PICO DE GALLO / SALSA FRESCA

PICO DE GALLO / SALSA FRESCA

This is my lat­est chem­istry project in the kitchen, espe­cially as I love the fla­vor of fresh salsa and cilantro with my tofu tacos.  Although this is a sim­ple recipe where all you have to do is throw it into a bowl and mix, truly excel­lent pico de gallo salsa is all about the scale and pro­por­tion of ingre­di­ents.  After a few iter­a­tions of adjust­ing the tomato count and the size of the chopped ingre­di­ents, this fresh salsa recipe should get you off to a good start where you can alter it  to suit your taste.

Ingre­di­ents
(Yields approx. 5–6 cups)

  • 6 medium-sized roma toma­toes (stems and seeds removed), finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 ser­ano chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 lime
  • 1/2 cup chopped cilantro herbs (wash and de-stem leaf from stalk)
  • Salt (1 tsp or to taste)
  • Fresh ground pep­per (1 tsp or to taste)
  • Oregano (2 tsp or to taste)
  • Cumin (1 tsp or to taste)

Details »

Posted by: MozzaMatt on February 2, 2010.
Category: HEALTHY N' LIGHT, MEXICAN, QUICK n EASY

VEGETARIAN TOFU TACOS

VEGETARIAN TOFU TACOS

Ingre­di­ents
(Yields 6 servings)

  • 1 (14-ounce) pack­age extra-firm tofu, drained
  • 1 1/2 tea­spoons chili powder
  • 1/2 tea­spoon dried oregano
  • 1/2 tea­spoon ground cumin
  • 1/2 tea­spoon ground coriander
  • 1/2 tea­spoon salt
  • 1 table­spoon olive oil
  • 3 cloves gar­lic, finely chopped
  • 3 green onions, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed 

Details »

Posted by: MozzaMatt on January 30, 2010.
Category: MEATLESS

MINESTRONE STEW

MINESTRONE STEW

Ingre­di­ents
(Yields 6–8 Servings)

  • 2 table­spoons olive oil
  • 4 cloves gar­lic, finely chopped
  • 1 medium yel­low onion, chopped
  • 6 cups low-sodium veg­etable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup fresh chopped parsley
  • 1 table­spoon chopped basil
  • 2 large stalks of cel­ery, sliced
  • 2 medium car­rots, peeled and chopped
  • 1 dried bay leaf
  • 1 (28-ounce) can chopped toma­toes, with their liquid
  • 1 cup canned chick­peas, drained
  • 1 cup dried fusilli pasta
  • 1 (15-ounce) can can­nellini or white beans, drained
  • Salt and pep­per to taste
  • 3/4 to 1 cup grated Parme­san cheese

Details »

Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, ITALIAN, MEATLESS

GRILLED PITAS + HUMMUS

GRILLED PITAS + HUMMUS

.

Ingre­di­ents
(Yields 4–5 cups)

  • Strainer for chick peas
  • Food Proces­sor
  • Grill pan
  • 2 large cans of chickpeas/garbanzo beans, drained and rinsed
  • 1/2 cup Tahini paste (aka Sesame Seed Puree)
  • 5 cloves of gar­lic, minced finely
  • Zest and juice and pulp of 2–3 lemons
  • 1 table­spoon cumin
  • 1/2 tea­spoon of dried, crushed red pepper
  • 2 tea­spoons Kosher Salt
  • 1 tea­spoons fresh ground pepper
  • 1/8–1/2 cup of extra vir­gin oil
  • 1 tea­spoon of good paprika
  • Up to 1/2 cup of fresh water
  • Pack­age of pita bread

Details »

Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, MIDDLE EASTERN

MOSTACCIOLI PASTA SALAD

MOSTACCIOLI PASTA SALAD

This is one of my favorite com­fort dishes that my mother used to make for my sis­ter and I.

Ingre­di­ents
(Yields 10–12 Servings)

  • 1 (16 ounce) pack­age mostac­ci­oli pasta
  • 1 table­spoon veg­etable oil
  • 1 1/2 cups dis­tilled white vinegar
  • 1 1/2 cups white sugar
  • 1 medium onion, chopped
  • 1 medium cucum­ber, chopped
  • 1 (4 ounce) jar chopped pimento
  • 2 tea­spoons pre­pared yel­low mustard
  • 1 table­spoon gar­lic powder
  • 1 table­spoon pars­ley flakes
  • 1 tea­spoon salt
  • 1 tea­spoon ground black pepper

Details »

Posted by: MozzaMatt on January 27, 2010.
Category: COMFORT FOOD, PASTA

NEW YORK STYLE PIZZA

NEW YORK STYLE PIZZA

Ingre­di­ents — The Dough:

Yields one 12″ pizza from a mod­i­fied Lehmann NY-style dough for­mu­la­tion.
Total dough weight = 11.88 oz. (336.66 g.)
Thick­ness fac­tor (TF) = 0.105

  • 100%, King Arthur Sir Lancelot Bread Flour: 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)
  • 63%, Dis­tilled Water (at around 100° F): 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
  • 1%, Olive Oil: 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
  • 1.75%, Salt: 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
  • 0.40%, Instant Dry Yeast: 0.03 oz. (0.81 g.), (a bit over 1/4 t.)

Details »

Posted by: MozzaMatt on January 25, 2010.
Category: PIZZAIOLO, WINTER COMFY Tags:

HEARTY VEGETARIAN BURGERS

HEARTY VEGETARIAN BURGERS

Ingre­di­ents
(Yields 4 servings/burgers)

  • 2 ounces olive oil
  • 3 table­spoons diced red onion
  • 2 table­spoons diced black olives
  • 2 table­spoons diced red bell peppers
  • 1 tea­spoon diced jalapeno
  • 1 1/2 table­spoons diced garlic
  • 1 table­spoon diced artichoke
  • 4 ounces black beans, drained
  • 4 ounces chick­peas, drained
  • 4 ounces white beans, drained
  • 6 ounces rolled oats
  • 1/2 tea­spoon Hun­gar­ian paprika
  • 1/2 tea­spoon chili powder
  • 1 tea­spoon dried oregano
  • 1 table­spoon minced fresh pars­ley leaves
  • 1/2 tea­spoon red chili flakes
  • 1/2 tea­spoon ground cumin (adds smokiness)
  • 1/2 tea­spoon cel­ery salt
  • 1/4 tea­spoon ground sage
  • 2 table­spoons sea­soned bread crumbs
  • 1 egg

Details »

Posted by: MozzaMatt on January 25, 2010.
Category: MEATLESS, WINTER COMFY