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Luv Me Some Flea Market Veggies

June 2nd, 2007 at 06:20 pm

Went to the flea market for produce around 1pm. Was back at the house and unloaded before 2pm.

Spent $19.80.

Got the following:

3 purple onions
3 green bell peppers
5 avocados
4 jalapenos
6 ears of corn
2 regular pears
3 weirdo pears (I like trying new foods for cheap!)
1 bunch of cilantro
1 bunch of spinach
15 limes
4 (5?) lbs of roma tomatoes

As a result I can now make the following throughout the week just using items I have on hand:
* pico de gallo
* guacamole
* roasted corn
* regular (cold) spinach salad
* wilted spinach salad with bacon dressing (sale bacon in the freezer)
* tacos or nachos (sale ground beef in the freezer)
* glazed baby carrots (carrots on hand)
* Beef or pork stir fry (sale steak and pork roast in the freezer)
* Beef or pork shish kabobs
* Ceviche (sale tilapia in the freezer)
* Grilled tilapia with lime-dill butter
* Pork chops with poached or grilled pears

And if I go to the store and get chicken thighs, cheese, rolls, and tortillas I can make:
* bacon tomato sandwiches
* grilled Southwest chicken
* chicken salad
* quesadillas
* California wrap sandwiches (bacon, avocado, chicken, spinach, ranch dressing)
* Mexican soup (chicken broth, chunked chicken, rice, pico de gallo, and slices of avocado)
* Jamaican jerk chicken with black beans, rice, and corn bread (have all but the chicken)
* Tequila-lime chicken (um, yeah, there's tequila in the freezer too)

Not quite a menu, but it's close!

Great, now I'm hungry....

7 Responses to “Luv Me Some Flea Market Veggies”

  1. boomeyers Says:

    Wow! 15 limes! Sounds like you should'nt forget the Corona! Smile

  2. daylily Says:

    Question. Do you actually cook the tilapia for the ceviche? I noticed you have 15 limes so I was wondering if you do the ceviche the traditional way of just letting the raw fish marinate/cook in the lime juice?

    Just curious. I've never tried making it myself but have had some wonderful authentic ceviche in Mexico.

  3. tinapbeana Says:

    I make ceiche the old fashioned way: soak raw fish in lime juice until it's done... It helps to cut the fish into fiarly small uniform pieces.

    The first time I made tequila lime chicken, I marinated chicken pieces in a mix of olive oil, lime juice, and tequila for about an hour. The stuff came out mostly cooked, and I only had to sautee the pieces for about 5 minutes to finsh them up! Plus, the sugar in the lime juice makes the outside of the chicken get nice and brown...

  4. LuckyRobin Says:

    Weirdo pears? Is that the Latin botanical name? LOL

  5. daylily Says:

    Do you put it in the sun or just leave it in the refrigerator or on the countertop?

  6. tinapbeana Says:

    Yes, weirdo pears is the scientific name: Weiro Pearus Unidentifius Wink I dunno what they are, I just recognize them by sight. Ate one yesterday and it was AMAZING, I have to get more next weekend.

    I took a closer look at the regular pears I bought and noticed that the sticker on them says they're organic. Don't know if it's true or not, but if so that is waaaaaaaaaaaay cheap for organic fruit. Sweet!

    As for the ceviche, I put that in a glass bowl, cover in plastic wrap and set it in the fridge for a few hours. DON'T use a metal bowl, it reacts with the lime juice and things taste kinda funky...

  7. Jerk Chicken Expert Says:

    Don't forget to cook up some Jamaican Dumplings to go with the Jerk Chicken - very filling and cheap, a great choice when eating on a budget.

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