Anna Sultana’s Fish Chowder, Lent, and the Winter Circle

Wednesday was quite a busy day.

It was both Valentine’s Day and the first day of Lent.

As Valentine’s Day celebrates love, I think that even the Pope would understand the importance of celebrating properly with your nearest and dearest.

Let’s not forget that St. Paul is known to have said that the greatest virtue is love.

Surely he would've said that it would be a sin to ignore SAINT Valentine’s Day.

And then there was Chinese New Year on Friday.

As your behaviour on New Year’s Day sets the tone for the whole year it was important to set the right tone for the next 12 months.

Joy is better than gloom, especially when you’re going to affect how a whole year is going to be.

So, of course, it was your duty to celebrate that day.

But now we’re looking at Lent.

Oh, well, that can include delicious food, too.

This post has recipes for Traditional Maltese food for Lent and Easter.

Lent is about penance, not self abuse.

Hints:

As soup is always best the second day, why not double the recipe?

You can have a second meal set for another day.

This soup works best with fish that has a bit of heft, such as cod, salmon or haddock.

If you’re using a fish that has bones and you're worried about the bones, you can remove the fish after it’s been cooked and pass through a sieve or whirr in a blender.

The bones in canned fish are safe to eat and don't have to be removed.

Perfect for when you're in a rush.

And who isn't?

To vary the flavour, you can chop 2 or 3 slices of bacon, and fry them instead of melting the butter.

Or you can fry the bacon pieces in the butter.

If you want the soup to have a even more richness, you can use 2 Cups cream instead of milk, or 1 Cup each of the milk and cream.

If you’d like a few other fish soup recipes, you could try

Anna Sultana's Aljotta - Fish Soup, Maltese Style

Anna Sultana's Aljotta - Fish Soup #2, Maltese Style

                        Fish Chowder 

Serves 6

Finely chop

1 onion

3 potatoes 

1 carrot

1 stalk celery

In a dutch oven melt

2 Tablespoons butter

Add

the finely chopped vegetables

Cook over a low heat, stirring often, for 5 minutes.

Add

2 Cups water

Cover and simmer until the vegetables are almost done, about 15 minutes.

Clean and cut into pieces

1 pound fish

Stir in

2 Cups milk

the prepared fish

1 Cup corn

Simmer until the fish is done. 

This could take 5 to 10 minutes, depending upon the texture of the fish.

The fish should flake and be opaque.

Add, according to your taste, about

1 teaspoon salt

1/4 teaspoon pepper

Serve hot with crackers or toast.

Bruschetta would also go nicely with this soup.

It toasts just as well if you use the broiler.

About the sky, thanks to the folks at The Farmers' Almanac…

February 22  - The waxing gibbous Moon will be in the constellation Taurus the Bull. The “eye” of the Bull, the star Aldebaran, will be to the right of the Moon. Orion will be right below them.

February 23 - First Quarter Moon, 3:09 a.m. In this phase, the Moon looks like a half-Moon in the sky. One-half of the Moon is illuminated by direct sunlight while the illuminated part is increasing, on its way to full.

February 24 - Look for the large waxing gibbous Moon inside the “Winter Circle,” a very large asterism that we sometimes call the Winter Hexagon.  

February 26 - the waxing gibbous moon will be located in front of Gemini, the Twins, Pollux and Castor.

February 27 - the Moon is at perigee, 9:47 a.m., its closest point to Earth in its orbit.

There’s no full Moon listed in this month’s post - normally, you’d see February’s full Snow Moon. To make up for it, we’ll have another double-Moon month in March!

Anna Sultana's Hot Cross Muffins

One a penny, two a penny... 

hot cross buns...

If you have no daughters, 

give them to your sons.

How many foods have inspired poetry?

Hot cross buns are a traditional Lent favourite.

About six years ago I posted the recipe for Ma’s Hot Cross Buns.

And it’s a great, traditional recipe.

The problem with Hot Cross Buns is that it takes a bit of time to make them.

We’re talking a few hours, what with the kneading, rising, forming and second rising.

Then there’s the baking.

Not the greatest thing to make if you’ve just gotten a phone call telling you that your tradition-bound elderly Auntie will be visiting in an hour.

Every family has a tradition-bound elderly relative, the one who expects you to have a ready supply of desserts in keeping with the season.

