Butternut Squash, Spinach and Black Bean Tacos

For a good, long while I have been on kitchen auto-pilot making mostly the same things. The time has now come to work on my menus.

I'm currently researching the best diet for me as I start treatment for breast cancer and while I have just started the process I know that increasing the most nutritious veggies, herbs and spices is as important important as drastically cutting sugar. Cutting sugar has been easier than I expected so I'm focusing on getting the good stuff in.

There are so many different theories are out there - Vegan, Keto, Mediterranean, etc. - all been recommended by various people and sources. I can see pluses and minuses to most so am taking my time and learning what will be right for my situation with my necessary restrictions like gluten free, dye free, etc. So while I continue to research I'm making lots of old favorites (especially Sri Lankan recipes with all the turmeric, ginger and spice) and some new vegan dishes.

Vegetables are a favorite, so it's not a burden to try and reconfigure my diet but it can be a challenge to make them a main course when you love spicy flavors and strive to use only whole foods rather than processed items.

The guys are not changing their diets but are getting exposed to lots of new veggie dishes in the process. So far they are just adding them to their usual meals and it's working out fine for everyone. Joe, especially, has surprised me with embracing arugula and watercress in his salads and trying some different roasted veggies. So in many ways this is a win win for us.

This is one dish I experimented with on our last Taco Tuesday and we liked it so much I made it all over again on Friday - doubling the recipe for leftovers. It's super fast and easy and very satisfying.

I've tried this combination in a crispy taco shell, without tortillas in a bowl and wrapped in in collard leaves. Every version was delicious and I've got another two pounds of butternut squash to saute tonight.

Butternut Squash, Spinach and Black Bean Tacos

Saute in a medium sized saute pan:

1 tablespoon Coconut Oil
1 large Onion, minced
4 large cloves Garlic, minced

In another small saucepan heat:

2 cups Black Beans (approximately, either homemade or canned)

When the onions and garlic are softened, add:

1 teaspoon Cumin
1/4 teaspoon Cayenne (this will be spicy - just a dash if you don't love it hot)
1/2 teaspoon dried Oregano
1 pound Butternut Squash, cut into cubes

Continue to saute until squash is cooked through - about 15 minutes or so. I mashed a bit with the back of a spoon as I stirred.

Just before you are ready to serve, toss in:

2 cups packed and rinsed Baby Spinach which will wilt and heat through in a minute.

Serve in taco shells, as nachos, in bowls or rolled in a large steamed kale leaf and top the squash and spinach with black beans, and guacamole and any favorite salsa you like.

We love to add a mixture of cilantro (one whole large bunch), onion (one medium to large) and jalepeno (at least one large) all minced together and liberally spooned on top. I make up this mixture at least once a week and use it to top almost all Mexican and Asian foods I make. It will keep a couple of days in the fridge.

Hope you enjoy it as much as we have.

Suzie's Pasta with Mint

The photo above was taken in my in-laws' kitchen many years ago and it's an old favorite. I loved that kitchen so much. It was a huge farmhouse kitchen with large wooden beams, a big window looking out to her rose bushes and room for everyone around their very long table.  My mother in law, Suzie, is a wonderful cook. With six children she certainly had plenty of opportunity to master many a recipe. Chris, as is very apparent, loved being home in their kitchen and being spoiled by his mom's French cooking.

The pasta recipe I want to share is one Suzie taught me to make about twenty years ago when she was visiting us in California. It is probably one of the most simple dishes she makes and when she first proposed making it I have to admit I wasn't really sure about it. Mint - in pasta? But one bite won me over.  This dish uses plenty of fresh mint, olive oil and fresh Asagio Parmesan. You can use any type of gluten free pasta you like but I find the corn pasta from Trader Joe's to be one of the best gluten free pastas around.

Last week Chris was working from home and amazingly it was just the two of us home for lunch. The mint in the garden had called out to me and I decided to make Suzie's pasta.

