Favorites From My Garden

Growing a vegetable garden is a lot of work.  The pay off is all the fresh vegetables you get to enjoy this time of year.  I LOVE vegetables so all the work is worth it to me. 
This week's Friday's Five Favorites are my favorite ways to eat what I grow.

 1. Garden Stir Fry

1 tablespoon olive oil
1 carrot cut into sticks and the into 1 1/2 inch pieces
1/2 onion
1/2 sweet red pepper opt.
1 small zucchini
1 small yellow squash
garlic salt
pepper

 

I like to use young squash.

 

 

Pour the olive oil into a fry pan, I like to use a non stick pan.  Cook carrot on medium heat for about 3 minutes.  While carrot is cooking cut half sweet red pepper into strips and then in half.  Cut half an onion into petals.  Add to cooked  carrots.  Cook for about 5 minutes.  While onions cook cut zucchini into fourths length ways, then into slices.  Add to onions. 

 

  

While the zucchini cooks cut yellow squash the same as the zucchini.  Add yellow squash to pan cook till vegetables are soft.  Season with garlic salt and pepper.  Serve hot.

 

2. Breaded Zucchini

1-2 young zucchini sliced 1/4 inch
1 egg
2 tablespoon milk
1 cup bread crumbs (I like plain)
vegetable oil
garlic salt
pepper

Beat egg and milk with fork.  Heat oil in fry pan (I use an electric fry pay).  Dip zucchini slices into egg mixture, then bread crumbs cook on one side then the other.  I season with garlic salt and pepper on both sides.  Drain on paper towel before serving.


3. Grilled Yellow Squash  

1-2 yellow squash sliced 1/4 inch
1/4 cup butter melted
garlic salt
pepper

Preheat grill on high for 5 minutes.  Reduce heat slightly.  Dip squash in melted butter.  Remove excess butter before placing on grill.  Season both sides with garlic salt and pepper.  Turn when squash has grill marks.  Squash is done when soft.

4. Cucumbers

I enjoy cucumbers in lots of different salads.  I use them in Turkey and Craisins Pasta Salad for example.  My favorite way to eat a cucumber is peeled, sliced with seasoned rice vinegar sprinkled on it.  It only takes about 1 tablespoon of vinegar for one cucumber.

5. Green Beans

My favorite way to cook green beans is to boil them.  I snip the stem end off and break them in half.  I boil them for 20 -25 minutes.  Drain off the water and season with butter, salt and pepper.  I've tried cooking them in a slow cooker with red potatoes and broiling them but truly, I like them best just boiled. 

I know these last two are boring but I guess that sometimes simple is best.
I hope you enjoy a bountiful harvest from your garden! 

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Snickers Apple Salad

Simply Sweet Sunday! 

Apple season is here! Now is the best time to enjoy crunchy sweet apples.  Snickers Apple Salad is just the treat to make your family while apples are at their best.  It's simple, and the chocolate, nuts and caramel are the perfect surprise for your taste buds.

This recipe is best made with a mix of sweet apples,  Fuji and Gala are my favorites.  Serves 4.

3 apples                                                                     
1 Snickers candy bar (2.07 oz)
3/4 cup whipping cream
sugar to sweeten whipped cream

Core and cut up the apples, I like to use my apple corer/slicer, then cut the slices into pieces.  Chop the candy bar into small pieces.  Whip cream and sweeten to taste.  Combine chopped apples, candy bar and whipped cream.  Enjoy. 

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Ratatouille, not the movie

Even before the movie, Ratatouille was a dish from southern France that was made with the vegetables left at the end of the season.  A poor man's stew without meat.  I love vegetables so I love this flavorful side dish.  The eggplant makes it hearty enough you can serve Ratatouille as a main dish, just serve with fresh bread.  Maybe if you tell your kids it's the dish Ratatouille makes at the restaurant, you can get them to eat their vegetables.

