May 18 2016

Salsa Verde Made with Tomatillos

Tomatillos with husk removed

Tomatillos, garlic, cilantro, and onion ready to blend

Salsa Verde with chips
Salsa Verde with Chips

Salsa Verde

Salsa Verde adds flavor to Mexican foods but don’t stop there. Use it as a salad dressing, add it to cooked rice and beans, as a sauce on any cooked meat such as grilled fish, chicken or steak and on top of vegetables for an extra burst of flavor. Salsa Verde is made with tomatillos they look like green tomatoes packed in a paper husk; they feel a little sticky when the husk is removed. Serrano chili is a hot chili similar to a jalapeno chili it is optional in this recipe, if you like hot food add one or two depending on how much spice you like and be careful not to touch eyes after chopping or handling any chili pepper. Wash hands to remove the oils right after handling.


Prep time 5 minutes      total cook time 10 minutes

Makes about 3 cups



1-2 Serrano chilies, cut in half seeds remove ( optional)

10 whole tomatillos

1 garlic clove

½ cup cilantro

¼ cup chopped onion

½ teaspoon salt


1          Remove the paper husk from the tomatillos and rinse, cut into quarters add to the blender along with all other ingredients.

Pulse on and off, scraping down side blend until smooth.


Salsa Verde with Avocado

For a thicker Salsa Verde add a peeled ripe avocado to the blender and pulse until smooth.



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May 09 2016

Make Your Own Burrito


Start by making Refried Beans , then fill a tortilla  as pictured above, folding it so the ingredients are tightly wrapped inside. A 10-inch tortilla works best.


Refried beans

Cooking beans with onion and garlic makes them very flavorful, the name  sounds as if they are very high in fat but they are not. Once prepared  use as the filling for bean burritos or the base of a bean taco.

Prep Time        10 minutes        Total Cook Time 20 to 25 minutes

Makes 8- ½ cup portions


2 tablespoons olive oil or canola oil

1 large onion, about 1 cup chopped

3 garlic cloves, chopped

1/ 2 teaspoon cumin

1 teaspoon chili powder

3 tablespoons tomato paste

½ teaspoon salt

¼ teaspoon pepper

2 - 15 ounce cans beans, drained and rinsed

1 cup water


  1. In a large saucepan heat oil add onions, garlic, cumin, and chili powder. Cook 5-8 minutes until onion is soft. Stir in tomato paste, salt and pepper, drained beans and 1 cup of water. Cook on medium heat, stirring occasional until the water cooks away and the beans are thick  about 10 to 15 minutes Taste and add more salt, pepper or chili powder. Serve warm.

Bean Burrito

Total cook time 5 minutes, not including making re-fried beans.

Makes 10 burritos




1 can ( 16 ounce) re-fried beans or re-fried beans from recipe above

8 -10 inch flour tortillas, preferably whole wheat

2 cups shredded cheese

1 cup salsa


  1. Make the re-fried bean recipe above  or heat canned or cold re-fried beans  in a microwave safe dish  1-2 minutes until hot.


  1. Heat tortillas according to package or place in a stack on an oven-safe dish with a cover and microwave on high one minute; keep covered until ready to use.
  2. Place an equal amount of re-fried beans about 1/3 cup on one side of each warm tortilla, top with ¼ cup cheese and 1-2 tablespoons salsa, fold in half or roll tightly  and eat right away .




To freeze: wrap each prepared tortilla in plastic and freeze until ready to reheat.


To reheat: remove from plastic, place on microwave safe dish and heat 60 to 90 seconds on high. In conventional oven: preheat to 350 degrees remove from plastic wrap, wrap in aluminum foil, bake 30 minutes, open foil wrap and bake 10 minutes more until crisp.




Variation, add 1-2 tablespoons cooked corn or cooked brown rice or some of each  to bean mixture before wrapping burrito.






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Dec 30 2015

Quick Dessert

Wash a whole apple, slice  1/2 inch off  the top and 1/4 inch from the bottom, as pictured below, this will keep it sitting up right when baked.  Using a spoon or tip of a knife remove the core and all the seeds but do not pierce the other side.

Mix together a teaspoon of brown sugar, a sprinkle of cinnamon and a teaspoon of butter to make a crumbly dough. Stuff the dough into the hole where the core once was. Bake at 350 degrees for 20 minutes. Enjoy warm with a little cream on top.


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Oct 05 2015

CrockPot Catsup

Published by under Uncategorized

Homemade catsup is a recipe I am experimenting with for  a cooking project to do with kids. The recipe is delicious, not exactly health food but when you make it at home you add exactly what you want, and skip the high fructose corn syrup. I used brown sugar and honey instead of white sugar. Once I perfect the recipe I will post it to share.

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Jul 10 2015

Home Cooking May Be the Best Way To Eat

Published by under Family Meals,Health

Those who eat meals away from home will find it easy to consume a whole days worth of calories in one meal, an appetizer alone can carry 1,000 calories. It is estimated 16% of men and 13% of women between the ages of 20 to 39 eat pizza every day A deep dish pizza with chicken, cheese, bacon and ranch dressing can carry 2,160 calories, the Center For Science in the Public Interest (CSPI) estimates it would take 5-1/2 hours of non stop cycling to erase that meal.

Most Americans report cooking an average of five dinners each week. Not surprisingly, households with children are more likely to make meals at home but the lower the household income and education the greater likelihood individuals do not cook at home,  wealthier more educated households cooked at home more often, and households with foreign born family members cooked at home more often too.

In general, meals prepared in the home will include more vegetables and be better “balanced” than meals eaten away from home. To make home cooking happen more often, keep staples in the house for quick easy meals. Frozen chicken, fish or turkey can be thawed and grilled, baked or roasted while vegetables cook and a salad is made.


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