Years ago I ate a bowl of gazpacho (cold tomato vegetable soup). Today I finally made some gazpacho myself. Here are three short videos of my process. (recipe below)
Three videos were easier to upload using my DSL internet connection to Youtube than making one long video.
Yep, I tasted with the same spoon at the end. Oops. Don’t do that if you are sharing your food with others. Since no one was here to eat my gazpacho I can do what I want.
Here’s my ingredient list: 2 pounds tomatoes (I ran out of tomatoes and finished with canned diced tomatoes), 1 cucumber, 6 sm. orange or red peppers that equal regular size red pepper, 2 green onions, 2 garlic cloves, 1 jalapeno (seeds removed). Chunk veggies so easier to put in food processor. Blend in processor until well combined. Add 1/2 tsp salt and 1 TB balsamic vinegar.
Put gazpacho in refrigerator and chill. Best eaten the next day.
My gazpacho came out pretty spicy, but I like it. I’ll consider halving the jalapeno next time.
This recipe seemed perfect for me. It was an onion-less potato salad and though I like onions, lately they don’t like me.
There was one issue that occurred just as I was finishing boiling the potatoes. Listen to my blog and find out what happened.
Recipe Ingredients: 1 pound of russet potatoes, 5 hard-boiled eggs, 3/4 cup mayo, 1/2 cup plain Greek yogurt, 3 TBs yellow mustard, 2 TBs vinegar, salt and pepper to taste.
Boil whole potatoes, drain when done, cool slightly, and then cube.
Separate egg whites and yolks. Mash yolks, add the rest of the ingredients and mix them together. Add chopped whites and potatoes. Mix.
That’s it. I loved the taste. The extra egg yolks and mustard did the trick for me.
But as I was moving my bowls around the counter, my scraper fell against the still-hot electric burner. Oops. That was the real twist for me. Don’t copy that part though. A melted scraper is not in the recipe.
I missed one prime ingredient yesterday when I sent this recipe. I forgot the brown sugar! Please add 3/4 cup of packed brown sugar to your pie. I used a little less because that was all I had and it tasted good, but leaving it out all together would not be a good thing.
Easy Pumpkin Pie
One 15 oz can of pumpkin; one 12 oz can of evaporated milk; 2 beaten eggs; 3/4 cup brown sugar; 1 tsp flour; 1/2 tsp salt; one TB of pumpkin pie seasoning (or substitute 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp ground cloves). Mix all together and pour into 9″ deep dish pie shell.
Bake at 350 F for 55 to 60 minutes. Cool. Eat.
Pumpkin pies are easy to make, especially when you have all the ingredients AND USE THEM.
It dawned on me that I hadn’t added the brown sugar in the middle of the night. So sorry.
This is one reason I’ll never be writing a cookbook.