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
[donotprint]The sad specimen pictured above is the result of one of my first attempts at jam. Apparently, I was going for broke with my first batch because I always manage to find another jar of it in the cupboard even when I thought I finally used it all up.
I remember that the jam recipe was pretty high in sugar (like most traditional jam recipes). After this batch I started using Ponoma’s Universal Pectin. In addition to the oxidization (browning on the top), the jam never really set so it’s more of a thick sauce. It’s great for yogurt, but I needed more than one way to use up all the jars we have. So I made some fruit leather. And even though my kids are probably going to have a mouth full of cavities the next time they go to the dentist, I still love this snack because it is easy easy easy.[/donotprint]
I still have about six jars of this stuff. I’m all ears if you have any other ideas for using it up.
Homemade Jammy Fruit Leather Recipe
3 cups unsweetened applesauce
1 pint of jam (scant 2 cups)
Mix the applesauce and jam together in a medium bowl until well blended. Divide between three 15-inch square dehydrator trays lined with lightly-greased plastic sheets. Spread the mixture over the sheet to about 1/4-inch thickness. My favorite tool for this job is a large offset spatula. Run your dehydrator according to the manufactuer’s directions. Mine was set to about 135 degrees Farhienheit for about 10 hours.
When it is done, the leather may be slightly tacky, but should not be gooey or sticky. Peel the leather off of the liners. Slice into desired widths and roll up with wax paper. Store in an airtight container. They should last for a couple months, if not longer, as long as they have been dried out properly.
Note: If you’d rather use your oven, a good looking tutorial/recipe can be found at Simply Recipes – How To Make Fruit Leather.
Yield: 18 3-inch wide strips
Prep-time: 10 minutes
Drying-time: 10 hours
One of my newest measures of snack recipe success is how messed up my four year-old daughter’s face gets when she eats. A good snack should leave behind some tell-tale signs of having been consumed with gusto.
Here we have Exhibit A which was the aftermath of our latest Sunshine Smoothie. Her face isn’t actually that messy. But the sprinkles on her chin make it a winner, non? The sprinkles were entirely her idea, by the way.
Sunshine Smoothie Recipe
1 fresh mango, peeled, pitted, and chopped
1 cup chopped fresh pineapple
1 medium ripe banana, peeled
1 cup coconut milk
1/4 cup orange juice
Place all the ingredients in a blender and process until smooth. Serve.
Yield: 3 cups
Prep-time: 5 minutes
Meet my new favorite healthy and tasty snack: Curry Dip with veggies.
I love this dip because it’s different from our usual ranch dip, it’s healthy, and it has a bit of kick. The kids tolerate it. In fact, my eldest actually enjoys it. And I get to pretend I’m actually eating something spicy- with my kids!! It’s a miracle.
Curry Dip Recipe
Inspired by Easy Peasy Curry Dip from La Fuji Mama. She uses Penzey’s Sweet Curry powder. If you happen to have some, bump up the curry powder to 2 teaspoons and enjoy! If you’re using hot curry powder start with 1 teaspoon and gradually add more to taste. The turmeric is added solely for color. But, definitely include it if you have it on hand. The resulting color is lovely.
1/4 cup mayonnaise
3/4 cup plain Greek-style yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon turmeric (optional)
2 teaspoons lemon juice
1/4 teaspoon salt
Mix the mayonnaise, yogurt, curry, lemon juice, and salt together in a small bowl until well combined. Serve or, better yet, store in an airtight container in the refrigerator overnight to allow the flavors to develop.
Yield: 1 cup
Prep-time: 5 minutes