So my garden is overflowing with ripe tomatoes. Here's a great recipe to use up your fresh garden goodies. So easy too!
7-8 small tomatoes
1 red pepper
1 cucumber, peeled
1/2 large red onion
3 garlic cloves
12oz tomato juice
1/4 cup white wine vinegar
A drizzle of olive oil
Salt and pepper
Roughly chop all your veggies. Chop them in your food processor in batches. Pour into a large bowl. Put in remaining ingredients, salt and pepper to taste. Chill until you're ready to serve. The longer it sits, the better it gets!
Thursday, August 26, 2010
Saturday, August 21, 2010
Salsa
I have a ton of tomatoes ripe in my garden, so I whipped up this salsa tonight and it's yummo!
5-6 ripe tomatoes
1 bunch cilantro
1 onion
1 lime
Garlic powder, salt and pepper
Stem and core your tomatoes. Coarsely chop and put in your food processor. Place the cilantro in there too, stems and all. Put in 1 1/2 tsp of garlic powder and pulse till smooth. Dice the onion. Pour your salsa in a bowl, stir in the onion, squeeze in lime juice, and salt and pepper to taste. Enjoy with tortilla chips!
5-6 ripe tomatoes
1 bunch cilantro
1 onion
1 lime
Garlic powder, salt and pepper
Stem and core your tomatoes. Coarsely chop and put in your food processor. Place the cilantro in there too, stems and all. Put in 1 1/2 tsp of garlic powder and pulse till smooth. Dice the onion. Pour your salsa in a bowl, stir in the onion, squeeze in lime juice, and salt and pepper to taste. Enjoy with tortilla chips!
Thursday, August 19, 2010
French Potato Salad
I had some wonderful potato salad at a tea room in Hannibel, mo. This is my re-creation and it was a huge hit with the adults and kids in my house.
5 or 6 poatoes, peeled and chopped in bite sizes
1 jar Grey Poupon country Dijon (this must be specific, it's the main part of the recipe)
Salt
Boil the potatoes till fork tender, not mushy. Drain, put in a bowl, and mix with the mustard. You won't use the whole jar, start small and mix till the potatoes are lightly coated. Salt to taste and serve. Enjoy!
5 or 6 poatoes, peeled and chopped in bite sizes
1 jar Grey Poupon country Dijon (this must be specific, it's the main part of the recipe)
Salt
Boil the potatoes till fork tender, not mushy. Drain, put in a bowl, and mix with the mustard. You won't use the whole jar, start small and mix till the potatoes are lightly coated. Salt to taste and serve. Enjoy!
Monday, August 2, 2010
Pesto Bread
This is one of my kids' most favorite recipes. I only make it in the summer when my basil plant is flourishing though. My oldest son made it last night and it was delicious!
Pesto:
3big handfuls of fresh sweet basil
Olive oil
Parmesan
1 garlic clove
Salt
Bread:
1loaf Italian bread
2 tomatoes diced
1 container goat cheese or 4-5 slices provolone
Put the basil in a food processor. Pour a few glugs (sorry I don't measure!) of olive oil in. Put about a 1/4 cup Parmesan in. One garlic clove and a pinch of salt. Pulse until fully chopped and blended. Taste, and salt accordingly. Meanwhile, preheat the oven to 425. Slice your bread in half longways and place on a baking sheet. Spread the pesto on your halves, sprinkle with tomatoes and cheese. Bake in the oven until the cheese is melty and the bread is toasty. Enjoy!
Pesto:
3big handfuls of fresh sweet basil
Olive oil
Parmesan
1 garlic clove
Salt
Bread:
1loaf Italian bread
2 tomatoes diced
1 container goat cheese or 4-5 slices provolone
Put the basil in a food processor. Pour a few glugs (sorry I don't measure!) of olive oil in. Put about a 1/4 cup Parmesan in. One garlic clove and a pinch of salt. Pulse until fully chopped and blended. Taste, and salt accordingly. Meanwhile, preheat the oven to 425. Slice your bread in half longways and place on a baking sheet. Spread the pesto on your halves, sprinkle with tomatoes and cheese. Bake in the oven until the cheese is melty and the bread is toasty. Enjoy!
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