2 tablespoons olive oil
1 medium onion
2 cloves garlic
2 large sweet red peppers
1 medium eggplant
2 small zucchini
2 large tomatoes or 1 can tomatoes
1 bay leaf
1 teaspoon salt
shredded Parmesan cheese for garnish

Chop onion into chunks.  Heat olive oil on medium heat in a large saucepan.  Saute onion until soft, about 5 minutes.  While onion is cooking, prepare the other vegetables.  Add garlic when onion is soft.  As each vegetable is cut up add it to the pan.  Core and seed peppers, cut into medium size chunks.  Peel and cube eggplant.  Cut zucchini into chunks.  Peel tomatoes and cut into eighths.  Add bay leaf and salt, cover pan.  Simmer for 20 minutes or until vegetables are soft.  Uncover and continue to simmer to allow liquid to evaporate.  Dish should be like stew, not soup.  I like to top mine with shredded Parmesan cheese. Enjoy!      
 
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Bruschetta

One of the reasons I anticipate tomato season is Bruschetta, I love it! 

I buy a baguette and cut two pieces 3-4 inches long. I then cut them in half long way making a top and bottom. I butter each piece and place then on a small cookie sheet.

I toast the bread in the oven under the broiler. Watch it closely because it doesn't take long, less than a minute.

Top toasted bread with tomato mixture and then with grated mozzarella cheese.

Place in oven under the broiler till cheese is melted.

Tomato mixture for bruschetta:

1 cup tomatoes cut into small pieces
1/4 cup finely chopped onion or green onion
8 leaves of fresh basil finely chopped or 1 tablespoon dry basil
garlic salt
black pepper

Combine all ingredients. Let sit in stainer for about 10 minutes or more to strain off some of the tomato juice. I like to use Roma tomatoes they are less watery.

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I'll take a side of that!

Welcome to this week's Friday's Five Favorites! 

 

 

Nothing is better for your meal than a good side dish.  Often we think certain foods have to go together.  I mean how good is turkey all by it's self, not that great, but add the stuffing, mashed potatoes and gravy and you've got heaven!  This week I want to highlight some of my all time favorite sides.  Luckily most of these will go great with many, many meals! 

 

 

1. Let's start with something new!  I grew up in Idaho and in Idaho we LOVE our potatoes!  This is one of my favorite ways to eat them, especially new or red potatoes.  We call them Italian Potatoes, and I have no clue what the rest of world calls them.

 

They are quite simply delicious and a hearty side!  Of course they're not only oh so yummy but also very, very easy!

 All you need is 8 to 10 washed potatoes.

 Chop those babies up!

 Put the chopped spuds in a Ziploc bag and add about 1 tablespoon of olive oil and one packet of Italian seasoning.  Then you get to do the good old shake n' bake action. 

Once those taters have been well shaken, spread them out on your favorite baking pan.  Bake them at 350 for 30 to 40 minutes.  Yum-O! 


Here are 4 more amazing sides!


2.  Breadsticks!

We often turn to breads to complete our meal.  They are very satisfying and scrumptious!  These breaksticks come together really quick!  I love them with spaghetti, baked pasta or any other saucy entree.  You can go here for the recipe.


3. Southern Cornbread!

I really have an unhealthy LOVE for this stuff.  I can't get enough of it.  Who doesn't love a good bowl of chili and sweet cornbread?  Check out this recipe by going here.

4. Casserole Potatoes!

Like I said before I'm huge lover of potatoes but this is HANDS DOWN my very favorite way to eat them.  They are complete comfort food for me!  It's one of those recipes that will always bring back memories of Sunday dinners at home.  And nobody makes them as good as my mom!  Go here for the recipe!

5. Fun Fruit Salad!

 

I can't talk about side dishes and leave this baby out.  This is my go to side when I'm asked to bring something to a BBQ, party or dinner.  It's super, duper easy and a crowd pleaser.  I always make sure I keep the ingredients on hand.  It's also awesome because you can use any fruit you want.   Here is the full recipe.

And there you have it!  Have fun filling your tables and rounding out those meals!

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Frog Eye Salad

TRADITION! TRADITION!  My mother-in-law serves this salad at most of our family dinners.  It's a tradition we hope never ends.  The recipe use to be on the box of Ronzoni, Acini Di Pepe.  (Now there is a recipe for Spinach Soup on the box, does that make any sense?)  Acini Di Pepe is a tiny round pasta, you can find it with the other pastas at your store.  The name, Frog Eye Salad makes it fun to serve to kid's.   

