Salsa Mild or Hot?

Salsa is easy to make and can be very auththentic if you have the right ingredients. I like to use a dried "Hatch" chili grown only in New Mexico. If you want the real "smokey" flavor steam them in foil with a little water when you BBQ. I send away for the dried chilies, you can get mild to hot. I have tried different combos to create salsa from mild to medium hot.

So there are a number of options depending on what you have fresh or what you have in your pantry. This salsa I made with canned tomatoes. It was very flavorful and mild. I used 3 mild and 2 medium hatch chilies. Roasted them in a pan with a little olive oil and then water to soften. Go to http://www.madeinnewmexico.com/driedchilepods.html to order the chilies! The order came in just a few days and they gave me free shipping as it was my first order!


Next place the chilies, onion, shallots and garlic in a food processor and pulse several times to chop. Then add the canned tomatoes, spices and fresh cilantro and continue to process for about 60 seconds or until as is finely chopped and mixed. I used one chopped tomato with jalapenos and one  plain whole tomato. You can also roast tomatoes in a pan with olive oil to blacken the skin and cook the tomato slightly if you have fresh.

Now it looks like this....

Add juice of one lime and you are ready for dippin! YUM!

Mild Salsa Recipe:
 3 mild Hatch chili pods with stem removed
2 medium Hatch chili pods with stem removed
10 oz chopped canned tomatoes with jalapenos
14.5 oz whole canned tomatoes or 4-5 fresh roasted tomatoes
4 cloves of roasted garlic or 1/4 teaspoon garlic powder
1/2 small onion
1/4 small shallot
1/4 cup fresh cilantro or about 4 -5 branches
1/2 teaspoon salt
1/4 black pepper
1/4 teaspoon cumin
Juice of one small lime

Ok so if you have fresh tomatoes, fresh chilies or prefer to use here is a medium hot salsa recipe. It has a little fresher quality than the mild one above. I still use one can of chopped tomatoes plain or seasoned (whatever you have..I used one with basil and garlic and it was very good!)

Medium Hot Salsa:

2 mild Hatch chili pods with stem removed

3 medium Hatch chili pods with stem removed
2 fresh jalapeno, Fresno or Anaheim peppers of your choice (or what is currently growing and ripe in your garden)
10 oz chopped tomatoes with jalapenos or other flavors or plain
4-5 fresh tomatoes
1/4 teaspoon garlic powder or 4 roasted garlic cloves
1/2 small onion
1/4 small shallot (you can omit if you don't have one)
1/4 cup fresh cilantro or about 4 -5 branches
1/2 teaspoon salt
1/4 black pepper
1/4 teaspoon cumin
Juice of one small lime

Fava Beans!!!

Fava Beans or some folks call them "horse beans" because of their big size are a favorite crop of the Portuguese here in California.

I have a friend who always gives me a big bag full every spring. I make two different soups. One a hearty soup with chicken, bacon and fava beans and the other a more refined creamed soup that has a subtle nutty flavor.

Here are both recipes:

Chop then brown 3 slices of bacon with one half medium size onion and two cloves of garlic chopped in a large soup pot. As onion begins to brown add one chicken breast cut up into one inch chunks. Saute for about five minutes or when chicken is brown.

Meanwhile place fava beans in boiling water for about one minute then into ice bath.

Peel outside skin off favas.

Add chicken broth and favas to pot. Season with 21 saute (or an Italian spice blend), fresh oregano, ground sage.

Simmer for about 20 - 30 minutes and enjoy!

Ingredients:
2 cups of skinned fava beans
1 large chicken breast cut into  one inch pieces
one half medium onion chopped
2 cloves of garlic chopped
3 slices of bacon chopped
1 teaspoon 21 spice saute or italian spice blend
1 tablespoon fresh oregano chopped
1/2 teaspoon ground sage


Creamy Fava Bean Soup:
This is a simple recipes that lets the fava's really show off their flavor!

As before, place fava beans in boiling water for about one minute then into ice bath.

 Peel outside skin off gently.


Place fava beans in food processor with chicken broth. Process until smooth adding just enough broth to make a thick smooth liquid.

Tranfer soup into cooking pot of medium heat. Season with garlic salt, Saute 21, a few shakes of pepper sauce and black pepper to taste.
Add half and half. Simmer on low for about 20 minutes stirring occasionally.

YUM! Enjoy! You'll take those fava beans again next year I'm sure!

Ingredients: This makes 2 large or 3-4 small cups servings

1 1/2 to 2 cups of fava beans skins peeled
One can of low sodium chicken broth
One cup fat free half and half
1/2 teasponn garlic salt or more to your taste
1/2 teaspoon 21 saute
a few shakes of hot sauce
Sprinkle of black pepper or fresh ground if you prefer

Red Cabbage Recipes

Made one really delicious recipe at http://allrecipes.com/recipe/german-red-cabbage/detail.aspx

Served with pork chops and mashed potatoes we felt like we were back in Austria in the Alps!

Cabbage Harvest!!!

May 12, 2012

Red cabbage is ready to harvest! Out of six planted I grew 2 small and 2 medium cabbages.

Now to look for some recipes....

Harvest Time for winter veggies

May 12, 2012
Wow 127 days since planting small sprouts and broccoli is really growing edible "flowers" now. Have been using steamed and in a broccoli fruit salad that is my take on the "traditional" broccoli salad. This one uses Greek yogurt and Splenda and reduced sugar maple syrup to sweeten. Reducing the fat and sugar but not the taste!

Broccoli Salad

Medium size bunch of broccoli florets
1/4 cup mixed raisons and dried cranberries
1/2 apple chopped
2 tablespoons almonds chopped
1/4 cup Greek yogurt
1/4 cup mayonaise
2 tablespoons balsalmic vinegar
2 packets of Splenda
1 tsp honey
1 tablespoon reduced sugar imitation maple syrup
salt and pepper to finish

Separate florets into small pieces, add fruit and chopped nuts. Mix together yogurt, mayo, balsalmic vinegar and sweeteners. Pour over salad and mix well. Finish with a "shaking" of salt and pepper. Add more sweetener to your liking! Enjoy!