This has to be the fastest pasta you can make. While the pasta is cooking grate some cheese and slice up a handful of fresh mint. Perfect for a fast lunch with a mixed green salad or a Meatless Monday dinner. (Which I've been negligent in posting lately).

We sat out in the garden with our lunch and enjoyed watching the birds at the feeder, the bees buzzing the flowers and each other's company - something we don't have the opportunity to do very often. It was a short lunch but such a nice one.

Suzie's Pasta with Mint

This one is so easy you don't need a real recipe.

In a large pot of boiling water cook one package of gluten free pasta according to directions.

While the pasta is cooking, grate some Asagio Parmesan.  I grated about a cup, maybe a bit more, but the amount is up to you.

Take some fresh mint leaves, wash them and stack them.  Slice them thinly. Use as much as you like. Chris likes about twice as much as the photo shows.

Drain the pasta, drizzle with a little olive oil, add the cheese and mint and toss.  Grind some fresh black pepper on top if you like.

Enjoy it with someone you love!

Vanilla Glazed Walnuts with Sea Salt

Here's a just sweet enough and slightly salty treat that is delicious and nutritious.  A jar full would make a great last minute gift, too.

I love these nuts on Greek yogurt, oatmeal and even tossed on top of a mixed green salad.  A handful with a cup of tea is a great afternoon pick me up.

Vanilla Glazed Walnuts with Sea Salt

In a medium saucepan over medium heat melt

1/4 cup Butter

1/3 cup Organic Cane Sugar

When it starts to simmer add:

3 cups of Shelled Raw Walnuts

1/8 teaspoon Ground Vanilla Beans

1/2 - 1 teaspoon Sea Salt

Stir constantly until walnuts brown slightly.  Scrape the sugar and butter mixture up from the bottom of the pan as you stir.  

Remove from heat and stir occasionally as the mixture cools.  When completely cool store in an air tight jar.

Enjoy!

Meatless Monday & Mexican Pizza

One of our favorite grocery stores recently started carrying a gluten free Mexican pizza.  It sounded great to us but found that while some of them were great, others were not so good. They were too spicy for one of us and not flavorful enough for others. We really liked the concept, though, so I wanted to figure out an easy version to be able to make on busy school days.  I have tinkered with a couple of crust versions and this is our favorite.  It holds up to the toppings, is a little crunchy and has a nice corn taste.  We liked it rather thick (as you can see in the picture below) but you can always pat it thinner.

The toppings can be anything you like.  We have done pureed pinto and black beans, grated Colby jack cheese, guacamole, salsa, chopped onion, chopped cilantro, sliced fresh from the garden Jalapeños and hot sauce.  You can be creative and add anything you like.

If you’re starting out on the Feingold program you can make this stage one easily.  Just keep the salsas and peppers off and you will still have a lot of flavor.

Mexican Pizza

Have 2 baking sheets covered with parchment or pizza stones ready

Oven to 425 degrees - makes six individual pizzas.

For the crust:

1 package Bob’s Red Mill Gluten Free Corn Bread Mix

1 Cup Water

2 Eggs

½ teaspoon Cumin

Dash Garlic Powder

Mix everything together for a stiff dough.  Divide into six balls.  Pat each ball into a circle with damp fingers on your parchment lined baking sheet.  Mine were about six inches across. Three crusts fit well on each sheet.

Bake at 425 for 20 minutes.

For the black bean “sauce” just puree one can of beans with a bit of the liquid in the can - add a bit more if the beans are too thick. You want it to be the consistency of pizza sauce. That will be plenty for six pizzas.

Sprinkle your pizzas with your favorite toppings and put back in the oven briefly – five to ten minutes for us. 

Garnish with salsa and guacamole and enjoy!

Meatless Monday – Ratatouille with Fried Crushed Peppers

Late summer is the best time of year to make a pot of ratatouille and everything you need is fresh at your farmer’s market now.  Like all my favorite recipes this is very flexible.  More zucchini and less yellow squash, not a problem.  Less eggplant and more bell peppers would work just fine, too.

