Guacasalsa

Simple, Fresh, & Good For You!!!

2 Ripe Avocados, Cut into Cubes

1 Roma Tomato, Chopped

1/2 Small Red Onion, Chopped

1/4 Cup Cilantro, Chopped 

1 Serrano, Finely Chopped

1 Lemon, Juiced

1/4 Teaspoon Oregano

1/2 Teaspoon Salt

Combine all ingredients in a bowl.  

Literally take 5 minutes to make!

Fergie's Turkey Burger

Kids ate these like it was the last burger they would ever have. Simple to make and full of flavor. 

Fergie's Turkey Burger 

1 Lb Ground Turkey

1/2 Red Onion

4 Cloves of Garlic

1 Carrot

1 Handful Spinach

1/2 Cup Applesauce

1 1/2 Teaspoons Salt

1/2 Teaspoon Fresh Ground Pepper

1 Tablespoon Canola Oil for Cooking 

Lemon Berry Trifle

So I am on a quest to loose weight, and it's tough to find sweet things to eat that are actually good for you.  I picked some of my favorite flavors and combined them in this beautiful dessert.  This recipe makes 4 Trifles.

1 1/2 Cups Strawberries

1 1/2 Cups Blueberries 

1 1/2 Cups Raspberries

1 1/2 Cups Blackberries

2 (8 ounce) Cups of Your Favorite Lemon Yogurt

 Layer half of one of the yogurt containers, mixed berries, the remainder of the yogurt and some more berries.

This is such a simple dessert... its pretty... and very tasty!

Tomato Juice Poached Red Snapper

This is something that came about out of necessity!!!! I had fish and a ton of veggies and no clue what to do with it!!! So I came up with this little concoction, and I sure glad I did!!! This will become a favorite in your home!

Tomato Juice Poached Red Snapper

4 Pieces of Red Snapper

1 Red Bell Pepper, Thinly Sliced

1/2 Onion, Sliced

1 Bunch Swiss Chard or Spinach, Chopped

1 1/2 Cups Mushrooms, Sliced

1 Shallot

3 Garlic Cloves, Minced

2 Cups Tomato Juice, V8 or Clamato (I used Clamato)

4 Tablespoons Olive or Canola Oil

Chop all of your vegetables and have ready... 

Heat oil in large skillet and add the garlic, shallot, and the red pepper.... cook for about 2-3 minutes

Add the remaining veggies and cook for about 2 minutes.... Take out of skillet and put in bowl and set aside. 

Add the fish... add pepper... pour the tomato juice and set on med/low heat

Top with the veggies, cover and poach for about 5 minutes. 

It was so tender and flavorful!!! 

Fergie's California Eggs Benedict

I love eggs benedict!!! This is a much lighter, meatless version of such dish. 

2 Whole Wheat English Muffins, Split and Lightly Toasted

1 Large Tomato, Cut into 4 Thick Slices

1 Cup Baby Spinach

1 Avocado, Sliced

4 Poached Eggs

8 Tablespoons Hollandaise Homemade or Store Bought, I use Trader Joes Brand (very good!!!)

1/2 Cup Salsa

Fresh Cracked Pepper

To arrange ... Place the english muffins on the bottom... followed by the tomato...spinach... avocado... egg... hollandaise sauce... then topped with salsa. 

Spicy Chunky Gazpacho

This Gazpacho is simple, fresh and chunky... you can eat it alone or use it to top your favorite dish. 

Spicy Chunk Gazpacho

4 Large Tomatoes, Seeded & Chopped

1 Red Onion, Chopped

1 Avocado, Chopped

1/2 Red Pepper, Seeded & Chopped

1 Cucumber, Seeded & Chopped

1 Cup Cilantro, Finely Chopped

1 Serrano Pepper, Finely Chopped

2 Cups Vegetable Juice (V8 or Clamato)

1 Lemon, Juiced

Salt and Pepper to Taste

Combine all ingredients and let the flavors marry in the fridge for at least 1 hour.  You can also blend or process until smooth. 

Spanish Frittata

Frittata's are an easy way to impress!  Defiantly not just a breakfast dish.  Easy to make and a great way to sneak a ton of vegetables. 

Spanish Frittata

1/2 Link of Soyriso or Chorizo

2 Tablespoons Canola Oil

1/2 Cup Onion or Leek, Thinly Chopped

1 Roma Tomato, Chopped

5-7 Mushrooms, Chopped 

2 Cups Spinach or Swiss Chard, Finely Chopped

6 Eggs

1/4 Cup Fresh Grated Parmesan Cheese

Chop all your veggies and place in bowl. 

Heat skillet and add the sausage, cook for 2-3 minutes.

Add the veggies and cook for 3-4 minutes. 

Spread the mixture evenly in the skillet 

Pour the egg and cheese mixture and spread evenly.  Cover and cook on low for 3 minutes.  Turn heat off, leave covered and let it sit for an additional 3 minutes. 

This is what it looks like before you flip. 

Place a large plate over the top of skillet and flip over on plate. 

Slice like you would a pizza... enjoy!

