POTATO PAPRIKASH

Still trying to find ways to use up my tomatoes from the garden.  This combines my love for potatoes, tomatoes and smoked paprika.  Some people don't like the smokiness of this paprika, but I happen to love it.  Just a little bit infuses a very distinct flavor.  The combination of sweetness from the tomatoes, smokiness from the paprika and heat from a jalapeño.

Baked russet potatoes hot out of the oven (or microwave

In a pan combine the following:

1 pound of chopped tomatoes
1 chopped jalapeño
2 cloves fresh garlic, chopped
1/2 teaspoon sea salt.

The sea salt will bring out the liquids from the tomatoes so begin heating this until it thickens slightly (renders the liquid from the tomatoes then begins to create a sauce)

Add 1/2 teaspoon smoked paprika (you can increase the amount if you'd like, but start with this)
1 cup cooked black beans (or rinsed from a can)
I also used one cup of re-hydrated beef chunks for extra protein and texture.

Continue to reduce until you get a sauce like consistency.  Season with additional sea salt if needed.

Ladle the mixture over the hot baked potatoes and enjoy a unique taste treat loaded with fiber, protein, vitamins and all with n(o)il.

TACO TUESDAY

Easy and quick:

Corn tortillas heated directly on the stove

Fat free refried beans

Brown rice

Fresh tomatoes

Garlic and onion powder

Cilantro chopped

Avocado slices

Hot sauce

Throw everything in a non stick pan to heat except the tomatoes, avocados and hot sauce

GARDEN BREAKFAST

Talk about being creative and working with what you've got...pulling from the pantry & the garden to the freezer, this was delicious.

I took a yellow squash and some tomatoes and sauteed them in a dry non-stick, Teflon style pan.  Once they were brown I added frozen hash browns, garlic powder, onion powder, salt and pepper and continued sauteing until the potatoes were brown.

On the plate I added fresh avocado and tomatoes with a little Sriracha sauce for good measure.