A lovely pasta garden salad...

Hanging her head in shame after re-reading her own last blog on this site....
I lied. I made a commitment to post here, and now it's been over 2 months ago. No more promises, okay? I'll do the best I can and just get myself back into a routine as best I can.

'Nuff said.

It's the end of July and there are lots of odds and ends coming out of the garden. Today, I'm making a pasta salad with some good junk in it from out yonder. I took my little pail out and pulled a lot of weeds and picked some very young [tender] green beans, some cherry tomatoes, some small onions, some okra, and some bell peppers. I have some farfalle pasta (little bow ties), which always makes a beautiful pasta salad, in my opinion. And they're good bite sized pieces.


And...this would be the produce inspector?????? He lives to serve! So, for this pasta salad, (which, BTW, can be eaten either cold or warm) I start with a good sized pan of boiling water, into which I have put a twist or so of sea salt and a smidgen of extra virgin olive oil. Once it starts to boil, add the pasta. I cook the farfalle about 11 minutes, as I like it al dente for salads. Drain, mix in about a tbsp of real butter or olive oil and stir well but gently to coat the pasta. Then you can set it aside to let it cool down.



I took the veggies from the garden and washed them, then cut them into small bite sized pieces. You can use any combination of vegetables you happen to have on hand. These were just picked, and are absolutely sweet and delicious.

Next I sprayed my trusty cast iron skillet with canola oil spray, then put in about a tbsp of butter and sauteed the veggies until they were crisp-tender. I ground a little sea salt and peppercorns into the mix. I also added some minced garlic, because that's just how I cook, lol. The okra got a little gooey, but not really bad at all. It's pretty young pods, and I know that makes a goo-factor difference. I couldn't possibly live without my cast iron skillet. And that's the truth.

About this time, I mixed in some chopped fresh basil and oregano out of my porch herb pot, mixed in some shredded parmesan and a little more cracked black pepper. I just finished eating a lovely bowl of it. Totally satisfying and I am full.

Total preparation time on this is about 25 minutes. Minimal clean-up too, which is always a plus.

It's a wonderful vegetarian dish, it's nutritious, and it's easy. And best of all...I'm not hungry any more.



Bon Apetit!

Pies and Cobblers, pies and cobblers...

I got an email from a friend of mine, asking what's the difference between pies and cobblers? I said I had baked a peach cobbler and was getting ready to bake a blackberry cobbler, to take to a potluck. I realized that I have a very sloppy habit of calling my giant fruit pies that are baked in a 9x13 pan Cobblers....but the truth of the matter is this: IF it has a bottom pastry crust and topping or not, it is a PIE. Doesn't matter how big it is. It's still a pie. A cobbler, by its very nature, has a soft dough topping that is mixed and put on top of the hot filling and then baked some more. Almost like a dropped biscuit topping, only sweeter. They are very good, and are a quick and painless way to throw together a last minute dessert when you don't want a mess to clean up. lol Also-you can freeze poies, but not cobblers. Hope I have cleared this up a bit.

The first picture is a shot of my huge pastry board that I found at a yard sale for 2 dollars. It magnificent, even if only because it really helps to contain the mess of rolling out pastry. I often make pastry from scratch, but sometimes use the little boxes of Jiffy pastry mix if I can find it. It is very good, and saves measuring and cutting shortening into the flour and all that. You just mix 5 Tbsp. of ICE water (my tried and true trick for perfect pastry every time!). I put ice cubes and water in a coffee cup, and measure it from there. Flour, salt, shortening and ice water. Presto!--pastry.
After rolling it out, I fold it in half and transfer it to the oblong 9x13 baking dish. (BTW--you don't have to make it megalopolis sized...I do because I 1) go to a lot of big potlucks, and 2) because I made the mistake last year of freezing all my fruits in gallon bags.) Oy vey....

You can make cobblers and pies out of any fruit or fruit combinations you like. Old farm wives have historically mixed combos of whatever bits and pieces of fruits they had laying around at the tail end of harvests, like blackberry and pear, or strawberry and rhubarb, or apple and peach. I like mine baked with a singleness of purpose, for the most part. lol The frozen blackberries and the peaches both have a higher water content and so I am always erring on the side of caution when I mix the flour into the fruit. It's never been too thick. It HAS been too runny, almost like a fruit soup with a crust. lol I add sugar or not, and with peaches I add the tiniest bit of vanilla and ginger. Apple--cinnamon and nutmerg and cloves. Blackberry--no spices, just a bit of sugar, always depending on the sweetness of the fruit. Sometimes I dot the tops with butter before putting on the top crust. But sometimes I don't.
[Rereading this, I realize I am no one to teach anything about cooking. You should just come here and eat. I love to cook, because in my kitchenworld, there are no rules, and basically I am an anarchist.]

