16 years ago
Tuesday, September 30, 2008
5-minute Chocolate Cake
Wow, great idea! For that can't-deny-chocolate-craving! Check out Chocolate Cake in 5 minutes.
Saturday, September 27, 2008
Salsa it up, Local style
I got another 5 lbs of tomatoes at the farmstand down the road for a homemade salsa. But what recipe do I want to use? I found this recipe for "Authentic Mexican Tomato Salsa."
I used three banana hot peppers and four cherry hot peppers which I got at the same farm stand down the road; 5 cloves of garlic I got a few weeks ago at the Lull Farm in Hollis, NH. These cloves are HUGE, so I didn't use 7, like I was planning. I also used a lime I'd picked up at Lull Farm, and olive oil. That's the only ingredient not local, but I'm okay with that.
And that was it for my salsa. I used my immersion blender to mix it up and I think I blended a little too long. Now it's a bit soup-y, but this is why I think that's okay:
It's WICKED hot. I think I'm going to have to use it as a "starter" so-to-speak, and simply add fresh tomatoes (or whatever) to it when I'm ready to use it. I'm excited about this for a number of reasons. It'll still be a "fresh" salsa, but less expensive and time consuming than making it in the middle of the winter with jacked-up prices. It will also allow me to get creative with my ingredients like adding black beans, corn, and (don't tell my hubby) peaches!
From 5 1/2 lbs of tomatoes, I froze 8 cups of the salsa blend.
I used three banana hot peppers and four cherry hot peppers which I got at the same farm stand down the road; 5 cloves of garlic I got a few weeks ago at the Lull Farm in Hollis, NH. These cloves are HUGE, so I didn't use 7, like I was planning. I also used a lime I'd picked up at Lull Farm, and olive oil. That's the only ingredient not local, but I'm okay with that.
And that was it for my salsa. I used my immersion blender to mix it up and I think I blended a little too long. Now it's a bit soup-y, but this is why I think that's okay:
It's WICKED hot. I think I'm going to have to use it as a "starter" so-to-speak, and simply add fresh tomatoes (or whatever) to it when I'm ready to use it. I'm excited about this for a number of reasons. It'll still be a "fresh" salsa, but less expensive and time consuming than making it in the middle of the winter with jacked-up prices. It will also allow me to get creative with my ingredients like adding black beans, corn, and (don't tell my hubby) peaches!
From 5 1/2 lbs of tomatoes, I froze 8 cups of the salsa blend.
Friday, September 26, 2008
Thai Coconut Soup
I HAVE to try Stephanie's Thai Coconut Soup Crockpot recipe this weekend! Maybe my little sister will come and try it out. I know she's not thai, but she's korean and that, at least, is asian.
Is that bad of me?
Like saying I'm of european heritage so I should like french, italian, mexican, british and german food.
Which I do.
So there.
10/7/08:
I finally tried this soup! My variations are in bold:
--4 cups broth (vegetable or chicken)
--1 can coconut milk (if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor) I thought I had coconut milk, but it was cream of coconut (not a soup). I separated out the coconut oil (a solid) and mixed the goopier bit with the purely liquid part and added that to the soup instead of running out for coconut milk. This also contained sugar so I didn't add sugar later, as listed.
--4 limes (3 juiced, 1 for garnish)
--1/2 tsp lime zest I was using frozen limes, slightly thawed, and zesting didn't work out so well, so I left this out.
--1 red bell pepper, sliced in strips I left this out.
--4 oz sliced shitake mushrooms, cut in quarters
--1 large vine-ripened tomato, or 4 small-med, coarsely chopped No tomatoes on hand, so I used my salsa base. This also is taking place of the chili paste as it is very hot.
--1/2 pound extra firm tofu, cubed I've tried tofu many times and it never agrees with me, so I substituted mahi mahi. It was frozen when I put it in and it cooked up nicely.
--2 garlic cloves, minced
--3 T fish sauce I found this in the international section of the grocery store.
--1/2 tsp to 2 tsp red chili paste, to taste (you can use red chili flakes, too)
--1 tsp sugar (not pictured, I used a sugar packet)
--1 inch fresh ginger, peeled and grated
The Directions.
I used a 5 quart crockpot. Add all of the ingredients, cover and cook on low for 4-5 hours, or on high for 2-4. This soup is finished when it is fully hot, and the flavors have combined nicely.
This smelled a little funny to me but tastes fantastic! It's sweet and spicy, but not too much of either. Definitely a hit!
Is that bad of me?
Like saying I'm of european heritage so I should like french, italian, mexican, british and german food.
Which I do.
So there.
10/7/08:
I finally tried this soup! My variations are in bold:
--4 cups broth (vegetable or chicken)
--1 can coconut milk (if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor) I thought I had coconut milk, but it was cream of coconut (not a soup). I separated out the coconut oil (a solid) and mixed the goopier bit with the purely liquid part and added that to the soup instead of running out for coconut milk. This also contained sugar so I didn't add sugar later, as listed.
--4 limes (3 juiced, 1 for garnish)
--1/2 tsp lime zest I was using frozen limes, slightly thawed, and zesting didn't work out so well, so I left this out.
--1 red bell pepper, sliced in strips I left this out.
--4 oz sliced shitake mushrooms, cut in quarters
--1 large vine-ripened tomato, or 4 small-med, coarsely chopped No tomatoes on hand, so I used my salsa base. This also is taking place of the chili paste as it is very hot.
