We used this salsa throughout the evening – on top of roasted mini red potatoes and in our bite-sized tofu tacos.
Create Your Own Bite #4
Fresh Chunky Salsa
Adapted from Lauren Hendrickson on yumsugar.
4 Plum Tomatoes, Seeded and Diced
1/2 Jalapeno Pepper
1/2 Cup of Fresh Green Onions, Chopped
2 Cloves Garlic, Minced
1/2 Lime, Juiced
This recipe makes approximately one and a half cups of salsa, 2 tablespoon servings. Estimated calories: 10
On Friday, my boyfriend and I celebrated our five year anniversary by staying in and cooking up a storm. We always joke that our relationship is 33% talking about food, 33% watching The Food Network, and 33% eating together.
We decided to pick appetizer or tapas recipes to make a few little bites for a perfectly satisfying, perfectly proportionate meal. Cooking for two isn’t always easy. Too often, you’re forced to make a one-pot meal that leaves you with dozens of leftovers and a craving for something else.
With mini bites, you have the option of making a number of different dishes. It’s almost like a multi-course meal, without the unmanageable amount of food.
Our night started with Mini Red Potatoes with Avocado and Tomato Salsa. This bite, pictured above, was an appetizer recipe that we halved, leaving us each with three mini potatoes, a delicious avocado spread, and enough salsa to carry over into the second half of our meal.
Mini tacos stuffed with our Fresh Chunky Salsa, spice-marinated tofu and fresh chopped cabbage.
The “main course” was an interesting, delicious combination of Asian, Mexican, and even Indian flavors. The marinade consisted of soy sauce, chili powder, lime juice, garlic powder, cumin and cayenne marinade for the tofu gave the dish a good kick. We filled our tortillas (for the calorie-conscious, Trader Joe’s Reduced Carb Whole Wheat Flour Tortillas are a must) with shredded cabbage, the cubed tofu, and plenty of our salsa.
This recipe, adapted from Yummly, was halved, and gave us 3 totally stuffed tacos. (We split the last one right in half.) We also scratched the sour cream, and used cabbage instead of lettuce. With the mini potatoes, we also passed on the liquid cheese.
The cost of the whole meal? Only a few more calories than usual, by cutting the sour cream, taking out the oil from the salsa recipe. and only drizzling the potatoes with olive oil. By going to Trader Joe’s and Haymarket, the whole meal (including our “dessert course” of beets, blueberries, and crumbled fat-free feta on crostini) cost us just around twelve dollars. That, of course, is the other joy of cooking for two – splitting the bill in half.
Making a component of a recipe that can be used seamlessly throughout a number of dishes is a great tip when cooking for two. It also guarantees a cohesive meal, tying the different little bites together.
Having someone to cook with also makes the monotonous tasks, like mincing garlic, seem much less tedious. And when all is said is done, the food is gone and your stomachs are full, it’s wonderful to have someone to share the dirty dishes with.
Until next time, I’m off to find another little bite!