Instead of baking a batch of brownies (because I was terrified I'll eat them all myself!), I decided to make something bright and fresh and tropical over the snowed-in weekend.
It all started with the tomatillos I received in my weekly order of Washington Green Grocer produce. I've been a customer for two years and LOVE getting weekly deliveries of vegetables and fruits. I then added the sweetness of the pineapple, the crunch of the cucumber and the smooth buttery texture of the avocado!
Who's ready for salsa!?
Pineapple, Cucumber & Tomatillo Salsa: Tropical Snack For The Winter
4 tomatillos charred in a dry skillet or under the broiler
1/2 large cucumber, peeled, diced
1-2 tablespoons chopped white onion
1 avocado, diced
1 cup chopped fresh pineapple and its juices
salt to taste
1 tablespoon Meyer lemon juice
2 tablespoons minced cilantro
1. Add charred tomatillos to a food processor and blender and turn it into chunky sauce.
2. In a large bowl add the rest of the ingredients and tomatillos. Combine. Taste for salt.
3. Eat with tortilla chips!
Can't you imagine yourself on a beach with this salsa, maybe a watermelon mojito and perhaps a pool boy!? :)
Happy Meatless Monday! It's been over a week that I've made an actual meal. First, I was on vacation in Miami (make sure to check out my instagram), then I flew back to find out water pouring from the ceiling of my kitchen and dining room. Not fun. I've had 2 huge fans and a dehumidifier machine making noise nonstop in my condo for days. Well, this snowy weekend, I decided enough was enough and it was time to get back into cooking and blogging!
I finally decided to make spiralized zucchini and mix them with whole wheat angel hair pasta and a few other bright ingredients for a healthy and satisfying meal.
Vegetarian Zucchini & Whole Wheat Angel Hair Pasta With Chickpeas & Fresh Mozzarella
Makes 3-4 portions
1" bundle of whole wheat Angel hair pasta
2 large zucchini, spiralized
2 garlic cloves, sliced
red pepper flakes to taste
1 cup chickpeas
1 cup cubed fresh mozzarella
1 large tomato, cubed
1 Meyer lemon
2 tablespoons chopped parsley
These are the little things that remain after I use my KitchenAid spiralizer ;) They crack me up.
1. Start by boiling salted water for the pasta. Cook the pasta for about 8 minutes.
2. Meanwhile, drizzle olive oil into a large skillet and add spiralized zucchini and sliced garlic. Season with salt and red pepper flakes and saute for about 5-7 minutes.
3. Add drained pasta, chickpeas, mozzarella cubes and tomato. Heat through. At this point mozzarella will start to melt slightly.
4. Remove the skillet from the heat and add zest of the entire Meyer lemon and half of the juice. Sprinkle in parsley and taste to make sure there's enough salt and heat from the red pepper flakes.
5. Serve immediately.
This was such a satisfying and at the same time rather light dish. I'm not going to tell you zucchini "pasta" is real pasta, but it's a good way to cut down on carbs a bit.
I'm about to heat up a bowl of these leftovers for lunch.
I love tuna salad and typically make it with mayonnaise, white onion, olives, tomatoes and avocado. I also love tuna in sushi rolls with cucumbers and avocado and spicy mayonnaise. Well, I was out of mayonnaise and did not have avocados or sushi rice. What to do!? I used canned tuna and some of Sabra's products to create a healthier, almost carb free, but still delicious dish.
Makes 4 boats
1 5 ounce can solid white tuna, drained and flaked
2 tablespoons Farmer's Ranch
salt to taste
1 large English cucumber
1/4 cup guacamole
1 tablespoon sriracha (more or less to taste)
2 teaspoons black sesame seeds
1. Mix together tuna and Farmer's Ranch. Season with salt to taste.
2. Cut off the ends of an English cucumber and cut it in half and then in half again lengthwise to make 4 pieces. Scoop out the seeds of each quarter with a spoon. For more stability, trim the bottom of each "boat."
3. Divide the tuna mixture among each cucumber boat and top with dollops of guacamole and sriracha and a sprinkle of black sesame seeds.
These make for a light lunch or an appetizer. You can also make them in cucumber or puff pastry cups for individual servings.
If you are looking to try some of the Sabra products and save money, definitely participate in their Buy, Snap, Score promotion before February 15th!
It's 2016! Happy New Year to you all. I have an announcement to make: I decided to become a vegan. Well, not even just a vegan: I thought I'd keep a raw diet from now on.
KIDDING! I would not survive a day :)
This Daikon Radish & Carrot Salad With An Asian Twist, however, is vegan, and raw and perfect for Meatless Monday.
My parents gave me cash for Hanukkah and I bought a spiralizer attachment for my KitchenAid. The attachment is fun to use and makes spirals and ribbons from fruit and vegetables. My dad, though, did not understand the appeal of making zucchini pasta and kept on asking me if I could make real pasta with the spirallizer.
I'll make zucchini pasta as soon as I buy some zucchini, but for now I present to you Daikon Radish & Carrot Salad With An Asian Twist.
Growing up in Russia, my parents made a salad from shredded daikon radishes and carrots seasoned with sunflower oil, salt and pepper. It was pretty, crunchy, and good for you. I added a few Asian condiments to mine this time around.