Minestrone Soup with Shredded Pork

Post by Tisha
(Inspired by Giada De Laurentiis)

Yields: approx 11.5 cups

Ingredients:
1 lean Pork Sirloin Tip Roast (approx 28 oz.)
1 large onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
2 large kale leaves (or any good looking green), stems trimmed and coarsely chopped
1 Tbsp garlic powder
1 Tbsp Italian Seasoning mix
1 can diced tomatoes (fresh tomatoes would be best)
4 cups water
4 tsp Organic "Better Than Bouillon" Beef Base
1 ounce piece of parmesan cheese (or pecorino romano cheese) rind
salt and pepper to taste
(flour, salt and pepper for browning meat prior to cooking in the slow cooker)
beans, pasta, and/or rice of your liking

Directions:

1. Place pan on medium-high heat with oil.

2. Mix flour, salt, and black pepper in a shallow bowl/plate.

3. Quarter meat and lightly coat all sides in flour mixture.

4. Brown all sides of quartered meat in oiled pan.  Set aside.

5. Dissolve beef base in warm water; whisk thoroughly.

6. All vegetables, cheese rind, liquid mixture, and meat to a slow cooker.

7. Set to low and cook for up to 8 hours.

8. After 8 hours, gently "pull apart" meat with a wooden spoon to create "shredded pork" within the soup.  Make sure to remove the rind and discard before serving.

9. Serve hot and add beans, pasta and/or rice.

Tip:

1. Prep veggies, liquid mixture and brown meat the night before.  Store all of it separately in the refrigerator over night.  In the morning, before you leave the house, put it all in the slow cooker and set to low for 8 hours.  Enjoy when you get home from a long day with no work in the kitchen!

2. Prepare beans, pasta, and/or rice separately and add to soup just before serving.  This way the beans, pasta, and/or rice will not get soggy in the soup throughout the week.  (The beans will probably be okay in the liquid, but I have just gotten it the habit of adding complex carbs when I am ready to eat it.)d

PASTYS

Posted by Cam                                                              

I first learned to make this dish in the early 70's from my then husbands family who are of Polish/Croatian descent.  The Pasty originated in England where wives would put meat and or vegetables in a pie crust (turnover) and send it with their husbands lunches when they worked in the mines.  It was an inexpensive meal and easy  for them to eat.  The only thing that I have changed to this recipe over the years is that I discovered Krusteaz Pie Crust Mix and never went back to crust from scratch again.

INGREDIENTS:

2 lb round steak

3 med red potatoes

1 med yellow onion

2 tbs garlic powder

1 cube butter

1 tbs kosher salt

2 tsp ground black pepper

2 boxes Krusteaz pie crust mix/or enough crust for 2 pies

Trim fat from steak and cut into small cubes.  Cube red potatoes (small) and dice onions; mix into meat.  Add garlic powder, salt & pepper.  Set aside.  Prepare pie crust mix according to directions (or prepare scratch crust). 

NOTE:  Russet potatoes have more water content and can make the bottom of the pasty a little soggy so I prefer the denser red potato.

Pull a section of pie crust off and roll out into about a 9" diameter circle  Spoon filling onto center of rolled dough; place a pat of butter on top of filling then carefully take one end of crust and fold over the filling. Trim excess crust and then crimp with a fork.

Place on a cookie sheet lined with non-stick aluminum foil (or spray pan with non-stick spray).  Bake in preheated 375 degree oven for 45 minutes or until a nice golden brown.  To serve break hot pasty open on plate and pour brown gravy over the top.  Or serve them cold to be eaten like a sandwich as the miners would have eaten them. 

Greek Grilled Cheese Triangles

Greek Grilled Cheese Triangles
Post by Tisha

For the younger members of our family, eating Turkey Gyros with Gyro Spice Mix is not quite an option yet.  In the meantime, they enjoy pita bread filled with cheesy goodness.  Greek Grilled Cheese Triangles are great for lunches as well for the whole family (adults included), especially on a cold winter days.

