Here's My Answer

Tag Archives: lime

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Ok ok ok… I’m sorry I’ve been a little M.I.A. lately.  I’ve been a little preoccupied with the usual stuff… Basically with life in general.  I can’t really remember what has happened in the last 10 days, but I’m sure there have been things… I hope there have been things anyway.  How lame would that be if I didn’t accomplish anything in the last 10 days??

Meh… it’s January so therefore it’s ok to not really accomplish much.  I’ve been working a lot, we’ve been trying to maintain a consistent workout schedule, we’ve been busy with friends and family, I have found a new obsession with Pinterest (I am so behind on what’s cool these days) and I’ve been very consumed by this whole “try to continue to eat ‘cleanly’ and not go out to eat hardly ever” thing.  There have been days that it’s been a challenge, but we have majorly cut back our eating out and it definitely shows in our bank account.  It’s amazing how much money you can save just from something so simple!

Oh… I know what I’ve been doing for the last few days… (I just remembered this) I’ve been addictively (did I make that word up?) watching Sons of Anarchy and this just in… Breaking Bad.  Good god… the things I have been missing in my life!  Well, I’ve always been a Sons of Anarchy fan but I started watching it at like the end of the second season so I decided to start from the beginning.  Brad and I only just started watching Breaking Bad on like Friday night (it’s now Tuesday) and we’ve watched the whole first season.  Which, hold on!  The first season is only 7 episodes so don’t get your undies in a bunch!  However, I am literally so obsessed and uncontrollably addicted that it’s all I think about.  A television show.  It’s pathetic.  I know.  You don’t have to tell me.  And I can’t wait to watch more tonight.

Ok… now that you are all fully aware of my television addictions and strange desires to watch shows about cooking meth and cancer and motorcycles and guns and high school science teachers and violence and …

Oh god.  I’m doing it again.  AH!

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Ok.  Moving on.

Let’s see.  We made these little burrito bowls like the day after we decided to stop doing CLEAN.  It definitely fits in the CLEAN program and it’s also SUPER easy so I have a feeling we will be making this many more times.  Oh!  It’s also pretty cheap too!  All you need is rice, 2 cans of beans and two avocados, a lime and cilantro!  I mean, I didn’t keep track of how much it cost, but I’m sure it’s under $15 and fed us for two lunches!  You do also need some seasoning, but I would hope everyone has garlic powder and cumin on hand.  We always have a bag of brown rice in the pantry too, so for us, it was even cheaper!

This would also be a perfect meal to use leftover rice for.  I know that whenever we make rice, for maybe stir fry or something like that, we always have a buttload leftover (wait, did I just write “buttload”?  Why yes, yes I did) and we usually end up throwing at least some of it away.  This is the perfect answer to that never ending problem!  Even if you have a little bit leftover, say like a cup’s worth, you can still pop open a can of beans and pour it on top and dollop some guac on there too and you’ll have a great lunch!  If you wanted to get really crazy, you could even wrap all of it up in a tortilla, but then it wouldn’t be considered a CLEAN recipe.  Whatever you choose, I think you’ll really enjoy this dish!

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Burrito Bowls
Serves 4

1 cup uncooked brown rice (this should make 3 cups of cooked rice)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinse
Garlic powder
Ground Cumin
Chili Powder (optional)
2 avocados
Juice of 1 lime
Handful of cilantro, roughly copped

Cook the brown rice according to the package directions.  While the rice is cooking, make your guacamole.  Mash the two avocados in a bowl.  Poor in the lime juice and chopped cilantro.  Mix together.  When the rice is done cooking, poor some in a bowl and top with beans.  Sprinkle the garlic powder, cumin and chili powder over top, along with salt if desired.  Then plop a couple spoons of guacamole on top and go to town!

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Oh lordy… it has been a chaotic few days at this house.  Brad has been out of town which has left me to take care of the little devils (that is… Etta and Cash).  So I haven’t had much of a chance to quietly sit down and write a post.  But I figured while there’s calm before the storm (storm meaning the whole routine I have to go through before I leave for work) I might as well try to squeeze a post in.

I wasn’t 100% sure what to call this meal, Salmon with Avocado and Orange Salsa was the best I could come up with at the moment (my brain is only functioning at probably 50% and quite frankly, I think it’s shocked that words other than “Cash NO” are formulating).

We have had this meal before and every time we have it I fall more in love with it.  It seems so strange to eat a piece of salmon with a spoonful of, essentially guacamole, but with oranges, but it is one of the better things I have ever tasted.  I originally found the recipe for this from Martha Stewart (I just realized that she calls it an orange avocado salsa too!) and we made that whole thing one night.  But it didn’t take long for us to realize that grilled bok choy is… uh… kind of gross.  I have also altered the recipe a bit because I don’t think it’s necessary to have sesame oil in the salsa.  Nor do I add salt and pepper.  But we’ll get to what I do in a minute….

If you are a salmon lover, this recipe is totally for you.  Wait, if you are a salmon AND guacamole lover this recipe is definitely for you.  You will be very surprised at how well this all goes together.  It is so fresh tasting that it just feel like summer in your mouth (no really, it tastes like that).  I like to make sure to get a little bit of everything in every bite.  Little bit of salmon, orange, avocado, cilantro and a tiny bit of red onion.  It’s amazing how it melds together so well.

Oh and thank god it’s starting to be corn season.  Well… at least close to it.  We’ve been craving grilled corn since, uh, November.

Try this recipe, I think you’ll be pleasantly surprised!  Oh and it’s a great weeknight meal because it is super quick.  You’ll see when you read the directions!

