Wanted any and all recipes to help enjoy the goodies from the garden.

Oh, gosh, where to start ! Our Dahlia will love this thread:D

Tick

Steak House Bruschetta

Sliced baguette
Olive oil
Garlic cloves
Steak
Salt and pepper
1 cup mayo
1 cup blue cheese, crumbled
2 T. white wine vinegar
1 t. dry mustard
Fresh tomatoes, seeded, chopped
Fresh basil, chopped

Toast bread on one side and then rub with garlic clove. Sprinkle with olive oil.

Season steak with salt and pepper' heat skillet and sear 4 minutes on both sides, for medium rare. Let rest 10 minutes. Then dice.

Mix mayo, blue cheese, vinegar and mustard together.

Toss tomatoes, basil, and 2 T. oil with steak.

Spread cheese mixture on toasted bread, top with steak mixture.

Mmm mmm good!

There were times I left out the blue cheese and used regular mustard. Still good.

Steak House Bruschetta


There were times I left out the blue cheese and used regular mustard. Still good.

Nothing like blue cheese on good steak ! Thanks for the recipe.

Tick

Well, I just wrote up a great and easy recipe and then tried to correct something in the preview and it disappeared.:eek:

So now a simple salad...
In order on the plates on top of each other
Thin slices tomatoes
Thin sliced sweet onions
Thin sliced Avacado
REAL Italian cheese grated (just sprinkled over the top)
Drizzle a mustard herb viniagrette over the top of that.
(basically basalmic, olive oil, dijon and what ever herbs you like)

This is much requested at my home, but I don't always have the time to slice everything up. (sometimes they just get it all in a bowl):D

I think everyone at my home thinks I am here to make them food and don't understand that I have other things to do.:rolleyes:

The recipe that got away from me will be posted later, it is really good and easy.

Hope my spelling is OK, I've misplaced my spell check, it might be under the bed.:)

Hi, dahly, love balsamic, some is aged like wine and quite expensive, I like it so much have gone into researching after seeing an episode of 'the thirsty traveller'. Lovely additive to a lot of things, and cooked down for strawberries is great too.

Tick

Have any extra Jalapeño peppers extra try the boppers.

Jalapeño Boppeers

Jalapeño peppers cut in half, seeded

Stuffed with - cream cheese
Cream cheese & cheddar
Blue cheese
Sausage links
Your pick! Make it good

Wrap bacon around it secure with toothpick

Cook on grill, or oven, broil.

Egg plant parmesan
The Gardener's Network: Eggplant Parmesan Recipe (http://www.gardenersnet.com/recipes/eggplantparmesan.htm)

Spaghetti squash
Cooks.com - Recipe - Italian Spaghetti Squash (http://www.cooks.com/rec/view/0,1818,154169-238206,00.html)

Cheesy broccoli casserole
Gardener's Net: Garden Recipes - Cheesy Broccoli and Rice Dish Recipe (http://www.gardenersnet.com/recipes/broccolicheeserice.htm)

Comments on this post
Just Dahlia agrees: are these tried and true?:)\


Egg plant parmesan
The Gardener's Network: Eggplant Parmesan Recipe

My Italian friend made it for me one time. Was okay BUT I HATE EGG PLANT

Spaghetti squash
Cooks.com - Recipe - Italian Spaghetti Squash

Really liked spaghetti squash and only other squash I like is pumpkin

Cheesy broccoli casserole
Gardener's Net: Garden Recipes - Cheesy Broccoli and Rice Dish Recipe

HATE broccoli I substitute other veggies

BLT Dip

! lb. bacon,cook crisp and crumble
1 cup mayo
1 cup sour cream
Iceberg lettuce shredded
2 large tomatoes diced
Sea salt bagel chips

Combine mayo and sour cream, mix well, cover and refrigerate until serving time.
When ready layer ingredients. Mayo mixture, lettuce, tomatoes and bacon. Serve with chips.

The bunco girls loved it.

