Avocado Rescue

Dear Sally, 

I had an avocado sitting at home slowly ripening beyond the point of use. I remembered that you made guacamole the other day with yours and had plans to do the same until something changed. I was running around with your lovely sister today and happened to be at your house. While I was waiting for her to get ready I flipped through a Canadian Living magazine and found a wonderful recipe for Avocado Salsa. I think it is the perfect combination of creamy avocado, sweet fresh tomatoes and spicy jalapeno peppers. Easy and delicious enough and I think Caitlin would approve!

Avocado Salsa

2 tomatoes chopped

1/2 a red onion

2 jalapeno peppers

1 tbsp red wine vinegar

1/4 fresh parsley

1 avocado

1 lime

salt and pepper to taste

1. Combine tomatoes, onion, jalapeno peppers, vinegar, salt and pepper.

2. Peel and cut avocado into large dice; gently toss with salsa without breaking up. Set aside while preparing tortillas.

Homemade Flour Tortillas

3 cups flour

3 tsp. baking powder

1 tsp. salt

3/4 cup vegetable shortening

3/4 cup warm water

1. Mix the dry ingredients together in a large bowl. Add the shortening and mix with your fingers or a pastry cutter until the mixture is crumbly.

2. Add the warm water to the dry mixture slowly while working it with your fingers. Let the dough stand for 30 minutes at room temperature.

3. Heat a dry skillet over med-high heat. Roll a golfball size piece of dough out until it is about 1/8 of an inch thick. Fry each tortilla till is bubbles up and then flip it over and do the same on the other side. Let cool or serve warm.

I like to eat these tortillas with dips more than salsa because chunky foods tend to make them break. Enjoy!

Love,

Jess

Love Affair with Eggplants

Dear Jess,

The temperatures are dropping, and it is coming close to donning colourful layers of shirts, jackets, scarves, jeans, and boots! Because my job does not start until the 11th, I needed something delicious to make, yet cheep! Ah, the search for balance!

I got this recipe out of yet another Everyday Food magazine from my friend's house. I find I am falling in love yet again with this purple vegetable. As you know, I used to use them in many recipes as a meat replacement to keep my recipes more affordable. It is delicious and simple! Perfect for the beginning of Autumn.

Roasted Eggplant and Chickpea Soup
olive oil
2 medium eggplants - peeled and diced
1 medium yellow onion - chopped
2 garlic cloves
salt and pepper
15.5 oz can of chick peas - drained and rinsed
4 cups of chicken broth (or water)

1. Preheat your oven to 400 degrees. In a large bowl, toss the eggplant cubes with the onion and two whole garlic cloves in 4 tbsp of olive oil and salt and pepper. Put mixture on a baking sheet.

2. In a bowl, toss your chickpeas with 2 tsp of olive oil, salt and pepper. Put them on a baking sheet. Roast until eggplant is golden (about 35 minutes).

3. Set peas aside and peel your garlic. Add the roasted eggplant mix and the peeled garlic, and chicken broth (or water) in a medium pot. Bring to a simmer over med heat. Mash with a spoon or a masher. Stir in chickpeas and serve!

I also whipped up a quick batch of bruschetta. Believe it or not, we still had a few tomatoes to use up.

Lots of Love,
Sally

Tasty Turtles

Dear Sally,

I found another recipe this morning that I think you will love and SURPRISE it has chocolate!!!!! Like you I was bored today and decided to make use of my time by creating homemade turtles. It kept me busy as I had to run up to the boxes in my garage more than once to find the necessary tools but I think it just might have been worth it!

To give you an idea of just how delicious these will be I need you to close your eyes. Imagine yourself walking into a kitchen where sweet fresh caramel is carefully being boiled to perfection while the clusters of tender pecans patiently wait for their creamy coating. Then breath in the deep delicious scent of dark chocolate being tempered over the stove ready to completely embrace the caramel pecan clusters.

Love you and miss you!

Jess

Too Many Tomatoes!

Dear: Jess,

This morning I woke up and it was pouring rain, and was supposed to continue all day. I decided to suck it up and make the trek to the grocery store so I could make some yummy comfort food.

As you know, Caitlin has a love for tomatoes, so we always have a surplus. This week, however, neither of us had been home, so I found myself with about 10 tomatoes that needed to be used immediately. I found this recipe in an Everyday Food magazine that my friend had in her kitchen. They're easy, and so yummy!

Baked Eggs in Tomatoes
4 large tomatoes
Fresh ground salt and pepper
1/2 cup of corn
4 large eggs
2 tsp chives
1/4 cup grated Parmesan cheese

1. Preheat your oven to 350 degrees. Line a 9 inch dish with parchment paper. Remove the seeds and inners of your tomatoes. Put the tomatoes in your dish. Season with salt and pepper.

2. Divide the corn among the tomatoes. In a medium bowl whisk eggs, chives, and salt and pepper. Divide your egg mix among your tomatoes. Top with Parmesan cheese. Bake for 45-50 minutes, or until the egg mix is set.

I love you and miss you!

Love,    
Sally