and a much needed return... I can't promise blogging with the same vigor as my original entry into the blogging world, but I can try.
I whipped up some salsa for a bbq over the weekend. I didn't think much of it, except that I wanted to do something fun and I didn't want to show up empty handed. It was a big hit, so I'll post it here.
Chipotle Salsa
1/2 of 7 oz can of chipotle peppers in adobo sauce (about 3 peppers + some sauce)
1 can of low (or no) sodium diced tomatoes, drained
1/3 vidalia onion
1 jalepeno pepper
- in a food processor, puree the chipotles and the can of tomatoes
- roughly chop the onion and the jalepeno and put in food processor and pulse 3 to 4 times
- chill for 2 hrs and up to 2 days
Of course, salsa is always more fun if you have sometime to dip in it. I had some flour tortillas and thought it would be a good accutrement to the salsa.
Baked Chili Tortilla
Flour tortillas, cut into wedges
olive oil
chili powder
coarse sea salt (optional)
Set oven to broil. Arrange the wedges on a cookie sheet and brush each with a bit of olive oil. Sprinkle with chili powder and sea salt and broil for about 2 minutes or until crisp and golden(keep a watch on them so they don't burn!). Once the first side is browned, flip the wedges over and repeat on the second side. Cool completely and serve with the salsa.
enjoy!
*k*
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
Monday, August 11, 2008
Monday, September 17, 2007
faux-mosas
Rob coined this name and I really like it actually. We made samosas the other weekend, except we tried to cut a few corners in order to speed up the time to prepare. The result - our American version of this famous Indian snack - fauxmosas :)
Samosa Recipe (makes about 6 to 10 depending on size)
3 medium roasting potatoes
1 1/2 cup frozen peas
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp chili powder
salt and pepper to taste
puff pastry thawed
Preheat the oven to 375.
Cut the potatoes into 1" chunks and boil them or cook them in a pressure cooker to speed up the cooking time. Once they are cooked, drain them, keeping some of the liquid so that they aren't too dry.
Keep them in a large saute pan over medium heat and add the cumin, garam masala and chili powder, salt and pepper. Using a potato masher, roughly mash the potatoes so that it forms a thick and chunky mashed potato consistency. Add the frozen peas and allow them to thaw in the mixture. This is now your filling. At this point, give it a little taste and add more of the spices if necessary to give it a flavor that you like.
Unwrap and unroll the thawed puff pastry dough and roll it out slightly to thin it out a little. Cut the puff pastry dough into about 3" x 6" rectangles. Place about 1 to 2 tbsp. of the filling (depending on the size of your square) and fold up the pastry dough around the filling into a square. Press the edges down firmly (you can wet your fingers slightly to help the dough stick) so that they will not separate when you cook them.
Place the samosas into the oven and cook for about 15 to 20 minutes until the pastry has puffed and is golden brown.
Serve with green chutney.
Green Chutney Recipe
1 cup fresh cilantro
1 cup fresh mint
1 garlic clove
1 serrano chili pepper (less if you don't want it to be so spicy)
juice from 1 lime
salt and pepper to taste
Place all ingredients in a food processor and puree on high for several minutes until mixture is essentially liquefied. Chill for about an hour to let the flavors combine.
This is healthier than the traditional fried samosa because it's baked. So you can easily make these at home and save yourself a lot of calories and fat. Also, you can make this recipe a little more healthy by not using the puff pastry. While it works just fine in a pinch, it is a processed food and has quite a bit of fat in it due to all the butter. To make your own dough, use 1 cup of whole wheat flour (Chapati flour), 1/2 tbsp olive oil, and about 1/2 cup of water. Add the water a little bit at a time and mix until the dough forms a ball. Knead it out for a few minutes and then let it sit in the fridge for at least 30 minutes to let the gluten form. After at least 30 minutes, knead the dough for about 3 more minutes. Then roll it out into 1/8" thick, fill with the samosa filling and bake at 375 until golden brown.
*healthy foodie*
Samosa Recipe (makes about 6 to 10 depending on size)
3 medium roasting potatoes
1 1/2 cup frozen peas
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp chili powder
salt and pepper to taste
puff pastry thawed
Preheat the oven to 375.
Cut the potatoes into 1" chunks and boil them or cook them in a pressure cooker to speed up the cooking time. Once they are cooked, drain them, keeping some of the liquid so that they aren't too dry.
Keep them in a large saute pan over medium heat and add the cumin, garam masala and chili powder, salt and pepper. Using a potato masher, roughly mash the potatoes so that it forms a thick and chunky mashed potato consistency. Add the frozen peas and allow them to thaw in the mixture. This is now your filling. At this point, give it a little taste and add more of the spices if necessary to give it a flavor that you like.
