Newsletters: May - June 2007
Cook's Corner
Light, Healthy Summer Salsas and Much More
Apple Berry Salsa
MAKES 2 12 cups
Best with Sami's Bakery Millet & Flax Cinnamon Chips®
2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 T packed brown sugar
2 T apple jelly
Peel, core and chop apples. Place all fruit in bowl. Zest orange and juice it. Add orange zest, orange juice, brown sugar and jelly to fruit bowl. Stir gently.
(www.cookingcache.com)
Black Bean Mango Salsa Recipe
MAKES 4-5 cups
1 can black beans, rinsed and drained
1 cup firm-ripe mango, diced
1-4 oz Roma tomato, coarsely chopped
1/2 cup each diced orange and yellow bell pepper
1/2 cup finely diced onion
1 T chopped fresh cilantro
1 T chopped fresh jalapeno chili
1 clove garlic, peeled and minced
2 T lime juice
1 T red wine vinegar
salt and pepper
Mix all together. Add salt and pepper to taste. Serve with tortilla lime chips.
(www.cookingcache.com)
Eden® Tomato Corn Salsa
SERVES 10
1 can (14.5oz) Eden Organic Diced Tomatoes, undrained
1 can (14.5oz) Eden Organic Diced Tomatoes with Green
Chilis, do not drain
2 cloves garlic, minced
1/2 cup onion, minced
1/2 cup green pepper, diced
1/2 cup green onion, finely chopped
1/2 cup fresh parsley, minced
1 tsp ground cumin
1 T lime juice, fresh squeezed
1/2 tsp sea salt
1/2 cup Eden Red Wine Vinegar
1/2 tsp dried basil
1/2 tsp dried oregano
1 T apple juice concentrate, or 2 tsp maple syrup
1 cup organic sweet corn, fresh or frozen, blanched 2 minutes
Mix all ingredients together, and place in a serving bowl. For a more blended flavor, refrigerate overnight.
Mint Cucumber Salsa
MAKES 1 1/4 cup
1/2 cup diced seeded cucumber
6 T chopped red onion
3 T chopped fresh mint
1 T white wine vinegar
1 1/2 teaspoon olive oil
1 1/2 teaspoon sugar
Combine all ingredients and serve.
(www.cookingcache.com)
Salsa Del Demonio
MAKES 5-6 cups
1 medium white onion (1/2 c), diced
1 medium yellow onion, diced
3 cloves garlic, chopped
1 T cumin
1-4 T cayenne pepper, or any fresh hot pepper
5 or 6 tomatoes, diced
2 T cilantro, chopped
2 T parsley, chopped
1/2 cup ume plum vinegar
1/3 cup white wine vinegar
1 can black olives, chopped (optional)
1 or 2 bell peppers, chopped
Mix all ingredients together and serve. Makes an excellent topping for beans and rice, chips, enchiladas, fajitas, steak or even salad!
Salsa De Las Frutas
SERVES 4-6
1 large organic yellow onion, chopped
3 cloves organic garlic, chopped
1 T ground cumin
One-six tsp (to taste) cayenne pepper ground or equivalent fresh hot peppers
2 T organic cilantro, chopped
4-5 ripe organic tomatoes, chopped
1-2 oranges, seeded, diced
1 package organic strawberries, sliced
1 cup organic pineapple, canned or fresh
1 medium organic mango, chopped
1 T fresh ginger
Combine all ingredients and serve. A sweet Caribbean salsa which is excellent with chips, chicken, turkey, fish, or to take the edge off a spicy dish.
Baked Squash with Blueberries
SERVES 6
3 acorn squash
1 1/2 cups fresh or frozen blueberries
1/2 tart apple, peeled and diced
6 T firmly packed brown sugar
6 T butter
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds.
In a medium bowl, mix together blueberries, apple, brown sugar and butter. Fill squash halves with blueberry mixture.
Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50-60 minutes. Remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately.
(www.whatscookingamerica.net)
Fresh Blueberry Tartlets- A Raw Treat
SERVES 4
2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest plus extra julienne for garnish
1/2 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 cup packed pitted dates
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienne orange zest.
