September 1, 2010 – 6:27 am
Okay – this has to be one of the best ways to use those fresh summer veggies from the garden… I tried this last week, and have made it twice since. The retail crew here absolutely gave me rave reviews on this one…
4 medium tomatoes – diced
1 mango, peeled and diced
1 avocado, peeled and cubed
3/4 cup fresh (or frozen) sweet corn
1/2 cup minced cilantro
1 can (15 oz) black beans, rinsed and drained
1/4 cup chopped red onion
1 japaeno pepper – seeded and diced
3 Tbsp. lime juice
1 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp salt
Combine all ingredients and chill before serving. Serve with the tortilla chips that are scooped, or the “fiesta” variety with the multi-colored chips – makes a great presentation.
August 22, 2010 – 7:42 am
My garden is producing vegetables like crazy this year – given the rain and warm weather. We picked veggies this morning and I put the excess out on the table for a mini “Farmers Market”. There’s cucumbers, sweet banana peppers, green peppers, crook neck squash, egg plant and tomatoes.
I make my recipe for Spanish Rice often this time of year, since I can use my fresh tomatoes, green peppers and onions. I put it together in the morning and then just take it out of the fridge and pop it in the oven when we get home.
Here is is….Enjoy!
Spanish Rice
1 pound of ground beef
1 medium onion – chopped
1 green pepper – diced
1 qt. stewed tomatoes (or 15 oz. can)
1 8 oz can tomato sauce
1 cup of water
1 tsp. sugar
½ cup of regular rice
¼ tsp red pepper flakes
Brown the ground beef (drain fat off), season with salt and pepper. Place all ingredients in baking dish, cover and bake at 350 degrees for 45-55 minutes.
It is finally blueberry picking time and the following is my recipe for blueberry crisp. I’ve had this recipe for years – and it is for two servings. I jump at recipes that are just for two. It can easily be doubled for dessert for a special dinner. Super easy.
The fruit mixture:
1 cup fresh or frozen blueberries, 4 teaspoons sugar, 2 teaspoons lemon juice, 1 1 /2 teaspoons cornstarch. In a small bowl, combine these ingredients and transfer to two 10 oz. ramekins or custard cups coated with cooking spray.
The topping:
2 tablespoons each of the following – all purpose flour, quick-cooking oats, brown sugar, butter, and chopped pecans. And a dash of cinnamon. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in the pecans. Sprinkle over the fruit miture.
Bake at 375 degrees for 15-20 minutes, or until topping is golden brown and fruit is tender. Serve warm with whipped topped.
Okay – this has to be one of the best ways to use those fresh summer veggies from the garden… I tried this last week, and have made it twice since. The retail crew here absolutely gave me rave reviews on this one…
