Pork with Roasted Tomato Salsa

Basically, this recipe from Steamy Kitchen.

Differences, based on what I had handy:

2 butterflied boneless pork pieces (loin? chop? I forget) and spicy brown mustard instead of Dijon. One Roma and 3 Campari tomatoes (which are smaller than Romas). Added 1/2 cup of corn to the salsa.

Differences, because I was too lazy to go look at the recipe*:

My salsa was tomatoes, corn, 2 green onions (white parts and small bit of green) basil, salt, pepper, cumin and cayenne. I cooked the tomatoes in a saute pan with a bit of olive oil and garlic then took the tomatoes out and added the corn (which was cooked on the cob then cut off earlier in the week) to get a little garlic infusion.


We ate this with whole wheat rolls and some fingerling potatoes (not pictured/ leftovers). It was quite tasty, even if I missed half the ingredients in the salsa.

*This, if anything, would justify having an iPad. Why? Because my laptop is a 17 inch wide-screen monster. With an iPad, I could just slip it behind a plastic cookbook cover (for protection) and conserve counter space but actually follow the recipe.

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Tacos Supremo

Another one of Chris’s favorites, I like this dish because its pretty quick to put together and provides at least a day’s worth of leftovers.

 Taco Filling Ingredients:

1 lb (ish) ground turkey
1 8oz can tomato sauce
Chili Powder & Cumin
1/2 tsp Cayenne Pepper
1-2 cloves garlic
1/2 onion chopped + more to garnish as desired
olive oil

Toppings:

avocado/guacamole
diced tomato and/or onion
shredded cheese
tomato
lettuce
sour cream
Tortillas

Directions:

Preheat a large skillet over medium heat. Add olive oil to coat pan.  When heated, add garlic, 1 tbsp. chili powder and 1/2 tsp. cumin (I used seeds or ground, depends on what’s handy) and saute until it starts to smell really good.  Then add onion and cook until onions are starting to soften.  Add ground turkey, breaking up the meat into smaller chunks as it cooks.  When most of the turkey is browned, add another 1 tbls. chili powder and  1 tsp. cumin and the cayenne pepper along with the tomato sauce.  Reduce heat to low-medium until turkey is cooked through and sauce thickens slightly.

While the filling is cooking, chop up onion and tomato plus what ever other fillings you like. Last time, we had avocado (just diced), tomato/onion, cheese and sour  cream. 

You can either heat up the tortillas between two damp paper towels in the microwave (45-60 seconds on high, flip over half-way through) or heat them individually in a dry frying pan.

Served with Lazy-girl Salsa and chips.

TIps and Options

You can use a taco seasoning mix if you want.  Just try to find something that is mostly spices and not a lot of fillers.  I’ve done a combination of the two before- a packet mix and 1/2 the cumin and chili powder.

I generally use burrito size flour tortillas because that is what Chris prefers. Buy them from the refrigerated section or look for ones from a local shop. 

Feeling really ambitious?  Try making your own corn tortillas. I have the tortilla press which is really useful but just use a nice heavy skillet to cook them instead of the comal.  Don’t buy the expensive electric tortilla maker.  Its heavy, overpriced and the machine makes this horrible screaming sound when you press the tortillas.  (You can make your own flour tortillas but its a little less fun than corn ones, I think).

Adjust the seasonings to your liking- Of course!. Consider buying pureed tomatoes with jalapenos mixed in although I like the thicker sauce that comes from the tomato sauce.

This salsa is great! Can I have the recipe?

I hosted a baby shower on Saturday for my best friend who is having a girl in August.  I had hoped to make a great spread of tasty appetizers but space and time being a premium this week, I went with veggie trays, cake from Sam’s Club and cheese and crackers instead.

But no party hosted by me is complete without something homemade.  A few weeks ago, I came across a recipe at 101 Cookbooks for a Cherry Macaroon Tart that sounded interesting and with Michigan being a big cherry growing state, figured I could get my hands on some nice fresh sweet cherries without much effort.  The cherries I did find were a little more tart than sweet but the tart was still pretty good. A lot was eaten at the shower and my dad was chowing on the leftovers today.

I knew I’d have some down time during the baking of the tart and decided I’d make some salsa too. I have a spinach dip I’m kind of famous for but didn’t have a food processor on hand for that.  Salsa only requires a knife and cutting board, which I did have. Oh, and this salsa required a can opener.

At the shower, I’m talking with some old friends and one says “I have to get the recipe for this from you.” I said okay, but its really hard and time consuming.


What you gotta do is….

a. chop up 1/2 a red onion

b. chop up 1 red bell pepper

c. Open a can of corn, a can of black beans, a can of fire-roasted tomatoes. Drain/rinse (beans).

Dump all of the above in a bowl.  Squeeze some lime juice over the veggies, add some chopped garlic and as much cilantro as you like plus a little salt and pepper. Mix it up.

Add chopped jalapenos as desired.

DONE!

Now, for the garlic, I actually sprinkled the salt over the chopped garlic then used the side of my knife to mash it in to a paste.  I let it all sit in the fridge overnight then adjusted the lime juice in the morning.

And I bought an avocado thinking I might dice that up and add it right before the shower. But then I didn’t so instead I’ll eat that avocado all by myself tomorrow with tuna over my salad, for lunch.

Easy-peasy salsa-reasy!


You could of course use fresh tomatoes if desired.  This “concept” for this salsa came about as I was packing up the pantry in anticipation of moving.  I just held out the cans of beans, corn and tomatoes.  And of course, tomato pickens’ are slim at the moment, what with all the deadly salmonella running around. Or not.  Or running around, not on tomatoes.