Here is my yummy Granola-- I like it as cereal, and I also use it as a base for Granola Bars. The ingredients listed are all optional-- add or subtract what you will-- make it your own. I have made this several times now, each batch has been just a bit different, but all has been yummy. You can use raw nuts and seeds, roasted, but I would limit the salted to just one kind if possible. If you have it on hand you can use a vanilla pod- slice it down the center and scrap out the seeds-- add it to the butter and honey.
Honey Vanilla Granola -- makes around 3 lbs.
4 cups rolled oats-- NOT quick cooking oats
3/4 cup almonds- sliced or chopped
3/4 cup cashew pieces
1/2 cup sunflower seeds
1 cup shredded coconut (unsweetened is healthier)
1/2 to 3/4 cup walnuts, pecans, hazelnuts or macadamia nuts
2 tsp ground cinnamon
1 1/2 tsp ground ginger or grated fresh ginger
6 TBSP unsalted butter
1/2 cup honey
2 tsp vanilla extract (not imitation)
1/2 tsp salt
Parchment paper or reynolds wrap
1. Pre-heat the oven to 250 degrees. Cover a large rectangular baking sheet with desired covering-- I prefer parchment paper.
2. Mix the dry oats, nuts, seeds, and spices together. A large mixing bowl works best.
3. Heat the butter and honey together over low heat in a small saucepan. After the butter has melted stir in the vanilla (liquid or scraped pod beans) and salt. Keep stirring and cook for just a few minutes longer to get the flavors melted together.
4. Pour half of the hot liqids over the dry ingredients and stir together with a rubber spatula. Add the rest of the hot ingredients and continue to stir until evenly coated.
5. In the prepared pan spread the oat mixture in one even layer. Bake for 60 -75 minutes.
6. As the granola cools it will start to become crisp. Let cool for minimum of 30 minutes. Once cooled the cooked oat mixture can be broken into chunks. Store in an air tight container at room temperature for up to 2 weeks.
*** I usually will add golden raisens, dried fruit or fresh like bananas, strawberries or blueberries when eating as cereal.
Saturday, May 25, 2013
New, Improved and back on track.
Hello my friends. It has been a very long time, much has happened many changes have occurred. I have updated my look on this blog, and will try once again to be more regular with my posts.
One of the biggest changes to our lives is the fact we have began to work on eating less processed foods, more whole foods and fresh fruits. Now we didn't go through and chuck everything in the kitchen, we have two small kids and I don't want them to have a nervous breakdown. The process is simple, as we finish the chemical laden bad for you food, I replace it with good, wholesome food. Simple enough in theory right???
Another big change is I have started taking a yoga class-- this is very much outside my comfort zone as a big gal--- I have found that I love it. I can't do all the poses just for the fact I am too large, but I just work hard and do my best-- one of these days I will get there. My daughter has also started coming with me and loves it. The women in our class think it is great that she takes is so serious, and did so well. My husband goes on extremely long walks, part of the time having to carry our 50 pound son on his back as he finishes his trek. We are trying to do more things outdoors together as a family-- even if it is just helping practice softball with our daughter.
So far I have been met with huge resistance from the children with our new food choices. The new routine is they come in and see what is cooking, make a horrible face, whine a bit, and I don't see them again until dinnertime. As time goes by I hope that the whining, sneers, and complaining will be replaced with smiles and more yums, than blechs : )
We started simple, adding more veggies, less desserts, and no soda in the house. Soda is huge for me-- I'm a Coke for breakfast girl-- have been since junior high school-- about 30 years ago. It is extremely hard for me, but I am trying. Tested out making bread from scratch, yes kneading, raising, the whole thing--- this was a big deal for me because I have a huge fear of taking on long drawn out cooking processes. The bread turned out fantastic, and the granola bars have been a huge success with my husband and myself.
Veggies are becoming the stars at dinner, with meats becoming the side dish. Lately we have had Sweet Potato fries, asparagus, roasted carrots, and many types of stir-frys using broths and water instead of oil. Instead of a diet full of red meat, we have introduced more fish-- tried swai, and trout, both were huge successes. Pork and chicken have always been in the mix, but using it more these days, and as hunters we still have lots of deer in the freezer to use up.
