Cowboy Salsa

4 Roma tomatoes
2 Avocados
1 can black beans (its a good idea to rinse the beans so your whole dip isn't black)
1 can white corn
1-2 jalepeno peppers chopped small
juice from 2 limes
1 clove of garlic, mashed
salt/pepper
A bit of cilatro (or none for some of you)
A bit of red onion
mix all together with about 1/2 cup italian dressing

optional: 1 can of black eyed peas

Chill in refrigerator

This recipe makes a lot. Good to take to a potluck party.

freezer zip-lock bags are the cats meow!

hey everyone:

i have been using my freezer space with a whole new vigor lately. i also have had some pretty good success freezing things i hadn't thought of before, to have around for later, so i don't have to go to the store so often. i want everybody to add to this list if you have heard of or had luck with freezing things...

lemon juice (in ice-cube trays)
ginger (whole chunks of root)
milk (just make sure it thaws all the way and you shake it before use)
butter
bell pepper
cookie dough
nuts
grated cheese (whole blocks are kinda wierd after thawing)

go ahead - whachya got?

Harvest Soup

i have had a lot of requests, so here it is:

1 lb ground sausage (jimmy dean or breakfast, not just ground pork)
3/4 c chopped onion
2 + chopped garlic cloves
(cook together till done and onions soft)
3 1/2 c water
(the amounts of the cubed potatoes and squashes are debatable and up to you, but this is the ratio i use...)
2 c sweet potatoes
1 c red potatoes
1 c acorn squash
2 + (i always add more) tsp beef boulion granules (sp?)
1/4 tsp chili powder
2 bay leaves
1/4 tsp pepper
1/8 tsp allspice
1/8 ground cloves (this is what makes the soup what it is..)
(boil 20 min? or in a crock pot apperently, for a few hours till squash and friends are done. then add:)
1 can diced tomatoes
1/2 c tomato catsup
(let heat for a bit, then taste and mess with the spices. i usually end up adding boulion and more catsup to beef up the broth.)

Sweet potato/Black Bean salad

Rachel and I made this last night and it was so tasty. Lots of flavors all mixed together. I used 2 jalepenos and it was not very spicy.

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yield: 4 servings.

ity- bity eggs

we have eggs!! sure it takes two of them to make one egg, but these are the real deal. just one whiff would send levi running for cover... but they are SO cute!

Twice Baked Potatoes

We had potatoes that needed to be eaten, but not much else. My family isn't as big on P n' toppings as I am, so I made up this version:

1. Baked potato (i cheated and cooked them mostly in the micro, then finished in the oven for better taste)

2. Some kinda Meat (bacon, ham, we used breakfast sausage, chopped up- highly recommended!)

3. shredded cheese.

Scoop out the potato insides, leaving a bowl. Save insides.

Mix meat, cheese, and some (not all!) of the potato insides, and a bit of salt/spices.

Salt/pepper the bowl, then pack it with mixture.

It seemed a little boring last time I tried it, so i drizzled some butter over the top, then piled on the cheese.

Bake 400* for about 13-15 min, till heated through and cheese is melty. It was good served with broccolli.

I have also heard of adding cream cheese, garlic, and sour cream to mixture. yum.

Breadfruit

When I was young, I read a series of books from the Auberry library about two brothers who were always going off on adventures to exotic locations. It seemed like wherever they went, and whatever crazy antics they got up to, they were always able to sustain themselves by eating delicious breadfuit. I was intrigued. What is this 'breadfruit'? Is it a bread, or is it a fruit? Would I ever need to keep myself alive by eating breadfruit? (I certainly hoped so).
Last week at a fruit stand, I noticed they had breadfruit. When i asked how to cook it, the two men had a lengthy conversation in Spanish which resulted in a one-word instruction to me: "Boil."
So, in case you ever need it, here is my breadfruit recipe:

1 medium sized breadfruit
1/2 c. butter
salt
pepper
lemon juice
cumin

Remove green rind. The fruit has a spongy center and gets firmer towards the edge. Cut into cubes. I did not use the center part, but maybe you can. Boil for 10-12 minutes until cubes are the texture of a boiled potato. Melt butter in frying pan, and stir remaining ingredients into the butter. Add breadfruit cubes to butter mixture and saute on medium high until pieces are coated in spices and slightly crisped. Add more cumin and lemon than you originally thought. Serve to unsuspecting dinner guests.