Cabbage Rice

I have decided that I need to stop buying ingredients.  I love to try new recipes and this often means that I have to buy ingredients to make these recipes, obviously.  But I am talking about ethnic things.  The things that I wasn't educated on how to use or have a wealth of recipes in which to pull from to use it up or make use of it.  Like coconut flour.  I just recently finished it off.  I did not like the recipes necessarily that I used that for and coconut flour isn't exactly on my radar.  I also did not know that coconut flour can be drying.  You cant necessarily just replace it for flour in a recipe.  Tricky tricky.  

This recipe has everything I have in my pantry.  Unless you have Indian spices, this may not be things you have in your spice rack. But you can replicate some of them.  Like the asafetida, a little onion and garlic will nearly create that flavor. The curry leaves although I love them and can snort their intoxicating aroma for hours is not crazy important to this recipe. If you take much else away, it will be a different recipe I am afraid but you fo course can tailor it how you like and make it yours!

Cabbage Rice

2 cups Basmati rice, cooked
2 tablespoon oil
1/4 teaspoon asafetida optional for gluten free
1 teaspoon mustard seeds
1/2 cup peanuts
1/2 teaspoon turmeric
15-20 curry leaves
2 tablespoon ginger grated
4 green chilies minced
8 cups shredded cabbage packed
2 teaspoon salt
2 tablespoon lemon juice
1/2 cup cilantro chopped
3 tablespoon fresh coconut grated


Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes.  Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown.  Add grated cabbage and salt. Mix again. Add cooked rice and mix everything together.

Sprinkle cilantro and coconut over top before serving.

Vietnamese Carrot and Daikon Radish Pickle (Do Chun)

I was through with canning.  I put away my canner, I put away my lids and rings and warded off any future canning projects because I was done for the season.  Done I tell you!  Then I went crazy buying carrots at the market last week and I have this daikon radish in my fridge and well, I have no room in my fridge at present because I have been roasting squash and freezing it lately.  I actually have a pretty small fridge.  Its filled with end of the summer pickles.  Had to get those in before all the cukes were gone.   

I was left with no choice.  Can it!  I had to.  Noooooo. 

I will be grateful.  After Thanksgiving is over and I want some new fresh taste, I will pull out one of these sweet little jars and have me a Banh Mi sandwich.  Maybe even a turkey Banh Mi!


Vietnamese Carrot and Daikon Pickle  (Do Chun)
Adapted from this recipe via Ball Canning.  One of the best sources of info on canning.

You can do any size.  If you just want to do one jar, cut it way back and why bother even canning it. Put it in your fridge and in a week, you will have a tasty pickle to pair with your Vietnamese food or to go on your Bahn Mi sandwich.  Just make sure your vinegar ratio is 2:1 and your water sugar is 2:1.  1 tablespoon or more of salt per cup.

2 pounds carrots
2 pounds daikon radish
3 cups white vinegar
3 cups water
1 1/2 cups sugar
3 tablespoons Kosher salt
1 clove garlic per jar
1/4 teaspoon chili flakes per jar

Heat vinegar, water, sugar and salt.  While you are waiting for that to come to a boil. 
Cut carrots and daikon into matchstick sizes. 

Clean/sterilize jars and lids that you will be canning in.  Fill jars with your matchstick carrots and daikon.  Add 1/4 teaspoon or more chili flakes and a clove of garlic to each jar.  If you like a lot of heat add more chili flakes.

Once your liquid has boiled for a couple minutes, pour it into your jars, distributing evenly. If I am rally close but do not have quite enough liquid I will fill the jars with a little more vinegar.  If you are like a 1/4 inch from where you are suppose to be lets say.  

Fill jars to a 1/4 inch head space.  Place lids on and rings.

Process 10 minutes. 

ATAKILT WAT

This is such a warming dish.  Warms your insides. I love these heavily spiced dishes in the Autumn.  Its comfort food.  But its healthy.  You can skip the beans if you like.  If you have this dish at an Ethiopian restaurant, you probably won't find green beans in it.  Maybe, I dunno.  I haven't been to like a ton of Ethiopian places though.  

