Garlic lime skewers

Servings: Makes 4 servings

Ingredients:

4 limes

3 cloves garlic , minced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds (about 40) large shrimp , peeled and deveined (tails left on)

1/4 cup basil leaves , cut into thin ribbons

Directions:

Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp. Juice same limes (about 1/2 cup juice), then pour into dish. Add garlic, olive oil, salt and pepper to taste, and shrimp. Toss gently and refrigerate, 30 to 45 minutes. Remove from refrigerator 15 minutes before grilling. Thread metal skewers with 4 to 5 shrimp each.

Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.

Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.

From the oprah site

Dairy free Cream of Mushroom

Vegan cream of mushroom soup made with a secret ingredient. Thickened without flours or starches, too!

Ingredients

• 2 cups cauliflower florets
• 1⅔ cup unsweetened original almond milk
• 1 teaspoon onion powder
• ¼ teaspoon Himalayan rock salt
• Freshly ground pepper, to taste
• ½ teaspoon extra-virgin olive oil
• 1½ cups diced white mushrooms
• ½ yellow onion, diced

Instructions

1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
4. Serve immediately

I got this recipe from healthful pursuit. 

http://www.healthfulpursuit.com/2013/01/grain-free-vegan-cream-of-mushroom-soup/

Ranchero Sauce

My father in law always talks about how ranchero sauce is hard to find in restaurants and I was watching Trisha year wood and she made a "ranchero salsa". It made me wonder when I saw how easy it was to make. Here is a recipe from about.com

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Ingredients:

• 2 tablespoons cooking oil
• 1/4 cup of chopped onion
• 2 cloves of garlic, chopped
• 1 serrano or jalapeno chile, seeded and diced
• 3 cups diced tomatoes.
• 1 tablespoon oregano
• 1/2 teaspoon ground chile
• Salt to taste

Preparation:

Start by heating the oil, and saute the garlic, serrano and onions for 2-3 minutes. Reduce the heat and add in the tomatoes. Cook the tomatoes for about 5 or 6 minutes until they become wilted. Roma's may need more cooking time as they are not as juicy. Add in the seasonings and simmer for about 5 more minutes. You can serve the sauce as is, or you can let the sauce cool and blend it.