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History of Mexican Salsa

History of Mexican Salsa by Everybody Craves

Salsa has been around for thousands of years. Its history can be traced to the Aztecs, Mayans and Incas who used various combinations of chilies, tomatoes and other spices as a type of condiment atop turkey, venison, lobster and fish to give their food more flavor. Salsa didn’t spread outside of Central American cuisine until the Spaniards arrived and conquered Mexico — between 1519 and 1921. Even then, the tomato-based condiment didn’t have a commonplace name. It wasn’t until 50 years later, in 1571, that a Spanish priest, missionary, and grammarian gave it the simple name salsa. Directly translated from Spanish, “salsa” simply means “sauce.” Today, salsa is a mix of Old World and New World ingredients. The tomatoes, tomatillos, and chillies are native to the Western Hemisphere, while many of the added spices such as onions and garlic have Old World origins. An increase in the popularity of spicy foods…

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VIDEO: Squid ink fettuccini with shrimp and cherry tomatoes recipe

Squid Ink Fettuccini with Shrimp and Cherry Tomatoes Recipe by Everybody Craves

No matter what age you are, you should never be afraid to tackle a new ingredient, and squid ink pasta is a safe place to start expanding your repertoire. Squid ink dishes are having a moment in the culinary world, mostly for their striking color and extra dimension of flavor. But despite the strong color, the noodles have a surprisingly neutral flavor; slightly saltier than standard egg noodles. Some varieties claim to have a faint hint of seafood flavor, as well. Squid ink refers to the black, cloudy liquid that cephalopods  — such as squid, cuttlefish or octopus — release as a defense mechanism when being chased by a predator. It has deep pigmentation caused by melanin, a common organic pigment found in plants and animals. If you’re making your own noodles, remember, a little of this richly colored condiment goes a long way. Squid ink is most popular in Italian and Spanish cooking, but it’s memorable…

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Spring is for Simple Three Ingredient Shortbread Cookie Recipes

Image credit: Meghan Rodgers

The other day I wanted to bake something from scratch, but I didn’t have tons on options in the way of ingredients. In fact, I shamefully had almost no baking  ingredients in my whole kitchen. It was the perfect day for these three ingredient shortbread cookies. Butter, sugar, flour. That’s it! How often can you say you baked something without running to the store? You can add butterscotch chips, dunk an end in chocolate or maybe even add some lemon or orange zest to kick this recipe up a notch. But on this day I was feeling like a purist. Good thing… because I didn’t have any of those fancy ingredients anyway. Here’s my recipe for 3 ingredient shortbread cookies. Yields 24 cookies Ingredients: 1 cup butter, softened (2 sticks) 1⁄2 cup sugar 2 1⁄2 cups flour Directions:  Preheat oven to 300° F. Cream butter and sugar together. Add flour slowly and mix till texture is like clay.…

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Carrot Ginger Soup is Delicious for its Simplicity

Image credit: Meghan Rodgers

Some soups are delicious for their variety of vegetables. This is not that soup. This carrot, ginger soup will be a big hit. It’s smooth and flavorful with an interesting zest coming from the ginger. It’s beauty is its simplicity, where each ingredient is appreciated. But even with just two vegetables, it will hold your taste bud’s attention from beginning to end. It’s also made in a blender — I love any reason to use my Vitamix. Carrot Ginger Soup Ingredients 3 tbsp salted butter 1 1/2 pounds carrots (6-7 large carrots), sliced thin 2 cups chopped white or yellow onion 1.5 inches of ginger 2 cups chicken stock or vegetable stock 2 cups water 3 large strips of orange zest Salt Chives, parsley, dill, fennel or hot pepper flakes Directions Sauté onions and carrots. Melt butter in a soup pot over medium heat and cook the onions and carrots.…

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Smoothie bowl, so fresh and so green

Smoothie bowl, so fresh and so green by Everybody CravesImage credit: Meghan Rodgers

