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Tomatillo-Avocado Salsa

⊆ October 17th, 2012 by jeff | ˜ Comments Off on Tomatillo-Avocado Salsa

Too easy.

Ingredients

4 medium tomatillos (about 4 medium)
1/4 onion
1 habanero
1 serrano
1 avocado
lime juice

Method

Husk and wash the tomatillos then quarter them.
Halve the onion and avocado. Dice the habby and the serrano peppers.
Put the tomatillos, 1 section of the onion, one half of the avocado and the juice of one lime to a blender or food processor and pulse to a rough puree. Now add the rest and pulse adding more juice to bring to a consistency you like. Salt to taste.
Goes great with chips or over a steak.

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Shrimp in a Garlic-Wine Sauce

⊆ October 15th, 2012 by jeff | ˜ Comments Off on Shrimp in a Garlic-Wine Sauce

This is a blast to make because it can be done in 15 minutes or so. (dishes clean even)
If the shrimp is frozen just put them in a ziploc and soak in water for 10 minutes.
This makes 1 serving.

Ingredients

8-10 shrimp, peeled and deviened
3 tbsp olive oil
1 clove garlic
1/2 tsp red pepper flakes
1 tsp basil
1/2 cup white wine
2.5 oz fettuccine
1 tbsp butter
asiago

Method

Start hot water boiling and drop pasta and set timer for 7 minutes.
Pour oil in a sauce pan and add garlic, basil and red pepper flakes, heat to medium. Once sizzling add shrimp. Cook 1 minute and flip, cook another minute. Pour wine in and cover for 1 minute while increasing the heat to med-high then remove shrimp.

Pouring in the cold wine over the shrimp will stop it from cooking too much.

Timer should have gone off by now so straight from the pot, transfer pasta to sauce pan, dripping heavily with pasta water. Add butter and increase heat, simmer to thicken the sauce. Add shrimp.
Pour on to plate or pasta bowl and shave on some asiago.

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Low Sodium Killer Chili

⊆ October 9th, 2012 by jeff | ˜ Comments Off on Low Sodium Killer Chili

This is an updated version of Killer Chili.
Fresh veggies make this taste great so the only sodium comes from the canned tomatoes. Not needed anyway in my opinion.

Ingredients

1.5 lb. ground beef or beef chunks
Onion
Celery
Garlic
Jalapeno
Habanero
4 Tbsp chili powder
2 Tbsp cumin
1 Tbsp Oregano
2 Tbsp flour
28 oz. can stewed tomatoes
28 oz. can crushed and peeled tomatoes
5.3 oz. of dried kidney beans

Method

In batches, brown the meat. I like to add Chipotle Tabasco to the browning meat.Really brown it and remove from pot.
Drop 2 Tbsp oil and saute vegetables, 3-5 minutes.
Add spices and flour. Cook for about 3-5 minutes.
Stir in meat and add tomatoes.
Bring to a boil and lower heat to simmer for about 1-2 hours, longer the better.
Rinse beans and place in a small pot with 2 inches of water covering. Bring to a boil for 1 minute and lower heat to simmer, rolling simmer, for about an hour or so adding water as needed.
Cook until almost done, like pasta, al dente.
With a slotted spoon transfer beans to chili adding water from bean to thin if needed.
Cook for another hour adding salt as needed to taste.
Serve with cornbread.

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