Fresh Salsa

Coming from two very Mexican-food-permeated regions in the US, salsa has always taken up a large section of our refrigerator.  And, in Bulgaria, it's no different.  However, I didn't want to pay an arm and a leg for the store-bought kind (I'm still amazed that Bulgaria has it!).  So, as soon as we got settled in Plovdiv this past summer, I went searching.

That's when my Peace Corps buddy gave me the best, simplest salsa recipe.  It's chunky.  It's fresh.  It's so flavorful, you won't even need chips!  Just a spoon.

You'll need:
2 med. tomatoes, diced
1 cucumber, diced
1 yellow onion, diced
2 jalapeno peppers, diced (optional)
2 large green bell peppers, diced
2 garlic cloves, finely chopped
1 sprig of cilantro, finely chopped
1 lemon
1 teaspoon salt

Basically, throw all the veggies in a large bowl, sprinkle the salt over it, squeeze the lemon over that, and mix well!  My picture doesn't have cilantro included, as I still have to work on getting my herb garden going.  My mother-in-law brought us seeds when they came for Christmas, and I can't wait!

Anyway, this particular recipe makes one Gladware Deep Dish full of salsa (I'll have to measure it next time I make it!).  You can easily halve it.  I use a lot of it for preparing Mexican dishes, so this amount is perfect for us!  Be sure to store in the fridge.  It keeps for about a week.

Ok, my mouth is watering and it's too late to do anything about it.  I better stop writing!

You guys have a great weekend!

Sweet Basil Tomato Quiche

Today starts a 4-day weekend for me.  So excited. I'm not exactly sure what I'm going to do, and I'm trying not to get too over-eager with my to-do list. But, I hope to post something my sewing machine and I have been up to, lately.

Meanwhile, we still gotta eat, right?  So, here's what we're having for dinner tonight.  It's one of my favorite recipes from More-with-less, a gift from my wonderful mother-in-law!  And, as usual, it's modified, Euro-style!

I call it "Sweet Basil Tomato Quiche."  And, I make it crust-less.  It's so flavorful, you won't even miss it.

You'll need:
2 medium tomatoes, diced
1 large yellow onion, diced
1/2 teaspoon basil
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup (55 g) yellow cheese, shredded
1/2 cup (55 g) goat cheese, crumbled
2 eggs, beaten
2 Tablespoons flour
3/4 cup (175 ml) milk
1/4 cup (60 ml) plain yogurt

PREP: Pre-heat oven to 375 F (190 C).  Dice your tomatoes and onion, and toss them into your pie plate (or round casserole dish). Shred your yellow cheese, crumble your goat cheese, and beat your eggs (in a medium bowl).

SPRINKLE: Sprinkle the basil, sugar, salt, and cheeses over the tomatoes and onions. Toss with a fork to mix together.

DAIRY: In the medium bowl with the beaten eggs, add the flour, milk, and yogurt.  Whisk together and pour over tomato mixture.  Shake the dish a little bit to spread the egg mixture out.

BAKE: Bake for 40-45 minutes or until egg is set. Let cool for 10 minutes and serve!

YIELD: 4 servings

This is another really healthy, filling meal.  It's approximately 227 calories per serving and vegetarian.

This would go swimmingly with garlic bread and a garden salad.

Dig in!