It’s quick to put together and is one of those wonderful dishes that tastes even better the next day.  A bowl of ratatouille is great on its own and we love it over rice, too.  We often sprinkle parmesan cheese over the top but this time we tried something new.

Friday evening we had curry at Martin’s and we asked him about the crushed red peppers he keeps on the counter.  We love the smoky heat they give our meals. I asked him what made them different than the usual crushed red peppers you sprinkle on pizza.  When he told me he fried them I knew I had to try that for myself. While making the ratatouille I decided to go ahead and try frying a cup of peppers never planning to use them on our meal. But they smelled so amazing together that we had to give it a try. Oh my goodness it was such a great combination!

Ratatouille:

Chop into half inch dice:

1 medium Eggplant

2 medium zucchini

2 medium yellow squash

Place into a bowl or salad spinner and salt generously.  The vegetables will “sweat” any bitter liquid out while sitting.

Meanwhile, mince and sauté in a large pot or dutch oven:

1 tablespoon olive oil

1 large yellow onion

1 large red bell pepper

4 cloves of garlic

Rinse the eggplant, zucchini and squash in cold running water and drain.  Add to the pot and combine.

Add:

1 large can of tomatoes, diced (mine was 28 ounces)

Simmer 30 – 60 minutes, stirring occasionally, until vegetables are tender and flavors have combined.

Fried Crushed Peppers:

1 cup crushed red peppers

1 tablespoon oil of your choice

In small pan sauté peppers slowly until they just start to change colors.  Watch carefully so they don’t burn and take off heat as soon as they start to brown.  They will continue to brown a bit as they cool in the pan so give it a stir occasionally as they cool.  Store in a glass jar and sprinkle on ratatouille to taste.  

Enjoy!

Meatless Monday & A Pocketful of Possibilities

With all the packing we've been doing lately and are planning to do next month I've been making a million variations of the Calzones in the last five weeks.  They are getting easier and easier to put together and I'm having a great time creating new flavor combinations.

Spinach makes a great filling in the traditional Mozzarella/sauce version.  I used organic frozen spinach right from the bag and they worked out great.  My next Italian version will be an "everything" variation with a variety of veggies, pepperoni and red pepper flakes.

Pocket sandwiches are quick and have been a lot of fun, too.  Colby Jack cheese in the dough with ham or chicken works really well.  I've found thinner sliced meat works better and doesn't "pop" through the very soft dough. Marc can grab one from the fridge and run to school.

Shape edges slightly higher.

My newest is a Mexican version is my current favorite. Making the dough with Jalapeno Jack cheese and an extra scoop (two tablespoons) of flax meal makes a great crust.  The flax will help give the dough a bit more body and the crust a bit more crunch.

Let the dough sit for a few minutes after mixing while you mash two cans of black beans. Then mix a four ounce can of diced green chilies into the beans. If you want to spice things up a bit more, add a dash of your favorite hot sauce.

Using a sheet of oiled plastic wrap on the counter just as with the Calzones, spoon some dough onto the center. With wet hands shape a rectangle with slightly raised edges to hold the filling in.  I find making them about the size of my hand makes them easier to manage.

Use the bean mixture to fill the pockets, slide your left hand under the plastic wrap to fold, seal edges with wet hands and flip onto parchment lined baking sheets. Bake 425 until golden brown and serve with salsa.

Meatless Monday - Asian Salad Rolls

Chris wanted spring rolls for his Father's Day dinner and I happily obliged. I love to make these in the summer and in the past I've always made them all assembly line style and then served them. Recently we started putting all the ingredients on the table to make them together and it's much more fun. Chris requested grilled shrimp last night and they were wonderful, but today we had a vegetarian version for lunch and enjoyed them just as much.

Chris using Thai Peanut Sauce and San-J Szechuan on the one. Yum!

The table is chaotic, messy and fun. Marc is dipping his wrapper.

