Peach Salsa
Nothing tastes better in the summer than fresh peach salsa.
Chop the following ingredients:
- 5 peaches, peeled
- 1 large tomato
- 1 green pepper
- 1 jalapeño pepper (less if you don’t like much spice)
- 1 clove garlic (minced)
Combine and mix well. Add freshly grated black pepper, a pinch of salt, and the juice of 1/2 lime.
Allow it to marinate a few hours before serving. Enjoy within a couple days.
Honey-Sweet Chocolate Chip and Raisin Oatmeal Cookies
Delicately delicious. Using honey and brown sugar to sweeten these cookies makes them brown quickly, so watch out while baking them. They are very delicate, so it is best to keep them small.
Ingredients:
- 1 1/3 c 5 minute oats, coarsely chopped (a small food processor works well here)
- 1/2 c oat bran
- 1/2 c whole wheat pastry flour
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 c unsalted butter, softened
- 1/3 c honey
- 1/3 c brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 c raisins
- 3/4 c chocolate chips
Combine the dry ingredients a bowl. In the KitchenAid mixer, cream together the butter, honey, and brown sugar. Add the egg and vanilla and beat until smooth. Add the dry ingredients and mix well. Stir in the raisins and chocolate chips and drop by tablespoons onto a lightly buttered cookie sheet. Bake at 350 for 7-10 minutes. Remove from oven they are when brown along the bottom but slightly soft in the center. Cool on racks and enjoy.
Sweet Lemon Curry Mahi Mahi
- At July 19, 2009
- By megan
- In Avocado, Baby Bok Choy, coconut, curry, Fish, mahi mahi, Savory Spice Shop
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Let’s hear it for Savory Spice Shop!
They make delicious spice mixes, right here in Colorado, and will ship them to you if you’re not close to a store.
For this meal, I made a veggie and mahi mahi coconut curry, served with basmati rice and sliced avocado.
Ingredients:
- 1 pound mahi mahi
- 1 small can coconut milk, undisturbed
- 3 TB Savory Spice Shop’s Vietnamese Sweet Lemon Curry spice mix
- 2 carrots, sliced
- 1 green pepper, cut into smaller pieces
- 1 red pepper, cut as the green pepper
- baby bok choy (an amount the size of a small head of lettuce)
- 1 Avocado
First, cut the mahi mahi into one-inch cubes. Make a spice-rub paste from 2 TB of the curry mix, 2 TB water, and 1/2 TB of the coconut creme scooped out of the undisturbed can of coconut milk. Undisturbed essentially means the can has been upright and not shaken for a day or more. All of the creme will be on the top, so you can scoop this out for a concentrated flavor.
Mix the 2 TB curry, 2 TB water, and 1/2 TB coconut creme into a paste and spread on the fish. Coat all of the cubes with this and allow it to marinate for at least 30 minutes.
Next, chop the baby bok choy. Like always, separate the leafy part from the celery-like stalks. Add the celery-like part to a dry 4 quart sauce pan and start to cook on medium high heat. Add 2 TB water and the rest of the leafy bok choy. Cook this a couple minutes until it turns brighter green and starts to wilt. Remove from heat, transfer to a bowl, and scrape out all remnant of the bok choy.
Put that pan back on the stove and add the rest of the coconut creme. On medium high heat, stir the creme for a minute or two and then add the carrot slices. Next, add the peppers and coat them in creme. Then, add the coconut “water” from the can, 1 can of extra water, one more TB of curry seasoning, and stir well. Let this cook a few minutes. Then add the fish and cook 5-7 minutes until it is just cooked through.
To serve: Put some prepared basmati rice in a bowl, top that with some of the bok choy, a few scoops of curry, and some sliced avocado. Enjoy.
Local Potatoes
- At July 13, 2009
- By megan
- In Potato
- 0
4 kinds of potatoes from the Boulder Farmers Market– Gold, Pink, Blue, and Red.
Cashew Pesto
On a recent trip to Italy, I purchased these egg noodles. They were simply the best dried egg noodles, period. I’m sure something in the US will come close. I’ll post a note when and if I find them.
This noodle dish is simply egg noodles, cashew pesto, fresh tomato, and grated parmesan cheese.
Pesto Ingredients:
- 3/4 cup raw Cashews, lightly toasted
- 2 cloves garlic (with skins on)
- 2 cups fresh basil
- 1/3 cup olive oil
- 1/3 cup grated parmesan cheese
Spread the cashews in a single layer on a baking sheet with the two garlic cloves, and toast them in a 250 degree oven for 10 minutes or so- until the cashews are golden brown, not dark brown, and definitely not turning black.
Let them cool a bit. Take the garlic cloves out of their skins. Add everything to a food processor, and presto… you have pesto.
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