Salsa Fresca (Pico de Gallo)

This is from The Kitchn.

1/4 whole onion (about 1/2 cup) finely diced
1 garlic clove
1 lime (about 2 tbsp)
1/2 tsp salt
1-2 jalapeño peppers (about 1-2 tbsp) finely chopped
2 cups diced tomatoes
1/2 cup chopped cilantro

Finely chop the onion and garlic (or use a garlic press to press the garlic). Juice the lime, add to the onion and garlic along with salt. Chop the jalapeños (for less heat, remove the seeds and membrane) (I can never find fresh jalapeños here so I always used jarred ones which are not as spicy, at least not here). Chop tomatoes and cilantro and add to the bowl. Stir and taste. Adjust seasonings as necessary. Let rest for a few hours in fridge or on the counter. Best used day of. 

Easy Coconut Macaroons

2 (8oz) packages flaked coconut
1 (14 oz) can sweetened condensed milk
2 tsp vanilla

Mix all the ingredients together and drop onto a greased cookie sheet. Bake at 350 F for 10-12 minutes. Let cookies set on pan before removing. 

Chicken Tikka Masala

Chicken Marinade 

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced ginger
1 teaspoon salt (to taste)
3 chicken breasts, but into bite size pieces


Sauce

1 tablespoon butter
1 clove garlic
1 jalapeno pepper finely chopped (I skip!)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt (to taste)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped cilantro


In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken, cover and refrigerate for 1 hour (or more).

Preheat grill for high heat

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and heavy cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro.

https://www.allrecipes.com/recipe/45736/chicken-tikka-masala/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

If you follow the instruction from the allrecipes website, be aware that when making the sauce the instruction say to add 3 teaspoons of salt. Its way to much, only add the 1 teaspoon that is listed in the ingredients.

This is too spicy for me and my kids but its easy to cut back and make it less spicy.

One Pot Cheesy Mexican Lentils, Black Beans, and Rice

Rachel found this recipe at https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/ It's delicious. I could eat the whole pot by myself, it goes down so smooth, but it's enough food to feed a family of eight if six of them are kids or teenagers.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE
yield: 5 SERVINGS
prep time: 20 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR (if you overlap some of the prep time with the cook time)

INGREDIENTS
1/2 of a yellow onion, diced
1 clove of garlic, grated or minced
1/2 cup uncooked long grain brown rice
1/2 cup uncooked French green lentils, rinsed (red or brown lentils may also be used)
2-3 cups low sodium vegetable stock
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle powder (optional)
Kosher salt and fresh ground black pepper to taste
15 ounces black beans (canned), rinsed and drained
1/2 cup fire roasted tomatoes, drained
4 ounces diced green chiles (canned)
1 small zucchini, shredded
1/2 cup frozen corn, defrosted
1 cup red enchilada sauce
3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
Cilantro for garnish (optional)

INSTRUCTIONS

1. Heat a large pot or saucepan over medium high heat.
2. When the pot is heated spray with cooking oil and add in the onion and garlic.
3. Sauté for a couple minutes then add in the brown rice and lentils.
4. Add in the vegetable stock, stir and bring to a boil.
5. Once boiling, cover and reduce the heat to low.
6. Simmer for 30-40 minutes, or until lentils and rice are tender.
7. If there is any excess liquid drain it.
8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
10. Heat the mixture until the cheese is melted.
11. Top with the remaining cheese and cover with a lid.
12. Heat on low until the cheese is melted and the mixture is bubbly.

NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 498 TOTAL FAT: 14g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 39mg SODIUM: 1274mg CARBOHYDRATES: 65g FIBER: 18g SUGAR: 11g PROTEIN: 30g

Swedish Party Cookies

1 cup brown sugar

1 cup butter

2 egg yolks

pinch of salt

2 cups flour

red current jelly

chopped nuts

Cream butter and sugars together.

Add beaten egg yolks, flour and salt

Make into small balls

Dip balls in egg whites

Roll in chopped nuts

Grease cookie cookie sheet

Make jelly hole with the blunt end of a knife (but these are thumb print cookies so use your thumb:) )

Bake at 350 for 5 min

Remove and make the hole bigger

Cook 15 more minutes until done.  

Fill with tart red current jelly immediately

Black Bean Empanadas

Baked Black Bean Empanadas

(makes about 20 small empanadas; adapted from Shugary Sweets)

Ingredients:

1/4 cup canned sweet corn
1 jalapeno pepper, seeded and diced
1/2 cup black beans, rinsed (check out this post for tips on How to Cook Dried Beans)
1/4 cup salsa (any variety)
1 tsp cumin, salt & pepper to taste
1/2 lime, juiced
1/4 cup cilantro
1 pkg (14.1oz) refrigerated pie pastry
1/2 cup Monterey Jack cheese, shredded
Optional: Egg white and small packet Sazon Goya seasoning

Directions:

In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough. Roll out scrap pieces of dough for more circles (I was able to make 20 total).

Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.

Optional Step: Mix one egg white and one small packet Sazon Goya found in the Hispanic food aisle. It is a very inexpensive mix of salt, culantro, garlic, salt, cumin and Annatto (achiote) seeds. I brushed this on before baking to achieve a bright gold color and to add extra flavor.

Lay each empanada on a parchment paper lined baking sheet and bake in a 450 degree oven for about 12 minutes, until browned. Serve with remaining corn and black bean salsa.

https://hip2save.com/recipes/black-bean-baked-empanadas-spanish-rice/

Pumpkin Pie Spice Granola

INGREDIENTS

• 1 cup almonds or pecans, divided
• 3 cups old fashioned oats
• 1/2 teaspoon salt
• 1/3 cup brown sugar
• 1/2 cup sunflower seeds
• 1 1/2 heaping teaspoons pumpkin pie spice
• 1/3 cup honey
• 3 tablespoons coconut oil
• 1/2 teaspoon vanilla extract

• INSTRUCTIONS

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1. Preheat oven to 350 degrees.
2. In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
3. Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
4. In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
7. Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn.
8. Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
9. After it cools completely, break the granola into clusters and store in an airtight container.
• https://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/