Avocado Tomatillo Salsa with Baked Seeded Tortilla Chips

Around our house football has rarely been something that is ever turned on.  The hubs is so busy with skydiving, BASE jumping, tunnel flying and tuning in to the Supercross series and X Games, etc. that there hasn't really been room in our lives for football.

Interestingly enough, for some reason, this past year he has been really into it. Go figure.

The fun part of that for me is that it means we have actually invited a few friends over to watch the Superbowl next Sunday. 

Which means I get to plan party food!

I have made this smooth, guacamole like dip a few times now and it can be somewhat dangerous to have on hand.  In fact, I admit a bowl of this with some chips has been my lunch or dinner more than once lately.

For a healthier, fun and crunchy alternative to regular dip chips you can make these baked flour tortilla strips that are laden with flax seeds, sesame seeds and poppy seeds.  The kids actually really loved them because they were so different and crunchy.

I like my dips to be more on the smooth side than the chunky side, possibly because then the kids don't worry so much about what they are getting with each scoop and eat it that much easier without all the usual, "what's this Mom?" inquiries that usually result.

It also means making the dip is that much easier because most of the prep work is done in the food processor.  You don't have to chop anything up terribly well or uniformly.

That said, if you prefer a chunky dip, feel free to do the prep by hand and just gently toss/stir everything together.

Enjoy, and happy game day!

Tomatillo Avocado Salsa

Makes approximately 3 ½ cups

Printable Version

7 oz tomatillos, husked and rinsed (depending on size, 4 to 7 tomatillos)

1/2 small red onion, chopped coarsely 

2 fresh Serrano chiles, seeded and chopped* (or more if you like it really spicy)

1/3 cup fresh cilantro, chopped

1 large clove garlic

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cumin (optional)

juice of 1 large fresh lime

2 to 3 large avocados (about 1 lb) (pitted, peeled and sliced just before adding to the mixture)

1/2 cup sour cream (optional)

Preheat the broiler with a rack about 4 to 5 inches from the heat.  Place the husked and rinsed tomatillos in a heat proof shallow baking dish (a glass Pyrex pie plate is perfect for this).  Char the tomatillos under the broiler for 8 to 10 minutes, use tongs to turn them over and broil the other side until charred, about 5 more minutes.

*Note – when handling chiles you should always work with rubber gloves to avoid getting the oils on your skin.

Put the onion, chiles, cilantro, garlic, salt, pepper, cumin and the charred tomatillos in the bowl of your food processor or in a blender and process until smooth.  Add the avocado and lime juice to the mixture in the food processor and pulse several times to combine and smooth the mixture to your desired consistency. Fold in the sour cream if using (if the chiles are a little too spicy, this will cut the heat).

Serve slightly chilled or at room temperature with chips.  Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

Seeded Baked Tortilla Chips

Makes approximately 32 chips

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

4 10 to 12 inch flour tortillas

1 large egg, beaten with 2 tablespoons cold water and 1 teaspoon salt

Preheat the oven to 350 degrees F and set the racks in the upper- and lower-middle levels.  In a small bowl, beat the egg with the water and salt.  Place two tortillas each on the baking sheets and brush them lightly with the egg mixture.  In a small bowl, stir the seeds together.  Sprinkle the seeds generously over the brushed tortillas.  Using a pizza cutter, cut the tortillas into triangle pieces (about 16 pieces each, or smaller if you want).  Bake the chips in the oven for 10 minutes, then switch the position of the trays and continue to bake until the tortillas are crisp and lightly golden – about another 5 to 7 minutes.  Remove from the oven and allow them to cool before removing from the pans.

Adapted from The 150 Best American Recipes, by Fran McCullough & Molly Stevens

Easy Chocolate Loaf Cake - Happy Chocolate Cake Day

Seriously, after reading this, you will bow to my awesomeness.  I feel like a total Goob (Meet the Robinsons reference there - prepare to be amazed! (no, not really)...

So.  If you've been following me on Twitter lately, you know that Kayla has been sick, basically on and off since September. Nothing new there. Not even surprising really, what with Down syndrome, congenital heart disease, high blood pressure and on oxygen for almost a year to contend with.

Anyway, yesterday things took a turn for the worse.  Actually, they went downhill a few days ago, but yesterday it was official.  Kayla has RSV.  To be honest, I'm surprised we've been able to dodge that bullet this long.  She is doing ok, but the doc warns me to expect it to get worse before it gets better.

Now, back to my awesomeness (and yes, you should detect a heavy amount of sarcasm here).