Unwrap and unroll the thawed puff pastry dough and roll it out slightly to thin it out a little. Cut the puff pastry dough into about 3" x 6" rectangles. Place about 1 to 2 tbsp. of the filling (depending on the size of your square) and fold up the pastry dough around the filling into a square. Press the edges down firmly (you can wet your fingers slightly to help the dough stick) so that they will not separate when you cook them.
Place the samosas into the oven and cook for about 15 to 20 minutes until the pastry has puffed and is golden brown.
Serve with green chutney.
Green Chutney Recipe
1 cup fresh cilantro
1 cup fresh mint
1 garlic clove
1 serrano chili pepper (less if you don't want it to be so spicy)
juice from 1 lime
salt and pepper to taste
Place all ingredients in a food processor and puree on high for several minutes until mixture is essentially liquefied. Chill for about an hour to let the flavors combine.
This is healthier than the traditional fried samosa because it's baked. So you can easily make these at home and save yourself a lot of calories and fat. Also, you can make this recipe a little more healthy by not using the puff pastry. While it works just fine in a pinch, it is a processed food and has quite a bit of fat in it due to all the butter. To make your own dough, use 1 cup of whole wheat flour (Chapati flour), 1/2 tbsp olive oil, and about 1/2 cup of water. Add the water a little bit at a time and mix until the dough forms a ball. Knead it out for a few minutes and then let it sit in the fridge for at least 30 minutes to let the gluten form. After at least 30 minutes, knead the dough for about 3 more minutes. Then roll it out into 1/8" thick, fill with the samosa filling and bake at 375 until golden brown.
*healthy foodie*
Thursday, September 13, 2007
Gridiron Grub Week #2: Mediterranean Munchies
Sometimes you just get tired of the same old salsa and chips. You can mix it up and still have great munchies. Here are a few recipes and tips for setting out a Mediterranean themed brunch.
Hummus Recipe (chickpea dip)
1 can of chickpeas, drained and rinsed
1 clove of garlic
2 tbsp tahini paste (available in most grocery stores)
1/4 c. of lemon juice (juice from about 2 lemons)
about 1/4 c. of water (more or less to make a good consistency for dipping)
salt and white pepper to taste
Put all ingredients in a blender or food processor and blend for several minutes until completely pureed. Chill for at least 1/2 hour before serving.
Baba Ganouj Recipe (eggplant dip)
1 medium eggplant
Juice of ½ lemon
2 tbsp tahini paste
3 tablespoons fat free yogurt or ff sour cream
4 garlic cloves
½ tsp. chili pepper
1 tsp. tarragon
Salt and pepper to taste
Preheat oven to 375 degrees. Cut eggplant lengthwise and brush cut side lightly with 1 tbsp. of olive oil. Place cut side down on a baking dish or baking sheet and bake for 30 minutes. At the same time, put 4 garlic cloves in 1 tbsp. of oil in a covered baking cup. Roast garlic in the same oven as the eggplant for 45 minutes. Scoop out eggplant from the skin and put in food processor along with the roasted garlic and olive oil, yogurt, chili pepper, tarragon, salt and pepper. Process until smooth. Chill for 90 minutes.
By taking it easy on the tahini in these two recipes, you end up keeping the nice mediterranean flavor but without the extra calories and fat. If you eliminate it all together, you won't get the same flavor, but I do it sometimes and it is still good.
Items to assemble to complete your Mediterranean Platter
Pita bread or flat bread cut into bite sized dipping pieces
veggies for dipping like baby carrots, celery, cherry tomatoes, julienned squash, broccoli florets, cauliflower florets
kalamata olives
other fun items to serve - sun dried tomatoes, feta cheese crumbles, stuffed grape leaves
*k*
Hummus Recipe (chickpea dip)
1 can of chickpeas, drained and rinsed
1 clove of garlic
2 tbsp tahini paste (available in most grocery stores)
1/4 c. of lemon juice (juice from about 2 lemons)
about 1/4 c. of water (more or less to make a good consistency for dipping)
salt and white pepper to taste
Put all ingredients in a blender or food processor and blend for several minutes until completely pureed. Chill for at least 1/2 hour before serving.