The relative who will tell everyone that you have no respect for tradition if you don't.

Not to worry… these muffins are easy to make and taste nice and spicy.

Auntie will love them.

Hints:

This recipe  can also be baked as a loaf:

Lightly grease a 9 × 5 x 2 inch loaf pan.

Preheat oven to 350º

Prepare the same batter as for the muffins.

Scrape the batter into the prepared loaf pan and smooth the top.

Bake 1 hour. Insert a cake tester to make sure the loaf is done.

Cool on a rack 15 minutes.

After 5 minutes, remove the loaf from the pan and cool completely on the rack.

While the loaf is cooling, combine in a medium bowl for icing:

1 Cup confectioners’ sugar

2 Tablespoons lemon juice

enough water to make a firm frosting

Spoon icing to form a pattern on the loaf, or spread the icing over the loaf and decorate with sprinkles.

Place the muffins or loaf in an airtight container.

Store at room temperature up to 3 days or freeze up to 2 months.

If you’ve got more time to spare and you’d like to make a platter of muffins to really shut up... I mean, impress Auntie, these recipes would the job:

Anna Sultana’s Pumpkin Chocolate Chip Muffins

Anna Sultana’s Mini Pumpkin Cheesecake Muffins, Maltese Style

Anna Sultana's Monkey Bread Muffins

Anna Sultana’s Snickerdoodle Cookies / Snickerdoodle Muffins

                        Easy Hot Cross Muffins

grease (or paper line) 12 medium-sized muffin cups

Place rack in centre of the oven.

preheat oven to 350º

in a large bowl combine

1 3/4 Cups flour

2/3 Cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon     

1/2 teaspoon ground cloves    

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground allspice            

                                 

Add and mix in well

1/2 cup raisins

1/2 Cup candied mixed peel

1/2 Cup currants

Melt

2 Tablespoons butter

Place in a medium bowl 

1 egg

1 Cup milk

1/4 Cup oil

2 Tablespoons orange juice

the melted butter

1 teaspoon vanilla

Blend thoroughly.

Add the egg mixture to the dry ingredients.

Stir just until mixed. 

The batter will be lumpy.

Spoon into the prepared cups.

Bake 20 to 25 minutes. Insert a cake tester to make sure the muffins are done.

Cool on a rack 15 minutes.

Remove the muffins from the pan and cool completely on the rack.

While the muffins are cooling, combine in a medium bowl for icing:

1 Cup confectioners’ sugar

2 Tablespoons lemon juice

enough water to make a firm frosting

Spoon icing to form a cross on each muffin.

Anna Sultana’s Cinnamon Monkey Bread, A Solar Eclipse and Jupiter

We’re in the middle of Lent.

Hot Cross Buns are traditional and delicious.

But, after you’ve reached your mid-sixties, you’ve been through quite a few Lents.

And even a good recipe can get boring after eating it for more than sixty years.

Monkey bread is a different way to serve buns.

It isn’t very sweet, so it doesn’t seem like a non-Lent dessert.

And it’s always okay to have bread, even during the season of Lent.

At least that’s my opinion.

If you’d like even more variety, try these Monkey Bread variations:

Anna Sultana's Monkey Bread Sticky Buns

Anna Sultana's Monkey Bread Muffins / Monkey Bread Coffee Cake

Anna Sultana's Lemon Monkey Bread

Hints:

You can also bake this in 2 9-inch spring form round pans or in 2 9x5-inch loaf pans.

If you’re in a rush, you can use 2 cans (340 g each) of refrigerated country biscuits.

Cut each biscuit into quarters, coat with spiced sugar and continue.

These balls don't need to rise before baking.

If you prefer nutmeg or allspice or a spice mix, substitute 2 Tablespoons of the spice of your choice for the cinnamon in the original recipe.

You can also sprinkle a cup of chocolate chips over the first layer of balls.

Or a cup of chopped walnuts or pecans, or diced apples, or cranberries or raisins.

For a bit of a surprise, you could put a spoon of apricot or raspberry jam in each ball.

If you want to have this recipe for breakfast the next day it’s easy.

After you have placed the small balls in the pan, wrap the pan tightly with plastic wrap, then place it in the fridge overnight. 

In the morning take the pan out and let the dough finish rising before baking.

