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Blog

Filtering by Category: gluten free

Restaurant Style Salsa

Patricia Reitz

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Printable Recipe

Ingredients

  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)

Directions

  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.

Apple Cinnamon and Maple Granola

Patricia Reitz

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.

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Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.

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Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.

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Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.

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Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:


Apple Cinnamon and Maple Granola

makes 12 servings

Ingredients

  • 5 cups old fashioned rolled oats

  • 1 cup almonds, chopped

  • 1/2 cup brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon dried ground ginger

  • 1 teaspoon fine salt

  • 3/4 cup applesauce

  • 1/2 cup pure maple syrup

  • 2 tablespoons vegetable oil

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 300F.

  2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.

  3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.

  4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.

  5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.

  6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.

  7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)