Tag Archives: #recipe

Forking Awesome Raw Tomatillo With Pickled Cascabella Salsa Recipe

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I enjoyed food at the Barrio Gran Reserva that was made with cascabella peppers and it was like from another planet ULTRA delicious! So I found my own cascabella peppers. They were so hot I couldn’t eat them so I pickled them. The cascabella peppers are small mostly yellow peppers with a lot of heat but also a lot of amazing flavor. I discovered that when I pickled them a lot of the heat and flavor comes out and flavors the brine so I’m left with delicious pickled peppers that are brought down to a manageable jalapeño hot and a brine that is so delicious you should drink it in something. If you are a fan of Mexican or Southwest Style Food you should find the cascabella pepper and pickle them the way I did. This recipe is simple but delicious. You don’t need to do much with that bomb of deliciousness from the cascabella peppers and the brine. It does a lot of the work for you.

Ingredients for around 12 servings

3 lbs tomatillos – husk removed – washed very well – cut in quarters

1 large sweet onion – chopped

6 garlic cloves – ground to paste or microplane

1 Tablespoon course sea salt

1 Tablespoon (slightly heaping or to taste) pickled cacabella peppers – fine chopped – preferably wwwTheForkingTruth.com recipe called Forking Awesome Pickled Cascabella Pepper Recipe)

1/2 cup cascabella pepper brine

1/2 cup cilantro leaves and some fine stems – rough chopped

Directions

Blend to desired smoothness. Taste and decide if you want to add more fine chopped cascabella pepper.

Serve.

Will stay fresh for a week or so.

Forking Awesome Tomatillo Salsa with Pickled Cascabella Pepper

Asian Style Lettuce Wraps with Miso Tahini Sauce

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I got the idea to do a lettuce wrap and got this new canned wild yellow fin tuna to try out. My husband isn’t a fan of Asian peanut dressings so I thought tehini might be even better with fish because it’s made from sesame seeds and I had this one Tablespoon of miso left so this is what I came up with. I think the fried enoki mushrooms sort of elevate the dish. I wasn’t too impressed with the canned wild yellowtail…..use whatever fish you feel like.

Ingredients for around 2 servings

6 large butter lettuce leaves

1/2 cup pea sprouts

1 carrot – shredded

2 radishes – sliced thin

2 Tablespoons fresh cilantro just leaves some tender stems

1 Tablespoon fresh parsley leaves

1 Tablespoon mint leaves

2 Tabllespoons scallions – sliced thin

3.5 oz enoki mushrooms

Your favorite medium spicy red pepper to taste (I used piment d’ espelette but Korean pepper, togarashi or cayenne would also work well)

paprika a small amount to taste

2 oz unsalted butter

1/2 cup cornstarch (you will waste some…you can try to use less)

1 Tablespoon reduced sodium miso (I used all natural Marukome Brand from Asiana Market

1 orange – just the fresh squeezed juice

1 Tablespoon tahini – (Sadat brand is usually pretty good)

1 teaspoon reduced sodium tamari (you can substitute low sodium soy but it will have less flavors)

1 Tablespoon sriracha – (I used Shark Brand that is very smooth and sort of sweet)

1 garlic clove – ground to paste or microplane

1/4 teaspoon granulated ginger

5 oz of cooked fish

Directions

In a small mixing bowl combine miso, orange juice, tahini, tamari, sriracha, garlic and ginger and mix well. Set to the side.

Either wipe down the mushrooms with a damp rag or rinse them and shake off the wetness. Roll them around in the cornstarch.

Get a small fry pan on medium to slightly medium/high heat with the butter. As soon as the butter is almost melted start frying up the mushrooms and fry them on both sides. They fry up pretty fast and let them drain on a paper towel lined pan. Sprinkle the mushroom with some red pepper and a little paprika.

Either put the lettuce wraps together and serve or let everyone make their own. Remember to serve with the dressing.

Asian Style Lettuce Wraps with Miso Tahini Sauce

Tasty and light everyone will ENJOY!

The Forking Truth

Today’s QUICK Cherry Tomato Sauce Recipe

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This is Today’s Quick Cherry Tomato Sauce. I call it today’s because tomorrow I might have made it different. I had a pound of rainbow cherry tomatoes that I had to use up so I made them into a quick sauce. Just cut each tomato is half and cook them up. around ten minutes later you will have a delicious sauce for about two generous servings.