I've heard of balsamic and strawberries together before but I've never tried it. What do you guys mean "cooked down"? I've got a whole bunch of strawberries right now and I'm definitely in the mood to cook! :)

I love Sea Salt Bagel chips, I get then at Trader Joes and just hoard them.:rolleyes: I also really love bacon:cool: I need to add that to my sig.:D

As far as the basalmic, basically reduce in size. Cook slowly over low heat, no lid. If you started with a half cup, cook to a quarter cup, or until you like it, no said rules for cooking as far as I'm concerned:)

Kind of the same you would do with broths, reduce them down and they get more intense and have a lot more flavor.

They also have white basalmic if your concerned about the color on something.

Ooo. I always wondered about the white balsamic. I might have to try that. :)

I love Sea Salt Bagel chips.

Our major food store here in town stocks all the different seal salts from all over the world, of course, varying in price. Some of the most expensive comes from South Africa and is dark in colour. I just started trying them and I really enjoy the different flavours. My regular sea salt has a lemony flavour.

Tick

I switched to sea salt over a year ago and I think it has helped my health a good bit.
I am on my quest to find my favorite.
I over salt everything.

I use a lot of sea salt and Kosher salt for cooking, but I still use regular salt on my eggs or tomatoes.:)

I use a lot of sea salt and Kosher salt for cooking, but I still use regular salt on my eggs or tomatoes.:)

I will never go back to using regular salt on my tomatoes or eggs ! Down with iodized salt ! Sea salt forever !:D

Here is a site on sea salt vs table salt
Sea Salt (http://www.causeof.org/salt.htm)

Don't forget the chocolate.
The chocolate covered pretzels are the perfect food.Salt, chocolate, salt, chocolate, life is good!

Yugh!!

I like cooked chocolate pudding made with chocolate milk
Death by chocolate
And
The best of all
Chocolate covered strawberries

don't forget the chocolate.
The chocolate covered pretzels are the perfect food.Salt, chocolate, salt, chocolate, life is good!

You forgot bacon!:)

I tried turkey bacon not too long ago for the first time. It's a new breakfast favorite! It tastes good, and since it's not so greasy it's easier for me to clean up. I hate cleaning up after cooking

My old boss (where I worked in the 80's) invented the turkey devonshire
Frank Blandi's Original Devonshire Sandwich

Source: Frank Blandi, Le Mont Restaurant, Mt Washington, Pittsburgh, Pennsylvania – 1934

Cream Sauce
:
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:
1 slice toast
3 slices crisp bacon
Cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Heat oven to 450 degrees F.

In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

WOW! That sounds like the perfect sandwich!

Hi dahly, your preserves look really good, tomatoes too. Took me back a few years when we had a farm in Michigan and planted about an acre in veggies every year. We both took care of it, me more so because hubby was away a lot. We wound up in the states cause he was sponsored by a company and had territory all over the US and Canada. Anyway...

Its coming to the end of gardens soon and on the farm at the end of the season, all of the neighbours who had big gardens would get together with eveything that was cleaned out eventually, potatoes, tomatoes, anything, any veggie and we would have a 'hobo dinner', purchase a brand new garbage can, fill with water, and all veggies, rings of kalbassa, whole chickens, just about anything that had to be got rid of. Cook forever over an open fire while drinking some really good sangria and whatever, and then, pig out on the contents.

I canned, pickled, froze just about everything I grew, my dogs loved the tomatoe skins, etc. in their dog food and the chickens always got the rest.

I don't can anymore but still have my accoutrements but gave away my jars.

My favourite was making saurkraut, what a procedure that was, and everything had to be sterilized and super clean in a huge earthenware crock.
I loved every minute of doing it and the result was delicious.

Do you every make vegetable/tomatoe juice from your tomatoes ?

