Page 22 - Florida Sentinel 4-20-18

Recipes
When making a meal, the first step is knowing what you're making. Don't let dinner creep up on you at the end of a long day! Also, buy what is in season for easy meals.
Thai Green Papaya Salad
Ingredients:
1 clove garlic 1or2redThaibird’seyechilies 2 tablespoons dried shrimp Thai palm sugar, to taste
1/4 cup roasted peanuts
6 oz green papaya strands
6 cherry tomatoes
1/3 cup long green beans, cut into 1-inch lengths Fresh lime juice to taste
Fish sauce, to taste
Preparation: Pound the garlic and bird’s eye chilies until they form a smooth paste.
Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.
Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. More more to taste later. Add the peanuts and lightly pound until they are broken into tiny pieces, but not to the point where
they form a thick paste.
Add the green beans and crush them with the mortar until they’re splitting and lightly bruised
Add the papaya and tomatoes and pound on them to bruise them. You want to crush the tomatoes so
they release their juices and give their flavor and color.
Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle.
Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed. Dish out and serve immediately.
Chipotle Lime Shrimp Tacos With Strawberry Salsa
Ingredients:
strawberry jalapeño salsa
8 ounces fresh strawberries, hulled and chopped
1⁄2 red onion, diced
2 jalapeño chile peppers,
chipotle lime shrimp
1 pound peeled and deveined raw shrimp Juice of 2 limes
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce from a can of chipo- tle chile peppers in adobo sauce
seeded and diced
1⁄4 cup chopped fresh cilantro Juice of 1 lime
Pinch of salt
Pinch of freshly ground black pepper
Directions: Make the salsa first so the flavors have time to marry. In a bowl, combine the strawberries, red onion, jalapeño peppers, and cilantro and toss. Add the lime juice, salt, and pepper and toss to coat.
Place the bowl in the fridge until ready to serve.
Place the shrimp in a baking dish or resealable plastic bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons of the olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the top of the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Remove the shrimp from the dish or plastic bag and discard the marinade. Add the shrimp in a single layer to the skil- let and cook just until the shrimp turn pink and opaque, 1 to 2 minutes. Flip the shrimp and cook for 1 to 2 minutes more. Transfer the shrimp to a plate for serving. Serve the tortillas with the shrimp, salsa, cab- bage, and the crumbled queso fresco for topping. Garnish with a lime wedge on the side.
1 teaspoon freshly grated lime zest
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper 8 (4-inch) corn tortillas, warmed
1 cup shredded cabbage
4 ounces queso fresco, crumbled
1 lime, cut into wedges
California Miso, Avocado, and Lima Bean Salad
For the dressing:
1 tablespoon brown rice miso paste 1 tablespoon brown rice vinegar
1 tablespoon ponzu or soy sauce juice of 1/2 a lime
4 tablespoons cow's milk or soy yogurt sea salt
Salad:
5 ounces / 150 g broccoli, stems chopped, florets broken into little heads
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
1 (15-ounce/400 g) can white beans (or equivalent), drained
Preparation: First make the dressing. Mix all your dressing in- gredients together in a bowl, adding a little salt if needed, de- pending on how salty your miso is. Alternately, if the dressing is too salty, add more yogurt.
Next, blanch the broccoli in boiling, salted water for a minute or so, until it has lost its rawness and is a lovely bright green. Drain and let cool.
Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.
Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans. Once the broccoli and seeds are cool, add them too. Pour over the dressing and toss well. Serve with steamed brown rice or soba noodles for a more substantial dinner.
Chopped Roasted Beet Salad Recipe
This beet salad is great chilled or at room temperature. If you normally like your salad with lots of vinaigrette, then feel free to double the lemon zest vinaigrette recipe. The beets can be roasted a day or so ahead of time if it is easier for your schedule.
Ingredients:
For the beet salad:
2 pounds (910g) fresh beets
4 ounces (113g) crumbled
feta
1/4 cup (60ml) minced parsley
1/4 cup (60ml) slivered or sliced almonds
For the lemon zest vinaigrette:
2 med cloves of garlic, minced or crushed 2 tablespoons (30ml) olive oil
1 tablespoon (15ml) balsamic vinegar finely grated zest of 1 medium lemon
2 teaspoons (10ml) fresh lemon juice
1 teaspoon (5ml) brown sugar
1/2 teaspoon sea salt or kosher salt, or to taste fresh cracked black pepper to taste
Directions: Roast beets. Pre-heat oven to 400 degrees F.
Cut off beet leaves. Clean and scrub the beets free of dirt. Place the beets in an oven safe dish and cover with aluminum foil.
Bake for about 1 hour or until beets are tender when easily pierced through with a fork or toothpick. Remove beets from oven and allow to cool for about 30 minutes or until cool enough to comfortably han- dle.
Using paper towels or wearing plastic gloves (unless you want to scrub your hands thoroughly after to get the beet stains out) rub off the beet skins and slice the beet top stub off of the beets. If the skin does not rub off easy, then use a vegetable peeler to carefully peel the skin.
Cut beets into bite-sized pieces. Set aside.
Make the Lemon Zest Vinaigrette dressing: In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Sea- son with salt and pepper to taste.
Serve at room temperature or chilled.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 20, 2018