Knock Your Socks Off Salsa

Blaine and I have been making our own salsa since the early days of our marriage (where we would make it at 11PM, plop the bowl between us and watch six episodes of the X-Files before crawling in to bed at 4AM, those were the days....). It was always different, we had no written recipe. Sometimes it would be amazing and we wished we could recreate it, and sometimes it was really weird (usually when Blaine would get the grand idea to add things like pickle juice or tuna juice...weird). It has been a fun past time. Yesterday I had the audacity to make salsa from a recipe. Mostly because the dinner I was making (baked southwestern egg rolls) had a salsa recipe linked to it and it looked pretty good. It was good folks...oh it was good. Make a batch and enjoy!

Salsa

by: Annie's Eats

2 fresh jalapeno peppers, seeded and very coarsely chopped

4 cloves garlic, halved

2 large vine-ripened tomatoes

1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa - I used two 14 oz cans and drained the juice from one can but not the other)

2 tbsp. red wine vinegar

1 tbsp. cumin

1/2 sweet yellow onion, coarsely chopped

1/4 tsp. salt

1/2 tsp. ground cayenne pepper

1/4 cup fresh cilantro

juice of one lime

Directions:

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Thai Coconut Curry Soup

It's been a while! I had a little side job blogging recipes for another blogger for the last several months and that kind of sucked up my will to blog. I stopped blogging for her at the end of last year, and now (three months later), I am ready get my toe back in the blogging world. Though I am not entirely sure why as pinterest has completely obliterated any reason at all to have a recipe blog. Well, except I kind of take comfort that if I die or something my kids and husband will have a log of all the recipes I loved. So...there's that I suppose.

Anyway, I made this soup for dinner last night and it knocked my socks off. I will definitely be serving this the next time we have people over for dinner. I can't believe I went the first 28 years of my life thinking I didn't like Thai food. Idiot.

Thai Coconut Curry Soup
by www.sweetspot.ca
The sweet, sour, spicy, salty and savoury flavours of Thailand are one of my favourite ways to fill a bowl. They’re seductively addictive, always well balanced and one of the world’s great cuisines. They’re also easy! This is a very simple dish to make.

Ingredients
Two 14 oz cans of premium coconut milk ( I translate premium to mean FULL fat)
1 heaping tablespoon of Thai curry paste (I used red)
Roots of 1 bunch of cilantro, rinsed well
2 boneless, skinless chicken breasts, thinly sliced
2 cups of chicken broth
1 carrot, shredded
4 or 5 lime leaves (what the...?)
2 stalks of lemon grass, halved lengthwise, woody leaves removed ( used 2 TBS lemongrass from a little tube I found near the fresh Basil at Smiths)
2 tablespoons of fish sauce
Zest and juice of 2 limes
A small knob of frozen ginger
A handful of bean sprouts
One 8 oz (225 g) package of rice noodles ( could easily use cooked rice instead)
Leaves of 1 bunch of cilantro, rinsed well
2 or 3 green onions, thinly sliced
A sprinkle or two of salt or soy sauce

Directions
1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

-----

This recipe sat on my menu rotation for weeks because I didn't know where to buy things like lime leaves and lemongrass. But let me assure you, you can modify it to make it less intimidating. For example I found lemongrass in a little squirt tube at smiths (on clearance!), and I used additional lime zest and juice instead of lime leaves.

Also, if I were to do this recipe again I would skip the expensive rice pasta (like three dollars and something a box!) and just simply add rice to the soup. I did spend the big bucks and bought red curry paste and fish sauce but really they were pretty cheap and I will be able to use them in several more recipes. I hope you enjoy this one as much as I did!

Seven Layer Tostadas

It's been a month since I posted, wow! Turns out having a first grader and a 1L law student is harder than I thought! I wake up at the crack of dawn and collapse in bed at like 8:30PM most days. Dinner is a chaotic mess, rushed and tensions flare high at the end of the day when we are all a bit grumpy. Needless to say I haven't really taken the time to take photos of dinner to post recipes on here. With the advent of pinterest the whole idea of this meager little recipe blog is kind of outdated. Oh well :) I'll still post when I can. Especially when I make something awesome.

And maybe I was just like really hungry or something but these. were. awesome. I love tostadas but I never even thought it was possible I could make my own. And I love olives, but Blaine doesn't so any time I actually have the audacity to use them I enjoy my meal ten times more.

This is simple to make and so tasty, enjoy!

Seven Layer Tostadas

from: Kalyn's Kitchen
1 can refried beans
1 1/2 cups guacamole (I hope you are making your own guacamole, so easy)
1 cup sour cream (can use light)
1/2 tsp taco seasoning
1 cup cheddar cheese (or mexican blend)
1 cup chopped tomatoes (I used the cherry tomatoes from Costco, so good)
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 whole wheat flour tortillas (I won't tell if you use white tortillas like me)
olive oil, about 1tsp

Place a baking sheet inside the oven and let it get hot while the oven preheats to 450dgs. Carefully remove baking sheet and drizzle a tiny bit of olive oil on it and spread the oil around with a paper towel. Put the tortillas on the baking sheet (I could only fit two at a time, which was slightly annoying). Toast tortillas in the oven until they are crisp and barely starting to brown, turning several times ( I flipped once a minute). This will take 5 minutes or less so...be vigilant.

While tortillas are crisping, put the refried beans in a bowl, stir to break them apart and microwave 2-3 minutes or until they are hot. Stir the taco seasoning in to the sour cream (genius!). Slice the green onions, olives and tomatoes. Make the guacamole. Well, you probably should do that before the whole toasting thing begins.

Put a crisped tortilla shell on a plate and top with the beans, guacamole, sour cream, cheese, tomatoes, green onions, and olives. Serve immediately. Thank me later. So good.

