Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

Staple Corner: How to Make Your Own Za'atar

My first taste of this popular Middle Eastern herb and sesame seed blend was an extraordinary burst of tangy, zesty and salty flavors. I make a lot of spice blends for my kitchen from scratch, but never one that tasted so good just on its own. In fact, it is eaten almost on its own, often served with just bread and olive oil. Highly aromatic as well as delicious, consider using za'atar to make simple oil or yogurt dressing or sprinkle it on fresh tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar — also spelled as "zahtar", "zatar" or "zaatar" — vary from region to region and even from family to family within the Middle East and North Africa, each preparation features a combination of dried herbs such as thyme, oregano or marjoram mixed with ground toasted sesame seeds and salt. Other seeds or herbs are also sometimes added according to the local or family custom. This version includes black salt — also called rock salt — and dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac — the berry of a small temperature deciduous shrub — is also commonly added. Ground to a powder, sumac is easily found in any Middle Eastern grocer and in many Asian grocers.

Homemade Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 18, 2014 A tangy, zesty and salty blend of herbs and toasted sesame seeds from the Middle East Print this recipe Ingredients: 1/4 cup white sesame seeds 1 tablespoon ground sumac 1 teaspoon black (rock) salt 2 tablespoons dried oregano 2 tablespoons dried thyme 1 1/2 tablespoons dried marjoram 1 teaspoon dried fenugreek (methi) leaves (optional) Instructions: Toast the sesame seeds in a dry unoiled skillet over medium-low heat for 5 to 10 minutes, tossing frequently, until lightly browned. In a mortar and pestle, grind together the sumac and salt. Add the sesame seeds and grind further. Add the herbs and fenugreek leaves if using and grind a few more times, making sure everything is well combined. Keep stored in a sealed glass jar in the refrigerator for up to 4 months. Makes about 3/4 cup

Other homemade spice blends to liven up your food:
Garam Masala
Curry Powder
Goda Masala
Sambar Powder

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Thomas Tallis

Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 0-inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

On the top of the reading stack: browsing the stacks

Audio Accompaniment: Puzzle Muteson

Green Mango Coconut Chutney

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 19, 2014 Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney Print this recipe Ingredients: 2 medium unripe green mangoes (2 lbs or 900 g), peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt, or to taste 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 fresh green chilies, seeded and finely chopped 2 tablespoons sesame oil or coconut oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the shredded mango, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and fry for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or cover and refrigerate and use within 1 to 2 days. Stir before serving. Makes 1 1/2 to 2 cups

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner