Can you believe we are coming up on our unofficial last big cookout holiday of the year. It just seems like a week ago I was talking about our first. This summer has gone by way too fast for me. At least my freezers are full and over 200 jars of stuff have been canned. I don't think anyone in my neighborhood will good hungry this winter.
This is a simple little salad to add to your festivities. I love chick peas!
Chick Pea Salad
6-8 servings
print recipe
2 cups cooked or canned chick peas, drained
1/4 cup chopped pimento, roasted red peppers are also great
1/2 cup cup chopped green pepper
1 cup chopped celery
Salt and freshly ground black pepper to taste
1/2 to 3/4 cup good mayonnaise
2 to 3 tablespoons prepared horseradish
Lettuce
Combine the chick peas, pimento, green pepper, celery, salt and pepper and toss lightly. Combine the mayonnaise and horseradish and stir gently into the mixture.
Just before serving arrange on crisp lettuce.
Wednesday, August 31, 2011
Tuesday, August 30, 2011
Chicken Lasagna with Roasted Red Pepper Sauce
This could be the easiest lasagna you will ever make! Much lighter than the classic lasagna with the heavy meat sauce. I did substitute the frozen spinach with fresh cooked baby kale because I had it.
Chicken Lasagna with Roasted Red Bell Pepper Sauce
6 to 8 servings
print recipe
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 teaspoon seasoned pepper
3/4 teaspoon garlic salt
Roasted Red Bell Pepper Sauce
9 no-boil lasagna noodles
2 cups (8-ounces) shredded Italian three-cheese blend
1. Preheat oven to 350 degrees F. Stir together first 5 ingredients.
2. Layer a lightly greased 11 x 7-inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one third of chicken mixture, and one-third cheese. Repeat layers twice. Place a baking dish on a baking sheet.
3. Bake, covered, at 350 degrees F. for 50-60 minutes or until thoroughly heated. Uncover and bake 15 more minutes.
Chicken Lasagna with Roasted Red Bell Pepper Sauce
6 to 8 servings
print recipe
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 teaspoon seasoned pepper
3/4 teaspoon garlic salt
Roasted Red Bell Pepper Sauce
9 no-boil lasagna noodles
2 cups (8-ounces) shredded Italian three-cheese blend
1. Preheat oven to 350 degrees F. Stir together first 5 ingredients.
2. Layer a lightly greased 11 x 7-inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one third of chicken mixture, and one-third cheese. Repeat layers twice. Place a baking dish on a baking sheet.
3. Bake, covered, at 350 degrees F. for 50-60 minutes or until thoroughly heated. Uncover and bake 15 more minutes.
Monday, August 29, 2011
Roasted Red Bell Pepper Sauce
Talk about quick and easy! This is a five minute sauce, and is great over any of your favorite pasta. I used my home canned roasted red bell peppers, but store bought are fine. We are also going to use this sauce tomorrow in our Chicken Lasagna With Roasted Red Bell Pepper Sauce.
Roasted Red Bell Pepper Sauce
makes 3 1/2 cups
print recipe
1 (12-ounce) jar roasted red peppers, drained
1 (16-ounce) jar creamy Alfredo sauce (I used Bertolli Alfredo Sauce with Aged Parmesan Cheese)
1 (3-ounce package shredded Parmesan cheese
1/2 teaspoon dried crushed red pepper
Process all ingredients in a food processor until smooth, stopping to scrape down sides.
Roasted Red Bell Pepper Sauce
makes 3 1/2 cups
print recipe
1 (12-ounce) jar roasted red peppers, drained
1 (16-ounce) jar creamy Alfredo sauce (I used Bertolli Alfredo Sauce with Aged Parmesan Cheese)
1 (3-ounce package shredded Parmesan cheese
1/2 teaspoon dried crushed red pepper
Process all ingredients in a food processor until smooth, stopping to scrape down sides.
Sunday, August 28, 2011
Saint and Scriptures Sunday - Gratitude
This was a meditation suggestion this week. How I wish I could remember this longer than 24 hours. I'm working on it!
The process of living, for each of us, is pretty similar. For every gain, there is a setback. For every success, a failure. For every moment of joy, a time of sadness. For every hope realized, one is dashed.
The balance of events in our lives is much like the balance of nature. The pendulum swings; every extreme condition is offset by its opposite, and we learn to appreciate the gifts ...of the bad times as well as the periods of rest.
On occasion we'll discover that our course in life has changed direction. We need not be alarmed. God will take care of our every concern, every detail of our lives will be taken care of, in the right way, at the right time.
We can develop gratitude for all conditions, good or bad. Each has its necessary place in our development as healthy, happy people. We need the sorrows along with the joys if we are to gain new insights. Our failures keep us humble; they remind us of our need for the care and guidance of God and others. And for evey joy dashed, we can remember, one will be realized.
Life is a process. I will accept the variations with gratitude. Each, in its own way, blesses me.
>Don't forget to check with Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.
The process of living, for each of us, is pretty similar. For every gain, there is a setback. For every success, a failure. For every moment of joy, a time of sadness. For every hope realized, one is dashed.
The balance of events in our lives is much like the balance of nature. The pendulum swings; every extreme condition is offset by its opposite, and we learn to appreciate the gifts ...of the bad times as well as the periods of rest.
On occasion we'll discover that our course in life has changed direction. We need not be alarmed. God will take care of our every concern, every detail of our lives will be taken care of, in the right way, at the right time.
We can develop gratitude for all conditions, good or bad. Each has its necessary place in our development as healthy, happy people. We need the sorrows along with the joys if we are to gain new insights. Our failures keep us humble; they remind us of our need for the care and guidance of God and others. And for evey joy dashed, we can remember, one will be realized.
Life is a process. I will accept the variations with gratitude. Each, in its own way, blesses me.
>Don't forget to check with Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.
Saturday, August 27, 2011
Simple Summer Stew with Herb Butter
I can not seem to stay out of this cook book Vegetarian Cooking For Everyone. Maybe it's because with all the fresh vegetables now I always seem to have everything I need to make a dish. This is so simple and easy, but sooo good.
If you are on your way to the farmer's market this morning pick up what you need for this. You will not be sorry.