I like this crust, it looks pretty and you can make it however you want, with whatever cookie cutter you want. Roll another 2 crust pie batch of dough out, but don't roll it so thin. Then I cut the shapes out (my faves are stars. I also like angels, and xmas trees). Lay them close together on top of your pie, and then brush them with milk and sprinkle with sugar before you toss that baby in the oven at about 425 degrees.


Voila!!! It's a crowd pleaser. And you feel llike a kitchen magician, because everyone thinks making pie is such a big deal, these days, and they ooh and ahh over you.


I promise, if anyone's still reading here (I don't think I would, after all this time!!) that I am going to get back to writing here. Starting RIGHT NOW !!!!!! This stuff really is my passion...



Bon apetit!

February 12, 2009

[Early spring gardens-click to enlarge]

Today I have spring fever. I have been in the midst of this for a time...the temperatures around these parts have been strangley un-February like. lol Today is the mid-fifties. It has been high sixties. It is stunningly gorgeous out there.

I have a rose of sharon clump that is in dire need of trimming and needs to be done soon., before the poor confused branches start to bud out. This is a problem this time of year...the global warming sets things in motion, the (peach trees blossom early , for instance, and then there is a typical freeze that kills all the flowers and then there are no peaches.) You can see the problem. I just finished reading that the Arbor Day Foundation (you know them, right? The free tree planting people??) has reconfigured the hardiness zones based on the last 10 years of changing weather. I am sooo pleased to report that we have been upgraded from a Zone 5 to a Zone 6 !!! All that really means is that we can plant a little earlier and maybe not have to buy only plants normally for Siberian temps. lol

Mostly gardening is a trial and error thing anyway. You plant something. It grows, or it doesn't. Or it produces or it takes so long the frost kills it before the food is ripe. We have a pretty long growing season here in the southern midwest. Gardens start going in in April late and we harvest sometimes until Novemeber, and always into October. So, that's long enough (if you have the energy) to put in a couple of staggered plantings of beans and greens and some other things. That's almost half a year of growing time. And with things being the way they are these days, I am glad for all the time to grow all the things I can. I have 2 small freezers, one an upright and one a medium sized chest. Both are pretty full and I am in the process of inventorying and organizing them both, as well as my dry pantries. I have 2 large walk-in closets, one in this room that I use for the office and one in the guest bedroom. Both have shelving I have put in and are lined with jars of garden foods I have canned, as well as dry goods like beans and flours and rice and stuff. Jars of olives and artichoke hearts that I find on sale. Catsup. Bouillion. You know...indispensables. lol I want to buy a dehydrator this year too...I used to have a small tabletop one and when I didn't use it for several years in a row, I sold it at a yard sale. That and my (OUCH) Champion Juicer. It must have been a moment of insanity...

Well, better get back to my initial endeavors. I love to garden and plan to expand the herb garden this year as well. I have dried parsley, oregano and sage in the closet now that needs to come out an be packaged. So much to do....

Namaste.

February 4, 2009

Here in the midwest, we are careening back and forth between bone rattling cold and mild heat waves. It makes my head spin.

Today was still in the BRC category, never making it above 20 degrees, and feeling even colder because of the wind. It's 12 right now...

So, for supper I decided to make one of my all time favorite comfort foods, and one of hubby's favorites too. Chicken Pot Pie. (And NO--none of my chickens were harmed in the making of this food. lol) It's an easy dish to prepare, it's pretty healthy and very filling. And I make a big batch of it every time so that there are leftovers for hubby's lunch and maybe one more meal.

I forgot to take any pictures of it. BooHoo. It was a beauty to behold.

So--here's my recipe for Chicken Pot Pie.

To make this dish, you'll need:

3 boneless, skinless chicken breasts

1 tablespoon of Olive Oil

Garlic granules and black pepper and salt to taste.

