SUMMER SNACKING

With the abundance of vegetables available in my garden finally here, I decided to make my favorite snack that I keep on hand in the refrigerator:  Marinated Tomatoes, Cucumbers and Onions.  I've made various versions of this over the year, and it's a great addition to a salad, sandwich, or just as a snack on its own.  In fact, it was so warm last night that I didn't feel like cooking, so I took some previously baked baby potatoes, squashed them in a bowl, and added to them some of the marinated vegetables I've had in the refrigerator for the last week.  The potatoes become a very vinegary potato salad and the tomatoes and cucumbers add a distinct flavor and texture.  I think I'll call it my "Pomato Bowl"

To make the marinade, combine the following:

1/2 cup red wine vinegar
1/2 cup rice wine vinegar
1/2 cup balsamic vinegar
3 tablespoons dried dill
1 teaspoon agave syrup
1 teaspoon red pepper flakes (optional or use less if you can't stand the heat)
2 tablespoons Braggs Liquid Amino
Freshly ground pepper

I then add sliced tomatoes, sliced cucumbers, sliced red onions (white or yellow work as well), 5 cloves crushed or sliced garlic.  Let them marinate for at least 24 hours.  The longer you let them go the better.  The cucumbers will taste like a combination of bread and butter pickles and dill.  You can add any other vegetables as well:  Carrots, Bell Peppers, jalapeño, tomatillo...be creative.

OUT OF BREAD? TRY THIS

This is just a little quick bread that I inadvertently discovered when my brother bought a 20# bag of what he thought was 100% whole wheat flour.  Turns out it was 100% whole wheat, but it was a version called Atta.  This is used in Indian cooking to create quick breads called Roti.  It's really easy.

Take 1 cup of Atta flour 100% whole wheat flour
3/4 cup of water
1/2 tsp salt (optional)

Put the atta flour and salt in a bowl and make a well in the center.  Add the water to the well and slowly mix the flour in with the water.  When you have a nice dough, should be slightly tacky but makes a nice ball.  Adjust the flour and water.

Let it rest for about a half hour.

While it's resting, get your rolling pin out and clear a place to roll Roti.  If you don't have a rolling pin, use a wine bottle or vodka bottle or any other surface that you can think of.

When you're ready, heat a non stick pan on the heat with no oil.  Should take about three minutes.

In the meantime, sprinkle your counter or cutting board with a good amount of atta flour for the rolling.  Then, pull off an amount of dough to create a ball about the size of a golf ball.  Roll it out, constantly turning it, until it's about 1/4 to 1/8 inch thick.  You may need to keep putting flour on the dough and surface to keep from sticking.

When you're ready, place the roti (doesn't have to be a perfect circle) in the hot pan.  Turn it after 30 seconds.  It's really easy to just flip it if you're daring enough.  Cook for another 30 seconds, then flip it onto the hot burner and it will puff up like a balloon.  Have some tongs ready to immediately remove it.

You can use this for a wrap, for dips like hummus, or just eat as is.  Quick, easy and healthy.