Simple Summer Stew with Herb Butter
Serves 4
print recipe
1 1/2 tablespoons EACH chopped marjoram, basil, and parsley
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
4 tablespoons butter, softened
8 ounces green beans, preferably skinny ones, tipped, cut into 3-inch lengths
1 tablespoon olive or sunflower seed oil
1 small onion, finely diced
1 garlic clove, thinly sliced
8 ounces small summer squash, diced or sliced into rounds
1 red or yellow pepper, cut into squares
1 large tomato, peeled, seeded, and diced
4 ears corn, shucked, about 3 cups kernels
In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.
Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.
If you are on your way to the farmer's market this morning pick up what you need for this. You will not be sorry.
Simple Summer Stew with Herb Butter
Serves 4
print recipe
1 1/2 tablespoons EACH chopped marjoram, basil, and parsley
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
4 tablespoons butter, softened
8 ounces green beans, preferably skinny ones, tipped, cut into 3-inch lengths
1 tablespoon olive or sunflower seed oil
1 small onion, finely diced
1 garlic clove, thinly sliced
8 ounces small summer squash, diced or sliced into rounds
1 red or yellow pepper, cut into squares
1 large tomato, peeled, seeded, and diced
4 ears corn, shucked, about 3 cups kernels
In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.
Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.
Friday, August 26, 2011
Buttery Bourbon Sauce
Don't lose this recipe! This is the perfect BOOZY enhanced sauce to serve over ice cream with peaches and chopped pecans or the wonderful Woodford Pudding. And who knows what else we will find to use it on.
Buttery Bourbon Sauce
Makes about 1 cup
print recipe
1 cup light brown sugar, packed
1/4 pound (1 stick) unsalted butter
1/2 cup cream or half-and--half
2 tablespoons good Kentucky bourbon
Put the sugar, butter, and cream in a saucepan and stir to dissolve the sugar. Cook over medium heat until smooth and hot, then stir in the bourbon.
Buttery Bourbon Sauce
Makes about 1 cup
print recipe
1 cup light brown sugar, packed
1/4 pound (1 stick) unsalted butter
1/2 cup cream or half-and--half
2 tablespoons good Kentucky bourbon
Put the sugar, butter, and cream in a saucepan and stir to dissolve the sugar. Cook over medium heat until smooth and hot, then stir in the bourbon.
Thursday, August 25, 2011
Minestrone
Why is it we don't make more vegetable type soups in the summer when all the vegetable and herbs can come from our gardens or the farmers market? Soups are fabulous make-a-head meals. All that's needed to complete the meal is a simple salad and good bread. I have a pot of this one right now! It's also a great way to clean out the refrigerator.
This is a New York Times - Craig Claibourne- 1961 recipe, and a personal favorite.
Minestrone
6 generous servings
print recipe
1/2 pound dry white beans soaked in water overnight
3 quarts salted water
1 teaspoon olive oil
1/8 pound salt pork, cut into small dice
1 clove garlic, chopped fine
1 small onion, chopped
1 leek, diced and washed
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 tablespoon tomato paste
3 tomatoes, peeled, seeded and chopped
3 stalks celery, chopped
2 carrots, sliced
2 potatoes, diced
1 small turnip, peeled and diced
1/4 small cabbage, shredded
2 zucchini, diced
1 1/2 quarts water
Salt to taste
1/2 teaspoon freshly ground black pepper
1 cup elbow macaroni or ditali
6 tablespoons grated Parmesan cheese
1. Drain the beans and boil them in the salted water about one hour, or until tender. Drain.
2. Place the olive oil in a large kettle and add the salt pork, garlic, onion, leek, parsley and basil. Brown lightly. Add the tomato paste thinned with a little water and cook five minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt and pepper and cook slowly forty-five minutes to one hour. Add the beans.
3. Add the elbow macaroni and cook ten minutes, or until tender. Correct the seasonings and pour into heated bowl. Serve immediately, sprinkle with grated Parmesan cheese
Note: The number and kinds of vegetables used in making minestrone are optional. They may be included according to season.
This is a New York Times - Craig Claibourne- 1961 recipe, and a personal favorite.
Minestrone
6 generous servings
print recipe
1/2 pound dry white beans soaked in water overnight
3 quarts salted water
1 teaspoon olive oil
1/8 pound salt pork, cut into small dice
1 clove garlic, chopped fine
1 small onion, chopped
1 leek, diced and washed
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 tablespoon tomato paste
3 tomatoes, peeled, seeded and chopped
3 stalks celery, chopped
2 carrots, sliced
2 potatoes, diced
1 small turnip, peeled and diced
1/4 small cabbage, shredded
2 zucchini, diced
1 1/2 quarts water
Salt to taste
1/2 teaspoon freshly ground black pepper
1 cup elbow macaroni or ditali
6 tablespoons grated Parmesan cheese
1. Drain the beans and boil them in the salted water about one hour, or until tender. Drain.
2. Place the olive oil in a large kettle and add the salt pork, garlic, onion, leek, parsley and basil. Brown lightly. Add the tomato paste thinned with a little water and cook five minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt and pepper and cook slowly forty-five minutes to one hour. Add the beans.
3. Add the elbow macaroni and cook ten minutes, or until tender. Correct the seasonings and pour into heated bowl. Serve immediately, sprinkle with grated Parmesan cheese
Note: The number and kinds of vegetables used in making minestrone are optional. They may be included according to season.
Wednesday, August 24, 2011
Kale with Cannellini Beans
On Monday of this week I once again was at my favorite produce stand and David had just picked fresh baby kale. How was I suppose to refuse that! Plus I also remembered seeing a recipe for kale and beans in my new Vegetarian Cooking for Everyone cook book that I mentioned earlier in the week.
Honey, I had those greens cleaned and this dish ready to eat in less than 30 minutes. I toasted a piece of No Knead Rosemary Bread and topped it with this for the best meal I'd had all day. This really is a must try.
Kale with Cannellini Beans
2-4 servings
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1 1/2 to 2 pounds kale or mixed greens, stems and ribs removed
Salt and freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
Pinch red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional
Simmer the kale, in salted water until tender, 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Honey, I had those greens cleaned and this dish ready to eat in less than 30 minutes. I toasted a piece of No Knead Rosemary Bread and topped it with this for the best meal I'd had all day. This really is a must try.
Kale with Cannellini Beans
2-4 servings
print recipe
1 1/2 to 2 pounds kale or mixed greens, stems and ribs removed
Salt and freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
Pinch red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional
Simmer the kale, in salted water until tender, 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Tuesday, August 23, 2011
Curried Quinoa with Peas and Cashews
Today is my birthday! Last Thursday I received the most wonderful cook book from my sister, Sandy, in California. Do not be put off by the name, Vegetarian Cooking for Everyone by Deborah Madison. This is unlike any vegetarian cook book I have ever seen. No unusual ingredients that you have to run all over town to find. If you are not vegetarian anything in this book would make a fabulous side dish for meat of your choice, plus the soup, salads and deserts are outstanding. I am way impressed!
This is Sandy's favorite of the ones she has tried and she uses this book almost everyday.
Curried Quinoa with Peas and Cashews
Serves 4
print recipe
2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup carrot juice (This will give your dish a vibrant color and flavor.)
1 cup peas
1/4 cup thinly sliced scallions, including a little of the green
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro
Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook 15 minutes.
Meanwhile, heat the remaining tablespoon oil in a 10-inch skillet. Add the chopped onion, zucchini, and remaining 1 1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice, and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Serve in soup plates, garnished with cilantro.
This is Sandy's favorite of the ones she has tried and she uses this book almost everyday.
Curried Quinoa with Peas and Cashews
Serves 4
print recipe
2 tablespoons canola oil or butter
1 onion, 1/4 finely diced, 3/4 coarsely chopped
1 cup quinoa, thoroughly rinsed
2 teaspoons curry powder
Salt and freshly milled pepper
2 zucchini, diced into small cubes
1 cup carrot juice (This will give your dish a vibrant color and flavor.)
1 cup peas
1/4 cup thinly sliced scallions, including a little of the green
1/2 cup cashews, roasted and coarsely chopped
2 tablespoons chopped cilantro
Heat half the oil in a small soup pot, add the finely diced onion, and cook over medium heat for about 3 minutes. Stir in the quinoa, 1/2 teaspoon curry powder, and 1/4 teaspoon salt and cook for 2 minutes. Add 2 cups boiling water then lower the heat. Cover and cook 15 minutes.
Meanwhile, heat the remaining tablespoon oil in a 10-inch skillet. Add the chopped onion, zucchini, and remaining 1 1/2 teaspoons curry powder. Cook, stirring frequently over medium heat for 5 minutes. Add 1/2 cup water, the carrot juice, and 1/2 teaspoon salt. Cover and simmer for 5 minutes, then add the peas and scallions and cook for a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. Serve in soup plates, garnished with cilantro.
Monday, August 22, 2011
Combination Salad
Who would have thought! I have nothing left in my kitchen to can, at the moment. I'm getting old or this has been a long canning season. I'm ready for a break.
If you are a older Southern girl you will remember this wonderful salad. I can remember my grandmother making it.
Combination Salad
serves 8-10
print recipe
1 head of cabbage
1 green pepper
2 ribs celery
4 green onions, sliced
1 cucumber, seeded and diced
2 tomatoes, diced (I like to peel and seed mine, but not necessary.)
2 eggs, hard boiled
1/2 cup cider vinegar
1/3 cup water
1/3 cup sugar
1 teaspoon dry mustard
1/2 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper
Finely chop cabbage, green pepper, and celery. Place in a large bowl; add onions, cucumber, tomatoes, and chopped egg whites. Mash egg yolks in a small bowl; add remaining ingredients. Stir to dissolve sugar and pour over vegetables. Serve chilled.
If you are a older Southern girl you will remember this wonderful salad. I can remember my grandmother making it.
Combination Salad
serves 8-10
print recipe
1 head of cabbage
1 green pepper
2 ribs celery
4 green onions, sliced
1 cucumber, seeded and diced
2 tomatoes, diced (I like to peel and seed mine, but not necessary.)
2 eggs, hard boiled
1/2 cup cider vinegar
1/3 cup water
1/3 cup sugar
1 teaspoon dry mustard
1/2 teaspoon celery seed
1 teaspoon salt
1/8 teaspoon pepper
Finely chop cabbage, green pepper, and celery. Place in a large bowl; add onions, cucumber, tomatoes, and chopped egg whites. Mash egg yolks in a small bowl; add remaining ingredients. Stir to dissolve sugar and pour over vegetables. Serve chilled.
Sunday, August 21, 2011
Saint and Scriptures Sunday - New Beginings
With each new day I put away the past and discover the new beginnings I have been given. - Angela L. Wozniak
We can't recapture what is no more. And the minutes or hours we spend dwelling on what was or should have been only steal away from all the presently is. Today stands before us with promise. The opportunities for growth are guaranteed, as is all the spiritual help we need to handle any situation the day offers.
If today offers us a challenge, we can be grateful. Our challenges are gifts. They mean we are ready to move ahead to new awarenesses, to a new sense of our person. Challenges force us to think creatively; they force us to turn to others; they demand that we change. Without challenges, we'd stagnate, enjoying life little, offering life nothing.
We each are making a special contribution, one that only we can make, each time we confront a new situation with courage. Each time we dare to open a new door. What we need to do today is to close the door on yesterday. Then we can stand ready and willing to go forward.
This day awaits my full presence. I will be the recipient of its gifts.
We can't recapture what is no more. And the minutes or hours we spend dwelling on what was or should have been only steal away from all the presently is. Today stands before us with promise. The opportunities for growth are guaranteed, as is all the spiritual help we need to handle any situation the day offers.
If today offers us a challenge, we can be grateful. Our challenges are gifts. They mean we are ready to move ahead to new awarenesses, to a new sense of our person. Challenges force us to think creatively; they force us to turn to others; they demand that we change. Without challenges, we'd stagnate, enjoying life little, offering life nothing.
We each are making a special contribution, one that only we can make, each time we confront a new situation with courage. Each time we dare to open a new door. What we need to do today is to close the door on yesterday. Then we can stand ready and willing to go forward.
This day awaits my full presence. I will be the recipient of its gifts.
Saturday, August 20, 2011
Tomato Garden Juice Blend
This is wonderful, and was my canning project yesterday. You will never buy another bottle of V-8. I will bet money that not one of you will make it. That's okay, I'll think about you every time I open a jar.
Tomato Garden Juice Blend
about 14 pints or 7 quarts
print recipe
22 pounds garden fresh tomatoes
1 cup diced carrots
1 cup chopped celery
a cup chopped green pepper
1/2 cup chopped onion
1/4 cup chopped parsley
1 tablespoon salt (optional)
Bottled lemon juice
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seed. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees F. DO NOT BOIL. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in boiling-water canner.