We are enjoying this new world -- It gets a bit overwhelming at times trying to read all the info that is out there. Gmo's, Monsanto, chemicals in everything, carcinogenic dyes, all this info coming from everywhere will make a gal's head spin. The goal is simple, eat more wholesome fresh foods. Shop at the farmers market, Momma Jean's (a local health food store) and less at the supermarket. All of this while learning to make more of our everyday staples from scratch.
Soon I will be trying to make my own Mayo, Peanut Butter, and seasoning blends. I will bring you on my family's journey-- let you know what does and doesn't work, and try to start using more how- to's with pictures for your convenience. Bringing the good, the bad and the absolute horrible as we come across them.
Stay fresh, stay local and fill your body with health.
One of the biggest changes to our lives is the fact we have began to work on eating less processed foods, more whole foods and fresh fruits. Now we didn't go through and chuck everything in the kitchen, we have two small kids and I don't want them to have a nervous breakdown. The process is simple, as we finish the chemical laden bad for you food, I replace it with good, wholesome food. Simple enough in theory right???
Another big change is I have started taking a yoga class-- this is very much outside my comfort zone as a big gal--- I have found that I love it. I can't do all the poses just for the fact I am too large, but I just work hard and do my best-- one of these days I will get there. My daughter has also started coming with me and loves it. The women in our class think it is great that she takes is so serious, and did so well. My husband goes on extremely long walks, part of the time having to carry our 50 pound son on his back as he finishes his trek. We are trying to do more things outdoors together as a family-- even if it is just helping practice softball with our daughter.
So far I have been met with huge resistance from the children with our new food choices. The new routine is they come in and see what is cooking, make a horrible face, whine a bit, and I don't see them again until dinnertime. As time goes by I hope that the whining, sneers, and complaining will be replaced with smiles and more yums, than blechs : )
We started simple, adding more veggies, less desserts, and no soda in the house. Soda is huge for me-- I'm a Coke for breakfast girl-- have been since junior high school-- about 30 years ago. It is extremely hard for me, but I am trying. Tested out making bread from scratch, yes kneading, raising, the whole thing--- this was a big deal for me because I have a huge fear of taking on long drawn out cooking processes. The bread turned out fantastic, and the granola bars have been a huge success with my husband and myself.
Veggies are becoming the stars at dinner, with meats becoming the side dish. Lately we have had Sweet Potato fries, asparagus, roasted carrots, and many types of stir-frys using broths and water instead of oil. Instead of a diet full of red meat, we have introduced more fish-- tried swai, and trout, both were huge successes. Pork and chicken have always been in the mix, but using it more these days, and as hunters we still have lots of deer in the freezer to use up.
We are enjoying this new world -- It gets a bit overwhelming at times trying to read all the info that is out there. Gmo's, Monsanto, chemicals in everything, carcinogenic dyes, all this info coming from everywhere will make a gal's head spin. The goal is simple, eat more wholesome fresh foods. Shop at the farmers market, Momma Jean's (a local health food store) and less at the supermarket. All of this while learning to make more of our everyday staples from scratch.
Soon I will be trying to make my own Mayo, Peanut Butter, and seasoning blends. I will bring you on my family's journey-- let you know what does and doesn't work, and try to start using more how- to's with pictures for your convenience. Bringing the good, the bad and the absolute horrible as we come across them.
Stay fresh, stay local and fill your body with health.
Thursday, September 20, 2012
Soup warms your Soul
It is getting cooler, this last weekend I even made a big crockpot of Ham N Beans with cornbread. It was so yummy!! Nothing tastes better than a nice warm bowl of soup on a cloudy cool day. Here is a super quick Chicken Noodle Soup easy enough to cook after a hard day of working or let simmer on the stove for a bit on a day when you are under the weather. Of course with almost all soup the next day has much more complex tastes, but it's still yummy. Pair it with a small sandwich, salad or just some crackers and it will hit the spot on a cold day, or if you have a cold it will make you feel better. The recipe has egg noodles, but it could just as easily be made with Reames noodles, or a whole wheat pasta for a more heart healthy choice. I have included a yummy fall snack- Toffee Apple Dip. Enjoy the tasty treats my little minions. Let the Fall weather inspire you to enjoy some Apple-goodness Wherever you may live let the Fall weather inspire you to enjoy some Apple-Yummy Goodness.