For an icing that can also be a dipping sauce you can combine in a small bowl

1/4 Cup cream cheese

1/4 Cup confectioners’ sugar

2 teaspoons milk

You can also drizzle the icing over the cake.

Or you could use a caramel sauce as an icing.

If you don't want the icing, skip it.

You could also put the icing in a bowl and let the kids dip their balls in it.

A dusting of confectioners’ sugar before serving is pretty and quick.

                        Monkey Balls

Grease a 10-inch tube pan and set aside.

Place the oven rack in the medium low position.

In a medium bowl combine

3 1/4 Cups flour

1 1/2 teaspoon salt

In a large bowl mix together

1 Cup milk, warm (around 110º F)

1/3 Cup water, warm (around 110º F)

2 Tablespoons butter, melted

1/4 Cup sugar

2 1/4 teaspoons yeast

Gradually stir the flour / salt into the liquid ingredients. 

Turn out onto a lightly floured work surface and knead about 10 minutes. 

Shape the dough into a ball and place it in a greased bowl.

Rotate the dough around to grease all of the surfaces.

Cover the bowl with a damp towel and leave it in a warm place for 1 hour.

The dough should be doubled in size.

On a floured surface roll the dough into a rectangle, about 1/2 inch thick. 

Use a sharp knife to cut the dough into about 60 pieces.

Roll each piece of dough into a ball. 

                        Cinnamon Monkey Bread

Combine in a medium bowl

3/4 Cup granulated or brown sugar
2 Tablespoons ground cinnamon

Melt in a small pot

1/4 Cup butter

Place batches of the balls in the sugar / spice mixture.

Toss to coat.

Place half of the balls in the prepared 10-inch tube pan.

Drizzle with half of the melted butter.

Repeat with the remaining balls. 

Sprinkle any remaining cinnamon sugar over the top of the balls (optional)

Cover the pan with a damp towel and leave it in a warm place for 1 hour.

The balls should be doubled in size.

Preheat the oven to 350º F

Bake 30 - 40 minutes until the top is golden brown. 

Remove them from the oven and cool 5 minutes.

Remove the cake from the pan and place it on a large platter.

While the cake is cooling, combine in a small bowl

!/4 Cup confectioners’ sugar

3 Tablespoons lemon juice or water (more or less)

Sprinkle over the top of the cakes (optional)

2 Tablespoons chopped toasted pecans or walnuts or almonds

About the sky this week…

According to the Farmers Almanac:

On March 8 there’s a New Moon at 8:54 p.m. It’s completely invisible.

There will also be a Total Solar Eclipse, but for most of you this isn’t important.

To see it you’ll have to be in Indonesia, which is west of the International Date Line, where the calendar date is March 9.

So the eclipse begins on the day after it ends.

Be warned - do not look at the eclipse. You could go blind.

Also on March 8, Jupiter is opposite to the Sun in our sky. 

So, Jupiter rises around the time the Sun sets, and shines at its highest about midnight and sets around sunrise. 

Jupiter is also at its closest to the Earth for the year, and will appear at its biggest and brightest. Look for it in the east as the blue sky darkens.

Jupiter burns at magnitude -2.5, nearly three times as bright as Sirius, the brightest star in the sky.

You can safely look at Jupiter all you want.

Traditional Maltese food for Lent and Easter - Links for Anna Sultana's recipes

Kung Hei Fat Choy!

Yesterday was the start of Chinese New Year.

It has a few weeks' worth of traditions to ensure you’ll have a great year. 

Remember… your behaviour on New Year’s Day sets the tone for the year.

No pressure.

Speaking of traditions for starting a new year…

Last Wednesday was Ash Wednesday, the start of Lent.

Forty days during which we’re supposed to basically make a few new year’s resolutions and actually do them - at least for forty days. 

The Catholic Church has a few ‘suggestions’ to get the ball rolling.

As with most religions, the hints affect what Catholics eat.

Basically it’s cutting back in general, and no meat on Friday.

  

In Malta fish such as lampuki, whitebait and salted cod were eaten during Lent.

Also stewed snails (bebbux), stuffed artichokes (qaqoċċ mimli) and fritters (zeppoli).

During the Holy Week bakers also bake apostles' bagel, a large round loaf with almonds on top (qagħqa tal-appostli). 

