Ceviche

We were recently introduced to the ceviche prepared at Sunset Foods and are hooked on it, so I decided to try to recreate it myself. It is very simple to make and is a perfect appetizer for the summer time. And the best part (besides it being delicious) - it is made from only fresh and healthy ingredients so doesn't come along with the guilt of a lot of appetizers. Serve it with some good water crackers (or any cracker of your choice), and enjoy!  The longer this ceviche is allowed to marinate in the refrigerator, the better. I let it sit for about 6 hours the day I made it, but it just kept tasting better and better over the next 2 days. So if you are going to make this for a get-together, I would recommend trying to make about 24 hours ahead of time to have a really great flavor. 

Ceviche

Ingredients

1/4 pound small cooked shrimp, cut into thirds
1 small avocado, peeled and cut into 1/2-inch pieces
1 medium organic tomato, seeded an cut into 1/2-inch pieces
1/2 organic white or yellow onion, chopped
1 jalapeño pepper, seeded and finely chopped
2 Tbsp fresh organic cilantro, chopped
Juice of 1 large fresh lemon
Juice of 1 large fresh lime
Salt, to taste

Directions

1. Place all ingredients in mixing bowl or container and stir until evenly combined. Cover and refrigerate, allowing to marinate for at least 6 hours or overnight.

2. Serve cold with crackers.

What are the nutritional benefits of this ceviche? Shrimp are an excellent source of protein, providing 24g of protein in a 4oz serving. Shrimp are also a good source of vitamin B12 and omega-3 fatty acids. Avocados are rich in monounsaturated fats that have been shown to boost HDL (good cholesterol), and are an excellent source of vitamins C,E and carotenoids lycopene and beta carotene, as well as the minerals selenium and zinc. Tomatoes are an excellent source if vitamin C and lycopene. Both jalapeño peppers and cilantro are packed with vitamins C, A and K, and provide small amounts of B vitamins. Onions are rich in quercetin, a type of antioxidant, as well as vitamins and minerals, including vitamins C, K, folate, thiamin, and minerals calcium, magnesium, potassium and manganese. Lemon and lime juice are both high in vitamin C.

Steamed Artichokes

Steamed artichokes are really easy to make, taste very good and make a great appetizer.  If you have never eaten a fresh steamed artichoke, you remove one petal at a time and eat the fleshy portion at the bottom, then discard the remainder of the petal. The flavor of the artichoke flesh is great on its own, but is also very good dipped in a little bit of melted butter (if you want to have more of a splurge - which we did last night!).  This is a really nice appetizer if you have company, and is very good with a nice glass of wine.  My husband made these artichokes last night and we munched on them while making a home-made pizza and sipping on some read wine.

Steamed Artichokes

Ingredients

2 fresh whole organic artichokes

Water for steaming

Directions

1. Remove stems with a knife and cut off tops of artichokes, just enough so that they will stand in pan.

2. Fill bottom of medium-sized sauce pan with about 1/4 inch of water, just enough to create steam.  Bring water to a simmer and place artichokes in pan, stem side up. Cover and steam for 10-12 minutes, or until you can easily insert a knife into the fleshy portion of the artichoke.

3. Serve with melted butter.

What are the nutritional benefits of artichokes? Artichokes are a good source of fiber and vitamins C, K and folate. They are all packed with antioxidants, ranking number 7 on the USDA's list of the top 20 best sources of antioxidants.

Sarah's Bean Salsa

We are going to a BBQ at a friend's house this afternoon and everyone is bringing something to pass. My sister, Sarah, makes the BEST bean salsa in the world, so I got the recipe from her a couple of months ago (Thanks, Sarah!)  and have been making it for get-togethers ever since, including the one we are going to  today. This salsa gets better and better the longer it marinates in the refrigerator, so I made it yesterday. It will be perfect this afternoon when we go to the BBQ!

Sarah's Bean Salsa

Ingredients

1 15oz can organic pinto beans

1 15oz can organic black eyed peas (or sub any other white bean - I used great northern beans)

1 15 oz can organic sweet corn

5-6 stalks organic celery

1 small organic red onion

1 organic orange bell pepper

1 cubanelle pepper (sweet pepper)

1/2 cup apple cider vinegar

1/2 cup canola oil

1/2 cup sugar

1/2 tsp salt

1/2 tsp pepper

1.Drain the beans and corn and combine in a large mixing bowl

2.Dice all vegetables and combine with beans and corn

  3. Chill until you are ready to add the liquid 

4. In a small pot bring the oil, vinegar, sugar, salt and pepper to a boil  

5. Once the mixture starts to boil, simmer 3-5 mins or until all the sugar has mixed in with the oil and vinegar.  Let cool. 

6. Add the liquid mixture to the veggies, beans and corn

  7. Allow the salsa to sit and marinate for at least 4 hours  (I usually do it overnight because the longer it sits, the more flavorful the salsa)

8. Before serving, strain the salsa or dish out into your serving bowl with a slotted spoon. Serve with multigrain tortilla chips.

What are the nutritional benefits of this salsa? The beans in this salsa are an excellent source of protein and fiber and are high is B vitamins thiamin, riboflavin and niacin. Corn provides some fiber and vitamin C, folate and thiamin, as well as minerals phosphorous and magnesium. Celery provides fiber as well as vitamin K and folate. Red onions are rich in quercetin, a type of antioxidant, as well as vitamins and minerals, including vitamins C, K, folate, thiamin, and minerals calcium, magnesium, potassium and manganese. Bell peppers are one of the richest food sources of vitamins A and C.