(www.epicurious.com)
Very Blueberry Oatmeal Muffins
MAKES 12
Combine:
1 cup oatmeal
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt
2 tablespoons grated lemon rind
Stir in:
1 cup milk
1 egg, beaten
3 T organic canola oil
Fold in: 1 - 1 1/2 cups blueberries
Preheat oven to 425. Do not over mix. Bake about 20 minutes. Recipe by Joan den Broeder
Grilled Tangerine Tofu
SERVES 4-6
1 pound firm organic tofu
1/3 cup tangerine juice
2 T rice wine
1 T soy sauce
1 tsp tangerine zest
1 tsp hoison sauce
1 tsp crushed red chile pepper
1/2 tsp 5-spice powder
Place a thick layer of paper towel on a plate. Place the tofu on the towels and cover with another thick layer of towels. Place a heavy skillet on top of the paper towels and let sit for an hour to remove excess moisture. Combine remaining ingredients for the marinade in a bowl. Cut the tofu into 1-inch cubes. Place tofu in a nonreactive bowl, pour the marinade over the tofu, cover, and refrigerate for 6 hours.
Soak wooden skewers in water for 30 minutes. Thread the tofu chunks onto skewers. Grill over a medium heat for 5 minutes, turn, grill another 5 minutes, until outside is slightly crispy brown.
(www.fiery-foods.com)
Grilled Fruit with Balsamic Vinegar Syrup
SERVES 6
1 small pineapple, peeled, cored and cut into wedges
2 large mangoes, cored and cut in half
2 large peaches, cored and cut in half
1/2 cup melted butter or Earth Balance®
2 T brown sugar
1/2 cup balsamic vinegar
Mint or basil leaves for garnish
In a large bowl, combine the pineapple, mangoes and peaches. Coat generously with melted butter. Sprinkle with brown sugar. Set aside. In a small sauce pan, heat the balsamic vinegar over low heat. Simmer until liquid is reduced in half, stirring occasionally. Remove from heat. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler with cooking spray. Position the cooking rack 4-6 inches from the heat source. Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3-5 minutes.
Remove the fruit from the grill and arrange into individual serving plates. Drizzle with balsamic syrup and garnish with mint or basil. Serve immediately.
Goat Cheese-Stuffed Turkey Burgers With Caramelized Onions
SERVES 4
2 T olive oil
1 1/2 pound ground turkey
4 ounces goat cheese, sliced into 4 one-ounce disks
4 hamburger buns
Salt and pepper
In skillet, heat olive oil. Add onions and cook over medium-low heat, stirring frequently until onions are caramelized (dark brown and very soft). This will take about 30 minutes. Divide ground turkey evenly into 8, 4-inch patties. Sandwich one goat cheese disc between 2 turkey patties. Wrap each in plastic wrap and press the edges together well to seal in the goat cheese. Reshape so the edges are not too thin. Refrigerate 30 minutes. Season with salt and pepper and grill approx. 4 minutes on each side. Serve on toasted buns topped with the caramelized onions.
Lemon BBQ Grilled Salmon
SERVES 4-6
1/3 cup tangy BBQ sauce
Juice of 1 lemon (3 to 4 T)
Zest of 1 lemon, grated
1/2 t cumin
1 T soy sauce
1/2 cup chopped cilantro
1 1/2 to 2 pound salmon filet (skin on)
Cooking oil
In small bowl, combine first 6 ingredients. Rinse salmon and pat dry. Brush salmon with just enough marinade mixture to coat, reserving the rest for when the salmon is cooking. Allow salmon to set for at least 10 minutes. Apply oil to cooking grates. Grill salmon, flesh side down, over medium heat for 3-4 minutes. Carefully turn salmon. Brush with remaining marinade and continue cooking for 5-7 more minutes or to desired level of doneness. Remove from heat and serve immediately.
Note: If you are not comfortable flipping the salmon over during cooking, it may be cooked skin-side down. In that case, cook the fish covered, with the grill lid down, for the first 4-5 minutes.
