It’s that time of year when I’m not sure whether to pick the green tomatoes or take my chances on them ripening. Today was the day for picking and I have enough to share. First I wrapped some in newsprint in hopes of ripening and the rest will be frozen to use later. I found a wonderful recipe for Green Tomato Salsa Verde at Montana Homesteader. My neighbor suggested it would be good on a chicken enchilada, yum!
Today was a good day to try something new. I have a friend who told me she eats beans for breakfast. Larry also used to eat beans for breakfast in Mexico. So why not . . . here’s my black bean breakfast recipe just for you.
Colorful Black Beans
1-15 oz can black beans, drained and rinsed
1 Tablespoon olive oil
1 1/2 cups diced bell peppers (whatever colors you have on hand)
1 small onion, diced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon New Mexican chili powder
Juice from one lime
Saute’ onion, peppers, and garlic for a few minutes. Don’t let your veggies get too cooked, they’ll lose all their pretty colors. Add black beans, spices, and lime juice and heat through. Serve with cilantro on top.
Basic Recipe w/maple syrup plus 1 teaspoon maple flavoring and knead in 1 cup dried blueberries with the nuts and dried cereal.
Basic Recipe w/peanut butter, knead in 1/3 cup mini chocolate chips, 1 cup chopped dried bananas with the nuts and dried cereal.
Lemon Sunshine Poppyseed
Basic Recipe plus 1 tablespoon of lemon flavoring and 1 tablespoon of dried lemon zest and 2 teaspoons of poppyseeds. I used dried apricots for the fruit.
Basic Recipe plus 2 teaspoons coconut flavoring and knead in 1/2 cup coconut. I used dried mango and pineapple for the fruit.
Next time I’m going to try a Double Chocolate Monkey, by adding 1/4 cup of chocolate baking powder to the basic dough.
Winter is here and time for soup! Yesterday I roasted a couple of the sugar pumpkins that I had purchased at the farmer’s market in October and made this yummy soup. Most of the ingredients can be squirreled away in your storage.
Spicy Pumpkin Soup
1 Tablespoon olive oil
1-4 oz can mild chopped green chillies or 1 minced jalapeno
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chilli powder
4 cloves garlic
4 cups vegetable broth
2 cups pumpkin (mashed or pureed or from a can)
1-15 oz can black beans
5-medium red potatoes, diced
1/4 cup chopped cilantro
1-drizzle of honey or agave
Juice of one fresh lime
Salt and Pepper to taste
1 cup coconut milk
Heat the olive oil in a large soup pot and add the chillies, spices, and garlic and cook for a couple of minutes. Add the broth, pumpkin, black beans, and potatoes and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until potatoes are tender. Remove from heat and mash the soup lightly with a potato masher. Add the cilantro, honey, lime and coconut milk. Garnish with scallions and additional cilantro.
Get ready, get set, start your dehydrators . . . this is the most amazing treat ever! Friday I visited the Green River Melon stand on the North end of Springville and purchased a couple of cantaloupes. These cantaloupes are not anything like the melons from the supermarket. They are picked ripe from the vine and are absolutely splendiferous!
Here’s a recipe that will rival even the best candy! I’m really looking forward to opening a jar in the middle of winter and letting out all that summer.
1 large cantaloupe, cut into 3″ x 1/2″ pieces
2 large limes
1 or 2 cups of powdered sugar depending on your tastebuds
Juice the limes into a bowl and mix in the powdered sugar. Dip each section of cantaloupe into the sugar mixture and place side by side in a food dehydrator. Dry for about 24 hours at 115 degrees. If you have any left over after tasting them, store in an air tight jar.
Our zucchini plants have not let us down this year and it’s time to start scouring the internet for zucchini recipes. This is one of my favorites, Baked Parmesan Zucchini Sticks. I followed the recipe at Miss Anthropist’s Kitchen, except I used Panko instead of bread crumbs and Italian seasoning in place of the oregano and garlic. Just add some kind of dip and the zucchini is a hit!
Here are the beautiful and tasty collards that were planted last October, now getting ready to go to rest and make room for something new in their garden spot. If you don’t already know what to do with collards, here are a few ideas . . .
When the plant gets ready to go to seed, these heads that look like broccoli can be lightly sauteed and eaten, just like broccoli. I did it and it’s yummy!
These little yellow collard flowers look pretty in a salad and provide a hint of cabbage flavor.
Today’s lunch was a salad similar to one I’ve had at, Hell’s Backbone Grill. It’s made up of mesclun lettuce, romaine lettuce, jicama, strawberries, pumpkin seeds, and collard flowers.