.

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6. Fold in the tomato, onion, jalapeño, and cilantro until well combined.

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7. Depending on how you want to eat your ceviche you may add in the shrimp whole or cut into thirds. Traditionally my mom serves hers as an appetizer so she leaves the shrimp whole with tails on, arranges five or six in a margarita glass, and drizzles the marinade over them. I served my ceviche as a taco topping so I cut the shrimp into thirds for more bite size pieces when guests put them on tacos.

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8. Add your shrimp to the marinade and season to taste with salt and pepper. Chill in your refrigerator for a minimum of four hours.

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ⓛⓞⓥⓔTricia

Picnicking at Goat Rock Beach

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https://sketchfab.com/models/4886e968f4bd4beb898bcb1ce9c46b50/embed

1438466435_RICHARDINSPIRE1
by DroneDeploy
on Sketchfab

Thanks to Richard and Eric for the awesome model of one of the boulders they made via drone

ⓛⓞⓥⓔTricia

Rotini Garbanzo Salad

This is by far my absolute favorite type of salad. I can’t exactly remember when my mom started making this, but ever since it’s been my standard food request for birthdays, visits, and really any food oriented event at my parents’ house.  Yesterday, some friends and I went to Goat Rock Beach for climbing and picnicking so of course I jumped on the opportunity to bring this. My love knows no bounds. So I prepped the salad and a mojito watermelon dish (recipe here) the night before because both seemed to be bright, filling pick-me-up dishes – that wouldn’t bog us down or make us sleepy for a day outdoors.

Salad

4 Cups Chicken or Vegetable Broth
2 Cups Barilla Gluten Free Rotini
1 (15-ounce) Can Garbanzo Beans
1 ½ Cups Combination of Grape and Komato Tomatoes (Diced)
¾ Cup Sweet Red Onion (Diced)
½ Cup Fresh Basil (Chopped)
¼ Cup Fresh Mint (Chopped)
¾ Cup Red Wine Vinaigrette
Salt and Pepper to taste

1. Depending on whether you’d like the salad to be vegetarian or not, start by bringing the chicken or vegetable broth to a boil on high heat in a large saucepan. Once the broth is boiling add the rotini and cook according to the box instructions for al dente pasta.

2. While the rotini is cooking, dice the onions and tomatoes and add them to a large mixing bowl.2015-07-31 21.15.30

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3. Drain and rinse the garbanzo beans under cold water in your sink. Add the cleaned beans to the bowl of onions and tomatoes.

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4. Chop the herbs and add to the bowl as well.

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5. Once the rotini is finished cooking, drain off the vegetable broth and add the rotini to the bowl with the rest of the salad ingredients.

6. Toss the salad with the red wine vinaigrette until well combined and place in a covered container. Chill for at least 20 minutes before serving.

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Red Wine Vinaigrette

1 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
¼ Cup Fresh Lemon Juice
4 Teaspoons Honey
Salt and Pepper to taste

Add the oil, vinegar, lemon juice, and honey to a medium mixing bowl. Using a whisk, blend the ingredients until fully incorporated together and the vinaigrette comes to a smooth consistency. Season the vinaigrette with salt and pepper to taste.

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The recipe is inspired by Giada De Laurentiis Orzo Salad – enjoy! (PS more pictures of Goat Rock Beach coming in the next post)

ⓛⓞⓥⓔTricia

Lemon Garlic Asparagus

Here’s another quick and easy recipe for when you’re lost on the side dishes front! This is very similar to my simple green beans, but instead of keeping the veggies warm you shock the asparagus immediately after blanching to stop the cooking process – which is actually my favorite thing about this recipe because the asparagus turn out awesomely crisp and fresh. Because honestly the worst thing you can do to yourself is eat overcooked asparagus.

1 Bunch Fresh Asparagus
Water
¼ Cup Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
3 Cloves Garlic (Pressed)
Salt and Pepper to taste

1. Start by cleaning and cutting the ends off the asparagus.

2015-07-02 17.24.58 2. Evenly distributed the prepped asparagus across a shallow pan with a lid, I used a sauté pan, and add enough water to just cover them.2015-07-02 17.28.22 3. Cover with a lid, and set them on medium high heat until the water comes to a light boil. While waiting for the asparagus to come to a boil create an ice bath by filling a large bowl with ice and water. When the water in your pan begins to boil pierce one of the asparagus with a fork to make sure they are cooked – it should be crisp, but easy to stick your fork into.

2015-07-02 17.36.12 4. Drain the water from the pan and put the asparagus into the ice bath to stop them from cooking further.

2015-07-02 17.37.14 5. In a small mixing bowl whisk together the olive oil, lemon juice, garlic, salt, and pepper to create the dressing.

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2015-07-02 17.45.54 6. Pat the asparagus dry and place them in a covered serving bowl. Toss the asparagus on the dressing and chill in the refrigerator for 20 minutes before serving.

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ⓛⓞⓥⓔTricia

Poppy Seed Cobb Salad

This salad is probably – scratch that – definitely not for the person looking to lose weight. I’m sure if you eat only a taste of it then perhaps it could qualify, but the chances of you eating only a bite after tasting this are slim to none. I mean honestly it’s less of a salad and more of a lettuce fueled protein transportation device covered in sweet poppy seed deliciousness. Hmm yes, sometimes I astound myself with the elegance of the verbal imagery I create of my food. So if that mental picture made you ready to just dive into this salad, you’re in luck because here’s the recipe.

Chicken

2 Chicken Breasts (Filleted)
½ Teaspoon Adobo All Purpose Seasoning
½ Teaspoon Salt
½ Teaspoon Pepper
1 Tablespoon Butter
1 Tablespoon Vegetable Oil

  1. Clean any fat or cartilage off the chicken breasts and fillet them into four thin pieces. Rub an even amount of the Adobo, salt, and pepper into each fillet.
  2. On medium high heat melt your butter and oil in a fry pan. Sauté the chicken fillets until they are fully cooked, around 10 to 15 minutes. Set the chicken aside on a cutting board, once cooled cut into bite sized pieces.

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Salad

4 Medium Eggs (Hard Boiled, Diced)
½ Package of Bacon (Fried, 2014-08-01 17.14.05Crushed)
2 Hearts of Romaine
12 Cherry Tomatoes (Halved)
1 Avocado (Diced)
½ Yellow Onion (Sliced)
2 Tablespoons Poppy Seed Dressing (I used Newman’s Own)

  1. To hard boil your eggs set them in a pot and fill it with water so the eggs are just covered. Heat the water on high until it begins to boil. Once the water is boiling cover the pot and reduce the heat to low (if using an electric stove turn off the heat). Let the eggs rest in the water for 12 minutes. After, drain the eggs and cool them under cold
    water.
  2. Wash your romaine under cold water and pat dry. To cut your romaine into four pieces slice vertically from root to tip all the way through, then turn 90 degrees and do the same. Keep the cut romaine tightly together and cut through horizontally to create bite size pieces. Set aside in a large bowl.
  3. Diced, crush, halve, and slice your respective ingredients until all of them are prepped into bite size pieces for the salad.

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To plate, I arranged all the ingredients on a cutting board next to the bowl of lettuce and serving plates. This way everyone was able to create a salad with however much of each topping they wanted. I first had this salad when I was 10 years old and haven’t been able to find a replacement favorite since. Despite my earlier teasing about it basically being entirely composed of proteins this salad is actually quite light and will keep you from feeling grossly full on a hot day. Hmm, and now that I think about it this recipe is also great for busy days because it keeps you energized after eating. So maybe all that chicken, egg, bacon, and avocado is a good thing after all.

ⓛⓞⓥⓔTricia