cooking, goodness, grace, grateful, recipe, recipe comfort food, vegetables

Brilliant Sunday Supper

Last night, the rains started, it cooled way down and seemed like the perfect Sunday evening for comfort food.  You know?  The warm feel of soup in your belly.  The blend of flavors in a well planned out sandwich……oh baby, so good.

Wait.  I will explain what I made, then I will share a picture or two.

The soup.

Hang on to your cute beanie. This savory soup is Sunday dinner, Easy Peasy.

20170917_143546_resizedCut up some beautiful (homegrown if you have them) potatoes and a couple of leeks (remember to wash the dickens out of those leeks).  Drizzle with olive oil and S & P.  Roast at 425*for 50 minutes.  Next put them into the Blend-tec with some vegetable broth.  We’re blending, we’re blending………………  and we are done.  That was easy.20170917_172055-1_resized

 

 

 

 

 

 

The Sammy.

20170917_170912-1_resizedCaramelize an onion.  Roast a red pepper (then put into a zippy bag and take off the brunt outer skin).  Also, have in the lineup and ready to go:

Tapenade, fresh pesto & shred some beautiful Fontina cheese.  Assemble and grill.

Say Grace and just like that, A brilliant Sunday supper is toasty and ready to enjoy. 20170917_172332-1_resized

I ask you, who would not be grateful and find comfort in this beautiful meal?

We need to cook like this for our families/ourselves more often.  We are all worthy of simple, satisfying food layered with love.

I gotta say, the flavor of that combination was brilliant.

Hope you enjoyed a savory Sunday meal, certainly a lovely way to begin the week.  Or might I suggest this meal as a solution to what to have tonight?

In this together, friends.

Just sharing the goodness.

Chat soon.

 

 

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cooking, friends, friendship, garden, recipe

friends share zucchini

When we were young, my mother would constantly remind us to choose our friends wisely.   “If you hang around sailors, you are going to swear like a sailor”.

cracker jacksOnce a month, our parents would go out to dinner.  The babysitter would give us each a box of Cracker Jack’s.   The boy on the box was the only sailor I really “knew”. He had a dog and gave away a surprise.  He didn’t seem that harmful.

Enter a new friend I made a few years back.  She is Greek.  Thus my curiosity in Greek cooking and dishes and customs has increased 10 fold.

Is it any wonder that lately I am drawn to Greek recipes like a dog to a dripping ice cream cone?

I made so many Greek Green Beans last year, even I got a bit tired of that dish.  For a time, I added Spanakopita to the lineup. Awww, my love affair with Filo Dough is alive and well, people.

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A couple of days ago, a neighbor graciously shared some zucchini with us.  Goodness, it’s that season of an over abundance of that vegetable.  Everyone is “blessing” anyone they know or don’t know with that vegetable.   I will admit to not planting any in my garden.  I had a sneaky suspicion that someone would have an extra one or two they would share.

You know?…………it’s been ages since I rustled up some Zucchini Fritters.  Sounds really lovely for a nice summer dinner.  Slice up some cucumbers and tomatoes and onions………we were off and running.

I went to look up my recipe……….wait, what’s this?

Greek Zucchini Fritters?  Yes, please!

20170810_123041-1_resized_1Google can most certainly help you with a recipe.

Would you like two 20170810_182808-1_resized_2secret tricks to beautiful fritters?

Shred the zucchini, salt with some Rosemary salt and let it drain for a couple of hours. Then squeeze out all the moisture you can.  Go heavy on the dill.  No, add a bit more.  Okay, a touch more.  Ha, that’s about right.  Wait, maybe another sprig or two.  Geesh, you already have the cutting board & knife out on the counter.

You will need:

2-pound large zucchini, trimmed and grated (I used the fetafood processor), Rosemary salt, fresh ground pepper,  2 eggs, 1/2 cup chopped mixed fresh herbs, dill, mint, parsley ( you know I went heavy on the dill), 1 teaspoon ground cumin, 1 cup breadcrumbs or more if necessary, 1 cup of beautiful Feta (the really good stuff, with extra zip/tang, spend the money, go to the deli, I’m telling you, it’s worth it)

No, I didn’t deep fry those beauties.  I used a griddle and got them nice and crispy. So alongside those crispy edges and a warm, tender center, I served a luscious creamy tzatziki sauce, which is the combination we are all looking to create.

The very next time you come home and someone has “graciously” dumped 2 or 3 zucchini’s on your door step…………..instead of the “well, I guess I could bake some zucchini bread” which will never get finished…………………. Might I gently suggest a tasty alternative?