1 1/3 cups Ronzoni, Acini De Pepe, uncooked
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 20 oz can pineapple tidbits or chunks, undrained
1 20 oz can crushed pineapple, undrained
1 egg
2 teaspoons lemon juice
2 cups non-dairy whipped topping
3 cups miniature marshmallows
1/2 cup coconut
2 11 oz cans Mandarin oranges, drained

In medium saucepan, stir together sugar, flour and salt.  Drain pineapple reserving 1 cup of juice.  Whisk juice and egg into sugar mixture.  Cook over medium heat, stir frequently until mixture comes to a boil.  Remove from heat.  Stir in lemon juice.  Let mixture cool.  Meanwhile, cook Acini Di Pepe according to package directions, drain.  (I follow the directions for 1/2 a box using 1 teaspoon salt, boiling till tender.)  Rinse with cold water to cool, drain well.  In a large bowl (preferably with a lid), stir together pineapple juice mixture and Acini Di Pepe.  Cover and refrigerate for several hours or overnight.  Add pineapple, whipped topping, marshmallows, and coconut.  Mix thoroughly.  Gently fold in oranges.  Cover, refridgerate until cold.  Makes about 12 cups.
I hope this salad becomes a tradition for your family.

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Southern Cornbread

For me the best part of eating at a restaurant that claims to serve real southern cookin' is the cornbread.  I LOVE a good, moist piece of cornbread.  My friend from dinner group has just such a recipe.  When she would make her chili she would send cornbread as well.  This cornbread is so good that as soon as I got in the car from exchanging our meals and I would have to eat a piece, or two, right then and there.  Having a pan of this in the house is just as dangerous as having extra brownies around for me.

Here's what you'll need:

2 cups flour

2 cups cornmeal

1 1/3 cups sugar

2 teaspoon salt

2 tablespoons baking powder

2 eggs

2 cups milk

2/3 cup oil

In a large bowl mix together the DRY ingredients.  In another bowl mix the wet ingredients together;  then combine with the dry ingredients.  Do not over mix.  Pour into a UNGREASED 9 x 13 pan and bake at 400 for about 25 minutes.  Bake until the top is golden brown.

Enjoy!

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Fun Fruit Salad

This tangy fruit salad is quick to make.   The fruits are almost always in season, so you can make this salad anytime of year.   

1 or 2 bananas depending on size
1 can pineapple tidbits
1 cup sliced strawberries
1 6 ounce container of vanilla yogurt
1/2 cup coconut
1 can Mandarin oranges, drained

It is best if you chill the pineapple and Mandarin oranges in the fridge before making the salad.
Slice the bananas in a strainer.  Pour the can of pineapple over the bananas to drain the pineapple. (The citric acid in the pineapple juice will help prevent the bananas from going brown as fast.)  Save the juice and add to orange juice or a smoothie.  When the pineapple is well drained, move to a bowl and add remaining ingredients.  Stir gently to mix.

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Perfect Potato Salad

Just a little mustard, just a little tang, makes perfect potato salad.  Everybody loves potato salad, enough said. 

5-6 cups red potatoes, cooked, peeled and cubed
4 boiled eggs, chopped
1 cup light mayonnaise
1 tablespoons prepared mustard
3 tablespoons liquid from dill pickle jar
1/8 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup celery, sliced thin
1 green onion, chopped fine
1/4 cup dill pickle, chopped fine

Combine mayonnaise, mustard, pickle liquid, celery seed, salt and pepper; mix well.  Add potatoes, eggs, onion, celery, and pickle; mix lightly.  Chill.

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Other yummy mix ins are sliced black olives and sprouts.
Lunch to die for, a big scoop of potato salad served on a big slice of a home grown tomato.

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Turkey and Craisins Pasta Salad

This tangy sweet salad dressing reminds me of the house dressing served at the Hug-Hes Cafe on their Chicken Pasta Salad.

This is a great recipe to make after Thanksgiving using leftover turkey and cranberry sauce.  But we love this recipe all year round, using chicken sometimes instead of turkey.   

