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Corn and Salsa Spiralized Zucchini Pasta

Southwest Spiralized Zucchini Pasta

A spiralizer has been sitting around in my closet for quite some time, gathering dust. Something recently caught my attention and prompted me to buy a couple of zucchinis and dust that puppy off. Being that it is Summer, and the height of fresh veggie season, now is the time to do it!

First thing I did was set up the spiralizer with the smaller of the string settings.

Spiralizer and a few ingredients

I washed and trimmed the ends off of two zucchinis and ran them through the process.

Zucchini “noodles”

The center remains as a long “rod”, about the thickness of a pencil. I cut those into little chunks and set them aside. I added two or three good pinches of salt to the “noodles” and tossed them well. I set those aside, while I assembled my other ingredients: about a half of a cup of corn (fresh, cooked on the cobb, and removed), a half cup of salsa, the zucchini core pieces, a minced garlic glove, and a few grinds of black pepper.

In a 10″ nonstick skillet (or wok, if you prefer), add a tablespoon of olive oil and a tablespoon of butter over medium high heat. When melted and bubbling, add the veggies, except for the “noodles”.

Corn, zucchini pieces fron core, garlic clove.

Toss to saute for a minute, the add salsa. Make sure it’s all heated through, then add the zucchini noodles.

Almost done!

If there isn’t too much salt, it should be okay to toss straight in. If you think you added too much, rinse and drain before adding to the skillet. Toss the mixture a couple of times, to coat the noodles, cooking for a minute or so. Cover and steam for a minute. Add the black pepper and adjust seasoning to taste. Sprinkle with cheese of your choice, if desired. If I had some fresh cilantro on hand, I would have added a handful of leaves at the last minute.

The Final product…yum!

And let me say, if you’ve never tried the spiralized zucchini noodle thing, you will be pretty amazed. They really do feel like noodles, with just a slight crunch. Both my wife and daughter thought I had mixed regular thin spaghetti noodles in with the zucchini. Of course, this could be sauced an endless number of ways, and with different veggies. Also, with or without meat. I might try an alfredo next….

 

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Canning Peach Salsa for a taste of the Summer…Anytime!

Peach Salsa, canned. Pretty. Tastes even better!

Peach Salsa, canned. Pretty. Tastes even better!

As the Summer begins to  wane and the Summer fruits and veggies become harder to find, I figure it’s time to make a few jars of my peach salsa for the pantry. Actually, one jar will be sacrificed to competition at the North Carolina State Fair, next month. I haven’t canned this year as much as I did last year, but I will be entering the salsa, crab apple jelly and wild muscadine grape jelly and hope to come home with a ribbon! Enjoy!

Peach Salsa

Ingredients for Home Canned Peach Salsa:

6 cups chopped peaches, about 3 pounds
3 large fresh tomatoes, seeded and cut into chunks
1 1/2 cups red or sweet onions, chopped
2 to 4 medium jalapeño peppers, finely chopped and seeded
1 large sweet red peppers, finely chopped and seeded
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons honey
3 garlic cloves, finely chopped
1 1/2 teaspoons cumin, ground
1/2 teaspoon cayenne pepper
Directions for making Home Canned Peach Salsa:

Step 1: Sterilize 8, 1/2 pint jars, I do this in my dishwasher.
Step 2: Blanch peaches, cool in cold water, peel, pit and chop.
Step 3: Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
Step 4: In a large stainless cooking pot, combine peaches, tomatoes, onion, jalapeño peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
Step 5: Bring to a boil, and cook for about 5 minutes, stir frequently. If the mixture is too soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
Step 6: Taste and adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
Step 7: Ladle salsa into hot jars to within 1/2 inch of top leaving head space.
Step 8: Remove air bubbles by sliding a rubber spatula between the glass and salsa.
Step 9: Wipe jar rim to clean off any spilled salsa.
Step 10: Place lid and band and screw until tight.
Step 11: Place jars in a hot bath in a canner and process for 15 minutes.
Step 12: Remove jars and place on a towel; allow to sit, undisturbed, for 24 hours.
Step 13: Jars are sealed when the lids pop and are curved down. Remove screw bands. Store in a cool, dark place.

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Salted Baked Potatoes and Roasted Cabbage Steaks

How about some salt-baked Yukon Gold Potatoes and some Garlic-Rubbed Cabbage Steaks and maybe some soup?

How about some salt-baked Yukon Gold Potatoes and some Garlic-Rubbed Cabbage Steaks and maybe some soup?

I call this my “Nouveau Irish” combo! You can find the recipe for the Cabbage Steaks on Pinterest…basically it’s 425 degrees for 25 minutes per side. Cut them so that the root holds it all together. Brush both sides with olive oil and garlic that has been run through a garlic press or minced fine. For the potatoes, I can’t remember where I heard about coating them in salt. I’ve been doing it for ever for baked potatoes. I use kosher salt these days, but regular salt works fine. Wash your potatoes and, while still wet, pour a couple of tablespoons of salt in your hand. Roll a potato in your hand until coated. (I know, you waste some salt. So, don’t use your fancy fleur de sel or pink Himalayan salt.) Basic salt is pretty cheap. Repeat with all potatoes. If you are doing large bakers, you can bake at 450 degrees for an hour. If you are doing the cabbage combo, use smaller potatoes, like Yukon Gold or Redskin and heat your oven to 425 degrees. The 50 minutes for the cabbage works out for the potatoes, too.

Salt-Baked Yukon Gold Potatoes and Garlic Rubbed Roasted Cabbage Steaks

Salt-baked Yukon Gold potatoes and Garlic Rubbed Roasted Cabbage Steaks

While you can eat the skins of the traditional bakers (usually Russet) and the salt-roasting makes them better, the smaller ones are REALLY good! I like the cabbage “as is”, but you can drizzle with a little Balsamic vinegar or pepper vinegar. Serve the potatoes with butter and sour cream or your favorite baked potato toppings. (I like salsa on them in the Summer!) If you are a meateater, some corned beef would complete the combo nicely. Enjoy!

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Pico de Mango

Originally published on August 2, 2013 MMM Foodies

 

Pico de Mango

          Mangoes. If you’ve ever had fresh mango, just the word evokes tropical breezes and the Carribean. They are sweet, with the texture of a slippery peach and they have a floral quality. Technically, this is a “pico”, not a salsa, because it’s completely raw. And this pico is a tropical delight! While delicious on a tortilla chip, this pico is absolutely scrumtious served on a nice piece of grilled fish, like mahi mahi! Same thing for fish tacos or a grilled fish burrito or with fish and rice. Pico de Mango would also work well with a pork chop or lamb chop. How about topping a barbecue or jerk chicken pizza? Stretch your imagination and send me YOUR ideas! Enjoy! (before the Summer slips away on a breeze…oops…maybe to recapture it!).

Ingredients:

Dicing mango

2 Ripe Mangoes, diced

1 Medium Tomato, peeled, seeded, diced

1 c. Vidalia Onion, diced fine, soak in cold water

The pit has a little for the cook to nibble!

½ t. Chile Powder

½ t. Cumin Powder

1 pinch Kosher Salt

2 T. Fresh Lemon Juice

soak those onions!

Directions:

Add some spice!

Drain onions. Combine all ingredients in a mixing bowl and toss

together until everything is evenly distributed. Cover and store

in refrigerator until ready to use. Serve with tortilla chips, grilled

fish, grilled pork chop…or how about on a hotdog?! If you like more

heat, add a ¼ t. cayenne powder and/or a finely minced jalapeno.

Tweak it to suit your tastes and enjoy!

 

 
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