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!

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!

Baba Ghanoush - Eggplants here we come!

So my kind new neighbor has been renamed the "Fruit Capor." At mysterious times I will come home to a box or bag of fresh produce on my doorstep. It has happened a handful of times and it is always a delightful surprise to come home to fresh peaches, gala apples, sweet peppers, and even a few eggplants. The produce is all amazing because it is picked fresh from the tree and doesn't get picked too soon like the grocery store. All the fruit goes directly into my mouth with no need to cook, bake, or change chemistry in anyway.

But then there was the eggplants, oh what to do with the eggplants?

The first went into something I was familiar, eggplant parmesan, while my hubby went with the less exotic chicken parmesan for dinner weekend. Needless to say that was a success. But with the second eggplant I wanted to step out of my comfort zone and try something with a new flair. Immediately my mind went to the wonderful Sabra's Baba Ghanoush I had so many times after a trip to the market in NYC. If you aren't certain what Baba Ghanoush is, it is a middle eastern spread/dip that can be used like hummus. It is wonderful with pita, cucumber, fresh veggies, etc. Reminiscent to all the amazing middle eastern food I discovered and experienced I knew I was up for the challenge. Surprisingly the whole process took about 35 minutes start to finish (25 roasting the eggplant), I had all ingredients on hand (with a bit of improvising), and was delicious down to the last drop. So here we go Baba Ghanoush, no need to visit the middle east for your good style.

Baba Ghanoush

• 1 eggplant
• 2 tablespoons lemon juice
• 2 tablespoons tahini (or extra sesame seeds and olive oil)
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 clove garlic, minced (or 1 tsp minced garlic or garlic powder)
• salt and pepper to taste

1. Preheat oven to 400 degrees. Prick eggplant with fork all around to allow steam to come out. Roast 20-25 minutes depending on size of eggplant. Eggplant will be slightly shriveling and soft when ready.

2. Run eggplant under cold water for about 1 minute. Peel skin from eggplant.

3. Combine eggplant, lemon juice, tahini, olive oil, sesame seeds, and garlic in food processor. Process until pureed, add salt and pepper to taste.

***Note, I did not have any tahini on hand so I substituted more oil and sesame seeds and it worked out just fine!

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