Cilantro, Black Bean and Corn Salsa Dip

Summer 2011 is quickly coming to an end and my favorite season will soon arrive, fall!  While any kind of salsa dip can be enjoyed year round, this particular dip is definitely a summer crowd favorite.  It's refreshing to eat and easy to enjoy on those long summer travels, bbqs, picnics or just tubing down the Shenandoah River! 

What you'll need: 

black beans

frozen corn

red onion

red bell pepper

chopped cilantro 

lemon juice

minced garlic

cumin

oil olive

salt/pepper

Directions:

drain and rinse the black beans.  Add the frozen corn to a pot, fill with about 1/4 cup of water.  Cook on medium heat.  Drain the corn out and mix with the black beans in a large mixing bowl.  Chop the red onion and the red bell pepper into tiny pieces, add to the mixing bowl (or in my case a large container).  Chop the cilantro and mix in with the beans, corn, onions and bell pepper pieces.   

 

Add about a handful of cumin, minced garlic, salt, and pepper to the mixture.  Pour about 1/2 cup of lemon juice and 2/3 cup olive oil.  Mix well and serve with some tostitos chips.

Natasha's Suggestions: I find that using the scoop tostitos work best for this dip! Don't be afraid to add lots of lemon juice and olive oil.  

Vietnamese Tomato and Cabbage Soup (Canh Bab Cai)

When I was young, my mother used to make this soup often.  We would eat it with rice and a meat stew on the side.  It's so simple and easy to make.  What I love about this soup, also called, "canh bap cai" in Vietnamese is the nutritional aspect.  The broth is full of nutrients from the cooked tomatoes and cabbage.  Add some boiled egg seasoned in fish sauce and spices and you'll have a healthy and quick dinner!    

What you'll need:

tomatoes 

cabbage

eggs

Asian fish sauce

Vietnamese chili sauce

lemons

salt/pepper

Directions:

In a separate small pot, boil a couple eggs.  While the eggs are cooking, in a medium pot, slice the tomatoes into big chunks and boil in some salted water.

 

After about 10 minutes, check to see if the eggs are done, remove from boiling water and let cool.  Once the tomatoes are cooked and have soften, add chopped cabbage little by little and cook until the cabbage is soft. Remove from heat and add pepper and lemon juice.  Peel the eggs and mash into a bowl.  Add the fish sauce and chili sauce until desired amount.  Serve with rice.

Natasha's Suggestions: I love adding a LOT of lemon into the soup.  It brings out the flavor of the tomatoes and cabbage and pairs well with the mashed egg and fish sauce.  

Simple fettuccine alfredo with shrimp and asparagus

  

I'll admit, I am a huge fan of alfredo sauce!  It's heavy, creamy and just plain delicious!  One of my favorite recipes is fettuccine with shrimp (or chicken) with a vegetable.  My father used to make this in our wok (typical Asian family with our woks!) on nights when my parents couldn't decide what they wanted to do for dinner.  It's fast to make, super easy and can feed a family of five with just one box of pasta.  

What you'll need:

1 box of fettuccine noodles

1 jar of alfredo sauce

1/2 lb shrimp, peeled and cleaned

asparagus, chopped

heavy cream

olive oil

butter

salt/pepper

paprika

minced garlic

chili powder

grated parmesan cheese 

Directions:

In a large pot, boil water, add the olive oil.  Add the noodles and cook until Al dente.  While the water is boiling, de-shell the shrimp and clean.  Season with the salt/pepper, chili powder and paprika.  Set aside.  Once the noodles are done cooking, strain and run cold water over the noodles.  Leave to drain.  In the same pot as the noodles, add some butter, some water and the minced garlic.  Cook the asparagus thoroughly.  Once the asparagus looks done, add the seasoned shrimp to cook.  Set the cooked vegetables and shrimp aside.  In the same pan, add a little more butter and toss half the noodles and half the shrimp and vegetable mix.  Add half the jar of alfredo sauce.  Complete the steps again using the rest of the noodles and shrimp/asparagus mixture.  Pour some heavy whipping cream into the alfredo jar, with the lid tightly shut, shake until the sauce and cream are mixed together, pour the rest of the sauce into your pan.  Add desired amount of freshly grated parmesan cheese.  Serve with fresh french bread and a nice salad.

Natasha's Suggestions:  I really have no suggestions for this meal.  However, if you prefer, you can substitute the shrimp for chicken and the asparagus for bell peppers or broccoli.  Don't overdo it with the butter, just a little bit is fine.  Add tons of parmesan cheese though!