Fergie's Bites on FACEBOOK

You can now check out Fergie's Bites on Facebook....

Fergie's Bites on Facebook

What is a Localvore?

A Localvore is a person who consumes foods grown within or less than 100 miles of his/her residence. Conventional produce, on average, can travel 1500 miles before it arrives to your Grocery Store.  There are so many good reasons for being a Localvore.  It reduces the amount of gas emissions put into our environment.  Think about the amount of gas it takes to transport produce sometimes thousands of miles.  Produce that is grown locally is minimally handled, meaning it does not pass too many hands before it is in yours, because of this it is less likely to be contaminated.  It is also harvested and available to you at its prime, when all its nutrients are still present.   You are also supporting our local and hard working farmers who rely on us to keep them open, and provide us with beautiful crops. Also, when produce is grown hundreds and thousands of miles away it has to be harvested before it is ripe... in order to be able to travel.  What would you prefer?? A peach or an apple that was picked green and allowed to ripen in a crate vs. one that was allowed to ripen on the tree?  The flavor difference is obvious. Keeping all these points in mind will allow us to make more responsible choices when it comes to what we feed our families. Celebrate Earth Day by eating local!  

- J. Ferguson

Spicy Curry Lentil Dahl

This is one of my kids favorite dishes.  It is such a flavorful dish.  It coats your insides with goodness!!! 

Fergie’s Spicy Curry Lentil Dahl 

2 Cups French Lentils

4 Cups Water

1/2 Red Onion

4 Carrots

1/2 Cup Cilantro

2 Teaspoons Ginger

2 Garlic Cloves

4 Tablespoons Olive Oil

2 Tablespoons Tomato Bouillon

1 Tablespoons Curry Powder

1 Teaspoon Garam Masala

1 Teaspoon Paprika

1 Teaspoon Chile Powder

1/2 Teaspoon Ground Pepper

1/2 Teaspoon Cinnamon 

2 Cups of Water

• Sort and clean lentils. 
• Pour 4 cups of water and 2 cups of lentils, bring to a boil and reduce heat to simmer.  Cook for 20 minutes. 
• In a skillet or pot heat the oil and cook the Onions, Carrots, Cilantro, and Garlic until tender... approximately 10 minutes. 
• Add the Ginger, Bouillon, Graham Masala, Paprika, Chile Powder, Ground Pepper, and Cinnamon. Cook the spices with the vegetables for about 2 minutes. 
• Add the cooked lentils (it’s ok if the lentils are not fully cooked, they will finish cooking with the vegetables)
• Add the remaining 2 cups of Water and simmer for 15-20 minutes until the lentils are fully cooked.

 

Beets & Carrots

I am having fun with the Beets that come in my CSA every week... here is a tasty & colorful side dish!

Beets & Carrots

4 Beets, Peeled (use gloves), diced

4 Carrots, peeled, diced

1 Shallot, Diced

2 Garlic Cloves, Minced

3 Tablespoons Olive or Canola Oil

Salt & Pepper to Taste

Heat oil in large skillet.  Add all the ingredients and cook for 10 minutes.

Beautiful, incredibly colorful!!!

Avocado Garlic Aioli

Super easy and ridiculously delicious!!!

Avocado Garlic Aioli 

1/2 Cup Mayonaise

1 Avocado
1/4 Cup Cilantro

2 Garlic Cloves

1/2 Lemon, Juiced

1/4 Teaspoon Pepper

Combine all ingredients in the food processor until smooth.

Use as a sandwich spread or a dip!

Use right away. 

Chihuahua Style Huevos Rancheros

Both my Mother and Father are from Chihuahua Mexico. So my style of Mexican cooking tends to be more... "Northern" Style.  Traditionally we use a lot of Green Chiles, Creams, and Cheeses.  This is one of my family's favorite breakfast.  I have also modified the recipe for my fellow vegan buddies. Enjoy!!!

Huevos Rancheros Chihuahua

4 Anaheim Chiles, Roasted, Cleaned, Deveined, Seeded

1/2 Onion, Chopped

1 Roma Tomatos, Diced

1/4 Cup Cream Cheese, Original, Low Fat, or Vegan

1/4 Cup Sour Cream, Original, Low Fat, or Vegan

1/2 Cup Milk, Soy, or Almond

2 Teaspoons Tomato Flavored Bouillon 

1/2 Teaspoon Oregano

4 Corn Tortillas

4 Eggs

4 Tablespoons Canola Oil, plus more for frying Tortilla

Put the Chiles right on the burner... turn often until they are black and charred.

This is what your chiles will look like.

With cool water running... wash off all the char. 

Slice the chile open and scrap the vein and seeds out. 

You are left with a nice and clean chile... chop.

Heat 4 Tablespoons of oil and add the onions, tomatoes and chiles. 

Cook for approximately 5-7 minutes

Add the bouillon and the oregano.

Add the milk, sour cream, and cream cheese. 

Simmer until everything is melted through, about 2-3 minutes. 

Using a little oil fry your tortilla... not crispy... just soft. 

Cook an egg... over soft or over medium... pour some of the chile mixture... MMMMmmm