Thursday, November 24, 2011

DIY: Garlic infused Olive oil

This is for those that love garlic, but don't want to spend all that high money on garlic infused olive oil.  Yes, it is a great idea and it is wonderful in cooking, but why spend $8 for a single bottle.  If you are like me, then that bottle is gone in no time.   I decided to make my own.  This is a pretty simple recipe

Ingredients:
  • 1 bottle of Olive Oil {{You pick}}
  • 1-2 cloves of fresh garlic 

Instructions:
  • Mince garlic cloves.  I love garlic so the more the merrier, but I tend to stop at 2-cloves.  When I mean mince I mean cutting the cloves of garlic to small pieces.  No mincing is perfect.  We are not on a cooking show.  But  you will be stuffing these pieces down the opening of the bottle. Determine how big or small you want to mince.
  • Once minced.  Open the bottle of olive oil.  Naturally you will be placing your garlic pieces inside of the bottle.
  • Shake hard or other words vigorously.  Shake it like you are mad at some one. 
  • I prefer to let it set in a cool dark place.  I shake it once a day.  
  • After 7-days, your garlic infused olive oil shall be ready to be used in your cooking. 
Please play around for your desired flavor.   I know 2-cloves can be much since I live in Salinas, Ca and Gilroy, {{the garlic capital of the world} is right around...well about 30-minutes away.  That is why I stated fresh garlic.  Elephant garlic has a very sweet taste to it.  If you know about garlic then you can always find the flavor you are looking for.

**Be creative** Add Thyme or Rosemary to your garlic flavored olive oil or make several different kinds.  Stores sell fresh herbs, go ahead and add them to your creations.  I have a rosemary and thyme garlic infused olive oil and it took the same amount of time.  You have to shake it every day to help swish the olive oil around, but the smell and flavor is fantastic.

Always have fun with cooking.....

~Irenia Guajardo~

Sunday, October 16, 2011

S'mores Cookie recipe

 My sister had informed me of this wonderful annual tradition of hers, a cookie bake off.  Her and her 4-children would compete on the best cookie recipe.  As I pondered and pondered this, I thought why not.  Create my own creative cookie recipe.  After all this is what this blog is about....savory creations that happen in the home or out about in the world.
I have an absolute love for S'mores, but sadly it is a seasonal treat, not unless you are like me and become the evil mad scientist in the house.  I truly don't recommend trying the evil mad scientist one by yourself, best to have two or more people.  I have decided to try and create my version of a S'more smacked right in to your cookie, Hellz Writer style.  Granted it may not be an award winning at the Hensarling annual cookie bake off, but it sure can win smiles.

This will be a 3-part cookie recipe.

~Hellz Writer's S'more Cookie Recipe~

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs or 7-graham crackers
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 cups semisweet chocolate chips
  • 1 bag Marshmallows  
  • Baking spray
 Utensils

  • 2 large bowls
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Glass cup
  • Spatula 
  • Baking sheets
  • Melon baller {{you can buy one at Wal~Mart or your local 99 cents store}}

Directions:

Part 1: Prep

  1. Grab all your things that are needed and place them on a clean surface. 
  2. Grab your 7 whole graham cracker slices and place them in a large bowl. Grab a cup with a flat bottom, I used a glass cup and grind the graham crackers till there is no cracker chunks
  3. Heat oven at 375 degrees F (190 degrees C), best to have it nice and hot.
  4. Depending on the marshmallow, large ones need to be cut in half
 Part 2: Combination
  1. Combine flour, baking soda, salt, nutmeg, and cinnamon in to the graham cracker flour and use a whisk to blend it all together
  2. In the second bowl, place the softened butter in it {{I cheated and heated till it was liquid}}
  3. Add sugars, using whisk to stir together . 
  4. Blend in egg and vanilla. 
  5. Add combined egg mixture into graham cracker mixture.
  6. **Optional** You may add nuts or chocolate pieces at your discretion

