Cinco de Mayo Blender salsa

blender salsa

 

Happy Cinco de Mayo! I made this super yummy blender salsa. It is so easy and worthy of any celebration that calls for salsa!

Ingredients:

2 14.5 oz. Cans of fire roasted tomatoes (mine had medium chili’s)

large handful of cilantro

2 garlic gloves, minced

1 small yellow onion, chopped small

juice of one lime

2 tsp. Cumin

1 tsp. Salt

Add all ingredients to blender and puree.

It will last approximately 2 weeks in refrigerator.

 

Enjoy!

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Apple Cider Braised Cabbage

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Happy St. Patrick’s Day!

Though I’ve never been a fan of corned beef and cabbage (I grew up with the smell pouring out of my Grandmothers house regularly), I am a huge fan of Tom Colicchio from the Top Chef. As a subscriber to Food and Wine magazine, I enjoy trying new recipes. This one here looked delicious, so I had a go at making it. It is a little labor intensive, however the finished dish is well worth the time and effort. Enjoy!

You will need:

2 tablespoons extra-virgin olive oil

One 1 1/2-pound head of green cabbage, cut through the core into 6 wedges

1/2 cup chopped bacon (2 ounces)

1 medium onion, halved through the core and thinly sliced lengthwise

1/2 cup apple cider vinegar

2 cups apple cider

1 tablespoon unsalted butter

Salt and Pepper

Directions:

In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.

Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.

Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

 

Pork Ramen inspired by Momofuku

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I have been watching Momofuku‘s David Chang in “The Mind of a Chef series” and am inspired by his play on food. He likes to experiment with ingredients, tweak them and make them fresh. I like that.

Though his stock has way more depth to it and the time involved to do so takes a considerable amount, I do believe a simpler way can be prepared when you don’t have a lot of time. And look at those fun shaped carrots. What kid wouldn’t have fun eating that?

Here’s what you need:

Ramen noodles

Chicken stock- I love “Better than Bouillon” brand

Green beans- trim the ends

Large carrots- cut into designs

pork shoulder- sliced

2-3 scallions- chopped

Start heating up chicken stock in pot. Boil the pork shoulder in a separate pot until cooked through and remove from water and place onto cutting board. Cook the green beans and carrots separately also, adding them back into bowl when ready to eat. Once the stock is near boiling, add the noodles. Cook for just a few minutes. Ladle broth and noodles into bowls and add the pork, beans, carrots and chopped scallions.

Fall Squash salad with citrus vinaigrette

fall salad For this lovely Fall salad I used delicata squash- though kabocha or butternut would be great in it too. It is so simple to prepare. Be warned… you will love this salad!

What you will need:

Romaine lettuce

1 roasted delicata squash, d-seeded and chopped

½ cup pecans

½ cup raisins

1 tsp. cinnamon

3 tbsp. olive oil

1 small orange- juiced

1 tbsp. Apple cider vinegar

pepper to taste

I started off by roasting the delicata squash on a baking sheet- tossing the squash in a bowl with 1 tbsp. Olive oil and then placed the squash on the pan and sprinkled it with 1 tsp. Cinnamon. I roasted it for 30-40 minutes at 350 degrees.

Next, make the vinaigrette. Add 2 tbsp. Olive oil, orange juice, apple cider vinegar, and pepper to taste in small jar. Shake contents until mixed.

To assemble the salad, add the chopped romaine lettuce in a bowl and add pecans and raisins and roasted squash. Toss. Add the vinaigrette and do another toss.

Enjoy!

 

Strawberry-Cucumber Relish over Wild Alaskan Salmon

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This Strawberry-Cucumber Relish is a Summer staple in the Greenwood household. With the bounty of berries in Summer, there is no reason just to eat them plain (though my kids love them!)

What I love about this relish is its super light, full of flavor and the perfect addition to nearly any kind of seafood (salmon, shrimp, mahi mahi, and more). You will not be disappointed with this Relish. For the vinegar I used this from Trader Joe’s http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1653 though you could use balsamic vinegar and add a little honey for sweetness.

What you will need:

Fish of your choosing (I used Wild Alaskan Salmon)

2 cups fresh, rinsed and chopped strawberries

Handful of fresh mint, rinsed and chopped

1 medium purple onion, chopped small

1 large cucumber (I like the english variety), peeled, de-seeded and chopped

1 tbsp. Olive oil

2 tbsp. Trader Joes Pomegranate Vinegar

Make Relish first. You will want the flavors to settle a bit (marinade). Next, Season fish with salt. Set aside. I grilled the salmon on my indoor Staub pan and made some jasmine rice along side, topped with Gomashio (black and tan sesame seeds and sea salt). You could also use any kind of rice you wish. Enjoy!

Ramen soup with Kabocha and Turkey

kabocha ramen

One of my favorite things to prepare is soup. Nothing warms the body and spirit like it- and I really like having some for the next day as lunch, so I usually make a big pot of what-ever I’m making.

I have only recently been doing more ramen bowls. Each one has been different, and that’s the great thing about Ramen- you can add practically anything you want. I especially liked this one I made as I added fresh kabocha squash (one of my favorites). The kids have a fun time eating Ramen because they like using chopsticks to eat it with!

You will need:

Ramen noodles

Chicken stock

kabocha squash- chopped into chunks

turkey breast- chopped into chunks

2-3 scallions- chopped

Start heating up chicken stock in pot. Chop up turkey breast and kabocha squash and put into the pot to cook. Once the stock is near boiling, add the noodles. Cook for just a few minutes. Ladle into bowls and add the chopped scallions and season with salt and pepper. Super easy! Enjoy!

Jerk Shrimp Salad with Kiwi Vinaigrette

Jerk Shrimp Salad with Kiwi Vinaigrette

So yesterday I made this simple little Jerk Shrimp Salad with Kiwi Vinaigrette. It was pretty tasty. I got rave reviews from the family on the shrimp and my husband told me I’m like a restaurant. I’m pretty sure he liked it. Anywho, here’s the recipe if you like a super fresh, tasty salad. Bon Appetit!

You will need:

2-4 cups of raw shrimp (thawed)

2 tbsp. Jerk Seasoning for shrimp

4 cups of baby greens (or any type of greens you desire)

1 avocado-cut into chunks

1 bell pepper- chopped

1 english cucumber- peeled and sliced

4 kiwi- fuzzy skin removed

1 shallot- minced small

1 tbsp. Red wine vinegar

1 tbsp. Olive oil

cracks of pepper

Season Shrimp with salt and jerk seasoning- set aside. Remove fuzzy skins of kiwi, mince shallot. I used a small food processor to puree the kiwi but you could mash them too. Then add kiwi puree, shallot, olive oil, red wine vinegar and cracks of pepper to a small jar (shake up all the ingredients- this is the vinaigrette).

Next, get all the veggies chopped, prepared for the salad and plate. Heat up the grill (I use my Staub grill pan- this thing is pretty awesome). Cook shrimp thoroughly. Add vinaigrette to the salad, then shrimp.

p.s I get my Jerk seasoning blend from a great store- Spice Merchant in Temecula, Ca. Jerk seasoning consists of brown sugar, onion, garlic, salt, pepper, allspice, cinnamon, mustard, nutmeg, ginger, mace, thyme, chili powder and cayenne powder.