Archive | February, 2015

What’s Blooming- February 19th, 2015

19 Feb

The last couple of days were gorgeous, sunny… That brief sunny spot in late winter that gets us all excited for spring, but now the rain is back. Grizzly and grey today, but at least seems warmer than it has been… And the sun brought with it the first “spring” flowers!

Camelia sasanqua ‘Yuletide’
Cardamine hirsuta
Chaenomeles x
Claytonia sibirica
Clematis cirrhosa
Crocus thomasianus
Cyclamen coum *
Draba verna
Fragaria vesca
Grevillea victoriae
Helleborus orientalis hybrids
Iris reticulata ‘JS Ditt’ *
Lamium purpureum
Linaria x ‘Enchantment Mix’
Lonicera standishii
Mahonia aquifolium
Mahonia beallii
Mahonia x media
Narcissus ‘Tete te’
Oemleria cerasiformis
Osmanthus delavayi
Primula acaulis hybrids
Prunus hybrid
Puschkinia libanotica
Ranunculus ficaria
Ribes lobbii
Ribes sanguineum ‘Appleblossom’
Ribes sanguineum ‘White Icicle’
Sarcacocca sp
Spiraea vanhoutei
Symphytum ‘Bressingham Blue’
Vaccinium ovatum
Vinca minor ‘variegata’
Viola cornuta *

Mint, Lime and Cilantro Shrimp Salad/Soup?

2 Feb

We got the little shrimp on a whim, and thought to make it into a simple little cocktail salad for dinner tonight. What we ended up with, with the ingredients that needed to be used in the fridge, was amazingly good! It’s kind of funny we did this in the middle of winter, but we both think it would be a great summer salad on a hot day, or even with enough sauce, as a cold soup! And neither of us are all that find if cold soups, lol.

Anyway, these are the ingredients:

Fresh cilantro, maybe half a bundle? Stems and all
Fresh mint- leaves from I think two smallish stems, not a lot
Walden Farms “Pear Balsamic Dressing”- about a quarter cup I think
Half a package of soft tofu
Dash of Lemon Pepper seasoning
Zest and juice of two limes

Half a pound of cocktail size shrimp (could use the bigger ones for a salad topping, maybe on a bed of spinach?)
Chopped cucumber- half an English Cuke
Diced jicama- maybe 1/4 cup total
I basically stuffed all the herbs, tofu and salad dressing in the Vitamix and whirred it up till it was nice and smooth. I added the zest and juice of one lime, then zested the second but reserved the zest of the second to mix with some extra chopped mint and cilantro for the top when serving. I added just a little truffle salt to this dry mix to give it a little kick. I did add the juice of the second like to the blender to give it a bit more kick.

Then I simply added the shrimp, diced cukes and jicama to a bowl, poured the now puréed sauce over the top and we let it sit for a few hours in the fridge. Yum!

I probably could have added more tofu for a thicker sauce, especially if you want it to top a bed of spinach or something like that. We just spooned it straight into a bowl. Mine was a little juicy on the bottom, but made a nice cold soup kind of thing. Loved it! If I do say so myself 😉

Go light on the mint though. I was worried you wouldn’t taste it, but it was a nice background hint. I think with too much it could easily get overpowering with the mint… Which come to think of it might be a good start for another kind of meal! Lol

No pictures, sorry… Didn’t think about it till it was already in my big belly 😉

Word to the wise- this is a VERY bright green dish. Might be good with some tomorrow’s or something to give it some color, too.