Craving a little spice in your life? Cha, cha, cha! How about some fresh easy to make salsa? Great by itself on tortilla chips, as a topping on any Mexican food dish, or a tasty condiment for any meal that you want to spice up a notch.
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Wednesday, May 26, 2010
Monday, May 3, 2010
Super Spaghetti Squash with herbs
This can be a side dish, or even a main dish if you're not too hungry. I know squash can be intimidating...they're sometimes large and awkwardly shaped, and oh so scary to cut! But once you embark on the world of squash, the possibilities are endless! Here's one I whipped up tonight:
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
Sunday, May 2, 2010
Foil packet chicken
Get it ready, put it in the foil, and let the oven do the rest!
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
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