Garden Fresh: Jalapeno Relish and Easy Salsa

My garden was hit with both hail and an infestation of earwigs. I managed to get a small crop of tomatoes, jalapenos and potatoes despite the destruction. The ducks have been great at keeping the rest of the pests at bay, but earwigs are nocturnal, so they managed to escape the duck patrol.

My dad and youngest brother sent home cucumbers and jalapenos on my last trip, so I decided it was time to put everything to good use before they went bad on my counter.

First up, Easy Salsa, recipe here.

I love pickled jalapenos, so I wanted to pickle some this summer. I have had plenty, but I thought if I was going to do that, it wouldn’t hurt to have extra from my brother. Add my dad’s huge English cucumbers and I got a fresh, spicy combo that is terrific on everything, especially grilled hot dogs. Yum.

Pickled Jalapeno-Cucumber Relish

  • 10 large jalapenos
  • 1 large cucumber (or two medium)
  • 2 tsp fresh dill (opt)
  • 1/2 tsp dried oregano
  • 2 garlic cloves, peeled, quartered
  • 1 cup water
  • 3/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1 tbsp kosher salt
  • 3 tbsp sugar

jars, blender, saucepan

You can rough chop all the vegetables, since this will be run through either a food processor or blender. If you want to tone down the spice – remove the seeds and ribs from the jalapenos. I did not peel the cucumber because it was garden fresh.

I added just a touch of dill – because I thought the cucumbers would need it. It’s not overwhelming and it could easily be omitted.

In the saucepan combine water, vinegars, sugar and salt. Bring to a low boil

In the blender or food processor, add jalapenos, cucumbers, herbs and garlic and just enough water to cover. Pulse until all the ingredients are finely chopped. Add to boiling mixture, bring back to a boil, reduced heat and cook for 5 minutes. Remove from heat and allow to cool before adding to sterilized glass jars.

I did not can this recipe – jars will last about two weeks in the refrigerator. I froze several of the jars and they should last a good six months.

As a side note – those are grapes from my vines. I have one red vine and one concord vine. Last year they were barren, the year before they tasted like concord grapes, this year the vines are overflowing and taste sweet and are almost seedless. This fall I’m going to espalier them to create a screen and hopefully keep the dogs out of them. It’s been a challenge this year. Bixby loves to pick them off the vines and grapes are not good for dogs.



 

Dinner Menu: Chicken Satay

Chicken Satay Snapseed2

Fun with chicken and pineapples. This is also a good recipe to experiment with rice varieties.

On the board tonight:

  1. Thai Chicken Satay
  2. Rice
  3. Thai Spring Rolls
  4. Pineapple rings w/vanilla yogurt

Thai Chicken Satay

I usually make my own simple peanut sauce – peanut butter, soy sauce, lime juice and a touch of hot sauce.

  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1/4 cup soy sauce
  • 2 tbsp. lemon juice
  • 2 tbsp peanut sauce
  • 1 tsp garlic
  • 1/2 tsp. ground ginger
  • 1/4 tsp salt
  • peanut sauce for dipping

bamboo skewers (soaked in water for at least 10 minutes), broiler

Pound chicken flat and combine with remaining ingredients, except dipping sauce, and mix well. Marinate for 30 minutes or overnight.  Remove chicken from marinade and cut into 1-inch strips. Thread onto skewers, one piece per skewers and broil or grill, about 5 minutes, until cooked through, the thinner they’re pounded, the quicker they will cook. Turn once to ensure they are evenly cooked. Serve with extra peanut sauce and rice.

Thai Spring Rolls

Recipe and photo directions are here.

Shopping List:

  • bamboo skewers
  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  •  toasted sesame oil
  •  peanut sauce
  • 8 spring roll wrappers
  • 1 head leaf lettuce
  • 1 bunch cilantro
  • 1 cucumber
  • 1 medium carrot

Also: soy sauce, white wine vinegar, sugar, ground ginger, fish sauce, garlic, olive oil, lemon juice

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Monday Thoughts: House Hunting and Recipes

Jicama Slaw FinalI just put jicama on the grocery list and I plan on making Jicama Slaw (recipe here), perfect for late summer heat. And it makes 6 to 10 servings, so I’ll have it on hand for the week. I can’t complain too much about the heat, because as far as Colorado summers go, this one has been pleasantly mild. Late afternoon showers keep things from heating up too much.

Rainy Weekend

I wanted to talk a bit about house hunting. I know it must seem like I’ve been shopping forever (trust me, it feels that way to me, too). Timing is everything. I started my own business four years ago and two years ago it became my full-time gig. Once that happened, I clearly needed more room as I worked at my home “office” 3 to 4 days a week. I ventured out into the market right at the time things heated up to bubble status. Houses are selling at a ridiculous amount over list.

Luckily, I have great clients, two who are actually custom home builders and one who is a financial whiz. They’ve been very helpful and confirmed my own intuition. I’m taking their advice, waiting out the bubble and trying to find my patience, both for myself and the critters. We all need more room to stretch out and we will find it.

