kaceytess

Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy.

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager

1 C cilantro

1 C basil

Additional salt to taste

Method:

Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted

Enjoy!!

Vegan lettuce cups

Vegan lettuce cups:

Ingredient list:

1/2 C shredded carrots

1 shallot sliced thinly

1 c red wine vinegar

1 c white wine vinegar

1 tbsp agave

1 tbsp coriander

1 tbsp ginger powder

1 tsp red pepper flake

1 bell pepper sliced

1/2 English cucumber chopped

1 head of Bibb lettuce cleaned and stems removed

1 avocado sliced

2 tomatoes chopped

Fresh herbs (I used sage, thyme and basil from my garden, use whatever you have on hand)

1 tbsp aged balsamic vinegar (alternatively add honey to regular balsamic)

1 hot pepper sliced thinly (optional)

Method:

In a small saucepan combine vinegar, agave, coriander, ginger and red pepper flakes

Bring to a boil, reduce and let simmer for a few minutes while you prepare the carrots and shallot.

Place carrots and shallot in a large bowl, pour hot liquid over them to do a quick pickle. Set aside while you prepare other vegetables

In a food processor combine carrot mixture (with excess moisture removed), bell pepper and cucumber. Pulse a few times until roughly combined

In a small bowl combines chopped tomatoes, herbs, pepper and balsamic

To make cup: take lettuce cup, add carrot mixture, add avocado and top with tomato mixture.

Enjoy!

Coconut-Almond Pie

Ingredient list:

1 prepared graham cracker pie crust

2 C flaked coconut divided

1 can of creme of coconut (not coconut cream, you can find it by the drink mixers)

1 C almond milk

4 egg yolks

2 tbsp coconut sugar (white sugar is ok)

4 tbs cornstarch

1/2 tsp sea salt

1 tbsp coconut butter

1 tsp almond extract

1 C heavy whipping cream

1 tsp vanilla

Method:

Pre heat oven to 400

Place 1/2 coconut flakes on baking sheet
Cook until browned 3-4 minutes
Set aside
In a medium sauce pan bring milk and coconut creme to a boil

In a bowl whisk together yolks, sugar, salt and cornstarch

Once milk is boiling slowly add into egg yolks

Once incorporated pour back into sauce pan and whisk until thickened

Stir in 1 C coconut flake, almond extract and coconut butter

Pour into crust

Cool overnight or for at least 4 hours

Mix whipping cream and vanilla until thickened

Top pies with whipped cream and toasted coconut flakes

Enjoy!

Potting plants

I found the cutest planters at Big Lots for $10 over the weekend! I love the bright colors, I got one of each. I did drill a few holes in the bottom to help with drainage as well as putting a few rocks in the bottom. I filled the planters about half way up with my own soil and then used a potting mix for the rest. I went to Glover nursery in West Jordan to get all my plants. I love mixing so the bright colors. I did a mix of bright annuals along with some perennials I will transplant into my yard in fall. Here are a few photos of the finished products.

Poached Salmon

Ingredient list:

4 filets of skinless salmon

3 C vegetable broth

2 sprigs fresh dill

1 lemon sliced

10 green olives sliced

Sea salt + pepper to taste

Method:

Bring broth, dill and lemon slices to a boil, reduce heat

Add salmon filets

Simmer for about 8 minutes until cooked through

Top with sliced olives, sea salt, pepper and additional lemon if wanted

Enjoy!

Beet Couscous

Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous

2 garlic cloves

2 tbsp balsamic vinegar

1 C beets chopped finely

2 C kale

2 1/2 C vegetable broth

2 vegan sausage links chopped

Sea salt + pepper to taste

Method:

Heat oil in a medium skillet over medium

Add onions and cook until translucent

Add beets

Add garlic and vinegar

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula

Season with salt and pepper if wanted

Enjoy!

Bibb lettuce salad

Ingredient list:

1/2 small red onion sliced thinly

1/2 C vinegar (I used white wine but white, red wine or rice would be okay also)

1 head of Bibb lettuce ripped into small pieces (I love the living kind)

2 vine ripened tomatoes sliced (I used orange)

1/2 English cucumber slices thinly

1/2 lemon (juice)

2 tbsp olive oil

Sea salt

Black pepper

Method:

Place onions in a small bowl and cover with vinegar. Let onions pickle as you assemble the salad.

Place lettuce, tomatoes + cucumbers in a large bowl

Add lemon juice and olive oil on salad, toss

Top with onions

Sprinkle with salt and pepper

Enjoy!

Stuffed mushrooms + jalapeño’s

Ingredient list:

Mushrooms:

4 large portobello mushrooms cleaned, stems removed and set aside

1 tbsp olive oil

1 red bell pepper

Mushroom stems

1 white onion chopped

3 garlic cloves minced

1 jalapeño sliced thinly

1 C spinach chopped finely

2 tbsp cream cheese

1 tsp sea salt

1 tsp black pepper

1 tsp chili powder

1 C lump crab meat

Method:

In a large skillet heat oil and add onions, garlic and peppers

Cook until soft about 4 minutes

Add mushrooms, jalapeño, spinach and crab

Cook until warned through and add cream cheese

Combine thoroughly and add all seasonings

Spoon mixture evenly into mushroom caps

Grill for 10-15 minutes until mushrooms start releasing juices and are soft.

Enjoy!!

Jalapeño’s

Ingredient list:

10 large jalapeño’s cut vertically and seeded

1/4 C whipped cream cheese

1/4 Colby jack shredded cheese

4 green onions chopped

1 tsp salt

1 tsp black pepper

Method:

Combine cream cheese, shredded cheese, onions, salt and pepper

Spoon mixture into each jalapeño

Sprinkle with chili powder if wanted

Grill for 10-15 minutes until they start to soften

Enjoy!

I also brushed a few ears of corn with olive oil, sprinkled salt and pepper along with some chili pepper on them and put them on the grill also. They turned out great!

Poppy field

My sister took to me the prettiest place tonight. In highland there is a small grove covered in Wild poppies. They were amazing! I can’t believe how big some of them were. There was also a huge, yellow wild rose bush. I was in heaven. Here are a photo ms but they won’t do them justice, they were even prettier in person.