Grilled Salsa

I learned how to make some of the best salsa today. If grilling isn't an option it will work fine in the oven. However the flavor is enhanced by the smokey charcoals.
THIS IS SPICY! By adding more tomatoes, taking out a jalapeño or the seeds will decrease the heat. This is great with eggs, tacos, burritos, chips, really anything that needs a little kick! I am not posting a final picture cause it ain't pretty salsa, but who really cares? as long as it tastes good!

Before

Grilled Salsa:
2 Fresh Jalapeños  stemmed & cut in half
2 Fresh Tomatoes quartered
1 Yellow Onion, sliced up
1 clove of garlic halved
2 TBS Cilantro
6 TBS Fresh squeezed Lime Juice
Dash of salt & pepper

After

Put Jalapeños, Tomatoes, Onion, and garlic clove on foil and grill or roast until it reaches a dark color, and the skin is charred. The juices should bubble all around. After doing this it can be used right away, or put in the fridge overnight. I let it sit overnight since I ran out of moments. The next step is to puree the roasted vegetables  and add the Cilantro, lime juice, salt and pepper.

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Meaty Tomato Pasta

Spring has sprung and it has been busy in my house. I notice I haven't written a new post for almost 2 months. I have been half writing posts. Now I plan to finish.
This post is about my throw together dinner that is my go to at least once a week. It is healthy and easy! So many different combinations can be put into this dish. It's just whatever I have on hand. Alright here we go Baked Meaty Tomato Pasta!
1 TBS Olive Oil
1 TBS diced garlic
 1/2 Yellow onion diced
15oz can of Tomato Sauce
 16- 20oz Meat-- this can vary*
 1/4 cup pured squash, sweet potatoes or carrots etc.- OPTIONAL
1 tsp dried Basil
1 tsp dried oregano
1 tsp dried dill weed
2 tsp Salt
1 tsp ground black pepper
3/4 pound whole wheat pasta or gluten free pasta
8 oz  Shredded Italian Cheese- this can vary**

optional add ins - 1 cup of corn kernels, 1 /12 cups Garbanzo beans,  Use rice instead of Pasta!
* Meat-I use Italian sausage links the most, brown them up then slice. But using ground beef, turkey, chicken is great too. Really any kind of meat that is available.
** Mozzarella, Parmesan, Romano-  in a pinch I have used cheddar.

In a 4 quart pot start boiling water for the pasta, add a pinch of salt. Once the water starts to boil add the pasta and cook according to the package instructions.

before adding the cheese and baking!

 Meanwhile in heavy roasting pan cook your meat. Once it is done cooking, drain the fat- if any and set aside. In the same pan add the Olive Oil and saute with the onion and garlic till translucent.  If the meat needs to be sliced slice it now and add to the onion garlic mix. Time to add the spices, tomato sauce,  and pured veggies. By this time the pasta should be done cooking. drain but SAVE some of the cooking water! Add the pasta directly to the tomato mixture, toss all together. At this point look and see if the sauce looks a little dry, that is when I like to add some of the pasta water to thin it out. After everything looks combined sprinkle the top with the cheese and turn the oven to broil- (my saute pans are all metal if yours have a plastic handle I suggest you transfer the pasta to a baking dish then sprinkle with cheese) Toss the whole thing in the oven to brown the cheese up for about 3-5 minutes. Pull from the oven let sit a few minutes before eating. So quick and easy, the best part just use up what is in the pantry and fridge.


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On the roller derby news front my team has a game coming up on May 19th. If anyone is in the Everett, Washington area you should come on by for a good fun game! Check out my team's website for all the details. http://www.tacokickers.com/.

