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…

Vinagrette and Mustard Beans

A delicious vegetarian meal is easy and tasty. Low in fat too.

Ingredients
3 tbls vinaigrette dressing - low fat is better
1 tbl spicy mustard
2 packets soy sauce from Chinese takeout
1/4 cup dry pearl barley
1/4 cup dry lentils
1/4 cup dry white rice
1/3 cup frozen baby carrots
ground pepper, garlic powder and paprika

Pour into large sauce pan 1 cup water, peeper, garlic powder and paprika. Cook lentils and barley in the seasoned water. Bring covered pot to a boil and then lower heat and simmer.

When most of the liquid is gone add dry rice and 1/2 cup more water.

Continue cooking covered for approximately 10 minutes.

Add frozen baby carrot on top on mixture in pot. Add 1/2 cup more water. Cook five minutes more.

In a small bowl whisk together vinaigrette, mustard, soy sauce and a few tsps of each spice.

When there is almost no liquid left in the bot of beans add your vinaigrette mixture. Stir and simmer on low heat for two minutes. Move to cool burner. Add 1 tsp more of each spice. Let sit three minutes before serving. Or store and reheat as needed later.

This meatless delight lasts several weeks in the fridge and packs a wallop of complex proteins.