Archive for the ‘Dips/Dressings’ Category

Sweet and Spicy Mango Chutney (?)

Wednesday, June 5th, 2013

Beautiful Ataulfo mangoes from Bountiful Baskets paired with red peppers 3 for $1 at one of my favorite stores, what does that mean?  Well, in my kitchen it means “Sweet and Spicy Mango Chutney”.  I don’t know that this could technically fall under the “chutney” category as it has no nuts, no raisons, and none of the curry flavors I associate with chutney.  It’s probably more like a salsa but since that is the name it came with, and I do not think it’s polite to rename someone else’s baby…chutney it is.

This recipe is beautifully simple to create and has a wide range of uses.  I start by dicing mangoes, red bell peppers, and yellow onion.  That all simmers in a mixture of brown sugar, apple cider vinegar and lime juice.  I add in finely chopped garlic and finely chopped ginger along with a happy helping of crushed red peppers.  When that is smelling good and looking pretty I pack it all into my warm pint or half-pint jars and water-bath the heck out of it (15 mins in my neck of the woods).

Sweet and Spicy Mango Chutney (?)

Ingredients

  • 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
  • ½ cups diced red bell pepper
  • ½ cup finely chopped yellow onion
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 1 cup light brown sugar
  • 1¼ cups cider vinegar (5%)
  • ½ cup water

Instructions

  1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
  2. Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.
  3. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
  4. Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  5. Process in a boiling water canner. (10 mins to 1,000 ft- 15 mins from 1,001-6,000, 20 mins above 6,000)
  6. Let cool, undisturbed, for 12 to 24 hours and check for seals.
  7. Serve up and enjoy!

The shelf- life is supposed to be 1 year but with it’s delicious taste and versatility, mine has never lasted that long.  What do I do with it you wonder?  Thanks for asking because I really want to tell you.  One of my favorite ways to use it up is for a Sunday slow cooker meal that has become a family favorite.  I pop in a lightly seasoned pork roast, add a touch of water and let it go low and slow until it’s literally falling apart.  I shred that sucker up and mix in a pint of “Sweet and Spicy Mango Chutney”.  This “Sweet and Spicy Mango Pork” is then served over rice or in cabbage leaves and topped with macadamia nuts for a delicious Asian dinner.

We have discovered that this recipe is great on the grill. I open a jar, pour some into a ziplock bag and pop in a few chicken legs or thighs, whatever I have on hand.  I let that marinade for an hour or so (don’t go much longer or the vinegar will break down the chicken too much) and then put the chicken on the grill.  I serve extra sauce (NOT any that was used as marinade) right at the table.

I have also found success making it into a salad dressing.  I take a half-pint jar of the “chutney” and whisk that up with a combination of olive and sesame oil and use it to dress a chopped green salad or an Asian-style cabbage salad.

Last , but certainly not least, this sauce makes a great dip for my favorite wonton recipe.  I add a touch of sesame oil and some soy sauce to the chutney and then let my guests dunk away.  (I’m including the wonton recipe here just for fun.)

Chutney, Salsa, Sauce or just YUM!  Whatever you decide to call it I hope you enjoy this delicious way to use up those mangoes.

Baked Wontons

Ingredients

  • 10 oz (about 1 can) shredded chicken
  • 1 can water chestnuts- drained and finely chopped
  • 1/2 cup thinly sliced green onion
  • 1/4 cup grated carrots
  • 1 tsp finely grated fresh ginger
  • 1 T soy sauce
  • 1 egg white
  • 1 clove garlic pressed
  • Coconut oil (liquefied)
  • powdered garlic (optional)
  • 24 sqr wonton wraps

Instructions

  1. Preheat oven to 425.
  2. Mix chicken, and all other ingredients except coconut oil, wontons and powdered garlic.
  3. Stir powdered garlic into the coconut oil (if desired).
  4. Brush edges of wonton with water. Place a small scoop (about a tsp) of filling into the center. For large wontons top with a second wrap. For smaller ones fold in half like a triangle.
  5. Line a baking sheet with wax paper. Put the wontons on the wax paper and brush with the oil. Bake 12-15 minutes.

Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread

Ingredients

  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper

Instructions

  1. mix all together, and chill

Miranda S.

Home Cook

Chocolate Fondue

Friday, February 15th, 2013

Here is an elegant and simple dessert that can be pulled together rather quickly.  This is what I served for our Valentines Day dessert, I peeled a couple blood oranges (amazing dipped in chocolate) from my “Citrus Pack”, strawberries and fresh coconut from the “Fondue Pack” and some homemade marshmallows a friend gave us.  Fondue and fruit in under 10 minutes!  Enjoy!