--1/2 pound extra firm tofu, cubed I've tried tofu many times and it never agrees with me, so I substituted mahi mahi. It was frozen when I put it in and it cooked up nicely.
--2 garlic cloves, minced
--3 T fish sauce I found this in the international section of the grocery store.
--1/2 tsp to 2 tsp red chili paste, to taste (you can use red chili flakes, too)
--1 tsp sugar (not pictured, I used a sugar packet)
--1 inch fresh ginger, peeled and grated
The Directions.
I used a 5 quart crockpot. Add all of the ingredients, cover and cook on low for 4-5 hours, or on high for 2-4. This soup is finished when it is fully hot, and the flavors have combined nicely.
This smelled a little funny to me but tastes fantastic! It's sweet and spicy, but not too much of either. Definitely a hit!
Plum Syrup
I picked up a bag of fresh plums at my neighborhood farm stand. I don't know what I was thinking, except that I wanted some fresh, local fruit. I'm just not a plum girl.
Now what to do with them...since I don't really love the taste of fresh plums, and I don't want to throw them out!
I could add them to a fresh salsa, crush them up and put into tomato sauce...or make plum syrup! I'm a syrup-y kinda gal and I'm pretty sure my manly-man of a hubby won't appreciate plums in his salsa since he doesn't like peaches in it. And as a purist-style spaghetti guy, he just won't get the nuances of plums in his tomato sauce. So syrup it is!
I found this great pictoral instruction guide for making plum syrup...
Now what to do with them...since I don't really love the taste of fresh plums, and I don't want to throw them out!
I could add them to a fresh salsa, crush them up and put into tomato sauce...or make plum syrup! I'm a syrup-y kinda gal and I'm pretty sure my manly-man of a hubby won't appreciate plums in his salsa since he doesn't like peaches in it. And as a purist-style spaghetti guy, he just won't get the nuances of plums in his tomato sauce. So syrup it is!
I found this great pictoral instruction guide for making plum syrup...
Wednesday, September 24, 2008
Freezing
Found a new blogger! Coffee with Mrs. Dani posts a comprehensive list of what can be frozen and how to do so.
Alternatively, PickYourOwn.org has a wealth of information on how to freeze, can, generally preserve anything you can get on the farm!
Alternatively, PickYourOwn.org has a wealth of information on how to freeze, can, generally preserve anything you can get on the farm!
Black Bean and Salsa Soup
New soup recipe from recipezar by way of Thimbly Things. I can't wait to try this! I think I'll make it tonight...
Ingredients (My Variations in Bold)
3 (15 ounce) cans black beans, drained
2 1/4 cups beef boulion or vegetable stock, which of course I have on hand...
1 1/2 cups thick or chunky salsa
1 1/2 teaspoons cumin
6 tablespoons sour cream
3 tablespoons sliced scallions I tend to leave out onions/scallions for my hubby's reflux
6 teaspoons chopped green chili peppers (optional)
I added a bit of Shredded Cheese on top.
Directions
1-Combine beans, boulion, salsa and cumin in a blender or food processor fitted with metal blade.
2-Process until smooth (about 1 minute). (I processed so it was in-between smooth and chunky.)
3-Heat in a medium saucepan over medium heat until heated through.
4-Ladle into soup bowls.
5-Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
6-Sprinkle with sliced scallions.
Ingredients (My Variations in Bold)
3 (15 ounce) cans black beans, drained
2 1/4 cups beef boulion or vegetable stock, which of course I have on hand...
1 1/2 cups thick or chunky salsa
1 1/2 teaspoons cumin
6 tablespoons sour cream
3 tablespoons sliced scallions I tend to leave out onions/scallions for my hubby's reflux
6 teaspoons chopped green chili peppers (optional)
I added a bit of Shredded Cheese on top.
Directions
1-Combine beans, boulion, salsa and cumin in a blender or food processor fitted with metal blade.
2-Process until smooth (about 1 minute). (I processed so it was in-between smooth and chunky.)
3-Heat in a medium saucepan over medium heat until heated through.
4-Ladle into soup bowls.
5-Spoon a 1 Tbs dollop of sour cream on top of each and swirl gently.
6-Sprinkle with sliced scallions.
Tuesday, September 23, 2008
Tag, I'm it...
I've been tagged by Virginia at Living the local life! She lives in New Hampshire, like myself, and blogs about the challenges and excitement of eating locally. This is a goal I've set for myself for the month of October and am excited to check out some of the same resources she's blogged about!
So here are my 7 random/weird facts about myself:
1. I don't think of myself as picky. But I do like my food a certain way. Turns out, I am indeed picky!
2.In fifth grade, I read at a seventh grade reading level. In sixth grade, we got a TV. In seventh grade, I read at a seventh grade reading level.
3. I rarely keep to a recipe.
4. I used to pretend I was a food network star and make commentary to my imaginary audience as I cooked or baked.
5. I'm not allergic to poison ivy. But I am sensitive to just about everything else under the sun!
6. I like to rearrange our furniture every few months.
7. 8 is my favorite/lucky number.
And here are my 7 random tags:
$5 Dinners (seriously), Jana's Journeys (Jana also contributes to the friendship of the fabulous foodies blog), Busy Bee (gardening, homeschooling, great pics, wow), The Happy Hut (refashion, container gardening, crafts, etc...), Bragger (funny funny funny!), Thimbly Things (crafts, raising kids, cooking, what doesn't she do?!).
Okay that was only six, but I tried!
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