Ceviche

I love ceviche but had never attempted to make it.  I found this recipe and it was great.

1# halibut cut into bite size pieces

1 large onion diced, (I used about 4 green onions...because that is what I had)

1 tomato, chopped fine

1 small green pepper, chopped fine

2 chili peppers, chopped fine (I used 1 jalapeno)

Tabasco sauce, a liberal sprinkling (I used 2 teaspoons of chili-garlic paste)

juice of 4 - 6 limes (I only needed 3 to be enough to cover the ingredients)

Salt the fish and let it stand while you are chopping the vegetables.  Add all inredients and cover with lime juice.  Mix well and let stand overnight.  Serve with crackers or tortillas. 

Pasta with Uncooked Tomato, Basil & Mozzarella

This recipe is from Carol Troxel. From the ingredients, it sounds like a warm caprese...sounds great. Thanks Carol


Add hot pasta to this sauce and you have an incredible side dish or, as I usually eat it, a main meal. It is best made with fresh picked summer tomatoes, but when those are unavailable I have found grocery store, vine-ripened cherry tomatoes very acceptable.

PASTA WITH UNCOOKED TOMATO, BASIL and MOZZARELLA SAUCE

1 1/2 pounds tomatoes, seeded and chopped if large, or halved
and unseeded if using cherry tomatoes
3 garlic cloves, minced
1/2 cup packed fresh basil leaves, chopped coarse
1 cup diced mozzarella (about 1/4 pound)
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound dried pasta

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar and salt and pepper to taste and let the sauce stand, covered, at room temperature for at least one hour and up to four hours. Just before serving, in a pot of boiling, salted water cook the pasta until it is al dente; drain it well, and add it to the sauce.

Chicken with Orange, Spinach and Cherry Tomatoes

This recipe is from Carol Troxel, I can't wait to try it! Carol is a great cook so I know this is a winner. Thanks Carol.

CHICKEN with ORANGE, SPINACH and CHERRY TOMATOES
(adapted from Bon Appetit Magazine)

2 tablespoons minced fresh dill
3 teaspoons grated orange peel
1 teaspoon minced garlic
3/4 teaspoon salt
1 cup cherry tomatoes, halved
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, thinly sliced crosswise
4 cups firmly packed fresh spinach leaves, torn if large (about 8 oz)

Preheat oven to 450 degrees. Place large baking sheet in oven to heat. Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil.

Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400 degrees. Bake until chicken is just cooked through, about 15 minutes.

Serve on couscous that has been made with chicken broth.
Betz, I use rice with this....Yummy