Salmon with Avocado and Orange Salsa
Feeds About 2

2 salmon fillets (whatever size you prefer)
1 avocado, pitted and diced
1/2 lime, juiced
1 handful cilantro, coarsely chopped
1 orange, peeled and diced
1 tablespoon red onion, chopped

Grill your salmon fillets until cooked through.  Meanwhile, in a bowl, combine diced avocado, cilantro, orange, red onion and lime juice.  Taste to make sure there’s enough lime in there, add more if you would like.

When salmon is finished on the grill, place on a plate and pour a few spoonfuls of the salsa over it.  Ta-Da!!

Told you it was quick!


Well, I’m exhausted.  Now that it’s May and the track is open and there actually cars out there, we are spending as much time as possible sitting in the stands, getting sunburnt, watching cars drive 220 mph and accidentally getting drunk (there’s a chance I might have gotten super excited yesterday to be able to finally go to the track and so I might have gotten carried away with my margarita and beer consumption.  Only maybe though).  It’s actually a lot easier to get drunk out there than in pretty much any other situation.  It happens to the best of us.  Believe me.

It didn’t help (well, actually, it did help) that we brought along a reusable water bottle full of these bad boys.  Just like the mojitos, they creep up on you real quick and by the time you realize you’re in trouble… well, you’re about to be in more trouble soon.  But that’s the best part about these!  Other than being pretty much the best tasting margaritas ever, they make you feel real good, real quick (so don’t go drinking 5 of these in one sitting).


These came from my mom, but originally came from one of my aunts.  However, it’s a debate between who had the recipe first.  All I know is that I had my mom send me the recipe and she got it from one of them.  No matter where the recipe originated, you’ll be shocked at how delicious these are and also how simple they are!  No juicing limes for hours here!  Instead, you use 2 containers of frozen limemade!  Yep!  They really couldn’t be simpler to make.

They also last for quite awhile… but they go pretty quick during the month of May… I wonder why that is… But they are fantastic for summer holidays when you have friends and family over, they’re great  for cookouts, they’re great for bridal showers (I know from experience), but they are even better to just have stored in your freezer so when you come home from work one day and desperately need a margarita, they are there waiting for you!

These are great frozen (they are literally the only margaritas I like frozen), but they are just as good not frozen.  You can store them in a giant plastic pitcher with a lid on it either in the fridge or in the freezer.  They last for, what seems like, ever in the freezer, but I’m not so sure they would last so long in the fridge.  I highly recommend trying these frozen, but if that’s not your thing, then just leave them liquid!  They also travel well in a reusable water bottle that’s in a cooler with ice.  Meaning… they are perfect for the race!

Homemade Margaritas
If I had to guess, I’d say this recipe makes 6-8 large margaritas.  Don’t hold me to that though, I’ve never gone through a whole batch in one day.

7 cups of water
1 cup of Triple Sec
2- 120z containers of Limemade
750ml tequila (just over 3 cups)

Mix all ingredients in a pitcher.  Store in refrigerator or freezer (with a lid) and serve either over ice or spooned in a glass whenever you want!

No seriously…. that’s it!


Ok… so I apologize for it being a whole freaking however many days since I wrote a post.  I think the last one I wrote was Thursday or Friday.  Allow me to explain what has happened….

Brad and I may or may not have adopted an 8 week old puppy.  Ok… we DID adopt an 8 week old puppy.  I have learned that having an 8 week old puppy is something like having a baby.  Only…. you have to take the puppy outside 50 times a day and walk it 7 times a day as well.  Oh and it barks and cries and pees on your floor.  And it drinks water by the gallon.  And it tries to eat everything in sight.  Babies don’t do any of that right? . . .

So as you can imagine, it’s a little hard to focus on writing a post when you have a miniature terrorizing tornado in your house running around chewing and peeing on everything and trying to play rough with Etta.  And that my friends, is why I haven’t written in a few days. Oh wait… he just peed on the floor.  Hang on.

Ok… deep breaths.

I have still been cooking though!  Nothing to worry about there!  In honor of Cinco De Mayo, this weekend we had Mexican!  Shocking!  We loaded up on margaritas, queso, guacamole, and southwestern egg rolls (that counts right?).  SO the next 3 posts after this will probably be Mexican related!  Yay!

We make guacamole probably once a week.  Wait, maybe once every 2 weeks.  The other week we make salsa.  They are our two favorite things to eat.  You really can’t go wrong with either.  Now, I know we all think we have the best recipe for guacamole, but I have news for you.  I actually do make the best guacamole.  So… sorry, but yours probably isn’t as good as mine.

It’s terribly simple too (simple is always best).  All that’s required are avocados, tomatoes, cilantro and lime!  That’s it!  And all of that seriously makes the best guacamole ever.  You have to keep in mind though that guacamole is always best right after you make it (that’s what I think anyway).  I won’t eat it the next day because it gets all gross and brown aannnnnd I don’t like it super cold.  Room temp is best for me!  So don’t go making batches of guacamole thinking it’ll last you for the week.  Because, well, it just won’t.  But you might eat it all anyway in one sitting, so I guess just make as much as you want.

Guacamole

2 ripe avocados (not too ripe because then they are nasty and brown inside)
1 small vine-ripe tomato (those are usually smaller)
1/2 – 1 whole lime, juiced
1 big handful of cilantro, stems removed

Cut the avocados in half and take the pit out.  Scoop the insides into a bowl and mash a little with a fork.  Finely dice the tomato and add to the avocados.  Add lime juice (start off with 1/2 of the lime.  I like a lot of lime in mine so I usually use a whole lime).  Coarsely chop the cilantro and add to the bowl.  Mix all together.  Some people add salt, but I think the saltiness of the chips is enough.  That’s it!  Dip your chips and you are ready to feast!



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