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Fall Harvest Salsa

Published in Weekly Recipes

Prep Time: 15 minutes

1/2 Armenian Cucumber, seeded and diced
7-8 Heirloom Tomatoes, diced
1-2 Jalapenos, more or less as desired
1 Red Onion
2 Green Onion (scallions)
Handful Cilantro

In food processor, combine jalapeno, onion and cilantro. Process to fine mince.
Add to diced cucumber and tomato. 

Optional: add two or three peeled and diced peaches to add sweetness.

Fiesta Stew

Published in Weekly Recipes


Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.


Zucchini Couscous Salad

Published in Weekly Recipes
Prep Time: 2 minutes Cook Time: 12 minutes Serves: 2 
1 Cup Dried Couscous
1 Cup Water
1/2 Zucchini, sliced
Handful of Basil
1 Jalapeno - optional
Dash of Salt
Prepare couscous in a rice cooker by combining dried couscous, water and salt - alternatively, prepare on stove top following couscous packaging instructions.
In a food processor, process basil and jalapeno to a fine mince.
Combine and serve with balsamic or Italian vinaigrette.
Shown here: served atop sliced heirloom tomatoes.
Recipe by Kim, thefamilypracriceblog.com