Tag Archives: Lime

{ Cilantro Lime Vinaigrette }

Cilantro Dressing on Fajita Salad

I love Southwestern-style salads, but I hate the calories that come with Chipotle Ranch salad dressing. So I set out to make a healthier alternative with fewer calories. The result?

This flavorful cilantro-lime vinaigrette made with greek yogurt. The yogurt gives the dressing a smooth creamy texture without the fat, while also sneaking in some additional protein.

I use this dressing as a veggie dip, as a sauce for chicken and beef empanadas, and of course, for salads (my favorite is over spinach in combination with with my black bean corn salad recipe).

{ Ingredients }

  • 1/3 cup extra virgin olive oil
  • 1/2 cup 0% plain yogurt (I like Fage or Chobani)
  • 1 1/2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt

Cilantro Lime Ingredients

{ To Make the Dressing }

  1. Place all ingredients in a food processor or blender and puree until smooth.

In food processord

  1. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.
Finished Dressing

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{ Faux Pho }

After my first Pho experience, I became a pho feign. I simply can’t get enough of the stuff–it’s the epitome of comfort food and even better its super healthy for you! Thankfully, I am lucky enough to have an awesome Vietnamese restaurant  (Pho & Beyond) close to my home in Philly so I can get my pho fix there, but finding Vietnamese food in Argentina has been quite a challenge. There is one good place called Green Bamboo, serving up tasty Asian inspired dishes including pho, but it is not authentic and it comes at a rather steep price (almost 90 Arg pesos per bowl….totally not in my budget these days!). As a result, I have decided to experiment with making my own Pho, which I will be the first to admit is really faux pho….the real stuff requires a lot more ingredients and whole lot more cooking time.

This being said, my imitation version still gives the unique flavors of the traditional pho broth and the hearty satisfaction of beef soup. Remember though, this soup is all about the garnishes so don’t skimp on those ingredients!

{ Ingredients }

  • 1 tbsp vegetable oil
  • 1/2 yellow onion
  • 4 garlic cloves, crushed
  • 1 small piece fresh ginger, peeled
  • 3 tablespoons star anise seeds (or 1 whole star anise)
  • 1 3″-4″ cinnamon stick
  • 4 cups water
  • 3 beef bouillon cubes
  • 2-3 cups of mixed mushrooms, chopped (oyster, baby bella, crimini, shitaki)
  • 1 whole scallion, thinly sliced
  • Kosher salt
  • 1 package of thick rice noodles, cooked out
  • 1 pound of eye round steak, sliced as thinly as possible
  • 1 serrano chile, thinly sliced
  • Bean sprouts, sliced chilis, fresh basil leaves, sliced scallion, and lime wedges for garnish

{ To Make Pho } Heat the oil in a large stockpot over medium high heat. Add the onion (cut side down), crushed garlic, and ginger. Cook, stirring occasionally, until the garlic is fragrant–approx. 3-4 minutes.

Add the water, bouillon cubes, star anise, and cinnamon stick, bringing to a boil. Reduce the heat, and simmer for about 10 minutes. Using a small handheld strainer, skim the seeds and cinnamon pieces out of the stock (you can also remove the garlic and ginger if they are not resting at the bottom of the pot).

Add the mushrooms and sliced chiles, and allow to cook for another 2 minutes. Add the scallion and season with kosher salt, according to taste. Remove from heat.

Add the sliced beef to the soup and stir to combine (the beef should cook through almost instantly, if it has been sliced thinly enough).

Divide rice noodles among bowls and ladle broth into each bowl. Garnish the soup with basil, bean sprouts, lime juice, scallion, and sliced chiles. If you like spicy, then add a dash of Sriracha sauce!

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{ Cilantro Lime Fiesta Rice }

When I was younger, my sister and I would play the “soup” game, combining all sorts of random food items into one container and daring the other to eat the concoction. Too young to understand flavor combinations, these “soups” were usually volatile (although we learned that two delicious things consumed together don’t always equal one magical new thing….just like two beautiful people don’t always make a pretty baby). I haven’t given up on my childish games though, and today–at the age of 22– I revisited the game of “soup.”

