Pesto Recipe-Confident in the Kitchen-Jean Miller

Pesto 4.8 (20)

Welcome » Condiments

We love making pesto with our extra basil. It is such a beautiful herb and so easy to grow. We tuck it into our patio pots for convenient harvesting, pruning just above side branching stems to keep the plant looking attractive. Bunches of basil, as well as other herbs, make beautiful kitchen bouquets. When those bumper crops come along, we love to make pesto. Homemade pesto has fresh color and flavor you just can’t find in the premade versions at the store. For a quick and easy vegetarian meal, toss with pasta and top with toasted pine nuts. It is delicious on paninis and is a fantastic substitute for marinara on Mediterranean-style pizzas.

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Ghee Recipe-Confident in the Kitchen-Jean Miller

Ghee 4.8 (29)

Welcome » Condiments

Ghee (gee) is similar to clarified butter, has very low PUFAs, and an incredibly high smoke point (485°F), making it excellent for searing. It also sports a delightful nutty flavor that enriches any dish. Store at room temperature for up to 1 month or in the refrigerator for up to 3 months. It is beautiful. It is clean. It is natural! I guarantee you will become addicted to ghee once you start using it.

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Hummus Recipe-Confident in the Kitchen-Jean Miller

Hummus 4.8 (25)

Welcome » Condiments

Hummus is fantastic food. Not only is it incredibly tasty, but it also makes a complete protein (like meat) because it combines a legume (chickpeas) with a seed (sesame). We have never been vegetarians, but this is so good, I can almost envision it as possible. You can use canned chickpeas in a pinch. However, they cost more, and the canning liquid is often thick with additives. Can you guess that I am in favor of the dried?

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Hotter than Hades Salsa Recipe-Confident in the Kitchen-Jean Miller

Hotter than Hades Salsa 4.8 (29)

Welcome » Condiments

Ahhh… Hotter than Hades Salsa. 1997 was the year of the salsa (no, I am not referring to the dance). After every batch, Mark asked, “Can you make it hotter?” That is, until this version. He took in a big scoop, wiped the perspiration from his brow, and gasped, “Oh. This one is just right!” If you can’t take the heat, just use milder peppers. For a version that feels fresh from the garden, serve straight from the blender without cooking.

Cholesterol Buster Tip: This recipe is naturally fat free, and is rich in Vitamins C and A. Pair with fat-free (baked) tortilla chips to add a healthy dose of fiber.

Hotter than Hades Salsa Recipe

  • Makes: 1 quart
  • Servings: 16
  • Calories per: 12
  • Active Time: 15 min
  • Total Time: 15 min
  • Difficulty: Easy
  • 16 ounces (2 cups) canned tomato, unsalted, diced, undrained (or peeled vine-ripened tomato)
Pulse a couple of times in a blender or food processor to knock down the volume. Do not purée. Tomato skins tend to curl up unattractively in sauces. Puréeing causes froth formation.
  • 3 ounces (1 cup) yellow onion, chopped to 1 inch
  • 1 garlic clove, crushed
  • 1 Habanera or 5-6 red Serrano peppers, stemmed
  • ¼ cup cider or white vinegar
  • 1 tablespoon oregano flakes
  • 2 teaspoons cilantro flakes
  • 1 ½ teaspoons fine sea salt
  • ¾ teaspoon cumin, ground
Add all to the blender; pulse to desired consistency. Transfer to a 12-inch tri-ply everyday pan; bring to a boil over medium-high heat. Promptly reduce the heat to hold at a simmer, stirring occasionally, until reduced to your preferred consistency. Hot pepper membranes and seeds add maximum heat to the salsa. A wide pan promotes rapid evaporation, minimizing cooking time. Cooked onions add a natural sweetness.
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