Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin

Shrimp With Thai Basil from Chinatown Kitchen: From Noodles to Nuoc Cham.

 

  • 112 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Pinch ground white pepper
  • 4 tablespoons water
  • 1 tablespoon vegetable oil or peanut oil
  • 8 cloves garlic, minced
  • 1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
  • 1 small white onion, cut into thin half-moons
  • 1/2 cup packed sugar snap peas or snow peas, cut in half
  • 10 peeled and deveined jumbo shrimp
  • 2 small ripe tomatoes, cut into quarters
  • Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
  • Juice from 1/2 lime, for serving

Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.

Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.

Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.

Remove from the heat; add the lime juice.  Serve right away. 2 servings

 

Brown Rice Salad with Chick Peas, Cumin and Vinaigrette

I started out making making lunch using  Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.

DSCF1330

    1 cup brown rice
    2 tsp kosher salt, divided
    1/4 cup rice wine vinegar
    2 teaspoons sugar
    2 tablespoon good olive oil
    1 tsp cumin< 1 garlic clove minced grated rind of 1 lime Freshly ground black pepper 2 c. diced tomates 1 can chick peas 1 jalapeno diced ¼ c. diced red onion 2-3 tbsp cilantro I substituted italian parsley juice of one lime Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.