I will tell you about fenugreek.  I used to hate it.  It is also called methi (Indian).  It must be an acquired taste, was for me anyhow.  I love it now.  Just totally love it. It is very warming and has a super unique taste.  


ATAKILT WAT
Ethiopian Carrot, Potato and Cabbage

2 teaspoon extra virgin olive oil or butter
2 cloves garlic, minced

1 teaspoon minced ginger

1 jalapeno, chopped (optional)

1/2 cup chopped onion 
1/2 teaspoon cumin powder

3/4 teaspoon turmeric powder

1/2 teaspoon fenugreek seeds 

1/4 teaspoon cardamom powder

1/4 teaspoon cinnamon powder

1/8 teaspoon cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 generous cups

2 cups of cabbage, finely chopped

2 cups green beans
1/2 tsp salt

In a large skillet, saute garlic, ginger, chili, and onion until fragrant in oil,about 5 minutes. 
Add cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper, cook for 2 minutes. Add the carrots, potato, beans and cabbage mix well. Add salt. Mix well, cover and cook for 15 minutes. Stir periodically. 

Taste and add salt and pepper as desired, a little more oil if needed. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or unti

Buffalo Style Cauliflower Bites

It is AH-mazing how fast we go through Frank's Red Hot Sauce.  I'm not saying this to be paid for it by the way.  I am saying this because it is the truth.  I have always loved it.  Now my dh and 10 year old daughter go through it like crazy.

In the 80's, I started to sprinkle it on my popcorn as a butter alternative.  I nearly always do that when I eat popcorn.  Its my favorite.  Why not sprinkle on cauliflower says all the pics on Pinterest that I have seen.  Of course! For my other daughter this could be a real boom to her vegetable eating. I am waiting until she gets up to see how that goes... I'll let yah know.

For me, these juicy, Buffalo style cauliflower bites ROCK THE HOUSE.  Swoon! This will be made over and over again in this house I can tell already.

Buffalo Style Cauliflower Bites

1 small head of cauliflower
1/4 cup butter
1/4 cup Frank's Red Hot Sauce
2 teaspoons freshly squeezed lemon juice
salt to taste

Heat oven to 400F.  While it is heating, melt butter in microwave and then, mix in Franks Red Hot Sauce and lemon juice.  Stir until combined.  In a bowl combine cauliflower bites with sauce.  Spread on cookie sheet spacing as much as possible.  Place cookie sheet in the middle of the oven, bake 15 minutes, move around on cookie sheet to ensure even roasting.  Sprinkle with salt and place back in the oven for ten to 15 more minutes or so.  You want to make sure it is fork tender before removing.

I sprinkled extra Frank's on mine when I went to eat it.  Yes, it was a very good thing.

Cauliflower Ceci Bean Tacos

I know, cauliflower everything.  You see it everywhere.  Just like kale.  Every way you can imagine eating cauliflower.  I have to say, this is one of my new, favorite ways of eating cauliflower.
Very tasty and easily translated into tacos.  Next time, we will have it with slaw, which is like, all over Pinterest.  Believe me, there will be a next time.  It was a great, healthy, low calorie meal.

Cauliflower Ceci/Garbanzo Bean Tacos

2 cups or one can ceci beans, drained
4 cups cauliflower, chopped into 1/2 inch pieces
1/4 cup taco seasoning (store bought or home made, see below.)
1 tablespoon of brown sugar
1 tablespoon of oil
1/4 cup cilantro
salt and pepper to taste

Toss the cauliflower and chick peas with the seasoning and sugar and then drizzle oil over top.  Mix completely and bake at 375ºF for about 20 to 30 minutes.  It should be nice and tender.  Remove from baking sheet and toss with cilantro.  Serve with tacos, cheese, sour cream, whatever way you like your tacos.


