My favorite Salsa

Its tomato time, the best time of year for them homegrown tomators. You might be staring at the abundance and wondering what to do with them. Last year I decided to make a few giant pots of marinara sauce to freeze for later. I especially love the cherry tomatoes, you can pop them like candy and they are sweeter than they big ones. They also are a lot funner to cut for salsa, because you can just halve or quarter them and not have all the juice to clean up. My most favorite salsa was taught to me by one of my most favorite former roommates, Kim. Thank you Kim, thank you.

Its so simple it's ridiculous. It is so yummy it is ridiculous.

Every time I make it, it is gone in less than 12 hours, and there is no one else in the house eating it but me. Make some and you'll understand.
Mango Avocado Salsa

1 Mango, diced (ok fresh is best, but sometimes you have a baby and can't cut up the fresh one, so frozen I think is completely permissable)
1 Avocado, diced
1-2 cups of cherry tomatoes, halved or quartered
Lime, to taste
Salt, to taste
Green Onions & Cilantro, optional

That is really it! The three essentials to me are the mango, avocado, and tomato, the rest extras to enhance flavor, but the natural juices do the work, really!

Ginger Kissed PB Choc Chip Cookies

In a word....
Different

No, No
Unique

Wait, no, I got it this time!
AMAZING!!!

I typically believe that if you mix too many flavors they start to compete against one another and you lose overall value. Especially with sacred ingredients like Peanut Butter AND Chocolate. I mean come on if you are going to make a Peanut Butter cookie, make a PEANUT BUTTER cookie! Now we all know these players, Peanut Butter and Chocolate, the Romeo & Juliet of a forbidden dessert. They were made to be joined in a never ending forbidden love affair. However oats and ginger, really? That seems too risky, that seems like we are going too far. Slow down turbo.

So I had my doubts.

But I had to know.

What did I have to lose, a few ingredients that I always have on hand because I am obsessed with making cookies. Could I risk it and take a step away from the tried and true classics?

Yes, and now I have gone down a path with which I will never come back.

Peanut butter? Yes

Chocolate? Of course

Oats? Sure

Ginger? Wow, slow down. Who knew? Yes, yes, and more yes

And each one of these ingredients parts add something invaluable to the main production. PB and Chocolate, the stars, we all love them and resonate with familiarity, comfort, and indulgence. Oats, like the beautiful back drop add texture, interest and depth. Ginger, wow, just a small part, but you prove crucial in this production adding excitement and newness.

So without further ado, I am pleased to introduce my new favorite cookie: the amazingly textured, intriguing, dynamic, chewy, charismatic, saucy Peanut Butter Oatmeal Chocolate Chip Ginger cookie:

While I can't capture the magic of my first bite of warm deliciousness fresh from the oven, I can capture the recipe, and only hope that by so doing the re-creation can happen again, and again, and then again, and then how about again, and......ok you get the point here.

Trust me, it's the stuff that dreams are made of.
Ginger Kissed PB Choc Chip Cookies
(and if saying it isn't a mouthful, eating it is even more so)

1 cup plus 1 tbsp flour
1 tbsp corn starch
3/4 cups oats (I like the texture but 1/2 cup is the original recipe)
1/2-3/4 cup chocolate chips
1 tsp baking soda
1/2-1 tsp ginger
1/2 tsp salt

1/2 cup butter
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla extract
1 egg

Mix dry ingredients until blended in a bowl and set aside. In a mixer beat butter until smooth, add PB and mix on high until smooth, no lumps. Add sugars and mix on high until light and fluffy. Add vanilla and egg and mix on medium until just smooth, do not overmix.

Add dry ingredients and blend until just combined. If you are at a high altitude (like myself) the flour should be just about right, otherwise start with 1 cup and add the extra tbsp only if you feel the dough is a bit too wet. The cornstarch is optional and can be replaced with flour but adds a soft texture to the cookie. The vanilla, salt, and ginger can be adjusted to your personal taste. I used a full tsp of ginger, because it was just so rocking, and I really wanted to make sure you could pick up on it load and clear.

