Monday, March 14, 2011

Sometimes "making do" is "making good" Tomatillo dip

Momma was the queen of "making do" with what you are given. I am always grateful for the many lessons learned from her frugal upbringing. When faced with an unknown ingredient "tomatillos" the following recipe evolved.  Original recipe from Dominican Republic friend.  Our Angel Food latin veggie box had all these goodies in it today and now we have a new dip for chips.  Edited to add one tbsp of honey.  The tomatillos were quite tart and it needed a mellowing out.

4 ears of fresh corn, husked, and cut off the cob
2 jalapenos finely chopped
4 husked, cored and chopped tomatillos
1/2 of green bell pepper chopped
1 small white onion, diced fine
2 limes juiced
1/4 cup of beer (or water) to keep the dip from sticking
1 to 2  tsp of cumin, depends on how much smokey flavor you like
1/2 tsp of chile powder
1 tsp of salt
(NOTE:  added one squeeze of the Honey Bear)
The tomatillos were quite tart and we needed to smooth it out.
chopped fresh cilantro if you like cilantro, may use parsley
Tortilla Chips-

Add corn kernals and jalapeno pepper to a large saute pan and cook for 10 minutes....non-stick....dry oil.
Add the chopped tomatillos,  green bell pepper, onion, lime juice, water and seasonings, but not the cilantro.
Cover and bring to a boil.
Reduce heat to low, cover and simmer for five minutes.
Remove from heat and cool.  
Add cilantro and serve with chips.
Next time I would add another jalapeno, it needed more heat for me, or a pinch of chipotle powder with the cumin.

Tomatillo on FoodistaTomatillo

Just another Manic Monday

The news of the devastation in Japan is heart wrenching. My prayers for the survivors and swift assistance in aiding our fellow man.

Today is National Potato Chip Day. Additionally it is 3.14, National Pi day. Hmmm, sounds good to me.

Serve 4 in our family, may serve 6 in your family but I wouldn't bet on it.

1 cup of crushed strawberries
1 pint of the finest pretty strawberries
2 tbsp of cornstarch
1 tsp of butter
1 cup of sugar
4 tbsp of confectioner's sugar
1 cup of heavy whipping cream
Pie crust ingredients:
2-3 oz. pkg of cream cheese
1/2 lb. of butter
3 cups of sifted flour

Blend softened cream cheese, butter.
Add flour with the pastry blender, then mold into a small ball.
Chill at least one hour. Divide in half.
Roll one half into a 10 inch round.
Line a 9 inch pie pan.
Prick with a fork and blind bake at 350 degrees for 20 minutes.
Cool and fill.
Mix one cup of crushed berries, cornstarch, butter and sugar.
Cook over low heat until thick and glossy. Cool.
Line the bottom of the cooled crust with the nicest juiciest berries.
Pour the cooked sauce over the top of the pie and let cool.
Just before serving, whip one cup of cream with 4 tbsp of confectioners sugar and spread over the top of the pie.
Slice several strawberries on top as garnish.
Make two pies, you will have enough dough for an extra crust.
Extra dough can be frozen in a zipper sealed bag for a month, allow to defrost and roll with a touch of flour and a pinch of confectioner's sugar.

Sunday, March 13, 2011

Chocolate Hazelnut Krispy Treats

Who doesn't love crispy treats? Add chocolate hazelnut spread and crushed candies to make over the top good

4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup chocolate hazelnut spread (Nutella)
6 cups crispy style cereal (Rice Krispies)
12 pieces of Ferrero Rocher fine hazelnut candies, buzzed for a pulse or two in a food processor, to break up, alternately, bash them with a rolling pin.

Melt butter in a large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat and stir in chocolate hazelnut spread until melted.
Add cereal and bashed up candies.
Stir with a wooden spoon or spatula until well coated.
Try a little nonstick cooking spray on the spoon to keep it from sticking.
Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray.
Cool completely.
Cut into squares.
Hazelnuts on FoodistaHazelnuts

Spring Ahead Strawberry salad with Citrus Vinaigrette

Did the loss of an hour catch you unaware today? My body clock is off. Thinking Spring and all the delicious foods the season will bring. Strawberries are on my mind today.

1/4 cup fresh squeezed Orange juice
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons Honey
1/3 tsp Cracked black pepper
Romaine hearts coarsely chopped. chilled
1 Navel orange, peeled. sliced chilled
8 beautiful fresh large Plant City strawberries, sliced
2 green onions chopped or some red onion slivers
Optional crumbled feta cheese

Combine dressing ingredients in a jar.
Shake and chill.
Arrange clean romaine hearts on a platter.
Scatter onions over lettuce.
Top with orange slices and strawberry slices.
Shake dressing one more time.
Lightly dress salad with vinaigrette.
Top with crumbled feta.