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Guama Mama Guacamole September 16, 2013

guama mama

Happy Guacamole Day.

I wanted to share this recipe for one of the best guacamoles we have made yet. It is easy to prepare and it stays well in the refrigerator with minimal color change. No color change if Susan makes it.  This is a smooth and extremely tasty guacamole.

Ingredients

  • 2 large or 3 small ripe avocados.
  • 1 large red tomatoes, chopped
  • 1 green onion, chopped fine
  • 1 Serrano pepper, chopped fine
  • 1 cup of cilantro ( or until you get tired) chopped
  • juice of 1 lime
  • 1 tsp salt

Directions.

Throw everything in a bowl. Mush it together with a fork until you like what it looks like. Grab something to eat this guacamole, summer squash slices, celery, or my favorite, a spoon. Enjoy.

Gather all the good stuff

Gather all the good stuff

 

Roasted Eggplant and Tomatoes With Parmesan Cheese September 2, 2013

Filed under: Sidedish — mwelker42 @ 3:45 pm
Tags: , , , ,

all done

If you get lucky and have a few Japanese eggplants in your home garden this recipe is a fantastic way to use them. It is simple to put together and the flavors play well with each other.
The original recipe can be found here .  If you haven’t yet tried to grow Japanese Eggplant, they are easy to grow and are about the only thing that grows in our garden in August, or they are worth adding your grocery list.

Ingredients:

  • 6 plum tomatoes, cut into 1/4 inch slices
  • 6 Japanese eggplants , cut into 1/4 inch slices
  • 2 garlic cloves , minced
  • 4 TBSP olive oil
  • 12 basil leaves , Chopped
  • Fresh grated Parmesan cheese
  • 2 green onions chopped
  • 1 tsp salt  ( or to taste)
  • 1/4 tsp black pepper  ( or to taste)

Directions:

Spray a 9×13 baking dish with olive oil.  Preheat the oven to 425° F.

Place the eggplant and tomatoes in a large Ziplock type storage bag with salt and pepper, garlic, basil, olive oil. Toss all the ingredient together.

Spread the contents out the prepared 9×13 pan. It is best if you do put them in a single layer, but we never do.  They all fit comfy in a 9×13. Sprinkle with Parmesan cheese.

Bake in oven 35-45 minutes, or until the vegetables are nicely browned.  Let it cool off and enjoy.