Heating Up!

Cuban Lime Shrimp with Black Beans & Rice 

Beans and Rice:
1 15oz can Black Beans drained and rinsed
1/2 onion chopped
1 cup of bell pepper, I used yellow, red and green mix
2 garlic cloves crushed
1 T olive oil
1/2 tsp fennel seeds crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp oregano
1/2 cup chicken or veg stock
1/2 tbsp red wine vinegar
1 small can of diced tomatoes with green chilies

In a slow cooker, either the night before or in a stock pot. Saute onion and bell pepper in oil until slightly softened. Add garlic, fennel, coriander, cumin and salt and pepper and cook for about 5 min. Add tomatoes, stock, red wine vinegar, oregano and beans and cook for about 30 minutes. OR you could just add all ingredients to a slow cooker and cook on low for 3 hours. 

5 cups cooked rice seasoned with salt and pepper

For the Shrimp:
1 1/2 pounds peeled and de-veined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to the pan, then add shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Add garlic and continue cooking until shrimp are opaque. Remove and squeeze lime over the shrimp and fresh cilantro. 

Peas Peas Peas

1 tbsp. minced shallot
1 tbsp. sherry vinegar
1 tbsp. sour cream or crème fraîche ( I bought mine at The Store back in the meat dept)
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
1/2 lb. sugar snap peas
1/2 lb. snow peas
1 10-ounce box frozen baby peas

Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar, and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.
Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper, and toss to coat. 



This next recipe came from a website I love. The prouditaliancook.com The best way to make this slaw is to have one of those fun veggie strip slicers. They have many uses, go get one. This makes great use of veggies at the end of the summer. Simply pack this slaw into jars and take them to neighbors, they'll love them.

Summer Veggie Slaw
Small strips of parmesan cheese
3 tbsp olive oil, salt and pepper and celery salt to taste
Yellow squash
Zucchini
Red pepper strips
Match stick carrots
Radish, sliced and cut into strips
Green onions sliced diagonally
Red onion strips
Very fresh shucked corn or precooked
Fresh picked basil and parsley
Torn spinach leaves
Simply toss everything together in a big bowl and serve chilled.