Part 3: Baking

  1. Grab your cookie sheets and spray them
  2. Wash your hands again, please
  3. Now I have read recipes where they tell you to use a teaspoon and yet they seem to never come out looking like the recipe.  Grab the melon baller that you bought and grab doughfuls, but enough to make balls.  
  4. I would roll the dough in to balls and place them on the cookie sheet.  12-balls per sheet, which could equal to 3-inches apart.
  5.  Bake in oven 8 minutes 
  6. **Optional** For single S'mores cookie~*~
    In the middle of bake time...ie 4 minutes, press 2 or 3 chocolate pieces on top of cookie.
    Place back in oven for remainder of the 4-minutes.
    Remove and place the cut marshmallow on top
    Place back in oven till top of marshmallow is golden
    .
  7.  Remove out of oven and allow to cool on baking sheet.
  8. Flip the cookies over and find the right matches
  9. In the picture shown, I used small marshmallows.  Use anywhere from 2 to 4 marshmallows depending on the cookie size.
  10. Place chocolate in the middle.
  11. Put back in the oven for about a minute or two.
  12. Remove from oven and place tops on.  
  13. Squish the tops down, Place them back in oven for about another 2 minutes.
  14. Cool on sheet about 3 minute and remove to wire racks. 
Yes there looks like a lot of steps but the fact is, all recipes have a lot of steps that people don't seem to tell you.  I even went above and beyond and decided to make a pretty S'more cookies and cheated by buying premade chocolate and vanilla drizzle.  Of course I did make some chocolate and vanilla drizzled cookies.  
Hope you enjoy making these cookies.  They were a lot of fun for me to make.  Guinea pig the roommates I live with and they enjoyed all 4 versions of this yummy cookie.

~Irenia Guajardo~

Wednesday, October 12, 2011

Hellz Writer's Inferno Salsa


~Hellz Writer's Inferno Salsa~

Disclaimer:
Alright, this salsa isn't for the meek.  If you like hot and spicy, then this is the way to go.  It was tested on my roommates and their friends to see if they can handle it.




Ingredients

  • 5 Jalapenos
  • 5 Serranos
  • 2 Large tomatoes 
  • 2 Medium tomatoes
  • 3 Garlic cloves
  • 1/2 Onion
  • 1 lemon or 1/2 cup of lemon juice
  • 4 cilantro leaves or 2 cubes of Knorr Cilantro
  • 1 teaspoon of pepper
  • ****Optional**** Dash of Cayenne pepper

Directions
  1. Grab the two large tomatoes and cut them.  Nothing fancy since they will be going in the blender, as well as the cilantro, three garlic cloves, 1/2 cup of lemon juice and 1-teaspoon of pepper. Personally I go with the cilantro cubes, just because it is easier to handle.
  2. Once you have it all blended together, place that in a medium bowl. This will be your tomato base
  3. Dice the 1/2 onion and put that in the tomato base
  4. Dice the two medium tomatoes and mixed
  5. Remove the stems from your Jalapenos and Serranos.  Depending on how chunky you want your salsa. Cut the peppers in half and then dice it.  If you prefer a non-chunky peppers in your salsa then I recommend cutting the pepper in 1/4 then dicing them.
  6. Stir it all together and let it sit in the refrigerator for about an hour to let the juices stuff to marinate. Granted you may get some super hot peppers and some not so hot. 
Salsa preference: 
You may choose to blend the whole thing to make it easier or have chunky salsa, where you can pick and choose for only juice or some of the spicy goodness.

Hellz Writer preference:
Lemon juice and large tomatoes get blended together while the garlic get minced up and thrown for added chunk to the salsa.  As the salsa is being mixed, crumbling  and sprinkling the cilantro cubes throughout in between stirring the salsa together.  So the cilantro gets dispersed evenly.  Sometimes I will throw a dash of Cayenne pepper for added bonus.


 ~Irenia Guajardo~

Sunday, October 9, 2011

Farmer's Market: Pomegranates

In every town around the world there is always a Farmer's Market, where local area growers/farmers and small local vendors bring their wares to sell.  Each local vendor/grower all are very knowledgeable in what they are selling, especially in the foods they are selling.  I had seen a local baker, fresh locally caught seafood and of course the scores of produce vendors.  Each one would be able to explain the ways to tell if your fruit or vegetable is ripe and ready to eat.  Every week, I will be discussing one of Salinas, CA local area produce and how to be able to tell when it is best to eat.

