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Easy Homemade Salsas for Taco Tuesday!

Jun 14 by Chef Hollie Greene 1 Comment

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Taco top shot close up

Beautiful photography in this post by Nina Menconi. Huge thanks to Ariel and Debbie Sultan at Food Guru for their amazing video on how to make my salsas.

What I love most about Taco Tuesday is that the whole family can get involved in making dinner delicious. Creating easy to assemble fixings for a build your own taco bar is the way to go when you are tight on time but still want the whole family to eat well. I’ve found the key to keeping this theme night fresh and fun is to mix it up each week with a homemade salsa topper.

My friends Debbie and Ariel Sultan, co-founders of Food Guru, captured just how fun and easy it can be to whip up fresh salsas. After watching our minute-long tutorial, you can become a salsa master, too!

Pineapple radish salsa 1

When it comes to cooking for my family, I love using seasonal fruit like pineapples for my weekly salsa fix. They are so naturally juicy with just the right balance of acidity and sweetness. Just add a little lime juice, cilantro, spring radishes and green onions to your diced pineapple and you’re ready to take your taco to a whole new level. Oh, how I can eat this salsa with a spoon!

Taco Stuffing Ingredients Laid Out

My other tip for making taco night stress free is to keep the stuffing simple. My loco good pinto bean stuffing is ready in just 15 minutes, using canned organic beans and a quick saute of onions and bright yellow bell pepper with spices and fresh lime juice.

Pineapple Salsa Ingredients Placing cilantro on top

Be sure to have some fun this summer trying out your own version of salsa after you’ve mastered my three favorite easy recipes, perfect for any family’s Taco Tuesday.

About Food Guru:

Mother/ daughter team, Debbie and Ariel Sultan, use their baby boomer-millennial perspectives to form Food Guru, a marketing and video production company. They work as an agency and marketing department for food and beverage businesses to create, connect, and convert audiences to loyal customers and influencers. Check out their sizzle reel here.

 

Loco Good Pinto Bean Tacos with 3 Easy Homemade Salsas
2016-06-13 21:16:41
Serves 4
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Taco Filling
  1. Pinto beans, (30 oz.)
  2. Garlic, 2 cloves
  3. Red onion, 1
  4. Yellow bell pepper, 1
  5. Jalapeno, 1
  6. Salt, 1 teaspoon
  7. Olive oil, 2 tablespoons
  8. Cumin, 1 ½ teaspoons
  9. Cayenne, ¼ teaspoon
  10. Chili powder, 2 teaspoons
  11. Lime, 1 (juice and zest)
  12. Corn or Flour tortillas, small, 1 package
Pineapple Radish Salsa
  1. Pineapple (1/2 fresh, medium sized)
  2. Red radish, 1 bunch
  3. Green onion, 1 bunch
  4. Lime, 1
  5. Cilantro, ½ cup
Sun Kissed Tomato Salsa
  1. Tomatoes, 4 large
  2. Salt, 1 tsp.
  3. Onion (red), medium sized, 1/4
  4. Jalapeño pepper, medium sized, 1
  5. Cilantro (fresh), 1 cup (packed)
  6. Garlic, 2 cloves
  7. Lime, 1
  8. Olive oil, about ¼ cup
Tomatillo and Avocado Salsa
  1. Tomatillos, 6, medium sized
  2. Garlic, 2 cloves
  3. Cilantro (fresh), 1 cup (packed)
  4. Onion (white), small to medium, ¼
  5. Jalapeño pepper, small, 1
  6. Salt, 2 tsp.
  7. Lime, 1
  8. Avocados, 2
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Drain beans, rinse, and hold.
  3. Cut onion and bell pepper into dice.
Cook
  1. In a preheated skillet, add olive oil and salt and sauté onion, bell pepper and jalapeno on medium-high heat for 3-4 minutes.
  2. Add spices and continue to cook for another minute to warm up spices.
  3. Add beans and heat through for another few minutes.
  4. Squeeze lime over mixture and stir well.
  5. Build tacos with bean mixture on the bottom and some of your fresh salsa on top!
Pineapple Salsa
  1. Put diced green onion and chopped cilantro (stems and leaves) into a medium sized bowl.
  2. Add the zest and juice of your lime.
  3. To prepare the pineapple: twist off the top. Cut off the rind with a knife. Then cut the pineapple into quarters. Remove the core with your knife. Chop pineapple into dice.
  4. Slice radish into thin rounds or half-moon shapes and add to the salsa.
Sun Kissed Salsa
  1. Cut tomatoes into small dice: first slice into rounds, then into slices and then into dice. We like cutting tomatoes with a serrated knife (bread knife), as it cuts easily through the tomato’s skin.
  2. Put the diced tomatoes in a bowl and add salt to allow the tomatoes to release their natural juices while you are cutting up the remaining ingredients.
  3. Dice ¼ of the red onion.
  4. Deseed the jalapeño, and cut into small dice. The easiest way to do this is to cut down one side, like you would an apple, trying to avoid the core. Then, you can cut down the other three sides. You should be left with a stem attached to the spicy seeds. Discard the stem and seeds. Don't forget to wash your hands after handling the jalapeño! The oils from the pepper get on your skin and can sting your eyes or anywhere else you touch. Many people wear gloves when handling jalapeños.
  5. Roughly chop 1-cup cilantro leaves.
  6. Cut garlic into a fine mince.
  7. Zest and juice the lime.
  8. Drain the salted tomatoes. They should have released a good bit of juice.
  9. In a large bowl, mix the drained tomatoes with olive oil, the chopped cilantro, minced garlic, zest and juice of the lime, diced jalapeño, and red onion. Stir together well. The longer the salsa sits, the more flavor will develop.
Tomatillo Salsa
  1. Turn on your oven’s broiler to high.
  2. Wash the cilantro, lime, jalapeño pepper, and avocados.
  3. Remove the husks from the tomatillos.
  4. Rinse the tomatillos under water to remove the sticky coating. Cut them into halves, and place on a parchment or tinfoil lined cookie sheet with raised sides, and broil for 10 minutes.
  5. Peel the garlic and set aside.
  6. Measure out 1-cup cilantro, packed. Don’t fuss with picking leaves. Just rip off the tops of the cilantro. They will go in a blender, so it does not need to be perfect.
  7. Peel and cut the onion into quarters. You will add ¼ of the onion to the blender for this salsa.
  8. Deseed the jalapeño. The easiest way to do this is to cut down one side, like you would an apple, trying to avoid the core. Then, you can cut down the other three sides. You should be left with a stem attached to the spicy seeds. Discard the stem and seeds. The remaining pieces will go into the blender. Don't forget to wash your hands after handling the jalapeño! The oils from the pepper get on your skin and can sting your eyes or anywhere else you touch. Many people wear gloves when handling jalapeños.
  9. Juice and zest the lime.
  10. Put all the ingredients in a blender, except the avocado, and blend until chunky. Add diced avocado and gently mix. Enjoy!
JoyFoodly http://www.joyfoodly.com/

