Adobo Cilantro Salsa

Over the last few years, I’ve grown out of my delusions of I’m-young-and-can-eat-whatever-I-want and now do boring things like pack salads for lunch and box up half of my pasta when we go out for Italian. Le sigh. But there continues to be one thing that, when placed in front of me, I have absolutely no control or willpower to stop myself from eating.

Chips and salsa.

Whenever I dine at a Mexican restaurant, it’s a sure bet that I’ll eat my weight in free chips and salsa before my meal arrives. I know that I’m gonna feel like I’m dying within a few hours, but I just can’t help it. Too spicy? Doesn’t matter, I’ll cry through the pain. Not hungry? That’s literally not a thing.

Typically, when I make salsa at home, they are collections of diced vegetables and herbs. But sometimes I just want a nice, runny, completely blended, restaurant-style salsa.

The ingredients gather

This particular recipe includes a crap-ton of cilantro and a couple of chipotles en adobo. The combination of bright, herb-y flavor from the cilantro and the deep, smoky spice of the chiles creates a unique spin on the classic restaurant salsa.

Perhaps the best part of this salsa is that it’s SO FAST to put together. Once the onion and cilantro are chopped, everything else gets tossed in a food processor and whirled into salsa in just a few seconds flat.

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Ice Box Sheet Cake

Last summer, while in the midst of packing up my Ohio life for our pending move to Colorado, I was also menu planning a dinner for almost 20 people at a remote, 9700′ mountain lodge with gas refrigerators, gas ovens, and limited electricity. For dessert, I wanted something that was easy but impressive, required neither baking nor freezing, was cheap to make but wasn’t boring, could feed a crowd, and overall, was heartbreakingly delicious.

A unicorn, I thought.

BUT THEN. Icebox cake. To the freakin’ rescue.

Ice Box Cake

Why, in the name of all that is good and delicious in this world, did I only start making this last summer? I mean, who knew such a perfect summer dessert could exist?

Did you guys know?

WELL. If you, like me, were in the shadows, let me show you the light.  Read on »

Homemade Blood Orange Lemonade

I’m a pretty big fan of lemonade. Last year I finally nailed down a recipe for a delightful home-squeezed version, and I find lots of excuses to make it when it’s hot outside and all I want in this world is a glass of sweet, tart, cold, perfect summer beverage. Mmmmmmm.

I also love orange juice. After my recent trip to San Diego, I brought home five precious pounds of oranges and could think of no better use for them than to squeeze them into juice. So I did and it was perfect and glorious and I had no regrets except that I don’t have a citrus grove in my Colorado apartment complex. I would almost give up my life in Colorado to live in a place with orange trees. Almost.

Everything you need

Have you ever worked with blood oranges before? They are just so… provocative. Their skin is thin and blushes slightly, but upon slicing one open, you are met with simply stunning color. They vary: some are flushed with just a bit of red, like an orange with a sunburn, some are bright pink, and some are so deeply purple you can hardly believe they are same species of fruit. On their own, these oranges make the most MAGNIFICENT juice. If you have a happen to have a blood orange tree, please tell me that you make lots of blood orange juice. Also please send me your address so that I can move in with you.

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Apple picking!

You guys. Today is a big day! Today marks the five-year anniversary of the day I cautiously served up first blog post, inviting you all into my kitchen and my world, and hoping that you’d like it.

First Post

I’ve spent this week trying to figure out how to mark this occasion. There’s been quite a lot of late-night writing, re-writing, reading, and immediate deleting.  In the course of that work, poignant memories unearthed themselves and forced their way to the forefront of my mind. I reminisced at length about the two months I spent developing the site, stumbling my way through the coding to get everything to look just exactly the way I wanted. I chuckled about the early days, when I spent most evenings perched on chairs or counter tops balancing a tripod precariously against the ceiling to get the shot I wanted, only to discover that the muted, incandescent light in my kitchen was the actual WORST. I looked back through my posts, clicking through them one at a time, amazed at the memories that each one elicits. The times and places they evoke.

Comimtted blogger

The highest of fashion

Now that's a breakfast nook

Ready to go

A lot has changed. Since this date five years ago, I’ve switched jobs three times. Moved four. Lived in three different states with very different growing seasons. I’ve joined three community gardens and have failed spectacularly at three balcony gardens. I’ve swapped cheap Teflon pans for stainless steel, and my meager collection of college dishes has been supplanted by an arsenal of culinary tools for everything from canning to wedding cake baking.  Recipes that I once perceived as daunting, showy meals have now worked their way into my regular weeknight rotation. My weekly pilgrimage to the farmers market for groceries is no longer a novelty but a way of life.

All the cheese

Tomato Canning

Food blogs don’t seem to be quite the craze that they used to be, and I long ago made my peace with the fact that I will not likely be the next Deb Perelman or Joy Wilson. But I still get such joy out of the cooking, photographing, writing, and sharing that happens on this little site. This blog has always been a creative outlet for me, but I hope you’ve gotten a little enjoyment out of it in the process too.

Speaking of enjoyment, I think I’m done waxing poetic for the day. There’s a balcony full of sunshine waiting for me, so it seems a shame to miss out.

Happy birthday, 30 Pounds of Apples! Here’s to another five years!

Swiss Meringue Buttercream

Manicotti

Do you like Italian food? Do you like food that is kind of like lasagne but not exactly like lasagne?

Do you like making a multi-step meal that involves scratch-made sauce and hand-filled pasta?