Tomato Garden Juice Blend
about 14 pints or 7 quarts
print recipe
22 pounds garden fresh tomatoes
1 cup diced carrots
1 cup chopped celery
a cup chopped green pepper
1/2 cup chopped onion
1/4 cup chopped parsley
1 tablespoon salt (optional)
Bottled lemon juice
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seed. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees F. DO NOT BOIL. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in boiling-water canner.
Friday, August 19, 2011
Zucchini Italiani
I'm so excited! No one has given me zucchini in over a week. Don't worry, I still have plenty. This is from the only "healthy" cook book I own, Serving You Well Everything in this book is wonderful. Check out the calorie on this baby!
Did I mention you can use yellow summer squash instead or zucchini, or a combination of the two.
Zucchini Italiani
Makes 4 cups
50 calories per cup, have seconds
print recipe
nonstick cooking spray, I use olive oil spray
2 1/2 cups zucchini, sliced
1 medium onion, chopped
1 garlic clove, minced
1 cup tomatoes, seeded, diced
1 1/2 teaspoons fresh basil, minced OR 1/2 teaspoon dried basil
3/4 teaspoon fresh oregano OR 1/4 teaspoon dried oregano
2 tablespoons grated parmesan cheese
fresh basil sprigs (optional)
Coat a large nonstick skillet with nonstick spray. Place over medium-high heat until hot. Add zucchini, onion and garlic, saute 3-4 minutes or until tender-crisp
Add tomatoes, basil and oregano. Cook until thoroughly heated.
Transfer to a serving dish and sprinkle with cheese. Garnish with basil if desired.
Did I mention you can use yellow summer squash instead or zucchini, or a combination of the two.
Zucchini Italiani
Makes 4 cups
50 calories per cup, have seconds
print recipe
nonstick cooking spray, I use olive oil spray
2 1/2 cups zucchini, sliced
1 medium onion, chopped
1 garlic clove, minced
1 cup tomatoes, seeded, diced
1 1/2 teaspoons fresh basil, minced OR 1/2 teaspoon dried basil
3/4 teaspoon fresh oregano OR 1/4 teaspoon dried oregano
2 tablespoons grated parmesan cheese
fresh basil sprigs (optional)
Coat a large nonstick skillet with nonstick spray. Place over medium-high heat until hot. Add zucchini, onion and garlic, saute 3-4 minutes or until tender-crisp
Add tomatoes, basil and oregano. Cook until thoroughly heated.
Transfer to a serving dish and sprinkle with cheese. Garnish with basil if desired.
Thursday, August 18, 2011
Canning Stewed Tomatoes
Who doesn't love stewed tomatoes! These are so much better than the grocery canned ones. When the tomatoes are almost gone in the garden and people stop bringing them to you just to get rid of them, this is the perfect answer.
Canned Stewed Tomatoes
about 7 pints or 3 quarts
print recipe
4 quarts chopped, peeled cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk
1 cup chopped onion (about 1 medium)
1/2 cup chopped green pepper (about 1/2 medium)
1 tablespoon sugar
2 teaspoons salt
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, at 10 pound pressure in a steam-pressure canner.
Canned Stewed Tomatoes
about 7 pints or 3 quarts
print recipe
4 quarts chopped, peeled cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk
1 cup chopped onion (about 1 medium)
1/2 cup chopped green pepper (about 1/2 medium)
1 tablespoon sugar
2 teaspoons salt
Combine all ingredients in a large saucepot. Cover; cook 10 minutes, stirring to prevent sticking. Ladle hot vegetables into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 15 minutes, quarts 20 minutes, at 10 pound pressure in a steam-pressure canner.
Wednesday, August 17, 2011
Grilled Peaches in Rum
Our peach season is all but over. I really don't care I have tons in my freezer and my freezer is full of everything. My friend Pat, who is the wife of my boyfriend, David, who has the produce stand, gave me peaches yesterday and I decided to make these for Bible Study.
Grilled Peaches in Rum
Serves 6 or 12 old people
print recipe
1 Tablespoon unsalted butter
2 Tablespoons brown sugar
1/4 cup rum
6 ripe peaches, halved and pitted
1 pint or more caramel ice cream
Heat grill to medium heat. In a small saucepan, melt the butter. Take off heat and add the brown sugar and rum. Stir until the sugar is dissolved. Place the peach halves in a large bowl. With a rubber spatula, gently stir in the rum mixture and continue stirring until the peaches are well coated. Grill the peaches, cut side up, about 5 minutes. Turn over and cook for 4 to 5 minutes, brushing the peaches with the rum mixture. Serve with the ice cream.
Grilled Peaches in Rum
Serves 6 or 12 old people
print recipe
1 Tablespoon unsalted butter
2 Tablespoons brown sugar
1/4 cup rum
6 ripe peaches, halved and pitted
1 pint or more caramel ice cream
Heat grill to medium heat. In a small saucepan, melt the butter. Take off heat and add the brown sugar and rum. Stir until the sugar is dissolved. Place the peach halves in a large bowl. With a rubber spatula, gently stir in the rum mixture and continue stirring until the peaches are well coated. Grill the peaches, cut side up, about 5 minutes. Turn over and cook for 4 to 5 minutes, brushing the peaches with the rum mixture. Serve with the ice cream.
Tuesday, August 16, 2011
Grilled Pork Chops
My grocery had pork loins on sale last week for $1.99 per pound. How can you go wrong at that price. They were beautiful. You know fall is coming when pork starts going on sale. I cut half into chops and save half for a roast. I know they will cut them for free, but being the A personality that I am I'd rather cut my own.
Grilled Pork Chops
6 servings
print recipe
6 pork chops, 1-inch thick
1/2 cup soy sauce
1/4 cup sake
2 tablespoons brown sugar (I use maple syrup)
1 tablespoon chili sauce, homemade of course - Heinz will work
1 garlic clove, minced
1 pinch of ginger - I use fresh because that's what I have
Mix all the ingredients, except the chops. Preheat grill to medium heat. Brush the sauce on the chops and place on grill. Basting occasionally, turn the cops after 7-8 minutes on each side, depending on the thickness.