In a preheated 350 degree oven, bake until the tops are slightly brown on the ridges and a firmness to touch. This will take anywhere from 8-14 minutes depending on size of cookies, baking sheet, and placement in the oven. These are some you do not want to over bake.

Ok, have fun with these. I did, so will you. And let the risk takers align our course.

Yummy, healthy fruit tart

I searched the internet, high and low for a crust to a fruit tart that would offer a crust unlike a traditional pie, nor a sugar cookie laden with fat and sugar. I simply wanted something that wouldn't negate from the wonderful flavor of all that fresh fruit on top. After much searching, I didn't come up with much of anything so I took the powers of creation into my own hands. It's basically a half whole wheat crust with less butter, no nasty shortening, and a touch of sweetness and lemon. I'm not going to lie, it was just ok, but usually things are never perfect the first time. And since I'm a perfectionist when I do it again, I will tweak it as follows:

Crust:
3/4 cup all purpose flour
2/3 cup whole wheat flour
3 tbsp powdered sugar
5-6 tbps cold butter
2-3 tbsp ice water
1/4-1/2 tsp salt
touch of vanilla and cinnamon

Mix all the dry ingredients, cut in cold butter until mixture resembles course crumbs. Slowly add just enough ice water until dough holds together. Refrigerate 15-30 minutes before rolling out. Roll out in a pie or tart pan, bake at 375 degrees for 15-20 minutes, until light golden brown.

Filling, there are a few options based on preference and healthy factors:
Healthiest, yogurt (6 oz cup should do)
Richer, 4-6 oz light whipped cream cheese with a few tbsp powdered sugar and touch lemon juice
Lighter and sweeter, any type of custard or pudding

Topping:
Fruit, fruit, and more fruit.

And if you don't own a tart pan don't despair. I only had a pie dish but this just gave me more room for the best part, the fruit.

Thai Broccoli Slaw

I am slightly obsessed with slaws lately, it must be summertime. This one I will make again, and again, and again. It was simple, delicious and utilized mostly on hand ingredients. I think I can mix it up based on what is in the fridge and pantry to suit my taste anytime. This rendition has quinoa, because I am obsessed with using quinoa ever since I bought a 4lb bag at Costco, and learned that it is a complete protein, is gluten free and fabulous.

The thai shines through in the Thai Dressing. You control the heat in amount of chili's you add.

Thai Broccoli Slaw:
1 cup quinoa
2 cups lime/lemon water

Rinse 1 cup quinoa and add to a rice cooker (I add some oil to bottom to prevent sticking) with 2 cups of water with 1-2 tbsps of it fresh lime or lemon juice. Quinoa is quite bland on it's own so this adds some zing in the cooking process.

Mix with Quinoa (adapt to your preference and on hand ingredients)
1/2 cup soaked raisins (I soak mine in boiled water for plumped texture)
1/2 crushed peanuts
1 chopped apple
1 bag of broccoli slaw (or about 3 cups)
2-3 medium shredded carrots (I used a peeler for a nice look)

Thai Dressing:
6 tbsp rice or cider vinegar (rice is best but I didn't have any and it tasted great to me, do not use a dark vinegar like balsalmic or red wine)
2 tbsp olive oil (canola or vegetable could be substituted)
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp brown sugar
2 tsp ground ginger or 2 tbsp fresh ginger
1-2 tsp minced garlic
3-4 tbsps peanut butter
a pinch of chili powder

In a blender mix Dressing ingredients and combine with slaw ingredients.
Garnish with fresh cilantro and/or parsley.

Eat!

Moroccan Quinoa Coleslaw

Yep, that's right, Moroccan Quinoa Coleslaw. Lets get really wordy and descriptive and call it 'Moroccan Chai Spiced Lemon Quinoa Heaven in my mouth Slaw'. Even with that title it still does not do it justice.


But lets keep things simple.

