Nick and I aren’t great entertainers but love to eat and enjoy entertaining with food, so we had our friend Joe over for dinner on Saturday. We wanted to get together before we all go on vacation. We head out tomorrow to Northern California and San Luis Obispo, and Joe will be off to Alaska the following week.
I promised Joe I would do a blog post to share the recipes, so below is what we ate for dinner. To start with, we had a Cilantro-Lime Corn salad.
Serves 3 (to accompany with main dish)
453 g Romaine lettuce
3 ears medium white corn, steamed
30 cherry tomatoes
3 stalks green onions, chopped
a few sprigs of cilantro to garnish
1/2 C lime juice
1/2 C fresh cilantro
1 clove garlic
3/4 tsp coconut sugar
3/4 tsp Himalayan sea salt
2 tbsp raw extra virgin olive oil
Throw everything in a blender and blend until the garlic and cilantro are minced. Serve over salad, but make sure to stir with spoon before dousing over salad.
The cilantro-lime dressing is one of my favorite dressing; however, so many out there are loaded with so much fat I had to make one up myself where the dressing wasn’t loaded with oil. In this dressing, you’ll find that it is super limey and you won’t even notice the oil much. Usually I don’t use oils in my dressing, but we felt this one needed a touch of it because it’s too runny.
Next, the main dish: Ginger Chickpea Stew. Serves 4 – 5.
2 cans (28 oz) diced and peeled tomatoes, unless you can find really ripe tomatoes. I used Glen Muir brand because their tomatoes are delicious and canned in BPA free cans.
Do not drain the tomatoes.
2 cans (14 oz) chickpeas. I used Eden brand (BPA free cans).
1 C spring water
2 medium onions, chopped
5 oz spinach
thumb sized fresh ginger or a little more, peeled
2 cloves garlic
2 tsp sweet paprika
1 tsp Himalayan sea salt
4 bay leaves
Take one can of tomatoes and blend smooth with the ginger and garlic. Pour into ceramic pot and heat over medium-high. Add water, onions, bay leaves, paprika, and salt. Cook until onions are translucent. Add spinach by the handful and let it wilt. Add the last can of tomatoes and chickpeas and simmer on medium for a few minutes.
Enjoy over your choice of rice. We like it with Jasmine Thai rice.
Lastly, dessert: Coconut Lime Bars. Serves 6.
I don’t make these kind of desserts at home anymore, but I like to for special occasions or when we have company over.
2 C raw cashews, soaked for 4 – 6 hours
1/4 C raw, unrefined coconut oil
1/2 C lime juice
1/2 C spring water
1/4 C raw agave
Rinse the soaked cashews and throw it in the blender with the rest of the ingredients. Blend until smooth and pour into desired molding dish. Freeze for 2 – 3 hours. Serve cold and cut into squares.
The salad and stew are my and Nick’s favorite. It’s simple and easy to make and packed with a whole lot of nutrition. I made the salad and dressing combo up because the sweet white corn is in season and it is so yummy. The cherry tomatoes at the store just happens to be so ripe and delicious we couldn’t resist using it. And the stew is bursting with ginger and the buttery and nutty taste of chickpeas. Because there’s no oil or added fat to the stew, it sits light on the tummy. We just love the flavors of the stew. If you like ginger, you may enjoy it too. I hope the recipes turn out good for you if you choose to try it. Enjoy!