Citrus Salad

 Citrus Salad

(recipe modified from two kooks in the kitchen)

Serves 4 as a side dish

 

Ingredients

·       ▢ 3 oranges or clementines or other citrus fruit

·       ▢ 1 avocado, peeled and diced or sliced

·       ▢ 1/2 head of lettuce, ripped into bite size pieces butter, Boston or Bibb

·       ▢ 2 cups (60g or 2 oz) baby spinach leaves, 

·       ▢ 1/4 cup (33g) toasted nuts (pine nuts, sliced almonds, sunflower seeds, pecans, pistachios, pistachios, hazelnut, walnuts)

 

Vinaigrette Dressing

·       ▢ 1.5 tablespoon lemon juice

·       ▢ 1 teaspoon dijon mustard

·       ▢ 1 tablespoon honey

·       ▢ 1/4 cup olive oil 

·       ▢ 1/2 teaspoon kosher salt 

·       ▢ 1/4 teaspoon black pepper

 

Other garnishes (optional) 

·       ▢  goat cheese, feta, herbs, balsamic reduction drizzle, etc…

 

Instructions

1.              PEEL AND CUT CITRUS FRUIT: To remove peel and white pith (the white flesh under the peel) on oranges: cut off both ends of the fruit and set one cut end on the cutting board to stabilize. Use a sharp paring knife to slice down the sides removing the peel and white flesh, conforming to the shape of the fruit. Then cut the fruits into thin slices (about 1/4 inch/0.36cm). Cut orange slices in half. Place fruit and avocado in a bowl. 

2.              MAKE VINAIGRETTE DRESSING: Whisk together lemon juice, Dijon, honey, salt and pepper. Slowly add olive oil while whisking, until well blended. Pour half over citrus fruit and gently toss together. 

3.              ASSEMBLE CITRUS SALAD: Mix lettuce and spinach together and divide among 4 plates (or lay out on a serving platter or shallow bowl). When ready to serve (not before as greens will wilt), place fruit over the lettuce and sprinkle with toasted nuts. Drizzle extra dressing on if needed (you probably won't need it all). Garnish with your choice of garnishes above. 

Vegetarian Tortilla Soup

 Vegetarian Tortilla Soup

(Recipe modified from Cookie & Kate)

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings

INGREDIENTS

·       1 to 1 ½ teaspoons chili powder, to taste

·       1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

·       2 tablespoons plus 2 teaspoons extra-virgin olive oil

·       1 large yellow or red onion, chopped

·       1 medium red bell pepper, chopped

·       ¼ teaspoon fine salt, more to taste

·       4 cloves garlic, pressed or minced

·       2 teaspoons ground cumin

·       2 cans (15 ounces each) black beans, rinsed and drained, 

·       4 cups (32 ounces) vegetable broth

·       ¼ cup chopped fresh cilantro, divided

·       1 to 2 tablespoons lime juice, to taste

·       Freshly ground black pepper, to taste

·       Garnish options: salad toppers(tortillas), diced ripe avocado, crumbled feta cheese or drizzle of sour cream

 

INSTRUCTIONS

1.     In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.

2.     Add the garlic and cumin and chili powder and cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, and cook for a minute, while stirring, to bring out its best flavor.

3.     Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.

4.     Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.

5.     Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

 

Homemade Salsa 3 Ways

 Homemade Salsa 3 Ways

Traditional Mexican Salsa 

(Recipe from Ricardo) 

 2 tbsp (30 ml) olive oil 

1/2 to 1 jalapeño pepper, seeded and finely chopped 

1 small red bell pepper, seeded and diced 

1 small red onion, diced 

1/2 tsp ground cumin 

1/2 tsp sweet paprika 

1/2 tsp ground coriander 

2 garlic cloves, finely chopped 

1 lime, the juice only 

2 tbsp (30 ml) tomato paste 

1 teaspoon (5 ml) sugar 

2 cups (340 g) plum tomatoes, peeled, seeded and roughly chopped (about 5 tomatoes) 

1/4 cup (10 g) fresh cilantro, finely chopped 

 In a pot over high heat, soften the jalapeño pepper with the red bell pepper, onion, cumin, paprika and ground coriander for 2 minutes. 

Add the garlic and cook for 1 minute while stirring. 

Add the tomatoes, lime juice and tomato paste. 

Season with salt and pepper. 

Simmer for 5 minutes over medium heat. 

Add the cilantro and mix well. 

Transfer to a bowl and let cool 

Cover and refrigerate for 6 hours. 

Serve with nachos and other Mexican dishes, if desired. 

 Fire Roasted Salsa 

 (Recipe From Thug Kitchen) 

 1 can (14.5 oz) fire roasted diced tomatoes 

½ white onion, chopped 

1/3 cup chopped green onions 

1/3 cup chopped cilantro 

1 jalapeno pepper, seeded 

1 entire roasted garlic

 ¼ teaspoon ground cumin 

Juice of ½ lime 

Salt to taste 

Roast the entire garlic: Turn toaster oven on to 400 degrees 

Line with aluminum paper 

Cut off the top part of the garlic to expose the bulbs. 

Take off some of the extra paper on the outside to expose some of the bulbs aswell but make sure its still holding together so don’t overdue it. 

Put the garlic on the aluminum paper and drizzle olive oil over it. 

Wrap up the garlic in the aluminum paper, only leaving a small hole at the top. 

Put that in toaster oven for about 40 minutes. 

 Add all the ingredients into a food processor. 

Chop up to desired consistency.

 I like mine to still have some pieces, and not be entirely smooth. 

 Mango Salsa 

(Recipe from Cassandra Lonion) 

 3 tbsp olive oil 

2 tbsp fresh chopped coriander 

1 tbsp honey 

½ tsp salt 

2 mangos, diced 

1 small red onion, chopped finely 

Juice of 1 lime

½ jalapeno seeded and finely chopped 

 Mix all ingredients together and enjoy!

Homemade Strawberry Jam

Homemade Strawberry Jam (recette modifier de Cassandra Lonion) 500g de fraises entiere 325g de sucre 2-3 c a soupe de jus de citron 1c a the de vanille Placer tout les ingredients dans une casserole a feu doux et apporter a ebolution. Cuire 10 minutes Retirer les fraises et les placer dans un pot Laisser le reste du liquide dans la casserole et reduire jusqua consistence desire Cuire environ 45 minutes (la premiere foi jai cuit 30 min et cetais beaucoup trop liquide comme confiture donc sa prends plus de temps.)

Classic Bruschetta

 Classic Bruschetta

(Recipe from natashaskitchen.com)

INGREDIENTS FOR TOMATO BRUSCHETTA:

• 6 Roma tomatoes, 1 1/2 lbs, diced
• 1/3 cup basil leaves, chopped
• 5 garlic cloves, divided
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• balsamic glaze

INGREDIENTS FOR TOASTS:

• 1 baguette
• 3 Tbsp extra virgin olive oil
• 1/3 cup shredded parmesan cheese

Instructions

Make the Tomato Topping:

1.             Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.

2.             Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

3.             Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

4.             Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Make the Bruschetta Toasts:

1.             Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

2.             Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.