It is with a heavy heart that I must say goodbye to Nursing Mom Recipes. I've kept it going for 11 years, but now it is time for me to say goodbye and move on. I will no longer be updating the Nursing Mom Recipes blog or website and they will likely go away in the future.
If you have any favorite recipes, please download them soon...
Thank you for all of your support over the past 11 years! I wish you all health and happiness!
Friday, May 26, 2017
I always have a difficult time with most store-bought salsas, because they tend to add a lot of ingredients that aren't necessary -- such as high fructose corn syrup and other forms of sugar. I prefer to make my own.
With summer on its way in most parts of the northern hemisphere, here is a good salsa to try. Not only is it good for snacking with tortilla chips, but I like to use it with fish, and even my morning scrambled eggs!
Roasted Tomato Pepper Salsa
Note: This recipe requires a blender.
3 medium tomatoes
2 red peppers
1 medium red onion
1/2 cup fresh cilantro leaves
1/4 tsp. garlic powder
1 tsp. salt
5 slices pickled jalapeno
100 ml. water (approx. 1/3 to 1/2 cup to taste)
1. Move wire rack in oven up to the broiling level. Preheat oven to 450 degrees Fahrenheit (approx. 250 degrees Celsius).
2. Halve the tomatoes and cut the onion into slices. Place onto foil covered baking sheet.
3. Remove the stem and seeds from the red peppers and cut into large chunks. Place skin side up on foil with the tomatoes and onions.
4. Roast vegetables until skin on tomatoes and peppers begins to char.
5. Remove vegetables from oven and allow to cool to room temperature.
6. Get out your blender.
7. Place cooled vegetables into blender and add the garlic powder, salt, jalapeno slices, water, and 2/3 of the cilantro leaves. Blend until smooth.
8. Pour salsa into a bowl and stir in the remaining cilantro leaves.
9. Serve with salted tortilla chips (check to confirm they contain no milk or soy ingredients).
Wednesday, February 15, 2017
Better late than never? This recipe is worth it!
Sambal oelek is a pepper paste/sauce that originated in Indonesia. One can find jars of it in the Asian food section of a grocery store, or at an Asian specialty grocer. If you can't find a brand that has no soy or milk ingredients, you can make your own sauce with this recipe from Serious Eats. Or, check out the product available on Amazon, which is shown at the end of this post. The ingredients contain no milk or soy products.
1 medium potato, diced
1 lg. carrot, diced
1/3 c. diced cauliflower florets
1/2 red pepper, diced
1 shallot, halved and sliced
1 c. baby leaf spinach (or torn regular spinach)
5 cherry tomatoes, quartered
1 tbsp. olive oil
1 tbsp. sambal oelek (confirm no soy or milk ingredients on bottle label)
1. Heat oil in a pan. Add all vegetables and cook on medium heat, stirring occasionally, until potatoes are soft enough to pierce with a fork.
2. Add sambal oelek and stir into vegetables.
3. Cook for an additional 5 minutes to blend the flavors.
4. Serve over rice or cous cous and enjoy!