Archive for August, 2015


Preparation

Step 1: Prepare the garnish

Preheat oven to 210 ° C (th. 7). Chop the parsley and garlic and mix them with bread crumbs. Wash and cut the tomatoes in half.

Step 2: Tomato Cooking

In a large skillet, heat oil over medium heat. Place the tomatoes cut side against the bottom of the pan and let them caramelise without moving for 4 min. Remove them, turn them and put them in a baking dish next to each other. Pour over the cooking juices from the pan.

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EdibleWildFood.com's photo.

The leaves of purple loosestrife are edible although not that terrific in taste as they are an astringent. Used a medicine for centuries, this plant supposedly is better for eye health than eyebright. Toss cut up leaves into a salad, into a stew, into the cheese layer of your lasagna, etc.

More wonderful info on their site EdibleWildFood.com

This deep-dish blueberry pie celebrates the summer harvest of one of America’s favorite berries.

Crust
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
2 tablespoons (7/8 ounce) buttermilk powder, optional
1 1/2 teaspoons salt
1 cup (2 sticks, 8 ounces) unsalted butter or vegetable shortening (6 1/2 ounces), or a combination
6 to 9 tablespoons (3 to 4 1/2 ounces) ice water

Filling
8 cups (about 2 pounds) fresh blueberries, washed and drained
1/3 cup (1 1/2 ounces) Instant ClearJel OR 1/2 cup (2 ounces) King Arthur Pie Filling Enhancer OR 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 teaspoon ground cinnamon
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1 ounce) butter, melted
Sparkling sugar or cinnamon sugar, for sprinkling on the crust

To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water till the dough is completely cohesive. Divide it in half, wrap, and chill for 30 minutes before rolling. Roll the crust about 1/8″ thick and about 2″ wider than the diameter of your 9″ deep-dish (at least 1 ½” deep) pie pan. Place in the pan. Preheat the oven to
425°F.

Toss together the berries, thickener, sugar, cinnamon, lemon juice, and melted butter. Pour into the crust. Roll out the top crust, making a lattice if you like; place it over the berries. Trim excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven’t made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.

Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Remove from the oven, and cool for at least 1 hour before serving.
Yield: 8 to 10 servings.

summer garden spaghetti

Gather a few fresh veggies from your garden and make this delightful new spaghetti recipe tonight! Combine your fresh cherry tomatoes with tasty browned sausage and onions then spread over hot roasted spaghetti squash. Top it off with fresh grated parmesan cheese. Now ~ Sit back and enjoy the fruits of your labor

Makes: 4 or double recipe for 8

Ingredients:

I medium spaghetti squash
1/2 small onion cut into slivers
2 pints cherry tomatoes or grape tomatoes
1 pint small homegrown tomatoes such as Romas or Camparis
(you will need a total of 4 cups tomatoes halved if cherries/grapes and quartered if larger)
1 lb Swaggerty’s bulk sausage, browned & well drained
1 Tbsp dried Thyme leaves
1/8 tsp garlic powder
salt & freshly ground black pepper to taste
Parmesan Cheese shredded for garnish

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half & scrape out seeds. Discard.
  3. Place squash, cut side down, on a greased baking sheet.Bake for about 30-40 minutes or until squash pulls away in strands with a fork. Set aside, keeping warm.
  4. In a large skillet heat 3 Tbsp olive oil over medium high heat. Add cut tomatoes and slivered onions to the skillet. Sprinkle in thyme leaves, garlic powder, salt & black pepper. Stir together to coat tomatoes and onions with olive oil and seasonings. Turn heat to medium. Saute until tomatoes collapse and release their juices. About 15-20 minutes. Stir often.
  5. Add in browned sausage crumbles and mix well. Set aside keeping warm.
  6. To serve use a fork to pull spaghetti squash strands away from the shell of the squash. Divide “spaghetti” squash evenly among serving dishes and top with hot tomato-sausage sauce and a sprinkling of Parmesan cheese.
Notes:

Spaghetti Squash is readily found in most supermarkets such as Krogers and Walmarts. They are low in carbohydrates compared to pasta. When baked they soften and the strands of the squash can be used like any spaghetti noodle. Baking the squash brings out a nutty flavor that works well with any pasta sauce. Just another way to eat healthier and serve your family delicious meals.