Grilled Pork Chops
6 servings
print recipe
6 pork chops, 1-inch thick
1/2 cup soy sauce
1/4 cup sake
2 tablespoons brown sugar (I use maple syrup)
1 tablespoon chili sauce, homemade of course - Heinz will work
1 garlic clove, minced
1 pinch of ginger - I use fresh because that's what I have
Mix all the ingredients, except the chops. Preheat grill to medium heat. Brush the sauce on the chops and place on grill. Basting occasionally, turn the cops after 7-8 minutes on each side, depending on the thickness.
Monday, August 15, 2011
Pot Roast, Pappas Style
This recipe I posted last year, but with all the garden fresh vegetables what could be better than a fabulous pot roast. And it really is starting to feel like fall.
When was the last time you had or made a really good pot roast? I found this recipe years ago in a Southern Living cookbook, now out of print, 1973. It is still my favorite and always gets raves. The gravy that cooks around it is incredible, and there is lots of it. This dish screams for yeast rolls to sop up that gravy. Just a word about the pickling spices. If you don't have any, please get some. This will be just plain old boring pot roast without them. I have made this lots of times using chuck roast if that is what is on sale. Make sure your butcher (you know, your BFFL)cuts a nice thick one for you.
Pot Roast, Pappas Style
6-8 Servings
print recipe
4 tablespoons butter
6 tablespoons olive oil
3 1/2 pounds choice-quality sirloin tip or top round beef
1 large onion coarsely chopped
4 cloves garlic, minced
2 carrots, sliced
3 sticks of celery, sliced
1 tablespoon pickling spices, tied in cheesecloth to make a bag
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
6 cups water
1/4 cup good red wine, whatever you're drinking while you cook is fine
Heat butter and oil in a large pot. Add meat, and brown well on all sides. Add onion and garlic; allow to brown slightly. Add other vegetables, spices, salt, pepper, and tomato paste. Cook a few minutes and add 6 cups of water and pickling spice bag. Bring to a boil and add the wine. Reduce the heat and cook slowly for 2 to 2 1/2 hours, turning the meat after it has cooked for 1 hour. Test meat for doneness, as it may require more cooking, depending on the quality of the meat. The roast should be fork tender.
When meat is done, remove from pot along with the pickling spice bag and strain the vegetables. Mash the vegetables and add to the liquid. (see cook's note) The gravy may be thickened if desired. To serve, slice meat and cover with gravy.
COOK'S NOTE: I remove meat and pickling spice bag and use my immersion blender to puree the vegetables. By doing it this way I don't have to thicken the gravy.
Any little pieces of meat and whatever gravy you have leftover save to put in your vegetable soup the next time. It will add such flavor like you would not believe
When was the last time you had or made a really good pot roast? I found this recipe years ago in a Southern Living cookbook, now out of print, 1973. It is still my favorite and always gets raves. The gravy that cooks around it is incredible, and there is lots of it. This dish screams for yeast rolls to sop up that gravy. Just a word about the pickling spices. If you don't have any, please get some. This will be just plain old boring pot roast without them. I have made this lots of times using chuck roast if that is what is on sale. Make sure your butcher (you know, your BFFL)cuts a nice thick one for you.
Pot Roast, Pappas Style
6-8 Servings
print recipe
4 tablespoons butter
6 tablespoons olive oil
3 1/2 pounds choice-quality sirloin tip or top round beef
1 large onion coarsely chopped
4 cloves garlic, minced
2 carrots, sliced
3 sticks of celery, sliced
1 tablespoon pickling spices, tied in cheesecloth to make a bag
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
6 cups water
1/4 cup good red wine, whatever you're drinking while you cook is fine
Heat butter and oil in a large pot. Add meat, and brown well on all sides. Add onion and garlic; allow to brown slightly. Add other vegetables, spices, salt, pepper, and tomato paste. Cook a few minutes and add 6 cups of water and pickling spice bag. Bring to a boil and add the wine. Reduce the heat and cook slowly for 2 to 2 1/2 hours, turning the meat after it has cooked for 1 hour. Test meat for doneness, as it may require more cooking, depending on the quality of the meat. The roast should be fork tender.
When meat is done, remove from pot along with the pickling spice bag and strain the vegetables. Mash the vegetables and add to the liquid. (see cook's note) The gravy may be thickened if desired. To serve, slice meat and cover with gravy.
COOK'S NOTE: I remove meat and pickling spice bag and use my immersion blender to puree the vegetables. By doing it this way I don't have to thicken the gravy.
Any little pieces of meat and whatever gravy you have leftover save to put in your vegetable soup the next time. It will add such flavor like you would not believe
Saturday, August 13, 2011
Feta-Stuffed Tomatoes
The tomatoes were so late this year I thought they would never get ripe. Now I have bushels of them to deal with. This simple and easy recipe is just perfect with a piece of grilled fish or chicken. Really anything.
Feta-Stuffed Tomatoes
Servings 8
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4 large tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish with flat leaf parsley if you like
Preheat the oven to 350 degrees. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.
Stir together pulp, feta cheese, and next 6 ingredients in a bowl. Spoon mixture into tomato shells, and place in a 13 x 9-inch baking dish.
Bake at 350 degrees for 15 minutes. garnish with parsley if desired.
Feta-Stuffed Tomatoes
Servings 8
print recipe
4 large tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish with flat leaf parsley if you like
Preheat the oven to 350 degrees. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.
Stir together pulp, feta cheese, and next 6 ingredients in a bowl. Spoon mixture into tomato shells, and place in a 13 x 9-inch baking dish.
Bake at 350 degrees for 15 minutes. garnish with parsley if desired.
Wednesday, August 10, 2011
Old Fashion Tomato Preserves
My mother and grandmother made this for as long as I can remember. I've tried other recipes and always gone back to this one. Even all the years I lived in Florida, every year I would receive a box of these from Mom. Hot buttered biscuits and Tomato Preserves. It doesn't get any better than that.
Old Fashion Tomato Preserves
12 6-ounce jars
print recipe
5 pounds firm ripe tomatoes
8 cups sugar
1 orange, thinly sliced
1 lemon, thinly sliced
Peel and quarter tomatoes, cover with sugar and allow to stand overnight. Drain off syrup; heat to the boiling point and cook until syrup will spin a long thread (232 degrees). Add tomatoes and orange and lemon slices. Cook on low heat until tomatoes are transparent. Seal in hot sterilized jars. Process in hot water canner for 15 minutes.
