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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.
https://foodfitnessfreshair.com/2015/09/23/homemade-jalapeno-hot-sauce/
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Sweet and Smoky Beet Burgers

Sweet and Smoky Beet Burgers

What do you do with an abundance of beets? Pickle them. Turn your tabbouleh pink. Or your hummus.

Or perhaps your end-of-summer burgers, as Food52 would suggest.

Sweet and Smoky Beet Burgers

I spotted this recipe over on Food52, and of course with all things beet-related, was captivated by its color. You could nearly mistake that burger in the picture above for a beef patty. That doesn’t sound all that appetizing to me, but I do find this depiction beautiful, nonetheless. Especially with a creamy cucumber sauce lathered on top. I assure you, this meat-free burger is an abundance of appetizing deliciousness.

It’s one of the most firm, well-held-together veggie burgers I’ve ever made as well.

Sweet and Smoky Beet Burgers

Rice acts as the glue that keeps these lentil beet burgers together, and it does a rather efficient job at doing so. You won’t need a million spatulas and utensils and tablespoons of oil to flip them in the pan, which is often the case with homemade veggie burgers.

As the name depicts, slightly sweet (from the beets and raisins), slightly smoky (from the paprika), these burgers are a unique treat. Place them between pita or a bun, or simply atop a bed of greens, and serve with a side of tomatoes and cool cucumber-yogurt sauce.

P.S. These freeze well, too!

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Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

At the arrival of spring last week, sitting in a wooden basket in the corner of my kitchen, one lone butternut squash remained. A butternut from last year’s fall harvest and my days selling and slinging veggies at a weekly Saturday farmer’s market. Oh how time flies. And yet how sturdy and strong winter squash can stand through it all.

When I get all sorts of confused about life, which seems to happen a lot as a transient 20-something college grad, I remind myself to think like a butternut. Stay strong on the outside, but sweet and a little nutty on the inside, with the ability to open up and get all soft when the right times arrives. (That analogy is my nuttiness coming out…but I do quite adore and look up to the butternut.)

Red Quinoa

As time is flying, another growing season is upon us, and I am beyond psyched. Living in a city, I don’t yet have a garden of my own, but I do have some plans to get involved with some urban farms this summer, and of course, return home to help my parent’s kick butt in their own backyard plots. Heck yeah for spring. And please move a little faster! (It snowed here last night. I’m not the fighting kind of gal, but I sincerely wanted to punch the sky in the face.)

Until then, I feel fortunate to be savoring the last of the cold weathered season. With one golden squash remaining in my basket, I wanted to make sure it received some memorable treatment. As soon as I saw this pizza recipe from Dishing Up the Dirt, it was a no-brainer as to where that squash would be heading. The uniqueness of this dish had me hooked!

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

After making this pizza, I can 100% say that if you don’t already have a butternut laying around in your own home, it’s worth making the trip out to buy one. This was awesome! I honestly wish I could say I made up this recipe on my own because I just love how creative it is…I mean, quinoa-based crust made with a little love from the food processor?! How cool is that. (Props to you Andrea.)

Tahini Sauce

This obviously isn’t your traditional cheesy, red-sauced ‘za. But if you were craving that, you probably wouldn’t be eyeing this recipe anyway. The good news? It’s will make for an every-bit-as-satisfying pizza night, especially once you get that tahini sauce drizzling on top. This is the kind of healthy app I’d love to see at a restaurant. It feels light but rich all at the same time. If that makes any sense. Make this yourself, and you’ll get what I mean.

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

The pizza does take several steps to make, but all are incredibly easy to execute. A simple 3-ingredient quinoa crust presents a base for a naturally creamy sauce stemming from butternut squash – i.e., no dairy needed. It gives a very gentle sweetness that contrasts with the mildly tangy tahini dressing that goes on top. I’m always in favor of a saucy pizza. With this pizza, you get to have two. Their richness (though as I mentioned before, not in a heavy way) is cut by cilantro, and are then finished with a crunch via fresh chickpeas on top. A pizza that has everything going for it – health included. Heck yeah.

