Chickpea and Black Bean Salad

 Thanks to Beth Rank

Chickpea and Black Bean Salad
1 can chickpeas
1 can black beans
1 small onion
2 tomatoes
1/2 can black olives sliced in half
Cilantro (handful, chopped)
Avocado

Dressing:
3-4 Tablespoons olive oil
Juice of one lime (if your lime is dry, use 2)
Heaping Tablespoon of grated fresh ginger
1 or 2 cloves of grated garlic
Kosher salt to taste (I used about a teaspoon)
Cumin (scant teaspoon)

Directions:
Make dressing by adding ingredients together in a mason jar. Cover the jar and shake until well mixed or whisk ingredients together in a bowl.

Drain and rinse beans, then put in a bowl.
Add dressing to the beans and stir until coated.
Chop onion and tomato and slice olives. Fold these into bean mixture.
Add cilantro and put into fridge for 2 hours to chill.

Add chopped avocado and more cilantro just before serving

Makes 4 servings

Okra Fritters

I will admit, this is a lazy recipe, so lazy, I didn't even take a picture.

Get out your favorite cornbread recipe and cut it in half.

Heat vegetable oil in iron skillet, covering the bottom, about a 1/4 of an inch deep.

Cut okra pods in pieces as for frying.
 About 2 cups of okra pieces, but stir them into the cornbread batter.

Spoon about 1 Tbs. of okra batter, into hot grease.  Fill the skillet with "fritters."  Turn when it's obvious they are browned, about like cooking French toast.

Serve hot with fresh tomatoes, or as a side for tomato sandwiches.

Everything this summer is served with tomatoes.  LOL

    

Glazed Chicken

I'm in canning mode, so everything is getting made by the pot full!  I've been craving an old recipe that my Grandma used to make and I still prepare and preserve, today.  She called it "Chili Sauce," but it doesn't taste like any chili I've ever eaten.  Anyway, I had been canning all week and had a pepper with a couple of spots that needed to be cut out.  I never use questionable produce in canning, as it can break down even after the canning process.  I posted to social media that I needed an idea for chicken with a pepper.  My friend, Gerry, from "Cooking with Gerry" fame, suggested I add onion and whatever else was around the kitchen.  That's when it occurred to me!  I had just a few fresh ripe roma tomatoes left from the last canning round.  So, I did the unprecedented.  I made a partial recipe of Grandma's Chili Sauce and made a glaze for a baked chicken.

 1 cup Roma tomatoes, scalded and peeled
1/2 green pepper
1/2 cup diced onion
1/3 cup sugar
1/3 cup vinegar
1 tsp. cinnamon

Simmer all ingredients for about an hour.  Bake chicken @ 325° for 1 hour.
Pour sauce over chicken and continue baking @ 300° for 30-45 minutes.  Tangy, fresh, and delicious!

Chartilini

We are pleased to present, "Cooking With Gerry"

Spaghetti Squash Salad

I saw a picture and recipe of a Pasta Salad recently, that I thought would be delicious to make using spaghetti squash in the place of the pasta.  Well, when my first squash ripened, I couldn't find the recipe, so I winged it and, if I do say so myself, it was pretty delicious.  The avocado was not raised here on the place, but I do have three trees growing.

Ingredients:
1 medium Spaghetti squash
3 medium Tomatoes diced or a pint of cherry tomatoes halved.  I used a combination.
1 small Zucchini chopped
1 clove of Garlic minced
1/2 Green Pepper diced
1/4 cup Celery leaves
1/8 cup fresh Basil
4 TBS Olive Oil
2 TBS Balsamic Vinegar
Salt and Pepper
4 oz. Parmesan or Feta cheese

Cut spaghetti squash, in half remove seeds and bake @ 350° for 45 minutes.
I put the halves open side down in a baking dish with about 1/2" water, baked uncovered.
When cool enough to handle, remove squash flesh  with a fork in quick shredding motion.  Place in bowl, fluff to separate into spaghetti type pieces and refrigerate to cool.
Blend tomato juice, olive oil, and vinegar for dressing, set aside.
When squash is cool, add all the ingredients except the dressing and cheese.  Toss lightly.  Add dressing and cheese.  Serve with bread sticks or crackers.  Makes a meal or at least a delightful and colorful side dish.