Filed Under: Meatless Monday, Seasonal Recipes Tagged With: dinner, Homemade Salsa, lunch, Pineapple, radish, Taco Tuesday, tomatillo, tomato

Ashley Koff’s Approved Spring Veggies

May 25 by Chef Hollie Greene Leave a Comment

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Spring is wrapping up now, and while I’m looking forward to sharing some fine summer recipes with you all, I will miss the spring lineup. We’ve spent plenty of time talking about the histories, both public and personal, behind our favorite spring vegetables, but hey- what about the nutrition?

Here then is a rundown of the nutritional benefits behind some perennial spring faves from Ashley Koff Approved, reprinted with her permission. Ashley Koff RD is an award-winning dietitian and creator of the Better Nutrition, Simplified program. You can read the original post and many others, here.

ASPARAGUS

asparagus-field

Asparagus is one of the most versatile spring vegetables with a long list of health benefits. Asparagus contains the antioxidant glutathione (GSH), which can help reduce the risk of chronic diseases like Type 2 diabetes and heart disease. It also contains inulin, which is a carbohydrate that is not broken down by the human body. Inulin is considered a prebiotic, which becomes a food source for probiotics in the large intestine and supports digestive health. Asparagus is also a good source of Vitamins C, E, and K, folate, and zinc. Asparagus is great roasted, grilled, steamed, pureed into soups or baked into frittatas.

RADISHES

May 11 types of radish

This crunchy spring root vegetable varies in flavor from sweet to peppery can be eaten raw, pickled, or cooked. Radishes are a good source of vitamin C, which help detoxify your body and support a healthy immune system. Radishes are also a good source of potassium, which has been to shown to relax blood vessels and helps to reduce blood pressure. Radishes are a great way to add crunch and texture to your food for very few calories (25 calories/cup, sliced).

SUGAR SNAP PEAS

3-30 Inside of the three peas

Sugar snap peas are a cross between green peas and snow peas. Sugar snap peas are a great low-calorie snack option and are a good source of folic acid, which is required for DNA synthesis – and Vitamin K, which plays a key role in the blood clotting. We love snacking of sugar snap peas raw, with dips, and used in stir-fry recipes.

BROCCOLETTE

This hybrid vegetable of Chinese kale and broccoli is similar in flavor to asparagus. Like other members of the cruciferous vegetable family, broccolette is a good source of dietary fiber, which supports a healthy digestive system. It also contains glucosinolates, which are antioxidants that may have a role in reducing the risk of certain types of cancers. Broccolette can be enjoyed similar to broccoli – steamed or roasted as a side dish, tossed into your favorite pasta recipe, or even made into a pesto like this recipe courtesy of Earthbound Farm Organics.

RHUBARB

5-18 bowl of strawberrie and rhubarb stalks

Rhubarb is most popularly known for it’s role in baked goods like pies and often paired with sweeter fruits like strawberries to compliment its tartness. Though it is normally treated like a fruit, rhubarb is actually a vegetable. Rhubarb is high in fiber, and high in vitamin A, which is an important vitamin for eye health. Rhubarb when it is cooked is also one of the best plant sources of calcium. Rhubarb is a great addition to any baked pies or cakes or thickened to a sauce. Make sure to remove the leaves of the rhubarb plant, they contain a poisonous substance called oxalic acid.