Miranda S.

Chocolate Fondue

Ingredients

  • 1/2 cup Heavy Cream
  • 2 Tbsp. Sugar
  • 1 tsp. Ground Cinnamon
  • 1 Tbsp. Butter
  • 4 oz. Semi Sweet Chocolate
  • 2 tsp. Dark Rum
  • 1/8 tsp. Grated Orange Zest

Instructions

  1. In a medium saucepan over low heat, bring cream, sugar, cinnamon and butter to a rolling boil. Remove from heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. Serve with your favorite fruit, brownie bites, pound cake or any other item you would like to cover in chocolate.

Strawberry Chipotle Jam

Tuesday, February 5th, 2013

One of the (many) drawbacks of being a gluten-free and nut-free household is that PB&J sandwiches are few and far between.  This is hard for me because not only do I love that lunchbox staple, particularly when accompanied by a tall glass of milk (another no-no in our house), but  I also really love making jams and jellies.  Unfortunately these goodies just don’t get used up as quickly in our home as they used to so I have had to make a decision- stop making them OR get creative with them.  I have learned that one of the (many) advantages to being a gluten-free, nut-free household is that I have the opportunity to get creative with the products I have on hand so that is the choice I have made.  Recently, I have taken my love of jam making to new levels.  I have been trying to find unusual ingredients and flavor combinations and then use them in ways that I have not tried before.  Pineapple-Lime Jam is now one of my favorite cake filling flavors.  (and thanks to BB I have a frequent supply of pineapple).  Apricot-Rosemary Jam has become a go-to for an elegant Sunday meal of glazed Roast Chicken.   One of my most requested flavors is Strawberry-Chipotle.  As strawberries pop up in the basket and the offerings page I try to keep some out of the view of the kiddos in order to make a batch of this delectable delicacy.

The fresh, sweet strawberries pair beautifully with the spicy smokiness of chipotle peppers.  The result of this pairing is a rich, red-hued jam that is versatile and delicious.  The deep red of this jam and the resulting sexiness (yes, I’m weird and totally think food can be sexy) of the dishes it creates make this a perfect part of a Romantic Valentine’s Day dinner.  I’m giving you here the basic jam recipe and three of my favorite ways to use it up.  I will warn you that these are not all the healthiest of recipes.  (I’m a sucker for cream cheese)  But for a special occasion they are fabulous!

Strawberry Chipotle Jam

Strawberry Chipotle Jam

Ingredients

  • About 3 lbs of strawberries
  • 2 large lemons- zest and juice
  • 6 cups of sugar (told you it wasn't the healthiest)
  • 4-6 chipotle peppers minced plus a few drops of the adobo sauce to taste (watch out if you are Gluten-Free many brands have gluten. The one GF brand I have found is La Costena)
  • 1/4 tsp salt

Instructions

  1. Chop half of the berries into small pieces, smash the rest, and mix together. You should end up with a total of 6 cups- a little extra is OK.
  2. In a saucepan combine the lemon juice, zest, sugar and salt over medium heat. Stir until the sugar dissolves. This is a thick, heavy mixture- be sure that you stir everything up from the bottom so you do not burn your sugar (This is the voice of experience speaking)
  3. Add all the berries, peppers, and adobo sauce to the pan (be careful as you add sauce- the flavor will intensify as it cooks.)
  4. Bring to a good boil and simmer. And simmer. And simmer. Seriously it could take up to 40 mins so just keep stirring and be patient.
  5. Check the gel consistency by placing a small amount on a very cold spoon, If it is the desired consistency take it off the heat. If it is still too runny…keep simmering!
  6. Place the hot jam in prepared jars. You can seal in a hot water bath according to the guidelines for your area (Vegas is 15 mins). Or you can refrigerate immediately and use up within a week or two. This recipe usually gets me 5-6 jars.

Strawberry Chipotle Cream Cheese Appetizer

Ingredients

  • 1 Jar Strawberry Chipotle Jam
  • 1 8 oz block of cream cheese
  • Assorted Crackers, pita, bread, veggies, etc. for dipping

Instructions

  1. Put the block of cream cheese into an oven-proof dish.
  2. Spoon the jam over the cream cheese.
  3. Bake in a 350 oven for 7-10 mins. until the cream cheese is soft.
  4. Serve up and enjoy!

