dip it, you know you want to
What shortcuts do you keep in the pantry? With all this recent talk of the Food Revolution and cooking from scratch I do have a confession to make. I do use some prepared foods. I am not ashamed about it, it is still better than a drive through. There are those days when soccer or track and field practices get you home at 7:30 it is time to think fast. The boys are starving, or what they think starving is, and are demanding to be fed like a gremlin at midnight.
platter of fixins for some tasty fish tacos
I find that by preparing some fresh foods to go along with the manufactured stuff makes it somewhat acceptable. I must note that I use lightly manufactured items, healthier versions usually from the health food department or the co-op.
Rewind to yesterday afternoon.
The boys got out of school at noon, that makes for a fun lunch at home. We used Starfish gluten-free battered cod. We love this stuff. It is crispy, not greasy, no rubbish in the batter and the fish is solid pieces of real wild caught cod. Alleluia. We are not needing gluten-free, but I will happily eat these regardless.
We mixed these with shredded cabbage, sliced bell peppers, cilantro sprigs, feta, avocado and some sprouted corn tortillas along with the salsa (recipe below) for a fun hand-held lunch.
My friend Claudia inspired this salsa. I am sure that she makes better ones from scratch than I, but I try. I have watched her many times heat this and that then throw it in the blender. Her salsas are usually served warm alongside her famous rolled tacos and are very addictive. Our boys have been friends since birth, and when my boys go over to their house they hang around the kitchen to see what she has cooking. For her son’s birthday she ordered pizza for the kids, but since my boy cannot have pizza she made him her special tacos. He thought it was HIS day.
Here is my attempt. I have made it numerous times all with success, except once. The problem that time was too much tomato and a tasteless jalapeño. Use the smaller ones not more than 2 inches in diameter. Feel free to customize this with your favorite salsa ingredients.
Warm Fresh Salsa
makes about a cup
- 2-3 small tomatoes, 1-1/2 to 2 inches in diameter
- 1 jalapeño pepper
- 1/2 small onion, sliced into thick wedges
- 2 cloves of garlic, leave the papery skin on for roasting
- handful of cilantro, optional
- salt and pepper
Heat a heavy pan over moderate heat. Add the tomatoes, jalapeño, onion and garlic. Roast until darkened and fragrant. Turn the vegetables when one side is colored and beginning to soften. As they are done transfer them to the blender or food processor. The garlic will be done when the exterior has some dark spots and yields a bit to pressure. Peel the papery skins before adding to the blender. The tomatoes will be softish with dark spots on the skin and the skins might split from the heat inside, this is good. I did not cook it all the way though to keep some of the structure. The tomato is where I have gone wrong before. If you cooked 3, add only 2 to the blender to start. The left over tomato, though roasted, will be great added to a salad or as a tasty garnish to your dinner plate.
I would begin with half of the jalapeño then add more if more heat is desired. Sometimes the peppers are HOT, Not, not and other times not so much. Blend with a pinch of salt and pepper, taste. Adjust seasoning, add more jalapeño, salt and pepper. Either blend the cilantro along with everything else or tear some and stir into the dish for a brighter fiesta. Enjoy.
What products do you keep on hand?
Without Amy’s organic lentil soup I wonder what I would do. It has saved my family from starvation time and time again. Everyone loves it. Alexia frozen potatoes and sweet potatoes are delicious and go great with World Catch wild Alaskan salmon burgers. I do not use burger buns, ever. I would rather eat a burger sandwiched between 2 thick slices of artisan bread any day. The other item that I use often is canned beans, I only buy organic versions. I think it is important to read the labels. The organic varieties have much less sodium and are without stabilizers and preservatives. My rule of thumb is that the package ingredients should not have items that I would not use if I made it from scratch myself.
**disclaimer: I did not receive any of these items from their manufacturer or as gifts, they were all purchased by me, in the spirit of sharing.
{ 7 comments… read them below or add one }
Good idea for a quick meal. We are big salsa lovers. Next time Derrick comes up there I will have to send one of our jars of salsa, I will have to warn you it is very hot!
I think we can handle the heat. This one is more mild, but there are wimps where we live ;-0
Great post. Like you said semi homemade is still better then fast food! I keep some things on the shelf just in case too! Couscous in the box is quick I keep dry pasta, oil packed tomatoes and dried mushrooms for an emergency meal.
Oh yes, couscous. That is like faster than cold cereal
thanks for bringing that up. there is always pasta… usually with peas and pancetta! tomatoes and mushrooms are great pantry items too, thanks for including them!
I hear you on the sometimes using prepared foods and/or items. Given time restraints (and no Italian grandma cooking all day for us) it’s almost impossible not to use them. I also try to eat the healthier versions. That salsa looks really, really good. Will have to give it a try.
I think the key has to be sometimes. But I’ll take the Italian grandma any day
Georgous food!
What a neat & grand idea for a quik & tasty meal!
MMMMMMMM,…lovely presentation too!
{ 1 trackback }