Fresh Red Salsa

Makes 4 Cups

This is a raw Salsa with simple, fresh ingredients that can be whipped up in less than a half hour. It stores well for several days, or can alternately be cooked and kept for up to a week. After cooking, it freezes well. Recipe can be adjusted up for canning.

Fresh Red Salsa

Course Appetizer
Cuisine Mexican
Servings 4 cups

Equipment

  • Food Processor or hand chopper
  • If you do not have a food processor, recipe can still be made by mincing ingredients with a knife, it just takes a bit longer

Ingredients
  

  • 6 medium Tomatoes, seeded and quartered
  • 1 medium Red Bell Pepper, seeded and ribs removed
  • 1-2 medium Jalapenos, seeded and ribs removed
  • 1/2 – 2/3 medium Yellow Onion, cut into large chunks
  • 1/2 – 3/4 tsp Salt to taste, add more if desired
  • 1 each Lime, juiced
  • 1-3 cloves Garlic
  • 1/2 cup Cilantro Leaves, loosely packed or more to taste

Instructions
 

  • In a food processor fitted with an S-blade, pulse onion, bell pepper and one jalapeno to a large chunky stage. Do not over pulse at this stage.
  • Add tomatoes, lime juice, cilantro, salt and 1 clove of garlice to the food processor bowl, and pulse to a chunky stage. Stop and taste. Adjust onion, garlic, jalapeno, salt and cilantro by adding more to your desired tastes.
  • Pulse a few more time, being careful not to puree, unless you wish a very smooth sauce consistency.
  • Chill for 2-4 hours before servine to allow flavors to blend.
Keyword cilantro, fresh, garlic, jalapeno, pepper, red, Salsa, tomato

Herb Roasted Turkey Breast

For a quick dinner main, or to slice for sandwiches this is my go-to. It’s very simple and the turkey breast can be roasted while you do other things. Add some potatoes, carrots and onions to the roasting pan and you have a one pan dinner.

This is a great way to get a high quality, low-fat and low-sodium protein. It works well for Paleo and Keto diets. Leftovers are great for salads, wraps and sandwiches.

You may substitute any combination of herbs to customize this recipe to your preferences. Quantities are suggestions and you can use more or less of anything as you choose. This recipe is loosely constructed and very forgiving. The seasonings chosen below will result in a more Thanksgiving style turkey flavor. See notes for other flavor combination suggestions.

Ingredients

1 2-2.5 lb. Fresh turkey breast, skin on
2 Tablespoons fresh Sage leaves, minced (can substitute 1 teaspoon dried)
2 Teaspoons fresh Rosemary leaves (can substitue dried)
2 Tablespoons fresh Parsley, minced
2 Tablespoons fresh Basil, minced (can substitute 1 teaspoon dried)
1 Teaspoon Onion Powder
4 Cloves Fresh Garlic, roughly chopped
Salt and Pepper, or Seasoning blend of choice (such as Montreal Chicken, or a Citrus Rub)
2 Tablespoons Lemon Juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking dish large enough to accomodate the turkey breast with foil, or use a disposable baking pan for easy cleanup.
  3. Place turkey breast, skin side up, in prepared baking dish and sprinkle with salt and pepper or seasoning blend. Sprinkle with onion powder. Cover with fresh herbs and chopped garlic. Pour lemon juice over.
  4. Add 1/2 water to bottom of pan. This will keep breast moist as it roasts.
  5. Roast for approximately 90 minutes until meat thermometer inserted reaches 165 degrees when inserted in thickest part of breast. Remove from oven and let stand for 10 minutes before carving.

Notes:

  • Pan drippings can be used to make a gravy, or if roasting with vegetables can be stirred into vegetables to season them.
  • I typically remove the skin before slicing the turkey for sandwiches and wraps or for tossing in salad.
  • This is a low fat version. To increase fats for Keto diets, coat the turkey with a healthy oil such as avocado, olive, hemp, coconut or grass fed butter before adding seasonings.
  • Other flavor combinations:
    • Asian Style: Substitue fresh ginger, garlic, toasted sesame oil, gluten free tamari, and cilantro for above list of herbs. Use rice wine vinegar in place of the lemon juice, and a small amount of chinese five spice powder in place of seasoning blend if desired.
    • Italian Style: Substitute dried italian Seasoning for the above list of herbs, and use salt and pepper in place of the seasoning blend or rub.

