Monthly Archives: August 2013

Fresh Garden Salsa

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It’s that time of year.  Summer is dwindling down, the plants are shriveling up, and the days are getting shorter..sigh.  At this time of year, I feel the need to harvest my summer garden, hoping not to waste any crops.  This usually means i’ll end up with a bowl of tomatoes like this one I stumbled upon this morning. Ps. this recipe is really good for hiding those not so nice garden tomatoes.  If you grow your own tomatoes you know what I’m talking about.  Most of the time they aren’t so perfect. 

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Not to mention, a handful of spicy jalapeños and green chilies.  I know, I know! Let’s throw them in a food processor and make salsa!!!!  

Ingredients: 

8 Tomatoes

1/2 a White Onion 

4 cloves of garlic

2 long green chiles

2 Jalapeños

Handful Fresh Cilantro

Juice on one Lime

2.5 tablespoons salt

Ground Pepper (to taste) 

1.5 tablespoons Red Wine Vinegar 

* These ingredients are super casual.  Everything really should be added to your own taste.  To be honest, I didn’t really measure anything while making this…sue me. 

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Begin by chopping up your tomatoes and removing most of the seeds.  The juice in the tomatoes tends to make the salsa extremely watery.  I used to make it with the seeds and juices but would end up having to strain the salsa at the end.  Either way works, again it is up to you.  Throw the tomatoes into the food processor. 

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Next chop up your onion.  At this point I wish someone could see me because my eyes are literally falling out.  They water so bad when I chop onions.  Does this happen to anyone else.  HELP ME! 

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Next I handled the jalapeños.  I lopped off the top, diced them in half, and removed the seeds and the ribs.  Throw  them into the food processor with the tomatoes. 

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Chop and add the green chiles to the food processor. 

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Blend up the mixture and taste to make sure the ratios.  Next add the cilantro, garlic, and lime and blend until it is of the consistency of your choice. 

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Lastly add the salt and pepper.  Don’t be afraid to go heavy on the salt.  It’s salsa and it needs it.   If you are experiencing lack of flavor, garlic powder and chili powder can be added. 

I find chips to be as important to the salsa recipe as the salsa.  I am currently obsessed with Whole Foods’ tortilla chips.  They are unsalted and perfect for salsa or any other dipping sauce.

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Now it’s time to enjoy! 

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Grilled Green Beans

If you love that charred charcoal flavor you will love this recipe! These green beans are grilled rather than roasted leaving them crispy and filled with that smokey aroma. 

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Ingredients:

1/4 cup Olive Oil

1/4 garlic powder

2 tbs sea salt

1.5 lb green beans

Method:

Toss the green beans in olive oil, garlic powder, and sea salt.  Grill the beans at 375 for roughly 15 minutes, until charred yet still crispy. 

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Roasted Red Pepper Pasta

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So I lied.  I only had two red peppers but I happened to have two yellow peppers as well.  Red and yellow make orange so we can call it Roasted Orange Pepper Pasta.  I love this sauce.  I also needed an excuse to use my new purchase — Italian Harvest Capricci pasta.  

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Look at the fun shape!

I already needed to roast some red peppers because I was making my crab cakes.  So it was the perfect excuse to make some red pepper sauce…sorry orange pepper sauce, gotta be accurate.

I began by roasting the peppers (duh).  I chopped off the tops of the peppers and cleaned the insides out.  I flattened them out on baking sheet and drizzled the peppers with olive oil and salt and pepper.

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Now it’s time to broil!  I usually broil the peppers for ten minutes until they are are charred and black.

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Place the peppers into a large bowl and cover with saran wrap.   I happen to have a vendetta against saran warp because it doesn’t work.  I feel like its a trick they are playing with us humans.  Does anyone else feel this way?  Well anyway, this step is important because it allows the peppers to steam and their skins loosen.

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I usually let them sweat for 10-20 minutes.  Once they are finished with their sauna remove the peppers from the bowl.  I find their skin will slide off easily if you slice the center with a knife.

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Slice the peppers into thin strips.

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Throw some butter into pan and sauté the onions and garlic.

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Does anything smell better than onions and garlic? Next add the peppers.

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Cook the peppers for about five minutes.  Then transfer the mixture to a food processor or blender.

Pulse the mixture until it is all pureed.  I like mine to still be a little bit chunky.  Texture never hurt anyone.

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Transfer the mixture back to the pan and add chicken broth.

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Next add the cream and wine.  Accent with a red pepper flakes and fresh basil.

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Pour sauce over pasta of your choice and serve with parmesan cheese.

Ingredients: 

4 Bell Peppers

Olive Oil

Salt and Pepper

12 oz pasta of your choice

1/2 onion

3 cloves of garlic

1 cup chicken broth

1/4 cup light cream

1/3 cup dry wine

Handful Fresh Basil

Parmesan Cheese 

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Hunan Chicken

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This is a dish that you can’t make to regularly because once you make it, it’s so good that all your other food tastes awful.  I got this recipe from Bon Appetit and immediately had to try it because I’m quite a fan of spiciness.  Actually the real reason I made it is because I am really amped about my recent purchase of Sriracha Chili Garlic sauce and this recipe actually calls for chili garlic sauce…which is kinda rare.  I also quadrupled this recipe which is really embarrassing  if you think about it but four servings doesn’t cut it these days. ImageHere is the garlic sauce.  It is very similar to regular Sriracha sauce except ultra heavy on the garlic.  I have a feeling this would be amazing on pizza.   I happen to think it is spicier than the regular sauce…others who shall not be named do not.

To begin slice chicken into thin strips and combine it in a large bowl with soy sauce, cornstarch.  The cornstarch will thicken the sauce and allow it to fully coat the chicken.

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In a smaller bowl, whisk together soy sauce, cornstarch, white vinegar,  3 tbsp water, sesame oil, and sugar. Image

Put this mixture aside and heat peanut oil in a large skillet ( use a wok, I wish I had a wok) until it is very hot.  Add the chicken to the skillet and stir-fry the mixture for 2 minutes.  Remove chicken from the pan with a slotted spoon and transfer to a medium bowl.

Add green onions, chili sauce, garlic and ginger to the skillet and cook for two minutes.

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Add chicken and the soy sauce mixture to the skillet and cook until chicken is fully cooked through ( roughly five minutes).

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