Tag Archives: cilantro

Fresh Summer Salsa

28 Jul

The flavors of summer are ripe, juicy and bursting with colors. This season gives us sweet treats with fresh aromatic melon, juicy berries, and gorgeous tree ripened peaches. And we can’t overlook the herbs exploding in our gardens. Need a new way to enjoy the essence of sunny days and warm breezy nights? Summer salsa here we come!

IMG_3408

Look at this versatile summer fruit salsa!

Need some ideas as to what to do with this summer treat? This fruity delight is delicious with a spicy grilled tenderloin. Or on top of shrimp tacos. Or along side juicy chicken thighs.

Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips. It is a can’t miss with some baked brie cheese in puff pastry. The possibilities are endless!

Want more choices, more flexibility? This salsa recipe offers plenty. It’s bold flavor lends itself to endless substitutions to customize anything seasonal. This salsa is yummy with cilantro, but if your herb garden is overflowing with fragrant  rosemary or leafy basil, add that in place of the cilantro. Got blueberries? Toss those in with or in place of something else. Any firm fruit will do.

But first, lets start with the basic recipe. Where you go from there is up to you.

Begin by chopping your cantaloupe and peaches. Add them to a large bowl. Don’t crowd the ingredients as you will have more to add and a little stirring to do.

IMG_3399

Chop up some cantaloupe and peaches. Side bar-if you have a little leftover, sprinkle it with some bleu cheese and enjoy!

Add some luscious summer blackberries.

IMG_3403

Just look at those gorgeous colors!

Now it is time to jazz up the works a bit. Add in your cilantro and finely chopped onions. Give that all a good gentle stir. You are going to love how these flavors work together.

IMG_3407

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A little salt and pepper, a drizzle of olive oil, a squeeze of fresh lime, another good stir and your summer salsa is ready! This gets better over time so make it ahead of when it will be served and let it sit in the fridge for a few hours. See the full recipe below.

IMG_3408

Amy’s Fresh Summer Salsa

  • 2 cups coarsely chopped cantaloupe or 1 cup each canteloupe and honey dew melon
  • 2 ripe peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion or thinly sliced scallions including green top
  • 1/2 bunch chopped fresh cilantro (may substitute basil)
  • 1-2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

Add all ingredients together and gently stir. Refrigerate until use.

Secret Ingredient-splash 1 or 2 tablespoons over tequila on the salsa. Then serve with margaritas and fish tacos! Be sure to let me know how your salsa turns out and what you love about it!

Superfoods!

3 Sep

Superfoods! First we covered cabbage, and now the avocado.

I am confident that you have embraced that superfood, and are ready to add another one into your diet. Ready? Here we go! Bonus…the next superfood is not a cruciferous vegetable, so no worries about the, ahem, gas issue. It is avocado. This is a fun one.

Avocados, like cabbage, are a flexible food and super easy to prepare. An avocado has about 4 grams of protein per fruit and is low in sugar. Plus, they are rich n vitamin k, b vitamins, and have more potassium than a banana. Still need convincing? Consider that an avocado also contains half of the daily recommended amount of fiber, about 11 grams. (Okay, so maybe the fiber may be a bit gas producing, but you gotta consider the benefits and not just the…uumm…possible farts). This is a nutrient dense food.

IMG_4671

This Florida avocado graced my kitchen (although not for long!). Ugly but delicious!

Some folks shy away from this powerhouse fruit because it contains fat. True, it does, so adding it in the diet needs to be in moderation. But the fat in an avocado is monounsaturated, the “good” kind of fat. This fat can actually lower cholesterol, some studies suggest. So indulge.

When shopping for avocados, do not be deterred by ugly fruit. I actually prefer ugly fruit because it is less processed or sprayed than pretty perfect fruit. Go with an organic avocado if you can afford it. And check for ripeness. The avocado is ripe when is gives slightly to pressure. It should be a bit soft. Choose a softer avocado if you want to use it right away. If it will be in your fruit bowl for a few days, then opt for a more firm fruit and give it time to ripen.
What to do with an avocado you ask? The easiest thing to do is cut it up and eat it. Or layer it on a sandwich. Or dice it up and toss it in a salad. Avocado’s are delicious any way you eat it.

I had it for breakfast one morning for a powerhouse post workout meal. How? I turned the oven to 375 degrees. I sliced an avocado in half and took the pit out. Then I added a raw egg to the “divet” where the pit was.  Yup. Sure did. Then I put it on a baking sheet into the oven while I showered.

After about 20 minutes the egg was cooked in the avocado to perfection. I pulled it out of the oven added some low fat cheese, then popped it back in the oven for a few minutes. Voila! A breakfast packed with nutrients, protein, and flavor. Treat avocados like a baked potato and load ’em up!

IMG_4711

My baked avocado breakfast. So flavorful and nutritious. A fantastic post workout breakfast.