Tick

Okay this might sound gross but it tastes sooo good!
"a tomato sandwitch"
1 or two slices of your favorite cheese
2 slices of bread
Sliced tomatoes
Sliced onion
Cream cheese
Salt & pepper
Chopped basil

okay this might sound gross but it tastes sooo good!
l

hey, X, doesntsound gross at all, in fact I make one similar to yours only mine is made with proscuitto (italian ham) and instead of cream cheese its ricotto (similar to cream cheese only better), between two slices of crusty italian bread and pressed.

cheers

tick

Tick,
I've never made any juice from the toms, I think I've never really had enough extra. I use them for everything.

My Dad told me when he was growing up he used to crawl under the bed where all the Tomato juice cannings were and pop them open and chug. Granny wasn't really pleased when she found empty jars.

I might attempt Sauerkraut this year, it is just so time consuming, but really good.

[QUOTE=Just Dahlia;1929186]


I might attempt Sauerkraut this year, it is just so time consuming, but really good.[/QUOTE

My main reason for buying a food processor way back when was specifically for saurkraut, but it was eventually indispensable for my slicing and dicing procedures in anything to do with canning and freezing. I hope you have one for the saurkraut purpose and if and when you do attempt that (it is absolutely the ultimate in canning procedures and actually has to be done the way it was done l00 years ago), I would be glad to give you any advice or tips you will need.

I still have many kitchen implements my grandmother used when she first got married and I still use them to this day.

Tick

Deep Fried Peppers

Any small or med sized peppers

Hamburger browned and drained, add tomatoes, parmesan cheese, salt, pepper, garlic, and cooked rice.

Make this kind of thick, take the stem off pepper, and stuff with hamburger mixture,

Bread with egg&milk , then flour with seasoning salt. Let rest about half hour deep fry till golden.

Serve with salad.

I'm a first year gardener and loving every minute of it. My biggest success are the zucchinis. I'm having them for dinner every night and still have so many, so I started making zucchini bread for friends and neighbors. It's so easy, and makes the house smell so good. I don't want to leave my kitchen when it is baking.

1/3 cup shortening
1 1/3 cups sugar (I use Splenda)
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 2/3 cups flour
1 t baking soda
3/4 t salt
1/4 t baking powder
1/2 t cinnamon
1/2 t ground cloves
1 t vanilla
1/3 cup chopped nuts
1/3 cup raisins

Grease bottom of loaf pan. Bake at 350 degrees for 60-70 minutes.

If anyone has recipes for zucchini, I can sure use them. :p Thanks.

I don't want to leave my kitchen when it is baking.

1/3 cup shortening
1 1/3 cups sugar (I use Splenda)
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 2/3 cups flour
1 t baking soda
3/4 t salt
1/4 t baking powder
1/2 t cinnamon
1/2 t ground cloves
1 t vanilla
1/3 cup chopped nuts
1/3 cup raisins

Grease bottom of loaf pan. Bake at 350 degrees for 60-70 minutes.

If anyone has recipes for zucchini, I can sure use them. :p Thanks.

I slice them, dip in egg and breadcrumbs, salt and pepper, parmesan cheese and fry for a side dish. There is a good way to cook the big ones that get left behind in the garden. Scoop them out, (keeping some to mix back in) fill with a mixture of cooked ground beef, onion, garlic, (similar to a meatloaf mixture) in a baking dish covered with basil tomato sauce.

Tick

Your recipe sounds just lovely. Zuchini bread freezes well too.

Ticks recipe sounded like stuffed zuchinni to me, I'm not sure I understand the meaning?

You can always use the big ones for Zuchinni parmesean (sp) instead of eggplant. (or even the small ones for that matter):)

Ticks recipe sounded like stuffed zuchinni to me, I'm not sure I understand the meaning?

You can always use the big ones for Zuchinni parmesean (sp) instead of eggplant. (or even the small ones for that matter):)

That's what I meant. I was hoping for stuffed zucchini and she gave me stuffed zucchini. I was saying thanks. I guess I worded it a bit awkwardly. :)

I'm out of town this week and my roommate is watering my garden. She just called to say that she found a zucchini hiding - it's 18 inches long, 12 inches in circumference, and weighs about 5 pounds. :p Any ideas for this monster?

