This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves. I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers. It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.
I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people. Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat. Buy a couple of serrano peppers just in case using one is too mild for your taste.
Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.
After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender. Do you have one of these gadgets? It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.
I usually chill the salsa a bit before serving it so plan ahead if you want to do the same. Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos. It’s delicious on scrambled eggs scooped into warm corn tortillas.
¾ pound tomatillos, husked, washed and cut in half
1 small garlic clove, peeled
¼ small onion, cut into wedges
1-2 serrano peppers
3 strips of poblano pepper
½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
½ teaspoon kosher salt
¼ teaspoon sugar
fresh lime juice
Preparation
On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.
This baked feta and tomato pasta dish is one of the easiest and most delicious meals we have been enjoying lately. The recipe went viral on TikTok and for good reason. It’s a hands off recipe that comes together in an hour. The resulting dish is just superb. Serve it with good bread to sop up all of the delicious juices from the tomatoes and olive oil.
It’s not a fancy or complex pasta dish but if I was served this at a restaurant I would be begging the chef for the recipe.
If you can find small tomatoes on the vine it makes for a nice presentation. However, it’s not essential because the tomatoes will be crushed and mixed with the feta and olive oil once it comes out of the oven. A fine quality feta such as Mt. Vikos really makes this dish shine. Mt. Vikos is the best I have found and worth the few extra dollars. It isn’t overly salty, and the flavor is outstanding. This feta is creamier than cow’s milk feta which tends to be saltier and tarter than sheep and goat’s milk feta. Here on Maui, you can find Mt. Vikos feta at Whole Foods and occasionally I see it at Safeway.
Just before you mix everything together, fresh minced garlic gets tossed into the hot dish where it will cook just enough to mellow its sharp raw bite.
Serve the pasta with lightly toasted sourdough bread topped with some of the crushed tomatoes and olive oil.
10 ounces short pasta (Gemelli, Casarecce, Penne, Fusille)
1 medium garlic clove, finely minced
3 tablespoons julienned basil
Preparation
Preheat oven to 400 degrees
Place tomatoes in an oven safe baking dish (9x11 works great). Drizzle the olive oil over the tomatoes, followed by ½ teaspoon kosher salt and a few grinds of pepper. Coat the tomatoes evenly with the olive oil by gently tossing together. Place the feta block in the middle of the baking dish. Sprinkle the top with a few pinches of red pepper flakes and dried oregano. Bake uncovered until the tomatoes have burst and the feta has softened, about 30 minutes. Increase the heat to 450 degrees and continue to cook until the tomatoes and feta are golden brown, about 10 minutes more.
Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve ¼ cup pasta water.
As soon as the feta and tomatoes come out of the oven, stir in the minced garlic. Use the back of a wooden spoon to smash the tomatoes and feta into a creamy sauce. Toss in the pasta and half of the basil, mixing until pasta is evenly coated. If the pasta seems dry, add a few tablespoons of pasta water. Serve with remaining basil and freshly ground black pepper.
This is a very tasty tofu dish that can be made in an hour. The delicious sauce is quite versatile and can be used in multiple ways. It’s excellent with the crispy tofu but I’m sure it would be just as good with grilled chicken or pork chops if tofu is not your thing. However, it’s a must with this tofu. You will be pleasantly surprised at how yummy it is.
Serve the tofu over white or brown rice along with your favorite greens, and extra sauce on the side.
Use extra firm tofu so it holds its shape once the water is pressed out. Wildwood is my favorite brand. You can find it at Down to Earth here on Maui.
If you are looking for the very best way to press out the water from a tofu block, consider buying the TofuXpress. You will never regret it, especially if you bake tofu often. Pressing tofu with paper towels or a kitchen towel doesn’t hold a candle to this little gadget. I’ve had mine for over 10 years.
The tofu block is cut into 1/2-inch slices, then cut into short sticks.
A little bit of panko added to the cornstarch makes all the difference in giving the tofu a crispy exterior.
The barbecue sauce uses ingredients that are not difficult to find. Better yet, the sauce does not require any cooking.
Glorious homemade barbecue sauce with a twist. The sauce has Asian ingredients such as soy sauce, ginger and sesame oil, but it also has the more typical maple syrup, chili powder and tomato paste that you might find in an American style barbecue sauce. The combination turns out a sauce that’s seriously addicting.