The result? This cilantro lime fiesta rice.

It has all of my favorite ingredients, and now 22 years of flavor expertise. It is perfect for a Mexican side dish (fajitas perhaps), a burrito rice filling, and of course, a base for Ropa Vieja. Buen provecho!

{ Ingredients }

  • 3 cups of cooked white rice
  • 1 vine tomato, small dice
  • 1 can of black beans, rinsed and drained
  • 1 jalapeño, small dice
  • 1 can of corn, drained
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoon fresh scallions, chopped
  • Juice of 1 lime
  • Kosher salt to taste

{ To Make the Rice } Combine all ingredients in a bowl and stir to mix well. If the rice is dry add a drizzle of extra virgin olive oil and some additional lime juice.

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{ Thai Lemongrass Vegetable Soup }

Thai Vegetable Lemongrass Soup

One of the most challenging aspects about cooking as a college student is that you’re typically only cooking for yourself and so there tends to be a lot of waste. You make a tray of lasagna on Monday and you have to eat it for every lunch and dinner all week to get rid of it. But since no one enjoys eating the same thing at every meal (unless you are a freakish creature of habit), it usually ends up getting left in the fridge until a roommate complains about the smell and makes you throw it away. I’ve found that the best solution to this wasteful dilemma is to cook soup! You can make a large pot of it and store a desired amount in the fridge for the week, and then freeze the rest in individual serving-sized plastic ware. This week I was craving something hearty and healthy, and I decided to experiment with Thai flavors. I always order Tom Kha Gai soup to start at Thai restruarants, which is a lemongrass chicken soup (sometimes made with coconut milk), and I wanted to create my own version at home. I don’t really know how to cook Thai, but since I love to eat it so much, I am familiar with the flavors and how to combine them. What I didn’t take into account was how hard the ingredients are to find, how expensive they become, and how difficult and unusual they are to work with!

I went to Whole Foods, and $80 later, I had a had 4 large bags filled with enough groceries to open a small Thai restaurant myself. Since I couldn’t find a recipe that I liked online, I decided to combine aspects of 4-5 different ones I saw, and create my own. I felt like a little kid, just throwing things into the pot as I went, but it turned out awesome! I used a lot of really great vegetables, and the broth has an awesome spicy lemongrass flavor.

To serve the soup, I took inspiration from Vietnamese Pho and garnished the bowl with bean sprouts, cilantro leaves, jalapenos, lime wedges, and Siracha hot sauce. I ate the vegetables with my chopsticks in my right hand and held a spoon for the broth in my left! None of this soup made it to the freezer, because I looked forward to eating it for every meal of the week (I also shed some pounds, because it is super lo-cal!). Hopefully, you will enjoy the recipe!

{ Ingredients }

  • 1 quart vegetable stock
  • 1 quart chicken stock
  • 2-3 stalks fresh lemongrass, peeled and chopped into 2 inch lengths
  • 2 teaspoons vegetable oil
  • 4 teaspoons garlic, minced
  • 2 teaspoons ginger, freshly grated or minced
  • 5 teaspoons Thai red curry paste (less if you don’t want it to be as spicy)
  • 2 cups shitake mushrooms, chopped
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 cups Napa cabbage, chopped
  • 1 zucchini, chopped
  • 1-2 jalapenos, thinly sliced (depending on how spicy you want it)
  • Juice of 1 lime
  • 3 tablespoons soy sauce
  • 1 green onion, chopped
  • ¼ cup cilantro, chopped
  • Garnishes: bean sprouts, green onion, sliced jalapeno, cilantro, and Siracha

{ To Make Soup }

 In a large stock pot, combine the vegetable stock, chicken stock, and lemongrass pieces. Bring to a boil for 5 minutes.