Paint it white and make it a ghost for halloween. Just kidding but I hate those little monsters that hide on you.

I'm out of town this week and my roommate is watering my garden. She just called to say that she found a zucchini hiding - it's 18 inches long, 12 inches in circumference, and weighs about 5 pounds. :p Any ideas for this monster?

There is a limit to what you can do with this type of 'rogue zucchini'. You may find it is too pulpy inside to be of much use. If not, then slice l in thick, dip in egg and then breadcrumbs and fry in butter, use as a side dish, or top with a slice of cooked chicken breast, mozzerella and then sauce and bake till cheese melts.

Tick

Easy stuff, but posting anyway.

Skinned tomatoes
Basil
Oregano
Thyme
Little olive oil
Sea salt
Pepper
A little crushed red pepper flakes

Sautee and reduce, put in freezer bags for sauce later.

It is great!

Easy stuff, but posting anyway.

skinned tomatoes
!

Most people don't know the easy way to skin tomatoes is to blanch first and skins are easy to remove. You probably know that but just posting in case others done.

Tick

So this is what I did with my rogue zucchini (love that term):

1. Cut (9) ¾ inch slices, dipped in flour, then egg, and then a mixture of bread crumbs, parmesan cheese, garlic powder, oregano, salt and pepper. Baked at 425 degrees for 16 minutes (in Reno, you have to cook everything longer due to the altitude); covered with marinara sauce. Served for dinner with salmon.

2. Grated enough to make 4 loaves of zucchini bread – kept one, gave the other 3 to friends.

3. Made a homemade chicken and vegetable soup, using carrots, celery, onion, peas, and (you guessed it) zucchini – served with zucchini bread. :)

4. Steamed enough for three of us to eat as our veggie dish for dinner one evening.

5. Made veggie omelets for breakfast, using zucchini.

6. I like to use my food processor/juicer to make tasty juices – made one from tomato and zucchini. Not so tasty. In fact, it was worse than the potato juice I made one time. :o

7. Made up a tray of carrots, celery, and zucchini with a ranch dip for a party I was going to on Labor Day.

8. The remainder is still in the fridge. I think my friends are going to throw something at me if I give them anything else with zucchini in it. May be time to paint it white and have just a small ghost. :D

Just found this one haven't tried it, but sounds de-lish

Marinated Broccoli-Tomato Salad

6 cups broccoli florets, broken into small
Pieces
1 cup cherry tomatoes, halved
1 cup Colby or Monterey Jack cheese
Crumbles
1/2 cup thinly sliced red onions
2 T sunflower kernels
1 T. poppy seed
1/2 cup kraft light raspberry vinaigrette
Reduced fat dressing
2 t. grey poupon mustard
1 T. sugar

Mix broccoli, cherry tomatoes, onions, sunflower kernels and poppy seed in large bowl.
Stir together dressing, mustard and sugar until blended. Pour over broccoli mixture, toss to coat. Refrigerate at least 4 hours or overnight.

Males 8 servings, 1 cup each.

Everyone is posting such yummy recipes. Anyone have a good one for minestrone soup? I made some earlier this week but it was a little lacking in flavor. I used zucchini, canned diced tomatoes (I'm still working on getting plants to stay alive long enough to produce anything, it'll be a while before I can use fresh picked tomatoes :) ), baby corn, carrots, little white pearl onions, red and white kidney beans and some Italian seasoning mix. I'd love some suggestions for improving it next time.

everyone is posting such yummy recipes. anyone have a good one for minestrone soup? i made some earlier this week but it was a little lacking in flavor. i used zucchini, canned diced tomatoes (i'm still working on getting plants to stay alive long enough to produce anything, it'll be a while before i can use fresh picked tomatoes :) ), baby corn, carrots, little white pearl onions, red and white kidney beans and some Italian seasoning mix. i'd love some suggestions for improving it next time.

