As I noted in November, I lost my mom. I find myself looking to favorite childhood recipes to remember here. This one we had at least once a week when I was a kid.
Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners. Trust me, you will never find any jar sauce in my house. Ever. If you’d like to have meatballs instead, recipe is here.
On the board tonight: Continue reading
The tomato harvest has been lackluster this year. Weird weather has caused the fruit to be small and slow to ripen. Some I’m afraid are not going to ripen at all. The San Marzano, which should be about the size of a Roma, look more like cherry tomatoes. Early Girls are anything but early and no bigger than golf balls. And I have to wonder what the Park Wonders would look like in a good year – beefsteak size for sure. Flavor has been great on all of them, so I take comfort in that.
Since the jalapenos are not only abundant this year, but incredibly hot, I decided to try and roast them to bring out a bit of the sweetness. It wasn’t all that successful, but I did manage to make a couple of jars of pickled jalapeno and freeze them to use sparingly in cooking over the winter. Continue reading
Everyone has their favorite way to eat those fresh tomatoes from the garden. This salad is my go-to. And so far I’ve been averaging enough cucumbers and tomatoes to make a batch every few days.
Cucumber Tomato Salad:
- 2 large cucumbers
- 3 large tomatoes
- 3 green onions or 1/2 small onion
- 1 large green pepper (opt)
- 1 jalapeno (opt)
Mix together: Continue reading
Need to keep everyone out of the kitchen while you finish up dinner prep? Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.
Winter Squash Soup
- 3 tbsp butter
- 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
- 1 small onion, quartered
- 1 carrot, quartered
- 1 celery stalk, quartered
- 1 tsp crushed garlic
- 4 cups chicken broth
- 1 cup apple cider
- 1 ½ tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
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I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red. Coarse chop all of that then spin it in a food processor to get the final mince on. Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot. I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so. I managed to cram everything into 5 wide mouth pint jars. Process in a water bath for 20-30 minutes.
I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter