It’s salsa time!

Homegrown tomatoes are amazing! They are juicy, plump, packed with vitamins and actually taste like a tomato. What a difference the sun makes!

And this summer we’ve had nothing but sun, so my garden is brimming with ripe, red, juicy tomatoes screaming to be eaten…so what to do with all those lovelies? Make salsa fresco!

tomatoes

It’s super simple and takes about 15-20 minutes.

Here’s what you’ll need;

Use the freshest of tomatoes for this recipe. I like the heirloom varieties best, though they are on the pricy side if your not growing you own, so if they are out of your price range, then try to find the tomatoes that are heavy in weight, firm to hold, yet soft to the touch – hopefully that makes sense! Whatever your preference with tomatoes, go for the best and this will make all the difference between an amazingly refreshing salsa and a ho-hum one…

So, here you go;

1.5 cups tomatoes (about 2-3 medium) – seeded and finely diced. With very fresh tomatoes, the seeds practically fall out while cutting into slices. I cut tomatoes into slices (then seed), then chop.

1 good handful of chopped cilantro +/- depending on taste

1/4 of a small white onion finely chopped +/- depending on taste

1/2 of a fresh jalepeno or serrano chili (with seeds), finely chopped – or use more for a more spicy salsa…

fresh squeezed lime juice from about 2 limes. (again, use more if you like)

1-2 good pinches of kosher salt

Mix all together in a bowl and readjust seasonings to your liking.

salsa

Eat immediately or let rest for a few hours before serving. This salsa will keep for a few days refrigerated, but best to enjoy within a day or two.

Enjoy!!

Who screams for ice cream?

Everyone right?

Though, what’s a mom to do if her child needs to be dairy free?

Make dairy free ice cream! That’s right, ice cream – without the cream…

A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.

If you can’t do soy milk, try coconut milk.

Sean’s Peanut Butter Ice Cream

Recipe by Kristynwho needs a spoon

Ingredients;

ingredients

2 1/3 cup soymilk (or coconut milk)

3/4 cup sugar

1 tablespoon cornstarch

1/2 cup peanut butter (smooth or chunky)

1 egg, beaten

1 teaspoon kosher salt

How to;

In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.

Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.

Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.

Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.

Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.

Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.

Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.

Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.

Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.

Peanut butter ice cream

Yum!

How do you like your ice cream?

easy maine crab salad

This must be the most simple Crab Salad Recipe – ever!

crab salad prepared

It will also work for lobster…

I’ve not bought Maine crab meat since last summer and it’s been on my mind a lot lately…so, on a whim, I stopped by a local fish market just a few miles down the road (open only during the summer months – one must take advantage of the few places open this time of year!!) and picked up an 8 oz. package of local crab meat.

Drove straight home and began dicing.

ingredients

A few minutes later I was in heaven.

crab salad on bed of greens

Fresh crab salad on a bed of crisp local greens – my lettuce never did make it…yet, that is…once cooler weather approaches, I will plant again…fingers crossed.

Anyway, if you like crab meat, have the ability to buy it – fresh – then do try this recipe.

Crab Salad

8 oz. Crab meat

One Celery Stalk

Quarter of a Shallot

Mayo.

Juice from one lemon

Salt

Pepper

Love

That’s it.

Find yourself some super fresh crab meat. Not in a tin.

8 ounces is just fine.

Flake into a medium sized bowl.

Finely dice celery stalk and shallot.

Add to crab meat.

Add pinch of corse salt,

and a couple of turns on a pepper grinder…

Add juice from half a lemon.

Then add one small spoonful of mayonnaise and mix.

Taste,

and adjust to liking – perhaps more lemon juice, salt or pepper?

Maybe it’s just perfect…

Serve between two slices of soft bread and fresh lettuce leaves or on a bed of greens with crackers served on the side…or enjoy by the spoonful…

No matter what – just enjoy!

Let me know what you think?

What would you do differently?

Enjoy.

xo

it’s been far too long…

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I’ve needed to post.

Desperately.

So here it is.