  • Makes: 4 servings
  • Serving Size: 2 enchiladas
  • Carb Grams Per Serving: 24

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 10 1/2 – ounce reduced fat, reduced sodium cream of chicken soup
  • 1/2 cup mild salsa (lower sodium such as Newman’s Own)
  • 1 4 – ounce can diced green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 cups packaged baby lettuce mix
  • 8 6 – inches corn tortillas, warmed
  • 1/2 cup shredded Mexican-style four cheese blend

Directions

  1. Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder, and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
  2. Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
  3. Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 271 cal., 9 g total fat (4 g sat. fat), 63 mg chol., 599 mg sodium, 24 g carb. (3 g fiber, 6 g sugars), 22 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Lean Meat (d.e): 3; Fat (d.e): 0.5

blueberry-no-bake-cake_03

Serves 9
Prep time: 10 minutes
Total time: 3 hours 10 minutes

Ingredients

  • 25 Honey Maid graham crackers (or 10 ounces granola)
  • 12 Tablespoons butter, melted
  • 1/2 cup brown sugar
  • 8 ounces Philadelphia whipped cream cheese (low fat creamed cheese can be used)
  • 1/2 cup sugar or pure maple syrup (I used honey for mine)
  • 1 (8 ounce) container Cool Whip® whipped topping
  • 10 ounces blueberries
  • Nonstick spray

Directions

In a blender or food processor, pulse graham crackers until a fine crumb. Transfer to a large bowl and add melted butter and brown sugar. Stir with a fork until well combined. Press half of this crumb mixture into the bottom of an 8×8 pan, sprayed with nonstick spray.

In a stand mixer fitted with a whisk attachment, beat together cream cheese, sugar, and whipped topping until light and fluffy. Fold in blueberries. Spread on top of crust. Sprinkle remaining graham cracker mixture on top and spread evenly across the blueberry filling. Freeze for 3-4 hours or overnight before serving.

Cleaning out refrigerator soup

Thanks to Peter Schaller, who says “There’s nothing better than a lazy Sunday morning to get life in order. This is what I made after cleaning out the vegetable drawer.”

Ingredients

  • 1 large carrot
  • 4 medium sized potatoes (or swap some for sweet potatoes)
  • 3 celery stalks
  • ½ zucchini
  • 4 tomatoes
  • 1green pepper
  • 1 small onion
  • 5 garlic cloves
  • 1 teaspoon curry
  • ½ tspn black pepper
  • Several dashes soy sauce
  • 1 tspn turmeric.

Method

  • Dice carrots and potatoes and simmer 5 minutes in covered pot with enough water to cover.
  • Meanwhile dice all other veggies and smash garlic and dice finely, then add to pot.
  • Add spices and seasoning to pot and cook approximately 15-20 minutes.

Note: This ends up thick and chewy, but add more liquid if you like. I also added some fat to help absorb nutrients by swirling 1 Tbln coconut oil through the soup. Flavours are even more delicious after several hours or overnight.

Preparation: 10 minutes
Cooking: 20 minutes
Makes: 1-2 serves

Bought some green tomatoes from the grocery store and don’t know what to do with them? Try to make a healthier version of the classic Fried Green Tomatoes.

Ingredients

  • 2 Large organic green tomatoes
  • 1/2 cup homemade almond milk
  • 1/2 cup almond flour
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon organic garlic powder
  • 1/2 teaspoon pink himalayan salt
  • 1/4 – 1/2 teaspoon organic cayenne pepper

Preparation

  1. Slice the green tomatoes into thick slices.
  2. Pour the almond milk into a small bowl, set aside.
  3. Add the almond flour, garlic powder, pink himalayan salt, cayenne pepper and nutritional yeast in a medium sized bowl and stir until well combined.
  4. Dip the tomato slices (one at a time) into the almond milk, then into the coating mixture covering both sides completely.
  5. Put on a baking tray and bake at 425 degrees for approximately 15 – 20 minutes or until golden brown.
  6. Serve with your favorite dip and they are best when served hot.
  7. Enjoy!

Not every bug is bad for your garden.

What do you do when you see bugs in your garden? If you are like many of us, your first thought is “Oh, no! How do I get rid of them?”