Baba Ganouj Recipe (eggplant dip)
1 medium eggplant
Juice of ½ lemon
2 tbsp tahini paste
3 tablespoons fat free yogurt or ff sour cream
4 garlic cloves
½ tsp. chili pepper
1 tsp. tarragon
Salt and pepper to taste
Preheat oven to 375 degrees. Cut eggplant lengthwise and brush cut side lightly with 1 tbsp. of olive oil. Place cut side down on a baking dish or baking sheet and bake for 30 minutes. At the same time, put 4 garlic cloves in 1 tbsp. of oil in a covered baking cup. Roast garlic in the same oven as the eggplant for 45 minutes. Scoop out eggplant from the skin and put in food processor along with the roasted garlic and olive oil, yogurt, chili pepper, tarragon, salt and pepper. Process until smooth. Chill for 90 minutes.
By taking it easy on the tahini in these two recipes, you end up keeping the nice mediterranean flavor but without the extra calories and fat. If you eliminate it all together, you won't get the same flavor, but I do it sometimes and it is still good.
Items to assemble to complete your Mediterranean Platter
Pita bread or flat bread cut into bite sized dipping pieces
veggies for dipping like baby carrots, celery, cherry tomatoes, julienned squash, broccoli florets, cauliflower florets
kalamata olives
other fun items to serve - sun dried tomatoes, feta cheese crumbles, stuffed grape leaves
*k*
Monday, September 3, 2007
Gridiron Grub Week #1: A trio of salsa
When you're watching the game, munchies are key. But over-do it and your pants don't fit on Monday. Each week I'll post one or a few [healthier] recipes good for lounging around watching the game. Since the first game is on Thursday, I figured that I better get moving - don't forget your picks!
This week's line up is a Tex-Mex theme with a trio of salsa recipes that you can serve with pita chips or baked tortilla chips. Try and make these at least an hour before game time so that the flavors have time to combine. All of these make a medium bowl full - make all three and you'll have enough for about 15 people.
Traditional Salsa Recipe
6 plum tomatoes
1 small onion, diced
about 1/2 cup cilantro, finely chopped (more or less to taste)
2 jalapenos, seeded and finely chopped (more or less to taste, use fresh, not jarred)
2 cloves garlic, minced
juice from one lime
hot sauce to taste
salt and pepper to taste
1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.
2. Add the onion, cilantro, garlic, jalapeno and lime juice and stir.
3. At this point, take a taste of the salsa and adjust it with salt, pepper and Tabasco (or another hot sauce) to taste. Chill for at least an hour. Garnish with fresh cilantro.
Variation: This will give you a rustic and chunky type of salsa. If you want it a little bit smoother, then you'll have to break out the food processor. You can do everything pretty much the same, except put all of the ingredients in the food processor and use it in pulse mode to obtain your desired consistency.
Smokey Chipotle Salsa Recipe
6 plum tomatoes
1 small onion, diced
1 chipotle pepper in adobo sauce (they come in a can, the small can has a few peppers in there, use more if you can take the heat), sauce drained
dash ground cumin (optional)
1/2 cup cilantro, finely chopped
adobo sauce to taste
salt and pepper to taste
1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.
2. Add the onion, chipotle, cumin, and cilantro.
3. Take a taste of the salsa and adjust it with salt, pepper, more adobo if needed, to taste. Chill for at least an hour. Garnish with fresh cilantro.
This next one might seem like it would be too sweet, but we have made this a few times and the combination of sweet and hot makes it hard to resist. Since plums won't be in season much longer, you'll have to make this one soon.
Mango Plum Salsa Recipe
4 plums pitted and chopped (try and find firm plums)
1 mango, peeled and chopped
1/2 cup scallions, sliced
3 tbsp. red wine vinegar
1 tbsp. brown sugar
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely chopped
Combine all ingredients in a large bowl and chill for at least an hour. Garnish with fresh cilantro.
If you want to round out your menu, you might consider grilling some portobellos with large slices of onions and peppers (could also do steak and chicken) and serve with some tortilla roll-ups. Have some fixings on the side like diced tomatoes, lettuce, and salsa (ahem, above!). You can lay it out on a buffet and have people make their own.
Go Giants!
*k*
This week's line up is a Tex-Mex theme with a trio of salsa recipes that you can serve with pita chips or baked tortilla chips. Try and make these at least an hour before game time so that the flavors have time to combine. All of these make a medium bowl full - make all three and you'll have enough for about 15 people.
Traditional Salsa Recipe
6 plum tomatoes
1 small onion, diced
about 1/2 cup cilantro, finely chopped (more or less to taste)
2 jalapenos, seeded and finely chopped (more or less to taste, use fresh, not jarred)
2 cloves garlic, minced
juice from one lime
hot sauce to taste
salt and pepper to taste
1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.