Ingredients

2 Tablespoons extra virgin olive oil

1 lb cherry tomatoes (made sure that the tomatoes are very ripe and sweet or you might need sugar) – cut each in half.

3 garlic cloves – either ground to paste or microplane

1 cherry pepper (I used a jarred hot/sweet ) minced (you can substitute a pinch of crush red pepper but it won’t taste as good)

2 bay leaves

2 Tablespoons wine (dry white or a red)

1 teaspoon vegetable soup base (instead of salt and it adds flavor)

1 teaspoon dried basil

1/4 teaspoon dried thyme

Instructions

Put your sauce pot on medium high heat with the olive oil. As soon as the oil is hot add the tomatoes, garlic, bay leaves, cherry pepper, wine and soup base. Stir it up and the tomatoes will start to break down and before you know it the sauce will have thickened. Shut off heat and add the herbs and remove the bay leaves.

Today’s Quick Cherry Tomato Sauce

I latter used some of the sauce with dinner and the rest went on top of a pizza I made.

Today’s Quick Cherry Tomato Sauce topped my pizza

Serve with pasta or rice or it can be the start of a delicious soup or stew.

The Forking Truth

Leek Salad with Mustard Vinaigrette Recipe

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I got this bundle of leeks that were unusually nice and tender so I thought I could make a salad out of them so this is what I came up with. You can only do this recipe with tender white parts of the leek……Some leeks aren’t tender enough and you might have to slice them thinner than I did…..This is for only when you find those really nice really fresh looking leeks. This makes two salad entree servings or four smaller servings. Free free to add a protein. I think some anchovies or sardines with maybe an egg would work well here but pulled, poached or grilled chicken would be just as good.

Ingredients for 2 servings

2 leeks – trim off roots and green end – half it longways and slice it up – soak in a big bowl of warm water and swish around to get bugs and dirt off. Soak it in fresh new water for at least ten minutes. Rinse and soak again ten minutes to make sure you got off all the dirt.

1 cucumber- remove skin – slice in half long ways and scoop out the seeds with a spoon – slice up the cucumber.

2 radish – shredded

1/4 cup golden raisins

1 Tablespoon fresh oregano leaves

1 preserved lemon – scoop out the insides and try to scoop out as much as the pith (white stuff in rind) as you can. Then fine chop the yellow rind.

1 Tablespoon whole grain mustard (I used Maille Brand)

1 Tablespoon dijon mustard (I used Amora Brand)

2 Tablespoons extra virgin olive oil

1 Tablespoon apple cider vinegar

1 teaspoon date syrup (I used McClendon’s)

salt and pepper to taste if desired (I think there is enough salt from the preserved lemon…)

Directions

Leeks, cucumber, radish, raisins and fresh oregano go in a large mixing bowl.

In a small mixing bowl add the preserved lemon, whole grain mustard, dijon mustard, olive oil, vinegar and date syrup. Mix well till it emulsifies. Taste it and decide if you need any salt or pepper.

Mix the dressing into the salad and serve or serve the dressing on the side.

Leek Salad with Mustard Vinaigrette

Enjoy! This was really delicious!

The Forking Truth

Forking Awesome Pickled Cascabella Peppers Recipe

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While dining at the Barrio Grand Reserva in Phoenix Arizona I ate this salsa that was OUT- OF – THIS – WORLD delicious that was made with cascabella peppers. It was the most delicious salsa that I have ever tasted in my life. I remember that it was so FORKING AMAZING that I would have to try to find these peppers someday. I finally have come across these peppers at the ninety-nine cent store so I picked up a couple packages of them. When I got home I washed them up well like three times and trimmed off the ends. I go to taste one and it’s so hot that it is too difficult to taste so I know that I have to pickle them so that’s what I did. BUT WOW! They turned out FORKING AMAZING. When you pickle the cascabella pepper the heat comes out in the brine and the brine alone is incredible. With these pickled cascabellas you too can make the most delicious salsas and more ever! It’s easy to make pickled peppers you just heat up the liquid and pour it over the peppers but I do recommend THAT YOU SHOULD WEAR GLOVES TO PROTECT YOUR HANDS. These stay fresh for many months even without canning.

