So I’ve basically done a terrible job at keeping up with this blog and much of that is due to being very busy with school. Now that I’m graduated I’m hoping I will have more time to actually cook, and more time to share.
I have a few recipes that I made throughout the school year. So I’m going to have a few new posts and hopefully will make this more of a habit.
I will combine these two recipes together because they are definitely good food to make during the summer. The first is a chickpea and tomato salad with basil. This salad is really easy to make, it’s really light and it;s really flavorful. I used to make this during school and would eat it all week. I’m a huge fan of garlic which is why I liked it so much. If you aren’t a huge fan like me, you can put in less of course.
Here is the recipe (via http://greenlitebites.com)
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey (10g)
- pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
(Like I said, REALLY easy, and perfect for hot weather)
The second recipe is another one of my favorites. It’s another one I would make in bulk and then eat for pretty much every meal for awhile. It’s shrimp with avocado and mango salsa with couscous.
Heres the recipe (via http://www.epicurious.com)
- Vegetable oil cooking spray
- 8 cups baby spinach
- 1 cup couscous
- 1 pound medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt,divided
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- 1/4 cup chopped red onion
- 1/2 jalapeño chile, seeded and finely chopped
- 1 tablespoon fresh lime juice
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
I changed the recipe up a little bit because I made the mistake of not reading the entire recipe through before making it. I didn’t have access to a grill at the time so I improvised. What I did was saute the shrimp with the cilantro and oil in a pan until the shrimp was cooked and had absorbed the cilantro flavor a bit. After that I basically put everything else in and tossed it in the pan for a bit. Obviously using a grill would get that specific taste, but this was just as delicious. This recipe also keeps pretty well for a few days.