Thursday, July 22, 2010

Garden Harvest

It's that time of year. Garden fresh vegetables are abundant. If we aren't growing a certain type of vegetable, we know someone who is, or can buy fresh local produce at the stores or even local organic produce from some farmers markets. We have green beans and hot peppers coming out of our ears. And we love it. What we don't eat we freeze or share, and others do the same. A friend brought me a bag of onions a few days ago. And I've given fresh basil, rosemary and thyme to everyone who steps foot on our property. I don't remember very many mid summer family get togethers, pot lucks, reunions, picnics or barbecues without someone bringing a big batch of cucumber, onion and tomato salad. Here's how I make it.

2 cucumbers
several tomatoes, I used five in different sizes and varieties
one medium sweet onion
Nakano seasoned rice (roasted garlic)
Bragg or other apple cider vinegar
Sea salt, pepper and sugar to taste

Slice cucumbers thin, halve onion and slice thin, Halve and slice toamotes. Add a 1.5 teaspoons of sugar, salt and pepper to liking, and pour most of bottle of seasoned rive vinegar over vegetables. Add a few tables spoons of cider vinegar and a quarter cup (or more to taste) of water. Cover and shake or stir gently so you don't break up tomatoes. Enjoy the taste of summer!

Sunday, July 18, 2010

I'm back!

I have neglected my blog already, but now that a few crazy busy weeks are over I plan to be more diligent about my postings. I plan on posting a few times weekly though, instead of a big one once a week.

Sausage, potatoes and garden fresh green beans

This is a Midwest favorite comfort food dish served traditionally in the middle of summer when fresh green beans are plentiful.

One smoked or Kielbasa sausage, cut into half lengthwise, then in slices. Cook over medium heat in skillet until browned. Set aside.
One medium onion, chopped and sauteed.
One pound (we used 1.5) fresh green beans, snap off ends, snap into bite sized pieces, string if needed
one and half pounds potatoes, peeled and cut into large bites
Large container of chicken broth.

Cover beans and potatoes with broth. Bring to a boil then return to medium until potatoes and beans are just done enough. Stir in sausage and onions, allow to heat for a few more minutes. Serve immediately.

Creamy pesto chicken pasta with veggies

one container button mushrooms, quartered
one sweet onion, chopped
pint of cherry or grape tomatoes, sliced in halves
one zucchini, halved and sliced
7-8oz pesto sauce
2-3oz half and half or cream
3/4 - 1 lb linguine
one pound chicken breast cooked and chopped into bite size cubes (Omit or add vegetarian chicken substitute for a delicious vegetarian dish)
salt for pasta water

Cook pasta according to directions. Meanwhile saute onions, mushrooms and zucchini, adding mushrooms one minute after onions and zucchini two minutes after mushrooms. Set aside with tomatoes and chicken. In small sauce pan add pesto and cream or half and half to desired consistency and heat on low. Drain pasta when done, and toss all ingredients together. Serve with optional fresh shredded Parmesan cheese.

Day Three

Thursday, July 1, 2010

Week Five/ Camping

We are about to do some traveling and camping. I thought I should share a few of the super easy throw together things I am bringing.

A loaf of good bread. GO high fructose corn syrup free. It's worth the money. I am bringing a loaf of sesame poppy seed five grain. Mmmm.

Pasta noodles. I'm bringing cavatapi.

Jar of pesto sauce.

pre sliced grape tomatoes

Pre sliced cheese. I'm bringing co jack.

Stick of butter.

Pre shredded Mexican style cheese.

Small can of authentic salsa casera: hot.

Can of organic black beans.

Pre cooked sauteed onions, garlic, zucchini, and mushrooms.

Big burrito size flour tortillas.

Pre made chicken salad. I'm using this recipe:

Peanut butter


Baked potato chips

flat pretzels or crackers

pre made hummus

box of good granola bars. I'm bringing Cascadian Farms organic dark chocolate and almond.

fruit. bananas and apples travel well, and I have them already, so that's what I'm bringing.

coffee, sugar, water and percolator

This will make
two breakfasts for two people of fruit and granola with coffee
one lunch of grilled cheese and chips
one dinner of pesto pasta
one lunch of chicken salad sandwiches or wraps
one dinner of black bean and veggie burritos complete with cheese and salsa
snack of hummus and pretzels or crackers

I'm too busy packing to worry about writing out the rest for the week so you'll have to wait until we get back.

Have a Happy 4th of July!!!!