Ingredients

28 oz cascabella peppers – soak and wash well – remove stem end

2 cups white vinegar

2 cups rice wine vinegar

2 cups water

4 Tablespoons kosher salt

1/2 cup sugar

1/2 sweet onion – sliced paper thin

6 garlic cloves – chopped

1 Tablespoon black peppercorns

1 Tablespoon coriander seeds

2 bay leaves

1 carrot – shredded

1 teaspoon dried oregano

Directions

The cascabella peppers go in a large bowl with the carrots and onions. Set this bowl to the side.

In a sauce pot on medium high heat add the vinegars, water, salt, sugar, garlic, peppercorns, coriander seeds, bay leaves and oregano. Bring to boil and then reduce to simmer. Let simmer maybe ten minutes. Pour the hot liquid and all the contents over the bowl of peppers. Let the bowl of peppers cool to room temperature and then put in sterilized containers or tubs. Wait at least a day to taste….they are even better a few days latter. Now you will be hooked on them.

Forking Awesome Pickled Cascabella Peppers

Forking Delicious!

The Forking Truth

Forking EZ Delicious One Pot Southwest Chicken & Corn Recipe

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We’ve been having the most incredible sales on corn and chicken quarters. Three cents an ear of corn from Safeway. Corn often has been eight for a dollar from Sprouts Grocery. Chicken quarters are often ninety – nine cents or less a pound from Safeway and also Walmart Grocery. This meal is delicious and even easier to make than other one pot meals I’ve posted because I skipped the step to sauté the vegetables…I also wanted to cut the sodium even more so I did and everything is still delicious and very flavorful. One thing I need to mention is that the chicken skin does not come out crisp in these one pot recipes. You also have to cook with a thermometer because you have to check for safe eating temperature. According to the government chicken is safe to eat at 165 degrees F. I prefer my dark meat chicken cooked between 180-200 degrees. I like when it falls off the bone and is very tender and flavorful. You might prefer it less cooked. I can’t tell you the exact minute your dish will be done since ovens and pans do differ but on the middle rack this will be ready around 120 minutes.

Ingredients for around 6 servings

4lbs chicken quarters (one tray of leg quarters around 4 pieces)

kosher salt – to taste (sprinkle well on both sides of chicken)

ground black pepper – to taste (sprinkle well on both sides of chicken)

granulated garlic – to taste (sprinkle well on both sides of chicken)

2 celery ribs – around one inch pieces

2 carrots – around one inch pieces

1 onion – chopped

13 garlic cloves – chopped

4 ears of corn – trimmed off the cob

4 medium sized peppers – chopped (I used Mexican Yellow peppers that are fruity but have some heat like shisitos) (Fresnos maybe 6-8 would also be good or a mix of bell peppers and a jalapeño)

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground annatto (also called achiote)

1 teaspoon smoked paprika

1 teaspoon chili powder

2 bay leaves

1 cup water

1/4 cup fresh cilantro leans and some tender stems (to finish)

Directions

Preheat oven to 350 degrees F.

Chicken gets browned on both sides. It doesn’t matter if you do it in a fry pan or under a broiler for about 10 minutes a side. Leave the fat in the pan because you need it to flavor everything. (extra fat can be removed after chilling finished dish)

In a very large pan or oven safe pot (I used a half buffet pan) add the celery, carrots, onion, garlic, corn, yellow peppers, coriander, cumin, oregano, annatto, smoked paprika, chili powder, bay leaves, water. Mix well and top this with the chicken. Cover tightly with foil. Leave in oven till the chicken is at least 165 degrees F. but I prefer the chicken between 180-200 degrees F. (around 120 minutes) You do how you like the chicken best. You might want to clean the chicken when it’s cool enough to handle. You should remove the bay leaves and give it a stir. Finish with fresh cilantro……….. (***If you make this ahead of time you can chill and easily remove the extra fat that stays on the surface and then reheat……as this is the perfect dish for that kind of cookery)

Forking EZ Delicious One Pot Southwest Chicken and Corn

Everyone will enjoy this! It’s not too spicy but it is very flavorful and it was easy to prepare.

