Here is a basic, nutritious and easy salsa recipe that can be used as the base for other entrées. Use what you have in the house and add to taste. For a really fresh taste,add finely chopped fresh cilantro.
When we use canned veggies, we try to buy organic and generally give the vegetables a light rinse to remove the excess salt.
- 1 can petit diced tomatoes, rinsed (or fresh diced tomatos)
- 2-3 chopped green onions, white and green parts
- 2 cloves of garlic, minced
- 1/2 or whole jalapeño (depending on how hot you like it) or pepper flakes
- 1 teaspoon dried oregano
- 1/2 freshly squeezed lime juice (or to taste)
- Fresh cilantro, chopped
- Freshly ground pepper and Kosher salt to taste
Mix all ingredients and refrigerate for one hour for best flavor. Serve with organic tortilla chips. We like to mix yellow corn and blue corn chips for color. Enjoy!
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 ounces diced ham
- 2 sliced leek whites sautéed in butter
- 6 large eggs, separated
- 5 ounces shredded aged Gouda
- 1/2 teaspoon cream of tartar
Preheat the oven to 400° and brush eight 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, ham and leeks.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain
Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in an 8-cup soufflé at 375° for 40 minutes. Serve immediately.
The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
Courtesy of Food & Wine Magazine