Do you like leftovers that last for days and only get better with time? Do you like perfectly delightful combinations of pasta, cheese, spinach, and meat sauce?  Do you like noodle tubes filled with magic and topped with awesome?

If you answered yes to any of the above, then this is a recipe for you!

Classic Manicotti

I started making manicotti a couple years ago when I was home for Christmas. My mom, a long-time lasagne maker, decided to mix it up and buy manicotti shells instead for a family dinner. I volunteered to help, and though it was a lengthy process, I genuinely enjoyed stuffing a cheesy, spinach-y goo into the shells. Since then I’ve tinkered with different recipes, and I finally landed on the right balance. Like, a year ago. But it takes a long time to make already, so I hadn’t yet talked myself into taking the time to photograph the process. Not to mention, I keep making it in the winter when I have little evening light for shooting photos, soooooo.

Sorry for the delay!

Noooodles

A warning: if you’re looking for a quick week-night dinner, this is not the right choice. It could be if you decide to use frozen spinach instead of fresh or pre-made pasta sauce. But where’s the fun in that?

Read on »

Maple Praline Bacon

Okay you guys.

I’ve done something. Changed something. Opened some sort of magic box, some secret portal to a new world. And now that I’ve glimpsed the other side, I rather doubt I’ll be the same again.

It all started with an innocent breakfast suggestion. On my recent winter escape to Oregon, all we wanted was a place to eat one misty Wednesday morning in Portland. Instead, we ordered a plate of food that, rather than fading from my memory as most meals do, has haunted my daydreams ever since.

It was praline bacon. And within moments of eating it, I knew that I wanted to, nay, that I must!  try to recreate it at home. This weekend I finally had the time, the health, and the daylight. It took four failed attempts, but I finally found the balance I was looking for. And the best part? It’s so absurdly, ridiculously easy.

Bacon and friends

Obviously, we start with bacon. Then we have pecans, maple syrup, brown sugar, a little salt, and some cayenne pepper.

THAT IS ALL, PEOPLE.

Ready to bake!

Instead of pan-frying the bacon, I baked mine. It helps the bacon stay flat (necessary for topping with sugary pecans later) and the excess fat drains into the pan below. I may actually start making all of my bacon this way.

While the bacon cooks, chop up some pecans. I’ve seen some versions where the pecans are food-processed into oblivion, but I prefer a larger cut. Smaller than a rough chop but bigger than a fine chop, does that make sense? About the size of a tooth? (Is that gross?)

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Homemade Spaghetti Sauce

I eat rather a lot of pasta. When I started writing this post, I had to go back to see what stories I’ve already told you about my lifelong noodle-y obsession, just to make sure I wasn’t repeating something.

I’ve already mentioned that as a kid, I loved spaghetti with butter and parmesan cheese above all other things, and in fact I rarely tolerated the annoying hindrance of spaghetti sauce. It was sloppy, acidic, and mostly just not my thing. I still remember the first time I actually enjoyed a smear of red sauce atop a mound of pasta. Bizarrely, it was on a camping trip. In our open-air kitchen of two camp stoves and a picnic table, Dad carefully cooked a pot of pasta in one pot and in another, he combined a can of basic tomato sauce with a seasoning mix.  I don’t know why I opted to try the sauce that time, but I suddenly realized this red sauce thing wasn’t necessarily so bad after all. To this day, however, I’m still pretty picky about my red sauces and rarely order them at a restaurant as a result.

Favorite Red Sauce

There are a few brands and varieties I’ve discovered at the grocery over the years that I like rather well, but once I began canning my own basic tomato sauce, I felt it was time to finally find the homemade version I was seeking.

Basic staple
Since there are approximately one gazillion recipes for spaghetti sauce out there, each one claiming to be better than the last, it was a bit intimidating to know where to begin. Some swore by the addition of carrots and peppers, others piled on the sugar, and still others demanded the tomatoes be practically raw to achieve pure spaghetti sauce bliss. Fresh herbs, dried herbs, lots of spice, none at all – there really are so many ways to do this. How was I to know what I liked the most?

Read on »

Quesadillas

For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.

All the ingredients

At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.

And you should too.

All the little pieces

I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.

I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.

Read on »

Blood Orange Dessert Bars

Are we far enough into January that I can talk about dessert?

I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.

Blood Orange Bars

But when you’re ready to return to the light, I urge you to make these little bars.

All the makings

Starting the crust

Sticky dough

Ready for baking

Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges. 

Read on »

Blog Store Samples!

You guys!

After the success of the 30 Pounds of Apples 2014 calendar, I’ve spent some time over the last couple of years trying to figure out the next step for pulling my photos out of the digital universe and into the printed one. So at long last, I’m pleased to announce the grand opening of the 30 Pounds of Apples Store!

Zazzle Header

I’ve been uploading, designing, and organizing for weeks a variety of products that I think you’re going to like. I ordered a few samples to check on print quality, and I am thrilled with the results! Check out the store to find your favorite 30 Pounds of Apples photos on a number of printed products, including:

  • TWO different calendars
  • note cards
  • canvas wraps
  • photo prints
  • posters
  • coasters
  • … and more!

Pretty pretty pictures

Array of notecards

Raw Calendar 2016

You can sort by Product Category, by Collection (think seasons and type of product), and latest. I recommend the Product and Collection tabs!

So as you plan your holiday giving, please consider some yummy-looking photo art from 30 Pounds of Apples! And if you have a photo or product in mind from the blog that you don’t see in the store, send me an email and I’d be happy to create the product for you with a high-resolution image.

Read on »