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Make Your Own Salsa

partysugar — Fri, 07 Aug 2009 13:00:41 -0700

For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.

The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion - it was like tasting salsa for the first time.

Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more.

Tomato Salsa
Original Recipe

Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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Fast & Easy Dinner: Apple-Potato-"Sausage" Sauté

partysugar — Thu, 22 Jan 2009 07:45:39 -0800

Bring the flavors of breakfast to the dinner table with this meal. The ingredients - apples, potatoes, onions, sausage - are simple but superbly complementary in taste and texture. The recipe calls for soy sausage, but it would be equally comforting with chicken apple sausages. Use red apples for vibrant presentation and sharp white cheddar cheese for a higher level of sophistication. For extra protein, throw a fried egg on top. Look at the recipe when you read more.

Apple-Potato-“Sausage” Sauté
From Vegetarian Times

Ingredients

2 Tbs. plus 2 tsp. vegetable oil
1 lb. small potatoes, peeled and cubed
1 onion, diced
2 large apples, unpeeled and thinly sliced
1 6-oz. pkg. soy “sausage” links, cut into thirds
Salt and freshly ground black pepper to taste
1/4 cup shredded cheddar for garnish
1/4 cup snipped parsley for garnish

Directions

Heat 1 tablespoon oil in large skillet over medium heat. Sauté potatoes about 7 minutes.
Add 1 tablespoon oil to skillet, and sauté onion with potatoes about 5 minutes or until golden. Remove potatoes and onion, and set aside.
Add remaining 2 teaspoons oil to skillet, and sauté apples over medium heat about 5 minutes, stirring to prevent burning. Spray separate skillet with nonstick cooking spray; brown “sausage” links.
Add all ingredients to skillet of hot apples; stir well to heat through. Sprinkle with cheese and parsley, and serve.

Serves 4.

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Come Party With Me: Tailgate - Menu

partysugar — Tue, 23 Sep 2008 09:00:57 -0700

Can you dip it? If you are coming to my football tailgate you better be able to, because the entire menu consists of dips! I'll have a smorgasbord of delectable dips and equally delicious dippers. With four different types of dip, there is something for everyone. Vegetarians will enjoy sweet potato chips with caramelized onion dip. Classical eaters will love the crudités with ranch dip. Carnivores will savor chili-lime fried chicken wings with honey lime dip. Cheese fiends will go ga-ga for fontina-gorgonzola fonduta.

To serve these football-friendly recipes at your tailgate, read more.

Sweet Potato Chips With Caramelized-Onion Dip
From Every Day With Rachael Ray

Ingredients

3 1/2 cups plus 2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, finely chopped
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon white wine vinegar
2 tablespoons chopped chives
Salt and freshly ground pepper
2 sweet potatoes

Directions

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes.
Add the garlic and cook for 5 minutes more; let cool.
In a medium bowl, stir together the sour cream, mayonnaise, milk and vinegar. Stir in the onion mixture and chives; season to taste with salt and pepper and refrigerate.
Heat the remaining oil in a medium, deep skillet fitted with a deep-frying thermometer until the oil registers 350°.
Meanwhile, peel the sweet potatoes and thinly slice them crosswise into thin rounds with a vegetable peeler. Rinse under cold running water and pat dry.
Fry the sweet potatoes in 5 or 6 batches, turning frequently with tongs, until crisp, about 3 minutes per batch. Drain on paper towels.

Serves 4.

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Ranch Dip
From Martha Stewart

Ingredients

1/4 cup plain low-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons reduced-fat sour cream
1 small scallion, minced (about 1 tablespoon)
Coarse salt and ground pepper

Directions

In a small bowl, combine yogurt, mayonnaise, sour cream, and scallion. Season with 1/4 teaspoon salt and a pinch of pepper.
Serve with carrot sticks, breadsticks, or your favorite vegetables. To store, cover and refrigerate up to 2 days.

Serves 2.

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Chili-Lime Fried Chicken Wings
From Emeril Lagasse

Ingredients

5 pounds chicken wings, separated at joints, and wing tips reserved for stock
1 3/4 cups lime juice
1 cup buttermilk
2 tablespoons minced garlic
1 tablespoon plus 1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 cups all-purpose flour
2 tablespoons Essence, recipe follows
Vegetable oil
1 cup honey
2 tablespoons lime zest

Directions

Place the chicken in a 1-gallon re-sealable plastic food storage bag.
In a medium bowl, combine 1 1/2 cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.
Preheat the oven to 200 degrees F.
Set a large, 6-quart cast iron Dutch oven over medium high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
Place the flour and Essence in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat.
Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated.
Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, about 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.
Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine.
Serve the wings, 6 pieces per person, with some dipping sauce on the side.