1/2 chopped onion

2 ribs chopped celery

3 cubed carrots

3 cubed potatoes (I like red best, but tonight I used russets, because that's what I had ).

1 can of sweet early peas (OR--you can use green beans)

1 TBSP dried basil

~~Corn starch to thicken

~~ 2 boxes ready made piecrusts (the ones that are rolled up, they come 2 in a box, and for the 9x13 baking pan I use here, it takes 2 boxes). OR--you can make the piecrust yourself, if you're a real purist. Enough for 2-2crust pies.

Cut the raw chicken breasts into 1/2 inch cubes. Put it into a large skillet with the olive oil and season with the garlic, salt and pepper and cook over medium heat until the chicken is pretty done. While it's cooking, chop the onion, celery, carrot and potato. Add it to the cooking chicken pieces. Put a lid on this skillet and cook these things until the vegetables are tender. Put about a half cup of water in so it doesn't burn, and stir occasionally. Add the basil. This mixture will need to cook for about 20 minutes.

While it's cooking, unroll the piecrusts and fit them into the 9x13 baking pan. Arrange them so they are covering the bottom and you can have them up the sides of the pan. At this point, put the can of undrained peas or green beans into the bubbling skillet. The mix the cornstarch with some water and pour that into the skillet, stirring well. Sometimes I use a little Kitchen Bouquet in it to give it a rich color. If you don't know KB--it's a caramel based food additive mainly for gravies and soups. It just makes it look pretty. And be warned--a little goes a long way, so use it cautiously. lol

As soon as it starts to thicken, mix it well and turn off the stove. You are now ready to pour this concoction into the pie crust. Put the other 2 piecrusts on top and pinch the edges to make a nice pie. Cut some slits in a starburst pattern on top.

Bake this bad boy at 425 degrees for about 25 minutes. Serve it up hot with a salad if you're so inclined.

It's tasty,

it reheats well,

AND---you get a lot of bang for your buck.

Bon Apetit!

Friday January 30, 2009

Tomorrow early, I have a potluck and speaker meeting to attend. I volunteered to bring bacon and some kind of bread, so I thought muffins woulod be a good and easy carry along. I spent a little time cooking bacon in the oven, which is absolutely the best and easiest way to cook large amounts of it. I cooked 3 pounds. Of course, I was the most popular girl in the house, with those smells wafting through the air! lol I use large cookie sheets lined with foil. Easy clean up is the best part, when you're a lazy cook like I am.

I made 2 different kinds of muffins. One is a banana crunch muffin with a streusel topping on it. It's a pretty basic muffin. I like them because they are moist and don't dry out as quickly as other muffins do when you don't eat them all the day they're made. :) There's only the 2 of us, so I like to make muffins like this. I always have overripe bananas in my freezer. When they start getting too ripe, I peel 'em and throw 'em in a ziplock freezer bag. Voila!

The second muffin is called Millie's Orange Blossom muffin. It's a recipe I use often because I like orange muffins. This is one of those recipes on a browned card in my recipe box, that someone gave me when I was a new bride. It's a little more labor intensive, just because you have to squeeze an orange. lol Actually, you could use regular orange juice, but I never have that on hand.

The picture above is Millie's orange blossom muffin. It's a lovely golden brown with orange flecks in it. It does have nuts--pecans--in it. If you don't eat nuts, you could easily leave that out.

So....for Orange Blossom Muffins, you'll need:

