I never posted pictures of what I cooked for our dinner party on Saturday.
Pea, edamame, asparagus and arugula salad tossed with balsamic vinegar and Pecorino Romano
Creamy polenta, roasted parsnips, turnips and fennel, and boeuf bourguignon
Homemade vanilla bean ice cream
I take after both of my parents in cooking ability, apparently. My mom is an excellent baker, and my dad is master at soups (he’s won like 3 contests).
So my Frankenstorm Survival Soup is….
Spicy Tortilla Soup!!!
Getting back to my Tex-Mex roots.
Chips and salsa again for dinner, but an upgrade!
Fresh, homemade salsa with lots of veggies and a lot less sodium. And it’s really simple! You spend a decent amount of time shopping, of course, but it’s so worth it.
My cooking style is very loose, so I don’t follow a strict recipe. But here’s what I put in my salsa:
- about 4 plum tomatoes (there are on the small side)
- about 1 1/2 red onion
- some other peppers - i could only find cayenne, but i prefer poblano. amount depends on the size of the peppers
- 4-5 jalapenos, depending on your heat tolerance
- a can of black beans (rinsed)
- a can of yellow corn kernels (rinsed)
- cilantro - use your judgement. i love it, so i put in nearly an entire bunch, but if you don’t like it, try substituting parsley leaves
- some shakes of salt and pepper, and any other mexican spices i may have on hand. cumin is good if you like cumin (i hate it)
Chop all the veggies up small, so that they can fit on a chip. Toss them in a bowl and mix it up! You can eat it right away, but it’ll be better after it sits.
Some tips: don’t use Tostitos or any store brand chips. Look for a restaurant brand with some heft - as much as I love Tostitos Hint of Lime, they keep breaking off under the heavy veggies.