Strawberry Chipotle Grilled Steak Salad

Ingredients

  • Strawberry Chipotle Jam
  • Oil of your choice (I like olive for this)
  • Spinach
  • Sliced or chopped Strawberries
  • Feta Cheese
  • Grilled Steak- Thinly sliced (this is even better if you have used some of the jam to glaze the steak as it grills)

Instructions

  1. Make a quick vinaigrette by whisking some of the jam into the oil (about two parts oil to one part jam) I like giving this a couple of zaps through the blender so that it is less likely to separate and has a creamier texture.
  2. Arrange the spinach and strawberries on the salad plate.
  3. Top with the sliced steak, drizzle with the dressing, sprinkle with feta cheese

Strawberry Chipotle Chicken

Ingredients

  • Strawberry Chipotle Jam
  • Water
  • Chicken- whole, legs, breast- whatever you like

Instructions

  1. Thin some of the jam with a little water (or if your jam turns out a little runny just go with that)
  2. Dry the chicken well. Season with salt, pepper, garlic powder, and cumin.
  3. Bake or grill as desired using the thin jam as a glaze. If you are roasting a whole chicken don't start the glaze right away as it will over cook- start glazing about half way through your cooking time.
  4. The jam gives the chicken a beautiful color and flavor. This dish is delicious paired with potatoes or rice, a nice salad, and hot green beans.

Recipe Round-Up for 1/19/13

Sunday, January 20th, 2013

Recipes with (v) are vegetarian.

Amy's Freaky Good Apple Tart from Food Network (v)

Lemon Pavlova from Eating Well (v)

Lemon-Herb Roasted Beets from Eating Well (v)

Strawberry Chicken Salad from My Recipes

Roasted Red Pepper and Potato Egg Pie from Rachel Ray (v)

Braised Salad-Savoy Cabbage from Melissa's Produce (v)

Salad Savoy Chips from Tasty Kitchen (v)

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice from Ingrid Hoffman

Orange and Balsamic Chicken

Orange Chicken from Blog Chef.net

Spring Salad with Strawberries and Creamy Orange-Avocado Dressing from Whole Foods Market (v)

Onion Potato Pancakes from Taste of Home (v)

Fruit of the Angels– Papaya (Papaw, Pawpaw)

Friday, November 30th, 2012

One of the exciting things about Bountiful Baskets is the occasional opportunity to try new fruits and vegetables. Once in a while, something really unique and unavailable in my Northern neck of the middle-of-nowhere woods Great Plains shows up in the basket. Today’s basket was one of those baskets! Papaya. PAPAYA! The only papaya I have ever tried before today is in Dole Tropical Canned Fruit—obviously not the same at all as eating the real, uncanned, fresh fruit. I am SO EXCITED! And my kids are too! Baloo the bear from Disney’s Jungle Book even sang a song mentioning the Papaya (in the Bare Necessities—you don’t need a claw to pick the big pawpaw!)

It is rumored that Christopher Columbus, upon trying a Papaya, called it the “Fruit of the Angels”. And, an amazing fruit it truly is! Aside from tasting heavenly and sweet, this fruit is PACKED with some power-house nutrients—provitamin A carotenoids, B vitamins, Vitamin C, lycopene, dietary minerals, and fiber, as well as many phytochemicals, including phynols (antioxidants). Papayas have a lot of natural pectin, which is useful for making jellies and jams. It is also the only plant that produces papain, an enzyme which helps break down proteins, and is often used as a meat tenderizer. Papayas are low calorie, and high fiber. The papaya seeds are edible and are sometimes used as a substitute for pepper, as they have a bitter but somewhat peppery flavor. The leaves have been made into teas in some parts of the world to help combat malaria and other ailments. And that is just the tip of the iceberg! Truly, a rather spectacular plant, and a spectacular fruit!

For more information about some of the health benefits of the papaya, here are a few links:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=47
http://en.wikipedia.org/wiki/Carica_papaya
http://www.gurumaa.com/content/papaya-a-powerhouse-of-nutrients.html
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1985/2

WARNING: If you have a latex allergy and are unable to eat avocados and bananas, you should also avoid eating the papaya, as there could be possible allergic reactions.

Here is how you eat it!

  1. Wash it
  2. Cut it in half
  3. Gently scoop the seeds out. Save the seeds to use in a salad dressing, or discard them.
  4. Either peel it gently with a knife or a vegetable peeler, or scoop out the soft meat with a spoon or melon baller
  5. Savor something tropical!

