Tomatoes and Other Fruits

You may notice that the tomatoes you buy in the store,  

even some that say “organic”  do not taste quite the same as tomatoes tasted when you were a kid.

Did you ever taste a vine-ripened tomato directly from your garden?  The sweetness and flavors are amazing and with just a sprinkle of salt, you can actually have sliced tomatoes as a meal on its own.

But now days, most companies pack green tomatoes and even sometimes freeze them before they get to your grocery.  By the time you buy them they are sort of a dull pink color and many times when you cut into one it is so disappointing to find a mushy inside!

I have also noticed many fruits being this way and the tastes are far inferior to that of a home grown or farmers market variety.

There is a little trick you may not know.  If the tomatoes have not ripened yet, instead of storing them in your fridge, you can put them on a sunny window sill for a day or two, until the desired ripeness is apparent.  Then, you can store them in your fridge.  When you bring them out to eat, you will be surprised at the delicious taste.

You can also try with peaches, plums and nectarines.

Pasta and Black Beans

This is a great dish to make when you have left over pasta in the fridge that you don’t know what to do with.

1 cup black beans

1 T. coconut oil

1/2 cup pepper jack cheese

1/2 cup salsa

1 cup cooked and cooled pasta – (I used quinoa spaghetti pasta because it is gluten free)

It is very important that this pasta is cold, preferably in the fridge over night.

Melt oil in saucepan over medium heat.  add beans, and pasta.  Stir in cheese and salsa.

stir till warmed through and the cheese is melting.

serve with avacado slices and salad

Black Bean Soup

For a really quick soup:

1 can black beans or two cups of cooked  black beans I usually use dried beans, soak overnight, rinse in the morning and cover with new water. place in crockpot on low or high till beans are tender.  usually all day.

1cup salsa

heat and serve

Garnishes and additions:

handsome dollop of greek yogurt or sour cream

grated Pepper Jack Cheese

Blue corn chips or brown rice

eat with avocado salad

Humus with Pita

One thing leads to another… First I made hummus then thought, I need pita bread to go with that.  As the bread was rising, I thought, well I might as well make some morrocan chicken and cucumber youghurt to go with that.  Before I knew it I was pulling out stuff for saffron rice as well.  Enjoy the recipe!

Humus

2 cups chick peas cooked

3T. (sesame paste) make with sesame seeds and grind till makes a paste.

2 T. lime juice, more or less to taste

1 1/2 tsp salt, more or less to taste

1 clove garlic – more to taste roasted first

1 – 2 TBSP reserved liquid if needed

1/4 tsp cummin, 1/4 t. corriander seeds ground in food processor

2 TBSP chopped parsley (garnish)
1/2 roasted red pepper
Drain chickpeas, reserving liquid.
Peel, roast and chop garlic.
Put chickpeas, garlic, tahini, lemon juice and salt in food processor, process to thick paste.  add roasted red pepper. process.
if desired 1/8 cup fresh corrianderGarnish with parsley (optional) and serve with pita or arabic bread, or crackers.I made pita bread to go with this.

Pita Bread
1 1/3 c. water (80 deg.)8 t. olive oil4 t. sugar1 1/4 t. salt2 cups bread flour1 1/3 c. whole wheat flour2 1/2 t. yeast

mix, knead, riseDivide into 10 smooth balls, let rise 20 min. flatten to 6 inch circles.Bake at 500 F. for 5 min. till puffed and light brown.

Only one word for this meal. delicious.Cheers,Julie