Seriously, this little salad happens to have every spice, herb, and flavor that has been created melding in my mouth for a perfect combination. I feared that one flavor would overpower another, but no so, the meld is perfection, and without even trying to be Moroccan right along the lines of the Moroccan spice line up.

It is a coleslaw, like no other coleslaw you have experienced before. Put away that nasty mayo, and open your eyes to something greater, not just healthy, but so flavorful, oh so so so flavorful you won't know what to do but eat it, just eat it.

Sidenote: Do not be turned off by the amount of ingredients, this recipe is so forgiving and open to the spices you have on hand, so don't get crazy that you don't have them all, just experiment and have fun!

Moroccan Quinoa Coleslaw

1 cup quinoa
2 cups Chai Tea Water (you can use one or two chai tea bags, steeped for a few hours)

Spray or oil the bottom of the rice cooker, place rinsed quinoa and chai water and turn on. Will be ready in 15-20 minutes! The chai flavor is amazing for boring quinoa and enhances overall flavor of the dish. However if you don't have chai tea bags or don't want to buy I am sure the dish will still be amazing!

1 medium onion, sliced
1/2 cup raisins
1 tbsp butter
1 tbsp honey or agave nectar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
a pinch of anise (optional)
1/4 tsp garam masala (optional)
1/2 cup water

Over medium heat add to a skillet butter, honey onions, raisins, and spices above. Once onions and raisins sizzle add water and wait for water to simmer, then turn heat down to low/simmer, cover for 20-30 minutes. Every 5-10 minutes give it a good stir.

Meanwhile you can prepare the rest of the salad and additional dressing.

1 large lemon, zest and juice
2 tbsp plain yogurt or sour cream
1 tbsp honey or agave nectar
1 tbsp olive oil
1 granny smith apple, cut up into small chunks
1/3 cups sliced almonds
3-4 cups shredded cabbage
2 tsp dried parsley (or 1-2 tbsp fresh if you have it)
salt and pepper to taste

Mix quinoa with all the above ingredients, adding any additional fruits or veggies that you would like. Once the onion/raisin mix has simmered and cooled a few minutes add in and mix well. If any of the spices you used for the onion/raisin mix really spoke to you, now is your chance to add some more in! Add salt and pepper last to taste (if you really think you need any).

This recipe is certainly not an exact science like baking, so feel free to add more or less of the spices, fruit, veggies, etc you like best! I loved the combo of the sweet moroccan spice, with tartness of the lemon, and creaminess of the yogurt. Get your spicey adventure on and have some fun!

Oh and my husband took the camera on his 2 day hike through Buckskin Gulch, so I'm sorry but no picture yet. I will try and wait to take one when he gets home, but I highly doubt any of this mouthly joy will be left. I guess that just means I will have to make some more!

Key Lime Pie

I have never been a pie person.

Until now.

Key Lime Pie, you stole my heart the first time I made you.

For one of the first times in my baking existence, the first recipe I tried is dead on. No need to look any further. It is like when I first met my husband, I just knew. Well almost.

My main disdain with pies in general is their crust, I simply do not care for the globby, soggy crust of pasty flour and butter. It takes away from the beauty of what it is encasing. If it is fruit I'd rather have a cobbler, and go straight for the good stuff. Of course their is one exception: graham cracker crusts, IF the pie fits.

Key lime pie filling is so amazingly tart and refreshing, you almost need a little crust to mellow the flavor. So thanks to some Allrecipes research, I found this recipe fast and it's perfect, just perfect.

Key Lime Pie

1 9 inch Graham Cracker Crust, or GF crust if that's how you roll!
3 eggs
1/2 cup key lime juice
1 (14 oz) can sweetened condensed milk
pinch of salt
pinch of cream of tarter

Whipping Cream and lime for Garnish (optional)

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth.

With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake in preheated 325 degrees for 20 minutes or until set (not jiggly). Let cool at room temperature, then refrigerate (optional place in freezer for an hour before serving for easier slicing). Serve decorated with whipped cream and lime slices.

