Picnic at the park with friends, delicious Mexican food, kids splashing in water, chit chat, laughter; this is a tidbit of how we spent one of our weekend evenings. It was a great way to unwind and sync up with friends; it also provided a much needed relief from the scorching summer heat.
Few of our friends decided to have a potluck picnic and I made this salsa along with Mexican Rice and Guacamole to take. This salsa is based on the recipe that is served at Chipotle Mexican Grill. This is one of our favorites and a few servings of this, makes the burritos and the veggie bowl served there taste delicious.
I love the fact that it is so simple and nutritious; can be made with just few basic ingredients on hand. It is a kid favorite and does not involve any cooking at all. All that is required is to mix the ingredients together and refrigerate it for few hours before serving.
This serves as a good accompaniment along with chips/nachos, tacos, topping over tostadas or along with simple Mexican Rice.
- 2 cups frozen corn (you can use fresh also)
- ½ cup chopped red onion
- 2 Tbsp finely chopped cilantro
- 2 tsp finely chopped jalapeno
- Salt to taste
- Juice of 1/2 lime
- If using frozen corn, thaw the corn in advance. After that warm it for a minute or so in the microwave and drain any liquid from it.
- Chop the jalapeno finely. (If you do not like it hot then remove the seeds, before chopping).
- Take a big bowl and add the corn, jalapeno, chopped onion, salt, coriander and mix well.
- Stir in the lime juice and mix well again. Cover with a lid.
- Refrigerate for a couple of hours before serving. This will allow the flavors to blend together.
The other day a friend of mine asked me as to why I have not been posting Kids’ recipes often. She said it is helpful for moms like her with picky eaters to get some ideas for lunch boxes or otherwise. Well, I agreed and told her that I have not been posting as I intended, which was once a month but it is just not happening.
It is not that I don’t try some new stuff on the kiddo, but it is just the lack of time to post the recipes. Juggling between work, kiddos activities, his homework, household stuff sometimes I feel there is just not enough time. Thankfully it is not the lack of enthusiasm to post or cook so I am pretty sure that once I find time I will be posting often.
Noodles are an all time favorite of the kids and so I prepare it often. I don’t add any type of sauce in this; it is just noodles tossed with toasted garlic and vegetables. You can add or subtract vegetables of your choice
- 3 cups noodles (cooked, it is hard to give this measurement, so this is approximate)
- ½ cup broccoli + ½ cup capsicum (any veggies of choice)
- 2-3 spring onion finely chopped (top and white part discarded)
- 1 small onion (chopped lengthwise)
- 2 tsp ginger + garlic paste
- A pinch of red chilli flakes
- ½ tsp Crushed black pepper/pepper powder
- 1 Tbsp Oil
- salt to taste
- Boil the noodles (as per the instructions on the package) along with salt. Add 1-2 drops of oil while boiling.
- Toward the end I add the broccoli florets and let it cook for a minute. Drain the water and keep aside.
- Take a big heavy bottom pan, and add oil on medium to high heat, put in the ginger garlic paste and cook until brown.
- Start adding the vegetables, onion first sauté and then add the chopped capsicum and cook.
- Add the cooked noodles (along with broccoli) and mix well with the vegetables. Drizzle little oil if necessary.
- Add the chopped spring onion. Finally add the crushed/freshly milled white or black pepper and red chilli flakes.
Next to Indian, the cuisine that we heart is Thai cuisine and we visit different restaurants often. Each restaurant has its own specialty be it Pad Thai, Thai ginger curry rice, sweet sour vegetables, basil noodles etc that we love. There is this one restaurant that makes an awesome peanut sauce dressing for their salads and so I go there only to eat their peanut sauce.
Now DH thinks it is a stretch to drive all the way just to eat salad and I grudgingly agree. So I took upon the challenge of making this at home. A few searches later I realized that it is very easy to make, provide you have some ingredients on hand. This peanut dressing is a perfect combination of sweet, salty, sour and spicy.
This flavorful sauce makes anything taste better. Of course, in this recipe it is used as a salad dressing, but then it could be used with other things as well. This multi-purpose condiment can be used as a dip for raw veggies or spring rolls or it can be used it in combination with veggies and noodles/pasta for making a wholesome meal or in Thai curries. Or if you are like me, then you can eat it as is and lick the spoon clean
- 1/2 cup peanut butter
- 3 Tbsp water
- Juice of ½ lemon
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 3 Tbsp sugar/ honey
- 1 tsp ginger (minced)
- 1 Tbsp oil
- 1 tsp sriracha chili sauce (increase or decrease based on taste)
Peanut Sauce: (the consistency should not be too thick or too runny)
In a bowl, first whisk together the peanut butter along with water.
Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep aside.
Salad: For the salad, I used the store bought lettuce bag. Transfer this to a bowl; add some crushed peanut and the prepared sauce as required. Serve immediately.