Taco Seasoning

1/4 cup chili powder
1 tablespoon (heaping) garlic powder
1 tablespoon (heaping) onion powder
1 tablespoon (heaping) oregano
2 tablespoons salt
2 1/2 tablespoons pepper
1/4 cup cumin
2 tablespoons (heaping) paprika
1 tablespoon chipotle powder (if you can find it and you like the heat)

Add 1 tablespoon of corn starch or arrow root powder to 1 pound of meat.  This is in the packets of seasoning that you buy in the store.  It makes the "saucey" consistency when  you add the water and the tomato paste.

Note: I did not do the tomato paste and water for the cauliflower but I probably will try adding it next time.  Or not.  Because why mess with a good thing.

French Pumpkin Soup

I love my pumpkin soup with gouda- its by far one of the best pumpkin soups I have ever had. But I like to try new things and branch out a little into different tastes and such.  I decided to try this pumpkin soup to change it up a little.  I found it here on this blog, Bunky Cooks. A great food blog to be sure.
 

 Looks like some kind of agate, doesn't it?

French Pumpkin Soup

Adapted from this recipe at The (ex)Expatriates Kitchen

1 5-6 pound pumpkin (Galeux D’Eyesines)
2 tablespoons olive oil
2 leeks, sliced (white and light green parts only)
1 yellow onion, diced
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
1 tablespoon chopped sage
1/2 bunch Italian parsley, chopped
8 cups chicken broth
3 tablespoons unsalted butter
1/3 cup half and half
1 tablespoon sugar, optional
grated fresh nutmeg, to taste
salt and pepper to taste

First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It's really not so hard if you have a good chef's knife.

Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.

Puree using an immersion blender. Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups.

If you can, make this soup a day in advance.  It is much better the next day when the flavors have had a chance to marry.

Beet Hummus

 

Because I love beets and I love hummus, of course I had to try this.

I liked it but I didn't love it.  I am a purist, though, when it comes to hummus.  Lots of garlic yes!  But nothing out of the usual, just garbanzo beans, tahini, lemon, olive oil, salt and garlic.  I don't like red pepper hummus.  A lot of people do.  The sweet potato hummus, it's good... But it's not hummus. All that aside, I would make this again.

Beet Hummus

1 can hummus (15 ounces)
2 garlic cloves
1 cooked beet (very tender)
salt to taste
2 tablespoons of olive oil
2 tablespoons tahini
1 tablespoon white vinegar
juice of half of a lemon

Place garlic in the processor first.  Add everything else except for oilve oil.  Add it in when everything else is fully blended and smooth. 

Ratatouille

Summer is coming to a close.  Pretty soon the kids will be back at school. Lately, I have been reflecting on this summer and what we have done and not done. 

I had a bucket list of what I wanted to do with them and I have to say, we did nothing on the bucket list. I felt bad about this for several weeks but then I realized some really important things were going on.  You see, my parents moved from my childhood home to an apartment for Seniors.  This was pretty significant as my parents have been living at that home for 52 years. 

My parents are in their 80's.  They have needed to move.  Some circumstances in the Spring kind of forced their hand.  The kids spent a lot of time helping them out.  They each would go and stay at my Mom and Dad's for a day or more working hard, carrying boxes, moving things to the curb, helping my Mom donate unwanted items.  All that lifting.  The kids really eased the burden for my Mom.  Of course, it was a pretty huge task packing up a house that she has been in for so long.

Everything went really smooth.  My brother and sister in law came in from out of town to help out.  We moved the boxes from the house and movers came and moved the furniture.  The kids helped out so much.  They never complained, they just kept on working.

Even though we may not have hit the jackpot of bucket list excitement and fun.  We sure hit the jackpot of family time, responsibility to others, helping and honoring.  It just doesn't get any better.  I could not have been more thrilled with what I seen them do and how they behaved.  Well, except for a little fighting... I don't want to make it sound perfect or anything...