Swap your favorite smoothie glass for a bowl and spoon this morning. If you’ve never tried a smoothie bowl, you’re in for some food fun. I like to do this variation on the classic when I have produce just too beautiful for the blender. I’ll use a mostly unsweetened smoothie base, heavy on greens, and I’ll top it with naturally sweet fruits and nuts. To make, combine almond milk with your favorite vibrant leafy greens. I used kale, but you could do any number of variations — spinach, arugula and maybe even a bit of parsley. This recipe is actually a great way to use up whatever odd portions of produce you have in your fridge. I topped mine with tangy, tropical kiwi and coconut, banana and almond slices, and chia seeds for additional protein. I like the texture they bring to the smoothie bowl as well. Green Goodness Smoothie Bowl Ingredients 3/4 cup almond (or…

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Appreciate the onion during winter

Appreciate the onion during water by Everybody Craves

Winter cooking can be challenging. But with less to work with, you can focus on what’s available to you. That’s when true creativity comes. You think beyond your usual dinner menus and get inspired by ingredients that might otherwise get overlooked. At mealtime, it could mean paying attention to one of the most common yet underestimated ingredients of everyday cooking: onions. I mean plain, round storage onions, the ones we rarely think about—until there’s a crisis because they’re not in the house. Elizabeth Robins Pennell, an American who wrote about food in 19th- and early-20th-century London, spared no drama when praising the onion’s essential nature. “Banish it from the kitchen, and all pleasure of eating flies with it,” she wrote in an essay called “The Incomparable Onion.” “Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest dainty to hopeless insipidity, and the diner to despair.” Not…

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Shop Smart and Enjoy Healthy Green Smoothies Year-round

Shop smart and enjoy healthy green smoothies year-round by Everybody Craves

When switching to a healthy lifestyle, you’re not alone if you feel the price of groceries could be the reason you slip back to your old habits. But calories are cheap—and not all are created equal. For your health and happiness, it’s important to find a balance between budget and pantry. The easiest solution is to buy in bulk. As a single person, I thought Costco was only for large families of big eaters—you know, the ones who can go through a box of cereal in one sitting—but it was the bags of frozen fruit that changed my mind, and let me eat healthy throughout the year. Nearly everything (except bananas) in this smoothie recipe was purchased in bulk, making an otherwise expensive breakfast blend, something you can enjoy any time. I estimate I made two servings for about $2.40. Try ordering this recipe at a smoothie shack—you’ll pay 5…

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Cayenne pepper brings heat to fresh beet juice blend

Cayenne Pepper Brings Heat to Fresh Beet Juice Blend by Everybody Craves

Short winter days have me longing for the energy that seems to come naturally during the summer months. If you’re looking for a pick-me-up, consider juicing with this bright, spicy blend. Fresh juice packs the nutrients you’ll need to stay motivated during the gloomy, cold days. This one has anti-inflammatory properties from the beets, vitamin C from the citrus, immunity boosting carrots, and ginger and cayenne to help winter sinuses and sore throats. Be prepared for the lingering heat of the cayenne. It will definitely put the pep back in your step. Additionally, turmeric has been having a moment. More studies are needed to confirm, but this bright-hued spice has been said to curb heartburn, alleviate joint pain, delay diabetes, fight cancer, ward off heart attacks and even help protect the brain against Alzheimer’s. Phew! Even if one of those scientifically test true, you’re on your way to a healthier…

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Molasses Cookies are King

Molasses cookies are king by Everybody Craves

You know that one cookie that can send your diet spinning right out of the mixing bowl? It has slightly crisp edges, a chewy center, and it can be stocked and stacked high in the cookie jar without breaking. It’s one tough cookie, made for sharing — that is, if you have any left to share. The molasses cookie might be the most quietly loved cookie in the land. Rarely will anyone mention it as a favorite, but even more rare is the person who doesn’t light up when presented with one of these dark and delicious, round pieces of nostalgia. Molasses Cookies Recipe adapted from Baking: From My Home to Yours, by Dorie Greenspan 2 1/3 cups all-purpose, unbleached flour (I like King Auther) 2 teaspoons baking soda 3/4 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon (pungent Vietnamese cinnamon is a nice touch if you can…

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