There are also seasonal variations to certain dishes, for example, adding fresh broad beans to kusksu (a vegetable and pasta dish).

The recipes are delicious, any time of the year.

Maltese are into self improvement, not self abuse.

Here are a few more of Ma’s Lenten dishes:

Lampuki and Qara' baghli biz-zalza pikkanti - Fish and Marrows with Piquant Sauce

Torta tal-Lampuki - Fish and Vegetable Pie

Baked Stuffed Lampuki - Baked Fish

Fried Lampuki - Fried Fish

Easy Fish Cakes

Baccala alla Marinara - Baked Salt Cod

Bebbux bl-Arjoli  - Snails with Arjoli Sauce

Bebbux bl-Arjoli - Land Snails or Seafood with Hot Arjoli Sauce

Froga tat-Tarja - Spaghetti Omelette

Spaghetti Pie and Pasta with Butter and Ricotta

Soups

Qaqocc Mimli - Stuffed Artichokes

Qaqocc Mimli - Stuffed Artichokes  II

Zeppoli ta' san Guzepp - Fried choux pastry with sweet ricotta filling and honey coating

Kwareżimal - Almond Biscotti

Torta tal-Ħaxu / Torta ta' l-Irkotta - Easy Maltese Ricotta Pie

Qassatat ta I-Irkotta - Small Ricotta Pies

Qassatat tal-Pizelli - Small Pies with Peas

Lemon Ricotta Cake

Figolli - Traditional Maltese Easter Sweet with Royal Icing and Almond Filling (with and without eggs)

Karamelli (Julep sweets)
Pastizzi tal-Inċova (Anchovy cakes)
Qassatat tal-ħelu (sweet biscuits) 

Carmela Soprano's Baccala Pizzaiola - Salt Cod Pizzamaker's Style

Tomorrow is Friday.

Lent is over.

And there's still turkey to finish off.

Junior's recipe for Baccala Pizzaiola - Salt Cod Pizzamaker's Style - in his chapter 

The Soprano Family Tradition in Artie's The Sopranos Family Cookbook

is another of the 'I'll never make that' recipes.

The recipe itself isn't hard.

But, salt cod is pretty much a distant memory.

Junior would have remembered salt cod.

You do have to be of a certain age to have eaten it regularly.

I explained salt cod when I posted Carmela's recipe Baccala Fritta, Fried Salt Cod.

I also posted Ma's recipe for Baccala alla Marinara.

Along with Aunt Betty's recipe, Sweet and Sour Cod.

Then there's Aunt Dina's variation, Sweet and Sour Cod.

And, let's not forget, Aunt Demi's Baccala with Capers and Garlic.

Salt cod needs a bit of prep work: 

A couple of days before you want to cook it, place the baccala, cut into serving pieces, in a large bowl of cold water and refrigerate, changing the water at least 3 times a day for 2 days or more - until the water no longer tastes salty.  

Then you drain the baccala and dry it with paper towels.  

You can leave the baccala in the refrigerator for a day or two after it's desalted.

If you're using stockfish, soak the fish in the same manner for 5 to 7 days, 

until it is pliable.

Or... you can use fresh or frozen cod fillets, thawed.

I do.

If you have fresh tomatoes, substitute 

3 Cups peeled, seeded and chopped for the canned.

Don't have fresh basil leaves?

A tablespoon, more or less, will do just as well for the sauce.

About the Pizzamaker's Style...

Don't confuse the kids.

I explained what to do on Carmela's Bistecca Pizzaiola - steak Pizzamaker's style.

It works with fish, too.

                        Baccala Pizzaiola

Serves 8

In a deep skillet place

2 inches of water

Add 

2 pounds baccala or 1 1/2 pounds stockfish pretreated 

          (or 2 pounds cod fillets)

Simmer until it is tender, but not cooked through.

With a slotted spoon, remove the fish.

Let cool, then remove any bones and skin.

In a medium saucepan place

1/4 Cup olive oil

2 large cloves garlic, very finely chopped

Cook over medium heat until lightly golden.

Add

1 28 to 35-ounce can Italian tomatoes, chopped

1 teaspoon dried oregano

salt and pepper to taste

Bring to a simmer and cook for 20 minutes.

Stir in 

6 fresh basil leaves, torn into bits

Preheat oven to 400º

Get a baking dish that is large enough to hold the fish in a single layer.

