Radish and Tomatillo Salsa

I love when the weather starts getting warmer in the north east! Obviously because, well, the weather is getting warmer, but also because of all the new and exciting produce that is in season, which makes this new found need for a lower sodium, heart conscious diet soooooo much easier to handle.

One of my favorite fresh ingredients is the tomatillo.

Photo Credit: Christian Chefs Fellowship

The small husked tangy relative of the red tomato is delicious raw or roasted, and I love to incorporate them into sauces. Perhaps the most common and simple way to serve these up is in a fresh salsa.

The mild kick in the salsa makes it delicious on chips, over meats such as chicken or beef, or used as a fresh and tasty alternative to hot sauce. The addition of seasonal radishes adds an extra perk of vitamins and nutrients, and cilantro packs in plenty of bright flavor so that the low salt content is easily overlooked! Avocados balance out the salsa well with the creaminess, and make an excellent pair with chips or in a salad with a little of the salsa used as dressing.

Radish and Tomatillo Salsa

1 pound of fresh tomatillos (about 5-6 good sized)

1 jalapeno pepper, sliced in half lengthwise, stem and seeds removed

3 cloves of garlic peeled and crushed

4-5 mid sized radishes, roughly chopped

1/2 cup (two handfuls) chopped fresh cilantro

1 large or two small shallots, chopped

1 dash of sea salt (you only need a TINY bit - really!)

Remove the husk from the tomatillos and wash well under warm water to remove the sticky coating on the skin. Score the bottom of each with a small x and place on a broiler pan (lined with foil for easy cleanup). Add the jalapeno and garlic to the pan and broil under high heat for 8-9 minutes until tomatillos and jalapenos just begin to char (This should take 8-9 minutes, watch the ingredients carefully, you do not want them to burn to a crisp).

Let the charred ingredients cool slightly before handling, and in the mean time chop your other ingredients and add to a blender or food processer. When the tomatillos, jalapenos, and garlic are cool enough to handle, add to the food processer and blend until you have an even consistency. This will not be as thick and chunky as your typical red tomato salsa, but will be packed with flavor and made with much less salt than your typical store bought salsa.

*Note: be sure to wear gloves or wash hands obsessively after working with jalapenos. I have cooked with them a TON of times and still manage to leave enough on my skin that I rub my eyes with painstaking results or start to feel serious irritation under my nail bed hours later. It's no joke, be obsessive, especially if you aren't sure how you will react to them yet.

Serving Suggestion

Heart Healthy Spaghetti Squash with Chicken and Radishes

So, I recently found out that I have high blood pressure.. Whooooaaaattttt?!

I did NOT see that coming. Sure, I like to eat, but I always thought my general diet was healthy with a bit of indulgence every so often.. and I try to stay active.. and the logical conclusion at this point seems to be perhaps.. MY JOB! Fabulous. The good news is, I have decided to step out of my position at the conclusion of this school year once my students graduate in order to pursue other opportunities, I'll keep you posted!

In the meantime, I'm trying to incorporate more fresh produce and herbs into my diet and cut out as much salt as possible. I know, terrible, but it can't hurt to eat a little more heart healthy, even at 25. If it gets my blood pressure down and I don't need to start taking high blood medication, I'm all for it. Besides, dark chocolate is still in the picture ;-)

Any suggestions that you may have for watching salt intake or lowering blood pressure in general are totally welcome! You'll probably see some more heart healthy stuff from me. At least... some of the time...

For my first attempt I picked up some spaghetti squash to hinder a craving for some deliciously salty pasta. Scouting out some seasonal produce I settled on some radishes, fresh basil, and brussel sprouts. Then off to grab a lean protein - chicken! Now we have the makings of a fresh tasting, heart healthy, low sodium meal. Mmmmm.

I never roasted, seared, or baked a radish. I have always had them raw and liked them fine. But a light pan sear really gives the radish a ton of mouth watering depth. I sliced the radishes thin, as if they were being served alongside raw fish or on a salad, and then tossed them until translucent on medium heat with a dash of olive oil to coat and a whole crushed clove of garlic.