Old Fashion Tomato Preserves
12 6-ounce jars
print recipe
5 pounds firm ripe tomatoes
8 cups sugar
1 orange, thinly sliced
1 lemon, thinly sliced
Peel and quarter tomatoes, cover with sugar and allow to stand overnight. Drain off syrup; heat to the boiling point and cook until syrup will spin a long thread (232 degrees). Add tomatoes and orange and lemon slices. Cook on low heat until tomatoes are transparent. Seal in hot sterilized jars. Process in hot water canner for 15 minutes.
Tuesday, August 9, 2011
What A Day!
I remember having this much fun only once in my entire life. That was the day I had a root canal many years ago. Yep, today was worse. Do you have any idea how big a five gallon bucket is? I mean a five gallon bucket filled to overflowing with butter beans. No, not shelled!
It's a very good thing that I only use my thumbs for the space bar or I would not be typing this. Five gallon of butter beans will yield 8 quarts when finished. Bet you were dying to know that. These will be wonderful this winter in soups and stews or making Creole Lima Beans. Lima beans and butter beans are the same to me.
It was like I was into annoying myself today. After I finished the butter beans I had a few tomatoes left from the major tomato canning the day before so I decided to make another batch of Scotty's Roasted Tomato and Black Bean Soup for the winter. This stuff is to die for.
I'm not answering the phone at 7:30 a.m. tomorrow because it's always David with more vegetables. I'm taking a day off. Maybe I'll even have time to comment on some of my favorite blogs which I have neglected for so long.
It's a very good thing that I only use my thumbs for the space bar or I would not be typing this. Five gallon of butter beans will yield 8 quarts when finished. Bet you were dying to know that. These will be wonderful this winter in soups and stews or making Creole Lima Beans. Lima beans and butter beans are the same to me.
It was like I was into annoying myself today. After I finished the butter beans I had a few tomatoes left from the major tomato canning the day before so I decided to make another batch of Scotty's Roasted Tomato and Black Bean Soup for the winter. This stuff is to die for.
I'm not answering the phone at 7:30 a.m. tomorrow because it's always David with more vegetables. I'm taking a day off. Maybe I'll even have time to comment on some of my favorite blogs which I have neglected for so long.
Southern Fried Corn
This could be a repeat from last summer. Regardless it bears another post. Our corn is coming to an end for the season and if you still have corn this is a must try. My wonderful David the produce guy only raises Silver Queen and Silver Princess. My all time favorite corn. That's what I use for this, but any fresh corn will be fine.
Southern Fried Corn
Servings: 12 - not in your dreams, I could eat half
print recipe
12 ears fresh corn, husks removed
8 bacon slices
1/2 cup butter
2-4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon black pepper, more if you like
Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon.
Cook corn, butter, and remaining 3 ingredients in hot drippings over medium heat, stirring often, 20 minutes or until corn is lightly browned. Spoon into a serving dish; sprinkle with bacon.
Southern Fried Corn
Servings: 12 - not in your dreams, I could eat half
print recipe
12 ears fresh corn, husks removed
8 bacon slices
1/2 cup butter
2-4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon black pepper, more if you like
Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon.
Cook corn, butter, and remaining 3 ingredients in hot drippings over medium heat, stirring often, 20 minutes or until corn is lightly browned. Spoon into a serving dish; sprinkle with bacon.
Monday, August 8, 2011
Rum Cake
We had our annual ice cream social at church last night. And I mean ice cream social, the old fashioned kind. No electric ice cream makers for this crowd. Crank and add ice and salt. The ones I remember were, vanilla, chocolate, strawberry, peach and banana. I got this recipe last week from my friend Lillian because I knew she was making it for the social. Everyone loved it. Not a bite left. Plus there were other cakes and cookies. This is a real keeper and freezes beautifully.
Rum Cake
10-12 servings
print recipe
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
Finely grated zest of 1 lemon
Finely grated zest of 2 oranges
1 cup chopped walnuts
GLAZE INGREDIENTS
3 tablespoons fresh lemon juice (from lemon grated for zest)
1/2 cup fresh orange juice (from oranges grated for zest)
1 cup sugar
5 tablespoons dark rum
Preheat oven to 350 degrees. Grease and flour and 8 cup-kugelhopf or bundt pan.
Sift together the flour, baking powder, baking soda, and salt, and set aside.
Beat the butter in an electric mixer until soft. Add the sugar and beat to mix. Add the eggs one at a time, beating after each addition. On low speed, add the sifted dry ingredients in three additions, alternating with buttermilk, scraping bowl as necessary.
Remove from the mixer and stir in the zest and nuts.
Pour into the prepared pan, smooth top, and place in the hot oven. Bake for 55-60 minutes, until top springs back when pressed lightly.
Remove from the oven and set on a rack.
Immediately prepare the glaze.
Place the juices and sugar in a saucepan over moderate heat and stir with a wooden spoon until the sugar is dissolved and the mixture comes to a boil. Remove from heat, add the rum, and stir.
Pierce the top of the cake with a cake tester. Spoon the hot glaze over the hot cake (still in the pan), spooning a little at a time. When you notice glaze oozing around the edge of the cake pan, use a metal spatula or knife to ease the edge of the cake away from the pan, allowing the glaze to run down the sides. Continue this until all the glaze is absorbed. It will be absorbed, believe me.
Let the cake stand for 10 to 15 minute, until the bottom of the pan is cool enough to touch. It would take a lot longer. Then cover the cake with a plate, hold the plate tightly in place against the cake pan, and flip over the cake and pan. Remove the cake pan from the cake. Let stand for at least two hours until cool and cover with plastic wrap.
Better if made a day ahead and freezes beautifully.
Rum Cake
10-12 servings
print recipe
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
Finely grated zest of 1 lemon
Finely grated zest of 2 oranges
1 cup chopped walnuts
GLAZE INGREDIENTS
3 tablespoons fresh lemon juice (from lemon grated for zest)
1/2 cup fresh orange juice (from oranges grated for zest)
1 cup sugar
5 tablespoons dark rum
Preheat oven to 350 degrees. Grease and flour and 8 cup-kugelhopf or bundt pan.
Sift together the flour, baking powder, baking soda, and salt, and set aside.
Beat the butter in an electric mixer until soft. Add the sugar and beat to mix. Add the eggs one at a time, beating after each addition. On low speed, add the sifted dry ingredients in three additions, alternating with buttermilk, scraping bowl as necessary.
