Southwestern Gazpacho “Martinis”
Recipe courtesy of Ann Noble Print Version
- 8 oz. shelled edamameor baby lima beans
- 1 or 2 jalapenos, diced
- 2 or 3 green onions, cut into 2 inch pieces
- 2 TBSP chopped fresh dill
- ½ cup chopped fresh cilantro
- 3 ripe tomatoes, peeled and cut into large chunks
- 1 green bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- ½ English cucumber, cut into large chunks
- 2 cups vegetable juice
- 3 TBSP balsamic vinegar
- 2-3 TBSP chili garlic sauce
- 1 TBSP fresh lime juice
Garnishes: Medium cooked shrimp (peeled, with tail on,) fresh chives crumbled Queso Fresco cheese, tortilla chips, peeled avocado slices, etc.
- Cook edamame or lima beans according to package directions; drain and set aside.
- In food processor, process the jalapenos, green onions, dill and cilantro until finely minced. Pour into large bowl.
- Process edamame, tomatoes, bell peppers and cucumber separately until very finely minced (with some texture remaining, not pureed) and add to bowl.
- Add the juice, vinegar, chili sauce and lime juice to the bowl. Season to taste and chill 4-6 hours, or overnight.
- Spoon chilled gazpacho into martini glass, garnish with shrimp, chives, cheese, tortilla chips, and/or avocado slice.
WILD RICE GUMBO
created by Ann Noble Print Version
Ann says, “I
developed [this] a few years ago (and it was published nationally!)
as part of my job as a food consultant for the MN Cultivated Wild
Rice Council. Very easy, very delicious–great for entertaining a
½ cup flour
2 slices bacon, chopped
1 lb. Andouille sausage,
1 medium onion, chopped
2 celery ribs, sliced
2 bell peppers (assorted color), seeded,
stemmed and chopped
4 scallions, sliced
2 cloves garlic, minced
2 14-oz. cans chicken broth
1 14-oz. can beef broth
1 28-oz. can diced tomatoes (I used Muir
¼ cup chopped fresh parsley
1 T Cajun seasoning
2 bay leaves
4 cups cooked wild rice
1 lb. small raw shrimp, peeled
(approximately 40—50 count)
1 T filé powder (optional)
salt and pepper (to taste)
1-2 t. hot pepper sauce
1. Preheat a large skillet over medium heat for 2
minutes. Add flour and stir constantly, until the flour has turned dark beige
(5 minutes or so.) Don’t scorch it! Immediately transfer to plate and set
2. In stockpot, cook bacon just ‘til it starts to crisp,
add the sausage, onion, celery, bell peppers, scallions and garlic. Cover and
cook over medium heat for 5 minutes. Uncover and cook, stirring occasionally,
until the vegetables are lightly browned, about 6 minutes.
3. Stir in the reserved, browned flour. Gradually stir in
the broths, and then add tomatoes, parsley, Cajun seasoning and bay leaves.
4. Simmer, partially covered, for about 40 minutes. Add
cooked wild rice, shrimp, and filé powder. Simmer another 5 minutes or so,
until shrimp are just barely cooked. Season with salt, pepper, and hot pepper
sauce, if desired.