Here is one of my bucket list dishes for this summer.  I have made it before but I wanted to try different ways of making it until I found a fast and easy one.  Bingo.  I scored a great pot of ratatouille.

Ratatouille
Recipe slightly adapted from Emerill Lagasse.

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
2 cups diced zucchini squash
1 1/2 cups peeled, seeded and chopped tomatoes
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Balsamic Vinegar

Sauté onions in olive oil for about five to ten minutes.  You want them lightly golden. Add garlic, cook one minute more.  Add in eggplant and thyme, cook for about seven minutes.  Add in bell peppers and squash and cook for five minutes.  Add tomatoes, basil and parsley and cook for five minutes.

Drizzle balsamic over top.  The balsamic really makes it all pop!  If you have balsamic reduction, by all means, use that.

 

5:2 Lentil Toss

5:2 recipes can be very easy if you have things made up before hand. I had these lentils already cooked so this dish was a breeze to put together.  Obviously, you can use any kind of lentil.  I used black beluga lentils here. They hold their shape nicely after cooking.

Lentils are a very healthy addition to this dish.

Lentils are "a rich source of numerous essential nutrients, particularly dietary fiber and protein supplying 122% and 52% of the Daily Value (DV), respectively. Micro nutrients in high content include folate (120% DV), thiamin (76% DV), phosphorus (64% DV) and iron (58% DV) (table).

With 26% of total food content from protein (table), lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% versus 31%).

The low levels of readily digestible starch (5%), and high levels of slowly digested starch (30%), make lentils of potential value to people with diabetes. The remaining 65% of the starch is a resistant starch classified as RS1^, as a high-content resistant starch, which is 32% amylose. A minimum of 10% in starch from lentils escapes digestion and absorption in the small intestine (therefore called "resistant starch")^. Source Wikipedia, click here).

Lentil Toss
Calories are in parenthesis. 

1 cup fresh zucchini, diced (21)
1 small tomato diced (22)
1 cup lettuce torn into bite sized pieces (8)
1/2 cup lentils, cooked (115)
1 teaspoon olive oil (40)
1 tablespoon red wine vinegar
1/4 teaspoon garlic powder
s and p, to taste

Toss this salad together and enjoy!
206 calories

Mexican Corn Deconstructed

This is a great summer meal for when all the fresh corn is in.  Something different than the usual corn on the cob go to.  Great to use corn from my freezer too, which is what I did here.  I ate about half of this as my lunch.  Hmmm.

Limes are really a game changer for this dish.  You really need the limes.  As my friends Mexican friend says, if you want to make a dish Mexican, just add limes.  I dont know if it is exactly that simple...  This is definitely a dish with lots of Mexican flavor.  Ay, caramba!


Mexican Corn on The Cob Deconstructed
Idea from here at Bon Apetit.


2 cups corn
1 large bell pepper chopped
juice of 1 juicy lime- about a 1/4 cup
salt and pepper
chives or green onions chopped thinly
cotija cheese or feta if you cant find it
garlic, minced

Cook corn, peppers and garlic in frying pan.  Let it sit at the bottom- don't stir too much.  You want to char it a little.  I was going to say brown there but char just sounds so much more sexy! Add in salt and pepper.  Once it is browned quite a bit, remove from heat and sprinkle with some fresh feta and chives or green onions.

Green Broccoli Spread

You can't even imagine the power house a flavor that is this spread.  Oh my.  A little goes a long way. This is some kind of delicious.  If you have it at a party, my guess, is it will disappear really fast! You could really get creative with it.  It would be great on pizza, replacing the sauce and just a little cheese sprinkled over top.  It would be great used like a pesto on some pasta.  Get creative- this stuff is delicious no matter where it goes.

Green Broccoli Spread
Recipe adapted from Cooking Light, September 2014

6 ounces broccoli florets
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
6 basil leaves
3 garlic cloves, peeled
1 anchovy fillet or a teaspoon of anchovy paste

Cook broccoli in boiling water until crisp-tender.  Rinse and cool in a colander so that it can drain.

