Archive for July, 2014

Serves 4

1 15-ounce can butter beans, with its liquid ([you can use your own garden canned butter beans )
1/4 pound venison sausage , sliced into 1/4-inch rounds
1 cup [or more] grape tomatoes, halved
1/2 medium red onion, sliced thin
1 cup flat-leaf parsley leaves [no stems, larger leaves torn in half]
3 tablespoons olive oil
1 tablespoon balsamic  vinegar

1/4 teaspoon smoked paprikia

salt and freshly ground pepper, to taste

Heat butter beans and smoked paprika  in a small sauce pan in their liquid. Whisk oil,  and vinegar together and toss with tomatoes, onion and parsley in medium serving bowl.

Sauté venison sausage in a heavy skillet with just a little oil over medium high flame until browned and  any  fat has been rendered—no more than 2 or 3 minutes is needed. While  venison sausage is cooking, drain butter beans and add to tomato mixture. Using a slotted spoon, transfer venison sausage to serving bowl with beans and tomato mixture. Toss gently, adjust seasoning and serve warm.

Fettuccine With Spinach, Ricotta, and Grilled Eggplant

Serves 4| Hands-On Time: 25m| Total Time: 25m



  1. Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  2. Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
  3. Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

Nutritional Information

  • Per Serving
  • Calories 573
  • Fat 20g
  • Sat Fat 7g
  • Cholesterol 101mg
  • Sodium 618mg
  • Protein 21g
  • Carbohydrate 80g
  • Sugar 4g
  • Fiber 9g
  • Iron 6mg
  • Calcium 199mg
Grilled Eggplant ProvoloneJames Baigrie photo

Serves 8 as a first course or 4 as a main course| Hands-On Time: 30m| Total Time: 30m



  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
  2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

    Nutritional Information

    • Per Serving
    • Calories 196
    • Calcium 235mg
    • Carbohydrate 13g
    • Cholesterol 20mg
    • Fat 13g
    • Fiber 7g
    • Iron 1mg
    • Protein 9mg
    • Sat Fat 6g
    • Sodium 397mg
Grilled Salsa topping
Serves 12| Hands-On Time: 30m| Total Time: 45m


  1. Preheat a gas grill to high. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the tomatoes and onion, turning frequently, for 10 to 15 minutes or until the vegetables are lightly charred but still firm inside.
  2. Grill the chili(es) until blackened on the outside. (If necessary, cover the grill periodically for 1 minute to increase the heat and help the vegetables char.)
  3. Coarsely chop the tomatoes and onion. Peel the skin from the chili(es), seed the chili(es), and chop. Combine the vegetables in a bowl with the cilantro, lime juice, and salt. Serve at room temperature, or cover and refrigerate for up to 2 days.
  4. Rainy-Day Method: Heat the broiler and cook the tomatoes, onion, and chili(es) about 4 inches from the heat, turning frequently, until lightly charred but still firm on the inside. Proceed as above.

Nutritional Information for Salsa

  • Per Serving
  • Calories 12Calories From Fat 0%
  • Calcium 6mg
  • Carbohydrate 3g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 98mg


Apricot-Spinach Salad

Quick Info:

Nutritional Info (Per serving):

Calories: 198, Saturated Fat: 1g, Sodium: 339mg, Dietary Fiber: 8g, Total Fat: 7g, Carbs: 31g, Cholesterol: 0mg, Protein: 9g

Exchanges: Vegetable: 1.5, Fruit: 0.5, Starch: 1, Lean Meat: 0.5, Fat: 1
Carb Choices: 1.5
Prep Time: 25 mins
Rest Time: 2 h
Total Time: 25 mins


  • 1 can(s) beans, black, (15 ounces) rinsed and drained
  • 1/2 cup(s) apricot(s), dried, snipped
  • 1 medium pepper(s), red, bell, or yellow sweet pepper, cut into strips
  • 1 scallion(s) (green onions), thinly sliced
  • 1 tablespoon cilantro, snipped
  • 1 clove(s) garlic, minced
  • 1/4 cup(s) apricot nectar
  • 2 tablespoon oil, salad
  • 2 tablespoon vinegar, rice
  • 1 teaspoon soy sauce, less sodium
  • 1 teaspoon ginger, fresh, grated
  • 4 cup(s) spinach, shredded

Recipe Tip:

Chill 2 to 24 hours.


1. In a medium bowl, combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.

2. To serve, arrange spinach in a salad bowl. Top with black bean mixture.



1  small eggplant

2 cups Panko bread crumbs

1 tablespoon  Dried chili pepper flakes

1 teaspoon of granulated garlic

1 teaspoon kosher salt

1 tablespoon of Dried Parmesan or Romano mixed cheese

1  cup of olive oil


Wash eggplant thoroughly and cut off stem and bottom of eggplant

Mix panko crumbs, garlic, salt, parmesan cheese in a bowl and set aside

Slice the eggplant into thin slices about 1/4 inch  (it is personal choice to peel  the eggplant, I leave skin on mine)

Brush on olive oil thoroughly on both sides.

Place one slice at time in the crumb mixture, pressing down then flipping and press down other side  until crumbs stick, place into pyrex dish that has been sprayed with olive oil



Sprinkle on chili pepper flakes to desired amount

Bake at 325 for approximately 30 minutes, don’t bake too long or on high heat as the cheese/crumb mixture can burn.   After 20 minutes poke with fork and if it passes thru it is done.

Serve with fresh garlic bread and Cesar salad….