MANGOS

“King of Fruits” – Mangos provide just 100 calories per cup and 100% of your daily value of vitamin C. Mangos are also high in vitamin B6, which is necessary in the production of the inhibitory transmitter in the brain, GABA. Mango can be added to sweet and savory dishes. We love adding mangos to our smoothies and making salsas with it to pair over fish. When choosing a ripe mango, the skin should be firm but give a little when pressed with your thumb.

HONEYDEW

There is nothing more refreshing than biting into a juicy piece of melon as the days become warmer. Honeydew is nature’s candy with many nutrient benefits. Honeydew is roughly 90% water, which makes it a filling snack at just 60 calories per cup. Paired with potassium, honeydew may have a role in regulating blood pressure levels. Like other melons, honeydew is also a good source of vitamin c, which helps produce collagen for healthier looking skin. Honeydew can be paired with protein-rich Greek yogurt or in a tomato salad with feta cheese.

These are just a few of our favorite flavors of spring. Take a stroll to your local farmers market and see what else spring has to offer. Eating seasonally and locally tastes better and is easier on the wallet, as farmers are usually willing to strike a deal – even on organic!

Filed Under: Guest Post Tagged With: asparagus, favorites, nutrition, peas, radish, rhubarb, spring

A Love Letter to Radishes

Feb 10 by Chef Hollie Greene Leave a Comment

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  our love letter to radishes

My wish to you this Valentines is to enjoy a week of sweet treats with the ones you love. Let me count the ways you can enjoy the sweet treat of winter radishes…

Radish, you’re at the top of my list of foods that make my heart sing.

mixing

Oh how I love you. Let me count the ways:

  • You’re the color of love

  • You’re sometimes spicy and sometimes sweet (when I roast you!)

  • You’re a match made in heaven for a winter caprese salad (no need for a sad winter tomato)

  • You fill me up but don’t fill me out (you low calorie snack buddy!)

  • When I dunk you in a creamy strawberry dip, you bring back sweet childhood memories

This Valentine’s, enjoy our Sweet Strawberry and Radish Cream Cheese Dip with your favorite radishes or spicy beets! And since we’re so full of radish love, we made a free printable card for you to give to your loved ones. Click the image below to print your very own veggie valentine’s cards, and then make some strawberry radish dip! 

printable-card-joyfoodly

click on the image to download your free printable card!

View Recipe

Filed Under: Seasonal Recipes Tagged With: appetizer, dairy, gluten free, holiday, radish, side dish, snack, strawberry, valentine's, vegetarian

Raw Veggies Rule

Jan 31 by Chef Hollie Greene 1 Comment

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super duper easy and healthy ranch dressing

We’ve kicked off 2014 with our top JoyFoodly lifestyle habits that taste great, make us feel great, and are good for the environment. This week, we’re sharing our Food Habit #3: Raw Veggies Rule. See our first and second habits!

sweet potato hummus from JoyFoodly

Most of us could stand to eat more fruits and vegetables. Even if you love them, sometimes you don’t have the time to work them into your meals. Food habit number three is inspired by my mission to help your family feel better about how to get more veggies into your busy life!

Let’s face it. Raw veggies do rule, especially when you dip, dunk, or smother them in your favorite sauce. Whenever I teach kids about a new vegetable, I always start in its raw state. Kids can trust a vegetable in its raw state. First, vegetables are beautiful. Have you seen the inside of a purple cabbage or a watermelon radish? Second, they are straightforward. Nothing is hidden! Third, vegetables make a wonderful crunching sound kids crave, and often are naturally sweet.

twoways-new

Whether you want you or your children to eat more fruits and vegetables, start small with new food habits and build from a safe baseline. It’s got to be easy! Raw vegetables require little to no kitchen preparation and stay fresh in your child’s lunch box or your own purse for those afternoon snacks.

This week, we have two amazing dips that you’ll feel good about offering to your family alongside a big heaping bowl of whatever fruits and vegetables you have in your pantry.

These recipes are from a new product we’re creating and plan to launch in March called the Joyful 12. Our goal is to help you get more fruits and veggies into your family’s diet, while enjoying the process (seriously!). If you’d like to stay in touch to learn more about this product, let us know.

radishes and ranch from joyfoodly View Recipe

Filed Under: Seasonal Recipes Tagged With: build-a-recipe, gluten free, radish, snack, spring, sweet potato, vegetarian

Hey, I’m Chef Hollie!

Here at JoyFoodly we help families joyfully eat more fruits and veggies each season. I am passionate about helping parents feel good about the food they feed their kids.

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The information on this website is designed for educational and entertainment purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use the information found on this website to diagnose or treat any health problems or illnesses. Always seek the advice of a physician or other qualified healthcare providers (such as a pediatric dietitian) with any questions regarding a medical condition, nutritional issue or any eating/feeding problem.