Before you reach for the insecticide, however, you need to know that many insects are helpful to our plants. In fact, they help keep the “bad bugs” – those that do devour your plants – at bay. Here is a list of the top “good bugs” and how you can attract them to your garden.

Lacewing

Pale green or light brown in color and lacey, as their name suggests, adult lacewings feed on aphids, small caterpillars, mealybugs, mites scales and whiteflies.

If you would like to gain the beneficial effects of these voracious bad bug eaters, plant angelica, coreopsis, cosmos and sweet alyssum in your garden.

Dragonfly

There are hundreds of dragonfly species, and they vary in size and color. You can identify them by their long, narrow bodies, their four transparent wings and their large compound eyes. Adult dragonflies gobble up mosquitoes, aphids and other pests. They consume 10 to 15 percent of their own weight each day.

Want to attract more dragonflies to your garden? They love ponds, marshy areas and wetlands.

Ladybug

Many people just think of the familiar red spotted variety, but there are more than 400 species of ladybugs in North America. Most adult ladybugs and their larvae feed on aphids, scale and other soft-bodied insects.

Scented geraniums and angelica might attract them to your garden.

Ground beetle

These nocturnal beetles hide during the day under rocks and logs and then feed on snails, slugs, cutworms, cabbage maggots and other garden pests by night. It is estimated that just one ground beetle larva can eat 50 caterpillars.

You can attract ground beetles by adding perennial ground covers, logs and stones to your landscape design.

Aphid midge

Got a problem with aphids? Aphid midge larvae will devour more than 60 species of aphids after paralyzing them with their poisonous saliva. Yuk!

Plants with pollen will attract aphid midges.

Spined Soldier Bug

This “good bug” looks similar to a pesky stink bug except for its distinctive pointed shoulders. In gruesome fashion, spined soldier bugs kill their victims by harpooning them, injecting them with a paralyzing substance and then sucking out their bodily fluids. They devour grubs, gypsy moth caterpillars, webworms, armyworms and the larvae of beetles such as the Colorado potato beetle and the Mexican bean beetle.

These bugs like to shelter in perennial beds.

Tachinid Fly

They look very much like common houseflies, but these “good bugs” feed on garden pests such as armyworms, cutworms, tent caterpillars, gypsy moths, cabbage loopers, sawflies, Japanese beetles, sowbugs and squash bugs.

To attract tachinid flies, plant dill, sweet clover, parsley and other herbs in your garden.

Hover fly (sometimes called syrphid flies or flower flies)

Adult hover flies look like tiny bees or wasps with striped abdomens. Their larvae, which are gray-green and have pointed heads, feed on aphids in tight spaces and in early spring when other beneficial insects aren’t active yet.

Flower flies help pollinate strawberries and raspberries, and research is revealing that they contribute to the pollination of some vegetables and fruit trees.

Fragrant herbs such as oregano, sweet alyssum, buckwheat, garlic chives and bachelor buttons attract hover flies to your garden.

Spider

All spiders consume insects and are very important in garden pest control. Some pests will abandon an area completely once spiders show their presence. Most of the spiders found in gardens are harmless to you and have no interest in invading your home.

Spiders especially like caterpillars, plant bugs, cucumber beetles, grasshoppers, scarabs, thrips and flies. Yes, spiders will also eat other “good bugs,” but the good they do in eating pesky bugs outweighs this problem.

You can make your garden hospitable to spiders with perennial plantings and straw mulches.

Honeybee

Much has been written lately about our dwindling wild honeybee population — and for good reason. Honeybees are important pollinators of many plants that are essential to our food supply.

Adult honeybees have fuzzy gold-and-black striped bodies with transparent wings. They are about 2/3 inch in length and often carry balls of yellow pollen on the backs of their legs.

To encourage the presence of wild honeybees in your garden, grow flowering plants. They especially are attracted to:

  • alyssum
  • anise hyssop
  • butterfly weed
  • aster
  • coneflower
  • geranium
  • bee balm
  • poppies
  • black-eyed Susan
  • clover
Tricia Drevets

About Tricia Drevets

Tricia is a contributing writer. She enjoys gardening and doing all sorts of backyard projects with her family in beautiful Southern Oregon. She is a freelance writer and editor for a variety of print and online publications as well as a community college instructor.

More articles by Tricia Drevets

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