Root Beer Float Cupcakes

Lately, I have felt inclined to take my baking off the 'cookie only' path. Cookies are a safe bet for me, an art I feel comfortable in knowing the outcome.

But every once in awhile, you just want to let your hair down, and get crazy. Shake it up. I had a cupcake the other day from Harmon's bakery that had a unique root beer flavor. Whenever I experience something new I like, I instantly ask myself the question, "how can I recreate this, or perhaps make even better?"

I'm a perfectionist, its true. These aren't yet perfect, but it's worth working towards.Root Beer Float Cupcakes

1 ½ cups cake flour (if you don't have any use AP and replace 2-3 tbsp with cornstarch)
1 ¼ teaspoons baking powder
½ teaspoon salt (I always use a touch more)

Mix above dry ingredients in a bowl:

½ cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites½ teaspoon vanilla extract 3/4 cup buttermilk

1 teaspoon root beer concentrate (got it at Walmart, not that hard to find)
1/2 teaspoon vanilla extract

Cream the butter and sugar together until soft and creamy.

Add in egg and egg whites, one at a time, beating thoroughly after each addition to combine before adding the next.

Add in the flour mixture and milk mixture in three alternating additions, starting and ending with the flour mixture. Beat just to combine each addition before adding the next.

Using an ice cream scoop or a spoon, fill each cupcake liner about ¾ full with batter. Bake in oven for 15 to 18 minutes, rotating the pan halfway through, until a toothpick inserted in the cupcakes comes out clean.

Let cupcakes cool completely before decorating. And then of course, the best part....

Buttercream Frosting

1/2 cup unsalted butter (1 stick)

3 cups powdered sugar

1 teaspoon root beer concentrate

1/2 teaspoon vanilla

2-3 tablespoons milk, until desired consistency is acheived

Cream butter and add sugar until combined, then add root beer and vanilla, mix then add milk until desired consistency is achieved.

Lastly, enjoy.....

Homemade Chewy Granola Bars

In a word: control. It's sick to admit, but I love to have control, it's like being in the driver seat of a fast convertible and going wherever, and I mean WHEREVER you want to go. Most especially I love to control what goes into my edible creations, which is perhaps why I like baking so much. While there is a certain framework that must be established to achieve the correct results and texture, you can add your own flair through flavor, creativity, and playful experimentation. Thus no two cookies, no two brownies, no two cakes, no two muffins, no two breads, no two anythings needs ever be exactly alike. As vast as the stars in the sky, as vast the variety of baked goods. Granola bars, a great way to show such personal flair.

When I saw a recipe for Homemade Granola Bars, and realized I could balance the ingredients to suit my specific preferences, and not rely on Quaker's mass produced items, I was delighted, I was awed, a whole new world opened before my eyes.

There are lots of different ways to go about a granola bar, even the base can be altered and comprised in many varieties. I went with this one for simplicity, ease and egg free. The ingredients I chose worked for me that day, I kept things pretty classical since this was my first granola bar experimentation. But next time I plan to get crazy, I mean seriously crazy, start a rockin' granola party in my kitchen, and you are invited! Sky is the limit for ingredients just as long as it's edible and not say, I don't know: meat. Possible variations I'm considering:
dried cranberries with white chocolate chips and salted macadamia nuts,
whole almonds with salted pepitas and dark chocolate,
chai spiced with cinnamon chips and dried blueberries
crushed pretzels with dark chocolate and dried cherries
salty cashews with crispex cereal, raisins and caramel tidbits
different grains like quinoa and cereal like crackin oat bran, honey nut cheerios

Homemade Chewy Granola Bars
3 cups old fashioned oats
2 cups rice cereal
2 tbsp flax seed
1/2 cup slivered almonds
1 cups raisins
1/2 mini chocolate chips (the minis are great for these)
1 tsp cinnamon
1/2 tsp cardamom
pinch of sea salt (especially if you love salty & sweet)

1 can sweetened condensed milk

Place the can of sweetened condensed milk in hot water prior to opening while mixing dry ingredients. Mix dry ingredients and spices in a bowl, pour milk over and mix well.
Flatten out on 11X17 jelly roll pan lined in parchment paper. If you like the salty & sweet combo sprinkle with a touch of sea salt. Bake at 350 for 20-25 minutes (chewier less time, crispier more).