1 small garlic clove, grated or finely minced (about ¼ teaspoon or up to ½ teaspoon for garlic lovers)
2 tablespoons tomato paste
2 tablespoons pure maple syrup
1 teaspoon mild chili powder
2 tablespoons soy sauce (Kikkoman recommended)
2 tablespoons lite soy sauce (Kikkoman recommended)
2 teaspoons sesame oil
roasted sesame seeds for serving
Preparation
Press water from tofu, preferably with tofu press if available.
Cut tofu into ½ -inch slices. Cut each slice crosswise to make two pieces, then lengthwise to make 4 pieces (about 28 pieces). Combine corn starch with panko in a pie plate or wide bowl and set aside.
For the sauce, in a medium bowl, combine ginger, garlic, tomato paste, maple syrup, chili powder, soy sauces and sesame oil. Whisk to combine, set aside.
Toss tofu pieces in cornstarch panko mixture pressing gently so the coating adheres to the tofu
Heat canola oil (enough to go up the sides of a pan about ¼-inch) in a large skillet over medium to medium-high heat. Fry tofu until crispy, turning now and then, about 4 minutes or so. Adjust heat as needed so the tofu doesn't burn and is just golden brown. Remove tofu to a paper towel-lined plate.
To serve, place tofu over rice and spoon barbecue sauce over tofu. Sprinkle sesame seeds over the top. Serve with your favorite greens (broccoli, bok choy, green beans) and extra barbecue sauce on the side.
I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce. I came across this recipe on Alexandra’s Kitchen blog recently. The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.
Firm tofu is the best option for this recipe as it keeps its shape when sliced.
If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away. With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often. I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.
Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.
2 teaspoons roasted sesame seeds (white or a mix of white and black)
¼ - ½ teaspoon finely grated garlic
3 tablespoons finely sliced green onions
Preparation
Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.
Over the course of a month or so, I have been on a quest to find the best cut of meat for my teriyaki meat sticks. I first tried ribeye which turned out to be just fine but not exactly what I was hoping for. The next time I bought thinly sliced “teriyaki style” meat from my local market. The thin slices of meat caught my attention but as it turned out, they use round steak which is generally quite tough. I asked the butcher for his suggestion and tri-tip was his recommendation. Stan kindly offered to slice the meat for me so we made a plan. I would pick up the meat the following day so he would have the chance to freeze the meat for a bit which makes it much easier to slice in to thin strips.
Stan was absolutely correct. The trip-tip was tender and flavorful. I appreciated that he offered to slice the meat for me which saved me some time. It’s fairly easy to slice the meat at home once you freeze it for about an hour to firm up. All you need is a steady hand and a good knife.
The teriyaki sauce smells divine. The secret ingredient in the sauce is Sherry. Look for a decent dry or medium Sherry (from Spain=the real deal) if possible.
Leftover meat sticks makes a tasty lunch the following day. I wrap them in foil and heat in the toaster oven for a 5 minutes. Serve with kimchi and mac salad.
1 pound tri-tip, sliced into strips that are ⅛-inch thick and 1-inch wide
14 bamboo skewers
Teriyaki Sauce
¼ cup granulated sugar
¼ cup + 1 tablespoon soy sauce (Kikkoman recommended)
2 tablespoons sherry (Hartley & Gibson's Amontillado Medium Sherry recommended)
1 tablespoon + 1 teaspoon canola oil
2 medium garlic cloves finely chopped
¼ cup thinly sliced green onions
roasted sesame seeds to finish (optional)
Note: If you want extra sauce to drizzle over the cooked meat sticks increase recipe by half. Use ½ cup + 3 tablespoons of sauce to marinate meat strips. Reduce the remainder of the sauce in a small saucepan over very low heat (or sauce will burn) until slightly syrupy, about 5 minutes or so. Brush or drizzle the sauce over the cooked meat sticks before serving.
Preparation
Soak 14 bamboo skewers in water while you prepare the sauce and meat sticks
Combine sugar, soy sauce and sherry in a medium bowl, stirring until the sugar has dissolved. Mix in oil, garlic and green onions. Set aside.
Slice tri-tip in to ⅛-inch thick and 1-inch wide strips. Place in medium-sized bowl and pour in teriyaki sauce. Toss meat in sauce, cover and refrigerate for 1 hour (no longer or meat will be too salty), turning meat in marinade occasionally. Thread beef strips weaving back and forth, onto soaked bamboo skewers.
Heat gas or charcoal grill to medium-high to high heat. Clean and oil grill grates. Place meat sticks on grates and cook, turning several times to ensure they are nicely charred. Cooking time is about 3-4 minutes total on a hot grill.