2 cups Bisquick or any baking mix 6 TBSP sugar~divided

1 egg 4 1/2 tsp. all purpose flour

1/2 cup orange juice 1/2 tsp ground cinnamon

1/2 cup orange marmalade 1/2 tsp. ground nutmeg

2 tablespoons canola oil 1 TBSP cold butter

1/4-1/2 cup chopped pecans

~~~Directions~~~~

In a small bowl, combine 2 TBSP of the sugar, the flour, cinnamon and nutmeg. Cut in butter until it's crumbly Set aside for topping.

Place the biscuit mix in a bowl. Combine the egg, orange juice. marmalade, oil and remaining 4 TBSP sugar. Mix well. Stir this into the biscuit mix just until moistened. One of the tricks to making tender muffins is to NOT over beat the ingredients. So, just stir until it's mixed. There will be lumps. Fold in the pecans with as few strokes as possible.

Coat the muffin cups with nonstick spray, or use paper liners. Fill 2/3 full with batter. Sprinkle with the crumb mixture.

Bake at 400 degrees for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Serve warm.

Bon Apetit !

January 28, 2009

[Again...Lucy the wonder dog, barking at the snow falling off the trees]



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Today was one of those great winter days when the snow is still all white and sparkly and gorgeous. The traffic on our country road was almost nonexistent. It was only about 20, but the icy white reflecting the sun made it feel warmer. I took the little babydawg out on the leash several times and she frolicked and ran and dove into the snowbanks...it's getting almost impossible to keep her still. Lucy is our m,iddle dog, she's a lab mix, and she loves the cold. The little Jack Russell Terrorist--not so much.



It seemed like the perfect day for a hearty soup for supper. I knew I could throw the ingredients for a tasty herb bread on the bread machine, start the soup, and then do the rest of my housekeeping. So--here's what I did:



Lentil Soup



2 cups lentils

water to cover

1/2 tsp fresh ground salt

1 tsp fresh ground black pepper

5-7 garlic cloves, peeled and cut in half.

2 bay leaves

chicken broth (I freeze it by the pint and use it for soup stock)

1 stalk celery, thinly sliced

1 carrot, chopped

1/2 onion, diced

Today I had some leftover bbq'd country ribs, so I cubed the meat and threw that in too. You could use ham or sausage or no meat at all.



I put this all in the crockpot and cooked it on high for about 5 hours. I did add a little more water at some point, but not much. I like my lentils thick and hearty, you might like yours more soupy.

Lentils are a great source of cholesterol lowering fiber, and they have a low glycemic index. They also have good to excellent amounts of 6 important minerals, 2 B-vitamins, amino acids and protein. As you can see, they're really little nutritional powerhouses.

There was a recipe for an Italian herb bread in the book that came with my bread machine, so I got that going as well. It was pretty basic, and spiced with oregano, basil, summer savory, grated paremsan cheese and minced garlic.

Then I saw some apples in the fruit bowl that looked like they were getting soft, so I washed and sliced them and made an impromptu apple crisp for dessert. Served it warm with a dollop of whipped cream on top.

Mmmmmmm....Bon Apetit, baby!

January 27, 2009

Good morning, campers. I had every intention of posting this last night, but my old worn out body just ran out of gas. So here I am now, all bright eyed and bushy tailed and ready to go.

This first picture is the key to making the best cornbread in the world. It is my trusty cast iron skillet that I have carried around with me for over 30 years. I use this one piece of cookware more than I use anything else, I think. I have a wok--I like this better. I have baking pans-I like this better. And for cornbread, the even heating and density of the cast iron makes it the ideal vehicle to carry you to heaven.

First I preheat the oven to 425 degrees F. Then I use vegetable shortening and lavishly grease the skillet, sides and all. Then I put the greased skillet into the oven and set about making the cornbread batter. By the time I am finished mixing the bread, the skillet will be good and hot.

For my favorite cornbread, the ingredient list goes like this:

1 cup all purpose flour

1 1/2 tsp. baking powder

1 tsp salt

1/2 tsp. baking soda

5 TBSP sugar or 3 TBSP honey

1 cup yellow corn meal

6 TBSP melted butter

2 eggs

1 cup buttermilk

Start by sifting the flour, soda, salt and baking powder together in a medium sized bowl. Stir in the sugar and the cornmeal. Melt the butter, beat the eggs and buttermilk together. Add the butter and beat some more. You can do this by hand, you don't need a mixer. Just use a fork. Stir this mixture into the dry mixture with a spoon, and use as few strokes as possible to mix it well.

Take the hot skillet out of the oven, and pour the bread mixture into it. It will sizzle and crackle nicely. One thing this does it seal the crust a little and insure a beautiful moist cornbread. Bake it at 425 for about 25 minutes, or until a knife inserted in the center comes out clean. Then butter and serve. Because it's a round skillet, I usually cut it into pie shaped squares. My hunky husband and I (with a tiny bit of help from 3 dogs) will eat the entire thing.

All day yesterday, I had a lovely batch of pinto beans simmering away in the crockpot. It was the perfect repast for a cold winter night...cornbread with beans scooped on top, chopped onion on top of the beans and cornbread on the side with butter.

It just doesn't get any better than that. A simple meal, good protein from the beans and the satisfaction of knowing that you can cook very basic foods with a great deal of love...and eat like kings.