Summer Staples: Six Minute Salsa

During the Summer time, there is nothing I love more than a bowl of fresh salsa, crispy tortilla chips, and a tangy frozen margarita. Unfortunately, these things come at a cost: waiting through traffic, paying too much at the restaurant; not to mention the guilt and regret associated with indulging in too much salt and sugar.

But have no fear; six-minute salsa is here! One of the sweet ladies at church shared this recipe with me a few years ago and now I am a converted soul. Not only is this salsa totally delicious, its also so fast and easy to make it's almost stupid. But that's not all, folks! It is super versatile; use it as a salad dressing or chicken marinade, spoon it over grilled corn or seafood(a personal favorite!), or just eat it as chips and dip. No matter which way you eat it, you're sure to enjoy it and your friends are sure to beg you for the recipe.

So now without further ado, I present to you Six Minute Salsa!

Six Minute Salsa

Ingredients:

28 oz can whole tomatoes in juice
1 small lime, juiced
1 bunch of cilantro, chopped
1 large jalapeno, seeds and membranes removed, chopped
2 tbsp garlic salt

Instructions:

Dump everything in a blender and pulse until desired consistency. Store up to two weeks in a 32-oz Mason Jar.

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Thats all she wrote folks! Seriously, its the simplest, tastiest and freshest salsa around. You'll feel like you're at a restaurant when you eat this stuff! Hooray! As always share your comments, critiques, contributions and concerns in the comments section below, or to keencuisine@gmail.com

 

Bon Appetit Y'all,

 

KK

Indian Comfort Food: Curry Lime Scallops

Namasté friends!

When I lived in Paris, my friends and I used to frequent this little Indian café and hookah bar in the Latin Quarter called Safran. We went there almost weekly to indulge in creamy mango lassis, fresh naan, and delectable curry dishes. We went there so often that the staff members began to recognize us!

So it is to my fellow French foodies that I pay tribute to with this week's dish: Curry Lime Scallops. This dish is warm, inviting, mild, and incredibly flavorful; without being too heavy on the stomach. I like to serve it with a mixed greens salad and steaming bowl of basmati or jasmine rice.

This recipe takes less than 20 minutes to pepare and is great if you're on a tight budget. Here is how you make it:

 

Curry Lime Scallops

 

 

 

 

 

 

Ingredients:

1 lb of sea scallops
3 small limes, juiced (save the rind for garnish)
2 tsp dried ground ginger
1.5 tbsp dry curry powder
1 tbsp extra virgin coconut oil
salt and pepper, to taste

 

Directions:

 Rinse the scallops in cool water then pat dry with a paper towel. In a medium bowl, toss the scallops with lime juice, salt and pepper. Next, add the curry and ginger powders. Mix until the scallops are well coated.

In a medium skillet, heat the coconut oil over medium to medium high heat. Add the scallops to the pan. Sauté the scallops until the flesh is no longer opaque and the curry is no longer raw (5-10 minutes).

Yields 4 servings.

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I hope you enjoy this recipe! Please feel free to share your comments, critiques, revisions and questions below.

 

Bon Appetit,

 

KK