Roasted Tomatillo Chipolte Salsa

I love chipolte peppers, especially the ones that come in adobo sauce. They've got such a wonderful smokiness to them, and bring a lovely complex flavor to whatever you add them to. (Try the Chipolte Cilantro Hummus or Chipolte Black Bean Cakes)

The chipolte peppers in this salsa bring the heat, while the roasted tomatillos and vegetables give it a great smoked flavor. On the heat scale of 1-5, this ranks in at about a 4.5, so if you're heat-sensitive, decrease the amount of chipoltes.



Roasted Tomatillo Chipolte Salsa
6 tomatillos, husks removed
4 plum tomatoes
5 cloves garlic
1 small vidalia onion
3 canned chipolte peppers
2 tsp of adobo sauce (from the chipolte peppers)
1/2 tsp sugar
3 tbsp fresh cilantro

In a large heavy pan over high heat, place tomatillos, tomatoes, garlic, and onion. Roast 8-10 minutes, stirring occasionally, until there are roasted spots on veggies. Remove from heat, place on a plate, and cool for a few minutes. Place in food processor with chipolte peppers and sugar, and process until still chunky. Add cilantro, and pulse a few times until desired consistency. Allow to rest in the refrigerator for a few hours for flavors to mix well.

Chilled Peach Soup

If I had to pick my top 5 recipes of all times, this would definitely be included in that category. And when I introduce this soup to some, it's met with a "Wha...??" I have to admit, when I was served this in a restaurant years ago, I was somewhat skeptical of it. But as soon as I tasted it, I knew it needed to be recreated in my own kitchen.

It's the perfect blend of everything - sweet, a touch of tang from the wine, and touched off with freshly-cracked black pepper. And while you might think the combination of everything in it might be a touch odd, I promise you'll love the flavors of it.

This recipe is perfect for summer breakfasts and brunches, and also is a lovely appetizer for a light summer meal.



Chilled Peach Soup
1 (16oz) bag frozen peach slices, thawed
3/4 c pineapple juice
1/2 c orange juice
1 tbsp lemon juice
1/4 c white wine
3 tbsp sugar
1/2 c sour cream (or yogurt)
1/2 c half and half (or soymilk)
1/4 tsp cinnamon
A few shakes of nutmeg
freshly cracked pepper

Thaw peaches, and reserve 1/4 c. Place the rest of the peaches and the ingredients in a blender. Blend well until pureed. Dice remaining peaches and stir into soup. Chill for a few hours. Serve in bowls, and top with freshly cracked pepper.

Banana Oatmeal Snack Cake

Everyone has their own recipe for banana bread - the one their mother used to make, or the one they found in their favorite cookbook. But most banana breads are full of oil, and usually include a good-sized amount of sugar.

This one is a good-for-you version. The whole wheat flour and flax meal give you a nice hit of fiber, the olive oil is the "good kind of fat," and the amount of sugar is relatively low. However, despite all of the fairly healthy ingredients, it's got a lovely flavor.



Banana Oatmeal Snack Cake
1 c whole wheat flour
1/2 c flax meal
1/2 c brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 c oats
1 c mashed banana
1/3 c plain yogurt
1/4 c olive oil
1 tsp vanilla
2 eggs, beaten (or egg substitute)

Preheat oven to 350 degrees. Grease a 8x8 square pan, or a regular loaf pan. Combine all dry ingredients in a large bowl. In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well. Add wet ingredients to dry, stirring gently just until fully moistened. Spread batter into prepared pan, and bake 30-35 minutes (50-55 if using loaf pan), until toothpick inserted in the center comes out clean. Cool thoroughly and slice.

Bueno Fresh Salsa

I think one of the best things about going to a Mexican restaurant is the little basket of chips and salsa they bring you before you eat. You could make a whole meal from it, especially if it's good housemade stuff.

Someone recently asked if I had a good fresh salsa recipe. Despite my love for it, I rarely ever make it at home. I decided today was as good as any to try a batch, and I'm glad I did. This recipe will definitely be making its appearance multiple times this summer.

Since fresh perfectly ripe tomatoes are hard to find sometimes round these parts, I added a can of crushed tomatoes, which add a lovely base and flavor to the salsa.



Bueno Fresh Salsa
1 (28oz) can plain crushed tomatoes
1 large tomato, seeded and chopped
1 c vidalia onion, finely minced
2 jalapeno peppers, seeded and minced
1/4 c white vinegar
1 1/2 tsp salt
1/4 c fresh cilantro, minced

Combine all ingredients in a large bowl. Allow to hang out in the fridge for a few hours, to allow flavors to combine.

