Carolina Kitchen in College

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Simple Shrimp Salad July 23, 2010

Filed under: Salad,Seafood — kchrismon @ 7:58 pm


1 lg. avocado, peeled and cut into pieces
1 tbsp. fresh orange juice
1-2 cups fresh spinach
1-2 cups peeled and cooked shrimp (I used cold)
1 orange, sectioned


1/4 cup olive oil
1/8 c. freshly squeezed orange juice
pinch of sugar

1 tbsp. red wine vinegar
1/2 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. honey mustard

Mix the dressing ingredients and top over salad.

Adapted from


Nutritionist in Training: Balanced Meal

Filed under: Beans,Salad,Vegetables — kchrismon @ 2:38 am

With my dad out of town, it was a girl’s night in. This is a full plate, so I included both recipes.

Black Bean and Corn Salad with Cilantro-Cumin Dressing


3/4 tsp ground cumin

1/4 c. Fresh lime juice, plus more for taste if desired

2 Tbsp. Vegetable oil

1/2 tsp salt

1 can Corn kernels (11 ounces), Liquid removed

1 can Black beans(15 ounces), Rinsed and liquid removed

1/2 c. orange bell peppers, cut into 1/4″ dice

1/2 c. Sweet onion, cut into 1/4″ Dice

1/4 c. Minced cilantro


  1. Place the cumin in a small skillet and set over low heat just till the skillet gets hot and the cumin is heated, about 1 minute. Off the heat, add in the lime juice and vegetable oil, plus jalapeno and salt, if you like; whisk to blend.
  2. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or possibly parsley. Add in the lime dressing and toss to coat.
  3. Spoon the salad onto a deep platter or possibly shallow bowl and garnish with sprigs of fresh parsley.

Roasted Sweet Potato with Sesame Seeds


5 Sweet potatoes, peeled

salt and pepper

2 tbsp honey

2 tbsp olive oil

2 tbsp sesame seeds

2 tbsp soy sauce


1 Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

2 Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.


Vegetarian Food Can Be Delicious Too, Garbanzo Bean Salad June 24, 2010

Filed under: Salad — kchrismon @ 7:57 pm

I whipped this together (after getting the recipe off the internet) and loved it. It’s light and was perfect after a trip to the gym and running errands in 100 degree heat. Yuck! But this is nowhere near “yuck,” so try it and love it!


1 15oz can garbanzo beans

salt and fresh ground black pepper

1 garlic clove, finely chopped

Half a red onion, finely chopped

1 Cucumber, finely diced

1 green chilli, finely chopped

½ orange pepper, chopped

2-3 tbsp red wine vinegar

6 tbsp Parsley, finely chopped

6 tbsp Mint, finely chopped

lemon juice to taste


1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.

2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.

3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.

4. Season with salt and freshly ground pepper. Serve.

Adapted from