Shrimp Civeche

One thing that I really love about living in Northern California, is the access to such a wide variety of fresh foods.  Within a 100 mile radius, this area produces almost every fruit, vegetable and meat one typically eats.  Olive groves for fresh olive oil.  Fields of artichoke plants.  Acres of citrus trees. Miles of pasture lands for animals.  Tomato fields.  Fresh and salt water fish.  Rice paddies.  Dairy farms.  You can even grow some varieties of bananas! If I were to go on a strict locavore diet, I don't think I would really miss out on anything at all.  Everything I love is grown around here. 

I'm still surrounded by bags of fresh lemons, so they are making their way into almost everything we eat.  And, even though it's only mid March, the temperatures have been creeping their way into the mid to high 70s!  When it starts to get warm outside, I only want to eat cold foods.  I decided to make my take on a shrimp civeche.  It was great eaten as is, but I also enjoyed it on a bed of butter lettuce leaves and scooped it up with organic tortilla chips. 

Shrimp Civeche

1 pound very small cooked shrimp, rinsed (I used 100 count shrimp)
2 Tbsp salt

Juice from 3 limes 

juice from 4 lemons
1 red onion, chopped
1 bunch cilantro, large stems removed and chopped
1 cucumber, peeled and diced

1 bunch of radishes, diced

Green Tobasco to taste
1-2 avocado, peeled, seed removed, cut into small chunks

Fresh butter lettuce (optional)

Organic corn tortilla chips (optional)

 

Place shrimp in a large glass bowl (do not use metal). Mix in the lime and lemon juice, red onion, cilantro, cucumber, and radishes. Refrigerate until ready to serve (at least 1 hour)  Right before serving, add the Tobasco and avocado. Serve chilled on a bed of fresh lettuce or as a dip with organic corn tortilla chips.  Leftovers will keep in the refrigerator for up to 2-3 days.  

Get Well Pho

While I was sick, I wasn't doing too much of anything, except sleeping.  I slept 12-14 hours a day. During the times I was awake, I barely had the energy to make it to the couch to watch TV.   When I ate, food was quick and easy.  I lost my taste, and most days nothing sounded good.  If something actually sounded good, I ate it, only to be disappointed because it had no flavor.

A couple years ago, I had a bad winter cold.  My friend insisted I need a big bowl of chicken "fuh" to feel better. 

Ummm, what?  

You know, "fuh" from that place over by that market. 

Oh, that's what that is?  "Pho" is pronounced "fuh"?  Gotcha.

So I went with her and got a big bowl of pho. 

It was steaming hot and smelled amazing and tasted even better.  You could tell the broth was homemade and simmered from bones all day long.  There was an assortment of bits and pieces you could get in your pho like tendons and tripe, but I stuck with something "safe" and got thinly sliced steak. 

After the first bite, I was hooked.  Don't tell anyone, but I like it better than my mom's chicken noodle soup she made when we were kids.

 
Now, since I have been sick, I have been lazy and using lots of shortcuts.  

 Yes, I know it's way better to cut up a chicken and simmer it for hours and make a rich, nourishing stock.  But when you are only out of bed for 2 hours a day (that's a generous number, too), you don't have time to simmer a stock and make a fancy meal.  

So this is the shortcut way to make a big bowl of pho.   

Get Well Chicken Pho

1-2 carton(s) Chicken Pho Soup Base
1lb seasoned ground pork sausage (once again, I cheated used "Potsticker" flavor fresh made sausage from the local market...but use plain, add 2 finely chopped green onions, 2tbl finely diced red bell pepper, and salt, pepper, soy sauce and freshly grated ginger to taste)
1/2 of a 14 oz package rice noodles, prepared according to package directions, drained (I use the Taste of Thai stir fry noodles)
A handful of dried Shiitake mushrooms, prepared according to package directions
1 package fresh bean sprouts, rinsed
1 Lime cut in wedges
1 bunch basil, roughly torn
1 bunch cilantro, roughly torn


Preheat oven to 400*.  Shape pork into walnut sized meatballs.  In a heavy oven safe skillet, melt coconut oil over medium high heat.  Brown meatballs on one side for about 2-3 minutes.Carefully turn meatballs over, turn off stove, and place skillet in the oven for 10-15 minutes until meatballs are cooked completely (165* internal temperature). 

In a pot heat soup base until it starts to come to a boil. Don't let it boil away for too long, you just want to get it to serving temperature. 

In a deep soup bowl, place a portion of the noodles in the bottom, followed by a small handful of bean sprouts, a few meatballs, and a bit of the shiitake mushrooms.  Ladle hot broth over the top.  Top with basil and cilantro and a lime wedge.  Serve immediately. 

Quinoa Edamame Salad

When we went to Game 6 of the NLCS, we stopped at the store and got some snacks to eat before the game. We got some quinoa edamame salad (the only gluten free choice) in the deli along with a bunch of other goodies.  After one bite, I knew I had to try to recreate it at home.  Luckily the ingredient list was on the container so it didn't take too much to figure out what I would need.

It is great as a meal or a side dish. I've made this several times and so has my friend.  Last time she also added a can of drained  and rinsed black beans and it was even better!

Quinoa Edamame Salad

1 cup of quinoa, cooked according to package directions and cooled to room temperature
2 cups shelled edamame
2 cups corn kernals
1 red bell pepper, diced
1 bunch of cilantro leaves, chopped
6 ounces crumbled feta cheese (I use raw goat feta)
1 small red onion, diced
2 celery stalks, diced
1 small jalapeño, seeded and minced
1/2 cup olive oil
Juice from 2 lemons (at least 1/4 cup)
Salt and Pepper


Mix together all ingredients in a large bowl, seasoning to taste with salt and pepper.  Serve at room temperature or chilled.

Lime & Coconut Chicken Legs

Organic chicken legs were on sale, and in my effort to keep my menu from staying in a rut, I looked for a fresh new idea on how to prepare them.  

I found this yummy sounding recipe by Rachel Ray and I knew I had to make it.  It had many of my loves in it:  Lime, coconut, and green onions.  

I had all the ingredients on hand, AND it fit within my restrictions, so I didn't need to make many adjustments to the recipe!

I served it on some brown rice that I had tossed with cilantro and lime juice and a side of sauteed squash.

 

I didn't have to make many changes to the recipe (which is shocking considering all my restrictions)!  Hope you enjoy it!

Lime & Coconut Chicken Legs

from Everyday with Rachel Ray

3 cloves fermented garlic  
1/2" fresh ginger, peeled
1 bunch green onions, white and green parts, ends trimmed
1 bunch cilantro, large stems removed
1 tsp sriracha
2 tbl coconut aminos
1 tsp fish sauce
1 tbl toasted sesame oil
1/3 cup raw local honey 
1 cup light coconut milk 
juice and zest of 2 limes
salt and pepper to taste
8 skin-on chicken drumsticks

In blender or food processor, combine all ingredients except chicken; puree. Marinate in coconut milk mixture overnight. Transfer chicken to rack placed on foil-lined baking sheet. Bake at 450 degrees for 30-45 turning chicken every 15 minutes so that it does not burn.  (I think this would be really great grilled as well.  Just be careful of the flare up from the faty chicken skins!)