In a food processor place garlic in first, process. Then add the remainder of the ingredients.  Process until everything is smooth.  Chill and serve.  Yield: 10 servings- 2 tablespoons. 

Calories 36 per serving. Protein 1 g, carbs 3 g, fiber 1 g, sodium 142 mg and calcium 21 mg

Camponata on Quinoa

The good people at Red Pack Tomatoes sent me some of their delicious tomatoes.  I had to make this quinoa and camponata dish with the tomatoes.
With summer coming and so many delicious vegetables coming, this is a recipe that will use a lot of them and is sure to please.  Whether you serve it like a bruchetta or over quinoa it is very flavorful and delicious.


Camponata

2 tablespoons plus two tablespoons extra-virgin olive oil
3 eggplant (about 1 pound), cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
1 large sweet onion, diced
3 rib celery, finely diced
1 red bell pepper, cut into 1/2-inch dice
4 medium cloves garlic, thinly sliced
1/4 cup minced fresh mint leaves, plus more for garnish
1/4 cup  minced fresh parsley leaves, plus more for garnish
1- 15 ounce can Red Pack Petite Diced Tomatoes
1/2 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons capers, drained and rinsed
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Sauté onion, celery and red pepper in oil.  Add in eggplant and the extra oil.  Continue cooking until eggplant is tender.  Add in garlic, salt and pepper, mint, parsley, cinnamon, raisins, tomatoes. capers, sugar and vinegars. Cook on a gentle simmer for about 20 minutes, uncovered.  Remove from heat.  Best if made a day in advance, flavors will marry.

Vegetable Burgers

This was my lunch today. Oh yeah! It was remarkably delicious! I am super excited about this recipe.  I made a test one without the lentils, delicious.  And made some with the lentils, also delicious.



Vegetable Burgers
Makes about 12- 14 patties, depending how big you make your patties.

1 cup textured vegetable protein (TVP)
1/4 cup quick-cooking rolled oats
1 1/2 teaspoon Italian Seasonings*
1/2 cup onion, minced- dried or not
1/2 teaspoon garlic granules
1/4 teaspoon mustard powder
3/4 cup water (boiling)
1 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon tahini (or any other nut or seed butter)
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast
1 1/2 to 2 cups crushed corn flakes

1 cup brown lentils, rinsed
2 cups water
1 tablespoon Montreal Steak Seasoning*

Mix the TVP, oats, onion, Italian seasonings, garlic and mustard in a bowl.  Add in the boiling water.  In a seperate bowl mix together ketchup, soy sauce, tahini.  Stir into the TVP mixture.  Let site for about five minutes.  Add in the nutritional yeast flakes and the flour.

Drain lentils (if watery) and stir them in as well.  Combine everything thoroughly. 

Stir in the corn flakes.  You want enough crushed corn flakes to be able to mold the mixture into patties.  Too many and it will crumble, to few and it will be too mushy. 

Form into patties and fry on medium to low heat. 

To make the above sandwich:  After frying my burger up and placing it on the bread, I tossed the salsa into the frying pan.  I just heated it enough to break it down and be a little warm.  Placed avocado on top and that was it.

*If You want to make your own, here are the appropriate links:

Fire Roasted Salsa
Montreal Steak Seasoning
Italian Seasoning

Those little dark spots are sun dried tomatoes.  I added them in for a little extra pizazz.

I made patties and froze about eight of them. Quick meals on a future busy day.

Cream of Vegetable Soup, No cream necessary

I usually have my shopping done by October.  Ah, not this year.  Just started today.  But hey I am not going to be shopping on Christmas Eve that is for sure.

Matter of fact I need to go shopping now... gotta run.