Brussels Sprouts

I have had the reputation of not liking green things from when I was a kid. But really no joke I love green things- with a few exceptions. Broccoli is my first love then green beans, peas, Brussels Sprouts and artichokes. I would say that is pretty good. However Brussels Sprouts have only been on my radar for about a year and a half. My dad always cooked them in balsamic vinegar. I started liking them when I visited my friends restaurant Hunger in Seattle. She cooked me amazing Brussels Sprouts. I couldn't get enough and so the love affair began.  Of course she cooked them in butter. The saying is always correct: butter is better, fat is fabulous. I started eating them with everything, on pizza was the best. Oh the cheesy goodness of them on pizza.
Now I am trying to cook my veggies in less butter, and fat. A few days ago I was experimenting with cooking them light. The first attempt was blasting them in the oven on a high temp with some spices. It turned out pretty good, I ended up dipping them in Dijon. So the next night I decided to roast the Brussels Sprouts in Dijon and some spices. Wow was that a horrible idea- I still ate them but it was horrible. Now I have  been looking for great Brussels Sprouts recipes, here are a few along with my quick blasted Brussels sprouts

Blasted Brussels
2 cups Brussels Sprouts
1 tsp. minced Garlic
1 tsp. red pepper flakes
1/2 tsp Black pepper
1/4 tsp. kosher Salt (optional)
 Heat the oven to 450*, while preheating cut the ends off each sprout and remove any leaves that might look discolored or bad. Depending on the size I always cut them in half or even quarter, it helps them cook faster. Wash the sprouts and leave them pretty wet. Spread over a single layer on a baking sheet. Once all spread out sprinkle with garlic, red pepper flakes, black pepper and salt if using.  Cover with a sheet of foil. Roast for about 7-9 min, then remove the foil cover. Turn the oven to BROIL. Broil uncovered till they start to brown at the edges. This should only take a few minutes. Take out and let sit for a few, because those suckers are going to be HOT! Eat them as they are or dip in balsamic dressing or Dijon mustard.
Below is a little link love:
shaved-brussels-sprouts-salad from cooking light looks fresh and exciting
roasted-brussels-sprouts simply roasted is really the way to go from the Barefoot Contessa
bucatini-with-cauliflower-and-brussels-sprouts from Food and Wine sounds delish in this complete meal I would just use whole wheat pasta instead of white.
warm-brussels-sprout-leaves from Sunset looks fun taking the leaves off them.

Grainy Beer Mustard

Soaking Mustard Seeds in Beer

 I never knew that making mustard was so easy. I came across some mustard seeds 1/2 price, I figured I would give it a go. Just like my other recipes, I change it to my needs or what I have in my pantry. I found a great recipe from smedette. I didn't have everything her recipe required, so I changed it a bit.
I must say if you have never made mustard, just do it. It's so easy, you don't even have to can it. Just keep it in the fridge, or share with friends. Either way it will disappear quickly! I had it the other night on my burger- and it was 1 million times better then the store bought stuff!


When buying spices look for them in the Bins or bulk section of the store. Buying in bulk is much more inexpensive, then the tiny fancy jars. I like to make a big trip down to Pike Place Market and visit Market Spice- they have the best selection. 


Grainy Beer Mustard:
1 12oz bottle of beer
 (I used Pyramid Hefeweizen)
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/2 cup mustard powder-mild works best
1 TBS onion powder
1 TBS Kosher Salt
1/2 cup apple cider vinegar
3 garlic cloves minced
2 TBS Sliced jalapeño pickled
1 TBS sliced habanero pickled 
Pour beer and mustard seeds into a glass jar and set aside for a few hours- or even overnight in Fridge, to let the seeds soften.
Whisk mustard powder, onion powder and salt in a small bowl.
Using a food processor or blender, blend the garlic, jalapeño, habanero together. Add the beer soaked seeds, blend to break up about half of them.  Whisk in mustard powder mixture and vinegar. Put in non-reactive pot and cook over medium heat until just barely boiling; whisking often.  Turn down heat to low and simmer for 10 minutes, cook longer if you desire a thicker mustard, or less for a thinner mustard. And thats it, mustard is made. Let it sit for a few days for the flavors meld. Refrigerate if you don't plan to can. 


For you canners out there, this is easy.
 Use a hot pack method, for water bath processing. Process in boiling water for 10 min. take out and let sit for 24 hours, remove rings and store. 
I hope you all enjoy!