Friday, June 21, 2013

Baked Beans

Serving size: 6

2 cans pinto beans
1 small onion, diced
2 cloves garlic, minced
1/2 cup molasses
1/3 cup ketchup
1/4 cup firmly packed brown sugar
3 tablespoons maple syrup
1/4 cup low sodium Worcestershire sauce
1 teaspoon paprika or chili powder 
2 teaspoons liquid smoke
1teaspoon ground black pepper
4-5 cups water 
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Thursday, June 20, 2013

BBQ Chicken Flatbread


Chicken breasts
Chipotle peppers
BBQ Sauce
Feta Cheese
Smoked Gouda Cheese
Cherry tomato
Whole wheat flat-bread

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Wednesday, June 19, 2013

Shrimp Ceviche

With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice. This version is prepared with shrimp, which is pre-cooked. You can use uncooked shrimp and let it cook in the juice. While the marinate will cook the proteins, it will not kill the bacteria. So I decided to just use pre-cooked shrimp.

  • 1 pound medium-small shrimp, cooked
  • 2 Tbsp salt
  • lime juice (juice from 2-3 limes)
  • lemon juice (juice from 1 lemon)
  • 1 cup finely chopped red onion
  • 1 Jalapeño, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1/4 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, cut into 1/2-inch chunks
  • tortilla chips, optional
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Tuesday, June 18, 2013

Stacked Salad

I'm not good at making salads, and they always taste better when someone else makes it. Enjoy this twist on a salad.


- Alfalfa sprouts
- Sliced Cucumber, not too thin
- Hummus (follow this exchange recipe) and add jalapenos (pickled or raw), as much or as little to your liking
- Green apple, Sliced Into bite sized pieces 
- Balsamic vinegar
- Wheat thins (any flavor) 
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Monday, June 17, 2013

19th Meeting - BBQ

Although our theme this was BBQ we didn’t really have too many traditional flavors of BBQ. 1) Because we are creative and always try to think outside the box 2) although most of us eat meat there is just so much meat you can eat. SO for that reason we always try to have vegetarian options. Parul hosted this exchange and she made a really great Peach Iced Tea. More on that later this week… This week was extra special because this was the first time we all met since Nishal told us she was expecting. We teased her about not showing already but very seriously told her she probably won’t show because she’s tall and thin to begin with and it’s her first pregnancy. We are so excited to have two new exchange babies this year. 

We started the day off with Jalpa’s stacked salad which was so refreshing and creative. Leave it to Jalpa to make a salad that you can eat without utensils. Next we moved to Nishal’s shrimp ceviche. Now the two times I have tried shrimp, I hated it. But this I can probably eat a bowl full of. We moved on to Vaishali’s and my meal next: BBQ Chicken flat bread and baked beans on baked potato. Growing up vegetarian there were limited options during BBQs. Baked beans (BB) were a staple during those times. I remember having family parties and the BB was the star of the show. But back then the BB came from a can and that’s why it was such a proud moment for me that I can make them from scratch. Watch out Bush! Vaishali’s BBQ chicken flatbread was savory and light. And we finally ended our 3 hour meal with Grilled Peaches with Ice Crème that Hetal grilled.  Um, can i have some more please?
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