Fresh Tomato and Onion Salsa

2 cups freshly diced tomatoes, seeded

1 medium sweet onion, finely diced

8-10 cloves garlic, peeled and finely diced

1 Teaspoon dried oregano

2 Lemons, juiced

2 Tablespoons Sea Salt

1/4 cup spring water

—————————————

Combine everything but the water in a bowl, mix together well. Pack the tomato-onion mix into a Quart jar, then add the water, adding more to cover the tomato-onion if necessary.

Tomato-Onion Salsa
Tomato-Onion Salsa

 

Cover tightly and leave at room temperature for 48 hours. Store in refrigerator after that.

Good with corn chips, on taco’s, or anything else you can imagine.

————————————————————————————

This recipe was adapted by me from Page 103  “Salsa” of Nourishing Traditions by Sally Fallon

 

 

Corn-Bread Taco Casserole

This recipe is made in a 9×13 glass pan, serves a large family or small group easily. (Really delicious first time, or as leftovers!)

Make a double recipe of cornbread batter, layer cornbread batter and taco meat and cheese, bake in the oven until the cornbread is done, lightly browned on top.

Taco filling:

  • 2 lbs ground beef
  • 2 tablespoons Ancho Chili Powder
  • 1/2 small onion, finely diced
  • 3 cloves garlic, smashed and finely chopped, smashed to paste consistency
  • 1 tablespoons Cumin
  • 1 teaspoon Sea Salt
  • 1 teaspoons Oregano
  • 1 small cans diced tomatoes

Cornbread Batter:

  • 2 cups cornmeal
  • 1 1/2 cups white spelt flour
  • 1/4 cup sugar
  • 5 teaspoons (non aluminum) baking powder
  • 1 teaspoon sea salt
  • 2 cups milk
  • 4 eggs
  • 1/2 cup melted butter

——————

  • 2 Cups of Monterey Jack Cheese shredded fine

Put half corn bread batter on the bottom of the pan. Taco filling goes next, then cheese, then the last half of corn bread batter.

Bake for 20 to 30 minutes at 400 degrees F., or until the cornbread on top is set and lightly browned.

Serve and enjoy piping hot!

Penne Pasta & other dishes

I had a box of Penne pasta I’d gotten at Costco a long time ago, never used any of it since I like the Capellini pasta with my homemade version of meat sauce often, and didn’t want to add another tomato sauce dish into the mix. (All my life I made meatballs to go with my sauce until sometime in the last 5 or so years I did it the “wrong” way and made meat sauce, and only have made meat sauce since, except for one time I forced myself to make meatballs in the last year. That’s a whole topic unto itself for sometime.)

I was out of Capellini though one night in the past couple of months and went looking for ideas online about something besides my normal meat sauce & what to do with Penne.

I found this: http://simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/

That is similar to what I now make sometimes, using Penne, and my nearly 3 year old loves it the best on anything I make.

I don’t make that recipe, just use it for inspiration. I nearly make my regular sauce, but I leave out olives & put less basil & in it, and put Thyme in it (something I don’t put in my regular sauce ever) and it is good.

I serve my “spaghetti” meals with meat sauce in a separate dish from the pasta. The Penne though, I mix them in the dish.

There is another dish I make using medium noodles. I got the idea from a Cambell’s cook book I have. I’ve been making that more since Winter. Never before that. In the last month I took that idea and pared it with the Penne idea and made a third dish.

I know I don’t have any recipes written out in this post. My recipes are not cook book sort. I cook this kind of thing with my feelings (don’t know that that is the right way to say it.)

When I cook it’s for a larger than many households crowd. Hubby isn’t always here, but the rest of us are: 14 year old boy (eats more than anyone here), 11 year old girl (usually eats way more than me), 9 year old boy (spotty eating habits, getting more sometimes though), Toddler (eats a lot sometimes, not much others) then me and hubby.

I like to cook so that there is some left-over for snacks and lunches, at least 1 or 2 or 3 servings. Sometimes I sort of plan that and make a lot, and often in such a case there are no left-overs at all.

I’ve been stuck in the “what to make” rut a lot the last few years, so this post has progress showing for me. Less “hamburger crap” [ground beef stroganoff) –which is great. That nick name for the dish shows my feeling about it. It’s what I’ve called it for a long time around here, something that doesn’t sound very nice indeed.