Cool 5-10 minutes in pan, and then cut with large sharp knife into bars. Cool completely and I recommend placing in small baggies to resist the temptation to eat the whole pan, standing in the middle of your kitchen!

Sweet and Sour Meatballs

So there is a little story for this one!
While living in NYC I fell in love with fresh fruit & veggie juices from the street vendor juicers. Just $4 could buy you a custom designed large juice packed with your choice of an array of fresh produce, from melon to mango, watercress to spinach, the options far surpassed the store bought OJ. It seemed like a great deal considering the amount of produce in one drink, the expensive juicer I did not have to buy, and most importantly the clean-up I didn't have to do. Nothing felt as cooling, detoxing, and energizing. A healthy magnificent splurge that became daily routine.


Then... I moved to Bountiful, Utah. The only juicing going on here is Jamba juice, which really isn't juicing at all but rather but high calorie, overly sweet, fruit smoothies that claim nutritional but fall far from it. When I did try to give Jamba juice a try, I asked what fruit and veggie juices they could make me, they came up with only one, OJ and carrot, I tried it but it just didn't hold a stick to my NYC juices and was twice the cost. I was not going to be defeated on my pursuit of the juice so like I often do with culinary pursuits I decided to take matters into my own hands.

I was limited on options. I wasn't about to invest in an expensive juicer, and I didn't have access to great farmers market produce, so I somehow dreamed up a concoction I believed would suffice, provide similar nutrition, and incorporate convenience. It came to me while shopping at Costco one day. I somehow decided a V-8 juice mixed with an Odwalla green juice would provide all the benefits and taste of my former fresh fruit veggie juices. So 48 cans of V-8 later and a few bottles of Odwalla, since it is impossible to buy small quantities at Costco, I discovered my theory was a bust. It was the sickest combination I had ever tasted, and V-8 alone reminisced nothing more than a tin can. I decided eating cold marinara sauce was better than a V-8. So what to do with 48 cans of V-8 juice? I have spent over a year coming up with ways to use them. I suppose it could count as food storage, but I don't know that I would drink them straight even in a crisis.


Well it turns out it makes fabulous Enchilada sauce when you drown it in taco seasoning. The best part it is my non vegetable eating husband even likes it! A year later and I still have 10-15 cans and I have found that when a recipe calls for tomato sauce I can usually use it. In constant search for such recipes I am proud to say I created one today. It is a twist on Sweet and Sour sauce made from Pineapple juice. But I loathe canned pineapples so I opted for a tomato based sauce that is similar to a great BBQ sauce but better and slightly (not much) lower in sugar. It has some kick, and if you like the flavor you can certainly increase the flair ingredients (horseradish, ginger, Worcestershire sauce, garlic, vinegar). Micah liked it but commented he thought it might be great with pork ribs, or a non ground meat, but he would say that about any dish because he does not care for ground up meat. All in all a success, and I plan to use the sauce for other things in the future. I did mine in the slow cooker because I had 2 hours for it to simmer, but I am sure you could do on the stove top in less time and still get fabulous results. So here is to sneaking V-8 juice into a balanced diet!

As for the juicing, I did finally buy a blender, an Oster 8 speed that I am currently in love with. Only $30 a Walmart, it has an all metal drive and glass jar and great power! It doesn't juice but it makes fine smoothies of my choice of fruit and veggies. It still pales in comparison to my juice vendors, but it far surpasses the V-8 Odwalla concoction!



