Southwestern Shrimp Ceviche

Makes 1 quart

1 lb. shrimp, peeled and deveined
2 T. shrimp boil or seasoning mix
3 green onions, chopped
½ cup chopped cilantro, chopped
1-2 T. hot or tame pickled jalapenos, diced
¼ cup jalapeno juice
2 T. olive oil
2 fresh limes, juiced
1 T. ground cumin
1 large avocado, diced
1 cup grape tomatoes, chopped
2 ears of roasted corn, kernels cut away from cob
1 can black beans, drained

Heat a gallon of water in large saucepan to boiling. Season with shrimp boil. Add shrimp and heat for only 2 minutes or until opaque. Remove quickly from water and drain. Add all other seasonings, diced vegetables, and ingredients while shrimp is still hot. Allow mixture to cool and refrigerate. Ceviche is better the second day when marinated. Serve as dip with toasted tortillas or as a salad or topping for grilled fish.

Oatmeal, Raisin, Bran Muffins

3 cups of bran cereal
1 cup old-fashioned oatmeal (not instant)
1 cup boiling water
½ cup peanut oil or vegetable oil
1 cups raisins or mixture of dried cranberries, blueberries, and raisins
2 cups buttermilk
3 eggs
1/4 cup Agave nectar (I use Madhava Amber Nectar)
1/8 cup dark molasses
1-1/4 cup whole wheat or all-purpose flour
2-1/2 tsp. baking soda
½ teaspoon salt

In a large bowl combine cereal, dried fruit, oil, and oatmeal. Pour boiling water over mixture. Let stand for 20 minutes until liquid is absorbed and mix has cooled. In another bowl, combine eggs, buttermilk, nectar, and molasses. Add flour, baking soda and salt. Combine all and let stand another 20 minutes.

Preheat oven to 400 degrees. Use a spray oil to grease 24 muffin cups and divide batter among them, filling each cup about ¾ full. Bake 20-25 minutes until very brown.

Serve with nectar, honey, lemon curd, or jam.

Orzo with Chicken Pesto Sausage, Sun-Dried Tomatoes and Goat Cheese

Serve 6

2 cups dried orzo
2 cans low sodium chicken broth
½ cup diced sun-dried tomatoes
¼ cup parsley, chopped
4 T olive oil
4 chicken pesto or chicken Italian sausages, diced (I buy these at Central Market)
1 can chopped Italian tomatoes (I like La Valle)
4 cloves garlic, minced
½ cup fresh basil, coarsely chopped
½ lb goat cheese
¼ cup of fresh grated Parmigiano Reggiano

Empty canned broth in deep saucepan and bring to a boil over medium heat. Add orzo, cook for 20 minutes until most, but not all, of broth is absorbed. Turn off heat, cover, and allow orzo to sit until all liquid is absorbed. In meantime, sauté diced sausage pieces in olive oil. Add garlic and parsley. Add canned tomatoes and sun-dried tomatoes and cook until sun-dried tomatoes are softened. Combine cooked orzo, basil, tomato mixture, goat cheese, and grated Parmigiano. Stir well and serve warm over cooked spinach or with another green vegetable or salad.

Chicken Chili Verde with Tomatillos and Cannellini Beans

Serves 4-6

4 T. olive oil
2 medium yellow onions, diced
2 t. ground cumin
2 (15 oz) cans cannellini beans
1 can low-sodium chicken broth (or 2 cups stock)
1 lb. roasted Anaheim or Hatch peppers (I buy them frozen, already roasted), chopped
6 large tomatillos, roasted until brown and very soft, blend until it turns to puree
1 large red bell pepper, diced
4 cloves garlic, diced
3 cups of chunky diced roasted chicken
1 T. Vegeta (a soup base) and/or roasted chicken demi-glace ( I use “More Than Gourmet’)
1 cup cheese, a grated mix of Mexican cheeses: Oaxaca, Queso Blanco, Monterrey Jack
4 T. fresh cilantro, chopped

Heat oil in a large saucepan over medium heat. Add onion, sautéing until soft. Add red bell pepper, sautéing until soft. Add green chile peppers. Then, add garlic, cooking until soft but careful not to burn. Add spices; add roasted and pureed tomatillos; soup base and demi-glace, if you have both; cook until simmering. Add chopped roasted chicken and 2 cans beans; simmer for 30 minutes. Remove from heat and spoon into oven-safe bowls. Place on a cookie sheet, top each bowl with grated cheese mix. Heat under broiler until cheese is brown. Top with cilantro and serve with a side salad (See “Tangerine Salad with Champagne Vinaigrette" in July Post below) and tortillas or cornbread.