Browsing Tag:

DIY

Homemade Jalapeno Hot Sauce

Homemade Jalapeno Hot Sauce

Holy hot sauce, what a crazy month! Things have been moving here at the FFF headquarters, and tomorrow I’m venturing off to Montreal for a few days…Did someone say bagels?!

Jalapenos

Before I go, I wanted to welcome the first day of fall on here together, and since I’m not ready for any sort of cool weather just yet, I’m bring you something a little fiery instead.

Whip a batch of this up with the last of the summer season’s jalapeños, and pull it out on the first real cool day. They say warm climates call for spicy foods, but I’m telling you, a spoonful of this is bound to make you feel all warm inside. At the very least, your tongue will feel the fire.

Homemade Jalapeno Hot Sauce

Perfect for fish tacos, breakfast tacos, portobello tacos, any kind of tacos…this recipe lends itself to a wide range of uses, as long as you like spicy. It’ll make about 16 ounces, so be prepared to enter a lot of hot sauce eating competitions with your friends. Or just pull out some small freezer containers like I did, and divide it on up.

Homemade Jalapeno Hot Sauce

P.S. You can expect more squash-filled, appley, autumn-inspired recipes soon. In the meantime, I’m still hanging onto summer.

Homemade Jalapeno Hot Sauce

Homemade Jalapeno Hot Sauce

Recipe via All Recipes

Ingredients

  • 1 tsp. vegetable oil
  • 20 fresh jalapeño peppers, sliced
  • 3 cloves garlic, minced
  • ½ cup minced onion
  • ¾ tsp. salt
  • 2 cups water
  • 1 cup distilled white vinegar

Instructions

  1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
  2. Transfer the mixture to a food processor and purée until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
http://foodfitnessfreshair.com/2015/09/23/homemade-jalapeno-hot-sauce/
Continue Reading…

Turmeric Ginger Tea

Turmeric Ginger Tea

This is my savior when sick.

It’s my go-to wintertime tonic, and sometimes my morning replacement for coffee, too. Or afternoon pick-me-up. Or my I-need-some-color-to-brighten-this-dull-dreary-December-day drink. It’ll work for a number of occasions, and it’s rather simple to make.

turmeric

Perhaps it’s the anti-inflammatory properties of the turmeric, or the zing from the ginger, but either way, this tea comes with a natural boost of energy upon drinking. This is why you may find it particularly useful when your immune system is down. While sleep is the ultimate savior, you can make this your second saving grace for when you need to get through the morning hours. Then take a nap, and repeat the tea-making upon waking.

That’d be my advice. That is, if you find yourself catching the cold that everyone in my universe seems to be enduring right now.

Adjust the honey to your taste. If you want to get fancy, seek out fresh turmeric root from your local market (Whole Foods often carries this) and grate some of the its gold on top.

If you want to learn why it’s so special, here’s a quick start. Oh, and don’t forget about stomach-soothing ginger, too.

Continue Reading…

Ethiopian Red Lentil and Sweet Potato Curry

Ethiopian Red Lentil and Sweet Potato Curry

Yesterday I had my first omg-are-you-sure-this-isn’t-child-birth moment to announce the coming season. Okay, okay so that’s probably (definitely) a bit dramatic.

However, after running through burst after burst of frigid winds, it did feel as though I just experienced a 45-minute tattoo session. There’s nothing like inking your legs with icy, sunsetting winter temps. Those winds stung.

Red Lentils

Luckily, on the other end of that run, I had these spiced and warming, Ethiopian-styled lentils waiting for me. What I did not have was much sun to take their beautiful, natural-lit glam shots.

So begins the rough season for all food bloggers, sans studio space. Good thing I like challenges. I really like red lentils, too.

Full of protein, and creamy once cooked, red lentils make for the perfect topping to smear across flatbreads. They are a staple in Ethiopian cooking, often found accompanying the unleavened bread, known as injera, that most Ethiopian recipes use to replace both fork and spoon.