Today is chocolate cake day!  Happy chocolate cake day!  I've been waiting, and waiting and waiting for this day because, seriously, chocolate cake is one of the major food groups of my diet.  No joke.

I wanted to make something smallish and easy so that I could have chocolate cake any old time I wanted.   And, I did!  It's this chocolate loaf cake you see all these pretty pictures of.

In my awesomeness though, I can't for the life of my find the piece of *&#(@%%*)# paper I wrote the recipe and directions on!  Awesome, right?!  I made it a couple of weeks ago... do you know how far in a madhouse like mine a piece of paper can migrate in that amount of time? Really, it's like there are little sprites that wander around and move things.  

Oh wait.

I forgot. Those are my kids. Hmm.

The fact that I can't get my hands on that paper right now really stinks actually, because this little loaf cake, in all its unassuming, moist, chocolatey goodness, deserves its day in the sun.  You could frost it, but it doesn't even need it.  Just a dusting of cocoa and some whipped cream were all I needed.  Oh, but it you added some chocolate sauce or better yet hot fudge and ice cream, well, you'd have quite the little dessert on your hands.

So, I promise that very soon I will track down that paper, and get that on here.  In the meantime, I plead **temporary** insanity and hope you'll bear with me.


UPDATE:  RECIPE BELOW!! 

Chocolate Loaf Cake

Printable Version

INGREDIENTS:

3.5 ounces bittersweet chocolate, chopped

8 tablespoons (1 stick) butter, cut into pieces

3/4 cup cold water or coffee

2 teaspoons pure vanilla extract

1/2 teaspoon white vinegar

1 large egg

1 cup all-purpose flour

3 tablespoons unsweetened Dutch cocoa powder

3/4 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 300 degrees F.

Butter and lightly flour the inside of an 8 1/2 x 4 1/2 –inch loaf pan on all sides.  For easy removal you can line the pan with a piece of parchment as a sling up and over the sides (the ends of the pan won’t be covered, just the long sides). Butter and flour the parchment if you are using it. Set aside.

Whisk together the flour, cocoa, sugar, baking soda and salt in a small bowl. Set aside.

Place the chocolate and butter in a large microwave-safe bowl.  Carefully heat the mixture just until the butter is mostly melted, about 1 minute.  Gently whisk the mixture together to finish melting the chocolate.  Whisk in the water or coffee, vanilla, vinegar and the egg until smooth.

Add the dry ingredients to the chocolate mixture and whisk together until smooth.  Pour the batter into the prepared loaf pan.  Bake the loaf for 50 to 55 minutes, or until a wooden skewer comes out clean.  Allow the cake to cool on a rack in the pan for 10 minutes, then turn the cake out onto the rack to finish cooling. Cool completely before slicing.

Serve the cake slices with whipped cream and a dusting of cocoa powder or confectioners’ sugar.

FFwD: Michel Rostang's Chocolate Mousse Cake

Aidan was the biggest fan of this week's French Fridays with Dorie recipe for Michel Rostang's Chocolate Mousse Cake.  He wanted me to tell you that these were "totally awesome, so yummy, so yummy."  Like cold, brownies that are creamy and light like ice cream.  Direct quote from the boy's mouth.

I loved it also, I mean really, what's not to love. We all know about my deep and abiding love of chocolate so the fact that I loved it too shouldn't come as a surprise.  I wasn't entirely sure that I actually whipped the eggs correctly - in fact I think I over beat them... again... what else is new!  That said, it still turned out great.  

We went for the bake, chill, bake, chill method which Dorie mentions in the book as her favorite way to eat this cake.  I haven't tried the other ways, but I really liked it this way.  

I didn't change the recipe at all, but I didn't have an 8-inch spring form pan either, so I did use a 9-inch instead which is why mine looks a little thinner than the picture in the book.  I think ours is possibly a layered a little differently as well as far as the thickness of the two separately baked layers goes. The top of our cake was fairly thin and very crackly.  I think, no matter what you do to this cake, bottom line, its going to be good.

For more chocolate mousse cake madness, head on over to the French Fridays with Dorie site and see how the others fared this week.

Blueberry Yogurt Granola Parfaits

Should you be lucky enough to find yourself blessed to have a very few simple ingredients in your fridge, you can also be lucky enough to find yourself munching on a little homemade yogurt parfait.  The possibilities are endless and there really isn't even a recipe because it's entirely up to you.  You can be fancy and make layers of yogurt, fruit and granola, like I did here, or you can be completely low-key and rock the parfait like my hubs does every day - just dump yogurt in a bowl, pile on a handful of granola and add some fruit (or more often in his case, a handful of chocolate chips).  