Serves 6.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Makes 2/3 cup.

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Fontina-Gorgonzola Fonduta
From Food and Wine

Ingredients

1 3/4 pounds Italian Fontina cheese,
rind discarded and cheese cut into 1/2-inch dice
4 tablespoons unsalted butter
4 large eggs, beaten
2 large egg yolks
1 cup milk
1/4 pound Gorgonzola dolce cheese, crumbled
Toasted baguette slices, for serving

Directions

In a medium saucepan, bring 1 inch of water to a boil.
In a medium stainless steel bowl, combine the Fontina cheese with the butter, eggs, egg yolks, milk and Gorgonzola cheese.
Set the bowl over the saucepan and cook the mixture over low heat, stirring the cheese constantly with a wooden spoon, until it is melted and smooth, about 10 minutes.
Pour the fonduta into shallow bowls and serve at once with toasted baguette slices.

Serves 8.

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Fast & Easy Dinner: Spinach-Feta Calzone Casserole

partysugar — Thu, 08 May 2008 08:00:27 -0700

Spinach and feta are a classic Mediterranean combination. The salty feta perfectly complements the fresh greens. Tonight use this dynamic duo to make a delicious casserole sized calzone. The vegetarian filling - reminiscent of spanakopita - is a mixture of wilted spinach, sautéed onion, crushed red pepper, garlic, and feta.

To take a look at the recipe that I found on MyRecipes.com, read more.

Spinach-Feta Calzone Casserole
Modified from Cooking Light

Ingredients

1 16-ounce package refrigerated pizza dough
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Get more recipes at MyRecipes.com

Directions

Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
Preheat oven to 425°.
Prepare filling: combine 1 teaspoon oil and 2 garlic cloves; set aside.
Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned.
Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm.
Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist.
Add spinach and cheese to onion mixture, stirring until well combined.
Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture.
Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.

Serves 6.

Nutritional Information: CALORIES 275(23% from fat); FAT 7.1g (sat 2.7g,mono 2.9g,poly 0.9g); PROTEIN 11.7g; CHOLESTEROL 13mg; CALCIUM 240mg; SODIUM 576mg; FIBER 5.4g; IRON 6.5mg; CARBOHYDRATE 43.2g

Like the recipe above? Try out some of these other ones:

- Best of Italian Recipe Collection
- 10 Casseroles Under 300 Calories
- How to Cook Perfect Pasta from Cooking Light
- Get More Casserole Recipes

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Monday's Leftovers: Vegetarian Reubens

partysugar — Mon, 24 Mar 2008 09:13:31 -0700

Wondering what to do with the leftover spinach and mushrooms from last night? Put them in a sandwich! This variation of the Reuben pairs mushrooms and spinach with rye bread and swiss cheese. A quick homemade Russian dressing flavors the rye bread that is lightly grilled. To see how it's made, read more.

Vegetarian Reuben
From Eating Well

Ingredients

Russian dressing:
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish
Sandwiches:
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

Directions

Prepare Russian dressing: whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
To prepare sandwiches: heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes.
Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat.
Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Serves 2.

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Soup's On: Lentil Soup

partysugar — Thu, 17 Jan 2008 11:48:31 -0800

The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil. I researched some recipes and started chopping vegetables. Later when we sat down to dinner I realized she was only kidding! Luckily the soup was hearty and delicious and my entire family enjoyed it. The original recipe has you puree the soup, but I left it chunky for texture. The croutons add a nice crunch, but don't directly affect the flavor of the soup. Paired with a green salad and a glass of red wine, this is one excellent Winter meal. To see how I made it, read more.

Lentil Soup
From Food & Wine magazine

1 tbsp. unsalted butter, plus 1 tablespoon melted butter
1 tbsp. extra-virgin olive oil
5 ounces Serrano ham or lean bacon*, cut into 1/2-inch dice
1 large onion, finely chopped
1 medium leek, white and tender green parts only, finely chopped
1 large carrot, finely chopped
2 quarts plus 1/2 cup chicken stock or low-sodium broth
2 cups brown lentils (3/4 pound), rinsed and picked over
2 cups firm-textured white bread, cut into 1/2-inch dice
1/2 cup heavy cream
Salt and freshly ground pepper

Preheat the oven to 350°F. In a large saucepan, melt the 1 tbsp. of butter in the olive oil.

