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Posts Tagged ‘jalapenos’

by Sarah Steimer

I'm calling this one of our best guides ever. These jams have been incredible and I've spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week. And don't worry about it going bad — it does not last that long.

I’m calling this one of our best guides ever. These jams have been incredible and I’ve spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week.

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Sarah Steimer

Don't make this if you're very, very hungry - like we did. Not that it won't fill you up, it will. It just takes a little longer to prepare than you would expect and the fantastic smells will kill you.

  • 4 flour tortillas*
  • 1 large onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 2 15-ounce cans black beans, drained and rinsed
  • 12 ounces beer (this is the average bottle size – choose a milder beer like an amber ale or lager)
  • 1 cup frozen corn
  • 1 cup chopped bell peppers (or another vegetable of  your choice, or just more corn)
  • 4 scallions, thinly sliced
  • 8 ounces shredded cheese – we went with Monterey Jack

    Neither corn nor peppers are in season where I live - BUT this was the perfect time to whip out the veggies I blanched and froze at the end of last summer!

Spray a springform pan with oil, or apply oil with a paper towel. Place one tortilla in the bottom of the pan, trimming the edges if necessary.

In a pan with oil, add the onions, garlic, jalapeno, cumin, and salt and pepper to taste. Sauté until onions have softened.

Add the beans and the beer, bringing the liquid to a rolling boil. Reduce to a simmer and allow the liquid to almost completely evaporate. The recipe said this should take 8-12 minutes but I think that was a complete lie. It felt more like 15-20 or so. But we were also wildly hungry so it may not have taken that long.

Add the peppers, corn and scallions until heated through. Remove from the heat.

Layer about 1/2 cup or so of the mixture onto the tortilla in the pan, followed by a handful of cheese and top with another tortilla. Repeat and finish with the last tortilla on top, sprinkling some extra cheese on this.

Bake at 350 degrees for about 10 minutes, or until the cheese melts and starts to brown. Remove from the oven and let sit for 5 minutes before cutting.

Makes about four servings.

*I don’t have a springform pan and, instead, used an 8-inch cake round and smaller tortillas. Because the sides of my pan were not very high, we were only able to layer four tortillas and had about two cups of the black bean mixture left.

Recipe adapted from: Elly Says Opa!

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by Sarah Steimer

My boyfriend Bill actually made this... there is literally nothing in the world Bill loves more than hummus. Nothing.

  •  1 sweet potato, peeled, chopped and boiled until fork tender
  • 1/2 can (14.5 ounce) garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • dash nutmeg
  • 1 jalapeño, chopped and seeded
  • salt and pepper, to taste

Combine all ingredients, except olive oil, in a food processor. Add the olive oil as you mix, you may need less or you may need more. Drizzle in water as you process until it reaches a consistency you like (Bill likes it chunkier, so we didn’t add too much water).

Recipe adapted from: Spoon Fork Bacon

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by Sarah Steimer

You usually run across two types of recipes for spaghetti squash: The obvious spaghetti and a squash gratin. Well done finding a new twist, Everyday Food.

  • olive oil
  • 3 shallots, minced
  • 2 small jalapeños, seeded and minced
  • 3 tablespoons minced, peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper
  • 3 cups roasted spaghetti squash (how-to for cooking the squash here), patted dry with paper towels
  • 2 eggs, lightly beaten
  • 1/4 cup flour

In a large nonstick skillet, heat olive oil. Add shallots, jalapeños and ginger to the pan, cooking until everything is softened. Add cumin and coriander and cook until fragrant. Season with salt and pepper and let cool slightly.

I added more flour than necessary because I didn't take the time to pat the squash dry. I'd be a bit more careful next time for sure.

Transfer the mixture to a medium bowl and wash the skillet so you can reuse it. Add the spaghetti squash, eggs and flour to the shallots mixture and combine. Spray the clean skillet with cooking spray and let it heat up.

In batches, add batter in about 1/4 cupfuls to the pan in pancake form – just like potato pancakes. Cook until each is golden brown on both sides. Keep in a warm oven until ready to serve.

NOTE: Don’t skip the salt, otherwise you can’t pick the flavor up as well. Very important. I also didn’t offer a dipping sauce with this, but I can imagine it would be great with plain yogurt or another tart sauce.

Recipe adapted from: Everyday Food

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by Sarah Steimer

The original recipe didn't call for any beans. Whaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat.

  • 3 pounds tomatillos; husks removed, washed and cut into quarters
  • 2 pounds ground beef (or pork shoulder cut into pieces – whatever you’d like)
  • 1 large white onion, diced
  • 2 poblano peppers, diced
  • 3 jalapenos, diced
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons dried or fresh cilantro
  • 2 cans chickpeas, drained and rinsed
  • salt and pepper

In a food processor or blender, puree the tomatillos until smooth.

In a medium skillet, cook the ground meat and drain. Add onions to the pan and saute until translucent. Add the meat and onions to a slow cooker, along with the peppers, cumin, garlic, cilantro and chickpeas.

Cook on low for about 2 hours. Serve with tortilla chips and a dollop of plain yogurt (taste the same as sour cream, I swear)

Serves 6. I cut mine in half and we still were eating it for a few days.

Recipe adapted from: Everyday Food

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by Caitlin Saniga

This is a nice hearty salsa that takes minimal prep work, aside from the chopping.

  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, chopped into small bits (seeds removed if you don’t want your face to evaporate)
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • 1 (8 oz.) bottle zesty Italian dressing
  • juice from 1/2 a lime
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can black-eyed peas, drained
  • 1 bunch chopped fresh cilantro
This was the first time I'd had black-eyed peas in a long time. Love their subtle flavor!

This was the first time I'd had black-eyed peas in a long time. Love their subtle flavor!

Combine all ingredients in a large bowl. Cover and chill in the fridge for 2 hours to let the flavors blend. Serve with tortilla chips or spoon over tacos.

Recipe adapted from: AllRecipes.com

Photos:  Holly Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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