Last summer we had an incredibly large tomato harvest from just two Early Girl plants. The fruit kept coming and soon they were piled high in baskets on our dining table. Having made fresh sauce and freezing it on many occasions, our freezer was already maxed out with other foods with little room for more. I was very happy to come across a water bath safe canned tomato sauce recipe. This recipe is adapted from Jami Boys of An Oregon Cottage. It is a great recipe and we are so happy to have found it.
Roasting the tomatoes gives the sauce a wonderful flavor and gorgeous color. And being able to keep the jars shelf stable for 18 months is absolutely the way to go. We regularly send care packages with homemade jams, peppers and pickles to our children. We have increased our product selection with this terrific sauce.
Early Girls are amazing tomatoes. They are juicy, meaty, and have a particularly deep red color.
This time we also harvested and used these beautiful Katana beefsteak tomatoes.
The halved and seeded tomatoes are placed in a pan with a bit of olive oil, dash of balsamic vinegar, onions, garlic, dried herbs and seasoning (salt & pepper) and roasted for about 40 minutes.
I recommend using meaty tomatoes for a luscious, thick sauce. If the tomatoes are more on the watery side, you may end up with mostly tomato skins once they have roasted.
The onions and herbs smell divine as the tomatoes roast.
The fastest and easiest way to remove the tomato skins is with a food mill. Place a large pot under the food mill and process the tomatoes in batches. If you don’t have a food mill, pinch off the skins then pulse the tomatoes a few times in a food processor. Try to keep the sauce a little on the chunky side. If you process the tomatoes too much, you will end up having to reduce the sauce quite a bit as it will be much thinner.
10 pounds meaty tomatoes (I used what we had growing in our garden; Early Girl and Katana)
1½ cups diced onions
2 - 3 large garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
1 - 2 teaspoons balsamic vinegar (optional)
3 teaspoons canning salt (or fine sea salt)
2½ teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
½ teaspoon freshly ground black pepper
citric acid (essential for canning safety): ¼ teaspoon per 16 ounce (pint) jar, ⅛ teaspoon per 8 ounce (1/2 pint) jar
Preparation
Special equipment: Water bath canner, pint and/or half pint jars, lids and rings, 2 large roasting pans 14x10-inches, food mill for removing tomato skins, food processor or immersion blender.
Preheat the oven to 425 degrees. Have 2 large 14x10-inch baking pans ready.
Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar, onions, garlic, dry herbs, salt and pepper between the two pans.
Wash tomatoes and remove the cores. Cut each tomato in half, or if very large, cut into fourths. Gently squeeze the tomatoes to remove as many of the seeds as possible. Place seeded tomatoes cut side down on top of the ingredients in the prepared pans.
Roast for 35-40 minutes, until most of the skins are a bit puffed and browned. Remove pans from the oven and let cool a bit. Transfer the tomatoes in batches to your food mill with a large pot underneath collecting the tomatoes and their juices. Using the large hole disk, process the tomatoes so the skins are left behind. Continue with all of the roasted tomatoes. Be sure to add all of the remaining pan juices and solids as well.
You may keep the sauce chunky or pulse a few times with a food processor or an immersion blender to get to your desired consistency. If you do not have a food mill, pinch off the skins once the tomatoes are cool enough and pulse tomatoes in a food processor (just a few times for a nice thick sauce). Taste and adjust seasonings, adding more dried herbs or salt if needed. If the sauce is very thick, you may not need to reduce it. If you prefer a thicker sauce, bring sauce to a boil over medium-high heat, then lower the heat and simmer until sauce thickens. This could take anywhere from 20 - 45 minutes depending upon the type of tomatoes used. The tomato sauce must be hot before ladling into the jars.
Prepare a water bath canner, wash jars and lids. Place clean jars into canner and bring to a simmer. Important safety step: Once jars are hot, remove all jars from the canner and add citric acid to each jar before continuing. Ladle hot tomato sauce into the hot jars one at a time, leaving ½-inch headspace.
Wipe rims, attach lids and secure rings just finger tight. Place all jars back into the canner. Cover and bring to a boil. Once water is boiling process for 35 minutes. At the end of 35 minutes, turn off heat and let jars sit for 5 more minutes. Then remove jars to a cooling rack or towel-lined surface and let cool for 24 hours. Remove rings, check seals, label and store for 18 months. (The newer version of lids are good for 18 months). ***Do not replace dried herbs with fresh herbs. Using fresh herbs will change the pH (acidity)
