We always make homemade salsa and in fact that is half the reason we grow a garden. Here is my super simple technique. It will take a bit longer if you don;t have a food processor, but just get a friend to help you chop. This will be enough to feed a small army.

• 12 med size fresh tomatoes
• 3 large peeled cloves of garlic
• 1 large onion
• 1 bunch of fresh cliantro
• large handful of peppers, 6-10 your choice, we use jalapenos, cayenne, gypsy, poblano, and Anaheim, sometimes habanera
• salt to taste

you will want chips to eat it with, we cook our own, see note below

Start by washing all of your ingredients. We will be using a food processor with the bottom mixing blade. Not the slicer or shredding disc. We will be using the pulse button.

Step #1 – Start with 6 of the tomatoes cut in half, cover and puree by pulsing several times, then put in mixing bowl.

Step #2 – Place garlic and cilantro in processor, cover and pulse until coarsely chopped.

Add to mixing bowl.

Step #3- Add all peppers, if big then cut in half or quarters, also add onion, peeled and quartered. Cover and pulse until chopped.

Add to mixing bowl.

Step #4 – Add remaining 6 tomatoes quartered, cover and pulse slightly only until diced in large chunks.

Add to mixing bowl.

Final step – Mix well and add salt to taste. Then refrigerate for 30 minutes to let flavors blend.

Homemade salsa is great on many things but best with home cooked tortillas. Take a stack of corn tortillas and cut the whole stack in 4ths using a butcher knife. Then separate and cook each in hot oil. We use a deep fryer and tongs. Be careful and only cook for a few seconds each. Drain on paper towels. You will think you are eating in a Mexican restaurant! Ole!

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use the same recipe as the vegetable burritos, but substitute fajita seasoning and use small tortillas and add a bit of cheese and sour cream on top

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this is another creative recipe – determine your own ingredients and amounts

you will need

• large flour tortillas, 1 per serving
• cooked rice, about 1/2 cup per serving
• diced veggies, squash, zucchini, green beans, mushrooms, onions, peppers, whatever you like or is growing in your garden
• diced fresh tomatoes
• olive oil or butter

combine and sauté or stir fry your diced veggies using the butter or oil, all except the tomatoes, set those aside, brown your tortillas in a skillet

on a tortilla add veggies, cooked rice and tomatoes, season with salt and pepper or maybe even teriyaki sauce and fold one end over slightly then roll like a burrito, or eat like a large taco

yummy, fast, healthy, and cheap! but be forewarned your family may want seconds

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• 7 eggs
• 2 bunches fresh spinach washed and stems removed
• 3 banana peppers chopped
• 1 bell pepper chopped
• 2 cups cooked white rice
• 9 oz shredded cheese, colby/jack mix
• 3 T butter

preheat oven to 350 degrees     

In a blender add all eggs, and peppers and 1 and 1/2 bunches of spinach. Blend well, then place in mixing bowl and add rice and remaining spinach, stir well. Take baking dish and add butter, place in oven until butter melts, then pour in mixture. Bake until firm, approx 20 minutes, remove and spread cheese on top, then bake until bubbly. Enjoy!

6-8 servings

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• 1 head green cabbage shredded
• 1/2 head red cabbage shredded
• 1/2 onion shredded
• 1 carrot shredded

mix well in very large bowl or pan, then proceed with dressing

add the following to blender and blend

• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 T sugar
• 1 T soul seasoning or some sort or pepper blend

mix well then pour over cabbage mixture, let set about three hours in fridge, mixing once per hour, serve cold

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Using spices in your cooking gives dishes authentic flavors,

for Mexican dishes use cilantro, and peppers

for Italian dishes use oregano and olive oil

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Guess what we got yesterday? Yep, shredded coconut! And boy is it good! Since pineapples are on sale for 99 cents at Aldis we got 4 of them and bananas are on sale for 33 cents a pound at Wal Mart so we got several bunches of them. And now we are having a tropical party! To the blender we added some

• fresh pineapple chunks,
• a couple bananas,
• a bit of spring water,
• a couple spoons of natural sugar
• and a spoon or two of wheat germ,

and whipped it up! Then added

• several spoons of Tropical Traditions shredded coconut

and whipped for an additional few seconds. And WOW! This is wonderful! Can’t wait to try more recipes!

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• 1 pound bacon
• 6 eggs
• 3 tomatoes, diced
• 1 small onion, diced
• 16 oz shredded cheese

Cook your bacon well in a cast iron skillet,  then take out of pan keeping drippings in pan. Dice the bacon and set aside. Mix eggs, then add tomatoes, onion, add bacon, add to pan with bacon drippings, bake at 400 for 10-15 mins till firm, Top with cheese, bake till melted, serve with biscuits. Really yummy

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You know it is somebody’s Birthday when this is served for breakfast.

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We did this for Moriah’s birthday and mine. Chocolate cake with choc chips added to the batter. Cooked in a bundt pan. We filled the middle with strawberries that had been cut and marinated with a cup of natural sugar. Then we put strawberries all around the outside. Then we drizzled strawberry and choc sauce on top, and added whipped cream. Absolutely incredible and has become a family favorite.

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