Serves two



Char Siu Pork Roast Recipe

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts


  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons honey
  • 2 teaspoons minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth


  1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
  2. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
  3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
  4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Zucchini Lasagna With Six Cheese Garlic Bread

Cooking Sequence = Serves 6


  • Prepare lasagna and begin to bake: 35 minutes
  • While lasagna bakes, prepare garlic bread: 25 minutes
  • Remove lasagna from oven; place garlic bread in oven and bake; serve: 5 minutes


4 medium zucchini
vegetable cooking spray
1 pound ground turkey breast (or meat of your choice)
1/2 cup dried seasonings (I use a mixture of dried basil, oregano, dried peppers, onions )
1 teaspoon garlic salt (I use garlic powder and just a touch of kosher salt as I am on low sodium diet)
one 6-ounce can tomato paste
1/2 cup shredded Italian cheese, divided
1 cup lowfat cottage cheese
1 egg white
3 tablespoons Italian bread crumbs, divided

1. Preheat oven to 400°F.
2. Wash zucchini. Slice ends off and discard. Slice lengthwise into 1/8-inch strips.
3. Place zucchini in microwave-safe dish and microwave on high for 8 minutes. Drain any excess water. (I don’t have microwave so I bake zucchini in (400) preheated toaster oven pyrex dish for 12 minutes)
4. Preheat sauté pan on high for 1-2 minutes.
5. Spray sauté pan with vegetable cooking spray. Crumble turkey into pan, add seasoning blend and wash hands. Break turkey into bite-size pieces with spoon while meat is browning. Cook until all pink is gone. Drain any excess fat.
6. Add garlic powder, bit  of sea salt and tomato paste to turkey mixture.
7. In mixing bowl, combine cottage cheese, 1/4 cup Italian cheese blend, Italian seasoning and egg white. Blend well to mix.
8. Spray baking dish with vegetable cooking spray. Layer ingredients in pan as follows: 1/3 zucchini slices, 1/3 turkey mixture, 1 tablespoon bread crumbs, 1/3 cottage cheese mixture and 1 tablespoon Italian cheese. Repeat layers until all ingredients are used. Press down on each layer to compact for baking.
9. Top with remaining Italian cheese. Bake for 25 minutes.
10. Remove from oven. Allow to stand for 5 minutes. Serve.

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 Cheese Garlic Bread

1 Bakery baguette
4 tablespoons garlic butter
1/2 cup shredded Italian Cheese
1/4 teaspoon basil

1. Preheat oven to 400°F.
2. Cut bread in half lengthwise.
3. Spread each bread section with half of garlic butter, then half of cheese. Sprinkle basil on top.
4. Place on baking sheet in middle of oven. Bake for 5-7 minutes.

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Nutritional Information

Calories (kcal) 511; Total Fat (g) 15.9; Saturated Fat (g) 6.9; Cholesterol (mg) 76; Carbohydrate (g) 33; Dietary Fiber (g) 5.3; Protein (g) 37.3; Sodium (mg) 1210; Potassium (mg) 726; Calcium (mg) 257; Iron (mg) 3

Daily Values: Vitamin A 31%; Vitamin C 40%; Calcium 20%; Iron 1


Displaying photo.JPG

McDermott’s Rustic Acre 2014   All rights reserved


Coral honeysuckle, Lonicera sempervirensis native to the eastern, midwest and southern regions of the U.S. Unlike its Asian cousins, this semi-deciduous, woody vine is well-behaved and will happily settle in to a small garden. Few seedlings or offsets are produced, but it can be propagated by semi-hardwood cuttings.

Most varieties bloom in early spring with a huge flush of deep coral trumpets and continue throughout the summer and autumn with smaller displays. Hummingbirds find it irresistible, as do butterflies and bees. The Coral Honeysuckle prefers full sun, but will accept some shade. Fewer blooms are produced with less sun however. Prune in late winter to produce more flowers and fertilize sparingly.These are long-lived perennial vines that can be enjoyed for generations. They have few pests and are tolerant of varied climates and conditions.

The one in this picture grows on our arbor in front.   It was a welcome gift from woman visiting our neighbors.  For long time we thought it would never grow but now it is just climbing all over with mininum care.    It does not like fertilizers.     The woman from this area called it a “pink honeysuckle” when in truth it is a vivid coral.   It rarely has any ants or bugs and just adds such beauty and attraction to the wild garden.






Type of plant: Vines and Climbers

Bloom color: Red, Bright Yellow

Bloom time of year: Mid Spring, Late Spring/Early Summer, Mid Summer, Late Summer/Early Fall, Mid Fall

Sun requirements: Sun to Partial Shade

Cold hardiness: Zone 5a to Zone 10b

Height: 12-15 ft. (3.6-4.7 m)

Spacing: 36-48 in. (90-120 cm), 4-6 ft. (1.2-1.8 m)

Slow Cooker Italian Sausage Subs
  • Prep time: 10 minutes
  • Cook time: 4 hours
  • Serves: Makes 5 servings

An easy meal that will surely warm up your clan — and their tastebuds.



In nonstick skillet over medium heat, cook sausage until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours, until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

Peach and Blueberry BuckleJens Mortensen
Serves 8| Hands-On Time: 20m| Total Time: 1hr 50m



  1. Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  2. In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
  4. Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

By Charlyne Mattox , July, 2013

Nutritional Information

  • Per Serving
  • Calories 409
  • Fat 17g
  • Sat Fat 9g
  • Cholesterol 67mg
  • Sodium 285mg
  • Protein 6g
  • Carbohydrate 60g
  • Sugar 35g
  • Fiber 3g
  • Iron 2mg
  • Calcium 84mg
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