Well, the first week of the new school year is over and I'm completely exhausted! I am at the same school, but have a new position - Reading Helping Teacher. I get to go around to all the different reading classes and help kids - how great is that?! So far, I absolutely love it!
This week was also the start of college for me - no, I'm not going back to school. Well, not actually. I'm teaching college!!! My first class was on 8/29 and I was a nervous wreck. I get to teach a sophomore level psychology class - Human Growth & Development: Lifespan. The class is small and they are a great group.
Since I'm so tired and do not feel like cooking a great deal, I made up a huge batch of Cowboy Caviar. I will be taking a scoop each day for my lunch to get in my veggies. If you've never tried it, I've included the recipe below, so give it a try!
2 cans black-eyed peas, drained
2 cans corn, drained
2 cans Rotel tomatoes, drained
1 can diced black olives
1-2 jalapeno peppers seeded & diced
4-6 small sweet peppers: yellow, orange, & red; seeded & diced
3-5 radishes, diced
3/4 of a zucchini, diced
1/2 lb mushrooms, diced as fine as possible
3/4 bunch cilantro, leaves removed & tossed in
20-30 baby carrots diced as small/fine as possible
1 onion, diced (can be yellow or red- your choice)
Salt & pepper to taste
These are the vegetables I generally put into my caviar, feel free to add things like celery, yellow squash, green peas, or whatever you like. Most recipes also call for avocado. Although I love avocado, I don't like it turning brown, so I never add it in to this dip.
Once you have everything diced up and the cans well drained, put all of it in a large bowl and mix thoroughly. The longer it stands, the better the flavors meld together. This recipe can easily be halved or quartered to make a smaller batch.
I use the caviar as a dip or on salads. Extremely healthy and super delicious! Hope you enjoy!
Vines and Twine
22 hours ago