Saturday, May 29, 2010

and the Tomato/Herb Favs!

These recipes are the reason I plant a garden!!!
GAZPACHO- from Salt Lake City Junior league cookbook & Malissa Arnold
4 cups Clamato juice (it's by the v-8 or with drink mixes with a blue label)
1/2 cup onion, chopped
1/3 cup olive oil

1/3 cup red wine vinegar
1/4 cup green pepper, chopped
3 tblsps parsley, minced
2 cloves (more!!!) garlic minced
1/4 teaspoon Tabasco sauce
salt and pepper to taste

According to the recipe you are supposed to combine the above ingredients, refrigerate for 6 hours or overnight and then proceed to the next list of ingredients- but honestly, I have made this in a hurry and it's been just fine and yummy! On to the "guts":

8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
We have many ways we serve it. Always serve it cold, but don't freeze it because that's just gross. Some actually puree it, but again, I think that's gross. We like to eat it as a really chunky, dressing-y salad soup...
We used to do just shredded parmesan cheese, but then it snowballed into cheese, pine nuts and croutons.


BRUSCHETTA

Fresh mozzarella cheese (the "wet kind"- usually in Balls or a loaf)

Tomatoes

Fresh basil

Olive oil (extra virgin, with the flavor, tastes the best)

Salt and pepper to taste

You can prepare and serve this several different ways- you can dice all ingredients to make a kind of “salsa” / dip with cheese in it, or you can slice the tomatoes and cheese, and prepare your olive oil with the basil, salt and pepper and pour it over your finished product. You can use Italian bread slices as your “base” or some kind of cracker.


PESTO

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, peeled

Salt and pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and pepper to taste. Good as a dip or tossed with pasta. Makes 1 Cup.


Summer Favorites

So most people who have ever eaten with me during the summer already have these recipes, but I thought it might be good to repost them for anyone who might have missed them! Thought I would start with the Quinoa ones. I love this little grain. It is gluten free, has protein and a yummy nutty flavor. Make sure you rinse it well before you cook it. It is a 1:2 ratio of grain to water, just like rice.



Citrus Quinoa Salad

1 cup quinoa

1 cup diced cucumber

½ cup diced figs, apricots, or raisins

½ cup mandarin orange sections, halved

¼ cup sunflower seeds or almonds

2 diced green onions

2 tbs chopped cilantro or parsley

Dressing:

1 tsp lemon rind

3 tbs lemon juice

1 tbs sesame oil

1 tsp sugar

½ tsp cumin

Rinse quinoa thoroughly in running water. Boil 2 cups of water. Stir in quinoa. Simmer for 15 minutes or until water is absorbed and quinoa is transparent. Drain and let cool.

Combine salad ingredients in bowl with quinoa. Pour dressing over salad and toss. Salad can be stored in fridge for up to 3 days.


Vegetarian Taco filling (Using Quinoa)

Cook Quinoa like rice, using a 2 to 1 water to Quinoa ratio (I actually use a little less water)

For approximately 6- 1 cup servings:

2 cups water

1 cup Quinoa

Place both in pan at med high heat until boiling, then cover and simmer for approximately 15-20 minutes. Quinoa will be translucent and a light color.

While it is still hot, add:

1 can tomatoes

1 can black beans

1 can of corn (I use the Mexican kind) You can also use frozen, but cook first

Then add to your taste:

Cumin

Garlic

Cilantro

Green onions

Can of diced chilies

Or any other spice or food you prefer!

(YES! It is THAT easy)

Serve with Tortillas, shredded cheese, salsa, sour cream, avocados or other favorites to personalize flavor!