Whats next? Predictable but never to be overlooked, the avocado is the star of guacamole. If you have the fixings, making guacamole is a must with any avocado. And it is so simple. Lime, tomatoes, cilantro, and maybe some hot peppers if you are adventurous . Thats all you need for great guacamole. One of the best things about making this is that it is totally customizable. You can make it as spicy, as creamy, or as chunky as you prefer.

IMG_4695

Stir in lime, cilantro, and tomatoes to avocado. Nothing short of delicious!

If you want a quick guacamole, you can do that too. Mash up fresh avocados, add some salt and pepper, and squeeze a fresh lime over it. Since you are in a hurry, stir in your favorite salsa, and you are done.  Then load up your chip, your taco, or spread it on your sandwich.

IMG_4698

Fresh guacamole! Fabulous and flexible!

When making anything with avocado, keeping the pit in it, such as in the guacamole, keeps it from turning brown. So does adding a bit of lemon or lime juice to it. Either way, enjoy this fantastic nutrient packed superfood in many ways. Let me know what you do with your new superfood!

If you want to check out my blog on another superfood, go here. https://busymomswellness.com/2014/05/26/blast-into-super-foods/

 

 

Sweet Summer Salsa

16 Aug

Summer fruits are bursting with flavors and colors. This season gives us sweet treats with fresh aromatic melon, berries bursting with sweet juice, and gorgeous succulent ripe peaches. But we are rounding the corner to the summers end and need a new way to enjoy summer fruit. How about a yummy salsa?

IMG_3408

This fruit salsa is delicious with meat and seafood. Or try serving it along side a grilled pork tenderloin for a nice pop of flavor and color. Spoon it onto flavorful chicken thighs. Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips.  Or maybe try it alongside some brie cheese and crackers. The possibilities are endless!

As you will see there is so much flexibility with one simple recipe. It has bold flavor and is packed with nutrients.   It is a snap to make and easily customizable to suit your own personal preferences.  I make this fruit salsa with cilantro for a little kick, but I would use basil in place of cilantro it if my mom was going to eat it.  She doesn’t like cilantro.

That is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colso easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup coarsely chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • pinch of salt and pepperIMG_3399

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top and drizzle with olive oil.  Give the salsa another good stir and there you have it.  This is best if it sits for a few hours in the fridge before serving.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

IMG_3403

IMG_3407

 

 

 

IMG_3408

When in Rome…or Houston

1 Nov

I like to eat regionally.  I am always up for a culinary adventure.  My blog on the Witch Doctor recounts such an adventure.  Find it here: https://busymomswellness.com/2014/07/31/when-in-rome/  Luckily, another adventure came along, and it was a blast!

I was in Houston Texas recently for a professional healthcare conference.  Regional food, ingredients, and influences are experiences I gravitate toward, even when a trip is work related.  Lucky for me that this trip across country was allowing such a culinary outing.

With its geographical proximity to Mexico, Houston cuisine is inspired by hispanic flavors.  With that, tex-mex emerged as a culinary theme in this area of Texas.  I couldn’t wait to dig in!

I have been to Mexico and had authentic food there.  I am talking middle of the jungle freshly caught and prepared armadillo, to name one memorable meal in that country.   Unfortunately many Mexican  local restaurants in the United States just don’t thrill me.  So naturally I was excited to be going to Houston where authentic mexican flavors inspire the food.  Many folks in my office that had been to Houston were happy to offer me the name a local favorite-Pappasitos.  It was a place that had 2 thumbs up from folks not only in our east coast office, but the Houston office as well.  Say no more…I was all in.

When we arrived at the renowned restaurant, I warned my dining companions that I would be taking pictures of the food.  (The dork in me always comes out when I dine with beautiful and authentic food). The place was busy, and it took a minute or two for us to get a table.  When we did, I was ready to follow tradition.

It is de rigueur at this place to begin with a margarita.  Being a midwestern girl, margaritas I was familiar with were typically a sweet bottled mass produced mix with tequila splashed in, and I was not a big fan.  But what the heck..when in Rome…

The margarita that I had in Houston was like nothing I had tasted before, much to my delight.  Obviously it was a drink made from scratch, not a bottled mix.  The margarita was loaded with refreshing ice, tangy citrus flavors, and a good size piece of lime.  It had a wonderful balance of sweet, tart, and tequila.  Wow!  Delicious!

Oh yeah.  Mandatory at a tex mex place in Houston!

Oh yeah. Mandatory at a tex mex place in Houston!

Moving on to the chips that are always on the table at mexican restaurants in this country, Pappasitos did not disappoint.  The chips were warm and had very little salt on them. They were thin and pleasantly crispy.   Several small dishes of salsa were placed on the table for us to enjoy.  And enjoy we did!  The salsa assortment was also fresh and fabulous.

Our dinner included flavorful rice that had flecks of chopped vegetables.  It was firm to the bite and one of many accoutrements to the meal.  We also had creamy delicious beans. Also offered were warm fresh tortillas, and tender juicy chicken.  The food was piping hot and laden with spices that imparted Mexican essence, and a pleasant heat.  The guacamole was chunky. It was fantastic.  Dining regionally rocks!

