I was going to wait until next year to publish this little recipe. But I’m all caught up in the moment. The tomatoes are still rolling in from our garden and the only way we can stand to eat them anymore is salsa. I need to write this all down and get it out there right now. My kids love this stuff.
This summer I’ve been falling in love with Alice Walter’s The Art of Simple Food. Her salsa recipe is the basis for this one and I love it.
Heirloom Tomato Salsa Recipe
The ingredient ratios in this recipe are extremely negotiable. But please do use the best tomatoes you can find. They carry the entire show. I’ve done it without the onion and with parsley instead of cilantro and it was still great.
3 – 4 heirloom tomatoes, cored, seeded and chopped fine
1/4 cup diced red onion
1 scant teaspoon kosher salt
Juice of one lime
A handful of fresh cilantro, chopped
Mix all the ingredients in a bowl and mix to combine. Transfer to a quart jar and put it in the refrigerator for at least 1/2 hour to allow the flavors to develop. Serve with tortilla chips. We like to use the Scoop variety because the tomatoes release a fair amount of liquid.
prep-time: 10 minutes
yield: approximately 1 quart
Belltown Hill Orchards in Glastonbury, Connecticut grows a plum called Methley. It is my favorite plum. I use it to make some very tasty vanilla plum jam. When I’ve used up my energy making jam, I turn to my dehydrator and 12 hours later we have chewy little morsels that are sweet as well as a bit sour. They are heaven.
The best part is that the fruit does not need to be peeled. I just cut out the pit, and chop the plum into quarters.
Next, they are lined up on the tray and dehydrated for about 12 hours at 135 degrees.
They taste like candy. Really good candy that is all natural and perfectly delicious. Finding homemade snacks that taste as good as, if not better than, chemical-laden grocery store goodies always feels like a tiny victory for my family.
Store them in an airtight container at room temperature. Try your best to share.
They will keep for months if they are properly dried.
We saw some lightening bugs flying around last night. This morning I spied a couple of them hitched to each other on the window. It feels like late spring has skipped directly into summer around here. If you’re like me and still have some frozen fruit you put up last summer that needs to get used up, look no further. Compote is the way to go.
Rhubarb Black Raspberry Compote Recipe
3 cups chopped frozen rhubarb
1/2 cup sugar
3 cups frozen black raspberries
1/4 cup Cointreau
Place rhubarb and sugar in a medium pan and cook over medium heat and cook for 5 minutes until the rhubarb is thawed. Add raspberries and stir for 3 minutes until thawed.
Remove from heat and stir in Cointreau. Serve warm over vanilla ice cream or cool with yogurt. Store in an airtight container in the refrigerator for up to 2 weeks.
Yield: 2 cups
Prep-time: 10 minutes
Eton Mess (a traditional English dessert consisting of strawberries, whipped cream, and crushed meringues) is my kids’ new favorite reason for livin’/snack. This afternoon they were happily introduced to meringues. Then we smashed them into bits! It was great.
I even put them to work making their own snack. Here they are whipping some cream and smashing meringues.
They are very focused.
But the pay-off for all their hard work is deemed worth it.
A sure sign that a snack is a winner is when my children, who are usually nice enough to humor me, refuse to stop eating so I can take a couple photos. [/donotprint]
Eton Mess On A Stick Recipe
This recipe actually works best with huge industrial-strength California strawberries. The beefy berries hold their own on skewers better than I imagine delicate local berries would. They also have more square footage for the whipped cream and meringue to cling to. For the meringues I took the easy route and used Trader Joe’s Vanilla Meringues, but feel free to make your own, especially if you have a ton of egg whites and sugar waiting to be used.
1 pound strawberries, washed, hulled, and halved lengthwise
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
3 medium meringue cookies
Pour the cream and vanilla into a small bowl. Whip the cream mixture until peaks form. Set aside.
Place the meringues in a sandwich bag or under a towel and gently smash the cookies into tiny bits with the flat side of a meat tenderizer.
Stab the berries with a small bamboo skewer. (Cut off the pointy tips if your little ones can’t be trusted not to poke themselves in the eye.) Dip the berries into the crushed meringues, the whipped cream, and then maybe the crushed meringues one more time. Consume immediately.
Yield: 3 servings
Prep time: 10 minutes
Having been a vegetarian for many years, I’m still learning when it comes to making a decent meatball. Jamie Oliver’s Food Revolution is where I got the recipe for these little beauties. Lucky for me, we had a few leftover and I was able to whip up a delicious quick lunch that took no thought. Bliss![/donotprint]
Mini Open-faced Meatball Sandwiches
If you’re lucky enough to have some leftover homemade meatballs on hand, drop everything and make this now. Obviously, the proportions and number of sandwiches can be adjusted to your needs. The only real requirement is that the bread be sturdy enough to support all of that cheesy meaty goodness.
3 small slices of rustic bread
4 fully cooked small meatballs, cut in half
3 1-inch by 4-inch slices of white cheddar cheese
Preheat the broiler in the oven on High. Slide a rack into the upper third of the oven so the sandwiches will be close (but not too close) to the heat.
Assemble the sandwiches by placing the bread on a baking tray and topping them with 2 or 3 meatball halves. Top with a slice of cheese. Broil for 5 minutes or until the cheese is melted and has begun to brown.