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Tacos with Refried Beans from Dried Pintos

Soaking dried pinto beans

A lot, a lot of taco nights go down in my house. Tacos are easy. Beans are cheap. And it’s hard to go wrong with a bunch of flavors wrapped up into one. Plus, any excuse to pull out a few avocados is a welcomed one.  The phrase “holy guacamole” didn’t come from nowhere. I mean, we all know guacamole is holy in every sense of its being.

Vegetarian tacos

Generally I make my own guac, but on very rare occasions I’ll just pick some up at the store. However, I always make my beans from scratch, if that is what’s to be at the center of the night’s tacos. (Sometimes I opt for ingredients like butternut and goat cheese instead.) Refried beans are incredibly simple to whip up and are truly better than any pre-made versions at the store. There’s something about the freshness you get from doing it yourself…kind of like most things you do yourself. But with refried beans, it’s particularly noticeable.

If you want to really take the homemade superiority to the next level, start with dried beans.

Soaking dried pintos

As opposed to pre-cooked ones in a can, dried beans let you go through a simmering process that really cooks them down and makes them all creamy inside. Then, you get their juices to pull back into your saute process, which makes the whole refried bean mixture that much creamier. The two steps required for this are painless and are totally worth the bit of waiting time required. (Don’t tell anyone, i.e. my landlord, but I let my beans slowly simmer on the stove while I jetted out for a run. My apartment survived.)

Last weekend I hosted a taco night, which is where this was born. This year’s St. Patrick’s Day celebrations looked more like Cinco De Mayo, and I’m 100% okay with that. The sentiment of cooking up a huge pot of beans for a night with friends is always a warm one. And I mean really, what’s better than a taco night with your pals or your family, especially when everyone’s put in charge with crafting their favorite ingredient? Add fresh mint mojitos (not the Tecate that we were surviving off of) and a few board games to the table, and it’s hard to think of a place I’d rather be. I’m already ready for the next one.

Given this was for taco night, the following recipe is designed to serve a crowd. However, it could easily be cut in half for taco nights with less people. Just whatever you do, don’t cut the guacamole from your topping list!

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Grace’s Coconut Oat and Nut Granola

Coconut Flake and Nut Granola

Granola’s great in the summer. However, there’s something about heating up the oven, stirring up a large bowl of oats.  And then letting the warm, toasty smells fill the room while baking away the morning of a cold winter day. Call it winter solace. Granola solace. Call it whatever you want to describe a moment that sometimes just can’t be summed up in words.

Coconut Flake and Nut Granola

Coconut flakes are my new obsession, and I find them now to almost be a mandatory component of granola. I tracked through Philadelphia for nearly 2 hours – across 5 different stores – just to find them a few months ago, determined to make this Shaved Brussels Sprout Salad with Coconut Bacon. At the time, I was questioning my sanity. But after finally finding the flakes, and later obsessing over them during multiple cooking encounters, I am now questioning the sanity of the stores that are not carrying them.  Coconut flakes are worth every last step of an adventure to go find them.

For my Philly followers, check out Essene Market in Queen’s Village. For everyone else, I got tipped off along my travels that Vitacost.com is a good place to order coconut flakes.

Whatever you do, don’t succumb to buying the shreds. Unfortunately, they’re simply not the same as their larger, flakier counterpart.

Coconut Flake and Nut GranolaFeel free to play around with the nuts you use in your granola. I personally love a little variety. Pecans, walnuts & almonds are always a must for me, and various other seeds are generally just an added, crunchy health bonus.

Coconut Flake and Nut Granola

Spoon over hot or cold cereal in the morning, enjoy as is with milk, or simply pack a handful in a bag to eat on the run. Granola is a versatile, energy-packed snack, and when you make it yourself, you can ensure you’re fueling up on the good stuff. Forget chowing down on a bag of sugar and unnecessary processed ingredients. That’s no good. Plus, when you skip out on making it yourself, you miss that toasty smell from your oven like I mentioned before. Nothing beats that.

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