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.
wut4:Why stop at steak? SPARKLE ALL FOOD!
Mix 1/4 cup of salt with a 1/2 teaspoon of food coloring in a small bowl until the salt is uniformly colored. Spread the mixture out in an even layer on a foil-lined baking sheet. Bake in the oven for ten minutes. Allow your homemade glitter to cool before using it or storing it. And that’s it!:)
wait wait wait.
does that mean you can EAT it.
Who has two thumbs and intends to eat a rainbow steak in her future?
This is life-changing.