Tag: vegetarian

Cucumber Salsa

Cucumber salsa is the perfect fresh snack for Cinco de Mayo! Actually, I had never even heard of this until about a year ago when my neighbors introduced us to it on a camping trip. I absolutely love it because it’s not spicy at all (great for those who are sometimes afraid of salsa), just crisp, fresh and refreshing! Great on tortilla chips or pita chips.

Ingredients

1 1/2 cucumbers, cut into chunks
1/2 package grape tomatoes, cut into fourths
White onion to taste (I know some people love them and some hate them)
Cilantro, salt, pepper, and lemon juice to taste
Splash of olive oil

Cut tomatoes, cucumber, and onion into chunks. Add cilantro, salt, pepper, lemon juice and a little bit of olive oil.

Divide mixture and pulse half of it in a food processor to desired consistency (see picture below).

Mix both together and enjoy! It’s especially good the next day after flavors have mixed.

Olé!!! Have a responsible and enjoyable Cinco de Mayo everyone!

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Soup on the Brain

After reading this article, I want to begin avoiding food that comes in cans! Now I am glad I registered for that crock-pot at Target, because soups don’t seem to be that difficult to make–start it in the morning and have it that night, or make a ton and freeze it… this is totally doable!

I have no idea why I have soup on the brain so much right now. I really really want some french onion, complete with the cheesy bread on top, but as I’m at school with no resources I think i’ll go down to Fresh and Easy and get some instant miso. Yayyyy sodium!

Soups to learn to make:
Minestrone (Actually, I’ve got this one covered.)
French onion
Chicken and rice
Black bean and lime (like at the Main St Deli in Mcpherson!)
Broccoli and cheese
Lentil
Butternut squash (a challenge?)

Mexican Vegetable Stew

The recipe for this that I (loosley) followed on allrecipes.com called for garbanzo beans and parsley, neither of which could be located in my house. Instead, I used black beans and cilantro, giving this vegetable concoction a decidedly south-of-the-border flair. I should have added corn to take it the whole nine yards!

Either way, I’d say my first foray into cooking eggplant was a smashing success according to all involved (myself and my father). Since I halved the recipe I still have half an eggplant left over! I think I’m going to try to go Asian with my next experiment.

bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro
bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro

I have got to get some nice serving plates and bowls so that my food staging is more… er… attractive. Yay look at my stove!