freckles make me strong.

I live in Seattle. These are things that catch my attention, pique my interest and/or make me want to pass notes in class like a 7th grader

Permalink Ecuadorian Shrimp Ceviche Ingredients: 2 pounds shrimp, peeled and deveined 1 cup lime juice (fresh squeezed) 1 cup orange juice (fresh squeezed) 1/2 teaspoon of salt 1/3 cup ketchup 1 tablespoon yellow mustard 1 medium red onion, chopped or thinly sliced 1 medium tomato, cubed 3 tablespoons cilantro, chopped (you can substitute with flat leaf parsley) Salt and pepper to taste Hot sauce (optional) Preparation: Soak the onion slices in the lime juice and salt for about 30 minutes, or until they become soft and pliable. Using just enough water to cover them skillet, blanch the shrimp in  boiling water with a little salt for 2-3 minutes, or until they turn just pink. Drain, reserving the cooking liquid. Combine 1 1/2 cup of the cooking juices with the lime and orange juice, ketchup, mustard and sugar. Mix well. Add the shrimp, tomato, and pickled onions. Salt and pepper to taste. Refrigerate about 1 hour (optional). Before serving, top with cilantro or parsley. Serve with hot sauce, lightly salted popcorn, tostado, and/or chifles on the side   Tips: Get the freshest seafood you can find, that is the key to success. You can substitute shrimp for other seafoods if you prefer. Common options are crab, squid and flaky white fishes such as cod. Once you get that seafood, DO NOT overcook it, the citrus actually cures the shrimp so don’t worry too much about under-cooking. It is highly unlikely. Remove the ceviche from the fridge about 15 minutes before serving. The flavor are better when it is chilled rather than ice cold. Add half of the ketchup and then taste before adding the rest. Some people love it, some people think a little goes a long way. This recipe is was informed and improved with the advice from one of my very favorite Ecuadorians, Diego. Gracias, ñaño.
Permalink
Permalink

Black Bean And Corn Salad

Eva and I made this salad this weekend for barbecue. It was excellent! It is tangy and refreshing and makes for great left overs. We doubled the recipe and have been eating it for days without complaint. Eva has been making the dish for a while and has added her own twist, using red onion instead of green and adding a couple dashes of Chalula, or another hot sauce of your choosing.  Simple and delicicous, this may just become my new summer standby.  

Serves 6

Ingredients

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)

Directions

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Permalink

Lefse Recipe

ecklandacres:

There has been a request for the Lefse recipe and my dad has obliged. The key, I’m told, to keeping them tender is to not add the flour until the next day and not to add too much flour when rolling them out “so tin”. Best of luck!

Lefse

Yield 18 lefse

4 cups potatoes riced (or mashed)

¼ cup butter (or margarine)

½ cup heavy cream (DON’T WHIP)

2 Tblsp. White sugar

1 tsp. salt

Drain spuds well (6-8), Put spuds through ricer, stir in butter, cream, salt and sugar with spoon.

Cover with plastic wrap & leave on counter overnight.

NEXT DAY:

Stir in 1  cups flour with spoon until well blended.  Knead it for a bit and make a log and cut into ¼ to ½ cup chunks.  Roll out using a stockinette covered, flour sprinkled rolling pin until very thin and round on flour sprinkled pastry cloth. Cook on hot griddle about one minute on each side.

345 calories per serving.

Apparently, we are giving away the family secrets.

Permalink Tonight, my friend Matt is coming for dinner.  I am making Chicken Caesar Burgers (Rachel Ray) and it is going to be delicious! For the burgers (serves 4): 1 1/4 pounds ground chicken breast, the average weight of 1 package 3 garlic cloves, 2 finely chopped, 1 cracked from skin 4 anchovies, finely chopped (optional  but recommended) A handful of Parmigiano Reggiano Salt and coarse black pepper 1 tablespoon Worcestershire sauce A handful flat-leaf parsley, chopped 1 tablespoon lemon zest plus juice of 1/2 lemon 1/4 cup extra-virgin olive oil (EVOO), plus some for drizzling 1 teaspoon Dijon mustard 1 heart romaine lettuce, chopped 2 plum tomatoes, thinly sliced 4 crusty rolls, split in half