2. Add the onion, cilantro, garlic, jalapeno and lime juice and stir.
3. At this point, take a taste of the salsa and adjust it with salt, pepper and Tabasco (or another hot sauce) to taste. Chill for at least an hour. Garnish with fresh cilantro.
Variation: This will give you a rustic and chunky type of salsa. If you want it a little bit smoother, then you'll have to break out the food processor. You can do everything pretty much the same, except put all of the ingredients in the food processor and use it in pulse mode to obtain your desired consistency.
Smokey Chipotle Salsa Recipe
6 plum tomatoes
1 small onion, diced
1 chipotle pepper in adobo sauce (they come in a can, the small can has a few peppers in there, use more if you can take the heat), sauce drained
dash ground cumin (optional)
1/2 cup cilantro, finely chopped
adobo sauce to taste
salt and pepper to taste
1. Cut and remove the seeds from the tomatoes (the seeds will make this bitter). Dice the tomatoes and put them in a bowl, reserving about 1/2 cup of them. With a potato masher, mash up the tomatoes in the bowl for about 2 minutes. Place the rest of the tomatoes in the bowl.
2. Add the onion, chipotle, cumin, and cilantro.
3. Take a taste of the salsa and adjust it with salt, pepper, more adobo if needed, to taste. Chill for at least an hour. Garnish with fresh cilantro.
This next one might seem like it would be too sweet, but we have made this a few times and the combination of sweet and hot makes it hard to resist. Since plums won't be in season much longer, you'll have to make this one soon.
Mango Plum Salsa Recipe
4 plums pitted and chopped (try and find firm plums)
1 mango, peeled and chopped
1/2 cup scallions, sliced
3 tbsp. red wine vinegar
1 tbsp. brown sugar
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely chopped
Combine all ingredients in a large bowl and chill for at least an hour. Garnish with fresh cilantro.
If you want to round out your menu, you might consider grilling some portobellos with large slices of onions and peppers (could also do steak and chicken) and serve with some tortilla roll-ups. Have some fixings on the side like diced tomatoes, lettuce, and salsa (ahem, above!). You can lay it out on a buffet and have people make their own.
Go Giants!
*k*
Tuesday, August 28, 2007
fat free bruschetta
oh so many tomatoes.... this easy recipe will get rid of a few :)
Fat Free Bruschetta Recipe (about 4)
3 tomatoes, diced
3 cloves of garlic, minced or through a garlic press
1 clove of garlic, sliced lengthwise
about 1/4 cup basil, chopped
salt and pepper to taste
A loaf of long Italian bread, sliced into rounds (the one that looks like a baguette)
Add all ingredients to a bowl, except for bread and 1 clove of garlic. Chill for at least 1 hour. It tastes better if you allow the flavors to combine together in the fridge for an hour or so. When you are ready to serve, slice the Italian bread, rub the sliced garlic clove on the bread and then toast it for a couple minutes until it is barely golden.
Serve the bruschetta atop the toasted bread.
*healthy foodie*
Fat Free Bruschetta Recipe (about 4)
3 tomatoes, diced
3 cloves of garlic, minced or through a garlic press
1 clove of garlic, sliced lengthwise
about 1/4 cup basil, chopped
salt and pepper to taste
A loaf of long Italian bread, sliced into rounds (the one that looks like a baguette)
Add all ingredients to a bowl, except for bread and 1 clove of garlic. Chill for at least 1 hour. It tastes better if you allow the flavors to combine together in the fridge for an hour or so. When you are ready to serve, slice the Italian bread, rub the sliced garlic clove on the bread and then toast it for a couple minutes until it is barely golden.
Serve the bruschetta atop the toasted bread.
*healthy foodie*
Friday, August 17, 2007
jersey fresh
As I am sure you have figured out by now, I just love this time of year. Everything is so fresh and to me, there's almost nothing better than just picked fruits and vegetables (except maybe just-baked oatmeal cookies).Someone at work gave me these tomatoes and they really aren't from New Jersey, they are from an upstate New York backyard tomato garden. The fresh basil is from my garden. The two combine into one delicious snack!
Vine Fresh Tomatoes and Basil Recipe (I'm not sure I can even qualify this as a recipe, but try and humor me)
1 just-picked vine ripened tomato (preferably from your own or your friend's backyard. A farmer's market would work too).
6 just-picked basil leaves
salt and pepper to taste
1. Slice the tomato into 1/4" thick slices
2. Lightly salt and pepper each slice
3. Place one basil leave on each slice
Eat immediately and enjoy
*k*
Saturday, July 21, 2007
summer treats
what's better than a beer and a BBQ after a day full of yard work. Well if you have a sweet tooth, then how about a somewhat healthy frozen dessert treat?
