Mimsy's Fresh Salsa

One of the best things about having a garden? Fresh Salsa. I leave the tomato skins on. That's right. On. Right on. Because once they are blended or chopped up, tomato skins really aren't tough guys any more, and it saves a bundle of time. You can use any combination of tomatoes from your own garden. These are what I have the most of right now.

Mimsy's Fresh Salsa
1 quart grape tomatoes, measure then blend
5 - 6 large beef tomatoes, chopped
1 cup yellow pear tomatoes, chopped
1 bunch green onions, chopped
3/4 bunch cilantro, stems removed and chopped
1 large jalapeño pepper, finely chopped
1 Anaheim pepper, finely chopped
1/2 bell pepper, finely chopped
3 cloves garlic, finely minced
2 T fresh lime juice
Salt & Black Pepper to taste

Combine everything in a large bowl, cover and refrigerate for several hours before serving (to combine flavors). Stir and serve.

Fresh Tomato, Pork & Black Bean Pizza

I have so many tomatoes in my garden, I'm having a great time putting them all over everything. Tomatoes just go with pizza, and they just go with beans, and beans just go with pork. This pizza was a hit with my kids... except the ones who don't like tomatoes. For them, I made a second one without the tomatoes on top:



There really isn't much to explain about this pizza. Use your favorite dough, or use one of mine.
Easy Pizza Dough
Whole Wheat Pizza Dough
or
Italian Pizza Dough

The toppings are simply these, in this order:
1 cup salsa (your favorite)
1 can black re-fried beans (I used Rosarita Lowfat)
Leftover Shredded Pork Roast (Or shredded beef or shredded chicken)
Shredded Cheese (I used Mozzarella, Colby, and Jack)
Fresh Tomatoes, sliced and lightly salted

Cook on a pizza stone preheated to 500ºF until dough is browned and cheese is melted. With heavy toppings like this, it's a good idea to pre-cook the dough for 10 minutes first. That way, it won't collapse as you transfer it from your pizza peel to your pizza stone. If you don't have a stone, cook the pizza on a large cooking pan that's been preheated in the oven.

Elijah's Crêpes

Crêpes were really popular in the late 80s, early 90s. I remember having crêpe parties with friends. It seems like the next generation likes them as much as we do, because Elijah asked for crêpes for his birthday party. Usually, I make the crêpes and fill them with hot food as I go, but to save time, I made them ahead, let everyone fill them to their liking and then heated them up quickly in the microwave. They didn't seem to suffer in texture, and no one complained.

Elijah's Crêpes
1 1/2 cup milk
3 eggs
1 cup flour
1 tsp oil
1/3 tsp salt

Whisk ingredients together in a bowl. Allow batter to sit at room temperature for an hour. Heat a 10-inch skillet over medium heat. Toss in 1 tsp butter and move the skillet around to coat the interior. Add 1/4 cup of batter to the skillet, tipping the skillet in circles to distribute the batter evenly over the bottom of the pan. Set the pan on medium heat and leave undisturbed until edges are starting to brown. Flip crepe and cook briefly on other side. Top with desired toppings while in the pan. Fold the crêpes over gently, and remove it from the skillet.




Elijah requested ham, shredded pork, steamed broccoli and shredded cheese, topped with a white cheese sauce.

Mimsy's Pork Buns

I just discovered that my offspring are gaga for steamed pork buns.  I don't think they knew it any more than I did.  I had fun experimenting yesterday with some leftover pork, and these were absolutely delicious.  Maybe not as pretty as some I've seen in photos, but the taste made up for the marred looks.

Mimsy's Pork Buns

Filling
1/2 lb slow-cooked, shredded pork
1/3 cup Chinese plum sauce
1 Tbsp Soy Sauce
1/4 cup chopped green onions

Combine in a bowl and set aside

Dough
1 cup warm water
2 tsp. yeast
2 tsp. sugar
1/4 cup peanut oil
1 tsp salt
1/2 tsp baking powder
2 1/2 cups flour

Add yeast to warm water with a pinch of sugar until it bubbles. Add remaining ingredients (except baking powder) with the first cup of flour and mix for at least a minute. Add more flour until the dough forms a smooth, soft ball, not too sticky, but not firm.  Allow dough to rise until double.  Divide dough and shape into about 24 balls.  Flatten each ball into circle, fill with 1 Tbsp of pork filling, and wrap dough around filling.  Place buns on wax paper and allow to stand at room temperature for about 30 minutes.

Boil water in a wok or large sauce pan with a steamer and lid.  Place buns that will comfortably fit on the steamer, leaving 1 -2 inches between buns.  Steam over water for 15 - 20 minutes in batches until done.  Serve hot, or chill in fridge and serve cold.

Bumper Crop Tomato & Pepper Pasta

When I arrived back from being on holiday for the week, I found that my vegetable garden was loaded down with various tomatoes and peppers. I was cooking for one, but when my family saw what I was eating, they started into chopping tomatoes and peppers too. 

Bumper Crop Tomato & Pepper Pasta
(One Large Serving)
2 strips thick peppered bacon
1 cup chopped tomatoes of all varieties
1/4 cup chopped bell peppers, seed removed
1/4 cup chopped mild peppers (all varieties), seeds removed
3/4 cup cooked shell pasta
1/4 cup Alfredo sauce

Cook bacon in frying pan until crisp.  Remove from pan and drain on paper towel. Add peppers to the pan and cook until tender. Stir in tomatoes and pasta and sauce and stir until warm.  Crumble bacon in and serve instantly. 

Fresh from my garden!