Lettuce Sandwich Wraps wraps with Asian Pork Tenderloin

Lettuce sandwich wraps can be substituted for traditional wraps. In this recipe, parchment paper is used to keep the lettuce wrap held together vs. a traditional bread or grain based wrap.

Ready to wrap and roll!

Ingredients

Broad Leaf Lettuce or Greens (collard greens, dinosaur kale)
Carrots, julienne cut
Red Bell Pepper,julienne cut
Cucumber, julienne cut
Cilantro Sprigs to taste
Asian Pork Tenderloin, thin sliced https://betwixtandcuisine.com/2019/04/27/asian-pork-tenderloin/
Rice Wine Vinegar (optional)
Thai Style Almond Butter Sauce https://betwixtandcuisine.com/2019/04/27/thai-style-almond-butter-sauce/
Parchment Paper

Instructions

  1. Place large sheet (15 X 18 or so) on a work surface.
  2. Layout leafy lettuce in a 10 inch circle. This will be the outside of the wrap.
  3. Layer carrots, cucumber and red pepper julienne strips in the center of the lettuce in a thin column.
  4. Add cilantro sprigs to layered vegetables.
  5. Top with sliced pork.
  6. If desired, sprinkle with rice vinegar to taste.
  7. Wrap lettuce around the filling in the same manner as wrapping a burrito, placing the “seam” side down.
  8. Wrap the entire lettuce wrap tightly in parchment paper, and secure with tape.
  9. Serve with Thai Style Almond Butter Sauce for dipping.

Broccoli Cheddar Soup

Be warned, this creamy soup packs in a lot of calories. Most of the calories come from fat, and this does comply with the Keto diet if that is your thing. Fat is where the flavor is at! But it is balanced with highly nutrious vegetables and stock. Changing to vegetable stock and omitting the bacon makes this a hearty vegetarian meal.

I start this soup with a classic Mirepoix, the fundamental element of classic cuisine. Three aromatic ingredients (carrot, celery and onion) come together to provide flavor and aroma to stock, soups, sauces and other foods.

This soup can be made quickly on a weeknight. The recipe makes about 3 quarts of soup. It can be divided easily to make less. It does freeze well because of the emulsion of the cheeses into the soup and stores in the refrigerator for several days.

Ingredients

3 Tablespoons Butter
Drizzle of Avocado Oil
1 Whole Medium Onion, Diced
1 Whole Large Carrot, Diced
3 Celery Stocks, Diced
4 Cloves Garlic, Chopped
2 Quartz Chicken or Vegetable Stock
8 Cups Broccoli Florets (fresh preferred, can use frozen)
8 ounces Cream Cheese
3 Cups Cheddar Cheese, Grated

Optional Toppings:
Additional Steamed Broccoli Florets
Cooked Bacon Crumbles
Cheddar Cheese, Grated

Instructions

  1. Over medium heat, melt butter and avocado oil in a large stock pot or dutch oven.
  2. Add onion, carrot and celery and cook until onion is translucent. Stir frequently for even cooking. Do not brown.
  3. Add garlic and continue cooking for 1-3 minutes more, garlic will soften.
  4. Add stock and fresh broccoli. If using frozen broccoli, see step 5. Bring to a boil. Reduce heat to a simmer.
  5. Simmer for 30 minutes. Broccoli will be very tender. If using frozen broccoli, do not add it until the last 10 minutes of cooking time as it is already partially cooked before it is frozen.
  6. Remove from heat and blend with an emmersion blender or in batches using a food processor or traditional blender.
  7. Return to low heat and add in the cream cheese and cheddar cheese. Cook stirring continuously until cheese are melted and incorporated into the vegetable puree. If you wish, use the emmersion blender to thoroughly incorporate the cheeses.
  8. At this point, the soup is done and ready to serve.
  9. Top with optional steamed broccoli, bacon crumbles and cheese if desired.