What's for Dinner, Mon., July 6, 2020

[NJCher]

Korean steak, cut in strips, and sweet onion tart. The tart has a thin, flaky crust and on each slice is a bit of fig jam. Made with Vidalias.

The Korean steak is spicy and crisply done in the cast iron skillet.

Tossed green dinner salad with roasted vegetables to go with it.

Dessert: 1/2 chocolate chip cookie sandwich each.

[irisblue]

1. It is hot, so I made NRaleighLiberal gazpacho yesterday

Did I mention it is hot?

Source--https://www.democraticunderground.com/115729307

Place, in a large bowl:

1 chopped large sweet onion
1 peeled chopped cucumber
1 large sweet pepper, seeded, cored and chopped
(optional if you like it spicy - 1 or more hot peppers, such as Jalapenos...chopped and seeded - but don't say I didn't warn ya!)
1 tbsp salt
2 tsp fresh ground black pepper
a dozen or so chopped medium to medium large tomatoes, preferably the best flavored heirloom types you can get your hands on - again, watch the color combos! The color of your soup will reflect the color of your tomatoes
1/2 cup sherry vinegar (the secret ingredient - very important - use a good one and no substitutes!)

Stir it all together well , cover with plastic wrap and just put it in the refrigerator for 24 hours.

When you are just about ready to eat, add lots of basil leaves (we use about 20 or so), cut into shreds - get your immersion blender and puree the soup.

Serve with a swirl of extra virgin olive oil and, if desired, a small swirl of great balsamic vinegar and great bread.

It is the absolute essence of summer!

Source--OK - it's summer. Don't want a hot soup? How about this - a great, easy Gazpacho!
Rich, cool, refreshing, very satisfying. Just as easy as the Bisque.

Place, in a large bowl:

1 chopped large sweet onion
1 peeled chopped cucumber
1 large sweet pepper, seeded, cored and chopped
(optional if you like it spicy - 1 or more hot peppers, such as Jalapenos...chopped and seeded - but don't say I didn't warn ya!)
1 tbsp salt
2 tsp fresh ground black pepper
a dozen or so chopped medium to medium large tomatoes, preferably the best flavored heirloom types you can get your hands on - again, watch the color combos! The color of your soup will reflect the color of your tomatoes
1/2 cup sherry vinegar (the secret ingredient - very important - use a good one and no substitutes!)

Stir it all together well , cover with plastic wrap and just put it in the refrigerator for 24 hours.

When you are just about ready to eat, add lots of basil leaves (we use about 20 or so), cut into shreds - get your immersion blender and puree the soup.

Serve with a swirl of extra virgin olive oil and, if desired, a small swirl of great balsamic vinegar and great bread.

It is the absolute essence of summer!

And alot of decafe cold mint tea

[elleng]

2. Golly, you hit it,

been thinking about gazpacho!

[irisblue]

3. His is the best I have ever made or had.

I'm putting a few feta crumbles on top

[happybird]

4. Pizza

Fancied up a frozen cheese pizza with crispy bacon, minced onion, green pepper, and mushrooms, rosemary from my garden, and more cheese. It’s almost done baking. Yay!

Found some veggie beef soup that I made a month ago in the freezer, so defrosting that for work lunches this week. It’s so dang hot in the kitchen at work, I need to find ways to take in more liquids. One can only chug so much water and gatorade.