What you will need:
-Pita Bread (see earlier post)
-Your favorite cheese, grated
-Extra Virgin Olive Oil
-Pan

What to do:
-Cut pita bread in half and stuff full of cheese.
-Place stuffed half pita in a hot oiled pan over medium-high heat.
-Lightly brown both sides of the pita bread until cheese melts.
-Remove from pan to a cutting board.  Allow to cool and cut into 4 mini triangles.
-Serve and eat.

Turkey Gyros

Turkey Gyros
Post by Tisha
(Inspired by Jeff Mauro)
When we eat in our family, we typically go big and bold in the flavor department. These Turkey Gyros are keeping that tradition alive.  The flavor from the Gyro Spice Mix gives this dish a broad spectrum of flavors--every bite provides something new and exciting compared to the last.  Upon review, the list of ingredients for this dish might seem a little intimidating at first, but in all reality it is easy to prepare. A little preparation the night before will go a long way and all your efforts will be worth the work in the end.  Turkey Gyros provide a healthy and satisfying way to end a long work day.


The night before (or earlier in the day), prepare...
(15 to 20 minutes)


1) Meat
Ingredients:
1 lb 10 oz lean ground turkey (or any lean ground meat of your choice)
4 1/2 tsp Gyro Spice Mix (see previous post)
2 tsp juice of a fresh lemon (or lime)
1 Tbsp extra virgin olive oil
Directions:
-Combine and incorporate the night before and allow to marinate.  If unable to prepare the night before, combine mixture at least 2 hours prior to cooking.


2) Feta Mint Tzatziki Sauce (see previous post)

3) Cucumber Tomato Relish (see previous post)

• 
  
• Day of...

(15-20 minutes)


1) Brown the meat in a pan over medium-high heat.  Cook thoroughly.  While the meat cooks, warm the appropriate amount of Pita Breads (see earlier post) in an oiled pan, microwave or oven until heated through.
2) Drain excess liquid from the mixture and return to the pan or a serving dish.
3) Assemble gyro meat, tzatziki sauce, and relish to your own liking.  Enjoy.


Notes:
-Turkey Gyro Meat yields approx 18 oz.
-Per 1 oz. Serving of Turkey Gyro Meat:
Calories-65
Carbs-0g
Fat-4g
Protein-8g
Sugar-0g
Sodium-29mg

Cucumber Tomato Relish

Cucumber Tomato Relish by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes, seeded and finely diced
• 1 English cucumber, seeded and finely diced
• 1/2 red onion, finely diced
• Freshly ground black pepper
• 1 tso kosher salt

Directions:

-Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors (or assemble the night before for best results).

Yields: about 3 cups or 48 Tbsp (1 serving = 1 Tbsp)


Per Serving:

Calories-5g

Carbs-1g

Fat-0g

Protein-0g

Sugar-0g

Sodium-40g

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Feta Mint Tzatziki Sauce

Feta Mint Tzatziki Sauce by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 English cucumber
• Salt
• 1 cup plain low-fat greek yogurt
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced or pressed
• 2 tablespoons minced fresh mint

Directions:

-Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.

Yields: about 2 cups or 32 Tbsp (1 serving = 1 Tbsp)


Per Serving:
Calories-12
Carbs-1g
Fat-0g
Protein-1g
Sugar-0g
Sodium-28mg

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Gyro Spice Mix

Gyro Spice Mix
Post by Tisha

(Inspired by Pets'R'us)

Preparing this spice mix in bulk provides a quick and easy way to season meats in the coming days/weeks.  The bold flavors in this mix are sure to change up any mundane routines in your nightly meals.

Ingredients:

2 tablespoons chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 tablespoon paprika , hot or sweet

1/2 tablespoon garlic powder

1 tablespoon dried italian seasoning (primarily thyme based)

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (optional)

Directions:

1. Mix herbs and spices, transfer to a jar.

2. Use for chicken, lamb, pork and minced/ground meats.

3. Mix a few teaspoons with lemon/lime juice, olive oil and salt to taste and mix that with the type of meat you selected.