With this recipe, I’ve tried to replicate a go-to lentil dish that I often order at my neighborhood’s Ethiopian spot. I wanted that buttery, spice-infused dish that they create, and through research, called upon my spice cabinet to help me execute this properly. The only spice I was missing seemed to be allspice. However, I can’t say I noticed its absence.

Continue Reading…

Roasted Curry Butternut Seeds

Roasted Curry Butternut Seeds

So, this past weekend I made not one, but two fully furnished cutting boards. I also made a butternut squash, and toasted its seeds. And a bumblebee costume from yellow duck tape, wire, and saran wrap (for the wings).

A productive weekend, if I do say so myself.

Now we shall see how productive this week becomes, as I sit and dream about crafting more woodworking projects. And eat crunchy, curried seeds as my mind drifts afloat.

Roasted Curry Butternut Seeds

Far too often, I quickly open butternuts, and toss the seeds without thinking twice. Yet, I’ve toasted the seeds on numerous occasions, and should know better than that by now.

Butternut nut squash seeds are tasty. They can be salty. And spicy. Or sweet. Or both. And are certainly worthy of saving.

Continue Reading…

Fall Sweet Potato and Kale Sushi

Fall Sweet Potato and Kale Sushi

Septemblur.

That’s all I have to say about this last month of summer. A good month for certain, but even more certainly, a fast one.

With just one (single!) day left of summer and one day till autumn, I have two words to say right now — s w e e t    p o t a t o.

Sweet Potatoes

I don’t know about you, but it feels like I woke up one morning, and poof, out of thin, (brisk, leaves-falling-through-it) air, autumn suddenly appeared. Sundress weather turned to sweater weather practically overnight, and sundown hours setup fort before I even had time to tell them I’d prefer they wait a bit longer.

That is life. You turn into this thing called an “adult” — generally the same meaning, but just a shorter form of the word adolescent — and life begins to blur.

Summer, don’t leave me. Please.

Fall Sweet Potato and Kale Sushi

On the bright side, fall brings with it an array of awesome qualities outside of just the dreaded onset of winter. Fall foliage, apple picking, apple pie, apple oatmeal, apple everything.

Like Bubba on shrimp, I could talk endlessly about the things you can do with apples. But instead, let’s talk sweet potatoes. After all, they define the warm color of this season, exemplifying its deepest shade at their best.

What am I looking forward to most this fall? Orange.

Fall Sweet Potato and Kale Sushi

I’m not ready to jump ship from summer. Don’t let this recipe deceive you. However, I admit, I am ready for sweet potatoes. When the weather crisps up, their soft heat brings more warmth to the table than my favorite winter sweater. And you know I am always ready for kale on that table, too.

So, here it is, my first autumn recipe of the year. Even if you’re a weeping-for-summer-to-stay kind of person like me, one thing’s for sure, this meal won’t disappoint. I say that even if the first cool, can’t-eat-outside evening you consume it during does. (Okay, okay. I know. Chilly evenings aren’t as bad as I’m making them out to be.)

Garlicky Kale

Here, garlicky kale and simply steamed sweet potatoes make for a classic pairing, yet an innovative, fall-feeling sushi. The ingredient combo also elevates an already healthy cuisine to a whole other level, which is exactly how I like to embrace the changing of seasons — on the right foot for my body.

Fall Sweet Potato and Kale Sushi

You’ll find sweet potato sushi as an option on many vegetarian sections of sushi restaurants. Yet, it’s rarely an item I reach for, given it’s often just sweet potato rolled up in rice. Make it yourself, however, and add some sautéed kale to that equation, and you get an incredibly flavorful roll, with sweet-bitter and soft-chewy contrasts. Creamy avocado, a mainstay in all my sushi dreams, makes the whole thing complete, along with wasabi to offset the sweet potato.

Still a simple roll, no part of this is really complicated. Yet together, it all works so well.

Fall Sweet Potato and Kale Sushi

Grab a sushi mat and get ready to roll. Even if you’re mat-less, a clean flat surface, and press from your hands can do the trick. Just don’t tell the sushi chef masters I ever suggested that. Continue Reading…