Chips and Mind Readers

We all have those people in our lives close to us, whether friends or family, that think like we do, finish our sentences, or read our minds. My sister Kandice knows me so well that when I say, “Put your worst arm backwards,” during a game of Catch Phrase, that I mean, “Put your best foot forward.” My friend Laura is consistently finishing my thoughts and sentences and vice versa-well, we do work together all day. And I’ll find myself cooking a lot of similar things that my friend and pro blogger Christine is cooking on the same day, like pasta and fresh vegetables or homemade salsa.

My dad gave me a fairly decent of harvest from his organic tomato garden recently, and I had full intent of making a fresh spicy tomato salsa. The same day, my friend Christine made this amazing strawberry salsa with some cinnamon sugar chips. I’ve had those cinnamon sugar chips she makes too and they are yummy, especially with a mango citrus salsa!

Well my day got away with me that day (more like 4 loads of laundry and ‘meet-the-soccer-coach’)and I didn’t get to that salsa, but I had those cinnamon chips in my head all the next day. So much so, that I had to go home and make some. And have chips. And salsa.

So I made that tomato salsa with my own modifications of course, to go with the big bag of fresh tortilla chips we picked up this past weekend for Friday night family movies and tacos.

Homemade Cannibal Can-able Salsa

9-10 vine ripe tomatoes
4-6 jalapenos, seeds removed (watch the seeds and avoid eye contact!)
1/2 onion, roughly cut
1/2 bell pepper, roughly cut
1 green onion, roughly cut
4 cloves garlic, peeled
1/3 cup cilantro
2 Tb vinegar
2 Tb sugar
3/4 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Boil 6-8 cups water and add tomatoes. Boil tomatoes for about 5 minutes, until skin begins to break open. Remove to plate to cool slightly. Carefully peel tomatoes and remove woody stem area.

In food processor combine, garlic and onion and pulse to desired size. Add to large pot. Pulse remaining ingredients, excepts vinegar, sugar, seasonings and tomatoes. Add to garlic and onion mixture. Finally pulse tomatoes to desired size. Add to pot with remaining ingredients. Bring to boil, reduce to low and simmer for about 10 minutes, until salsa has gone from a pinkish hue to a bright red. Skim off any foam on top. Cool slightly and serve.
May be canned in can bath, leaving 3/4 inch head space.
Makes about 3 cups salsa. Servings vary. Prep 10 min. Cook 15 min.
These restaurant style chips from our local market went perfect with this salsa. The salsa was a bit of spicy with a touch of sweetness from the vine ripe freshness of the tomatoes. I brought this salsa in to work today and it received rave reviews. Spicier was also requested (hence the 4-6 jalapenos). I kept it dialed down for this version, as I was feeding some Finicky Sharks who do not like spicy food. But they did enjoy this salsa.
For a quick cool down, enjoy some Slow Churned Light Horchata Ice Cream and make these sweet chips to go with it.
Preheat oven to 400F. Cut 6 flour tortillas into strips, triangles, squares, whatever your fancy. Spray cooking sheet with coconut cooking spray. Lay out tortilla pieces evenly on cookie sheet. Spray those with more coconut cooking spray. Bake for 10 minutes. Remove from oven and sprinkle with 3 Tb sugar combined with 2 tsp cinnamon.
Dip into your ice cream, eat alone (as my 2 year-old loves) or enjoy with some fresh fruit salsa like my friend.
Do you have a mind reading buddy? And a favorite chip?
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Creamy, Dreamy and Oh So Light-Slow Churned Horchata Ice Cream

When I was a kid my family and I always went out to a special Mexican restaurant after church with a lot of the other church family. And then we’d walk across the parking lot to get some Thrifty’s ice cream. Yes, the original. So good and so many choices.
Well I remember I was always a slow eater-(was, is, who’s checking?). Or maybe I was just a thorough eater, savoring and enjoying every little bite. That creamy ice cream would slowly drip down my tiny little hands, but I had no problem licking each drop off my fingers, melted or not. It was equally as delicious in any shape or form.
I had that problem last night with this delicious Horchata Ice Cream that I made. Yes, I think I could have waited for it to go a few hours or overnight in the freezer, but after “slaving” over this rich custard-like light ice cream, I was completely happy going soft serve. And of course, it’s so easy to dip these cinnamon chips into soft serve.

Slow Churned Light Horchata Ice Cream

3 cups low fat, 1% milk
1/2 cup white rice, uncooked
1 stick cinnamon, broken into pieces
1 cup sugar
8 egg yolks – save whites for an angel food cake 🙂
pinch of salt
1 tsp almond extract

Combine uncooked rice, cinnamon stick and milk in a medium saucepan and warm, stirring occasionally to prevent milk from scorching.

When milk begins to bubble around edges of pan, remove from heat.

Bring to room temperature. Place mixture in blender or food processor and blend thoroughly.

Meanwhile combine egg yolks and sugar in a bowl and mix well, until a thick yellow paste is formed.
Carefully strain milk, rice and cinnamon mixture over egg yolk and sugar combination, pressing the rice starches into the milk. This adds to the ice cream’s creamy consistency, while still keeping it light with the low fat milk. Discard the remaining rice mixture from the strainer.

Transfer to a saucepan and bring to a temp of 170F, stirring slowly, until the custard coats the back of a metal spoon without sliding off.

Stir in the almond extract and transfer mixture to an ice cream maker.

Churn for 20-25 minutes and serve immediately as a soft serve, with Cinnamon Sugar Chips, whipped cream and fresh fruit, if desired.
Or transfer ice cream to a plastic container with a lid and freeze four hours or overnight.
Serves 6, 1/2 cup servings. Prep 15 min. Cook/Churn 45 min.

Enjoy every last drop! (Even if you have to lick the drippies.)

Oh look, this is how the ice cream looks when I actually wait for it to freeze overnight.

Do we really need a Finicky Shark version here? It’s ice cream people!

What’s your favorite flavor?

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