Peruvian Salsa

This recipe is adapted from several I've tried. It makes about 3 cups of salsa.

Ingredients:

• 6-8 large Roma tomatoes or 1-28 oz can of whole canned tomatoes, drained
• 1 medium yellow or purple onion
• 2 cloves of garlic (minced or pressed)
• 2-3 hot peppers
• 1/2- 1 cup fresh cilantro leaves
• 1 1/2 teaspoon salt
• ground pepper, to taste
• 1 tablespoon olive oil
• 1.2 teaspoon ground cumin (optional)
• juice of one lemon or lime (optional)

Instructions:

1.  If using fresh tomatoes, add 1/2 inch of water to a large skillet over medium-high heat.  Core and cut tomatoes in half, set them (cut side up) in the skillet. (If you are using whole canned tomatoes,  drain tomatoes and skip to step 3)

2.  While you dice onions, simmer tomatoes until tomatoes start to soften and the skins start to recede.  Peel and discard the skins.

3.  Blend tomatoes, hot peppers, and cilantro in a blender until smooth.

4.  Heat 1 tablespoon of oil in the skillet over medium-high heat.  Saute onion and garlic in hot oil for about 10 seconds-any more time will adjust the taste of the salsa because the onions will release sugars.

5.  Add blended tomato mixture to the skillet with the onions and garlic and stir.

6.  While salsa boils down, season with salt and ground pepper to taste.  Add cumin if desired.

7.  Simmer the salsa on medium-low for about 15 minutes , or until salsa is reduced and thick.  You may need to increase the time if the tomatoes are really juicy.

8.  You can add lime or lemon juice at this point, but be warned that it will temper the spiciness.

ENJOY!

**Notes: 

• For a mild salsa, try poblano peppers (remove all the seeds and veins)
• For spicy salsa, use one hot pepper for every 3 tomatoes.

Save the Produce!

This week we got a Bountiful Basket and as always, it was filled with delicious treats.  My only problem with our baskets are that there is so much food that it often spoils before we can eat it all.  So I had a plan this week, store it properly.  I know, I know, "Duh Abby" but a lot of these items I've never eaten or I've never really thought to store them a different way.

So today I share with you a few secrets to storing ordinary day-to-day produce.

Onions and potatoes

Store in a cool dry place that is well ventilated.  I took paper bags and chopped off the handles and put them in the cupboard.  Putting them in the paper bags allow for ventilation and they don't roll all over the place.  The bags are also sturdy enough that I can move them around a lot without them ripping.

Garlic
Garlic is best stored in a cool, dry place.  When I buy garlic I store it in an airtight container or a plastic bag in a dark environment like the pantry.  Do not put it in the crisper drawer in the refrigerator.

Zucchini

Some people say store in the crisper, but mine tend to go soft really fast.  I have found that they last much longer cool, dry place like my kitchen counter.

Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Quiche Night

Tonight Jason had the amazing idea to make a quiche.  

It was delicious!

Ingredients:

• 13 slices bacon
• 7 ounces shredded Swiss/Pepper Jack cheese
• 3 tablespoons butter, melted
• 7 eggs, beaten
• 1/3 cup chopped onion
• 2 teaspoons alt
• 3/4 cup flour
• 2 1/2 cups milk
• 2 green bell peppers finely chopped

Directions:

1. Place back on in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.
2. Preheat oven to 350 degrees F.  Lightly grease a 9 inch pie pan or casserole dish.
3. Line bottom of dish with cheese and crumbled bacon.  
4. Combine eggs, butter, peppers, onion, salt, flour, and milk; whisk together until smooth; pour into pie pan.
5. Bake in preheated oven for 35-60 minutes, until set.
6. Serve hot or cold.

Orange Rolls

This morning I tried my hand at orange rolls, it proved to be much more of a project than I anticipated.  

The whole process took about 2-3 hours and produced four dozen orange crescent rolls.

INGREDIENTS

 Rolls:

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup oil
• 3 teaspoons salt
• 7 cups flour
• 2 eggs
• 2 Tablespoons (2 packages) dry yeast
• 1/2 cup warm water

Filling:

• 1/2 cup (1 stick) softened butter
• 1 cup granulated white sugar
• Zest of two oranges

Glaze:

• Mix together juice of 2-3 oranges and  approximately 2 1/2 cups powdered sugar. (I juiced the oranges, strained out the chunks, and then added the sugar to the taste and consistency I wanted.)  If you put in too much powdered sugar and don't have any more oranges, try adding a little orange juice.

DIRECTIONS

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. 
2. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. 
3. Mix in the remaining 4 cups of flour. 
4. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). 
5. Put dough into greased bowl and let rise until double (about an hour) in a warm place. 

6.  Divide dough into 6 parts and roll each into a circle. 

7.  Spread 1/6 of the orange/butter filling mixture and cut into 8 wedges. (I use a pizza cutter to cut, it's easier than a knife.)

   

9.  Roll each into a crescent shape and transfer to a baking sheet. (roll the wide end of the triangle to the pointy end)

10.  Cover and let rise at least 1 hour in a warm place. 

11.  Bake at 400 degrees for 8-10 minutes. 

12.  Pour on glaze when rolls are still warm. **Warm, not hot.  If the rolls are too hot the glaze will melt right off.

Egg Cups

Baked Egg Cups

• 12 Eggs
• 12 thin slices of deli ham (round)
• 1/2 Cup of your favorite cheese (I used shredded Parmesan)
• 1/2 Cup diced green onion or chives (or leave them off)
• Fresh salt and pepper

1. Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
2. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
3. Carefully remove each egg from the muffin tin and top with grated cheese and green onions/chives (or leave them off)

Enjoy!  We did!  

And the best part?  Each of the egg cups are only about 100 calories and 17 grams of protein!

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.