Saturday, 24 December 2016 14:32

Salsa with Cilantro and Lime

Tomato Salsa with Cilantro and Lime 
 
My friend Laura and I made this awesome batch of salsa a couple years ago and since then this recipe has become a family favourite.  Salsa takes some time to make, so getting together with a friend and doubling the batch makes the work that much more fun.  You will eat this stuff by the jar!  
 
 
 
 
12 to 14 500ml jars
8 to 12 hours - 2 1/2 to 3 hours working
 
8 quarts plum tomatoes
pickling salt
6 large onions (red are good if you can get them)
2 to 3 heads of garlic
450 grams (1 pound) Jalapeño peppers
6 large yellow peppers
2 1/2 cups minced cilantro
1/4 cup cumin seed, ground
1 156ml (5 1/2 ounce) can tomato paste
PER JAR 3 tablespoons lime juice
 
Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with cold water.
 
Peel the tomatoes, and chop them coarsely. Layer them in a large strainer - such as comes in a set for cooking spaghetti - with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot (but not in the fridge.) Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water.
 
When you are ready to proceed, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes. If your water is very hard, add a shot of vinegar to the water to prevent lime build-up on the jars.
 
Meanwhile, peel and chop the onions, de-stem and deseed the Jalapeños (wear gloves!) and other green peppers, and peel and mince the garlic. Squeeze the juice from the limes and set it aside.
 
Take the strained tomatoes, and chop them to the texture you would like - a food processor is fine for this. Mix them with the chopped onions, garlic, and chiles in a large canning kettle or other large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.
 
Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.
 
Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
 
Add three tablespoons of lime juice to each jar. Fill each jar with salsa, to within 1 cm of the rims. Wipe the sides of the jars.
Published in Dips & Spreads
Wednesday, 03 August 2016 13:47

Greek Salad

Are you sick of boring old salads? Try this quick and light, Greek Salad. It would be great to take to a barbeque.

I was at the  Farmer's Market yesterday and picked up some fresh vegetables then grabbed some Goat's Milk Feta to put with it.  I have loads of fresh basil in the garden so that was picked and washed then added at the end.  

1 cup red peppers, chopped
1 purple onion, chopped
1 cup grape tomatoes, cut in halves
1 small container of Crumbled Feta Cheese (plain or herbed)
1-2 cucumbers, chopped
1/2 cup Sliced kalamata olives

Fresh basil and chives if you've got it

A drizzle of balsamic vinegar and grape seed oil
1-2 tsp of Greek seasoning, I used Epicure's Greek Salad Dressing herbs.

 

 

Published in Salads
Sunday, 13 March 2016 14:57

Stir-Fry with Vegetables and Chicken

A stir fry is a quick and healthy dinner you can make any night of the week with any combination of vegetables and/or meat you prefer.  My daughter has braces, so eating veggies that have been cooked are easier for her to chew.  A stir fry will leave a little crunch left in your veggies so the nutritional content is higher.  Be sure to fully cook your meat first however.
 
Cauliflower pieces
Broccoli pieces including the stem
Celery, sliced
Carrots, sliced
Zucchini, sliced
Mushrooms, sliced
Tomatoes, quartered
Peppers, sliced in strips
Onions, sliced
Edible-podded peas (optional)
Chicken breasts, steamed
 
The quantity of each ingredient depends on the number of people to be served.  A heavy cast iron frying pan or a wok should be used.  Sautè in butter or coconut oil. using medium heat, any combination or all of the listed vegetables.  Begin by cooking the vegetables that take longer to tenderize (carrots, cauliflower, broccoli).  After a few minutes, add the rest of vegetables, except the tomatoes.  Turn heat to simmer, cover pan or wok, and cook until all vegetables are barely tender.  Add tomatoes and cook about 1 minute longer.  Season with salt and pepper.  Add prepared chicken and serve piping hot.
 
Preparation of meat:  Stem chicken until tender.  Remove skin and bones.  Cut in large chunks.  Brown in a separate pan in butter.  Set aside until you are ready to combine with vegetables.
 
Published in Dinner
Friday, 22 May 2015 12:05

Guacamole Recipe

No need to have a special seasoning package on hand, this is the real thing.
 
3 large ripe avocados, peeled, pitted, chopped
3 ripe tomatoes, finely chopped
½ cup chopped fresh cilantro
¼ cup finely minced red onion
 2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
3 to 5 tablespoons fresh lime juice, to taste
 
 Combine all ingredients, except lime juice, in a medium bowl. Mash to desired consistency. Add lime juice to taste; mix well and serve.
 
Published in Dips & Spreads