Chicken Noodle Soup
3 Boneless skinless chicken breasts
1 chopped small onion
1 chopped carrot
2 stalks chopped celery
2 Tbsp butter or margarine
1 12-16oz bag of egg noodles
1 Tbsp granulated chicken bouillon --- you can substitute this for 1-2 cans or box of chicken broth. (I prefer to use actual chicken broth because it has less sodium and it tastes better, this is of course just up to whats in your pantry, and what you prefer.)
Salt & pepper to taste
I like to also use a dash of KC Masterpiece Garlic Herb seasoning
In a 5 Qt Dutch oven, Saute vegetables in butter till tender. Boil ingredients except noodles, adding enough water to cover ingredients an inch or two. When chicken is cooked through, cut chicken into bit-sized pieces. Return to soup and add noodles. If you are doing a slow simmer just let soup simmer and add noodles 10-20 mintues before you are ready to serve the soup otherwise the noodles will be overcooked.
Toffee Apple Dip
1 8oz pkg cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla (real vanilla extract is best)
2/3 cup toffee bits (Heath brand is good)
apples Goes well with Granny Smith, Gala, Jonathan, your favorite
Mix together with hand mixer. Chill. Serve with apple slices.
Chicken Noodle Soup
3 Boneless skinless chicken breasts
1 chopped small onion
1 chopped carrot
2 stalks chopped celery
2 Tbsp butter or margarine
1 12-16oz bag of egg noodles
1 Tbsp granulated chicken bouillon --- you can substitute this for 1-2 cans or box of chicken broth. (I prefer to use actual chicken broth because it has less sodium and it tastes better, this is of course just up to whats in your pantry, and what you prefer.)
Salt & pepper to taste
I like to also use a dash of KC Masterpiece Garlic Herb seasoning
In a 5 Qt Dutch oven, Saute vegetables in butter till tender. Boil ingredients except noodles, adding enough water to cover ingredients an inch or two. When chicken is cooked through, cut chicken into bit-sized pieces. Return to soup and add noodles. If you are doing a slow simmer just let soup simmer and add noodles 10-20 mintues before you are ready to serve the soup otherwise the noodles will be overcooked.
Toffee Apple Dip
1 8oz pkg cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla (real vanilla extract is best)
2/3 cup toffee bits (Heath brand is good)
apples Goes well with Granny Smith, Gala, Jonathan, your favorite
Mix together with hand mixer. Chill. Serve with apple slices.
Thursday, September 13, 2012
Lamb Chops, Peaches and Blackberries oh my! (and a dessert)
Tonight try something different--Lamb Chops served with a yummy fruit chutney. These chops would be tasty with a simple salad or some rice for a tasty, light dinner. At our Farmers Market they have a fantastic vendor ran by the nicest couple Greg and Nancy Rasmussen-- they own Sunny Lane Farm-- they can be located on Facebook if you search for "sunny lane farm". They run a farm like it used to be-- 100% grass raised beef and lambs with pasture raised poultry as well-- happy roaming animals in a clean and well taken care of farm. We have tried the Lamb and it is fresh and flavorful-- very tasty. Enjoy.