The Forking Truth

No Added Fat Delicious Southwest Style Corn Recipe

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This week corn was 3cents an ear from Safeway and also Sprouts had a secret sale that they send via email for 10 ears of corn for $2.00 so it was easy to get cheap corn this week. I came up with a few corn dishes and here is one of them that I made with no added fat and things I had in my refrigerator. You can sautés without fat when you add salt because the salt sweats the vegetables and gives off enough liquid to cook with. Next step is to add lots of flavors so you don’t miss the fat….That’s what was done here. This recipe will make around 4-6 servings depending on size of your corn. I was in a hurry to make this so I just sautéed it all real fast but you can also grill the vegetables or char them under a broiler if you have more time.

Ingredients for around 6 servings

4 ears of corn – cut off the cob

6 oz shishito peppers – stems cut off and cut in about thirds

1 red bell pepper diced

1 medium sweet onion – diced

1 hot pepper – fine chopped (jalapeno or Serrano or whatever hot pepper you like)

1 1/2 teaspoon course sea salt (or to taste)

2 garlic cloves – either ground to paste or microplane

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon ground annatto (also called achiote)

1/2 teaspoon ground black pepper

1 lime (just the fresh squeezed juice)

1/4 cup fresh cilantro – chopped (just leaves and a few tender stems)

2 Tablespoons fresh epazote – chopped

Directions

Get a pot on medium high heat with the bell pepper, hot pepper, onions and salt in it. Cook until peppers are soft and onions are clear. Add garlic and mix well then add the corn and shishito peppers, cumin, coriander, annatto and black pepper. Cook a few minutes add the lime juice and serve with the fresh cilantro and epazote.

No Added Fat Delicious Southwest Style Corn

Delicious, very flavorful with a little heat and no added fat.

The Forking Truth

Forking Amazing Persian Inspired Chicken and Cherry Almond Rice One Pot Recipe

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Forking Amazing Persian Inspired One Pot Chicken

These One Pot Chicken Recipes leave you with ultra tender flavorful chicken and a very flavorful side dish. The chicken gets browned on both sides and the drippings are used to flavor everything. You MUST cook with a thermometer to test the doneness of the chicken. The chicken is safe to eat at 165 degrees F but I prefer my dark meat cooked between 180 – 200 degrees F. You cook it to where you like chicken best and until the rice is done. I also can’t tell you exactly how long it will take. Ovens to differ and pans do differ in thickness. For best results place pan in middle rack. I also note than when you cook chicken this way that the skin will not come out crispy. I do note that Persian Style Rice is often more yellow than I made it. Not always but often yellow coloring is added. Other times turmeric or more saffron than I used is added…..I think I used the right amount of saffron that taste good.

Ingredients for around 6 servings

4 lbs chicken quarters (3 or 4 large leg quarters)

salt to taste

ground black pepper to taste

granulated garlic to taste

1 lemon – slice off the rind and white stuff with a knife – chop uo the lemon into pea sized pieces – remove seeds

1 teaspoon cumin

1 teaspoon cardamon

1 teaspoon cinnamon

pinch saffron

1/2 c dried cherries

1/2 cup sliced almonds

1 Tablespoon vegetable soup base (less sodium than salt and more flavor)

1 teaspoon ground black pepper

1 cup rice (basmati is traditional)

1 1/2 cup water

Directions

Set oven to 350 degrees F.

Salt, pepper and use granulated garlic to season the chicken on both sides.

Brown the chicken on both sides. Either in a fry pan with a little oil or broil for about ten minutes on each side. The dripping go into a pot and put the chicken to the side. In the pot with the drippings add the garlic, lemon, cumin, cardamon, cinnamon, saffron, cherries, almonds soup base and black pepper on medium high heat for a couple minutes till the garlic looks cooked. Add the water and bring to a boil. Once boiling shut off and mix in the rice. Pour it in a large baking pan or a 1/2 pan and add the chicken. Cover well with foil and cook till the rice is done and the chicken is at least 165 degrees F. Check at 90 minutes. This dish may be done in around 90-120 minutes.

Forking Amazing Persian Inspired One Pot Chicken

Everyone will love this!

