Quinndulgences

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Quinndulgences

Quinndulgences is the online cookbook of the Quinn Family. Now that we six Quinn kids have grown bigger stomachs, developed more finely-tuned tastebuds, and begun exercising our culinary creativity in the kitchen, we're constantly discovering and inventing delicious recipes, which can be found right here!

Now, we can't claim to be professional photographers (though perhaps professional eaters) and all photographs that appear on Quinndulgences were simply shot with our camera phones, unless otherwise stated.

To contact us or make a recipe suggestion, email us at quinns[at]mit[dot]edu.

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  • ROASTED CORN AND TOMATO SALSA Easy salsa that is highly adaptable. Just throw in whatever leftover fresh veggies you have! Ingredients: 2 ears of corn, stripped of their kernels 2 cloves garlic, minced 1 tablespoon olive oil 4 roma tomatoes*, deseeded and finely chopped 2 bell peppers*, finely chopped 1/2 white onion, finely chopped 1 hot pepper* 2 limes, juiced 1/2 cup cilantro, chopped salt and pepper, to taste Directions: Heat the oil over medium heat and add the corn kernels and pan roast for about 10 minutes, stirring occasionally so that they don’t burn. About 5 minutes in, add the garlic and continue to pan roast. Remove from heat and set aside. Add the tomato, bell pepper, onion, hot pepper, lime juice, and cilantro. Add salt and pepper to taste, or optionally adjust the heat by adding sriracha or tobasco. *Red and yellow roma tomatoes work great here, just make sure to chop them very finely and save the juices for the salsa. For the bell peppers, red and green pack more of a punch than others. For the hot pepper, you can use jalepeño; but we used a very spicy cherry bomb pepper.

    ROASTED CORN AND TOMATO SALSA

    Easy salsa that is highly adaptable. Just throw in whatever leftover fresh veggies you have!

    Ingredients:

    • 2 ears of corn, stripped of their kernels
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 4 roma tomatoes*, deseeded and finely chopped
    • 2 bell peppers*, finely chopped
    • 1/2 white onion, finely chopped
    • 1 hot pepper*
    • 2 limes, juiced
    • 1/2 cup cilantro, chopped
    • salt and pepper, to taste

    Directions:

    1. Heat the oil over medium heat and add the corn kernels and pan roast for about 10 minutes, stirring occasionally so that they don’t burn. About 5 minutes in, add the garlic and continue to pan roast. Remove from heat and set aside.
    2. Add the tomato, bell pepper, onion, hot pepper, lime juice, and cilantro. Add salt and pepper to taste, or optionally adjust the heat by adding sriracha or tobasco.
    *Red and yellow roma tomatoes work great here, just make sure to chop them very finely and save the juices for the salsa. For the bell peppers, red and green pack more of a punch than others. For the hot pepper, you can use jalepeño; but we used a very spicy cherry bomb pepper.

    Posted on August 27, 2009

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