Here are some recipes to try, if you want to venture into cooking with the papaya instead of just chowing down on it!

Papaya Seed Salad Dressing

Ingredients

  • 1 tablespoon fresh papaya seeds
  • 1/2 small onion
  • 1/4 cup raspberry vinegar (or other try other flavors)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 cup vegetable oil

Instructions

  1. Process the seeds and the onion in a blender or food processor until finely chopped.
  2. Add the onion, vinegar, sugar, and salt and pulse a few times.
  3. With the processor running, slowly drizzle the oil in until it emulsifies.
  4. Enjoy on some greens!

Hawaiian Pineapple, Papaya & Maui Onion Relish

Ingredients

  • 1 Cup Hawaiian pineapple, cored and diced into small cubes
  • 1/2 cup papaya, diced into small pieces
  • 1/2 cup Maui onion, diced
  • 1/2 large red bell pepper, julienne cut
  • 3 Tbsp. Fresh sage, chopped
  • 3 Tbsp. Fresh Chinese parsley, chopped
  • 3 Tbsp. Red wine vinegar
  • 2 Tbsp. Fresh ginger, chopped
  • 1 Tbsp. Fresh garlic, minced
  • 2 Tbsp. Shoyu (may use low sodium)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste.

Instructions

  1. Combine all ingredients in a mixing bowl, tossing thoroughly. Set aside and chill for a few hours. Serve as a relish for grilled fish or chicken, seared ahi, or as a salsa with chips.

Notes

For some other fun recipes, check out:

http://www.hawaiipapaya.com/recipes.htm

Tomato Papaya Salsa

Ingredients

  • 1 ripe papaya (about 1 pound), peeled, seeded and cut into 1/4-inch dice
  • 4 large ripe plum tomatoes, seeded and diced (1/4 inch)
  • 1/3 cup diced (1/4 inch) red onion
  • 1 1/2 teaspoons finely minced and seeded jalapeño
  • 2 tablespoons chopped fresh cilantro
  • Finely grated zest of 1 lime
  • 1/4 cup fresh lime juice

Instructions

  1. Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.

Papaya Avocado Salad

Papaya Ginger Smoothie from Martha Stewart

p.s. If you would like a couple more Papaya recipes, Check out today’s (12-1-12) recipe round-ups!

Vegetarian Round-up for Conventional 10/20/12

Thursday, October 25th, 2012

Barley and Wild Rice Pilaf with Pomegranates from Huff Post

Winter Salad with Roasted Squash and Pomegranate Vinaigrette from Huff Post

(more…)

Vegetarian Recipe Round-Up (Conventional Basket) 10/6/12

Monday, October 8th, 2012

Caramel Apples from Allrecipes.com

Fuji Apple, Spinach, and Romaine Salad from Eckert Farms

(more…)

Grilled Fajitas

Saturday, August 25th, 2012

In the 1930′s, cattle ranchers on the vast ranch lands of South and West Texas inadvertently began one of the most popular traditions in Western cuisine. The ranchers would often allow beef to be butchered for the workers during round-ups and drives. Unwanted parts such as the head, hide, and trimmings (including pieces known now as “skirt steak”) were given to the Mexican cowboys. The vacqueros would use these pieces to create many different meals including menudo, barbacoa de cabeza, and what we now know as fajitas. They would slice and marinate the unwanted skirt steak, grill it over an open fire, and fold it up into a tortilla with beans and whatever vegetables they had. Over time, adventurous American cowboys sampled the meal and soon the tradition of using up the skirt steak for fajitas took off. (Only the most adventurous cowboys sampled the menudo and barbequed head and those two meals were left in the dust of comparative obscurity.)
(more…)

A Trio of Salsa

Saturday, August 18th, 2012


Last Monday I contributed for the Guacamole add on, and started to dream about rich, creamy guacamole. On Saturday I picked up my Guacamole pack and looked through the bag; avocados, green onion, jalapenos, cilantro, limes and another bag. Inside that bag was a treasure that I was not expecting; dried Chipotle peppers. By the time I got home I had lost interest in the avocados and my sights were firmly set on those wonderful aromatic chipotles. In my conventional basket were 4 big ripe tomatoes, BINGO…Fire Roasted Salsa! It took a couple days before I had time to make the salsa, by then I had remembered the avocados and guacamole.
(more…)