Thursday, October 15, 2009

Fresh Homemade Salsa - for Chips and Dips and for Linguini



Here is a nice homemade salsa that works for two.  One for the chips and dips or serve with linguini.

Yield: Qty - 2 Cups
Tools:  Blender or food processor; measuring cups, cutting board, sharp chef knife; teaspoon, 1 Pint Size Mason Jar, Medium size Glass Bowl, small glass bowl (for lemon and lime juice); option - juicer.  Strainer for pasta, large cooking pot, 10" frying pan, salad spinner, wooden spatula or stir-fry spatula.  Pasta serving plate.

Ingredients:
1 large Ripe Tomato
2 Romano Tomatoes
Lime Juice from 3 Large Limes
Lemon Juice from 1 Large Lemon from home tree
1/2 of Medium Onion - Chopped finely
1/3 C Cilantro leaves
Dash of Kosher Salt
1/2 C Vinegar

Procedures:
Cut and deseed tomatoes.  Chop tomatoes into small chunks.
Chop up Onions as small as you can, but not minced.
Wash Cilantro well and if you have salad spinner, spin to remove excess water.
Tear off all the leaves.
Juice Limes and Lemons into a glass bowl.  --Cut lemons and limes into halves.  Hold the halved lemon in the palm of one hand and Insert a teaspoon to the center.  Wiggle the teaspoon back and forth to squeeze the juice out.  But, if you have a juicer or any other means to get juice out, that will work, too.
Put all in the Blender.  Process for 5 to 6 seconds at Pulse Speed.
Transfer to the Clean, very clean Mason Jar.
Serve or Keep in refrigerator.

Lemon Lime Shrimp and Mushroom Pesto Sauce over Linguini
Ingredients:
1 pkg Linguini - Boiled and strained
1 pkg Mushroom - washed, strained/dried, sliced or chopped
1 lb Precooked frozen shrimp or raw is okay, too.
1/4 Cup Pesto Sauce
3 TBsp Butter
Kosher Salt
Lemon juice - from 3 Lemons
Lime juice - from 2 Limes      *squeeze both juice into the same glass bowl
Dash of Red Chili Peppers

Procedures:

Boil Linguini to the softness your family like.  If you are carb conscience, buy the pasta with "protein" in it, which maybe better than the regular pasta for your diet.  & you can use Linguini or any other pasta of your choice for this dish. 

WASH, STRAIN/DRY, OR CUT:
I like to wash Mushrooms.  Wash them quickly and remove all the dirt and rinse thoroughly and quickly dry them.  If you have a salad spinner, spin dry them.
Slice them or Chop them up into small pieces.

If you have raw shrimps, wash them in salt water and rinse them well or use precooked shrimps - whichever, wash them with salt water and then with clear water.

STIR-FRY:
Stir fry - medium heat - mushrooms first in 10" frying pan with 3 TBsp of Butter.
Stir fry until you start to hear sizzling sound and juice from the mushrooms are drying up - approx. 10 minutes.
Add 1/4 CUP of Pesto Sauce.  Stir quickly and Add shrimps.
Stir fry - medium heat - until raw shrimps turn white and orangish - approx 3 min. Or if stir-frying precooked shrimps, then cook till they are heated through.
Add Lemon and Lime juice.
Add a dash of Red Chili Pepper, if you like to give a bit of kick.
Turn heat to high to sizzle everything.
Remove from heat.

SERVE:
Serve the sauce over the prepared pasta.



Serving Idea:  Serve Lemon Lime Salsa on top of Linquini, or the Lemon Lime Shrimp and Mushroom Pesto sauce over the Linguini.
Enjoy!

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