Salsa

I adore pico de gallo in the summer months.  But in winter I adore a cooked salsa.  I picked up some roma tomatoes and a couple jalepenos at the store.  Here's my recipe.

8-9 roma tomatoes
1 large clove garlic sliced into coins
1/4 onion cut up
2 jalepenos
bunch of Cilantro
1 lemon
Salt and pepper to taste

Pre heat the broiler in your oven.  Quarter the tomatoes.  Cut the jalepenos in half lengthwise.  Leave the seeds.  Place the tomatoes, garlic, onion, and jalepenos on a cookie sheet (skin sides facing the broiler).  Sprinkle with salt and pepper.  Place under the broiler until the skins of the tomatoes and jalepenos start to blacken.

roasted tomato, onion, garlic, & jalapeño 

Place the vegetables in food processor and blend until pureed.  Add the juice of one lime and the cilantro.  Blend again.  Add salt and pepper to taste.

food processor adding cilantro

You can serve this warm or chilled with tortilla chips.

salsa and chips

Yesterday was 69 degrees and sunny.  Tonight we are supposed to get 6 - 8 inches of snow.  I am soooo ready for spring.  Warmth and sunshine.  Warmth and sunshine.  Warmth and sunshine.  (I'm clicking my heels together as I say this)

Bon Appetit  

Quinoa Salad and Garlic Shrimp

Mmmm.... Clean cooking.  Thats what I made tonight!  I found a great web site to help anyone along in learning how to cook clean and delicious.  The name of the site is The Gracious Pantry.  I found this quinoa recipe there and it was amazing so I am passing it along to you.  (I made minor changes because I have a difficult time following any recipe EXACTLY!)

Salad

Ingredients:
1 tsp olive oil
1/2 C finely diced onion
1 C uncooked quinoa (I used a quinoa rice blend by the brand 'Della')
2 C water
1/2 tsp kosher salt
1 C fresh orange sections
1/4 C chopped pecans
2 tbsp chopped spring onion
1 bunch asparagus

Heat the olive oil in a skillet.  Add the onion and saute for 2 minutes.  Add the quinoa/rice blend and let cook over heat for 5 minutes stirring occasionally to avoid scorching.  Add the water and salt.  Bring to simmer and cover.  Cook 15 minutes.  Remove from heat and let sit 15 minutes.

Meanwhile,  peel and section oranges, chop pecans and onion.  I grilled my asparagus.  I started by drizzling olive oil on the asparagus and then seasoned it with kosher salt and pepper.  I then grilled it.  After grilling it I chopped it into 1" pieces and let it set until I was ready to toss with the quinoa.

the salad before the toss

Quinoa Salad and Garlic Shrimp

When the quinoa is ready toss it along with the oranges, pecans, spring onion, and asparagus.   So good!

Shrimp

Ingredients:
1# bag raw deveined shrimp
1/4 stick salted butter
5 cloves garlic minced
2 tsp chopped fresh parsley

In skillet melt butter and add garlic and shrimp.  Saute until shrimp turn pink.  Add parsley and toss.  Serve with the quinoa salad.

Here's a shout out to my IG friends in Tawain, Japan, Australia, and France!  Thank you for following me.  You inspire me with your posts.  xo

Bon Appetit!