I almost hate to admit this, but I really don't like yogurt all by itself.  I'm also not always a fan of fresh fruits - I'm very picky that way.  

I'm hopeless, I know. 

That is why when I find something I actually like, it is always a huge and very pleasant surprise.

That said, for some reason, I really, really like eating parfaits.  I don't know what it is about the combination of these textures, flavors and ingredients, but it is just so good - and the kiddos love it too.  Besides, they can even easily build their own parfait in a cute bowl or cup.  Any time I can get the kids involved in the prep work is a good thing!

One last idea - if you want to be a rock star in the possibility of a breakfast in bed option for a loved one for a birthday or any other upcoming lovey-dovey holidays, well, let's just say that you can really make this colorful and pretty and fancy looking - all without doing any cooking at all.  I'm just sayin'.

Oh! And, if you are having a brunch, you wouldn't believe how cute a tray of some little clear plastic cups with pre-assembled parfaits looks and can make your life so much easier!

Shown here are vanilla yogurt, fresh blueberries and granola I got in my Muir Fresh Harvest Bundle. In case you missed my first post about what the Muir Fresh Harvest Bundles are all about, go here.  The next bundle list will be posted soon, so check back here or on their site for the listing - you can also find their website linked up over on my sidebar for easy access.

Eating Well with Fresh Harvest Bundles

Muir Fresh Harvest Bundle pictured here: 

Fuji Apples, Granola, Parsnips, Green Leaf Lettuce, Pears, Broccoli, Acorn Squash, Mango, 

Grape Tomatoes, Onions, Organic Rosemary, Carrots, Blueberries, and Vanilla Yogurt

GO HERE TO ORDER YOUR BUNDLE!! - More details at the bottom of this post!

It may come as a complete surprise that, aside from loving to bake too plentiful amounts of treats around our house, I actually really love to cook.  The issue of why most of that never makes it onto the blog is that me+cooking+blogging=no notes.  It's silly really, but I still can't seem to get myself into a good, disciplined pattern of actually writing down what I'm doing when I cook, or even measuring it when I'm doing it.  When I bake, I am much more organized and it usually isn't so immediate.  I'm pretty slapdash about my cooking though.  Anyway, one of my major goals for this year is to do much, much better at keeping track, taking notes and measuring things out so that I actually share with you all what we are eating - because, really, we don't only eat cookies around here (okay, no more than once a week ;)

So, to make a concentrated effort at sticking to that promise, I've been thrilled to have discovered a different way to shop for produce here in the Salt Lake City / Wasatch Front area.  You see, a couple of months ago I got in touch with the lovely folks over at Muir Copper Canyon Farms - ("Muir Copper Canyon Farms is the Intermountain West's premier produce and specialty foods distributor to the food service trade." ) to discuss an idea about featuring local businesses.  

I don't know about you, but I have often wanted to get my hands on what the good restaurants use since it always seems to 'magically' be so much better than what I can pick up in the store.  I knew that they were a fantastic source of what I refer to as 'the good stuff' since they specialize in providing those resources to many of the best restaurants in the area.  The are a purveyor of the highest quality, most fresh and delicious produce and specialty ingredients.  I originally found them a few years ago when I toyed with the idea of doing catering (this was pre-Cole and definitely pre-Kayla).  

Anyway, I contacted them and heard back from Mike and Laura Muir, Salt Lake City locals who not only grew up here, but grew up together, fell in love and have been married for six years and have a beautiful daughter.  It just makes my heart happy to hear a story like that in today's world.  Sorry, I digress...

So, Mike wrote back to me and told me about a new local business and he and Laura had come up with that would provide great bundles of produce and specialty goods to locals.  No contracts, no membership fees, no CSA's, and you don't have to worry about showing up, donating time, etc etc etc - all those details that have stopped me from trying any of the other boxed/package ideas out there.  

Needless to say, I was intrigued - it sounded like I had luckily stumbled upon someone who had figured out all the pitfalls of other programs and made it simple and easy.  Mike and Laura were even kind enough to provide me with the bundle you see here to give things a try.

Getting a bundle is fun and it really is just that simple.  They design each bundle around what is available, fresh and unique - which then made it really fun for me to get inspired from what they provided and plan our meals around that.  Through their connection with Muir Copper Canyon Farms they have access to the high quality, high end and unique items that aren't always readily available in stores, and certainly are rarely as fresh.  For one low price you buy a bundle, then go pick it up, all ready for you at a pick-up location along the Wasatch Front (there are currently two locations, but they are working on more).  

