Both of these recipes came from my SIL's in Chicago. Thanks girls--we've loved both of these!
Southwestern Salad with Cilantro Lime Rice (the rice is my addition)
**this recipe doesn't have actual amounts, you just have to sort of wing it**
chopped tomatoes
green onions
green peppers
corn
black beans
cilantro
Combo the veggies and marinate them in a dressing made of--
lime juice
garlic
cumin
honey
salt and pepper
You can marinate them for an hour or for the day it doesn't matter. When you're ready to serve the salad, toss it with chopped lettuce and crushed tortilla chips. I also served my salad over a spoonful of Cilantro Lime Rice (recipe below) and it tasted just like the salad at Chipotle. Yum!
Cilantro Lime Rice--
1 cup rice
2 cups water
1 tsp. bouillon
2 Tbsp. lime juice
2 Tbsp. fresh chopped cilantro
Use the water and bouillon to make a pot of rice however you make rice. You could also use brown rice. Once it's done then add the lime juice and cilantro.
Red Lentil Deliciousness--
Heat 3 tbsp. of sesame oil and add 1 tsp. curry powder. Add in 1 cup of rinsed red lentils (I bet you could use brown lentils too) and 3 cups of water and 1 tsp. bouillon. Bring to a boil, reduce the heat and cook until the lentils are soft. Make some brown rice and fry some eggs. Serve the rice topped with the lentils, a fried egg, and mango chutney or any other sort of chutney. We all liked this one! I loved it with the chutney and can't imagine it without it but it would probably be good either way.
1 comment:
thanks for posting the lentil recipe! with this sort of recipe, you do need to use red (and not green) because you want the consistency to be like a dahl, which is creamy. It would probably still taste good with the green ones, but they don't mash up the way red lentils do, but if you try it with the green, lemme know and maybe that will give me some ideas about how to use the 4 and a half pounds of green lentils that are sitting in my kitchen. red is so much more easier to use than green!
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