Fun Fearless Foodie

If you’re anything like me, come Sunday you are making your shopping list for the week and looking in your fridge and/or pantry and see a slew of fresh produce and other perishable items that you would hate to throw away but are not quite sure what to do with.  Well, don’t fret and whatever you do don’t throw it away!

I actually look forward to Sunday every week because the random assortment of items provides me with a challenge to see what I can whip together without wasting food and keeping my wallet a little but fuller.

Here are the rules around the Sunday Clean Out Challenge:

• Use up all leftover produce and perishable items that are about to expire
• Create at least 1 custom FFF recipe (the rest can be inspired by the pro’s)
• Keep additional items needed to a minimum
• Pantry Staples I always have on hand: Salt, Pepper, Olive Oil, Vinegar, Butter, Garlic, Parmesan Cheese, Pasta, Rice

What’s Left:

• Spanish onion
• Red onion
• 2 yukon potatoes
• Red pepper
• Lemon
• Basil from the garden
• 1/2 block of gruyere cheese
• Leftover grilled ribeye steak
• 3 turkey sausage links
• Package of frozen corn kernels

What I’m Going to Make

• Tomato and Corn Salsa
• Ribeye with Caramelized Onions and Oven Roasted Parmesan and Basil Oil Potato Chips
• Kitchen Sink Pasta

Tomato and Corn Salsa (courtesy FFF)

Ever since I bought my food processor last month I have been dying to make salsa.  Salsa is a great thing to make when you have random veggies in your pantry.  Note that the only thing I did not have in stock were jalapenos and tomatoes so I did buy those on my grocery run to Publix.

Ingredients:

• 2-3 vine ripe tomatoes
• I medium jalapeno, seeds removed (or keep them in if you like things extremely spicy)
• I medium red onion, skin removed
• 2 garlic cloves
• Juice from 1 small lime
• 1/2 cup frozen corn kernels
• 1/4 cup cilantro (or 2 tsp from a squeeze tube which I randomly had on hand)
• 2 tsp salt
• 2 tsp sugar
• 2 tbsp white wine vinegar

Directions:

If you have a food processor fit it with the metal mixing blade, if not get your good chopping knife out and get ready to dice.  Place the onion, garlic, and jalapeno in the bowl of the food processor and mix until finely chopped.  Add in tomatoes, lime juice, and cilantro and pulse until blended or tomatoes are crushed and smooth.  At this point give it a taste to see if it is too spicy or not enough.  If it’s too spicy, add in more tomatoes and lime juice.  Now add the corn kernels, sugar, salt and vinegar and pulse until the corn is chopped and blended, but not pureed.  Give it another taste and see how you like the flavor.  The sugar is added to help take away some of the acidity.  If there is stil too much acid add a little more sugar.

Remember: If it doesn’t taste right don’t be afraid!  You can always adjust the seasoning as you go, just trust your gut!

Once you have the flavoring where you want it, pour it into a bowl or tupperware and cover and refrigerate for at least one hour so the flavors can marry and develop.  Once you remove it from the fridge give it one more taste to ensure the seasoning is perfect and correct if needed.  Dip in some chips and enjoy!

NOTE: Make sure you wash your hands thoroughly after handling the jalapenos, if you happen to rub your eyes or nose without doing so you will regret it

Oven Roasted Parmesan and Basil Oil Potato Chips (courtesy FFF)

Potato chips are one of my favorite things, but I try to be good and eat them sparingly since their fried. So I figured what better way to enjoy them with a little less guilt and bake them in the oven.  You can definetly mix up the flavor components with this dish and modify it to include whatever cheeses and herbs you have on hand.

2 servings

Ingredients:

• 2 yukon gold potatoes, peeled
• 1/2 cup grated parmesan cheese
• 1/4 cup basil oil (recipe below)
• Salt and pepper to taste

Directions:

Pre-heat oven to 500 degrees. Prepare a baking sheet coated with cooking spray.

