Wednesday, August 25, 2010

The BEST Tomato Salsa

The BEST Tomato Salsa

Eat with chips or this salsa is great to use with a can of commercial tomato sauce in a ratio of 1-1 for spaghetti sauce, or for goulash.  Great to use with crumbled ground beef, browned.  Add salsa to add moisture to the beef for "sloppy joes."

Ingredients

  • 6 cups chopped tomatoes
  • 1 cup chopped green bell pepper
  • 2 cup onion, diced
  • 1/2 cup minced fresh cilantro
  • 4 tablespoons fresh lime juice
  • 8 teaspoons chopped fresh jalapeno pepper (including seeds)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Directions

  1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. 

smc

Gongura Rice - A simple and hardy recipe

Gongura Rice

Ingredients:
  • Cooked Rice - 1 cup
  • Gongura leaves - 1 cup
  • Onions - 1 medium
  • Curry leaves - 5
  • Mustard Seeds + Urad dal - 1/2 tsp
  • Bengal Gram - 1/2 tsp
  • Cashew Nuts - 5 Whole
  • Turmeric powder a pinch
  • Chili powder - 1/2 tsp
  • Red Chillies - 4
  • Salt to taste
  • Oil - 2 tsp
  • Lemon Juice - half tbl
    How to Prepare
Method to prepare:
Wash Sorrel Leaves/ gongura well.
Allow to drain well.
Chop onions and have other things ready.
If you have cooked Rice, this is the best way to make use of it,  otherwise cook rice in the usual way. The rice should not be soggy but as separate grains. More like you do for Fried rice.
Heat a pan with oil.
Splutter mustard, urad dal and cashew nuts.
Add curry leaves and bengal gram. When they turn color a little,
Add the onions and Red Chilis and sauté till its well done.
Squeeze the gongura/sorrel leaves again for excess water and add to the pan. Fry till the leaves are well cooked. Then add the chili powder and salt. When everything is well mixed, add the cooked rice. Combine everything well together. And as a last step add the lemon juice and mix well. smc

Wednesday, August 18, 2010

Eggplant


Eggplant & Tomato Sandwich on Focaccia Bread
Many consider eggplant to be very exotic -- and the taste and texture is somewhat unique. It is a versatile food and can be prepared in a variety of different ways. Eggplant can be roasted in the oven or grilled.
One popular recipe is the grilled eggplant sandwich -- try this sandwich recipe created with eggplant, tomato and focaccia bread (Italian bread could be substituted) -- for a quick lunch or dinner entreé.
Featured Recipe -
Grilled Eggplant Sandwich
You'll need -
  • 4 teaspoons Olive Oil
  • 1 clove Garlic, finely chopped
  • 1 1/2 teaspoons chopped, Fresh Basil
  • Salt, to taste
  • Fresh Ground Black Pepper
  • 2 small Eggplants
Sandwiches:
  • 1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
  • 4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
    NOTE: Focaccia bread is a dimpled Italian flatbread; usually baked in a long slender loaf.  For this recipe a good Italian bread or Italian garlic bread could be used.
  • 2/3 cup Spinach, washed and dried
  • 4 slices Tomato
Preparation of Eggplant
  1. Slice eggplant in to medallion shaped slices, about 1/8 inch thick.
  2. Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl. Stir to combine.
  3. Brush both sides of eggplant slices with olive oil mixture.
  4. Preheat grill to medium heat.
  5. Grill eggplant over direct heat, 3 minutes per side.
For Sandwiches:
  1. Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.Spread 4 halves of focaccia bread with cheese mixture.
  2. Add eggplant
  3. Top with spinach, slice of tomato, and focaccia bread slice
This basic recipe is similar to one that can be found at Eggplant Recipes at www.eggplantrecipes.net .  Visit that site for a unique collection of recipes for every cooking method and every dish. The site has classic dishes and world-wide cuisines.
=======================================================

Make Your Own Focaccia Bread

Ingredients

  • 3 1/4  cups  all-purpose flour
  • 1  envelope Fleischmann's® RapidRise Yeast
  • 1  tablespoon  sugar
  • 1  teaspoon  salt
  • 1/4  cup  extra virgin olive oil, divided
  • 2  tablespoons  shredded Parmesan cheese
  • 1  tablespoon  Spice Islands® Italian Herb Seasoning
  • 1 2/3  cup  very warm water (120° to 130°F)
Preparation
  1. MIX flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan. Cover.
  2. LET RISE until doubled, about 30 minutes.
  3. POKE multiple holes into the dough using the handle of a wooden spoon. Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning. Cover.
  4. LET RISE an additional 15 minutes while oven preheats to 375°F.
  5. BAKE 30 to 35 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with additional olive oil for dipping.
Focaccia Bread recipe provided by Fleischmann's Yeast, AUGUST 2008
smc

Thursday, August 12, 2010

CSA Members Receive Added Benefit

CSA members will have an added benefit today -- when CSAs are picked up this week, members will have an opportunity to explore our "added vegetable bins" -- a free shopping mart just for our CSA members.  The slow beginning to our season is picking up.  We hope you will take advantage of the bountiful harvest.
We also have a great line of jams, jellies, sauces and other food related items.  Be sure to stop in our store and peruse our new items, as well as our fruits and vegetables.
Related Posts Plugin for WordPress, Blogger...