by Priya | Oct 27, 2012 |
When you have a garden that gives you the freshest ingredients to make the finest salsa, I say, heck why not make the most of it! The garden truly is on its way out with the chill of Autumn setting in. Nevertheless that chilies are putting out their last produce for the season as are the tomatoes. The cilantro is still going strong although not for much longer, perhaps and the bell peppers are finally making an appearance. So whatchya waiting for? That’s right! Get that salsa made already, will you?! Chop up some onions and garlic and squeeze some fresh lime juice into the above ingredients and a smidgeon of salt and voila – And what is the secret ingredient? Habanero peppers of course A quarter goes a looooooooong way so be judicious in your use of this dynamite pepper Ingredients 2- 3 medium sized tomaotes 1 small onion 1/2 cup of fresh cilantro 1/2 habanero 1/2 bell pepper 2cloves of fresh garlic1- 2 tsp of lime/lemon juice salt Method Chop all ingredients finely if you do not have a mixer that can make the salsa for youOtherwise, chop roughly and put in your vitamix or magic bullet and let it go until it is blended but retains some textureRefrigerate immediately if you are not using right away NOTE: this tastes best fresh or made half an hour before use – keep refrigerated for best taste. Enjoy...
by Priya | Feb 13, 2011 |
This is a very popular Mexican dish. it’s easy to make and can be made as healthy as you want it to be.. As you can see, I am trying to exhaust all my frozen pumpkin packs. This was our Super Bowl special and I must say it was an easy one and as always the intent was to make it as healthy as possible – truly that does not take much – you know … Go easy on the cheese and practically no oil needed…I also made a corn enchilada which I am giving the recipe for as well. Pumpkin & Black Bean Enchiladas in Green Sauce In Words Ingredients for Pumpkin Black Bean Enchiladas 2 cups of cubed pumpkins 2 cans of black beans washed and drained 3 cloves of garlic 1/2 cup of diced tomatoes 4-5 green chilies (not for the faint-hearted) 2 dried red cayenne peppers (optional 2 tbsp of chopped cilantro 1tsp of cumin 1 tsp of rasam powder (optional) 1 can of Enchilada –verde sauce (green) 1 tsp of olive oil Corn Curried Enchiladas in Red Sauce For Corn Curried Enchiladas 1 medium sized pack of frozen baby corn 1 mediun sized red onion 2-3 green chilies (adjust to taste) 1 tbsp medium hot salsa (I used President’s Choice) ½ cup of grated Mozzarella and Sharp cheddar grated I tsp olive oil 6 Tortillas – I bought multi grain ones – Each about 130 calories And 1 cup of grated cheese to sprinkle on before baking Preparation of Pumpkin Black Bean Enchiladas Thaw the pumpkin – If you are using fresh ones, microwave-cook...
