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Posts Tagged ‘salsa’

by Sarah Steimer

Green bean and cilantro salsa

Not only is this a great salsa, but it’s really an awesome side dish as well. The best part is for sure the crunch, so think about adding it to a soft taco.

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by Caitlin Saniga

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussles sprouts, etc., I've been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, green onions, tortilla chips and kidney beans. Not a bad combination!

Ever since Sarah tried this *beautiful* roasted sweet potato with Brussels sprouts, etc., I’ve been dying to come up with a roasted sweet potato recipe on my own. This rendition was based on what I had in my fridge and pantry: some salsa, leftover cabbage, feta, green onions, tortilla chips and kidney beans. Not a bad combination!


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by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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by Sarah Steimer

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The red chiles really would have made the salsa stand out, but the flavors are awesome regardless of color. I am such a sucker for a good Mexican dish, how many times do I have to say this to you all?


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by Sarah Steimer

Peanut butter and salsa was not a flavor combination I ever would have considered --- let alone a combination that is completely delicious. Don't knock it until you try it, I guess! The bits of kale were my favorite part because the PB/salsa sauce really stuck to those greens.

Peanut butter and salsa was not a flavor combination I ever would have considered — let alone a combination that is completely delicious. Don’t knock it until you try it, I guess! The bits of kale were my favorite part because the PB/salsa sauce really stuck to those greens.


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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  • ┬átoppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Sarah Steimer

Grilling fish is not easy, it stuck to the grate a lot even though I brushed it with olive oil first. I’m sure baking the fish instead of grilling it would give you nearly the same effect.

For the corn salsa:

  • 1 cup corn (fresh, frozen or rinsed from a can)
  • 2/3 cup black beans
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced (de-seed if it’s a very hot pepper)
  • 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
  • salt and pepper, to taste

Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.

The salsa is great just with chips as well.

For the fish

  • 3 tilapia fillets
  • olive oil
  • salt and pepper
  • 6 small corn tortillas

Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.

Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.

Makes three servings.

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