Add the Serrano ham, onion, leek, and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.

Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.

Puree the soup in a blender in batches**; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper.

Serve the soup in bowls, garnished with the croutons.

Serves 8.

Make ahead: The soup can be refrigerated for up to 3 days. The croutons can be kept in an airtight container overnight.

*Sadly I could not find Serrano ham anywhere so I used bacon.
**I opted not to puree the soup.

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Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.

In Season: Spring Onions

YumSugar — Fri, 27 Mar 2009 03:30:48 -0700

It's hard to appreciate the onset of Spring without considering the glorious bounty of new produce options at the farmers market. This week, I was enraptured by the spring onions.

Don't confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Learn how to pick and enjoy them when you read more.

Select bunches of spring onions that have perky leaves, a vivid green color, and a firm bulb that may be either white or purple (there is little difference in flavor between the two). They will store in a perforated bag in the refrigerator for several days. They don't last as long as regular onions and, like scallions, will turn slimy. To prepare, soak and wash thoroughly of all dirt and sand, and trim off the roots; cut off the top of the greens, and slice the bulb into rounds.

Because of their mild flavor, spring onions taste great in raw salads; they can also be grilled, roasted, or stir-fried. Use them in place of onions or scallions in a dish, or consider one of these ideas:

Glaze onions in a sauté pan and serve as an agro-dolce appetizer.
Reserve the tougher green tops for use in vegetable or chicken stock.
Stir into mashed potatoes to make the classic Irish dish, champ.
Caramelize and purée them in a creamy bisque.

What do you think of spring onions, and what are your favorite ways to enjoy them?

Soup's On: Roasted Onion Soup

partysugar — Thu, 13 Dec 2007 09:58:30 -0800

The other day I was in the mood for onion soup. I didn't have time to caramelize the onions and simmer for several hours like the standard French onion soup recipe requires. Instead, I popped the onions in the oven for an hour. The whole house filled with a luscious fragrance creating a warm, comforting atmosphere. I pureed the onions with chicken broth and roasted garlic. The final result was a delicious, creamy soup with sweet onion flavor. I recommend passing the soup through the blender twice for a super smooth texture. To see how I did it, read more

Roasted Onion Soup
From Cooking Light magazine

1 1/4 lbs. Oso or other sweet onions, peeled and quartered
Cooking spray
1 whole garlic head, unpeeled
1 tbsp. olive oil
1/8 tsp. saffron threads (optional)
2 (14.5-oz.) cans fat-free, less-sodium chicken broth
1 bay leaf
1/4 cup dry sherry or Madeira wine, divided
1/4 tsp. freshly ground black pepper
1/8 teaspoon salt
1 tsp. fresh lemon juice
1/2 cup (2 oz.) shredded Swiss cheese
Chopped fresh parsley (optional)

Preheat oven to 375°F.
Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.
Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of aluminum foil. Drizzle with oil; wrap in foil. Place wrapped garlic on baking sheet with onion quarters.
Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.

Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan (I threw in a couple springs of thyme as well). Bring to a simmer over medium heat.
Stir in 3 tbsp. sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.

Place half of the onion mixture in a blender or food processor; process until smooth.

Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture.
Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tbsp. sherry and juice.

Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tbsp. cheese. Sprinkle with parsley, if desired.

Serves 4.

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No More Crying While Chopping Onions

partysugar — Mon, 04 Feb 2008 07:31:31 -0800

Does cutting onions make you cry? Well I have good news for you! A team of agricultural scientists from Japan and New Zealand has created a tear-free onion. Through genetical engineering, not only did they turn off the gene that induces the tears in humans, but they created a more flavorful onion too.

Spearheading the study is Dr. Colin Eady, a professor at the University of Wisconsin. He states:

By shutting down the lachrymatory factor synthase gene, we have stopped valuable sulphur compounds being converted to the tearing agent, and instead made them available for redirection into compounds, some of which are known for their flavour and health properties.

The scientists are hoping the tear free onions will become a kitchen staple across the globe. Of course, this will take time; the onions aren't expected to hit the market for another ten years or so. Still it's something to look forward to! Are you excited about the development?

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