4. For kebabs or burgers, add to the mince with some salt.

5. Allow spice mixture to marinate with the meat for at least 20 minutes and up to a full day.

Whole Grain Sandwich Bread

Whole Grain Sandwich Bread
Post by Tisha
(Inspired by TheFreshLoaf.com)

For those that might not know, I am entering the homemade bread making world.  This is the second bread I have tried making and it was a success.  It is a whole-wheat and spelt sandwich bread that has a nutty and complex flavor, with the soft and moist interior we all love from standard white breads.  Plus, there is a little added sweetness from the honey.  Try toasting it in the morning to go with your eggs or use it to make french toast on the weekend.  Your kids will love it as well for sandwiches.  Dylan prefer a standard PB&J, while Hayden love peanut-butter and honey between his two slices.


Night Before:
1 cup spelt flour
2 cups whole-wheat bread flour
2 1/2 cups warm water
2 tsp dry active yeast
-Combine all ingredients together and mix until well incorporated, then cover and let sit overnight.

Day of:
2 cups spelt flour
1 1/2 cups whole-wheat bread flour
4 Tbsp or ¼ cup honey (or sugar if you prefer)
4 Tbsp extra virgin olive oil
1/4 cup milk
2 tsp kosher salt
1  tsp yeast
-First, stir in honey, butter, milk, salt, and yeast until they are pretty well incorporated.  Then add your flour by the 1/2 cup.

-The dough is going to be a sticky mess, but that's ok. Turn the dough out onto a lightly oiled surface and work it the best you can.   You may want to incorporate some stretch and folds into this stage of the breadmaking process (see youtube video clip for this technique here).  Shape your dough into a ball and put into an oiled bowl, turn once to coat, and let rise for 45 minutes.

-Do your first of two stretch and folds, put the dough back in the bowl, let it rise for another 45 minutes.  Then do your second stretch and fold.


-Now let the dough rise until double its original size.  Approximately 75 minutes for me.





-Now, divide your dough evenly in half and preshape into two loaves, let rest for 10 minutes.
Then, do the final shapingof your loaves and put in oiled bread pans (see youtube video clip for this technique here).  Cover them loosely with plastic wrap and let rise til doubled.  Mine only took 45 minutes.
-Once your loaves are risen, slash them down the middle, and throw in the oven at 375*F until they are a deep golden brown and sound hollow when tapped on the bottom.
Per Slice:
Calories- 119
Carbs-21g
Fat-2g
Protein-3g
Sugar-3g
Sodium-122mg
Yields: 2 loaves/16 slices per loaf

Turkey Meatloaf

Turkey Meatloaf (by Jamie Eason)
Post by Tisha
Yields: 12 servings (1 serving = 1 square)

Ingredients:
1 – 12 oz package of chopped onions and peppers, thawed (or 1 – 1 ½ C fresh)
1 tsp salt
1 tsp black pepper
½ tsp dried italian seasoning
1 tsp minced garlic (or paste)
¼ cup low sodium soy sauce
¾ cup low sodium chicken broth
2 tsp tomato paste (no salt added)
1 lbs 10oz extra lean ground turkey (or chicken breast)
1 cup quick cooking oats
4 egg whites
1 cup reduced sugar ketchup (no high fructose corn syrup)

Directions:
1. Preheat oven to 350*F and prep a 8 X 11.5 Pyrex dish with non-stick spray.
2. In a large sauté pan, cook the onions and peppers with salt, pepper and italian seasoning until onions are translucent (about 5 minutes). Next, add garlic, soy sauce, chicken broth and tomato paste, mixing until heated through. Set aside to cool.
3. In a large bowl, combine ground turkey, egg whites, oats and sautéed mixture (cooled). Mix by hand until all incorporated and press flat into the 8 X 11.5 prepared Pyrex dish.
4. Spread ketchup in an even layer on top of the prepared turkey and place in the oven to bake for about 45 minutes or until internal temperature reaches 165*F.
5. Remove, cool and cut into 12 even squares.

Per Serving:
Calories-143
Carbs-10g
Fats-5g
Protein-15g
Sugar-4g
Sodium-411mg

Apple Pie Spice

Apple Pie Spice (by Tosco Reno)
Post by Tisha


Ingredients:
1 tsp ground cinnamon 
1/2 tsp nutmeg 
1/4 tsp allspice 
1/4 ground cardamom 


Instructions: 
1. Combined all ingredients in a small glass jar or a small tupperware container. Shake well to combine. Store with other spices. 
2. Store until ready to use. Apple Pie Spice can be added to all sorts of dishes, such as, breads, cereals (e.g. oatmeal), and smoothies.

