Sunday, September 13, 2009

While the Gettin's Good

With the garden winding down and comfort food calling, I thought maybe we could stand some inspiration for using up the last of the harvest. The staples, tomatoes and corn, should still be decently priced if you need to shop for them.

Start with a cutting board like this, all finely chopped.
For each recipe I estimate about 7-8 small to medium sized tomatoes, 1-2 medium sized onions, 1-2 green chili peppers (the more seeds you leave in, the spicier), 1-2 medium to large green peppers, and a couple ears of boiled corn with the kernels cut right off the cobs.

Not sure how many of you see salsa as a comfort food?
Did that help? :)

Salsa and chips are just one of my go-tos, especially when it's all fresh and fragrant like this. To the cutting board mixture above add a couple tablespoons lime juice and a can or two of black beans (drained and gently rinsed). Finish it off with garlic, salt, pepper, and chopped cilantro to taste. Grab your favorite tortilla chips and dip away. You can always freeze some for later, should you be one of those self-controlled types.


And now, a quote:

"Sometimes the cold would be oh, so dreary were it not for soup season." ~Unknown

Soup season, indeed! One of my favorite parts of fall and winter. To help us transition over, here's a light little number. To your cutting board goodies add 4-5 cups of beef/vegetable/chicken broth, a can of black beans (drained and gently rinsed), about a pound of ground beef or shredded chicken breasts/store bought rotisserie (optional), a clove or so of garlic, LOTS of spices to taste (salt, pepper, oregano, Italian blend, all purpose seasoning, cumin, etc.), and a few drizzles of extra virgin olive oil. This is enough for about eight servings... at least two nights of dinners for us!

1. Heat a couple tablespoons of extra virgin olive oil and the garlic in the bottom of a stock pot.
2. Saute your onion and chili peppers there over medium high heat until soft.
3. Add your tomatoes, corn, beans, and spices. Let cook over medium heat for about five minutes.
4. Add your broth and meat. For a lighter soup, skip the meat. To determine which broth to use, coordinate with your choice. I did a beef soup since my two year kindly dropped, I mean opened, a box of beef broth for us. Let the whole concoction simmer for about twenty minutes or so.
5. Top each bowl full with grated Parmesan cheese, sour cream, and crunched up tortilla chips or just eat as is.

It bears repeating. Mmm...

Enjoy-- before the gettin's gone!
Related Posts with Thumbnails