Archive for March, 2013


1 lb asparagus

Fresh  grated Parmesan cheese (about ½ cup)

Kosher salt  about 1 teaspoon

½ cup extra virgin olive oil

1/8 teaspoon hot chili pepper

3 crushed cloves of garlic

Mix olive oil, 1/8 teaspoon red hot chili pepper and fresh crushed garlic together and let sit at room temp while prepping

Clean asparagus, cut tough ends just a wee bit.

Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.

Pour Olive oil & garlic & pepper  mixture over asparagus in small pan and toss gently, sprinkle with grated parmesan cheese and let sit in refrigerator  overnight or couple of hours

Serve cold as side dish, healthy and different

Some folks like to add sliced or crumbled boiled eggs, I sometimes add just chopped green onions….Asparagus is healthy and tasty

Slow-Cooker Eggplant Tomato Sauce with Pasta

Slow-Cooker Eggplant Tomato Sauce with Pasta

Cost per serving: $1.43

You can give the sauce even more flavor by stirring in ¼ cup chopped fresh basil or sprinkling with grated Parmesan.

Ingredients

  • 1 28-oz. can diced tomatoes, drained $
  • 1 6-oz. can tomato paste
  • 1/2 cup red wine or water $
  • 1 medium eggplant (about 1 lb.), cut into 1/2-inch cubes
  • 1 onion, finely chopped $
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • Salt
  • 1 pound fusilli or other curly pasta

Preparation

  1. 1. Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
  2. 2. Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.

All You
JUNE 2009

 

5 Ways to Use Eggshells in Your Garden

A normal person looks at an egg and thinks “omelet” or “frittata.” A gardener (especially one who tends to be on the obsessive end of the spectrum) looks at an egg and thinks “yes! Eggshells!”

Five Ways to Use Eggshells in Your Garden

1. Add crushed eggshells to the bottom of planting holes, especially for tomatoes, peppers, and eggplant. These crops are susceptible to blossom end rot, which is caused by calcium deficiency. While this deficiency is most often caused by improper watering, there’s no harm in making sure your plants have a steady source of calcium. As the eggshells break down, they’ll nourish the soil, and your plants.

2. Use eggshells as pots for starting plants from seed. Then plant the seedling, “pot” and all, into the garden.

3. Use crushed eggshells to deter slugs, snails, and cutworms. These garden pests are a real pain in the gardener’s neck, and cutworms are the worst, killing seedlings by severing the stems at soil level. All three of these pests have soft undersides, and dislike slithering across anything sharp. Crushed eggshells, applied to the soil’s surface, may help deter these pests.

4. Add them to the compost pile. If you aren’t planting tomatoes or trying to deter slugs, add the eggshells to your compost pile, where they’ll add calcium to your finished compost.

5. If you are feeding birds in your yard, crush up the eggshells and add them to a dish near the feeder. Female birds, particularly those who are getting ready to lay eggs or recently finished laying, require extra calcium and will definitely appreciate it!

No matter how you want to use them, be sure to rinse the shells out well before using them in the garden.

 

Italian Chicken Chardonnay Recipe
  • Prep: 20 min. Cook: 5 hours
  • Yield: 6 Servings

 

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3 pounds bone-in chicken breast halves, skin removed
  • 1/2 pound baby portobello mushrooms, quartered
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1-1/2 cups chardonnay
  • 1 can (6 ounces) tomato paste
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1/4 cup minced fresh parsley
  • Hot cooked pasta
  • Shredded Romano cheese

Directions

  • Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
  • Cover and cook on low for 5-6 hours or until chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without pasta and cheese) equals 282 calories, 5 g fat (2 g saturated fat), 103 mg cholesterol, 550 mg sodium, 16 g carbohydrate, 5 g fiber, 43 g protein. Diabetic Exchanges: 5 lean meat, 3 vegetable.

Fried Morel Mushrooms Recipe

Olive Oil (about  1/2 cup)

Butter (unsalted  “real butter) about 1 teaspoon

Salt/Pepper

Flour (about ½ cup)

Soda Crackers crushed (about 2 cups)

2 eggs beaten

Morel  Mushrooms (about a skillet full – I use an iron skillet)

2-3 cloves of garlic

Soak mushrooms in salt water about 20 minutes, then rinse and set aside.

Drain mushrooms well (if some of the mushrooms are large, cut in half) l then dip in beaten egg.

Put flour,  soda crackers, salt and pepper in plastic bag, add mushrooms and shake well

Heat (not hight) olive oil and butter with minced garlic cloves.

Add Mushrooms and sauté with lid on about 10 minutes, turn and sauté other side another 10 minutes.

Drain Mushrooms on paper towel then serve as side dish with regular meal or have as an appetizer

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