In a small pan over medium-high heat, warm the vegetable oil and then sauté the garlic and ginger for about 2 minutes, or until fragrant but not burnt! Add the Thai red curry paste and combine mixture over heat for 2 minutes.

Add the garlic, ginger, curry paste to the broth in the stockpot and stir well. Add the broccoli, red peppers, jalapenos, and zucchini. Allow to boil for 5 minutes and then reduce heat to low. Add the cabbage, green onion, and shitake mushrooms and allow to cook for 3 more minutes. Remove pot from heat and stir in soy sauce, lime juice, and cilantro. Season to taste with these ingredients and serve in individual bowls with garnishes.

Lemongrass Vegetable Soup with Plate of Garnishes

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Mexican Black Bean Salad *****

Mexican Black Bean Salad with Corn

The omelet tied me over pretty well for breakfast, but around 2:30, I was ready for some lunch. Normally, I would head over to Gardner’s Market for a chicken sandwich with goat cheese on ciabatta, but no 700-calorie sandwich for me today! Instead, I went on a 4 mile run and then headed to the fresh market to pick up some groceries. For those of you living in the Miami area, you must check out The Market (I believe it is a chain, but I don’t know how many states they are located in)! They have the best produce and meat selection, and it is usually cheaper than Whole Foods. I picked up a skirt steak marinated in chimichurri, and some vegetables to make a black bean salad. I make this salad all the time, and serve it with chicken, steak, and burgers. I also fold it into omelets and serve it on top of nachos or mixed greens for a Mexican salad. Best of all, it holds in the refrigerator for several days so you can make it on a Monday and use it all week. Avocado tastes great in the salad, just don’t mix it in all at once because they turn brown and make the salad go bad. I cut up and incorporate fresh avocado with each serving to stretch the shelf life.

It is really important that you drain and rinse the black beans well, because the sauce is super starchy. Also, I like to use canned corn without added salt because you can always add more kosher salt to the dish, but you can’t take away!

Also, a good trick to juicing lemons and limes is to roll them first, before cutting them. This makes the fruit much easier to squeeze and you’ll get all the juice.

Note: I had to modify this recipe slightly since I can’t eat honey on my diet, so instead of the dressing listed below, I used the modified version with the asterisk. If you are not on the diet, use the regular dressing because it is soooooo good!

{ Ingredients }

  • 2 cans of black beans, drained
  • 1 (15 ounce) can corn, drained
  • 1 cup cherry tomatoes, halved
  • ¼ cup diced red bell peppers
  • ¼ cup diced red onion
  • ¼ cup diced green onions
  • 1 jalapeno, seeded and minced
  • 4 tablespoons sherry vinegar
  • Juice of ¾ lime
  • 3 tablespoons honey
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Pinch of ground cumin

{ To Make DressingWhisk together vinegar, lime juice, honey, salt, pepper, and cumin. Combine the dressing with vegetables.

{ Ingredients Modified Dressing }

  • 1 small clove garlic, minced and mashed
  • 2 teaspoons kosher salt
  • Juice 1 ½ limes (about 3 tablespoons)
  • ¼ teaspoon chili powder
  • ¼ cup extra virgin olive oil
  • Pinch of ground cumin

(Whisk together all ingredients for dressing and then combine with vegetables)

Nutritional Information

The total number of calories in this entire salad are 1,311. The nutrition count is as follows: 18% comes from protein, 4.8% comes from fat, and 77% comes from carbohydrates. If you make this into 6 individual servings, that’s an average of 218 calories per serving.

Cost of Ingredients

The total cost of making this salad is $13.21, based on the assumption that you have a few basic ingredients in your pantry such as vinegar, salt, pepper, garlic, olive oil, and seasonings. With the skirt steak, this meal totaled $17.21, but remember that the black bean salad will last several meals. If you get 6 servings out of the salad, that’s an average cost of just $2.20 per serving. Compare that to the price of eating out…not too bad!

Skirt Steak Marinated in Chimichurri with Sauteed Mushrooms and Onions and served with Mexican Black Bean Salad

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