Orange Flax Cake

If you haven't noticed, I love to slip flax into things. I especially love slipping flax seed meal in, which is more digestible by your body. Usually in most recipes, you can substitute a nice portion of the flours with flax meal.

This cake is amazingly delicious, and fairly low in calories. Also, it's got a nice amount of protein and fiber in it, and the addition of the orange juice and orange zest really add a lovely tone to the entire cake.



Orange Flax Cake
1 c dried cranberries
1/4 c sugar
1/4 c fresh orange juice
1 c flax seed meal
2 1/4 c whole wheat flour
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp grated orange zest
1 egg, beaten
1/4 c oil
1 1/4 c fresh orange juice

Preheat oven to 375. Combine first 3 ingredients in a small bowl and set aside. In a large bowl, combine all dry ingredients, including the zest. In a smaller bowl, combine the remaining ingredients, and add them to the dry ingredients. Once well-mixed, stir in the cranberry mixture. Place in a greased 8x8 pan, or a bundt cake pan, and place in preheated oven. Bake 30-35 minutes, until toothpick inserted in cake comes out dry.
Remove from pan and cool on a wire rack. Slice when cool, and serve with drizzled honey.

Spanish Rice & Beans

Spanish rice is everywhere, and everyone has their own way of making it. There's the kind you get at a Mexican restaurant, or the type you get from a Tex-mex restaurant. If you go to Guatemala, they make theirs completely different than they do in Puerto Rico. And even among Puerto Ricans, they have different ways to make it, depending on what part of Puerto Rico you came from, or if you are a New-Urican. And of course, the best rice recipes are the ones where there is no recipe, but simply "add this until it looks good, and then add that."

When I lived in Guatemala, I fell in love with their version, and learned how to make it there. Then when I moved back here to the East Coast, I discovered the Puerto Rican version. I finally asked a woman at work who had brought some in for lunch if she would share her recipe. Although she didn't give me measurements, or anything other than a list of ingredients, after a few trial-and-errors, I was finally able to come up with a version that is tastefully wonderful. The following is the result. Any decent grocery store with Goya products should have the ingredients.



*If you are unable to locate any proper fresh Sofrito in your area, I've linked to an authentic recipe. It is definitely worth having some of this on hand, and not only to make this rice.


Spanish Rice & Beans
3 tbsp Sofrito
1 pkt Goya Sazon seasoning
1 tsp Goya Adobo seasoning
1 (8 oz) can tomato sauce
30 oz water
1 (15 oz) can black beans, drained (or whatever beans you prefer)
2 cups long grain rice

Combine sofrito, sazon, and adobo in a large saucepan. Add sauce and water, and bring to a boil over medium high heat. Once boiling, add beans, and bring back to a boil. Add rice, bring to a boil, cover and lower heat. Cook for an additional 20-25 minutes, stirring every 5-10 minutes, until rice is tender. Remove from heat, and allow to cool slightly. Serve and enjoy!

Microtato Chips

You might want to prepare yourselves for this, folks. Because I'm about to introduce something revolutionary to you. And I'm sure everyone and their mother have been making these for years, but it's new to me. Fat-free potato chips. And I'm not talking those little potato-eque wafers you get at the grocery store. I'm talking straight up potato chips, just as good as the full fat ones, just as crispy, and definitely just as tasty.

Follow me on this - potatoes, made in the microwave, with just a smidgen of cooking spray. Flavored with whatever spice combination floats your boat. I'm talking Old Bay, I'm talking chili powder with fresh lime, I'm talking freshly cracked black pepper and sea salt.

*This is also my entry in Sweetnick's Tuesday Anti-Oxidant Rich Food Roundup*



Microtato Chips
2 large potatoes, freshly scrubbed
cooking spray
parchment paper or wax paper
desired seasoning
a microwave

Thinly slice potatoes, using either a mandolin, or a regular vegetable peeler. Spray a sheet of parchment paper (or wax paper) lightly with cooking spray, and lay potatoes out in a single layer. Season with desired seasoning, and place in the microwave. Microwave on high, 5-7 minutes, until chips start to brown. Remove from the oven, and cool for a few seconds. Enjoy!

*And if you do make these, I'd love to know some more seasonings that worked for you