Cream of Vegetable Soup

3 cups of chopped celery root
1 potato, diced
2 carrots, chopped
1 1/2 cups celery, chopped
1 cup onion, diced
3 big cloves of garlic, chopped
1 head of cauliflower, broken into florets
10 cups vegetable broth

Saute onion and celery in a soup pot.  Add in the remainder of the ingredients and let simmer until everything is falling apart.  Blend and return to pot.  Add a little cream if you like but honestly it is creamy all on its own.

Brussels Sprouts with Grapes and Almonds

This is something our family usually has on Thanksgiving.  My mother either saw a recipe or made it up, can't remember.  I do know we have been making it for a long time now and it has come to be somewhat of a tradition.  However, when we have a lot of guests over who don't like brussels sprouts, it usually gets opted out for green beans.

Most of the cooking for this dish could actually be done the day before.  Then you just throw it all in the pan for the final mix and heat.

Brussels Sprouts with Grapes and Almonds

6 cups brussels sprout, end cut off, large ones cut in half
2 cups green grapes, halved lengthwise
1/2 cup slivered almonds
2 tablespoons butter

Bring brussels sprouts to a boil in a sauce pan with about 2 cups water and a teaspoon of salt. Reduce heat, cover and simmer until tender.  Remove from heat and drain. Set aside.  At this point you could put them in the refrigerator if you are doing them a day in advance.

In a large skillet melt butter and add in cooked brussels sprouts.  Make sure brussels sprouts are heated through.  Add in grapes and heat until grapes are warm.  Season with salt and pepper as desired.  Sprinkle almonds over top and serve.

Green Tomatoes For Breakfast

I gave my husband an idea for his breakfast last Saturday morning.  There was a little sausage leftover from the previous nights dinner. some pickled green tomatoes left over from fried green tomatoes and a potato!

He was very proud of this breakfast that he made and the fact that one of his dishes made it to my blog.  This one rocked babe!

If you want an idea for pickled green tomatoes, go here. 

Bacon and Pea Salad

Why is it so hard to get myself to exercise?  Once I am doing it I am fine. But why is it like pulling teeth to get to it sometimes? Yesterday I went for a bike ride along the local trails with a friend.  So beautiful.  All the fall leaves lining the paths.  Golden yellow and oranges and browns.I wish I had my bike for that ride. 

The following pics are from a hike the family and I went on last weekend.  We had a beautiful day.  Hiked and went on a row boat in the pond! 

This is one of those sides that is great anytime of year.  Easy to pull together and it tastes great. Great for a picnic or a potluck.  If you want a little crunch add water chestnuts or celery.  I like it without.

Bacon and Pea Salad

2 cups peas
4 slices of bacon, fried and broken into pieces
1/2 cup mayonnaise
1 small purple onion, minced
1/2 cup cheddar, shredded if desired.

Mix ingredients together.  Season with salt and pepper as desired.

Pasta with Roasted Pepper Sauce

Today, while my brother was visiting, we took a ride over in the Finger Lakes region of New York.  I like to go to a few Mennonite stores there.  I buy a few things there that are hard to find in other places.  Like a 50 pound bag of flour.  Yes, I know, you are thinking that is HUGE.  You are right it is, but if you bake bread, you go through it quite quickly.

Since I hear this is going to be a rather cold winter again, I am thinking I will be making bread on a regular basis and may not get back there for a while.  I don't know, I say that, and then I always end up going back in a couple months anyway when there is a break in the weather.  

This pasta is delicious.  A but sweet so it is totally a good idea to sprinkle some Asiago over top to offset the sweetness. We also enjoyed the pasta mixed with tomatoes as the acid offset the sweetness of the pepper sauce as well. 

If you have two components, which I did, this recipe is stinking easy to whip up.  I suppose tomato soup would work in a pinch.  Combined with roasted red peppers.

I roast some peppers every year around this time.  I stash them in the freezer.  Boy, are they good on a sandwich! In the winter time that sure is appreciated by me. I had a jar of them in the refrigerator.

roasted peppers
tomato sauce

You could totally make this with store bought stuff.

