Posts Tagged ‘ Lime ’

Cool Cantaloupe Soup

Aren’t these demitasse cups adorable?  They were my grandmother’s and I just love them.  Being I’m not a coffee drinker I usually don’t have any use for them.  I’m also a bit afraid of damaging them so usually they’re just on display behind glass.  While making today’s cool soup I thought the cups would be a great way to serve a tiny taste of the soup.  In reality I prefer larger portions but this was fun.

I had about a half a leftover melon from a couple of days ago and plan on buying another when I go shopping in awhile.  A cool breakfast soup just sounded like a great way to start the day.  In reality I’m not sure what makes this a soup versus a smoothie, but call it what you want it tastes great.

This soup would make a lovely starter to a meal with several courses or would pair well with a simple salad or veggie sandwich for a meal itself.  As a breakfast it was fine by itself but I’m guessing I’ll be hungry again in a couple of hours.

Once again, I have another toss it together meal.  In this instance it’s more of a blend it all together experience.  I literally threw everything into the blender, grated the zest and ginger right into it, covered it and turned it on.  Nothing could be easier.  This is obviously gluten-free and is easily made vegan with a quick change of yogurt.

Ingredients

3 cups melon cubed in small pieces
1/4 cup plain or vegan yogurt (I used fat free)
A tiny bit fresh grated ginger (powdered if you don’t have)
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar  (honey if you don’t have)
2-3 lemon balm or mint leaves
2-3 basil leaves
2-3 Tbsp water if needed (use melon juice if possible)
Optional: a couple of small drops chipotle sauce
Directions
Toss all ingredients in a blender and blend until smooth!

Black Bean Corn Salad

I hope someone is still reading this.  I apologize for the time span between posts.  My family life has been kind of hectic and I’ve either been eating take out or cooking the same old recipes over and over again.  I need to plan more time in the kitchen as it really helps me recharge myself.  Yesterday being Mother’s Day meant I had my family over and did some simple cooking.  Chipolte veggie burgers for my son and I, burgers and hot dogs for the rest.  I am very upset at not being able to find Morningstar Hotdogs lately.  They are the only veggie dogs I like, however I am open to recommendations for another brand if you have a favorite.  I’m digressing as usual.  Here is an easy recipe for a favorite side dish of mine.  I can easily eat it as a main dish over a little brown rice or quinoa.

Salad ingredients

1 can black beans rinsed and drained

1 pint cherry tomato’s quartered

4 ears of corn cooked (I prefer on the grill)

Dressing Ingredients

zest of 1 large or 2 small limes

1/3 cup lime juice

1/4 cup agave nectar

1/4 cup olive oil

salt pepper

1-2 teaspoons chopped cilantro or coriander (I use Vietnamese Coriander, it’s easier to grow)

In a bowl combine all 3 salad ingredients

In a separate bowl combine the dressing ingredients whisking well and seasoning to taste

Combine salad and dressing and refrigerate for a couple of hours