Saturday, August 30, 2008

HAMBURGER BARLEY STEW

1 package barley
1 1/2 lbs. ground beef
1 medium chopped onion
2 cloves garlic
1 medium carrot
2 stalks celery
1 can tomato paste
6 c. water
S & P

Cook barley according to package directions. In a separate pot, cook brown ground beef, onion and garlic until meat is cooked through, about 10 minutes. Add diced carrots and celery and cook for another 5 minutes. Add tomato paste and water, season to your desired taste and simmer for about 20 minutes until everything is well blended. Serve over rice. Enjoy!

SUMMER SALSA

Lately my inspiration has come from various fruity flavors. We recently had an abundance of smooth creamy sharwil avocados, and I began running out of ideas to use them. Who would know that I'd get tired of eating guacamole every day, or putting beautiful thick slices into sandwiches and salads? But I did. So I created a fresh corn relish to serve in a halved avocado, and called them avocado boats. The kids loved them! And I even shared some boats with the neighbors who gave me the avocados, as I am sure they were tired of guacamole too. :)

1 cup corn (frozen kernels, gently reheated and cooled) or kernels from 2-3 medium sized fresh cobs
1/4 c. chopped red onion
1/2 red or yellow sweet bell pepper
Fresh chopped cilantro
Salt & pepper

Vinegarette:
1/4 c. balsamic or other flavored vinegar
2 T. honey
1/2 c. olive oil slowly drizzled into liquid
Salt & pepper to taste

Mix first relish ingredients together. Slowly add vinegarette. Re-season to taste. Spoon mixture into avocado boats. Garnish with fresh cilantro leaves and serve as a cool side dish. Bon appetit!