If you want to get all domestic though, do this:

Tomato Soup

2 quarts tomatoes
1/4 cup butter
1/4 cup flour
4 cups milk
1 large onion, diced

Core and peel some tomatoes.  Place them quartered, in a large soup pot.  Cook them down until they are pretty soft.

In a frying pan fry onions in butter.  Continue to saute for about five minutes, just until the onions are transluscent.  Add in flour.  Be patient.  You want the flour to begin to brown.  This is what gives a nice rich flavor.  Once your flour clumps are golden, whisk in milk. Continue to whisk until all the clumps melt.  Bring to a boil, lower heat and simmer for one minute.

Meanwhile puree the soup, either in the blender or with an immersion blender. 

Pour the milk mixture into the tomatoes.  Season with salt and pepper.

Done!

Roasted Peppers

On a cookie sheet.  Place in oven and broil.  You want the pepper skin charred all the way around.  Check and turn often.  It gets real hot so you have to watch this process pretty close. 

As soon as one pepper gets done place immediately in a pot with a cover or a bowl with a cover.  The steam will help the pepper seperate from the skin.

Once you are all done roasting then you have to peel the skin off.

Yes, it is an exhausting process but worth evey little effort later on.  The flavor is WAY better than the jarred kind in the store.  By the way, do not run it under any water when peeling.  You will lose flavor.  Yes, the little seeds will drive you crazy.

Once you peel it all, cut in strips, season with salt and pepper, a little olive oil and a little red wine vinegar.  Let sit overnight for maximum flavor.  If you can stand waiting that long.

Radish Avocado Salad

;

Very simple, very easy. I am embarrassed to post this because it is so simple.  I just don't want to forget this idea come next summer. And I like to share it with you because that is why I visit blogs, to get ideas.  Not that I always do an exact replica, but it's all about ideas and sharing ideas.

Radish Avocado Salad

8 fresh radishes, chopped
1/2 of a Haas avocado, chopped
2 green onions, sliced
1 teaspoon walnut oil
2 tablespoons grapefruit vinegar (one of my faves)
1/4 teaspoon garlic powder
s and p to taste

Mix together and enjoy.

Spicy Korean Zucchini

Beautiful summer days.  I know some of you that like it hot-hot-hot are dissapointed so far this summer.  Not me.  Its a perfect summer for me. We have been going all kinds of places.  We recently went to a Civil War reinactment.  We went last year but it was so rainy- we were drenched and really unable to truly enjoy it. We decided to go again this year.  I had a blast.  This summer my husband was able to go so it was even better for me.  We also took along our friends daughter.  This makes my girls happy.

I have to share some pics of the day with you.  I love the feeling of going back in time.  So neat!

At a seemingly random turn from summer activities to food... I quite literally stumbled on this recipe from You Tube.  Here is a link to it.  Great tutorial.  



Korean Spicy Zucchini
Because I did not have the right kind of chili flakes for this recipe I adjusted to what I had in the house.  If you have the right kind, then you can follow her recipe to a "T".

1/2 of a guajillo chili (dried) pulsed in a spice grinder
1/4 teaspoon cayenne
1/2 teaspoon red pepper flakes
3 medium sized zucchini
3 green onions (chopped or sliced)
1 tablespoon of minced garlic
1 tablespoon of sesame oil
2 tablespoon of toasted sesame seeds
1 teaspoon of sugar
1 1/2 tablespoon of salt ( for sweating the zucchini)
1 teaspoon of mirin (optional) (can substitute white wine if you like)

In a collander toss the zucchini with the salt.  Let sit for about 30 minutes- depends on the freshness of your zucchini).  You want the zucchini to be bendable.  Rinse with water.  Drain. Repeat.

Toss everything together but the mirin.  Sauté in a large frying pan until tender.  The picture below shows how I became a bit distracted and cooked it a bit too long. It still was delicious. Anyway, once the zucchini is tender, add the mirin.