Seriously, Gwen was literally singing my praises.

Lettuce Wraps

I had to make a new tag for this recipe...it's not vegetarian, it's not super easy, it's not Mexican... but it is DELICIOUS. I was beaming with pride the first time I made these and continue to love making them because they are so yummy, pretty darn healthy, and I don't know, there's something to be said for not having to go to PF Changs to satisfy your craving for delicious lettuce wraps :)

Lettuce Wraps

by: April Orgill

3 Tbs Canola Oil
1 Tbs minced fresh ginger root
1 1/4 lbs boneless, skinless chicken breast halves, cut into bite size pieces
1 can water chestnuts, diced
3/4 cup chopped mushrooms
4 Tbs rice vinegar
4 Tbs teriyaki sauce
1/2 t garlic powder
red pepper flakes to taste
1 1/2 C shredded carrots
1/2 C chopped green onion
1/3 C toasted and sliced almonds
12 leaves of iceberg lettuce.

Heat 1 Tbs oil in a large skillet over medium heat. Add ginger, water chestnuts, mushrooms and chicken and saute until cooked through, about 7-10 minutes. Set aside.

In a large bowl, whisk together remaining 2 Tbs oil, vinegar, teriyaki sauce, garlic and red pepper flakes.. Add chicken mixture, carrot, green onion and almonds to the sauce, toss together.

To serve spoon 1/12 of the mixture on to the center of each lettuce leaf, roll up leaf around filling and serve.

* In the interest of full disclosure - I used leftover chicken from a rotisserie chicken so I still sauteed it all in the oil, but only for like...three minutes
** also, I loved using my Bosch/food processor and used it to process the mushrooms and carrots on the smallest slicing option.

Mango Quinoa Salad

I saw this recipe pop up on my google reader a few weeks ago. It seemed eerily similar to my world famous quinoa salad (exaggerate much?), so I figured having two world famous quinoa salads couldn't be a bad thing and gave it a whirl! I really liked it! The ingredient list is much the same as the other salad, but the addition of the mango (and subtraction of tomatoes and avocados) totally changes the taste of the salad. Admittedly, I am battling the cold-that-wouldn't-die and that has rendered my tastebuds not as sensitive (and my ability to smell). My husband claims this salad is a wild ride for your tastebuds, I wouldn't necessarily say that...but that could be the cold talking. Either way I hope you enjoy the quinoa salad, it makes a much smaller amount than the other quinoa salad :) Oh and mangoes have been a steal lately about about fifty cents a pop!

Mango Quinoa Salad

by: Our Best Bites


2 cups cooked quinoa at room temperature, or chilled (or in my case...steaming hot, I have no patience) - also I used 1 cup of uncooked quinoa and didn't really measure how much that was once cooked.
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced (confession, I used three and I don't regret it)
1 red bell pepper, diced (I used half, again...no regrets)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons fresh lime juice
kosher salt
pepper

Place cooked quinoa in large bowl. Add everything else. Chill an hour before serving (dang, that'st just not how I roll and it tasted fine!).
fresh

Grilled Salmon Marinade

Our grill is still broken (it's only been three years...) but today I broke down and hauled my raw fish over to the home of a dear friend and pleaded with her to use her grill. I am so glad that she did. See we've had this salmon sitting in our freezer for a couple of weeks now, it's salmon that my dad caught in Alaska. It's good salmon. Oh and it was so very good all grilled up. I need a grill in my life, of the non George Foreman variety.

Grilled Salmon Marinade

by: allrecipes.com

1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Directions Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Grilled Garlic Shrimp with Qunioa

It's been a long while since I made something new, sorry about that. In the whirlwind of prepping for law school, quitting a job, family reunions, etc. etc. yeah...lame excuses but still. We love this recipe for quinoa, it comes together quickly with a medley of delicious flavors. Mmmboy. Enjoy.

Quinoa with Garlic, Nuts, & Raisins
From Perrys Plate adapted from Food Network Magazine Apr 2010 (Ellie Krieger)

1 cup uncooked quinoa, rinsed
1 3/4 cups low-sodium chicken broth or water
1/4 cup nuts (pinenuts or chopped walnuts/pecans recommended)
2 T preferred cooking oil (grapeseed or coconut)
2 cloves garlic, thinly sliced
1/3 cup fresh parsley or cilantro
1/4 cup raisins or dried cranberries
1 T fresh lemon juice
pinch of salt and pepper (to taste)

Place the quinoa in a medium saucepan and cook over medium heat until toasted, about 2 minutes. Add chicken broth (or water) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Serves 3-4.


Grilled Garlic Shrimp
from Perrys' Plate

1 lb large, uncooked shrimp, shelled and deveined
4 T butter, melted
2 cloves garlic, minced
pinch Kosher salt
metal or wooden skewers

Combine melted butter and garlic in a small bowl. Let it sit while you prepare the shrimp.

Preheat BBQ grill or stove-top grill pan to medium-high heat.

Rinse shrimp, pat dry, and place on skewers, piercing each shrimp in two places to keep them from moving around too much. Sprinkle shrimp with a pinch or so of salt, then brush the garlic-butter on one side. Place skewers on the grill, butter-side-down. Brush the other sides with remaining garlic-butter. Cook for about 2-3 minutes or until the shrimp are mostly pink. Flip and cook another 2-3 minutes until fully cooked and pink. Don't overcook them or they'll turn rubbery

* I just sauteed my shrimp in a pan with butter and garlic, and I often omit the raisins because ewwww! Bleck, craisins maybe would be good- but this was plenty good without adding toddler fodder into the mix. And I used olive oil. Enjoy! Also tonight I added goat cheese and it wasn't a bad thing : )