Tuesday Morning Chef II
A while back I had you take a look into my kitchen on Tuesday mornings to see how I prepare a bunch of food for the week. Since then, its still hopping here on Tuesday mornings but its never the same things being made.
For instance, today was very random.
I started out making a batch of Cocoa Crusted Almonds.
I’m totally aware what they look like but believe me they taste nothing like crap (heh). I will post the recipe later this week!
Then I moved on to my Black Beans.
I had these guys soaking overnight and then stuck them in the crockpot the next night for about 8 hours on high. I added some homemade cilantro lime marinade to the water for a better flavor and it worked. I will use these for salads, wraps and probably some other crazy creation.
And last but not least . . . Kale Crisps.
I’ll tell you more about my awesome dehydrator steal in another post, but for right now I am experimenting with flavors and crispness of Kale until I get it right before I show you. In fact, maybe I will do a video post! . . . we can dream right? Either way It’s a pretty healthy experiment!
And that’s all for this morning. Seeing it all like this makes it seem like nothing but it did take a while to get all this stuff done.
The remainder of my day will be spent doing some much needed blog work, going to the post office and heading off to school for flourless and frozen class!
Do you prepare most of your food one one day a week? Whats your system?
Grilled Pineapple Salsa
Happy Memorial Day!
Our family had our festivities a day early due to my schedule mix up so the now the holiday is a free day!
This time for the food contest, Marie chose to go Iron Chef style and have us make something with a food that was yellow.
Since I have failed since Thanksgiving by overcomplicating things, I decided to go with something simple and light. And I won!
I was up against bacon wrapped pineapple, lemon meringue “pie” and chicken wings.
Grilled Pineapple Salsa
A lot of people have different tastes of what they want from a salsa. Some want more spice, more sweet . . . more or less salt. You get the idea. My point is that there is no one way to make this. You can use whatever you want in whatever quantities suit you. For this recipe, I used . . .
Ingredients
1 Pineapple
3 Limes (the juice of)
2 Medium Red Onions
1/4 Bunch Cilantro
2 Jalapeno Peppers
Salt (to taste)
Procedure
1.) Cut the pineapple and shave off the rugged skin. Cut into 1/2 inch rounds.
2.) Place rounds on a hot grill just long enough to get some char marks. If pineapple cooks through, it will get mushy. I live in an apartment so I had some help from George.
3.) Dice up the onion and jalapeno (small). Finely mince the cilantro and juice up your limes.
4.) Toss all together with some salt to taste and let sit in fridge for at least 30min for all the flavors to marry together.
This salsa can be used with chips or on top of salads or meats. It has a wonderful fresh flavor and really brightens up anything you put it on!
