Homesick Texan's Salsa

This salsa recipe is off of the Homesick Texans website. It is delicious! My whole family likes spicy so I used 2 Serrano peppers...it is hot! So, start with one pepper and see what you think before adding the other. Oh, ENJOY! -Kristin

28 oz. canned tomatoes, undrained
2 Serrano peppers (or 2 jalapenos which are a bit milder)
1 c. fresh cilantro
2 garlic cloves, minced
1/4 onion, chopped
2 T. chili powder
salt
juice from 1/2 of a lime
salt to taste
dash of sugar, opt.

• Place all in blender and blend till smooth.

My family LOVES this salsa! I can't count how many times I've made it, we prefer it chunky, I put up a picture of how it looks when I make it chunky, and here's how I do it. I use the exact same ingredients, but I drain my tomatoes and I blend all the ingredients with about 1/2 a can of tomatoes until it's all mixed together, then add the rest of the tomatoes and pulse a few times until it's all chopped up.-Sarah

Veggie Chili Beans and Rice

This is a simple and delicious and nutritious meal! If your family doesn't like spicy, then leave the jalapeno out. -Kristin

2-3 T. olive oil
1 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 large green bell pepper, chopped
1 jalapeno, seeded and minced
2 cloves garlic
1 c. brown rice, uncooked
1 T. cumin
1 T. chili powder
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can diced tomatoes
2 c. water
1 t. salt

Shredded Sharp Cheddar Cheese, optional topping

• Heat olive oil in large pot over medium heat. Add the onion, carrot, celery, green pepper and jalapeno and cook, stirring occasionally until softened and just starting to brown (5-10 minutes).
• Add the garlic and stir for about 30 seconds.
• Then add the cumin, chili powder and rice. Stir constantly for a minute or two.
• Next, add the beans, tomatoes, water and salt. Stir well.
• Bring mixture to a boil and then turn heat to low and simmer for about an hour.
• Uncover, stir and enjoy. If desired serve with cheese sprinkled over top.

Cucumber and Red Onion Salad

Another recipe from the Nourishing Gourmet!

This stuff is great. It goes great as a side dish for grilled meats. I ate mine right on top of my bunless burger with a thick slice of tomato and avocado...delicious! It is great by itself too...I couldn't help snacking on it while waiting for our burgers. -Kristin

3-4 large cucumbers, peeled, and sliced thickly and on a diagonal
1 small red onion, thinly sliced
1 t. celery seed
4 T. olive oil
3 T. fresh lemon juice
1 t. salt
2-3 garlic cloves

• In 8x8 baking dish combine the cucumbers and red onion slices.
• In a bowl combine remaining ingredients.
• Pour over and mix well.
• Chill for a few hours for flavors to really meld.
• Mix right before serving.

Sauteed Spinach with Pine Nuts

This is another awesome recipe off of the Nourishing Gourmet's website.

I love spinach and am always looking for new ways to enjoy it. This has awesome flavor and makes a perfect side dish! -Kristin

2 Tablespoon of olive oil

1 small onion, chopped

1 garlic clove, minced

6 c. baby spinach leaves, washed and dried (this really cooks down!)

1/4 c. pine nuts

fresh lemon juice

salt to taste

• In a large skillet, heat oil over medium high heat until hot. Add the onion and saute until soft and slightly browned (about 10 minutes).
• Stir in the garlic clove.
• Add the spinach leaves and stir until they wilt down.
• Remove from heat and squeeze a little lemon juice over, toss in pine nuts and season with salt to taste.
• Serve immediately.

Squash Fries

I love squash! I love it all year long. When I found this recipe online I thought it was genius! Butternut squash is one of my favorites, and we all love fries! -Sarah

1 medium butternut suash, thinly sliced
olive oil
kosher salt
pepper

• Place squash slices in a bowl. Drizzle enough olive oil over to give all slices a thin even coat. (careful not to use too much, it will make them soggy)
• Season with salt and pepper. Mix well (I use my hand).
• Bake at 400 degrees turning until desired doneness. Will take about 30 minutes.

Italian Style Vegetables

This is a version of a recipe served to me by my friend Marie. I've been wanting to play with this recipe since I first had it at her house. This is my version and it can be adjusted according to your tastes, and ingredients on hand. -Sarah

green beans, or broccoli (about 1#)
garlic
olive oil
diced canned tomatoes (8-14 oz.)
basil
shredded Asiago or Parmesan cheese

• Heat olive oil in pan, add fresh minced garlic and cook a few minutes (don't brown).
• Add vegetables and tomatoes, (if using frozen green beans thaw 1st and remove excess liquid)
• Season with salt, pepper, and basil and whatever else sounds good or compliments your dinner.
• Cook through and top with cheese, if desired before serving.

Whole Wheat Graham Crackers

These are so yummy! I like that they taste delicious and are whole wheat, how fun to make your own graham crackers. When I was little my Mom used to make ice cream sandwiches with ice cream between graham crackers, she still does this for my sons.  This is a recipe from heavenlyhomemaker.com -Sarah

2 1/4 cups whole wheat flour
1/2 cup sucanant, rapadura, (or brown sugar)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1/3 cup cocoa powder (only if making chocolate graham crackers)
4 T. honey
1/4 cup water
1 t. vanilla
1 stick butter, melted

• In a bowl stir together the dry ingredients. Add the remaining ingredients and stir well.
• Place the dough on a lightly greased cookie sheet. Roll out with a piece of waxed paper over the dough.
• With a cookie cutter cut through dough to make the sizes of squares you would like.
• Bake at 350 degrees for about 20 minutes. Turn oven off, leaving the crackers in the oven. Remove after about 30 minutes. Leaving them in the oven will crisp them. Break crackers apart.