emeraldowl

Posts Tagged ‘Snack’

Everyday Salsa

In Cooking, Cupboard Keepers, Uncategorized on August 8, 2011 at 9:48 pm

Right now I am having a hard time thinking about salsa. We made the Peach Crisp with Maple Cream Sauce from the Pioneer Woman‘s website click here. Sigh. It was a treat. It’s really all I can think about at this moment.

But, alas I will share my thoughts on salsa. Love it. Eat tons of it. Picky about it. Seriously, my Aunt Teresa ruined us on the salsa topic at a very young age. She always makes it for any family meal we eat. She makes extra and sends it home with you. Store bought just can’t compete! Trust me I have literally tried hundreds of bottled salsas – it does nothing for me. So in my early years of cooking, years ago – wow, I called, and emailed, and called, asked again, and again making her walk me through her recipe dozen of times. Now I make my own, just as you should adapt the recipe to your own tastes and standards, but believe me it’s easy and worth the short effort!!

Everyday Salsa

  • 1 can (28 Ounce) Diced Tomatoes, drained (can use whole, petite, etc.)
  • 1 cans (10 Ounce) Rotel (Hot, or Regular, or Mild)
  • 1 clove Garlic, roughly chopped
  • 1 – 2 whole Jalapeno, roughly chopped (or Serrano)
  • 1/4 cup to whole jar pickled Jalapeno, drained (hot, or regular…)
  • 1 Tablespoon Onion Powder (or 1/4 cup fresh chopped onion)
  • 1 teaspoon Salt (more to taste)
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cumin, optional
  • handful of  Cilantro (more to taste)
  • juice of half a lime

*Note: I make this in my large food processor, but it can be processed in a smaller unit (4-cup, blender, etc.) in batches and combined in a larger vessel.

Directions: Combine fresh and pickled jalapeno, garlic, roughly chopped onion (if using fresh), and cilantro. Process until ingredients are finely chopped, if you like chunkier salsa – you can dice ingredients and skip this step.  Now add drained can of diced tomatoes, onion powder (if not using fresh onion – I don’t),  salt, pepper, cumin, and lime juice in a blender or food processor and pulse until you reach the desired consistency.  I like mine to be a fairly even texture. Taste and add more salt or other ingredients until you love it. Remember this stuff gets better with time.

Transfer to your storage container (I use a large pickle jar I washed out 😉 ) and refrigerate salsa for at least one hour, but it is best if made a day ahead. (The flavor will bloom as the mixture rests.)

I keep this salsa on hand in my fridge for everyday eats. Sometimes I make it mild and other times I add more fresh chiles and get it really hot.  My Aunt’s is very similar – though she doesn’t use Rotel. If you use spicy peppers the heat will also bloom as you let the salsa rest . Another way we love to eat it is with fire-roasted tomatoes, extra garlic, sometimes we use shallots or don’t use lime.  My favorite thing about this is that I have most of these things on hand everyday and it taste so much better than the vinegary mess that is pumped full of preservatives.  Chips and salsa is one of the best things on Earth. Hope you enjoy it, adapt it, and share it! – EO

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Smoothie Fest

In Cooking, Uncategorized on May 25, 2011 at 10:14 pm

I have been avoiding my kitchen like the plague.  Moving and packing stinks. Packing dishes, pots, pans and etc stinks 2x. So I have been living on random food from my pantry, Hill Country BBQ and gas station fair. While avoiding this area of my house I have still been drinking smoothies. What? It’s a good ten minutes. In – out and I live to avoid that room for another day.  Plus these sweet chilly concoctions are a great way to start a hot summer’s day.

 Whole Living Smoothies titles are linked to recipes

Mango – Coconut Water 

I used some frozen mango and pineapple. I can actually consume coconut water this way!! Otherwise I find it vile, which is sad considering it’s health benefits.

Blueberry and Green Tea 

This was my favorite of the three. Like blueberry sorbet. Very fresh and bright.

Chamomile-Banana This one was more like a milkshake. Very tasty and the banana went well with the tea. Next time I am going to try the addition of ginger.

Less than one week till the moving day!! Pretty soon I am going to have to face more than the blender in the kitchen… Here’s hoping the beginning of your summer is bright and filled with fruit!

Leftover Fruit Smoothie

In Cooking, Uncategorized on May 11, 2011 at 9:02 pm

I know. I know. That doesn’t sound appetizing, but I am working with the abundance of leftover fruit from my company this weekend.  It includes: watermelon, blueberries and bananas.  If you can think of a clever smoothie name that describes these things then – touché! I can not. It’s a smoothie, there is leftover fruit. It’s purpley. Promise it’s tasty. The End.

Ingredients:

1/2 large banana, frozen
1/3 cup blueberries, frozen
1 cup watermelon, chopped
1/4 cup pineapple juice, chilled 
1/4 cup ice

Directions: Combine all the ingredients in a blender; process until smooth. Pour in a glass. Ta Da beautiful, delicious and nutritious breakfast, or snack… or whatever.

I love that this is an all fruit smoothie (i.e. no dairy or added sugars). It tasted like something from Smoothie King (a smoothie company I adore.) It was a beautiful, naturally sweet and refreshing breakfast.  I have never made a smoothie with watermelon before, but to be honest that flavor did not stand out.  Tomorrow I may try something focusing more on that fruit alone… especially since I have A LOT of it. Watermelon and ginger, or green tea, or ??? should prove interesting.

P.S. I like drinking my breakfast. Is that weird?