It's kind of like sitting down for fondue in that everyone is making their own meal and eating as they go.  You choose the fillings and the sauces you like so everyone is happy with their creation.  Your gluten free friends won't have any idea they're eating "gluten free".  On warm summer nights when you just don't want something hot or heavy these are the perfect thing.

You don't even need a recipe because it really is simple - just follow a few easy steps. As you prepare each step, just set it on the table.

First I prepare the veggies.  The easiest way is to use this tool.  You'll have nice long uniform shreds of carrot and cucumber if you do.  The first year I made them I didn't have one and just cut the veggies by hand so don't stress it if you don't happen to have one.  This time I used only carrots and cucumbers but you can sliver bell peppers, onions, radishes or anything you like.

Pick some herbs and wash a few leaves.  Basil, mint and cilantro make a great combination.

You'll need need one package of these rice noodles.  Rice sticks are very thin rice noodles which can be soaked rather than boiled.  Empty the package into a heat proof bowl and pour nearly boiling water over them.  They need to soak for about 10 minute.  Drain and use kitchen scissors to cut into sections about three inches.

Next step - your sauces - there are many ready made sauces that we usually have in our fridge.  These make them great for busy weekday nights.  Gluten free soy sauce, Trader Joe's sweet chili sauce and San-J Szechuan sauce are our favorites.  The peanut sauce is homemade and not typically used in salad rolls but it's a big hit here.

You'll need rice paper wrappers like this.  I buy mine at the Asian market and you'll find you will get about three times as many wrappers for your money by shopping there.  They are a little delicate and messy so it's nice to have plenty to practice on.

I use a ceramic pie plate filled with hot water to soak our wrappers.  Each person just slides a wrapper into the water and waits for them to become translucent which takes about a minute.

At this point each person just takes turns soaking a wrapper and filling their own spring roll. This one has rice noodles, veggies, herbs and sauce.  As you fold them up into little bundles the wrappers will stick to itself and make a nice little bundle.

We find that a lot of that yummy sauce drips on to our plates and now enjoy these with a bowl of rice.  Any sauce or filing that falls goes right into the rice and makes it so good.  This bowl had lots of fresh herbs and edamame on the side.

Hope you enjoy these as much as we do!

Meatless Monday - Sri Lankan Cashew Curry

Emily, this one’s for you!  As I mentioned last Monday, Cashew Curry is my favorite dish my dear friend Migi prepares.  I've simplified the recipe since not all of us have access to curry leaves and other exotic spices and I used curry powder that Migi sends me. I think it still has the same basic (and yummy) flavor.  Here are two examples of Sri Lankan curry powder:

Although each are slightly different, both are Sri Lankan curry powders. It shows you have some leeway when making your own.  If you have a curry powder you like, by all means use it.

The only trick in the recipe is planning ahead.  The cashews should be soaked for several hours prior to starting the curry.  Just put a pound of whole raw cashews in a bowl of water to soak after breakfast.

It's that easy. What we buy as raw cashews have actually been heated to remove both their inner and outer shells so are not technically raw. This means they cannot soak as long as some other nuts and seeds.  See how plump they become?  They become sweeter as they soak, too.  Don't let them soak over six hours or they'll become slimy.

Years ago Migi explained that cashews should be soaked prior to cooking and I honestly didn’t get the “why” until reading Nourishing Traditions a few years ago. Soaking nuts and seeds before cooking makes them highly digestible as it neutralizes enzyme inhibiting phytic acid. Cashews don’t have as high a fat level as most nuts and are very high in many minerals so it's a healthy indulgence. 

Cashew Curry can be a main dish or a savory side and this recipe serves a lot and freezes well.

Sri Lankan Cashew Curry:

Soak 1 lb. whole RAW cashew in water for up to six hours.

In one tablespoon coconut oil sauté on large onion until just soft.

Add:

1 or 2 chilies, seeded and diced depending on how hot you want it.