Spaghetti Squash with Chicken and Radishes



1 medium sized spaghetti squash
3 radishes sliced thin
1 crushed clove of garlic
3-5 chicken tenders sliced diagonally
3-4 tbsp olive oil
5-6 brussel sprouts rinsed and sliced in half
2 tbsp sliced fresh basil

Preheat oven to 400 degrees. Split the spaghetti squash lengthwise using a sturdy chefs knife. Scoop out the pulp and seeds and rub the inside with olive oil. Roast in baking pan until spaghetti strands pull away from the shell easily with fork (about 1 hour usually).

While squash is roasting, turn chicken in pan with about 1 tbsp of olive oil over medium high heat for about two minutes. After two minutes add the radishes, using more oil to coat if necessary, the garlic, and the brussel sprouts cut side down. Cook until chicken is cooked through, radishes are translucent, and brussel sprouts are browned.

When squash is done remove from oven and let sit until cool enough to handle. Remove spaghetti strands and toss with chicken and radish mixture. Sprinkle with fresh basil slices and enjoy.

Chocolate Covered Strawberry Cupcakes

Happy April!

I'm very excited for this month.. I have a lot of fun things coming up! First of all, spring break is this month, and I am going to MIAMI!!!! I am excited, I have never been. Time for some sun.. sand.. spa.. relaxation.. ah.... it will be great! Now I just need to pack! What to pack.. what to pack... I have a cute new bathing suit to show off.. and a nice floppy beach hat.. but I need to start working on some night time outfits.

A friend of mine has a giveaway on her blog with a super cute clutch that I would love to have down in Miami.. it goes with everything. Check out her giveaway here! http://summer-year-round.blogspot.com/2011/03/giveaway-cory-renee-clutch.html I love a good clutch. They are so classy, it's hard to look bad carrying a cute little clutch.. and they're just right for carrying your night essentials... lipstick.. cell phone.. keys.. and cards..

Also up this month... Easter! Which means Lent is over, and I can start eating sushi again! I thought giving up shopping was hard last year, but only about 3 weeks in I'm dying without sushi!!

Annnnddddd April has a ton of birthdays of people I love.. including MYSELF!! My birthday is next Wednesday.. I'm about to be 25. I'm feeling a little anxious about it, I always thought by this point I would have a lot more accomplished by now, but I would guess most people feel this way. I just feel like my panic is setting in early. I am meeting up with friends for cocktails at one of my favorite restaurants in Philadelphia at the moment, so I'm pretty excited about that!

In the spirit of all these birthdays to celebrate, (including one tonight!) I made some delicious cupcakes to take to a party. Mmmm.



They are a simple chocolate cupcake.. stuffed with some fresh homemade strawberry jam after baking.. and then frosted with some chocolate buttercream frosting. A gooey take on the classic treat, which of course only makes the presentation and tastiness factor climb even higher when served alongside!

Chocolate Covered Strawberry Cupcakes

2 sticks unsalted butter softened
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt

1 cup powdered' sugar
1/2 cup unsweetened cocoa powder (1/4 cup to use in the frosting, 1/4 cup to use in the batter)
fresh strawberry jam (It's easy to make, just chop up a container of strawberries, stir in a few tbsp of sugar, and a splash of water, and cook at medium heat over the range top for about 30 minutes until the jam thickens and coats the back of a spoon. It will thicken even more when cooled)

I chose not to use liners for these cupcakes because I thought they looked prettier with smooth edges. If you do this, you need to butter and flour the muffin cups of your pan. Preheat your oven to 350 degrees F.

Using an electric mixer, blend one stick of butter and sugar together until it is light and fluffy. Then blend in all of the wet ingredients (eggs, vanilla, and milk). Slowly add in the flour whisked with the salt and baking powder at slow speed until combined. Divide the batter into all of the muffin cups. Bake for about 18-20 minutes until set and the center comes out clean. Cool completely.

When cooled, cut a small section out of the top of each cupcake with a small circular fondant cutter, or try your best with a knife if you don't have one.



Lift out section with a knife and fill with jam. Then replace the top pushing down firmly, but gently.



Now for the frosting (this obviously can be done earlier). With an electric mixture, beat the other stick of butter and the confectioners sugar together with a couple of table spoons of milk or water until smooth.



Frost your cupcakes and decorate however you choose.. sprinkles, turbinado sugar, caramelized strawberry slices, with chocolate covered strawberries. Whatever you do, it'll be delicious! Enjoy!