Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Meatless Chili for Those Who Hate Kidney Beans

I extremely hate kidney beans. Very much so. They are not good. But chili on the other hand is quite good. The best way to thwart its high fat content is to go meatless. The magic of chili is that the flavors are so strong the meat won't be missed. The right combo of beans and spices. will make a savory and delicious stew. If you know how.

Ingredients

1 can of garbanzo beans, drained and thoroughly rinsed.
1/4 cups of dry barley
1/4 cups of dry lentils
1/4 cup dry rice (white or brown)
1 can petite cut plain tomatoes including juice
1 can vegetable broth
1/3 cup water
1/2 a medium yellow onion diced
6 cloves garlic minced
1 cup frozen vegetables of your choice (broccoli, carrots and cauliflower are good options)
1/4 cup grated Parmesan cheese
3 tsps ground pepper
2 tsps paprika
3 tsps garlic powder
2 tsps oregano
1 tsp salt
1 tsp chili powder

Begin by combing all beans, barley, rice, broth, water, garlic, onion and tomatoes in a medium sized sauce pot. Simmer on medium uncovered for approximately 20 minutes or until all dry beans are nearly tender.

Add in frozen veggies and all spices.

Lower burner to medium low heat and continued simmering uncovered for 15-20 minutes more or until only minimal/thick liquid is left. Stir occasionally during this process.

Turn off the heat. Remove to cool burner on stove. Add cheese and stir.

Taste. Add any additional spice to your preference.

Enjoy a delicious meatless chili without kidney beans. Easy. Nutritious and absolutely delicious.