Lamb Chops with Blackberry-Peach Chutney
Makes 4 servings 161 calories, 8 grm fat
1 peach, peeled, halved, pitted, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 tsp ground cloves
2 tsp veg oil
1 cup fresh blackberries
1 tbsp red wine vinegar
1/2 ground allspice
1/4 tsp salt
1/4 tsp coarsely ground black pepper
8 lamb loin chops or rib chops, cut 1 inch thick
1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
2. In a small bowl stir together allspice, salt and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12-14 minutes for medium rare (145 degrees)
or 15-17 minutes for medium (160 degrees)
4. Serve lamb with chutney. Good sides for this dish would be white or brown rice, simple salad, or spinach salad.
For dessert------- Peach and Plum Crostada (fancy word for a free form tart) serves 8
2 ripe but firm peaches (about 10 oz)- peeled, pitted, thinly sliced
3 small or 1 medium ripe but firm plum (about 3 oz), pitted, thinly sliced
1/4 cup plus 1 Tbsp sugar (could use splenda)
zest of 1/2 lemon, finely grated
2 Tbsp all purpose flour
Pinch of salt
4 Tbsp cold unsalted butter, cut into small pieces
1/4 cup finely chopped pecans
1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
1 large egg
1. In a bowl, toss fruit with 1 Tbsp sugar. Let stand for 20 minutes. Preheat oven to 450 degrees; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
2. Make topping; in a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
3. On a well-floured surface, roll out puff pastry to a rough 14 inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp cold water and lightly brush edges of pastry with egg wash. Refridgeerate for 20 minutes.
4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400 degrees; Bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
Per serving: 309 calories, 21 gms fat,
Lamb Chops with Blackberry-Peach Chutney
Makes 4 servings 161 calories, 8 grm fat
1 peach, peeled, halved, pitted, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 tsp ground cloves
2 tsp veg oil
1 cup fresh blackberries
1 tbsp red wine vinegar
1/2 ground allspice
1/4 tsp salt
1/4 tsp coarsely ground black pepper
8 lamb loin chops or rib chops, cut 1 inch thick
1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
2. In a small bowl stir together allspice, salt and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12-14 minutes for medium rare (145 degrees)
or 15-17 minutes for medium (160 degrees)
4. Serve lamb with chutney. Good sides for this dish would be white or brown rice, simple salad, or spinach salad.
For dessert------- Peach and Plum Crostada (fancy word for a free form tart) serves 8
2 ripe but firm peaches (about 10 oz)- peeled, pitted, thinly sliced
3 small or 1 medium ripe but firm plum (about 3 oz), pitted, thinly sliced
1/4 cup plus 1 Tbsp sugar (could use splenda)
zest of 1/2 lemon, finely grated
2 Tbsp all purpose flour
Pinch of salt
4 Tbsp cold unsalted butter, cut into small pieces
1/4 cup finely chopped pecans
1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
1 large egg
1. In a bowl, toss fruit with 1 Tbsp sugar. Let stand for 20 minutes. Preheat oven to 450 degrees; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
2. Make topping; in a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
3. On a well-floured surface, roll out puff pastry to a rough 14 inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp cold water and lightly brush edges of pastry with egg wash. Refridgeerate for 20 minutes.
4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400 degrees; Bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
Per serving: 309 calories, 21 gms fat,
Wednesday, September 12, 2012
Healthy Spiced Apple Butter--- no sugar recipe
Here is some yummy fall treats today since I teased you yesterday.
Healthy Spiced Apple Butter --- look no sugar :)
Yield: 6 cups Slow Cook: 16 hours
This will be fantastic on bagels, toast, biscuits and even topping for waffles. Enjoy.
Ingredients:
8 medium apples-- winesap, gala, pink lady, granny smith or combination of two or more. No need to peel.
2 cups of water
2 TBSP toasted sesame oil or sunflower oil or canola
2 TBSP cinnamon
2 TBSP pumpkin pie spice
2 TBSP real vanilla extract
1 TBSP sea salt
( if you feel it is not sweet enough and you must have it sweeter you could add sugar or truvia- possibly even splenda to taste. I would try the least amt you could get away with to keep it healthy)
Directions:
1. Cut your apples into 1 inch pieces and throw them into the slow cooker.
2. Add water and then all of the spices and seasonings on top.
3. Set the slow cooker for 16 hours on low.
4. Once done, let the mixture cool for about 30 minutes.
5. Pour into blender and blend until well done. Do in more than one batch if your blender is not big enough to handle the entire batch at once.