So, in what has rapidly turned in to what will become a series of posts - because I haven't been able to stop gleefully using my bundle and have so many great ideas to share with you- I wanted to wait no longer to start telling you all about this so that if you are lucky enough to live near the Wasatch Front, that you can get your bundle ordered! The next bundle is due for pick-up next week and is only $35 for roughly $80 worth of high quality produce - I sincerely encourage you to try this out! 

I've had a crazy week and didn't get this out as soon as I hoped, so if you want your chance to get the bundle listed below, you'll need to get it ordered by the end of tomorrow!!!  

The good news is, there will be another bundle after that if you don't make it with this one and I'll make sure and let you know all about it too!

The list for the bundle for next week can be found here (and is listed below with my comments from the 'peanut gallery' so to speak). It looks like it is going to be another great one.  Seriously, just check out this value.

Bananas, 

Pineapple, 

Oranges (10 - TEN, that is TEN oranges people!), and 

Lemons (4).  Add to that there will be 4 

Vanilla Beans (4 - you can't get this kind of deal in stores!) and super, yummy 

Crumb Brothers Whole Wheat Bread.

You also get Brussel Sprouts (1 lb), 

Red Pearl Onions (1 pint), 

Hydroponic Butter Lettuce, 

Celery Stalk, 

Cucumbers (2), 

Jumbo Asparagus, 

Baby Bok Choy, 

Red Peppers (3), 

Green Peppers (3), 

Shelled Edamame (1 lb), 

Avocados (3)!

Doesn't your mind just start spinning with all the possibilities!  I know mine does.  It actually makes me feel excited about menu planning again!

One note on the bundles - yes, it is a LOT of food, which is the point since you are shooting for value here.  Don't let that stop you if you have a small family.  For only $35 this is going to really help you stretch your budget since produce can chew up such a large amount of the grocery cost.  If anything, because it is such a good deal and there is so much, if you have a smaller household (or like me, small children that don't help put a dent in too much) just find someone you know and split a bundle with them.  It is completely worth it and there is plenty to share.  In fact if you order a bundle and you bring a friend to order as well, you both get some extra goodies for helping to spread the word!

Muir Fresh Harvest is also holding a blogging contest for locals to get a chance to win a bundle - so you should definitely check it out!

You can see a list of just some of the great reasons why buying your produce in a bundle is such a fantastic idea here.  Check back tomorrow for the first of many recipe ideas I have had (so far) from my bundle.  I've still got more produce to use so I have a few more ideas up my sleeve!

Honestly, this is such a great value that I can't help but want to help shout this from the roof tops and encourage you all to take advantage.  You'll be amazed by what you get, the value, freshness, quality and want to tell everyone you know too so they can take advantage.  I believe in it so strongly, I just want to mention that while I was provided a bundle to cook with and try out so I could tell you about it, I wasn't compensated in any other way and wouldn't have needed to be.  I can't wait for you to try this service out and tell me all about the fantastic things you make!

TWD: Lemon Poppyseed Muffins with Strawberry Jam

You know that old saying about when life gives you lemons? Well, as much as I love lemonade I think I love lemon poppyseed muffins just as much - maybe even a little more. I have made this recipe I few times before now, but had never taken any pictures.  Since they were chosen by Betsy at A Cup of Sweetness for this week's Tuesdays with Dorie recipe it certainly wasn't a hardship to make them again.  

For some reason which thoroughly escapes me though, I had never bothered to do one of the versions Dorie suggests in the book and fill them with jam.  I only had strawberry on hand and probably didn't add quite enough, but my goodness, let me tell you, there may very well be no going back! We literally gobbled them up and I had to hide them at one point in the day because Aidan was sneaking in the kitchen and being a total muffin muncher.  I really can't wait to make these again and use the seedless raspberry jam I just got.  If you haven't tried the muffins with a jam center, or even just put some on after baking, I highly recommend you give it a chance.

For more muffin madness, visit the Tuesdays with Dorie site!

FFwD: Gnocchi a la Parisienne

I wasn't really sure what I would think of this week's recipe for French Fridays with Dorie.  I don't have the book in front of me at the moment, but I remember reading Dorie's introduction/description (incidentally, probably my most favorite part of Dorie's books - always so helpful and fun!) being something along the lines of being choux dough cooked like gnocchi in a pot of salted water, then layered with bechamel sauce and cheese, then baked until bubbly and golden.  I mean really, what's not to like about that? Especially on a snowy day!  I do love me some choux pastry, so it didn't seem like much of a stretch that I would like this.

