Two years ago I canned salsa for the first time. We loved it! It was a mild salsa that even our girls were able to enjoy. Then I misplaced the recipe until a few days ago. I quickly ran out with the full intentions of spending Good Friday home with our little ladies making a new batch of salsa for our family. This time I’m going to blog it so misplacing the recipe doesn’t happen again! Plus a few friends asked for the recipe.
40 Roma tomatoes
6 Bell peppers
6 Jalapeno peppers
3 Anaheim peppers
3 Cloves garlic
1/4 cup Salt
2 cups Vinegar
1/2 cup Bottled lime juice (not fresh!)
12 oz Tomato paste (for thicker salsa use 2-3 cans)
1/2 cup Sugar
Rinse, core, and peel ingredients.
Run ingredients through a food processor. I didn’t run the tomatoes through until they were very fine because I like to make it a little chunky.
Boil in large pot (I used my large magnalite pot) for two hours stirring occasionally.
Portion into mason jars and put them in a wet bath for 40 minutes.
Use any tomato you prefer, I lean towards the roma
For a spicy salsa use 12 jalapenos and up to 8 Anaheim peppers.
It’s important to NOT use fresh lime juice so that it won’t be too acidic.
I like to use both green and yellow bell peppers to give it a good color.
For this batch I had really large onions so I only used four of them.
This time of year I always find I’m scouring the internet for new cabbage recipes, because well this is what happens when you leave the Irish Italian Islenos parade with countless heads of cabbage. A friend recently shared this one and I had to give it a try. Our family loved it and it will definitely be a repeat. This was the first Polish dish I’ve ever made!
2 1/2 cups cooked cubed ham
2 cups diced white onion
1 clove minced garlic
1 1/2 lb cabbage, in bite size pieces
1 1/2 tsp salt
1 tsp olive oil
8 tbsp butter, divided (1 stick)
8 oz dry egg noodles
In a large skillet, Over medium high heat, cook the ham in 3tbsp butter until the ham starts to slightly brown. About 1-2 minutes.
Add 2 tbsp butter to the pan then add the garlic and onions to sauté another 2 minutes or so.
Add the cabbage, oil, and salt. Mix then cover, reduce head to medium for 8-10 minutes.
Meanwhile, cook the noodles according to the package and drain.
Once the cabbage mixture is tender add the noodles.
Add the remaining butter and cook for about another two minutes.
You can use any type of noodles you’d like. I’m sure I’ll always use the egg noodles because we like the consistency.
You can also replace the ham with bacon, kielbasa, sausage, etc.
The recipe called for white and black pepper as well. I only cook with pepper when it involves lemon pepper, so I opted to not use it. I also used a little garlic onion seasoning blend and cajun seasoning.
I’m not sure that I know anyone that cooks with “1 clove of minced garlic”, if that’s your thing, by all means go for it. We however cook with a lot of garlic around here.
Not sure I’d freeze these left overs, but it was delicious for lunch the next day.
If you’re looking for something quick, easy, & healthy for a busy weeknight dinner this is the perfect dish!
-Korean egg roll bowl-
*1 medium cabbage (shred or buy it bagged)
*4-5 carrots (shred or buy it bagged)
*1 lb ground pork (can also use chicken or beef to change it up)
*sesame oil -or- extra virgin olive oil
*Korean teriyaki stir fry sauce (I used House of Tsang brand, but whatever brand you’d like would work)
*low sodium soy sauce
Shred the cabbage and carrots seperately. I just used the attachment on our food processor. In a large skillet or wok brown the meat in a little sesame oil or olive oil. Once browned add the shredded cabbage and a little more oil. Cook for about five or ten minutes. Add the carrots and cook for another five or so minutes. Then add the Korean teriyaki stir fry sauce and soy sauce to taste.
It’s really that quick and simple. Our little monsters love rice so we made a little for them to eat with it. You could also add different veggies.
3/4 c. unsweetened cocoa powder
1 1/2 c. splenda
1 c. dry powdered milk
1 c. powdered coffee creamer*
(* Make sure it’s a sugar free coffee creamer. Be creative. You can use sugar free vanilla coffee creamer to make a vanilla favored hot cocoa)
Mix all ingredients and store in an air tight container. Mix 1 tbsp in a cup of hot water. Or try our favorite way, add 1 tbsp to a cup of coffee with one crushed peppermint for a homemade peppermint mocha that is way healthier than one you’d get at a coffee shop.