Then serve and/or store. Store in air tight container in fridge for 1-2 weeks. Put in freezer bag and freeze for 3-4 months. Let thaw in fridge when ready to use.
Healthy Spiced Apple Butter --- look no sugar :)
Yield: 6 cups Slow Cook: 16 hours
This will be fantastic on bagels, toast, biscuits and even topping for waffles. Enjoy.
Ingredients:
8 medium apples-- winesap, gala, pink lady, granny smith or combination of two or more. No need to peel.
2 cups of water
2 TBSP toasted sesame oil or sunflower oil or canola
2 TBSP cinnamon
2 TBSP pumpkin pie spice
2 TBSP real vanilla extract
1 TBSP sea salt
( if you feel it is not sweet enough and you must have it sweeter you could add sugar or truvia- possibly even splenda to taste. I would try the least amt you could get away with to keep it healthy)
Directions:
1. Cut your apples into 1 inch pieces and throw them into the slow cooker.
2. Add water and then all of the spices and seasonings on top.
3. Set the slow cooker for 16 hours on low.
4. Once done, let the mixture cool for about 30 minutes.
5. Pour into blender and blend until well done. Do in more than one batch if your blender is not big enough to handle the entire batch at once.
Then serve and/or store. Store in air tight container in fridge for 1-2 weeks. Put in freezer bag and freeze for 3-4 months. Let thaw in fridge when ready to use.
Tuesday, September 11, 2012
Fall my very favorite season
It's finally cooling down, the air is getting crisp, and Fall is in the air. My very favorite season of them all. Of course Spring is nice with all the flowers budding and it's pretty and all, Summer just sucks. I freakin hate being hot--- I admit I'm a puss. Luckily in old MO it stayed between 90-100+ for 3 months in a row...... with only 100% humidity. I'm also not a huge fan of being cold-- so Winter is out as well. I'm a puss, I believe that I mentioned that already-- back to winter-- cold, snow, ice--- blech I'm passing on it as well.
However, Fall is my perfect season hoovers in the 60 - 80 degree world during the day and 40-60's at night. Layered clothes, boots, Autumn colors, warm apple cider, pumpkins, pretty leaves sign me up, I'm there. It is becoming craft show season here around Springfield and I can't wait. This year I was really wanting to actually sell my crafts in a show this year, but it is not really working out very well. Be that as it may, I am still painting away and when the seas part and I am able to walk through to the other side I will be ready to sell my wares. Taxes, licenses and legal crap getting in the way of my creativity. I just want to paint and get cash for it...... Big Brother gets plenty of my paycheck from my crappy full time job that I hate, they shouldnt get a penny of my blood sweat and tears of the creative juices of art...... off the beaten track again I see.......
Back to Fall--- Another fantastic part of fall is the food---- soups, stews, chowders, casseroles full of yummy meats and veggies breads and don't forget about all the sweets. Pumpkin, cinnamon, pecans, walnuts, apples, and sticky gooey goodness. This is the part we will be dealing with very soon. I have been pulling out my favorite fall foods and will be soon sharing them so you may have a bit of fall in your homes as well. But not today--- Today was just to get some of my random thoughts out of my head....hahaha Yup I'm also just a big tease.... recipes to come very soon.
However, Fall is my perfect season hoovers in the 60 - 80 degree world during the day and 40-60's at night. Layered clothes, boots, Autumn colors, warm apple cider, pumpkins, pretty leaves sign me up, I'm there. It is becoming craft show season here around Springfield and I can't wait. This year I was really wanting to actually sell my crafts in a show this year, but it is not really working out very well. Be that as it may, I am still painting away and when the seas part and I am able to walk through to the other side I will be ready to sell my wares. Taxes, licenses and legal crap getting in the way of my creativity. I just want to paint and get cash for it...... Big Brother gets plenty of my paycheck from my crappy full time job that I hate, they shouldnt get a penny of my blood sweat and tears of the creative juices of art...... off the beaten track again I see.......
