Browsing Tag:

sauce

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…

Harvest Stuffed Squash with Cilantro Tahini Sauce

Swiss Chard

I’m about to give a bit of a confession here – I have yet to buy one single Christmas gift.

That holiday, which I celebrate, is just a handful of days away. Yikes.

In my defense, I have constructively made five cutting boards in the past month. (Hello new, awesome, expensive-but-oh-so-worth-it hobby.) While I may shed a tear as I part with each of them, I’m fairly certain they’ll make for good gifts. For the whole family.

I mean, my five-year-old niece will love a nice, smooth piece of wood, right? Yeah, maybe not.

Harvest Stuffed Squash

While I’ve been neglecting a Christmas shopping trip, I have not been neglecting the season’s signature colors. Rather, I’ve been embracing those reds and greens quite frequently in my kitchen lately, this dish included.

If you squint, or dim the lights, swiss chard will shed a nice holiday crimson onto your counters. Keep that in mind if you were about to call me out. I’m sure some of you are thinking, “Hey, swiss chard is pink. You should probably go get your eyes checked.”

Kabocha Squash

Bringing green to your plate is one of the best gifts you could give to yourself this winter. Add some nutty winter squash and creamy tahini, and your tastebuds will be more than pleased, too.

With food-filled gatherings, often left and right, now more than ever do I appreciate a meal like this. It’s hearty so it’ll leave you satisfied, but not feeling weighed down like a typical heavy holiday dish.

Swiss Chard

If you do want to richen it up a bit, double the tahini sauce. You can really rarely go wrong with an extra spoonful of tahini on top of cooked winter squash.

Also, feel free to ditch the whole “stuffed” idea, and simply serve this as a pilaf. You can use any squash variety that you like for this dish. So, if you’re using something like butternut, likely it’s not going to have a round enough bowl to really stuff, and that’s okay. Mash the extra and serve it underneath.

I will say though, there is something that feels magical about turning a squash into a bowl. I used a kabocha, which I’d highly recommend if it’s available to you.

Continue Reading…

Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.

Carrots

You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

Continue Reading…

Peanut Turmeric Rice Bowls with Edamame

Edamame

I go through a lot of ingredient phases. Last month it was tahini. (Although, that phase never really ends). This month, it’s turmeric. Turmeric’s  going into my morning smoothies, my lunchtime collard wraps, my afternoon tea, my salad dressings, my dinnertime peanut sauces, etc. It’s a turmeric takeover, and my orange-stained cutting boards are hating me for it. Good thing the love from my body makes up for that, and that’s what really counts, right?

Peanut Turmeric Rice Bowls with Edamame

It took me awhile to get the turmeric bug. I grew up on the spice, but was never really fond of it. In fact, once I was old enough to recognize its flavor, there were multiple occasions where I’d beg my mom not to put it in the dishes she would make. I thought it was bitter, and ruined everything it touched. So, like the teenage version of a little kid pulling at their parent’s pant leg, my easily irritable self would sit at the dinner table, and go, “UGH, MOM, turmeric again? Did you have to? What were you thinking?” I was annoying. And I know it even more so now that I’ve fallen into a deep love with the spice, one I once held as my enemy. Sorry mom. You were right. Turmeric is awesome. And I know what you were thinking.

Compliment it with a little salt and a fat, such as olive oil, or in this recipe, peanut butter/sesame oil, and its bitterness turns into a toastiness so pungent and aromatic, it’s hard not to be won over. (Although, be prepared to employ some repetition in introducing little kid taste buds to it. It’ll never become an overly sweet spice, like cinnamon.)

Edamamae

Now, without even thinking, turmeric automatically gets thrown into everything. Although, rarely is it intentional, and naturally such is the case here. Just like with my morning smoothies and my blender, as the food processor was whizzing for this peanut sauce, the turmeric jar caught my eye. Then came the uncontrollable impulse to throw two teaspoons into its ingredient whirl. Within minutes, my originally calculated dinner took off with a whole new personality. Kitchen spontaneity, at its best. Again, turmeric is showing me it can do no wrong. I like a meal with a little attitude, and that’s exactly what it brought to this.

And now that I’ve gushed about turmeric for far too many WordPress lines…can we talk about the natural beauty of edamame?! In reality, they should’ve really been the primary focus of this blog post. After all, they were the inspiration for this meal. Crunchy, and packed with protein, the green pods make a nice addition to grains, and allow for a pleasant change of pace from beans, my typical sidekick to rice. After you add in the turmeric and pile on some kale, you’re left with an incredibly flavorful and nutrient-packed meal. As with turmeric, those kind of meals will never do you wrong.

Continue Reading…

Winter Nourish Bowl with Green Pumpkin Seed Sauce

Winter Nourish Bowl with Green Pumpkin Seed Sauce

I should’ve planned out the beginning of this year better.

I worked pretty hard at the end of last year. At one point, I was juggling 5 jobs. Literally. (The woahs of freelance life are, well, filled with woah.)

If I were smart, I would’ve planned a getaway for the first few months of 2014 to the land of warmth and the free. What land that might be, I don’t really care. This past week in Philadelphia was brutal, and I would’ve killed to be working remotely in a far away town. You feel me? Add some waves and fresh fruit, and we could’ve really rung in the New Year right. Forget all this cold January nonsense.

Cilantro

Looks like I’ll be hustling extra hard to make that happen next winter. Another New Years resolution to add to the list? Maybe. For all you other northeasterns (and everywhere else it’s cold), I say we do it together.

In the meantime, you can find me snuggling up with warm bowls of comfort like this. Think lots of hearty winter squash and sweet potatoes, and nourishing whole grains and legumes. This will be a year of health, an on-going resolution I strive to keep because I know when I’m eating my best, I’m feeling my best. I’m sure you can agree.

Winter Veggies

This particular wholesome meal was triggered by a recipe I saw on My New Roots. Sarah, the author, runs the kind of blog I could stare at for hours, filled with tons of inspiring photos and lots of inventive healthy recipes. Check her out if you don’t know her already.

Winter Nourish Bowl with Pumpkin Seed Sauce

Feel free to add your own winter ingredients to this. I could envision steamed turnips thrown on top, or kohlrabi sliced into matchsticks and included with the raw component. Toasted sesame seeds make a great addition too. I tossed a few on top the next day.

Winter Nourish Bowl with Green Pumpkin Seed Sauce

Stay warm my friends, and enjoy!

Continue Reading…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.