Spiced Yam Protein Bars

 Spiced Yam Protein Bars
Post by Tisha
(Inspired by Jamie Eason's Pumpkin Protein Bars)

Brief Description:
Having a quick and healthy snack is important, especially when you are on the road or have a busy day ahead.  Making these protein bars yourself will not only allow you to control the quality of the final product, but it will make your house smell like the holidays.  These tasty protein bars can be stored in your fridge for up to a week or can be frozen for up to 2-3 months.  The best way to enjoy them is warmed in the microwave with a hot cup of coffee.

Ingredients: (If possible, have all at room temp, esp eggs and yams)
1 Tbsp Agave Nectar (natural sweetener)
4 oz. of unsweetened applesauce
2 tsp ground cinnamon
2 tsp apple pie spice (see following post)
1/2 tsp ground clove
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 tsp vanilla extract
4 large egg whites (or 3 large egg whites and 1 whole egg)
15 oz. of pureed yams (purchase whole yams, bake at 400*F until cooked thoroughly, puree with water until smooth) or 1 can of yams from your local supermarket.
2 cups oat flour (see previous post) or any other flour you have on hand.
4 scoops whey protein powder (e.g. ON Gold Standard Natural 100% Whey Protein Powder - Vanilla)
3/4 cup of unsweetened almond milk (or any milk you have on hand)
1/2 cup chopped walnuts (optional)

Directions:
1. Preheat oven to 350*F
2. Spray a 9X13 pyrex dish with non-stick spray.
3. Combine dry ingredients (spices, baking powder, baking soda, oat flour, whey protein) in medium bowl. Stir well.
4. Combine wet ingredients (agave nectar, applesauce, vanilla, eggs, yams, almond milk) in large bowl.  Stir well.
5. Add dry ingredients into wet ingredients.
6. Add optional walnuts and mix until incorporated.
7. Spread batter into the Pyrex dish and bake for 30 minutes.

Makes 12 squares.  1 serving=1 square.

Per Serving: (w/out walnuts)
Calories- 146
Carbs- 21g
Fat- 2g
Protein- 12g
Sugar- 4g
Sodium- 273mg

Fast and Easy Kid Pizza

Fast and Easy Kid Pizza

Post by Dylan (and Mom)
(Photo by Dylan)

Yields: 1 regular pizza in approx 20 to 25 minutes (including cool time)

Dylan says, "The olives are Hayden's side and the cheese is my side."




Ingredients:
1 envelope Fleischmann's Pizza Crust Yeast Fast & Easy (follow directions on the back)
1 3/4 to 2 1/4 cups flour
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm tap water
3 Tbsp oil
about 3/4 cup or so Homemade Marinara Sauce
about 3/4 cup or so mozzarella cheese
1 small can black olives
Pizza stone

Directions:
1. Preheat oven to 500*F with the pizza stone already inside the oven.
2. Combine 1 cup flour, yeast, sugar, and salt in a large bowl.  Add water and oil.  Mix together well blended, about 1 minute.
3. Add gradually, 1/2 cup flour until soft dough ball is formed; will be slightly sticky.  Add additional flour if needed to form dough ball.
4. Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes.  With floured hands, press dough out or use a rolling pin to make a round pizza pie crust (about 12" round).
5. Top with mozzarella cheese all over.  Top half the pizza with olives.
6. Bake on pizza stone for 10 minutes or until the cheese is bubbly and crust is brown.
7. Cool, cut and eat.

Chunky Guacamole

Chunky Guacamole
Post by Brandon

Brief Description:
I'm a late convert to guacamole. When I was a kid, I couldn't even look at it let alone eat it. Now it's a genuine treat and a must have for watching a big game on TV. To make up for lost time, I go big now, with generous chunks of avocado and tomato and plenty of cilantro.


