Oh,gosh,I can't believe I left this world floating in cyber space! It happens to us all...Life. I'll be posting new recipes soon now that Summer is here and things should be slowing down to give me more time to come on the O.
See ya'll soon
Vaquera
Okay some of ya'll are already grossed out by the idea or saying there can't possibly be such a thing. Well,there is--> http://www.flickr.com/photos/45779523@N00/97346913/sizes/m/in/photostream/ 
It really doesn't look bad
http://www.slashfood.com/2006/06/10/canned-bread-gets-an-update/
Personally I think this is cool and would like to try making some.
Has anyone ever made or eaten canned bread before? :D
This is very easy to make and it tastes great,especially on a hot summer day.
To add more color to this recipe try using ripe yellow and green tomatoes instead of red which can be found at
your local farmers’ markets.
Serves 6-8
For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup sherry
¾ cup Extra-virgin olive oil
For the garnish:
2 1 inch-thick slices french bread (white bread may also be used if french bread is not available)
¼ cup extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
For the garnish: Preheat oven to 450 degrees. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.
Enjoy!
This recipe is very simple and easy to make.
Cauliflower with olives and dates
Coliflor con aceitunas y datiles
This is a quick and simple tapa that mixes sweet and savory.
But the key ingredient here is the pimentón, Spain’s sweet smoked paprika.
This amazing seasoning should always be in your pantry.
...........................................................
Yields: 4 servings
¼ cup extra virgin olive oil
8 ounces (1/2 pound) cauliflower, broken into pieces
3 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine, such as Pedro Ximenez
2 teaspoons pimentón
Heat the olive oil in a medium sauté pan over medium heat.
Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes.
Add the dates and olives and cook for about 1 more minute, until they are heated through.
Pour in the wine and deglaze the pan, allowing the alcohol to burn off.
Transfer mixture to a serving bowl and sprinkle with pimentón.
Enjoy
Note: If you don't have pimento or white wine it will still taste great with just the dates and olives. ;9
If you have any questions don't hesitate to ask them.