2 cloves Garlic, minced

1 teaspoon Ginger, minced

1 teaspoon Turmeric Powder

1 teaspoon Curry Powder

½ teaspoon Salt

And continue to sauté until blended.  As the spice heat and and blend the aroma makes me so happy.

Add 2 cans (15 ounces) coconut milk.

Drain the soaked cashews and add to pot.  Bring to a simmer and cook for at least 30 minutes.  I like to simmer it an hour or so to really meld the flavors.

Serve as is over rice with a salad.  It’s an unusual side dish with grilled fish or chicken, too.  Migi serves it as one of many curries family style which is, of course, the very best way!  It's one of those dishes that tastes better the next day, too.  Enjoy!

Meatless Monday - Sri Lankan Lentils

I met my dear friend Migi over twenty years ago shortly after she arrived in California from Sri Lanka.  Migi is a skilled and generous cook and such a loving friend.  She was one of the hardest people to leave when we moved across the country.  

Our husbands met first and Keith invited us over for lunch one afternoon before Migi moved to the US. He cooked an amazing Sri Lankan spread.  I’d never had a meal quite like it and although the heat of the chilies just about did me in I was hooked.  The complex flavors of the spice mixtures, the creamy curries, the variety in each meal - it was so unlike anything I’d had before. 

We met Migi shortly thereafter and we instantly became friends.  Migi cooked nearly everything from scratch with whole food ingredients.  Sadly that was new to me at the time. I learned a lot watching her but still didn't quite get the whole lesson - it would be many years and a few health issues before I finally got it.  Her cashew curry was one she often made and is still my favorite comfort food.  The cashews are soaked for several hours prior to cooking and simmer in a coconut milk based curry – a flavorful curry but not too hot and if I could eat only one meal for the rest of my life I would be content with a bowl of basmati rice with cashew curry spooned over the top.

Sri Lankan cooking is similar to Indian but somehow lighter than most Indian food I’m familiar with. Because Sri Lankan cooking is influenced by Europeans, Indians, Arabs and others there is a wonderful mix and variety of flavors and styles.  The curries can be mild and flavorful to knock your socks off scorching.  A pot of basmati rice surrounded by chicken curry, cashew curry, lentils, curried veggies and a simple cucumber and tomato salad is a classic Migi meal.

Keith and Migi know how to entertain and their parties were relaxed afternoons full of friends and special food.  If we were very lucky she made Lampries – an entire meal of rice, Dutch meatballs, Sri Lankan curry and spicy sambols wrapped in banana leaves and steamed.  The package is opened on your plate and traditionally eaten with fingers – we did not have the dexterity and grace to manage that and used forks instead.   

What I’ve come to appreciate these last few years about Sri Lankan food is that much of it is naturally gluten free. Several years ago Migi gave me the most beautiful cookbook.  It’s The Complete Asian Cookbook by Charmaine Solomon.  Ms. Solomon is from Sri Lanka and has lived all over Asia and has chapters on India, Burma, Thailand, Vietnam, China and more.  She explains ingredients and techniques clearly as well as customs and typical meals.  It’s a wonderful book for anyone who loves any type of Asian cooking.  A bottle of gluten free soy sauce will make most of the book workable without other substitutions.

I count Migi as my Sri Lankan sister and am blessed she feels the same. When I miss her – and I often do – I tend to make lentils and rice.  Fast, easy and comforting.  Well, fast and easy because I’ve altered the recipe for weekdays.   Her version calls for lots of fresh garlic, ginger, curry leaves and other spices – this version comes together in minutes with ground powdered spices.  The spices are forgiving you really can't go wrong – add more or less heat as you prefer.

Easy Sri Lankan Lentils

In medium large saucepan over medium heat saute:

1 Cup Onion, chopped

2 Tablespoons Coconut Oil

When softened, add:

1 teaspoon Tumeric

1 teaspoon Ginger

½ teaspoon Garlic

½ teaspoon Curry Powder

½ teaspoon Salt

¼ - ½ teaspoon Cayenne Pepper

¼ teaspoon Black Pepper

Sauté until the spices are all mixed into the onions and be careful not to burn. Everything will be golden and the aroma will be wonderful.  

