Tag: daughter

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

by Pam on October 8, 2014

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



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Smoky Tomato-Chipotle Salsa




Yield: About 3 cups

Total Time: 10 min.



Ingredients:

6 Heirloom tomatoes
1 14 oz can of fire roasted tomatoes
1/2 cup of cilantro, chopped
1/2 sweet yellow onion, diced
3 chipotle peppers (more or less depending on desired spiciness)
3 cloves of garlic
Juice of 1 lime
1/4 tsp dried oregano
1/4 tsp cumin
Sea salt and freshly cracked pepper, to taste

Directions:

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Skinny Cake Pops

Cake pops made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Today is my daughter Madison’s 3rd birthday!

She is having a little birthday party in school and I was asked to bring something that wasn’t too messy, so I thought cake pops would be perfect! But then I remembered lollipop sticks and 3 yr olds aren’t such a great idea, so after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes.

Cake pops are all the rave thanks to the very talented Bakerella[1], but using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. The only way to make them lighter is by using a cake pop pan, rather than the original method; it’s quicker and easier too! I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm!

I played around with a few cake pop pans and machines out there and realized they are not all created equal. After testing out a bunch of them, I had huge success with the Nordicware cake pop pan[2], which is only about $16 at Target.

So today, in honor of my daughter’s birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella’s Cake Pop Book on Skinny Bits[3] (courtesy of Target). Giveaway ends Wednesday evening, so hurry!

Now be warned, these are FAR lighter than traditional cake pops, but they are dipped in chocolate, which will add up if you eat a lot, so you’ll still need some self control! Dark chocolate, of course is the healthiest option, but for color purposes today I went with white chocolate. Candy melts (available at Michael’s) were used for my daughter’s cake balls.

Skinny Cake Pops
gordon-ramsay-recipe.com
Servings:
48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories:
102.5 • Fat: 4 g • Carb: 15 g Fiber: 0 g • Protein: 1.4 gSugar: 7 g
Sodium:
68 mg

Ingredients:

  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Baker’s white chocolate (20 oz calculated in n.i)*
  • sprinkles (optional)
  • 48-50 lollipop sticks
  • styrofoam block

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.


Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

References

  1. ^ Bakerella (www.bakerella.com)
  2. ^ Nordicware cake pop pan (www.target.com)
  3. ^ Skinny Bits (www.skinny-bits.com)

Egg Drop Soup

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers  in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth[2] really made this soup extra special. Click the link for the recipe.



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Egg Drop Soup




Yield: 6

Cook Time: 10 -15 min.



Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Tyler Florence (www.foodnetwork.com)
  2. ^ homemade chicken broth (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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