Yields about: 1 3/4 cups or 28 Tbsp
Serving Size: 1 Tbsp

Ingredients:
4 small ripe avocados, mashed into chunks
1 lime, juiced
1/4 yellow onion, diced
1 roma tomato, chopped
1 handful fresh cilantro, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
dash of cayenne

Directions:
1. Combine avocado, lime juice, mash leaving small chucks of avocado.
2. Add diced onion, chopped tomato and minced cilantro.
3. Add seasoning, mix thoroughly.
4. Cover with saran wrap, leave in fridge for at least one hour.
5. Stir again before serving; enjoy this dip with some homemade pita chips (see previous post).

Per Serving (1 Tbsp):

Calories- 48
Carbs- 3g
Fat- 4g
Protein- 1g
Sugar- 0g
Sodium- 37mg


Special Notes:
1 cup = 16 Tbsp
1/2 cup = 8 Tbsp
1/4 cup = 4 Tbsp

Pita Chips

Pita Chips
Post by Tisha
(Created by Tisha)
What you will need:
-Homemade Pita Bread 1-2 days old (see previous post)
-Olive Oil
-Salt
-Pepper
-Italian Seasoning
-Bread knife
-Pan
-Oven

What you need to do:
1. Preheat oven to 375*F.
2. Cut Pita Bread into 8 "pie shaped" slices.
3. Place pita slices on a pan, spacing them out evenly.
4. Drizzle olive oil over each slice.
5. Top with salt, pepper, and Italian Seasoning.
6. Place in preheated oven for roughly 12 minutes.
7. Remove and allow chips to cool.
8. Serve with your favorite dip (e.g. "Chunky Guacamole" or "Fresh Guacamole").

Per Pita Chip w/out additional olive oil (i.e. 1/8 of Pita Bread)
Calories- 26
Carbs- 4g
Fat- 1g
Protein- 1g
Sugar- 0g

CHICKEN ENCHILADAS WITH VERDE CREAM SAUCE

Posted by Cam

This recipe is a bit labor intensive but absolutely worth the time!  I have been told from friends who have enjoyed this dish that they were no longer going to go to any of the Mexican restaurants in town; they were just going to call me for reservations!  I think that has to be one of the best compliments I have ever received.  This recipe will fill 2~9x13 pans.  Because of the cream in the sauce they do not freeze well, so be sure to invite friends or family to help you eat them!

INGREDIENTS:

1 4 1/2-5 lbs. whole chicken

1 qt (32 oz) green tomato Salsa Verde

24 white corn tortillas

6 cups shredded cheddar or Mexican style cheese

6 cups chicken stock

16 oz sour cream

1 yellow onion

2 cloves garlic

4-5 tbls butter

10-tbls cornstarch

olive oil

salt & pepper to taste

In large stock pot cover chicken with water (at least 10 cups).  Halve onion; place in stock pot with garlic.  On medium heat bring to a boil; let simmer for about 3 hours or until chicken falls from the bone.  Remove chicken, de-bone and shred.  Pour stock through strainer into separate bowl and set aside.  Place chicken in large mixing bowl and add 1/2 cup chicken stock, 1 cup salsa Verde and 2 cups shredded cheese.  Set aside.  Over medium heat soften tortillas using olive oil in the pan.  Flip tortillas and remove from pan quickly; place on paper towels in layers to absorb some of the oil.  Fill each tortilla with 1 full tbls of chicken mixture; fold over filled tortillas placing them seam side down into a non-stick sprayed 9x13 pan.  After all enchiladas are in both pans take any leftover meat mixture and sprinkle over the top.  Then spread 2 cups of shredded cheese over the enchiladas in each pan. Then ladle Verde cream sauce (instructions below) over top (about 6 ladles full).  Place in a 350 degree preheated oven for 45 minutes.  Let stand for 10 minutes before serving. 

 

VERDE CREAM SAUCE:

In large pan melt butter, quickly whisk in cornstarch to make a rue.  Slowly pour in 6 cups of chicken stock.  On medium heat let sauce thicken stirring with a whick often.  Add remainder of the salsa Verde mixing thoroughly.  Slowly add sour cream stirring until completely blended.  Add salt & pepper to taste.

