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Tag Archives: cilantro

Cole Slaw with Lime Marinade

Posted on February 20, 2022 by nina in the kitchen
A spicy cole slaw with lots of jalapeño and cilantro
A very light marinade with only 1 tablespoon of oil is tossed with the veggies
Angel Hair Style Cole Slaw with Lime Marinade

This quick and easy cole slaw is light and fresh! Put it together just before serving or make it a few hours ahead. The mini peppers don’t have to be included. This recipe serves about 4-6.

Angel hair style cole slaw is a very fine cut. Traditional Cole slaw works well too!

Ingredients

  • 1-10 oz package angel hair style cole slaw
  • 1/2-1 jalapeño, seeded and chopped fine
  • 1 bunch cilantro, chopped
  • 4-6 mini sweet peppers, thin julienned, optional
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon smooth white balsamic or rice wine vinegar
  • 4-6 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar

Directions

  • In a medium bowl combine vegetables
  • In a small bowl whisk together oil, vinegar, lime juice, sugar, salt and pepper
  • Toss marinade with the vegetables
  • Voila! There you have it!

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Spicy Shrimp Soup

Posted on March 17, 2013 by nina in the kitchen

Spicy Shrimp Soup

Spicy Shrimp Soup

2 large poblano peppers, seeded and chopped

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp olive oil

4 cups reduced sodium chicken broth or vegetable broth (Kitchen Basics brand :))

1/4 teaspoon salt

1/4-1/2 teaspoon crushed dried red pepper

1 pound frozen shrimp, raw, peeled & deveined

1 cup frozen corn

1 15-ounce can cannellini beans (white kidney beans) rinsed and drained

1/2 cup cilantro, chopped

2 or more tablespoons fresh lime juice

1 avocado, cut into 1/2 inch pieces

  • In a large 4-5 quart Dutch oven, heat the oil. Saute poblano and onion until tender. Add garlic and saute 1/2 minute.
  • Add broth, salt and crushed dried red pepper. Bring to a boil.
  • Add frozen shrimp, corn and drained beans. Return to a boil.
  • Simmer uncovered about 2 minutes or until shrimp turn opaque.
  • Stir in cilantro and lime juice.
  • Serve with avocado.
  • Makes 6 servings
  • This recipe is adapted from Better Homes and Gardens Magazine, February 2013 issue

1 Comment

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