Salsa Verde, Your My Only Friend…

22 Apr
Do you buy jars of El Paso green salsa? Then I want to reach through this computer screen and slap you. Salsa verde is inexpensive to make, and so fucking simple its a scam that you buy an 8oz jar for like $3. You can easily make 16oz for under $5.

Heres how:
7 Tomatillos
4 Jalapenos (I like it hot)
2 Serrano Peppers (I like it hotter)
1 White onion
1-2 cloves of garlic (optional)
Salt to taste
Cilantro (If you like it, I hate cilantro, and never add it to any of my cooking)

Unhusk and cleans the tomatillos and all your vegetables. Chop the peppers into thirds, removing the stem. Leave the seeds for heat, or not, up to you. The heat in most peppers is in the rib and seeds. Cut the onion in half, then into quarters, then cut those quarters in half. So officially 6 knife swipes.

Put the tomatillos, peppers and onion (and garlic, if using) in a small-medium pot, cover with water. Until the tomatillos are just bobbing. Bring to a boil on high heat, then turn down to medium, stirring occasionally, and let cook until onions are transparent and tomatillos have taken on a darker green color.

Let cool. I usually cook it first, then go run errands or take off to a yoga class. Or if your fancy and have a glass blender you don’t have to let it cool. Fancy pants. Using a slotted spoon, take out the veggies and blend until smoothed. Discard the water, or if your like me, save it to water your plants.

Return mixture to pot, and bring to a boil again, just for a few minutes. Add salt to taste and chopped cilantro if your using it.

I store the sauce in glass jars and put it in the fridge. You could can it, just do a boil seal, but I don’t make huge batches of it at a time, I typically make 3-4 cups at a time and I put it on everything, so for me, there is no need to heat seal it.

Everything tastes better with hot sauce.

Kiwi Jalapeno Jam

22 Apr
I think this has been called “Kissin’ Jam” because its sweet and spicy. I left the jalapeno seeds in, because I like it hot, really hot… Just like my kissing… hmm nice segway.

Anyway, its pretty easy, just a bunch of knife work for the most part. I am waiting for kiwi’s to go on sale, only occasionally they are 5/$1, right now they are 3/$1. I bought about 22 for the recipe.

22 Kiwis, or about 3 Lbs
5 Jalapenos, seeds or no seeds
1/2 C. Sugar
1 Pack no sugar pectin

I sliced all the skins off the kiwis, and I cut a few into slices. You don’t really need to slice them, once they get warm you can mash them against the side of your pot.

Dice the jalapenos and add them into the pot.

Bring to a boil, its a mooshy boil, but a low boil nonetheless, add sugar, stir well until blended entirely.

Add pectin and cook on high for about 3 minutes.
Remove from heat and start the canning process. You can seal your jars in a water bath or go the freezer jam method.
I have tried this jam in peanut butter and jelly sandwiches and its not the best I have ever had, however, this tastes amazing on an english muffin or toast with butter, and with goat cheese on a baguette, nom. Besides, its a beauty in the jar if I say so myself.

Note on sugar: I never use a lot of sugar in my jams, I don’t think I need to enhance natural fruit flavor with additional sugar. As long as my content is acidic enough I generally cut down or I use a bit of honey in all my recipes. If the batch is not acidic enough I just freeze it.

Peanut Butter Banana Cookies

29 Mar

I got my second exam back from class today, I am less than pleased.  After class I was talking with a couple of other students about admissions into SDSU, which pretty much seems impossible.  Thanks Budget cuts.  Once I got home I moped around for a bit until I saw a cursed brown banana on my side table.

I despise browned bananas.  In fact, I despise bananas that no longer have green ends.  Green under ripe bananas are the only ones I will eat.  Everything else will get either thrown away or made into some kind of bread concoction.

Today it was cookies.

Peanut Butter Banana Cookies

2 Eggs
1 C. Natural Peanut Butter (crunchy or smooth)
1 C. Mashed banana, about 2 bananas
1 Tsp Vanilla extract
1 Tsp Baking soda
1 Tsp Baking powder
1/2 C. Brown sugar
1/2 C. White sugar
1 1/2 C. White flour
1 C. Wheat flour
Pinch of Salt

Preheat oven to 350F

Prepare your cookie sheets

In a large bowl mix the bananas, sugars, eggs, vanilla, and peanut butter  with a mixer until smooth.

Add the flour, salt, and baking powder/soda until well blended, which gets a little hard, I ended up smooshing the batter around with my hands, however I also didn’t mash up the bananas before hand.  I’m lazy like that.

Spoon onto cookie sheet, and place the fork criss crosses on there if your old school.  I’m old school.

Bake for 12-15 minutes, or until lightly browned.

The New Digital Pantry

26 Mar

I was writing a food/recipe blog under another site, but decided to move on over to WordPress, they have more features and although it may take me some time, I’ll put it all together soon enough.

Until then, I will be blogging recipes, food information, and nutritional hype.