Roasted Salsa

This is from the Williams-Sonoma canning cookbook. We did 75# yesterday.

Wash 3.5 pounds of Roma tomatoes and cut in half. Coat in oil and grill (we used the indoor grill). Grill 1-2 oiled jalepenos and then seed them. Grill 1 large oiled onion. Run everything through the food processor along with 10 cloves of garlic. Put in large stock pot with 1/4 cup lime juice, 1 tsp salt, and 1/3 cup of cilantro. Simmer for 20 minutes.

If canning: put into jars with 1/4 inch headspace and process for 15 minutes. They say it will store for 6 months.

Egg Rolls

I always feel like I deserve a medal when I make something that all five of us eat. I served this with fried rice.

Saute ginger and garlic in sesame oil. Add a can of diced water chestnuts and a bag of cole slaw mix and cook for about 5 minutes.

Form eggrolls. Spray well with cooking spray and bake at 450 for 10 minutes. Turn them over and bake for 10 more minutes.

I served these with what was supposed to be homemade peach jam but didn't entirely set up and so was more like peach syrup and therefore reminded me of duck sauce. :)

Green Smoothies

It might have looked like green slime, but it tasted great.

In a blender:

two handfuls of spinach
a cup or so of apple juice
two frozen bananas
two very ripe bananas

A Dessert I Invented

I wanted to use some of the homemade peach syrup I have; I couldn't bear to turn the oven on. Hence:

In bread machine on sweet setting:
1 c milk
1 egg
2 T butter
1/3 c brown sugar
3/4 t salt
1.5 c white flour
1.5 c whole wheat flour
2.5 t yeast

Cut into slices and serve with peach syrup and whipped cream. Yum!

Pancakes

* 1 cup uncooked rolled oats
* 1 3/4 cups whole wheat flour
* 1/4 cup brown sugar
* 2 tablespoons dry milk powder
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 cups milk
* 2 tablespoons vegetable oil
* 1 banana, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, and vegetable oil. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

I doubled the recipe and put half the batter in the fridge for tomorrow. These were excellent pancakes.