The Forking Truth

Italian Style Tuna Stuffed Peppers Recipe

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Recently I had a similar dish of stuffed peppers at Los Arbolitos De Cajeme Restaurant in Phoenix but they served a Mexican Style Dish made with Marlin. This is an Italian Style Tuna made with regular tuna, cured olives, artichokes, capers, fresh parsley and golden raisins. Feel free to use a better tuna but I think that would be a waste. It doesn’t make sense to waste $25.00 a pound tuna to make any tuna salad. Italian jarred tuna is better but that cost $6.00 for a small jar. Regular tuna packed in a pouch with water is the best for this recipe. Also feel free to use whatever pepper that you enjoy that is the best from your market. My tuna recipe is very good and you might want to try it even if you aren’t stuffing it in peppers.

This recipe makes around two servings.

6.4 oz chunk light tuna in water from a pouch

1/4 cup sweet onion – fine chop

12 cured olives – pits removed and chopped (hard to find, I found them at Whole Foods or you have to order them)

1/4 cup jarred artichokes or frozen – chopped (preferably frozen or packed in water…you’s be nuts to cook a fresh one for this recipe)

2 teaspoons capers

1/4 cup fresh parsley leaves – chopped

2 Tablespoons golden raisins – chopped

1 ripe juicy lemon – just the fresh squeezed juice

2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

fresh ground sea salt to taste (you won’t need much of any)

fresh ground black pepper to taste (you won’t need much)

about 10 smaller but not too small peppers – I used 10 guero chili peppers that ran somewhat spicy )

About 3 medium sized tomatoes cut in half

1/4 cup fresh basil – torn or chopped

a very small amount of reduced balsamic vinegar for finishing (I like the Fini Brand….It’s better not to reduce balsamic yourself because it’s next to impossible to clean the pot afterwards)

Directions

Set oven to 400 degrees F.

In a medium sized bowl add the tuna, onion, olives, artichokes, capers, parsley, raisins, lemon juice, olive oil, balsamic and mix well. Sample a small amount and salt pepper to taste.

You need to cut the cores from the peppers. Just below the stem make a slit across and a slit down the center of the first slit like a “T” shape. Pull out the core and stuff and pack the pepper tight with the tuna salad. Repeat till you are done and place the stuffed peppers on a baking sheet with the half tomatoes.

Put the baking sheet in the oven till they char up some and filling is hot. In my oven about 30 minutes was right.

Italian Style Tuna Stuffed Peppers

Add a small amount of reduced balsamic if desired (If you are using a mild pepper you might not want the reduced balsamic because it will be too sweet) Top with some fresh basil.

This is delicious!

The Forking Truth

Sugar Free Fat Free Forking Delicious Chipotle Blueberry BBQ Black Beans Recipe

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I came up with this recipe after buying a 18oz container of blueberries that was on sale at Sprouts Market for less than $2.00…..I was going to make something sweet but changed my mind and figured something savory would be more challenging and healthier. In my mind I imagined chipotle would go very well with blueberries and then I got the idea that beans would be perfect in a chipotle blueberry bbq kind of sauce so that’s what I did…..I figured that if I cook down the blueberries some I wouldn’t need to add any sugar and I also didn’t need to add any oil or fat. This is something different and delicious. It’s a little spicy, smoky, with just enough spice and it’s laced with a natural blueberry sweetness….It’s really Forking Great! This is perfect for any BBQ. This will serve 4-6 people depending on how much you take. I think it will go great with any grilled meat.

Ingredients for around 5 servings

18oz fresh blueberries

1/2 cup water

1/4 teaspoon course sea salt

1 Tablespoon adobo sauce

2 chipotle peppers – minced or fine chopped

1 medium sweet onion – small dice

1 red, yellow or orange bell pepper – small dice

2 garlic cloves – ground to paste or microplane

1/4 teaspoon course sea salt

1/2 teaspoon ground black pepper

1/2 cup apple cider vinegar

1/4 teaspoon ground cumin

1/2 teaspoon chili powder

1 – 19oz can black beans – rinsed at least three times and drained

Directions

I sort of did it backwards but it worked well. Get out a sauce pot and add the blueberries, water and a 1/4 teaspoon salt on to a medium- medium/high boil. Stir occasionally and let it cook down some for around 15 minutes. Then add the adobo sauce and the chipotle peppers. Stir well and put the mixture into another container. Don’t worry about cleaning the pot and add the onion and bell pepper. remaining salt, pepper. Cook till soft…Turn down heat to medium. Add garlic, vinegar, cumin, chili powder and the beans. Then add back the blueberry mixture. Stir well and serve.

Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black Beans

Most people will enjoy this!

The Forking Truth