In photographic form…

A taste of the last six months.

Yeah for summer!

What have you been up to?

enjoy

xo

coconut curry with tofu

Curry. I like it a lot.

It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.

This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!

Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.

So if your wondering what to have for dinner, why not try a simple curry?

You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…

I didn’t have much on hand,

veggies

(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have;  one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.

Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:

While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is  ready when your curry is ready…

First, dice

cubed tofu

sauteed tofu

and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.

sauteed veggies

In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.

add coconut milk

Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.

IMG_4251_2

Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.

top view - served

Salt and lime to taste.

Easy. Delicious. Healthy. Versatile. Inexpensive.

served 1

What’s not to love?

Enjoy.

roasted almonds

I’m attempting to make hand made chocolate bars for Valentines day and was in need of roasted almonds…I had almonds, but not roasted almonds…after a quick (well, not so quick with my dial-up internet connection – I know, what?) search online, I realized these smokey beauties would be a cinch to make.

olive oil and salt covered almonds

All you need is a bit of kosher salt, some olive oil and a cookie sheet.

I placed a cup of raw almonds in a bowl, drizzled with a bit of olive oil (just enough to coat each nut), threw in a good pinch of kosher salt – tossed well and then placed nuts onto a baking sheet.

Baking sheet went into a pre-heated 400 degree F. oven and baked for 10 minutes.

roasted almonds 2

Voila – roasted almonds.

roasted almonds

Such a simple snack to make!

Roasted nuts will keep for weeks in an airtight container…

Do you have a favorite recipe for roasted nuts?

If so, please share below!

Enjoy.

…the last taste of summer

It’s officially fall now.

The autumn equinox has come and gone and the leaves are beginning to turn here in Maine…apples and pumpkins abound, mums (the flowers) are being popped into the ground and into pots everywhere and the smell of smoke is in the air…but I’m still savoring the last taste of summer…

vine-ripened

Vine ripened tomatoes,

basil 2

fresh basil,

fresh mozz. 2

fresh mozzarella

presto pesto

and pesto.

Melt together between two slices of bread and you will taste summer in a way which no other sandwich compares…

Granted, my tomatoes have all been plucked from their vines (nights are getting a bit too chilly for them) and they now continue to ripen on my window sill and the basil (still in the garden) is starting to brown, but I picked as much as I could before the cooler nights settled in and I’m so glad I did! I’ve made batches of pesto, stored what I could in the fridge and am drying more…

So what to do with all those tomatoes, basil and pesto?

Bake some bread, buy a block of fresh mozzarella and get slicing….

Now it’s not a ‘cheap’ sandwich to make if you have to buy all the ingredients, but if you’ve been fortunate enough to grow the basil and tomatoes and have the desire to bake some bread (check this recipe out for a very simple and inexpensive recipe) all you’ll need to buy is the fresh mozzarella. The least expensive block I’ve found sets me back $4, but I can get at least 4 sandwiches from one, so that ends up being only $1 per sandwich (at least for the cheese), a far cry from what this sandwich would cost if it was to be ordered out…

Gather your ingredients;

tomatoes + basil

sliced bread 2

fresh mozz. 2

A few leaves of basil, a few slices of fresh mozz., a couple pieces of bread, a tablespoon or two of pesto and sliced tomato. Add a drizzle of olive oil and balsamic if you wish, a bit of butter for browning and you will have the tastiest summer sandwich – ever!

Spread each half of bread with pesto,

pesto spread 2

top with a layer of basil, fresh sliced mozzarella and then tomatoes…drizzle with a bit of olive oil and balsamic (if you wish), a sprinkle of salt and top with other half of the bread…butter each side and place on hot griddle. Turn once browned and then cook the other side. Cut and serve! side view layered 2

layer tomatoes, basil and cheese 2

top view browned

cut and ready to serve 2

These were so delicious, Michael and I agreed we each had to have a second!

Are you missing summer already? Then why not make this sandwich and be reminded…

What are your favorite summertime ingredients? What’s your favorite sandwich?

Enjoy.