JeffreyW’s garden bounty
Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.
I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.
Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.
JeffreyW turns his garden bounty into spicy Five Pepper Jelly.
Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).
For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.
Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?
Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will. – TaMara
The local Amish run store stocks a considerable selection of different flours and I took a chance on these two, not having much of a clue just what they were, exactly. The durum name rang a bell and I thought it might be useful in making pasta but the prairie gold meant nothing at all to me. Google to the rescue!
I didn’t have these in mind when I started looking around for a pizza dough recipe that proofs in the fridge overnight using just a little yeast, but when I came across this “Now or Later” recipe from King Arthur they seemed perfect. I went with 1-3/4 cups of the prairie gold and 1-1/4 cup of the durum. The mention of their pizza flavoring sent me on a separate track, trying to see if I could make something like it with ingredients on hand. I went with a half teaspoon each of garlic and onion powder, and a couple teaspoons of dried thyme. I let my machine mix it all, then placed it into a bowl, covered the dough with plastic, and left it overnight in the fridge.
After pulling from the refrigerator and letting it warm enough to be pliable it was stretched out into a baking tray, covered with plastic wrap and left to rise a little more before topping it, half with tomato sauce, ham, sausage, onion, pepper rings, and fresh mozzarella and half in the classic margherita style.The flours did give the dough a golden hue, and the pie tasted pretty good. I don’t know if the flour seasonings I added helped all that much but they sure didn’t hurt it any.
I opened a can of coconut milk the other day for the shrimp dish but only used a couple of tablespoons out of it so I looked around for a recipe to use the rest. This one is said to be a Brazilian recipe and I had everything except for the hot chilies. I added some curry powder I had on hand to the spices in the recipe and backed off the cayenne it called for because I wanted Mrs J to not hate me. The dish was not at all spicy even though I did use canned tomato bits with the green chilies. There is one huge sweet onion in there, chopped into not so small pieces. The chicken was boneless and skinless thighs and breasts with the breasts cut into thigh sized pieces. The gravy looked thin so I stirred in corn starch in a slurry to thicken it. Pretty good over the white rice.
I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name. I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today. Worked great for enough chili to make this dish.
I like green beans cooked this way: Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking. I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger. I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating. The sesame seeds are a garnish, optional.
For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch. I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock. To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade. Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely. Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.