Cheryl Birch

Thoughts, Meditations of the Heart, Poems

Archive for the category “Recipes”

Persimmon Salsa Recipe


Every once in awhile I post a recipe. I got some persimmons from a friend and wondered what to do with them besides peel them and eat them. So, I experimented and this was a delicious and colorful white fish topper! Hoping it is equally good with salmon and chicken, but I haven’t tried that yet.

Persimmon Salsa

½ cup persimmon pulp chopped small
Be sure to use sweet peeled and cored non-astringent persimmons
¼ cup fresh tangerine, seeded and chopped (orange okay)
¼ cup finely chopped Anaheim pepper
¼ cup finely chopped onion
1 tablespoon finely chopped cilantro
Squeeze of fresh lemon
Dash of onion powder
Dash of salt

Mix all ingredients in a bowl and toss well. I let the flavors marinate in the refrigerator for about 20 minutes before serving.



Cheryl’s Sweet Potato Hash


I searched and searched for a good savory meatless sweet potato hash recipe, but I simply couldn’t find one. So, I invented my own and it was delicious! Though it’s not my usual kind of post, it seemed appropriate and fun to share it this time of year.

2 Medium size yellow sweet potatoes –
peeled and cut into small squares

2 small russet potatoes –
peeled and cut into small squares

1/2 cup diced baby portabella mushrooms

1/2 medium onion diced
(or a whole onion, if you are an onion lover)

1 medium aneheim green pepper diced
(substitute pasilla or small bell pepper)

1 medium aneheim red pepper diced
(substitute small red bell pepper)

1 tsp oregano

2 tablespoons of butter

2 tablespoons Extra Virgin olive oil

Salt and pepper to taste

Shake of Cayenne optional
(Recommended if you used bell pepper. If anaheims are spicey it’s not needed)

1. Bring large pot of generously salted water to a boil
2. Boil diced sweet and russet potatoes for 5 minutes. Drain thoroughly and
set aside.
3. Heat up olive oil in a large skillet (medium high heat); when hot, add onions and a minute later add peppers.
4. When onions are starting to turn transluscent, turn heat down to medium.
5. Add butter and let melt, add mushrooms and all of the potatoes.
6. Add oregano, salt and pepper, optional cayenne
7. Stir components in fry pan to coat with butter.
8. Let fry on one side to brown. Using a spatula scoop up and turn over
sections to brown the other side.
9. When potatoes are soft and have lightly browned, the hash is ready to serve.

Makes a great vegetarian meal with a fresh salad. Or, serve as a side to beef, turkey or chicken. For breakfast serve with an egg on top. (My husband likes bacon crumbles sprinkled on it too) Enjoy!

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