Remove from the mixer and stir in the zest and nuts.
Pour into the prepared pan, smooth top, and place in the hot oven. Bake for 55-60 minutes, until top springs back when pressed lightly.
Remove from the oven and set on a rack.
Immediately prepare the glaze.
Place the juices and sugar in a saucepan over moderate heat and stir with a wooden spoon until the sugar is dissolved and the mixture comes to a boil. Remove from heat, add the rum, and stir.
Pierce the top of the cake with a cake tester. Spoon the hot glaze over the hot cake (still in the pan), spooning a little at a time. When you notice glaze oozing around the edge of the cake pan, use a metal spatula or knife to ease the edge of the cake away from the pan, allowing the glaze to run down the sides. Continue this until all the glaze is absorbed. It will be absorbed, believe me.
Let the cake stand for 10 to 15 minute, until the bottom of the pan is cool enough to touch. It would take a lot longer. Then cover the cake with a plate, hold the plate tightly in place against the cake pan, and flip over the cake and pan. Remove the cake pan from the cake. Let stand for at least two hours until cool and cover with plastic wrap.
Better if made a day ahead and freezes beautifully.
Sunday, August 7, 2011
Saints and Scriptures Sunday - Letting Go
This was my mediation on Tuesday this week and I thought it so perfect for all of us. With everything going on in our lives and the country at this time a little simple help might be good.
Though we be sick and tired and faint and worn, all things can be borne! Elizabeth Chase Akers
What bothered us most a year ago? A month ago? Even a week ago? It's probable that whatever it was, we were obsessed with it, certain that our futures were ruined, that there was no reasonable solution. It's also probable that we feared we simply couldn't survive the complexity of the situation. But we did. And we always will be able to survive any and all difficulties. We are never, absolutely never, given more than we can handle. In fact, we are given exactly what we need, at any given time.
We have many lessons to learn. We need mainly to remember what we are powerless over, and that God it with us, and that life will become simple; we need no extra homework when we've turned it over to the care of God.
Whatever my problem today, I will let God have it. A solution is in the making. I'll see it just as quickly as I can let go of the problem.
Don't forget to visit Dianna at The Kennedy Adventures for more Saints and Scriptures Sunday.
Though we be sick and tired and faint and worn, all things can be borne! Elizabeth Chase Akers
What bothered us most a year ago? A month ago? Even a week ago? It's probable that whatever it was, we were obsessed with it, certain that our futures were ruined, that there was no reasonable solution. It's also probable that we feared we simply couldn't survive the complexity of the situation. But we did. And we always will be able to survive any and all difficulties. We are never, absolutely never, given more than we can handle. In fact, we are given exactly what we need, at any given time.
We have many lessons to learn. We need mainly to remember what we are powerless over, and that God it with us, and that life will become simple; we need no extra homework when we've turned it over to the care of God.
Whatever my problem today, I will let God have it. A solution is in the making. I'll see it just as quickly as I can let go of the problem.
Don't forget to visit Dianna at The Kennedy Adventures for more Saints and Scriptures Sunday.
Saturday, August 6, 2011
Back Porch Update
Another day with no recipe from me. It's 2:30 in the morning and I'm awake. Have you ever been too tired to sleep? I know this winter I will be very grateful. But not so much now. For the past two days I have canned or frozen corn, tomatoes in various forms, squash, zucchini, peppers and blackberries. Did I mention 11 hours each day? I know I'm whining, but that's what happens when I'm tired.
Last night as I was finishing my last batch of tomato sauce, no other vegetables in sight, here comes my wonderful nephew with more tomatoes, squash, zucchini, etc from his friend Tom. Ugh!
As we speak I have two pans of oven roasted tomatoes in the oven. They should be ready when I wake up. I actually have visions of going back to bed and sleeping.
If you don't hear from me for a few days come and check to be sure I'm not buried under a bushel of corn.
Last night as I was finishing my last batch of tomato sauce, no other vegetables in sight, here comes my wonderful nephew with more tomatoes, squash, zucchini, etc from his friend Tom. Ugh!
As we speak I have two pans of oven roasted tomatoes in the oven. They should be ready when I wake up. I actually have visions of going back to bed and sleeping.
If you don't hear from me for a few days come and check to be sure I'm not buried under a bushel of corn.
Thursday, August 4, 2011
Mediterranean Potato Salad
Nice change of pace potato salad. As soon as I saw "capers" I was in. I reduced the mayo and added sour cream, maybe a couple of tablespoons or so.
Mediterranean Potato Salad
Serves 6
print recipe
1 pound whole tiny new potatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons capers, drained
2 tablespoons green onion, chopped
1/2 small red onion, sliced and separated into rings
3 hard-boiled eggs, coarsely chopped
Put potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Drain and cool. Cut potatoes into quarters and place in a bowl. In a small bowl, add the mayonnaise, lemon juice, garlic and pepper. Stir in the olives, capers, both onions and eggs. Add to the potatoes and toss. Chill for 4 hours.
Mediterranean Potato Salad
Serves 6
print recipe
1 pound whole tiny new potatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons capers, drained
2 tablespoons green onion, chopped
1/2 small red onion, sliced and separated into rings
3 hard-boiled eggs, coarsely chopped
Put potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Drain and cool. Cut potatoes into quarters and place in a bowl. In a small bowl, add the mayonnaise, lemon juice, garlic and pepper. Stir in the olives, capers, both onions and eggs. Add to the potatoes and toss. Chill for 4 hours.
Wednesday, August 3, 2011
Salsa Coleslaw
Have you noticed I'm really into these quick recipes lately. That's again because my kitchen looks like a cannery. I'm grilling baby back ribs tonight with this coleslaw and corn on the cob. Of course I'm having sliced tomatoes! When you live in the country you have sliced tomatoes with every meal. Nothing better than fresh garden tomatoes and scrambled eggs.
Salsa Coleslaw
3 servings
print recipe
1/2 of a 16 ounce package shredded coleslaw mix
1/2 teaspoon seasoning salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup mayonnaise
1/2 cup salsa
Add all the ingredients in a large bowl and toss. Chill for a couple of hours at least.
Salsa Coleslaw
3 servings
print recipe
1/2 of a 16 ounce package shredded coleslaw mix
1/2 teaspoon seasoning salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 cup mayonnaise
1/2 cup salsa
Add all the ingredients in a large bowl and toss. Chill for a couple of hours at least.
Tuesday, August 2, 2011
Quick Whole Wheat Beer Bread
Now this isn't a "I think I've died and gone to heaven" loaf of bread. This is a, "I'm dying for a bologna, pimento cheese, sliced tomato, or mayonnaise sandwich", kind of bread. And I'm not going to drive 20 miles for a loaf of bread. I can have this made and be eating in the time it would take me to go buy a loaf, visit with everyone I run into and get home. Plus, it's hard to believe anything this easy can be this good! And I certainly don't have time to let bread rise for 2-3 hours.
Quick Whole Wheat Beer Bread
1 loaf
print recipe
2 cups self-rising flour
1 cup whole wheat flour
1 teaspoon baking powder
4 tablespoons honey
12-ounce can or bottle of beer at room temperature (not opened previously)
Sift together dry ingredients. Stir in honey and beer. Pour into greased and floured loaf pan. Bake for 40-45 minutes. (When done, bread should come away from sides of pan and a straw inserted into center should come out clean.) Slice and serve warm or at room temperature. Makes great toast!
Quick Whole Wheat Beer Bread
1 loaf
print recipe
2 cups self-rising flour
1 cup whole wheat flour
1 teaspoon baking powder
4 tablespoons honey
12-ounce can or bottle of beer at room temperature (not opened previously)
Sift together dry ingredients. Stir in honey and beer. Pour into greased and floured loaf pan. Bake for 40-45 minutes. (When done, bread should come away from sides of pan and a straw inserted into center should come out clean.) Slice and serve warm or at room temperature. Makes great toast!
Monday, August 1, 2011
My Holly's Folly - A Tomato Chili Sauce
In 1979, yes I remember the year that's how important the recipe was to me, my dear friend Holly Glenn gave me her chili sauce recipe. She called it Holly's Folly. We would all start calling Holly as soon as the tomatoes were ripe checking to see if she had made her fabulous Holly's Folly yet. We would all be allowed one jar per year. Every year for as long as she could remember she and her mother spent one day each summer making their chili sauce. She would never give up the recipe until I moved to Florida in the fall of 1979.
I kept the recipe as secret as the KFC seasoning recipe. Each year for almost 20 years I would make a batch or two and feel so proud each time I served it and people loved it. During the move back to Kentucky about 9 years ago I LOST the recipe. Why did I have only one copy of my favorite recipe! I was devastated. I searched and looked and called everyone I knew. No luck. No Holly's Folly for 9 years.
Sometimes I think it's true that my best friends live in my computer. One day I was chatting with Laurie at How My Time Flys and she said she and her family had made something like I was describing for almost 80 years. Could this possibly be the answer to my prayers. After all I had been asking St. Anthony for 9 years to help me find the recipe. Laurie sent me the recipe and I couldn't wait to make it. I can not thank you enough my friend. I am a happy person.
This was it! It might not be Holly's recipe but it was just the way I remember it. The smell of it cooking brought tears to me eyes. As Laurie said, her family used this as a guide, it wasn't gospel. I personally wouldn't change one thing. I'm starting my second batch today.
There is no danger of me losing the recipe again. I have 15 copies in various locations around the house plus the car.
My Holly's Folly - A Tomato Chili Sauce
7 pints about
print recipe
6 quarts peeled and sliced tomatoes
3 large onions, minced
1/2 cup coarse pickling salt
3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole pickling spice (tied in cheesecloth)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar, yes, 4 cups
1. Slice peeled tomatoes into a very large bowl, add minced onions and salt and stir gently. Hands work well.
2. Cover bowl and let stand for a minimum of 8 hours,; overnight is best.
3. Drain thoroughly and place in a large, heavy saucepan with a lid.
4. Stir in diced celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover, over medium heat, bring to a boil.
5. Once boiling, uncover and simmer over low heat until thickened, at least two hour; stir often to prevent sticking.
6. Add brown sugar and stir well; taste for sweetness (if tomatoes are very tart or acidic, you may need a little more brown sugar).
7. Simmer mixture until thickened again, about 25-30 minutes.
8. Remove spice bundle and discard.
9. Ladle mixture into hot sterilized pint jars, leaving 1/2-inch headspace, seal jars.
10. Process in a boiling water bath for 10 minutes.
I kept the recipe as secret as the KFC seasoning recipe. Each year for almost 20 years I would make a batch or two and feel so proud each time I served it and people loved it. During the move back to Kentucky about 9 years ago I LOST the recipe. Why did I have only one copy of my favorite recipe! I was devastated. I searched and looked and called everyone I knew. No luck. No Holly's Folly for 9 years.
Sometimes I think it's true that my best friends live in my computer. One day I was chatting with Laurie at How My Time Flys and she said she and her family had made something like I was describing for almost 80 years. Could this possibly be the answer to my prayers. After all I had been asking St. Anthony for 9 years to help me find the recipe. Laurie sent me the recipe and I couldn't wait to make it. I can not thank you enough my friend. I am a happy person.
This was it! It might not be Holly's recipe but it was just the way I remember it. The smell of it cooking brought tears to me eyes. As Laurie said, her family used this as a guide, it wasn't gospel. I personally wouldn't change one thing. I'm starting my second batch today.
There is no danger of me losing the recipe again. I have 15 copies in various locations around the house plus the car.
My Holly's Folly - A Tomato Chili Sauce
7 pints about
print recipe
6 quarts peeled and sliced tomatoes
3 large onions, minced
1/2 cup coarse pickling salt
3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole pickling spice (tied in cheesecloth)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar, yes, 4 cups
1. Slice peeled tomatoes into a very large bowl, add minced onions and salt and stir gently. Hands work well.
2. Cover bowl and let stand for a minimum of 8 hours,; overnight is best.
3. Drain thoroughly and place in a large, heavy saucepan with a lid.
4. Stir in diced celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover, over medium heat, bring to a boil.
5. Once boiling, uncover and simmer over low heat until thickened, at least two hour; stir often to prevent sticking.
6. Add brown sugar and stir well; taste for sweetness (if tomatoes are very tart or acidic, you may need a little more brown sugar).
7. Simmer mixture until thickened again, about 25-30 minutes.
8. Remove spice bundle and discard.
9. Ladle mixture into hot sterilized pint jars, leaving 1/2-inch headspace, seal jars.
10. Process in a boiling water bath for 10 minutes.
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