Backyard Garden 9/15

canteloupe

Better Boys

what a mess..

more eggplant!

Today's Harvest: 12 tomatoes and 1 bell pepper

Southwestern Stew with ground beef

2.5lbs of ground beef
water
frozen mixed vegetables
1 onion, chopped or sliced
2 tomatoes rough chopped
1/3 cup of tomato sauce
cumin, cayenne, goya sazon packet, s/p, chili powder, oregano, cilantro
olive oil
1 serrano from the garden, diced

Brown the beef, add onions- carmelize.  Add water, seasoning, etc.. let simmer for as long as possible.  I probably let it go on the stovetop for 2hrs, stirring occasionally so the bottom didnt stick and burn. 30-45min before serving time I added frozen mixed veggies. Sorry no pic!

Fresh Salsa

4 vine tomatoes from the garden
bunch of fresh cilantro
1/2 lime
s/p, cayenne, chili powder, sirracha, red hot, sambal
1/2 spanish onion
1 jalapeno from the garden

Cube tomato and onion.  Dice jalapeno.  Chop down the cilantro (I went real heavy on the cilantro).  Add it all together.

Today's Harvest

todays pickings

Here's some of the herbs I picked today for drying, sage, thyme, oregano, rosemary

freezer bound

oops I wrote down the wrong date!

Backyard Garden 9/5

weekend harvest

first banana pepper! yesterday's harvest

this morning

I'll be picking 6-8 this afternoon

few more bell peppers in the works

Eggplants

Curry Quinoa/Beef Stuffed Vegetables Gluten Free

Gluten Free Dish

1/2 cup qiunoa
1/2 lb of ground beef
1 tbsp curry powder
1 bell pepper (from garden
2 tomatoes (from garden
6-8 large button mushrooms
1/2 tsp cayenne, s/p
1/2 of the largest serrano pepper I grew this summer
1/2 tsp ground garlic/olive oil blend
fresh chives from garden chopped
dried oregano
1 cup~ of water
1-2 tbsp of ground flaxseed

Core out the pepper, a tomato, and the mushrooms.  add the extra pieces to the meat in a pan with all the spices and water.  Let it cook down for a half hr.  Mash down the beef in the pan with a large spoon or watever you are stirring with.  Keep adding water as it evaporates.  Near a high point in the water add the flaxseed to thicken.  Boil the quinoa now on another burner.  Strain quinoa of excess water and add into the pan with the rest of the filling (of course meat can easily be omitted from the recipe and simply stuff w quinoa/veggie mix, cook quinoa much earlier in that case).  Set the oven to 350 or 400.  Stuff the cored veggies.  I topped with a little shredded mozz, mostly for effect.