Yield: 3 mini sandwiches
Prep-time: 5 minutes
Bake-time: 5 minutes
The people of Spain who originally came up with this concoction are clearly culinary geniuses. I’m in love with this dip right now. I usually have all the ingredients on hand and it takes no time at all to make. Plus it’s vegan and doesn’t feel as heavy as the usual diary-heavy party fare.
Romesco Dip Recipe
This recipe is minimally adapted from Allison Fishman’s You Can Trust a Skinny Cook. Love this cookbook. Everything I’ve made from it has kicked some major arse.
1 slice bread, whole wheat or otherwise
1/2 cup sliced toasted almonds
1 garlic clove, peeled and smashed
1/2 cup jarred roasted red pepper, dried with a paper towel
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 tablespoons water
Place the bread, almonds, and garlic into the bowl of a food processor and whiz until the almonds are finely ground – about 30 seconds.
Add the red pepper, vinegar, salt, red pepper flakes, and olive oil and process until smooth. Add the water in a steady stream through the feed tube with the processor running.
I find that this dip thickens up nicely if refrigerated overnight in an airtight container. Serve at room temperature with bread or vegetables. Spread it on sandwiches. Serve it with grilled chicken, fish, or vegetables.
Yield: 2 cups
Prep-time: 12 minutes
I kind of hate Valentine’s Day. From my perspective as a mother, it’s a holiday that sneaks up on me out of nowhere just when I feel like I’ve restored some balance in our diets after the holidays. And my husband and I aren’t really into it. If the holiday was more along the lines of Mommy and Daddy get to take off for a week and hang out on a beach in the Caribbean, now that is something we’d be happy to celebrate. But an expensive night out at a crowded restaurant or a wilted bouquet of flowers is something we’ve decided to skip entirely.
However, always wanting to be a proper and loving mother, I feel compelled to acknowledge the holiday. And even I will admit that it is nice to have a reason to celebrate in the middle of The Darkest and Coldest Month.
Also, please note that my 4-year-old decided she needed to take photos of her snack today before she ate it. This isn’t the first time she’s mimicked my insanity. I guess she’ll have her own blog up and running by the end of the year.
Raspberry Cream on Heart-shaped Toast Recipe
Any frozen or fresh berry blend can be used in place of the raspberries in this recipe. Blackberries, I’m sure, would be especially nice. I experimented with different sized hearts cut out of toast and the bigger (around 4 or 5 inches) hearts worked better. The raspberry spread is a little on the thick side and didn’t do well when I tried to squeeze it onto a tiny piece of toast.
1/4 cup frozen raspberries, slightly thawed
1/4 cup cream cheese
1/2 teaspoon vanilla extract
1 teaspoon sugar
2 slices of toast, cut into hearts using a cookie cutter or free form
Vigorously mix together the raspberries, cream cheese, vanilla, and sugar in a small bowl. Spread onto prepared heart-shaped toasts and serve immediately.
Prep-time: 5 minutes
I don’t know about you, but our summer is off to a good start…
Gone are the orange and brown days of winter. The berries are finally here!
1 pint (3 cups) fresh strawberries
1 cup semi-sweet chocolate chips OR chocolate chopped into small pieces
1/4 cup virgin coconut oil
Wash strawberries. Spread them out on a towel to dry completely.
Meanwhile, place the chocolate and coconut oil in a microwaveable cup, mug, or small bowl. Gently microwave the chocolate and coconut oil for 2 minutes at very low power (10 or 20 percent). Check the chocolate and stir if possible. Microwave for another minute on low power and keep checking until the chocolate is mostly melted. Stir vigorously until the remaining chocolate is melted and well combined with the oil.
If you don’t have a microwave, you can melt the chocolate in a double boiler over medium low heat.
Dip the strawberries in the melted chocolate. Place on a sheet of wax paper. The chocolate will set in a about five minutes. Serve.
Yield: approximately 24 strawberries
Prep-time: 10 minutes
These beet chips are yet another example of a supremely healthy snack that I probably never would have prepared if it hadn’t been for this blog. And my preschooler, who loves beets to begin with, said, “These are better than chocolate chips mama!” I kid you not.
She calls these “Swirl Chips”.
2 or 3 medium beets
Preheat oven to 300 degrees Fahrenheit.
Wash the beets throughly. Cut off both ends and peel. Keep a towel on hand or do your peeling under running water in order to keep the juices under control.
Slice the beets very thinly (about 1 millimeter) with a mandolin. (The mandolin is actually necessary. Uniform thickness in the chips is required in order for them to bake evenly.)
Lay the sliced beets out onto parchment-lined baking sheets. They can be placed close together as they will shrink during baking. Sprinkle with salt, if desired.
Bake for 20-30 minutes keeping a close eye on them after 20 minutes as they burn easily. The beets will still be pliable when done and will crisp up as they cool. Serve. Store any leftovers in an airtight container. Depending on how dried out the chips are, they are probably good for at least few days.
I’m thinking these might be tasty served with Herbed Yogurt Dip.
Note: Beets that were at least three inches wide have less of a tendency to shrivel up during baking.
Yield: several handfuls of chips
Prep-time: 5 minutes
Bake-time: 20 minutes (per batch – one beet fills approximately two baking sheets)