Spoon a thin layer of sauce into the dish.

Arrange the fish on top.

Spoon the remaining sauce on top.

Drizzle over the sauce

2 Tablespoons olive oil

Bake 30 minutes and serve hot.

Would I make Baccala Pizzaiola again?

Sure.

With cod fillets.

This is the twenty-first century, for crying out loud.

One recipe down.  Twenty-six more to go.

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Tomorrow is Good Friday.

Time for another fish recipe.

I really like the recipes in Charmaine Bucco's chapter, Cooking for the Whole Famiglia 

in her husband Artie's The Sopranos Family Cookbook.

Charmaine gives recipes for a regular crowd and for when you've invited all the
in-laws, cousins and relatives over.

As often happens during the holidays.

Like Easter.

Charmaine's recipe for Insalata di Mare is perfect as part of una bella mangiata.

A great meal.

If you have extra mussels, no problem.
They would be great in Carmela Soprano's Mussels in Spicy Tomato Sauce.

Hints:

After the mussels have soaked, scrub them with a stiff brush to scrape off any barnacles or seaweed.

Discard any mussels with cracked shells, and those that don't close tightly when tapped.

Remove the beards by pulling them toward the narrow end of the shell.

The squid should be cleaned and prepared by cutting crosswise into 1/2 inch rings.

If you are making the salad ahead of time, toss with only half the dressing.

Cover and refrigerate for up to 2 hours.

Toss with the remaining dressing just before serving.

                        Insalata di Mare

Serves 6                                                                     Serves 50   

Place in cold water to cover

2 pounds mussels                                                        16 pounds

Let sit 30 minutes.

Drain and scrub them with a stiff brush (see above).

Place the mussels in a large pot with

1/2 Cup water                                                              1/2 Cup 

Cover and cook until the mussels open (about 10 minutes).

Discard any that refuse to open.

Half fill a large saucepan with                                       dutch oven

water

Bring to a simmer.

Add 

salt to taste

1 pound medium shrimp                                                8 pounds

Cook for 3 minutes.

Scoop out the shrimp and cool under cold running water.

Bring the water to a boil.

Drain the shrimp well.

Cut into bite-sized pieces.

Drop into the boiling water

1 pound squid                                                                8 pounds                                             

Cook about 1 minute.

Scoop out the squid and cool under cold running water.

Drain the squid well.

In a large bowl combine

the prepared shrimp and squid

1 Cup thinly sliced celery                                                8 Cups

1 Cup sliced pitted green olives                                       8 Cups

Whisk together

1/3 Cup extra virgin olive oil                                     2 1/2 Cups

1/2 teaspoon grated lemon zest                                1 1/2 Tablespoons

2 Tablespoons lemon juice, or to taste                      1 Cup, or to taste

2 Tablespoons chopped fresh flat-leaf parsley            1 Cup

2 garlic cloves, minced                                                     16

pinch of crushed red pepper                                          To taste

Pour the dressing over the salad mixture.

Toss well.

Taste for seasoning.

Garnish with 

1 lemon, cut into wedges                                              6

Would I make Insalata di Mare again?

Yes, especially for Christmas Eve.

It would be perfect as part of The Feast of the Seven Fishes.

I mean, it has three different forms of seafood already!!
Then there's the eel...

One recipe down.  Twenty-eight more to go.

Carmela Soprano's Calamari Ripieni / Stuffed Squid in Tomato Sauce

Today is the start of Passover, an important time for the Jewish people.

On Friday it will be Good Friday, and on Sunday it will be Easter.

It's almost the end of Lent!

This isn't just a special time for folks of the Judeo-Christian tradition.

Tomorrow is Holi, a Spring festival celebrated by Hindus as a festival of colours.

The backstory is that viruses and colds are caused by Spring's weather changes. 

The playful throwing of natural coloured powders made from traditionally medicinal herbs prescribed by Āyurvedic doctors is supposed to help.

Well, everybody is laughing and laughter is the best medicine, so why not?

The third full moon of 2013 will happen tomorrow night.

Three already… time sure flies!

A few weeks ago I posted a recipe for Carmela's Fried Calamari.

There was also information about squid and other ways you can serve it.

I was asked if squid always has to be fried.

No, it doesn't.

