Saturday, September 5, 2020

Garlic Roasted Carrots

 

We plucked some carrots from the garden to give ourselves a break from the green beans and tomatoes we've been having every night.  This was a tasty side dish (you know, for a vegetable).

Garlic Roasted Carrots
Serves 2

Ingredients:
~3-4 carrots, split in half lengthwise if large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2-3 cloves garlic, minced
1 teaspoon dried thyme
salt and pepper
1 tablespoon chopped fresh parsley leaves

Directions:
In a bowl, combine the oil, vinegar, garlic, and thyme.  Toss carrots in oil mixture until well coated.  Place on a lined baking sheet and season with salt and pepper.  Bake at 375ยบ for 35-40 minutes until tender.  Serve garnished with parsley if desired.


Friday, September 4, 2020

Tomato Jam



Another day, another bowl full of tomatoes.  I decided to try something a little different and made tomato jam.  I smeared some on crostini for a delicious snack.  I think adding some cheese and basil would be even better.  Or maybe as a topping for avocado toast. Delicious. 

Spiced Tomato Jam

Ingredients:
2 pounds ripe tomatoes, cored and coarsely chopped
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon peeled and grated or minced fresh ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves 
1/4 teaspoon cayenne pepper

Directions:
Add everything to a heavy bottom saucepan and bring mixture to a boil.  Reduce heat and simmer, stirring occasionally, until the mixture has thickened to a jam consistency, about 1 to 2 hours. (Mine took 90 minutes)

Let cool and store jam in a glass canning jar.  May keep refrigerated in sealed container for up to 2 weeks.


Thursday, September 3, 2020

Easy Chicken Fajitas



Our garden has an abundance of bell peppers right now, so I figured this would be a tasty way to use the peppers and also incorporate a tomato salsa with our many tomatoes.  The chicken seasoning was really tasty and the tomato salsa I added as a topping helped prevent the fajitas from being too dry.  It was a super fast and easy recipe which I appreciated.

Easy Chicken Fajitas
Makes 4 servings (2 fajitas/serving)

Ingredients:
2 large boneless skinless chicken breasts, cut into strips
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons olive oil, divided
1 medium onion, sliced 
3-4 bell peppers (depends on size), sliced 
1 lime
tortillas
Optional toppings:  diced tomatoes/salsa, chopped cilantro, shredded cheese, sour cream, etc

Directions:
In a large bowl, combine seasonings.  Add chicken strips and toss to coat.   

Heat 2 tablespoons oil in a large skillet over medium-high heat.  Cook chicken in skillet until done, about 5 minutes.  Transfer chicken to a plate and set aside.  Heat another tablespoon of oil in the now empty skillet and add peppers and onions.  Cook 3-5 minutes until they start to soften.  Add the chicken back into the skillet, and squeeze the lime over everything. Stir to combine.  

Serve chicken mixture in a tortilla with toppings of your choice.