Saturday, July 28, 2007
Cowboy Caviar
A blog friend sent me this and I've made it twice for summer picnics... it's SO good. I've even eaten the leftovers just as a salad!
Cowboy Caviar
2 Tbsp. red wine vinegar
1 1/2 to 2 tsp hot sauce
1 1/2 tsp. salad oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm ripe avocado
1 can black eyed peas, 15 oz. (although Brian and I prefer black beans...)
1 can corn kernels (11 oz)
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
salt to tast
bag of tortilla chips
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cube avocado. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas/beans, corn, onions, cilantro, and tomatoes. Salt to taste.
3. This is okay if eaten immediately, but 10 times better if allowed to sit in the fridge for an hour at least.
Enjoy with the chips.
Cowboy Caviar
2 Tbsp. red wine vinegar
1 1/2 to 2 tsp hot sauce
1 1/2 tsp. salad oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm ripe avocado
1 can black eyed peas, 15 oz. (although Brian and I prefer black beans...)
1 can corn kernels (11 oz)
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
salt to tast
bag of tortilla chips
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cube avocado. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas/beans, corn, onions, cilantro, and tomatoes. Salt to taste.
3. This is okay if eaten immediately, but 10 times better if allowed to sit in the fridge for an hour at least.
Enjoy with the chips.
Labels: dips, salads, vegetarian
Wednesday, July 11, 2007
Slow-Cooked Broccoli Casserole
My sister-in-law made this when we were visiting last week and I was impressed because, not only did I like it, but my three year-old ate two gigantic helpings! Of broccoli! Now that's impressive. Definitely going to try this at our house soon.
2 packages (10 ounces each) frozen chopped broccoli, partially thawed
1 can (10 3/4 ounces) condensed cream of celery soup
1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped onioin
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed butter flavored crackers (about 25)
2 tablespoons butter
In a large bowl, combine the broccoli, soup, 1 cup of cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top and dot with butter. Cover and cook on high for 2 1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until cheese is melted.
2 packages (10 ounces each) frozen chopped broccoli, partially thawed
1 can (10 3/4 ounces) condensed cream of celery soup
1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped onioin
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed butter flavored crackers (about 25)
2 tablespoons butter
In a large bowl, combine the broccoli, soup, 1 cup of cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top and dot with butter. Cover and cook on high for 2 1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until cheese is melted.
Tomato and Feta Salad
From the Food Network's Ina Garten (Barefoot Contessa):
I made this last week for our family's July 4th picnic and my husband requested that I make another batch for us as soon as we got home. I left out the parsley in the second batch and honestly can't really tell the difference. It does get a bit watery and the feta breaks down after it sits in the fridge for a day or two, so it is definitely best when fresh but still tastes great later on. A nice change from our typical summer pasta salad.
3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese (buy the block of cheese, not the crumbled version)
1 small red onion, chopped
3 tablespoons white wine vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
I made this last week for our family's July 4th picnic and my husband requested that I make another batch for us as soon as we got home. I left out the parsley in the second batch and honestly can't really tell the difference. It does get a bit watery and the feta breaks down after it sits in the fridge for a day or two, so it is definitely best when fresh but still tastes great later on. A nice change from our typical summer pasta salad.
3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese (buy the block of cheese, not the crumbled version)
1 small red onion, chopped
3 tablespoons white wine vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
