Archive for the ‘Appetizers’ Category

This year tomatillos graced our garden for the first time. I wasn’t sure what to expect, but sakes alive have they grown like crazy. Tomatillos are a smallish green fruit covered with a paper-like husk.

For years I’ve made fresh salsa but never salsa verde. Salsa verde is a tangy, zesty salsa, usually milder than tomato salsas.

Wanna make some? Here’s what you’ll need: tomatillos, jalapeños, onion, garlic, cilantro and salt.

Under that papery skin, tomatillos are a little sticky, so you’ll need to wash them in warm water to remove the sticky stuff.

I soaked mine in a bowl of warm water for about 5 minutes, then rinsed them well.

Next is a quick roasting of the garlic, onion, jalapeños and tomatillos. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway through roasting time.

When roasted, the tomatillos will turn a warm yellow in color.

Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.

Next, is the processin’ of it all. Basically, throw all the roasted ingredients, along with the cilantro and salt, in a food processor and whirl away. There’s no real right or wrong order or way to process the salsa, but I always like to start with the spicy stuff first.

I like to make sure it will be chopped up into small pieces. It’s no fun biting into a honking big piece of jalapeño, or maybe you like that sorta thing?

For this salsa I followed the jalapeños with the onion.

Then the tomatillos.

You can see that I’m starting to push the limits of my food processor here. Finally add the salt and cilantro, and pulse a few more times.

Looking good!

Serve with chips, veggies or even as a hotdog topping. Yes, it’s a yummy replacement for relish. Yes, yes it is.

Enjoy!

Tomatillo Salsa Verde Recipe
(makes a bunch – about 5+ cups*)

Ingredients:

2 pounds tomatillos, husks removed & washed

6 jalapeños

4 garlic cloves

1 medium-large onion

2/3 cup fresh cilantro leaves

2 teaspoon salt

Instructions:

Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.

Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.

In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.

*This amount pushed the limits of my food processor, so you may want to half the recipe, or process in batches if you’re concerned with overflow.

Enjoy!

Around here tomatoes are bursting out this time of the year, and that means an abundance of tomato sandwiches, fresh salsa, sauces and this bruschetta topping stuff we regularly throw together. Seriously, I don’t know what you would call this…other than good.

It’s most definitely good. And quick and easy. So quick and easy, I feel kinda silly sharing it but it’s too tasty not to mention. To get started, you’ll only need a few things: tomatoes, basil, balsamic vinegar, extra virgin olive oil, salt and pepper.

Begin by dicing the tomatoes.

Add the diced tomatoes to a medium sized bowl.

The basil is next. I like to make a neat stack of with the basil leaves .

Begin chopping in one direction, creating long thin strips (or chiffonade).

Then cut perpendicular to the first cuts for smaller basil pieces.

Add the chopped basil to the diced tomatoes.

Then pour in the balsamic vinegar.

The olive oil goes in next.

In goes the salt.

Finally, add the pepper.

Mix all ingredients together well.

Add additional salt and pepper to taste. Serve right away, or cover and refrigerate until needed. The longer the ingredients mingle, the better it gets.

It can be served as a bruschetta topping, but it’s equally as nice on chips, crackers, or my favorite, melba toast.

I don’t know who Melba was, but I like that Melba, and her toast. That toast rocks. The melba toast pairs nicely with this topping because the juice/dressing soaks into the toast quite nicely without it getting too mushy. The toast stays nice and crunchy, plus it’s a lighter option than most chips and crackers.

And see this liquid at the bottom?

What liquid is remaining after the tomatoes are gone makes a great salad dressing, so don’t toss it.

Enjoy!!!

Topping for Bruschetta or Melba’s Toast
(makes about 2 1/2 cups)

Ingredients:

2 1/2 cups tomato, diced (about 4-5 medium sized tomatoes)

2 tablespoons fresh basil, chopped

1 tablespoon balsamic vingear

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

extra salt and pepper to taste

Preparation Instructions:

- In a medium sized bowl add the diced tomatoes and basil, along with the balsamic vinegar, olive oil, salt and pepper.

- Mix all ingredients together well.

- Add additional salt and pepper to taste.

- Serve right away, or cover and refrigerate until needed.

Trying to find healthy snack options for on the go is a challenge, no doubt. With a little planning and prep these roasted garbanzo beans can go along for the ride.

Roasted garbanzos are a crunchy, tasty treat! They’re easy peasy, and a good source for dietary fiber and protein. And the fun thing about roasting garbanzos, is that you can change up the seasonings to make your own unique version. Here’s one combo I threw together. You’ll need garbanzo beans…

Olive oil, soy sauce, salt, pepper and ancho chili powder.

Begin by preheating your oven to 400° F. Place the garbanzo beans and all other ingredients in a bowl and combine well.

Coat every bean.

Spread them evenly on a baking sheet and bake for approximately 40-45 minutes.

Stir/toss the beans and check their progress at 15-20 minutes intervals. After about 40 minutes, taste one for doneness. They should be crunchy, almost crispy. If not done to your liking, continue to roast, checking every couple of minutes until complete.

Roasted Garbanzo Beans Recipe
(makes about 1 cup)

Ingredients:

15.5 oz. canned garbanzo beans, drained

1 tablespoon olive oil

1 teaspoon soy sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ancho chili powder

Directions:

- Begin by preheating your oven to 400° F.

- Place the garbanzo beans and all other ingredients in a bowl and combine well, coating every bean.

- Spread them evenly on a baking sheet and bake at 400°F for approximately 40-45 minutes.

- Stir/toss the beans and check their progress at 15-20 minutes intervals. After about 40 minutes taste one for doneness. If not done – to your liking continue to roast, checking every couple of minutes.

- When done, cool and enjoy!

Do you have any quick and healthy snack for on the go to share? Please do, I need some ideas!

(I’m happy to be in a formal partnership with Bush’s Beans but the post above isn’t a part of that agreement. I just love beans and this recipe, and hope you enjoy it too.)