Since the recipe makes enough to serve 6 as a main course I also knew I was going to end up taking Dorie's suggestion to shape some of the dough onto a baking sheet and freezing them for later use.  I'm glad I did because making a double-layer in my two little ramekins was just the perfect size for me and the boys.  Cups full of doughy, cheesy goodness as Aidan called them.

To make matters easy for shaping the gnocchi I used a really small cookie scoop that I have and just scraped it so it was only half-full to equal the teaspoon amount for each dumpling.  I ended up with a sheet pan full for the freezer, plus about 20 more for my two ramekins.  

I layered the gnocchi in two layers of 5 in the ramekins, with the bechamel sauce in between each layer, and then generously topped them with shredded Gruyere cheese.  I baked them for the same amount of time as the recipe - roughly about 25 minutes in all - and they puffed up beautifully, but did deflate fairly quickly. Now that I know what to expect next time, I'll know better how to layer them, probably packing them in even a little tighter into the ramekins and another layer of Parmesan in the middle.

Anyway, cups full of doughy, cheesy goodness indeed.

For more cheesy goodness, just head on over to the French Fridays with Dorie site and scroll on through the LYL post to see how the other cooks faired this week.  As always, the recipe for the Gnocchi a la Parisienne can be found in Around My French Table, by Dorie Greenspan.

TWD: Fluff-Filled Chocolate Madeleines - Toasted Marshmallow Chocolate Madeleines

Happy 1/11/11.  Just had to say that.  It's actually my Mom's birthday today and the boys that that was pretty cool, so, there you go.  :)

This post, much like these madeleines, is going to be short and sweet.  I've been stuck with the same cold on and off for weeks that we just all keep passing around here and am hoping to feel better soon.  In the meantime, honestly, attempting to put together semi-coherent sentences is more than my tired brain can handle. So. If the sentences below aren't really even semi-coherent, I hope you'll just smile and nod and let me live in my little bubble.  ;) It's like I tell my boys, sometimes you just have to humor the tired mommy.

Well... obviously, I had marshmallow fluff.  Actually, I got it with the intention of filling these chocolate madeleines for this week's TWD (picked by Margo of Effort to Deliciousness) and following the recipe exactly.  I've been waiting and waiting for this recipe's time to come and was so excited to see it slated for this month (darn colds!!).  Thanks Margo for choosing this one!

Anyway, I just ran out of time, patience, energy, etc. and bagged it.  I slacked out - even though I wanted to fill and do the chocolate glaze (I'll get to it next time!) and just slathered some fluff on top, broke out the torch and called it good.  The madeleines themselves didn't quite get that 'hump' I was hoping for, and I think mine actually ended up being a little under baked, but they were still terrifically yummy.  It is always fun to bust out the madeleine pan and making chocolate ones are our favorite.  I can only imagine I would love them just that much more dipped in chocolate.

For more fluff-filled madness (and I think I even 'heard' some others talking of other fillings!) please visit the Tuesdays with Dorie blog and check out the LYL post to see what the other bakers came up with this week.

TWD: Midnight Crackles - three years of blogging

Happy Anniversary!

These cookies looked so pretty, with the dark chocolate 'midnight' color and the pretty sprinkle of powdered sugar I added.  They were just a little cakey, but still just slightly fudgey and crumbly too and were a great treat for my New Year's celebration with my boys.  Kayla, of course, celebrated with us as well, but isn't yet old enough to get her hands on the chocolate - I'm sure we'll make up for that in spades some day.  The spices in the cookies were a nice little surprise -  I went with the cinnamon and a pinch of cloves. 

This week's recipe, for the Midnight Crackles, was chosen by darling Laurie over at Slush, our Tuesdays with Dorie founder, and the lovely and so helpful Jules of Someone's in the Kitchen with Julie.  I for one greatly appreciate the choice of chocolate first thing in the new year.

Terribly overexposed pic to show those crackles!

So, all that said, happy blogiversary to me - three years! Incidentally, I just noticed that my last post for French Fridays with Dorie was actually my 400th post too.  Two milestones for me in one week - wow!  More importantly though, happy anniversary to the TWD group! Thank you for still coming here and hanging in there through thick and thin.  I hope you stick around, because there is much more to come and I'm going to try hard to get back to writing and sharing more about what is happening with us than just being so vague all the time.  I love you guys! I hope, that even though I don't often get a chance to comment or check in on anyone's blogs, that you know I'm thinking of you often and sending my love out to you! I don't know how I would cope with all the craziness without the support of my bloggy friends, so thank you, thank you, thank you!