Sauces, or salsas, placed on our table at Pappasitos.  YUM!!

Sauces, or salsas, placed on our table at Pappasitos. YUM!!

An amazing plate of food with Mexican inspired ingredients and flavors.

An amazing plate of food with Mexican inspired ingredients and flavors.

Time for soup!

12 Oct

Ah yes.  The calendar says its October.  We may still be having some warm days, but make no mistake.  It is fall.  Soup is on!

Let’s have a brief history of soup.  Many historians believe that soup is as old as the history of cooking.  Soup is an ancient food.  It was the perfect food for rich and poor, all cultures, healthy people and invalids.  In other words, it was an ideal food for everybody.  Most everyone had access to a pot and fire  Not only that, anything can go into soup.  So it is easy to understand how it dates back hundreds of years.

The art of tossing things into a pot for a one dish meal started out as a rustic meal, and has come a long way.  Soup is nutritious, flexible with ingredients, warm and nourishing.  It can be as simple or as sophisticated as desired.   My number one reason for loving soup, though, is that it can be made on any budget.  Another bonus…soup can easily feed a crowd.

I am not the only one craving comfort food at the moment.   I went out to lunch with some folks from the office.  They invited me to “go out for soup”.  Sure, I thought.  When I inquired as to where we were going for soup, the answer confused me.  Donna, a coworker,  said “Oh, to a Mexican restaurant down the street”. Umm, what?  A mexican place?  But always one for a culinary adventure, off I went with the office crowd.  I need not have questioned the rationale.

The soup and quesadilla lunch special was about 6 bucks.  It was easy on the budget, but more than that, it was fantastic!  Who knew that you could get delicious soup at a place that I relate more closely with a cheesy, spicy, rice and tortilla meal.   This lunch outing really got me jazzed yet again for soup season.  Its time for some fun.   After all, it is fall!

The soup and quesadilla lunch special.  Delish!

The soup and quesadilla lunch special. Delish!

Just look at that chunky soup filled with veggies, avocado, and chicken.

Just look at that chunky soup filled with veggies, avocado (a favorite superfood of mine), and chicken.

FRESH SALSA!

21 Aug

It’s time to really dig into the fresh tomatoes and corn of the season.  There are a million things to do with beautiful summer vegetables.  I just love the versatility of grabbing some tomatoes and thinking of so many ways to use them.

Speaking of the summer bounty…it’s time to make some fresh salsa.  Who doesn’t  love salsa, served with corn chips-I love the low sodium baked version-Now make some super fresh salsa from scratch.  Fresh salsa is also great on meat and fish.  It packed a punch of flavor, and you can make it as zippy as you want.

It’s time

And be creative. Start with:

  • 5 tomatoes, chopped
  • 1/2 Vidalia onion, finely chopped (sometimes I use green onions instead)
  • 1 bunch cilantro, chopped
  • 1-2 finely chopped jalapeno peppers
  • 2 T. lime juice
  • Salt and Pepper to taste

Throw all these ingredients in a bowl.  Give it a quick stir.  Refrigerate.  Yup, it’s that easy!

Then add, if you so choose:

  • Fresh corn, just cook it and cut it off the cob
  • Black beans, rinsed
  • A variety of other peppers chopped-they are bountiful in the summer!
  • Chill your salsa, and serve with baked corn chips

Grab the chips and a beer.  Enjoy!

Salsa. Its not just for vegetables anymore!

21 Jul

That’s right.  I said it.  Hey, I love salsa and chips as much as the next guy, but with the bounty of beautiful summer fresh fruits, I just have to take my salsa recipe and change the ingredients from veggies to fruit.  I do this every summer.  My fresh fruit salsa is now a requested summer staple.  A salsa of any kind is usually raw cut or chopped vegetables or fruits.  Typically a salsa is used as a condiment.  It can also be used with corn chips as an appetizer or snack.

This fruit salsa is delicious with meats, but it is just great with corn chips too!  It has bold flavor, so a little goes a long way.  A flavorful salsa is easy to make, and extremely versatile.  It is easily customizable to suit your own personal flavors.  I make this fruit salsa with cilantro for a little kick, but I would substitute it if my mom was going to eat it.  She doesn’t like cilantro.  But that is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colorful.  And so easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • pinch of salt

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top.  Give the salsa another good stir  This is best if it sits for a few hours in the fridge before serving.  I have used this as a topping for grilled pork tenderloin and with low fat corn chips as a starter.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

Chop up some melons.  About a cup of each should do!

Chop up some melons. About a cup of each should do!

Next, chop up 2 peaches, mix with the melons and add the black berries.

Next, chop up 2 peaches, mix with the melons and add the black berries.

Toss in some diced red onion and some cilantro.

Toss in some diced red onion and some cilantro.

Give everything a good mix.  Then squeeze the fresh lime over it.  Give it another good stir and into the fridge it goes!

Give everything a good mix. Then squeeze the fresh lime over it. Give it another good stir and into the fridge it goes!