A couple of years ago I posted about Carmela's and Ma's octopus recipes.

Artie's chapter Mia Cucina in The Sopranos Family Cookbook has a recipe for
Stuffed Calamari, Calamari Ripieni.

There is also a recipe for a tomato sauce.

If the idea of eating squid makes you squeamish - or you can't find it in your store - the sauce would also be nice with other seafood.

If you are using fish, adjust the simmering time, since fish doesn't need tenderizing
as the squid does.

It's a nice sauce for lobster or jumbo shrimp.

Yes, I know that sounds funny. 

Hint:

The skillet for making the sauce should be large enough to hold the squid in a single layer.  You want to evenly stew the bodies.

Yes, I know that sounds funny, too.

                        Calamari Ripieni

Serves 6 to 8

The Squid

Rinse thoroughly inside and out

2 1/2 pounds calamari

Set the bodies aside.

Chop the tentacles with a large knife or in a food processor.

In a medium skillet place

2 Tablespoons olive oil

1 garlic clove, minced

Cook over medium heat 1 minute.

Stir in the chopped tentacles.

Cook, stirring, 2 minutes.

Add

1/2 Cup plain bread crumbs

2 Tablespoons chopped fresh flat-leaf parsley

2 Tablespoons chopped Gaeta olives

2 Tablespoons chopped rinsed capers

1/2 teaspoon dried oregano

salt and pepper to taste

Let cool.

With a small spoon, stuff the bread crumb mixture into the calamari bodies.

Do not fill them more than half full.

Pin the calamari closed with wooden toothpicks.

The Sauce

Pour into a deep heavy saucepan or large skillet

1/4 Cup olive oil 

1 garlic clove, lightly crushed

Cook over medium heat 1 minute.

Add the calamari.

Cook, turning them gently, 2 minutes on each side.

Add

1/2 Cup dry red wine

Bring to a simmer.

Add

2 Cups Italian peeled tomatoes, with their juices

pinch of crushed red pepper

salt to taste.

Bring to a simmer.

Partially cover the pan and cook for an hour, 

turning the calamari occasionally.

If the sauce becomes thick, add water.

Serve hot.

Would I make Calamari Ripieni again?

No.

It's a nice recipe.

But I don't cook squid that often.

And, when I do, I'd rather make Ma's Qarnit Stew.

One recipe down.  Twenty-nine more to go. 

Carmela Soprano's Salmon Steaks with Avocado Salsa

Today is another Friday in Lent.

But we're in the home stretch.

Only another week to go until Easter.

Lent is a good time to visit the shrink, Dr. Jennifer Melfi, M.D., M.A., M.F.T.

She can't absolve us of our guilt, but she does try to help in her own way.

Dr. Jennifer Melfi's chapter Rage, Guilt, Loneliness, and Food in in Artie's

The Sopranos Family Cookbook actually has some nice simple recipes.

Her Salmon Steaks with Avocado Salsa is a nice light meal.

And very healthy, especially if you have a cholesterol problem.

Avocado, olive oil and salmon are filled with good fats.

Yes, there are good fats.

This is a recipe even Guilty Eaters, Angry Eaters and Single Eaters can enjoy.

Dr. J is always trying to help.

When done, the fish should be slightly translucent if cut near the bone.

If the steaks are boneless, flaking is another way to tell if fish is done.

                        Salmon Steaks with Avocado Salsa

Serves 2

In a small bowl stir together

1 Cup plain, low fat yogurt

1 green onion, finely chopped

1 Tablespoon chopped fresh basil

salt to taste

Fold in

1/2 Cup diced ripe avocado

1/2 Cup diced seeded tomato

1/2 Cup diced seeded cucumber

Rub

2 salmon steaks (about 8 ounces each)

With

1 Tablespoon olive oil

Sprinkle with

salt and pepper

Place the broiler pan 4 inches from the heat.

Preheat the broiler.

Broil for 4 minutes, until lightly browned.

Turn and broil another 4 minutes.

Serve the salmon steaks immediately, accompanied by the salsa.

Would I make Salmon Steaks with Avocado Salsa again?

Sure.  And I'd serve it with rice or cornbread.

I'm also thinking the salsa would go well with broiled chicken.

Another heart healthy favourite.

One recipe down.  Thirty-one more to go.