Banana Popsicles Recipe (4 servings)
2 bananas
4 popsicle sticks
1 dark chocolate candy bar
1/4 cup milk (or soy milk)
1/4 cup chopped almonds
1. Start a double boiler - take a pot and put some water in the bottom, take a metal bowl and put it in the pot but don't let the water touch the bowl. Break up the chocolate and put it in the double boiler with the milk, until all of the chocolate is melted.
2. While the chocolate is melting, peel the bananas and put them on the popsicle sticks.
Banana Popsicles Recipe (4 servings)
2 bananas
4 popsicle sticks
1 dark chocolate candy bar
1/4 cup milk (or soy milk)
1/4 cup chopped almonds
1. Start a double boiler - take a pot and put some water in the bottom, take a metal bowl and put it in the pot but don't let the water touch the bowl. Break up the chocolate and put it in the double boiler with the milk, until all of the chocolate is melted.
2. While the chocolate is melting, peel the bananas and put them on the popsicle sticks.
3. Go stir the chocolate before it burns. Then get back to work crushing the almonds. You can make this really easy by using a heavy jar or even a large knife to crush the nuts. Or, you can make it even easier and just buy chopped nuts. Lay out two plates - one with the bananas on a stick and one with the nuts.
4. Now the chocolate is melted. Pour it over the bananas and roll the bananas in the chocolate so that they are covered all the way around. Then roll them around in the nuts.
5. Put them in the freezer for at least one hour. Voila!
So, did one of the bananas mysteriously disappear? Well, anyone who knows me will know where it went...
Enjoy!
*k*
Sunday, July 1, 2007
bbq dips
no, I'm not talking about that flakey friend that always seems to show up at every bbq, babbling away about her psychic. When you want something to munch on before the veggies (or for you carnivores, the burgers) are done grilling, try these little goodies that I whipped up this morning:
Chipotle Corn Salsa Recipe
1/4 cup frozen corn
1 15 oz. can of diced tomatoes
2 plum tomatoes, diced
1/4 medium vidalia onion, diced
3 cloves of garlic, diced
3 chipotle chilis in adobo sauce, diced
juice from one fresh lime
2 tbsp fresh chopped cilantro + some cilantro leaves for garnish
salt and pepper to taste
put all this in a bowl, and chill for at least an hour to let the flavors marry. This has essentially no fat and is all veggies - if you pair it with some healthy alternatives you can have you dip and eat it too. This can be made up to one day in advance. You can serve this with tortilla chips, or you can use it as a relish for the burgers, or you can brown some french bread on the grill and use this as a bruschetta. The opportunities are endless. :)
Now, if you have some folks who aren't into spicy food, here's a nice one that tastes so rich and yet it is so healthy and again, nearly fat free:
White Bean Dip Recipe
1 15 oz can of cannellini beans (white kidney beans)
4 oz plain fat free yogurt
1/4 tsp white truffle oil
1/2 vidalia onion
2 tsp herbs de provence
4 to 5 mint leaves
Put the beans, truffle oil and yogurt in a food processor and blend until smooth. Add in roughly cut onion, herbs and mint and pulse until onions are finely diced. Chill for at least 1 hour. Serve with veggies.
Enjoy your bbq!
*k*
Chipotle Corn Salsa Recipe
1/4 cup frozen corn
1 15 oz. can of diced tomatoes
2 plum tomatoes, diced
1/4 medium vidalia onion, diced
3 cloves of garlic, diced
3 chipotle chilis in adobo sauce, diced
juice from one fresh lime
2 tbsp fresh chopped cilantro + some cilantro leaves for garnish
salt and pepper to taste
put all this in a bowl, and chill for at least an hour to let the flavors marry. This has essentially no fat and is all veggies - if you pair it with some healthy alternatives you can have you dip and eat it too. This can be made up to one day in advance. You can serve this with tortilla chips, or you can use it as a relish for the burgers, or you can brown some french bread on the grill and use this as a bruschetta. The opportunities are endless. :)
Now, if you have some folks who aren't into spicy food, here's a nice one that tastes so rich and yet it is so healthy and again, nearly fat free:
White Bean Dip Recipe
1 15 oz can of cannellini beans (white kidney beans)
4 oz plain fat free yogurt
1/4 tsp white truffle oil
1/2 vidalia onion
2 tsp herbs de provence
4 to 5 mint leaves
Put the beans, truffle oil and yogurt in a food processor and blend until smooth. Add in roughly cut onion, herbs and mint and pulse until onions are finely diced. Chill for at least 1 hour. Serve with veggies.
Enjoy your bbq!
*k*
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