Sweet and Sour Meatballs


3/4 lb lean ground beef

1/4 cup breadcrumbs or 2 tbsp cornstarch if you are making GF

1 egg

1 tsp Worcestershire sauce

1 tsp crushed garlic

1 tsp basil, oregano, sage (optional)

1/2 tsp horseradish sauce

salt and pepper


Mix altogether and shape into 1.5 inch balls. Heat on skillet over medium heat about 5 minutes to brown outside.


1.5 cans V-8 juice or 2 8 oz. cans of tomato sauce

1/3 cup brown sugar

1 tbsp molasses

1/4 cup vinegar (I used half apple cider and balsamic)

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

1.5 tbsp cornstarch


Mix the above in crock pot and turn on low. Add meatballs, cover and let cook for another 2-4 hours. We had ours over rice with some veggies, YUM!

The house will smell amazing!

Crock-Pot Pork Barbacoa

Ok, so my posts have gone by the wayside, that is simply because blogging is something I like to do when all the necessities and relaxation of life has been taken. Since having a baby 2 months ago, I am sure you can understand why blogging hasn't happened. But not to worry, I hate journal and blog posts that begin in apologies, so I will let you know I feel completely entitled to the sabbatical taken! Not only that but I bet I will not post again for another month or so after this if I am lucky. But I am so blessed for the new little guy that keeps my hands so full I can barely cook a meal, let alone fold the laundry. Oh well, I have the rest of my life to do that stuff right?!?

So for the exciting news, on January 14th 2011 we welcomed little Bridger Joel Day to our family. He is undoubtedly the sweetest little man in my life (along side my husband), but of course he is much smaller and cuter. I love him more than I love food which is hard to fathom, and hence why I haven't taken as much time in these first few months to cook. I have however enjoyed eating food others have prepared. Between meals brought to us by family and friends, hospital food, and meals out to eat, I have loved the variation from my own creations and made a few discoveries along the way. #1, hospital food isn't as bad the reputation it gets, especially when you eat it after having gone 36 hours with no food. #2, lactating makes for a much more ravenous appetite than even pregnancy. #3, while I didn't necessarily crave chocolate pregnant, it has deemed an absolute necessity to produce a fatty milk for my little one. #4 While never before have I been a lasagna kind of women, I know think it would be wise to eat for breakfast (a little extra protein can't hurt)! So thank you to each of you who have helped along this adventure.

Now on to this post, yesterday was little Bridger's blessing, and with over 30 + family members and friends coming over for lunch I tried to come up with something that could be made with minimal effort, simple ingredients, and maximum flavor. So what did I come up, a whole lot of Cafe-Rio copycat recipes. While this one does err on the side of Cafe Rio it is not nearly as sweet, and bodes well on rolls as a sandwich or a tortilla. The measurements are approximate and can be altered to your liking, but this is the recipe I used yesterday, and boded in a lot of happy consumers. So here goes! Oh, and I don't have any pics, but I will surely share one of cute little Bridger!

Crock-Pot Pork Barbacoa

6 lb. shoulder pork roast
2 cups Dr. Pepper (divided)
1 cup brown sugar
half can 7 oz. can chipotle sauce (unless you like it spicy, use the whole can)
10 oz. red enchilada sauce (or one small can)
1 clove garlic, minced (or powder)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper (if you don’t like it spicy this is optional)

This recipe is amazing simple but timing is everything, start at least 2-3 days before serving for optimal yumminess! Marinade pork roast in 1 cup Dr. Pepper (enough to cover half way) for 12-48 hours in the fridge (the longer the more tender). Place roast in crock-pot and cook on low for 10-12 hours. (I started the night before) After 12 hours, drain pork and remove any bones, large pieces of fat. Shred pork and add back to crock-pot.

Mix 1 cup Dr. Pepper, brown sugar, chipotle sauce, enchilada sauce, garlic, mustard, cumin, until sugar dissolves. If you like it hot use the whole can of chipotle sauce! Add mixture to the roast and cook on low an additional 2-3 hours. Serve on rolls or homemade tortillas and enjoy!