Add:

1 15 – 16 ounce can Coconut Milk

1 cup Water

1 cup Red Lentils (which are really orange) that have been sorted and rinsed and drained.

Simmer together for approximately 30 minutes.  Depending on your lentils you may need to add a bit more water – add about ¼ cup at a time.  

While the lentils are simmering I like to do something Migi taught me.  I sauté a cup of sliced onions in a little coconut oil until they’re really soft and just starting to turn brown and then add a half teaspoon or so of  black mustard seeds.  Give them just a minute in the pan and put a spoonful of the mixture over each serving of lentils.  They give the lentils another layer of yummy flavor.   

Serve with rice and sautéed vegetables of your choice for a healthy and flavorful meal.  We had kale from our garden with peppers and zucchini although I usually serve green beans with lentils because Migi usually does, too.

Meatless Monday – Falafel Burgers

This falafel burger isn’t exactly traditional but it is very flavorful.  Canned garbanzo beans makes this recipe a fast one for a weeknight.  I use cilantro instead of the usual parsley and added shredded carrots for color.  I bake them rather than frying to save calories and make clean up easier.  

You can use any gluten free bun you like but I made ours with Pamela’s Gluten Free Bread Mix.  They are just as good without a bun if you're keeping track of carbs.

Falafel Burger:

Preheat oven to 400 degrees

Line baking sheet with parchment paper and lightly oil with olive oil

Puree together:

2 cans (15 ounces each) Garbanzo Beans

1 cup chopped Onion

2 Tablespoons Olive Oil

2 cloves Garlic

Dash or more Cayenne Powder

½ teaspoon Salt

½ teaspoon Pepper

Then fold in:

2 medium Carrots, finely shredded

½ - 1 cup Cilantro, finely chopped

Shape into eight burgers/patties on the parchment lined baking sheet.   They will be quite soft and you may want to wet your hands while shaping.  Spray or brush with a bit of olive oil on top. Bake at 400 for 15 minutes. Remove from oven and carefully flip and bake 15 minutes longer or until browned.

These buns were topped with sesame seeds prior to baking. The key to shaping the rolls is very wet hands as the dough/batter is really sticky.  

And here they are just out of the oven.

We enjoyed our falafel burgers with a cooling cucumber yogurt salad, which tastes great right on the burgers, and a crispy green salad. 

Meatless Monday - Veggie Fajita Bowls

Here’s a little early Cinco de Mayo meal for you.  These bowls are our version of Chipotle’s Burrito Bowls.  Inexpensive rice and Beans are the basis of this fast weekday meal.  White rice was used this time but chewy brown rice would be great if you have the extra cooking time. I used pinto beans that were soaked overnight and simmered slowly through the day but heating up canned beans will work just as well on a busy weeknight. The fajita style peppers are low fat, fast and crispy.   I kept the guacamole lighter than usual and the chopped Vidalia onion and cilantro on top gave it a fresh and crunchy kick.

Veggie Fajita Bowls – serves four to six

Layer the following in bowls:

6 cups of cooked rice

6 cups of cooked beans

Fajita Veggies – recipe below

Guacamole – recipe below

Cilantro/Onions – recipe below

Fajita Veggies

3 organic Bell Peppers, sliced in thin strips

1 teaspoon Cumin

Dash Garlic

Dash Black Pepper

Dash Salt

1 Tablespoon Water

In a 10” skillet over medium high heat “sauté” peppers and with spices in Water until heated through but still a bit crispy and colorful.  It took less than five minutes for me.

Guacamole

2 avocados roughly mashed or one 7 ounce package of all natural guacamole

½ Vidalia Onion, finely chopped

1 teaspoon Lime Juice

1 Tablespoon Cilantro, chopped

Mix everything together lightly so that the avocado keeps a slightly chunky texture.

