Wanted any and all recipes to help enjoy the goodies from the garden.
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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.
Nothing like blue cheese on good steak ! Thanks for the recipe.Quote:
Originally Posted by unluckynut
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
Spaghetti squash
Cooks.com - Recipe - Italian Spaghetti Squash
Cheesy broccoli casserole
Gardener's Net: Garden Recipes - Cheesy Broccoli and Rice Dish Recipe
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. :)
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.Quote:
Originally Posted by Just Dahlia
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 will never go back to using regular salt on my tomatoes or eggs ! Down with iodized salt ! Sea salt forever !:DQuote:
Originally Posted by Just Dahlia
Here is a site on sea salt vs table salt
Sea Salt
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
You forgot bacon!:)Quote:
Originally Posted by unluckynut
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
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.Quote:
Originally Posted by XOXOlove
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 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.Quote:
Originally Posted by Just Looking
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):)
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. :)Quote:
Originally Posted by Just Dahlia
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.
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.Quote:
Originally Posted by Just Looking
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!
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.Quote:
Originally Posted by Just Dahlia
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
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