This week it is pomegranates.  This is a seasonal fruit and can be found through the months of October through January.  Yet they can be found yearly in grocery stores. Of course there is different varieties of pomegranates, but we will discuss the ones found locally around Salinas which are the red ones that you see pictured on most products.
The bright red flower of the pomegranate tree has always been considered a symbol of love and its fruit symbolizes fertility. The size of a ripe pomegranate can be as small as an orange or as big as a grapefruit, depending on its variety. It has a rounded hexagonal shape, with thick reddish rind.
Within the fruit is about 700-800 tightly packed seed casings called arils (fleshy, cover of a seed), that are deep red in color when ripe. It is this abundance of seeds that gives the fruit its name, derived from the Latin pomum granatum which means "fruit with many seeds." The taste of the juice differs depending on the variety and its state of ripeness. But basically, it can be sweet, sour or tangy.

How do you know when they are ripe??
Pom C
As beautiful and delicious and they are, these beautiful red fruit can be a bit problematic if you don't know when is the best time to eat them. Yes you can find them to be sour or tangy when they are not fully ripe.  I discussed with the local grower on how to determine when are they are ready to be eaten.
Of course the skin isn't always reddish, but they can have a reddish-brown color before they mature.  Pomegranates skin tend to stay plump when they are not ripe.  Determining if they are ripe is when the skin starts to show bumps or adheres to the inside flesh.  You will be able to feel the grooves and pockets of the seeded areas.
Also if the top is closed to the top, the fruit is not ready {{as seen in picture Pom C}}.  The top of the fruit has to be open almost like a flower.  That alone is a sure sign that the pomegranate is ready to be eating, but if the top happens to be cut off, then looking at the dark red skin and feeling the grooves is the next best thing.

How do you seed a pomegranate??

  • Use a mixing bowl that's wide enough to fit your hands in but is fairly deep so you won't splash too much. Fill it half-full with water.
  • Cut your pomegranate in half (this is the messiest part of the whole job).
  • Submerge pomegranate halves in water, and use your hands to separate the seeds from the inner membrane.
  • The membrane is brittle and will float to the surface; discard membrane and outer rind as you remove the seeds.
  • Skim the surface to remove any bits of membrane and broken arils.
  • Drain into a colander, and the seeds are ready to use.
What are Pomegranates health benefits??
Pomegranates have many wonderful health benefits....here is a compilation of just a few of the properties of the pomegranates.
  • Pomegranate contains higher level of antioxidants than those of blueberries, cranberries and oranges and even red wine or green tea.
  • The fruit is eaten around the world to make their skin clear and glowing.
  • The anti-inflammatory agent in pomegranate juice significantly reduces arthritic pain.
  • Drinking concentrated pomegranate juice may reduce cholesterol.
  • Pomegranate juice prevent breast cancer cell from forming.
  • The juice destroys breast cancer cells while leaving healthy cells protected.
  • The juice may inhibit the development of lung cancer.
  • Research show that maternal consumption of pomegranate juice may protect the neonatal brain from damage after injury.
  • It may prevent and slow Alzheimer's disease.
  • The juice may prevent dental plaque.
  • Pomegranate fruit helps to remove intestinal worms in children.
  • Drinking pomegranate juice frequently is extremely beneficial in fighting the hardening of arteries (atherosclerosis).
  • Eating pomegranate frequently may reduce the blood vessel damage, it is found to actually reverse the progression of this disease.
  • Pomegranate juice can help keep blood platelets from clumping together to form unwanted clots.
  • Drinking eight ounces of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle of patients with coronary heart disease.
  • Studies show that long-term consumption of pomegranate juice may help combat erectile dysfunction.
  • The high content of ascorbic acid in this fruit can help prevent and remedy some respiratory problem.
  • Pomegranate juice can help increase your appetite.
Now that you know enough about the delicious pomegranate...explore a little in a meal or a homemade cocktail.  At least you will know it is 100% juice instead of all the added preservatives in the other leading brands of pomegranate juices.  You will be able to find wonderful recipes online or live a little a create one of your own.....

~Irenia Guajardo~