Shrimp Tacos

Story:
We love fish tacos.  Ben especially loves shrimp tacos.  We make them like our fish tacos (corn tortillas, maybe some cabbage, etc) but Ben has learned a few ideas to make them even yummier!

One benefit of Ben's work (as a physical therapist) is he works with all kinds of people.  All kinds of people in all kinds of professions.  He recently worked with a professional chef.  With how much Ben likes food, they had a lot to talk about.  Ben told him how much he likes fish tacos, so this man gave Ben a few fun tips/recipes.

Guac-Sauce
Ingredients:
1 ripe avocado
1 small can salsa verde
1 dallop sour cream

Directions:
Mash the avocado and stir in the salsa verde and sour cream.  Just spoon over the fish/shrimp on your taco.

Pickled Red Onions
Ingredients:
1 red onion, chopped
2 t oil
2 ounces rice vinegar (that's what Ben wrote down... seriously? 2 oz?  I dunno... maybe a "splash")
1 T sugar
pinch of salt

Directions:
Heat the oil in a pan.  Add the chopped onion and cook in oil for 1 1/2 - 2 minutes.  Add the "splash" of rice vinegar and the sugar and the salt.  Simmer for 7-8 minutes.

Shrimp Tacos
Ben prepares the shrimp.  I don't know how.
But lightly pan-toast up a corn tortilla, place a few shrimp onto it, then some thinly-sliced cabbage, some guac sauce, and some pickled red onions... voila!  The best-ever shrimp tacos!
OH! And the LIME!  One of Ben's all-time favorite accent flavors... lime wedges.  Feel free to squeeze some yummy limes over the top.  Mmmm.

NOTES:
I especially love the red onions.  They add a nice crunch.  The chef said you can keep them in the fridge for a week or so and use them on lots of dishes.  One day, I didn't have any fish done up, but I put some shredded cabbage on a plate with the guac-sauce and the red onions over it and ate it like a salad.  Even that was good (and simple!)

Chrystal's Kentucky Bean Soup

Story:
We moved to Arizona (from Kentucky) in August of 2011.  We lived with my brother and his family in Mesa while we looked for a house.  There was a gal in his ward who I became friends with (and she was my visiting teaching companion).  Ethan and her oldest boy played together... which was great for Ethan to find a friend.  Chrystal S. is awesome.  The funniest part is she is from Kentucky and a lot of her family is still there!  So we played the name game here and there and it's all cool like that.

Well, my brother's family moved out in October and we were still there (still couldn't find our own place).  One evening in December, Chrystal dropped off a little "Christmas neighbor gift" for us. So nice!  I loved that it was the recipe and ingredients for "Chrystal's Kentucky Cornbread" and "Grandma's Pinto Bean Soup."  It was kind of a like a taste of "home."  Loved it!

Now, a year later, I'm pulling out the recipe to try making it again.  You know, it's almost fall-like weather here now... temps have dropped below 100, so I feel like making soup again!  Heh.

Ingredients:
1 C dry pinto beans
1/4 t oregano leaves
1/4 t ground cumin
1/2 t pepper
1 t salt
1/4 t garlic powder
1 medium onion, chopped
1 (6oz) can tomato paste
8 C water

Chrystal's Directions:
Wash beans.  Cook beans in the water and boil for 2 minutes.  Turn off heat for 1 hour.  Add seasonings (oregano, cumin, pepper, salt, garlic), onion, and tomato paste.  Cook 1 1/2-2 hours or until tender.
Fill a blender 1/2 full with soup and puree it.  Pour into a bowl and puree the rest of the soup.  Sprinkle with cheese and serve.
Her notes:  I like to put the 8 C of water in a pot and boil the beans.  If I am short on time, I will boil them for 15 minutes, otherwise just a few minutes.  Then I dump all the water and beans in the crock pot and add the rest of the ingredients.  I turn it on high until I am ready to blend and eat the soup at the end of the day.

So there you have it, from a real Kentuckian!  Thanks again, Chrystal!  I appreciated the recipe... but even more, your friendship!