Back to Fall--- Another fantastic part of fall is the food---- soups, stews, chowders, casseroles full of yummy meats and veggies breads and don't forget about all the sweets. Pumpkin, cinnamon, pecans, walnuts, apples, and sticky gooey goodness. This is the part we will be dealing with very soon. I have been pulling out my favorite fall foods and will be soon sharing them so you may have a bit of fall in your homes as well. But not today--- Today was just to get some of my random thoughts out of my head....hahaha Yup I'm also just a big tease.... recipes to come very soon.
Wednesday, August 1, 2012
Stuffed Pattypan Squash and beyond......
Hello again my little minions--- Here I am again today. For the last month we have been going to the Farmers Market in town.... I'm hooked. There is just something about walking up and down the aisles and seeing all of the differnt colors and the pretty little fruits and veggies they just start calling to you. It gets pretty scary. Currently we are addicted to peaches,blueberries and red reliance grapes-- no longer can live without these things being in our house at all times of the day. We started by buying half a bushel splitting it with a co-worker-- no good it only lasted a few days. We have purchased a larger amount every week and this last week we are now up to a full bushel and a half bushel--- now I did give several to my mother in law. (No -- in case you are wondering I have none of the normal M.I.L issues like others-- mine is absolutely fabulous and I love her dearly-- even shared our peaches for goodness sakes-- that speaks volumes.) This week I made a large cobbler-- I'm a cobbler girl, pie is for sissy's in my book. I'm not sure what I am going to do with my husband when the peaches are gone-- it will be unbearable for all involved.
Easy Peach Cobbler-- Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice. I used 2 boxed pie crust"s this last time and it tasted just like homemade. Made crust to directions on box. Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross. Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over. Roll out top crust and cover peaches. I usually cut some pretty design in the top layer-- I'm artsy like that. Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there. Let cool serve warm with ice cream. Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting. Sorry, but had to warn you.
We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry. We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo. This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them. The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know. Sorry for the tease. The other new veggie this week is another oddity called the pattypan squash. I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.
Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--
Stuffed Pattypan Squash Extrordinaire (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning
And now for the down and dirty --
1> Preheat the oven to 350 degrees -
2> *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain. (Now I'm not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.) If you find it not needed just skip this part.)
3> Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash. DONT throw them away-- you will use them in a bit.
4> Place the bacon in a large skillet. Cook over Med heat until browned. Remove and drain on a paper towel lined plate. In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers. Once these have started sizzleing and smelling yummy add the bits of middle you scooped out. Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though. You don't want to end up with mush do you....
5> Remove skillet from heat, and stir in the breadcrumbs and butter. Crumble the bacon and stir into stufifing along with the cheese. Taste and season more if needed.
6> Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish. Cover the dish loosely with aluminum foil.
7> Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.
This is super yummy and not that hard to make--- I think the next time am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too.
Easy Peach Cobbler-- Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice. I used 2 boxed pie crust"s this last time and it tasted just like homemade. Made crust to directions on box. Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross. Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over. Roll out top crust and cover peaches. I usually cut some pretty design in the top layer-- I'm artsy like that. Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there. Let cool serve warm with ice cream. Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting. Sorry, but had to warn you.
We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry. We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo. This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them. The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know. Sorry for the tease. The other new veggie this week is another oddity called the pattypan squash. I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.
Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--
Stuffed Pattypan Squash Extrordinaire (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning
And now for the down and dirty --
1> Preheat the oven to 350 degrees -
2> *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain. (Now I'm not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.) If you find it not needed just skip this part.)
3> Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash. DONT throw them away-- you will use them in a bit.
4> Place the bacon in a large skillet. Cook over Med heat until browned. Remove and drain on a paper towel lined plate. In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers. Once these have started sizzleing and smelling yummy add the bits of middle you scooped out. Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though. You don't want to end up with mush do you....
5> Remove skillet from heat, and stir in the breadcrumbs and butter. Crumble the bacon and stir into stufifing along with the cheese. Taste and season more if needed.
6> Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish. Cover the dish loosely with aluminum foil.
7> Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.
This is super yummy and not that hard to make--- I think the next time am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too.
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