If you have a food processor place the potatoes into the feed tube and using the metal slicing blade run them through so you get thin slices.  If not, use your knife to cut thin slices (watch your fingers!).  Toss the potatoes with Basil Oil, Parmesan Cheese, and sprinkle with salt and pepper to your liking.

Place the potato slices onto the baking sheet ensuring that each slice lays flat and is not on top of another.

Place the baking sheet into the oven and cook for 15-20 minutes, or until crispy and golden brown.

Basil Oil (courtesy Sunny Anderson)

I was watching Food Network the other day and saw an add for Viva Paper Towels that Sunny Anderson starred in and she showed you how to make Basil Oil using paper towels.  I love basil, and I love olive oil, so this seemed like a no brainer to try.  I have a container herb garden (which I’ll show you how to create in a later post) and my basil was looking a bit overgrown so this recipe is a great way to use it up before having to trim it and throw it away.

Directions:

This recipe is not really an exact science.  I cut off 1 cup of packed basil leaves and placed them in the bowl of my food processor fitted with the metal mixing blade (you could also use your blender).  With the machine on run a stream of Extra Virgin Olive Oil into the processor until the basil is finely chopped and incorporated into the oil.

Rip off a sheet of paper towel and moisten with water.  Place the paper towel on top of a measuring cup or deep bowl and pour the blended basil and oil into it.  The basil and oil will pool on top of the paper towel and slowly drip into the measuring cup.  Within about an hour all of the oil will have made its way through the paper towel and you can discard.  And that’s it, very simple!

Other Uses: Basil Oil (or any flavored oil) is great to use on salads, pasta, to coat chicken in a marinade, or to toss onto oven roasted potatoes of any kind.

Caramelized Onions (courtesy Ina Garten)

If you don’t consider yourself a fan of onions, then you have not tried caramelized onions!  These are so delicous and easy to make, they really add an extra dose of delicious to every meal.

Today I am going to use the leftover yellow onion I have on hand, but a vidalia onion is also great caramelized. Depending on how many people you are serving and what you are making you may need more onions, but for one to two people one onion should get the job done.

Ingredients:

• 1 large yellow onion, sliced into half-moon strips
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1 tsp herbs de provence (dried thyme and/or rosemary will work too)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp sherry wine vinegar

Directions:

Heat the olive oil and butter in a large shallow pot, add the onions and herbs de provence, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

If you don’t plan on using right away, store in an airtight container and refrigerate for up to 5 days.

Uses: Great on top of a burger or steak (like my rib eye dinner i’m having tonight).  Also great on a pizza or tossed in pasta.  I am going to use my reserved onions to toss into my Kitchen Sink pasta dish later this week.

Kitchen Sink Pasta (courtesy FFF)

If the name didn’t already give it away, this dish has everything but the kitchen sink tossed in.  It’s a perfect way to use up leftover ingredients and can be customized however you like.  This week I’m going to use the flavors in my leftover Italian Turkey Sausage links as inspiration. Note: I bought fresh spinach at the store to add into this dish.

2 Servings

Ingredients:

• 6 oz cooked bowtie pasta, about half a box
• 3 links mild italian turkey sausage, sliced into 1/2 inch pieces
• 1 roasted red pepper, roughly chopped
• 2 cloves minced garlic
• 1 cup fresh spinach
• 1/4 cup caramelized onions
• Juice of 1 lemon
• 2 tbsp basil oil
• 1/4 cup shredded gruyere cheese
• salt and pepper to taste

Directions:

Heat a skillet coated with cooking spray over medium heat.  When the skillet is hot enough, throw in sausage and saute for 5 minutes, or until sausage is almost cooked through.  Add garlic and spinach and saute until spinach is wilted and reduced, making sure not to burn the garlic.  Toss in the red pepper, caramelized onions and lemon juice and mix together.  Add in cooked pasta, basil oil, and gruyere cheese and stir until all ingredients are evenly incorporated.  Salt and pepper to taste.  Serve and eat!