The ingredients sound good. I always think the most important part of a great soup is the broth. I like to start by boiling water with some meat and bones, along with appropriate seasonings for the type of meat (e.g. poulty seasoning if chicken or turkey), celery tops, and onion. I usually simmer it for a couple of hours. I strain the broth and toss the celery and onions. If the broth still isn't as tasty as I want, I add bouillon cubes.

Had to spread the love Just Looking, but yes, I agree about the broth.

Make your own stock and can it (if you have a pressure canner) or freeze for later use.

Beef bones and water

Boney chicken pieces and water (like necks,wings,backs)

All are cheap and the stock is Great!:D

Edit: I don't like Minestrone, so can't help you there.

I don't like minestrone soup either, something just hits me wrong with that, can't put my finger on it.
But when I make broth I cook the meat first It seems to have better taste and flavor. I get two meals out of it. Make a roast, potatoes, corn and whatever and then use left overs for soup the next day. Same with chicken. Maybe I'm a little lazy too. My son calls it red soup.
I add the roast left overs and tomatoes, onion soup mix, celery. Let simmer a while add any left over vegs. (potatoes, carrots, corn, green beans,peas) your choice and a can of tomato soup to thicken. That's what you call red soup. I have a mex. Soup too , Ill have to dig it out later.

Fruit and Pretzel Dip

Fruit and Pretzel Dip

Cream: 8 0z. Cream cheese
1 stick butter
Vanilla

Add slowly: 3/4 powdered sugar
2 T brown sugar

Stir in: 3/4 cup mini choc. Cips

Chill

Good with strawberries, melons, pretzels

Mexi-chicken Soup

1 32 oz. chicken broth
1 15 oz. can black beans, drained and rinsed
1 15 oz. can golden hominy, rinsed and drained ( I could only find white)
1 cup bottled salsa
1 green sweet pepper, cut into strips
1 4oz. Can diced green chilies
1 T ground cumin
2 1/2 cups chopped cooked chicken
Simmer 20 minutes.
I add a little rice my son likes a lot of extra in his soup.

So, I have now been inundated with tomatoes. :o I made this recipe and really loved it.

Gazpacho Recipe

Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

I'm wondering how it would freeze. I have about 30 tomatoes now, and another 20 or so ready to pick in a few days. I'm also looking for a tomato soup recipe.

I found the best tomato soup recipe - just amazing. I've made 4 pots of it already.

4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
1 cup heavy cream

DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed (I used my power burst setting).

2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux it is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.

I found the best tomato soup recipe - just amazing. I've made 4 pots of it already.

(I used my power burst setting).


I have on and off, what the heck, I think I need a new one!:eek:

I have on and off, what the heck, I think I need a new one!:eek:

I'm sure on and off would work. I didn't want to show how silly I can be, but be careful when you blend - I've ended up with tomato soup everywhere! :o

. Season with sugar and salt, and add the cream.

Hi JLo, wonderful recipe but I would omit the sugar and cream !

Tick

hi JLo, wonderful recipe but I would omit the sugar and cream !

tick

Hi tick,

The original recipe didn't call for cream, but I saw it in one of the comments. I love creamy tomato soup. :) I know my mom would have used Splenda. I've also added sauteed garlic to a few of the batches. I like recipes that can be altered to taste. I think next time I might even throw in some zucchini.

I love this zucchini bread recipe. It is so moist and yummy and smells wonderful baking!

Hawaiian Zucchini Bread Recipe

1½ hours | 30 min prep

SERVES 6 -8 , 1 loaf

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1/2 teaspoon salt
1 cup chopped pecans
3 cups grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins (optional)
1 cup drained crushed pineapple
Beat together eggs, sugar, vanilla and oil in large bowl.
Add zucchini.
Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
Bake at 350 degrees for 55-60 minutes .
Makes one loaf. Freezes well.

Now go have some fun!:D:rolleyes::p!!!