Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

More Vegetarian Blender Magic

Since getting a blender for a Christmas present I've been experimenting heavily with purees. I make all manner of toppings for my salads and other foods. My latest effort was quite successful if I do say so myself.

I kinda took a hint from an episode of "Chopped" and cooked some of the ingredients before adding them to my blender. Actually a lot of the components took cooking, but it turned out great.

I made an onion broth. I also sauteed some kale, broccoli and garlic. There were a few other things added too.

Onion Broth Ingredients:
Skins from one medium sweet onion
3 cloves broken garlic
1/4 cup dry white wine
1 pat butter
1/4 tsp coriander
2 tsps soy sauce
2 green tea bags
1 tbl sriracha
1 cup water
1/2 tsp salt
Several turns fresh cracked black pepper

Bring all ingredient to a boil and then simmer over low heat for 15 minutes. Use a tongs to squeeze and remove tea bags. Continue to simmer 5-10 more minutes or until the broth is dark and rich. Again use your tongs to discard the onion skins. Add the broth to your blender.


In a separate frying pan saute in a dash of olive oil  1/2 cup chopped kale, 1/4 cup chopped broccoli and several cloves of chopped garlic. When kale and broccoli are bright green and garlic is aromatic add to blender.

Add 1/4 tsp cumin, 2 tsps olive oil, 1/2 tsp paprika. 1/4 tsp cayenne. 2 tbls sriracha. 1 tbl cream cheese.

Puree.

Let cool and enjoy right away or let sit in the fridge for a few hours to intensify the flavors.