4 cups uncooked bow tie pasta
1 cup cooked turkey cut into bite size pieces or chicken
1 cucumber, peeled and chopped
1 cup broccoli, cut into small pieces
1 carrot, grated
1/2 cup Craisins

Dressing:
1/4 cup seasoned rice vinegar
1/4 cup cranberry sauce
1/4 cup olive oil
3 tablespoons sugar
1 teaspoon garlic salt
fresh ground black pepper
2 mint leaves chopped fine (opt)

Cook pasta following the instructions on package.  While pasta is cooking mix dressing, and prepare vegetables.  When the pasta is done, quick rinse with cold water and drain really well.  Add turkey or chicken, vegetables, Craisins and dressing.  Chill.  Stir before serving.
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Turkey and Craisins Pasta Salad tastes great with sprouts.

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Grilled Asparagus

Welcome spring!  Which means asparagus season is here.  I love asparagus.  For years I just steamed it.   But then someone said to try grilling it, so I did.  Asparagus is great grilled!  I also like it stir fried with sweet red peppers, onions, and mushrooms.  

To grill asparagus you can use your outdoor grill but in the spring the weather doesn't always cooperate.  So I use a George Foreman Grill.  Wash and trim ends of asparagus.  Preheat the grill for 5 minutes.  Brush bottom of grill with butter or olive oil.  Place asparagus on grill.  Brush top of grill with butter and close grill.  Grill for 6 minutes, check to see if asparagus is done.  This is a matter of personal taste.  Grill longer if you want yours more done.  I cooked mine for about 8 minutes.  Remove to serving plate, season with salt and lemon juice if you'd like. 

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Bread sticks

Chewy bread sticks, a perfect addition to many meals.
Recipe from: Karen Tucker

This recipe makes 16 bread sticks

1½ cup warm water
1 tablespoon yeast
1 tablespoon brown sugar or honey
1 tablespoon malted milk powder
1 teaspoon salt
4 cups flour
½ cube butter, melted
Garlic salt
Parmesan cheese

Mix water, yeast, brown sugar, malted milk powder, salt and flour together in order. Knead with hand to mix in all the flour. Use a little of melted butter to lightly grease baking sheet. You can put a little flour or oil on your hands to make working with dough a little easier.  Divide dough in half, and then divide each in half again. Divide each forth into fourths, making 16 balls. Roll balls into sticks. Place on baking sheet. Brush bread sticks with remaining melted butter. Sprinkle with garlic salt and Parmesan cheese or use sesame seeds instead of Parmesan cheese. Bake at 400 for 14-16 minutes. Bottom of bread sticks should be golden.

This recipe makes 8 bread sticks

3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon brown sugar or honey
1/2 tablespoon malted milk powder
1/2 teaspoon salt
2 cups flour
¼ cube butter
Garlic salt
Parmesan cheese

Mix water, yeast, brown sugar, malted milk powder, salt and flour together in order. Knead with hand to mix in all the flour. Use a little of melted butter to lightly grease baking sheet. Divide dough in half, and then divide each in half again. Divide each forth into half, making 8 balls. Roll balls into sticks. Place on baking sheet. Brush bread sticks with remaining melted butter. Sprinkle with garlic salt and Parmesan cheese or use sesame seeds instead of Parmesan cheese. Bake at 400 for 14-16 minutes. Bottom of bread sticks should be golden.

The malted milk powder helps feed the yeast. It can be usually be found in stores with the chocolate milk mixes like Ovaltine and Nestley Quick.

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Funeral Potatoes

Casserole Potatoes

Some people call this potato dish Funeral Potatoes but I prefer to call them Casserole Potatoes.  This is a simple to make side dish my children often request.  A Sunday regular at our house.

1 26 oz package of frozen potato shreds for hash browns (partially thawed in fridge)

1 cup sour cream
1 can cream of mushroom soup
2 cups grated cheddar cheese
2 tablespoons butter or margarine melted
1 1/2 cups lightly crushed corn flakes

I like to thaw the potato shreds by putting the bag in the fridge the night before ( when I remember) but it isn’t necessary.  In large mixing bowl mix sour cream and soup.  Fold in potatoes and cheese.  Spread potato mixture into a grease 9 x 13 pan.  Mix corn flakes and melted butter together, sprinkle over potatoes.  Bake at 350 for 45 minutes, if the potatoes are partially thawed.  Bake 55 minutes if potatoes are frozen. 

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