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NOT my actual kitchen LOL

But in the meantime…ugh my kitchen. It’s just unworkable, especially for blogging and photos. No light, cramped space, crappy stove. I’ve been living on salads and diet Coke all summer. I do have a backlog of recipes that I will just have to start posting, sans photos.

And when we do move, then not only can we celebrate, but there should be some fun as I document the inevitable upgrades.

Until then….TaMara

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Mmm… homemade pita for gyros

DSC_0228 (1600x1060)We had gyros yesterday using store bought pita loaves and they just weren’t that good.  I’m guessing the turnover on flat breads isn’t very high and they were a tad stale.  I’ve made pitas before but it’s been a while so I looked up a recipe.  The NY Times recipe came up first and it looked to be easy.  We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour.  The only thing you need to watch for is getting them too brown.  The recipe warns:  “The pita should be pale, with only a few brown speckles.”  The brown parts are very dry and fragile and crack apart rather than fold.  I have a pizza stone in my oven, big enough to do two of these at a time without crowding.  A couple of them puffed up like little pillows but most of them just blistered here and there.DSC_0230 (1600x1060)The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce.  I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.

Thursday Night Menu: Tropical Nights Edition

Had a little trouble deciding what to post tonight. We’ve been pretty busy at work and we are all a bit tired, when I asked the guys what I should post, ordering pizza instead of cooking won out.

I pulled three different menus before I decided on a little taste of Sanibel Island. I like the fresh flavors in this menu and I really enjoy tuna and swordfish.

The Butter Pecan Turtle Bars are as decadent as they sound, and a breeze to make.

On the board tonight:

  1. Fish Tacos
  2. Black Bean Tropical Salad
  3. Butter Pecan Turtle Bars

Fish Tacos

  • 1 large mango, peeled & chopped
  • ½ large tomato, chopped
  • 1 small cucumber, chopped
  • ¼ cup chopped fresh cilantro
  • 3 green onions, chopped
  • 1 jalapeño, chopped
  • 2 tbsp limejuice
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • ½ tsp Jamaican jerk seasoning
  • 2 cups shredded lettuce

bowl, foil, platter

Combine mango, tomato, cucumber, cilantro, green onion, jalapeno in bowl. Toss with 1 tbsp limejuice and set aside.  Wrap tortillas in foil and warm in the oven or on the grill (keep away from coals) Drizzle remaining limejuice over fish, sprinkle with jerk and grill or broil for 5 to 9 minutes, until fish flakes easily. Cut fish into chunks, fill each tortilla with 1/8 of the fish, fruit mixture and lettuce. Serves 4

Black Bean Tropical Salad

  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado, cubed*
  • 1 to 2 jalapeños
  • ½ large tomato, chopped
  • ½ head red leaf lettuce, washed
  • 14 oz can black beans, drained

serving bowl

Seed & slice peppers & jalapenos. Add everything to serving bowl and toss with dressing.

*easiest way to slice an avocado is to cut in half, remove pit, cut cubes with a knife, then scoop out.

Dressing:

  • 3 tbsp lemon juice
  • 2 tbsp limejuice
  • ¼ cup light olive oil
  • ¼ tsp crushed garlic

In jar or mixing cup, mix all ingredients together well.

Butter Pecan Turtle Bars

  • 2 cups unbleached flour
  • ¾ cup brown sugar, packed
  • ½ cup butter, softened
  • 1 ½ cups pecan halves

Topping:

  • ½ cup brown sugar, packed
  • 2/3 cup butter
  • 12 oz milk chocolate chips

well oiled 9×13 baking dish, bowl, saucepan

Combine flour, brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of pan. Sprinkle pecan halves over the unbaked crust.

Topping: In small saucepan, combine brown sugar & butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350° for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.

Shopping List:

  • 1 large mango
  • 1 large tomato
  • 1 small cucumber
  • 1 bunch cilantro
  • 3 green onions
  • 3 jalapeños
  • 8 taco size flour tortillas
  • 1 lb halibut, swordfish or tuna, 1” thick
  • 1 head red lettuce
  • 1 red pepper
  • 1 yellow pepper
  • 1 avocado
  • 14 oz can black beans, drained
  • 2 cups unbleached flour
  • 2 cups brown sugar
  • 2 sticks of butter
  • 1 ½ cups pecan halves
  • 12 oz milk chocolate chips

Also: lemon juice, limejuice, Jamaican jerk seasoning, light olive oil, crushed garlic

Copyright 2014 What’s 4 Dinner Solutions Cookbook: Summer Edition

Friday Recipe Exchange: Fresh and Light

Jicama Slaw Final A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not,  I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.

But before we get to that I have an assortment of salads for you to choose from:

Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here

A trip to the international market inspired several Unusual Fruit Salads (recipes here)

And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here)

What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?

Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:

Jicama Slaw

I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.

Dressing:

  • 1 cup plain Greek yogurt
  • 3 tbsp lime juice
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • Jicama

Salad:

  • 3 cups shredded or julienned jicama (peeled before shredding)
  • 1 English cucumber*, washed and julienned
  • 1 sweet bell pepper, thinly sliced (red, orange or yellow)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 tbsp chopped Italian parsley

Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.

Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.

*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded.  Peel and seed waxed cucumbers if substituted.

That’s it for this week. If you missed it, the weekly menu of  Bacon Squash Campanelle and Panna Cotta Parfait is here.  Have a great weekend – TaMara

 

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Dinner Menu: Santa Fe Wraps

I know this late, but I got hit with a nasty bug and about all I could accomplish this week was work. The cold weather has stayed around longer than they predicted, though except for a day, it was nothing like anywhere else was experiencing.

I thought about doing soup for the menu tonight, but I’m tired of cold weather food (sigh, and it’s only January) so I decided to go for something that seemed a little fresher. I was in the store and passed by the flavored tortillas: sun dried tomato basil; jalapeno cheddar; garlic herb; and spinach and knew what I wanted to do. These are extra large and I really like the flavors. I like this recipe for company, you can make it all ahead of time, keep it warm and put it on the table and let everyone assemble their own.

On the board tonight:

  1. Santa Fe Wraps
  2. Salad w/Creamy Cucumber Dressing
  3. Grapes

Santa Fe Wraps

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil, thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and cook 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*There are a lot of peppers at my grocers, so go wild, use a couple of different colors for some added flavor.

Also, please note my friend who lived in Santa Fe says it needs green chilis to be authentic.

Salad w/Creamy Cucumber Dressing

  • 12 oz bag spring greens
  • ½ head green leaf lettuce
  • 6 cherry tomatoes, halved
  • ½ red onion, thinly sliced

serving bowl

Mix all ingredients together in serving bowl.

Dressing:

  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers, peeled & chopped (seeded opt)**
  • ¼ Miracle Whip style salad dressing or mayonnaise
  • 4 green onions, chopped (or use the remaining yellow onion)
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp dried dill
  • 1/8 tsp black pepper

small bowl

Mix ingredients together and toss with salad greens.  **I really like the English cucumbers (those are the long, thin ones, usually wrapped in plastic).

Shopping List:

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil
  • 1 red pepper (don’t stop there, add a yellow and orange, too)
  • 1 yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (be daring, try a flavored one)
  • green chilis, opt.
  • 12 oz bag spring greens
  • 1 head green leaf lettuce
  • 6 cherry tomatoes
  • 1 red onion
  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers (I like English)
  • 4 green onions (or use the remaining yellow onion)

Also: Miracle Whip style salad dressing or mayonnaise, lemon juice, oil, salt, pepper, dill

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Dinner Menu: Coconut Shrimp, Cucumber Sea Salad and Ice Cream

Winding our way to Thanksgiving I thought something as far away from holiday food would be good this week. This light menu, highlighting tropical flavors, should help you forget about holiday prep and cold fall days.

The shrimp is a bit of a different recipe, instead of traditional coconut shrimp which is fried in a coconut batter, this one is simmered in a coconut milk sauce. I like Jasmine rice and if you haven’t tried it, now is your chance, it’s a great side with this shrimp. I actually use a nice brown Jasmine rice that fluffs up almost as well as its white counterpart. And of course, vanilla ice cream is only a suggestion here, it won’t ruin the entire menu if you go all wild and choose something like mango.

On the board tonight:

  1. Shrimp in Coconut Milk
  2. Jasmine Rice
  3. Cucumber Sea Salad
  4. Crushed Pineapple & Coconut over Vanilla Ice Cream

Shrimp in Coconut Milk

  • 2 tbsp peanut oil or vegetable oil
  • 4-6 green onions, chopped
  • 1 red bell pepper, sliced
  • 8 oz sliced frozen carrots
  • ½ tsp crushed garlic
  • 1 tsp ginger powder
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • 1 tbsp limejuice
  • 2 tsp brown sugar
  • 3 tbsp chopped fresh Thai basil leaves
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp shredded coconut

wok or skillet

Heat oil, sauté onions, pepper, carrots, garlic until tender (2-3 minutes). Add remaining ingredients, bring to a boil, immediately reduce heat, simmer 5 minutes. Serve immediately over rice. Garnish with coconut.

Cucumber Sea Salad

  • 1 cucumber, peeled, thinly sliced
  • 4 oz crab meat
  • 2 stalks celery, thinly sliced
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate, thawed

Combine cucumber, crab, & celery into bowl. Mix vinegar and apple juice concentrate, pour over mixture and refrigerate until served.

Shopping list:

  • 8 oz crushed pineapple
  • 1 qt premium vanilla ice cream (or other favorite)
  • 1 cup jasmine rice
  • 4-6 green onions
  • 1 red bell pepper
  • 8 oz sliced frozen carrots
  • 1 lb frozen or fresh shrimp, de-veined
  • 14 oz coconut milk
  • ¼ cup tequila (opt)
  • Fresh Thai basil leaves
  • Cilantro
  • 2 oz shredded coconut
  • 1 cucumber
  • 4 oz crab meat
  • 2 stalks celery
  • 1 cup white wine vinegar
  • 6 oz frozen apple juice concentrate

Also: peanut oil or vegetable oil, crushed garlic, ginger powder, limejuice, brown sugar,

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