OPTION:  Using purchased roasted chicken, chicken broth and salsa Verde can be substituted if you don't want to start from scratch to make this dish.  The flavors will be a little different but also tasty.  I prefer starting from scratch.

FRESH QUACAMOLE

Posted by Cam

This recipe was given to me by an old girlfriend of my brother Ernesto.  Unfortunately I can't give her credit for it because it was so long ago I can't remember her name!  It is a little different each time I make it because I usually don't use a recipe.  I wrote the recipe today as I was making it to go with our dinner tonight. 

INGREDIENTS:

3 lg ripe avocados

1 bunch green onions

1~2 cloves garlic (depending on your preference)

1/2 bunch cilantro

1 large Serrano pepper

1 lime

1/4 tsp cumin

1/8 tsp cayenne pepper

kosher salt

coarse ground black pepper

Halve and remove seed from avocados.  Scoop out avocado and process in food processor or mash with potato masher.  Chop & dice onion, garlic, cilantro and Serrano pepper; mix into processed avocados. Stir in the juice of the lime. Add cumin and cayenne pepper.  Salt & pepper to taste.

Makes 2 1/2 ~3 cups

OPTION:  For less heat remove seeds from half or whole jalapeno pepper.

GREEN TOMATO SALSA VERDE

Posted by Cam

A few summers ago we had a bad growing season that left us with an abundance of green tomatoes.  Not wanting them to go to waste I decided to can them and come up with a recipe later.  That winter I wanted something different to serve company for dinner; I looked through the pantry, saw the canned green tomatoes and my Salsa Verde recipe was born.  This is a versatile salsa that can be served alone with chips or as a condiment.  My favorite way to use this is to make a Verde Cream sauce for my enchiladas. 




INGREDIENTS: 

30-32 cups crushed green tomatoes
3 lg red onions
2 lg yellow sweet onions (Walla Walla sweets are the best when in season)
13 green jalapeno peppers
12 cloves of garlic
3 bunches cilantro
2 red bell peppers
2 limes
2 cups vinegar
2/3 cup kosher salt
1 1/2 tbls coarse ground black pepper

Quarter whole green tomatoes and crush in food processor or food mill (you will need 30-32 cups).  Process onions, peppers, garlic and cilantro in food processor and place in large stock pot with crushed tomatoes.  Add all other ingredients.  On medium heat bring to a slow boil.  Simmer for 30-45 minutes or longer to reduce the liquid and thicken salsa.  Pour into prepared sterilized quart jars.  Process in water bath for 25 minutes.  Makes 13 quarts.

OPTION:  For less heat reduce amount of jalapenos. 

FRESH~SUMMER SALSA

Posted by Cam

There is nothing better than fresh salsa/pico de gallo to go with your homemade Mexican dishes.  Wanting something fresh and a little different to go with a meal I was making for friends one hot summer; I got a little creative and came up with my "Fresh~Summer Salsa".  It was such a hit that I serve it all year!  This is wonderful served alone with chips as well as a condiment for your meal.

INGREDIENTS:

7 medium size plump Roma tomatoes

1 bunch green onions

1 clove garlic

1 lg. Serrano pepper

1/2 bunch fresh cilantro

1 granny smith apple

1 lime

1/4 tsp cumin

1/4 tsp cayenne pepper

kosher salt

course ground black pepper

Prep fresh ingredients by seeding Roma tomatoes and chop into sm-med pieces.  Dice green onions, garlic, Serrano pepper and fresh cilantro; mix together with tomatoes.  Peel, core and dice apple; add to tomato mixture.   Add juice of lime, cayenne pepper and cumin.  Salt and pepper to taste.  Allow salsa to set for at least an hour allowing the juice of the tomatoes to come out.  Mix well before serving.  Can also be prepared several hours before serving.  Leftover salsa will las in the refrigerator for a couple of days.

Makes 2 1/2~3 cups

OPTION:  fresh pears in season or jicama can be used instead of the apple giving just a little twist to the flavors!

If you would like less heat to your salsa remove the seeds from either half or the whole serrano pepper.  You can also cut the cayenne pepper to 1/8 tsp.

NOTE:  Not only does the lime juice add flavor to your salsa; it will also help prevent your apple from browning.