Cilantro Onions

1 Vidalia Onion, chopped

1 cup, Cilantro, finely chopped and packed

1 Tablespoon Lime Juice

Dash Sea Salt

Mix everything together.

Enjoy!

Meatless Monday Burritos & Siesta Sunday Pics!

Yesterday was absolutely gorgeous and we were able to enjoy a Siesta Sunday with our favorite neighbors.  The Feks came over for dinner and it was nice enough to eat outside and too early in the season to be bothered with bugs!  

Olive's first Fiesta meal!

I think she likes it!

Big brother Ev had his very own Ev sized table and enjoyed Chris' special salad!

We love this boy!

We grilled chicken for tacos, made a huge pot of beans, fresh salsa, green sauce and guacamole. 

After dinner spinners were flying from the maple (with help from Chris and Joe).... 

Ev & Mike did their best to catch them!

Joe helped Ev shake the tree.

Chris helped, too!

Olive and Chris contemplated the garden for a while.

Ev with the beautiful garden stake he surprised me with yesterday!  I am the luckiest ChaCha ever!

Olive and Gabby had some girl time.

Olive is SO BIG!

It really was a great, relaxing way to spend the last part of our weekend.

~~~~~

I have to admit that the second best part of our fiesta and siesta meals with the Feks are the leftovers!  The point of this Meatless Monday post is reinventing leftovers into a satisfying vegetarian meal. These burritos are one example.

The Tortilla Factory Gluten Free Wraps make great burritos.  They are the closest we’ve found to large flour tortillas.  I soften them quickly on a large cast iron skillet, fill with our favorite burrito filling and roll.  We went more than a little crazy with these when we found them – it was so nice to have a “real” burrito texture and flavor. 

Joe, being the burrito purist prefers beans (or beans and meat but not on a Meatless Monday) and cheese.  Any and all veggies on the side.

I, on the other hand, like to stuff mine full of veggies and beans and spoon some of Gabby Green Sauce and dollop some ChaCha’s Salsa and Guacamole on the side.

I cooked up some kale and carrots in a bit of olive oil to add to my burrito- maybe not for everyone - but I loved it.

Burritos can be filled with anything you want and really don’t need a recipe but here are our two favorite Fiesta Friday/Siesta Sunday sauce/salsas to top your own burritos.

Gabby’s Green Sauce

Gabby’s Green Sauce is best freshly made.  It gives a fresh, hot blast to any Mexican food.

1 large bunch Cilantro, wash carefully but just tear into pieces, stems are okay

1 Serrano Chili, sliced down the center and deseeded

4 ounces Lime Juice

½ teaspoon Cumin Powder

½ teaspoon Salt

Dash of Garlic Powder

Blend on high until completely liquefied.  Store in fridge until ready to serve, shake before pouring.  Keeps about two days if it lasts that long.  The cilantro and lime cut the heat of the chili a bit so it isn't as hot as you’d think.  

ChaCha’s Salsa

2 cans (14 – 15 ounce size) Organic diced tomatoes or equivalent fresh tomatoes in season (divided)

1 large onion, chopped (divided)

1 Serrano Chili sliced down the center and divided

1 ½ ounces Lime Juice

1/ teaspoon Cumin Powder

½ teaspoon salt

½ teaspoon pepper

1 to 2 cups Cilantro, chopped

In order to get the texture I like I put most of the ingredients into the blender (reserve one can of tomatoes, half of the onion and all of the cilantro) and totally puree them.  This will ensure the spices and chili are evenly dispersed.  Then I add, in this order, the other can of tomatoes, the chopped onion and the chopped cilantro and barely mix it on low.  I stop it as soon as the cilantro moves down to the bottom of the blender container.  Any longer and it will be pureed.  It will still taste great but we prefer a little more chunky salsa.  Vary your chilies from Jalapeno to Habanero to vary the heat.