Salsa

Base:salsa web

2 tblsp. olive oil in saute pan
4 cloves garlic – chopped
1 habanero chili (or 3 Thai chilis…or any type / combination of hot peppers that you like) – finely chopped

Saute garlic and peppers in oil just long enough that you start to smell the aromas
(garlic should be slightly browned …turn off heat before it burns).  Remove from heat.

to the sauted oil, garlic & peppers add

1 can tomato sauce – set aside to cool

Chop:
4 stalks celery
1 large yellow or white onion
1 carrot
3 or 4 bell peppers
6 or more large fresh tomatoes
2 bunches fresh cilantro
juice and zest from 5 limes
salt & pepper to taste
1 tblsp. cumin seeds

Pour sauce base over chopped vegetables and mix.

Great freshly made…but even better after sitting over night!

Lisa’s notes:  Salsa…. I have been known to eat it for breakfast, lunch and dinner.  I love mexican food and can tell in the first few moments if a restaurant is good by their salsa; if it is awesome, then the rest of the food usually is too.

My favorite salsa of all time is Casa Lupe’s.  My parents first took me to a restaurant that was in Gridley, CA when I was a child. Since then I have eaten mexican food all over and have yet to discover a salsa that’s better.  ….I have often contemplated applying for a job there so I could learn their salsa secrets!  This recipe is the culmination of many years of experimentation in attempts to match Casa Lupe’s awesome salsa.

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Rice Consume – Grandma’s – from Peggy’s Recipe Collection

1 stick butter or margarinegrandma's mom
1 medium onion –  chopped

Saute
1 cup uncooked rice
1 can beef consume (10 oz. )
3/4 cup water
1/2 cup chopped mushrooms
1/4 cup sliced almonds
Salt

Bake covered @ 400° 25 to 30 minutes

Peggy (4th Daughter, child #6):

A recipe from my youth, I have found that these recipes I wrote down while talking to mom are a little vague on details, it was good when done right….but without finesse could be a total fail.

My added instructions ….bring liquids to a boil before adding rice/mushrooms/almonds/onions. I remember mom putting it in a bowl shaped baking dish and covering with foil.

 

 

 

peggy diannethanksgiving 1964

peggy bingopeg jeanette don

Baked Beans – Grandma’s

2 large cups (cooked) small white beans (or pinto beans )baked beans - web
1 large onion – chopped
bacon or pork  – chopped
2 tsp. salt
3/4 tsp. dry mustard
4 Tblsp. brown sugar
6 tblsp. ketchup
1 tblsp. molasses

Cover beans with water; boil for 2 hours. Drain, then mix with other ingredients. Place in crock or heavy casserole dish. Keep covered with water during baking. Bake at 300 degrees 4 hours.

grandmmas bean pot

grandma playing in snow with kids1965

Mock Ravioli – Grandma’s

mock ravioliSauce #1

1 clove garlic
3 tblsp. oil
2 lbs. ground beef
2 onions
1 /2 cups water
1 1/2 tsp italian herbs
2 cans tomato sauce
1 can tomato paste
salt & pepper

Sauce #2

1/2 cup oil
1 pkg. frozen chopped spinach
1/2 cup chopped fresh parsley
1/2 cup soft bread crumbs
4 eggs slightly beaten
1/2 cup grated cheese
1 glove garlic
1 tsp. sage
1 tsp. salt

Boil one or two packages of  Bow Tie / Farfalle pasta till done.  Grease 1 large baking dish and either layer ingredients or mix together.

Bake at 350 degrees for 30-40 minutes.

**It tastes the same whether it is layered or all mixed together.

grandma brennan peggy

Stir Fry

Slivers of fresh ginger – sliced small

Thinly sliced meat (or ground meat)

Chopped Vegetables: carrots, onions, celery yellow &  green bell peppers, spinach (bean sprouts are also good!)

Sauce: Bragg Liquid Aminos (or soy sauce), small amount of water & gelatin (thickener + joint health)

Add about 2 tblsp oil to pan.

Saute fresh ginger for a few moments then add meat

Add vegetables last – cook to desired consistency

Add Sauce
IMG_8263

Carrot Soup

carrot soup with goat cheese rabit 10-12 carrots cut into chunks

1 onion – chopped

several celery stalks – chopped

1 cup cream (or milk or soy milk)

1/4 cup butter

fresh lemon juice, salt and pepper to taste

cinnamon or nutmeg if desired

Add all chopped vegetables to 8 cups boiling water. Boil until vegetables are soft.
Use a food processor or blender to puree. Add butter, dairy, lemon juice and seasonings.

To Make the Rabbit:

Shape rabbit face out of soft cheese – use black peppercorns for the eyes; red for the nose.
Use a vegetable peeler to make the whiskers and to shape the tiny carrot at the bottom.
Hollow out a space at the fat end of the tiny carrot to insert a celery leaf or two.
(The white and blue part of the eyes were drawn in digitally)

Spicy Sunrise Soup – Mushroom, Tortilla Strips & Egg

 


Cut cor tortillas into thin strips. Generously coat with herb infused olive oil ( I used garlic, parsley, basil & rosemary olive oil). Cook in oven on low heat until golden brown. While still warm, sprinkle with lemon, Tabasco Chipolte flavored sald.

Salt: Lemon zest, Tabasco pepper sauce & salt

Sautee in herb infused olive oil, garlic, onions & mushrooms. place in a mound in bottom of bowl.

Heat chicken stock & thicken with corn starch.

Pour stock around mound. Place fried egg on top. Crush some of the tortilla strips & finely chop cilantro & mix with lemon zest.

Fill a poultry injector with Tabasco sacue and swirl around in chicken stock.

garnish egg with alternating “ray’s of crushed tortilla & cilantro / lemon….dip remaining tortill astrips in tabasto sauce and place along back of dish.

Jeanettes Teriyaki Chicken

Jeanette’s Teriyaki Chicken

3/4 cup soy sauce

1/3 cup Vermoth (or dry white wine)

2 tblsp. brown sugar

1/4 tsp. garlic powder

1/8 tsp. pepper

2 green onions chopped fine

 

Marinate chicken and / or cook in sauce

**DO NOT use marinate sauce after raw chicken has been removed – unless it’s thoroughly cooked (salmonella)