I offer up to you……………..TA-DA…….Glorious Greek Zucchini Fritters.

So easy, so flavorful, crispy outside, moist, “meaty” delicious inside.
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Oh, and in the choosing friends wisely department?

I chose wisely.

Chat soon.

 

 

cooking, haPPY, healing, health, wellness

life of the party, hello parsley

Parsley.

Yesterday, I shared a picture of one of my herb gardens.  A friend asked, “what on earth are you going to do with all that Parsley?  I answered, ” We are going to eat it.

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You know, that itty bitty piece of sad green on your dinner plate?  That’s parsley.

Hello!  Nice to meet you.

When you went to aGerman Schnitzel with garnish restaurant in the 90’s more often than not you got your meal presented with a flourish.  As a last minute garnish, one cherry tomato or slice of lemon was getting friendly with the 1 inch or smaller piece of limp looking parsley.

Last night, I took a picture of just how much parsley I eat every single day.  I put a pen in the picture for scale.   We pick it fresh and it is put into my daily juice routine.  Beyond daily juice, I also pick and cook with as much as I can.

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The under celebrated herb called Parsley (Latin:  Petroselinum) is filled to overflowing with beneficial nutrients, essential oils, and antioxidants – to the point that it’s often called a superfood.  Along side freshening both you and your dogs’ breath, parsley helps with inflammation, acid reflux & arthritis, this marvelous herb can clean out your liver, kidneys, and gallbladder.

Popeye would have been twice as strong had he known that Parsley has TWICE the iron as Spinach!

Dr. Mercola gently reminds us, eating parsley is an excellent way to detoxify our systems of harmful compounds like mercury.

Do you want strong bones?  If you want to be impressed by parsley, take a look at its vitamin K content – a whopping 574% of the daily recommended value.  This is BIG news, friends!

Parley’s vitamin C content is 3 times more than in oranges, and the vitamin A augments the carotenes lutein and zeaxanthin, helping to prevent eye diseases like cataracts and macular degeneration.

Dr. Axe is a smarty pants and here is what he has to say about parsley and the “c” word:

Parsley contains unique elements in its oil known as volatile oil components — myristicin, limonene, eugenol, and alpha-thujene. These powerful oil components benefit the body’s immune system and help fight cancer-formation, in particular, slowing tumor growth, neutralizing oxidative stress and fighting off carcinogens from harming the body. (7)

Parsley is sometimes called a “chemoprotective” plant because it helps protect DNA from damage, stops cell mutation and helps induce apoptosis, or the death of harmful cells. One of Parsley’s beneficial compounds called apigenin has been found to “inhibit progestin-dependent synthesis of human breast cancer cells, significantly delaying the development of, and decreasing the incidence and multiplicity of mammary tumors”, according to research done in 2013 by the American Association of Cancer. 

There are several good sources (those sources are at your finger tips, people) to learn oodles and oodles more about the glorious plant called Parsley.

Time to add some life to your party!   Tonight when you cook those stunning fresh green beans, toss in a handful of parsley.  Tomorrow when you make a gorgeous vegetable soup, again, toss in some beautiful green.  That Shrimp & Grits you are going to serve?  Freshly chopped parsley will add a little somethin’ somethin’.  That ice cream sundae?  Just toss on…….ha, I was just checking to see if you were paying attention.

Here’s to our health and wellness!

ps.  The home school mom came out in me today. haha  Now,  I want us all to do a watercolor painting or chalk drawings of parsley.  I want my chef helper to pick, wash & chop parsley for dinner tonight.  Let’s use parsley in a sentence……

In this together, friends.

Chat soon.

 

cooking, crochet, cross stitching, haPPY

wwip

Hello, Wednesday.

Better known around these parts as Wednesday Works in Progress.

Do you ever jot down a list right before bed time?  Sort of lifts my spirits now and then.  I jot down a list of all the things I have done or working on during the day.  Do you ever put a couple of stars on the calendar just for you and a couple things you accomplished?  It’s very gratifying to see those stars.

Wednesdays are similar.  I jot down a list or try to remember to take pictures of my works in progress. I try and take a moment to be happy about what I am working on.

My health & wellness is a work in progress.  Ha, no, I am not going to start taking a Wednesday selfie.  That would be weird.

Let’s see………kitchen cabinet update.  Yippee!  Time for a half celebration!  The entire upper section is done! Each cupboard has fresh paint, new hardware, new stoppers. Inside two of the cupboards have chalkboard paint (so stinkin’ cute).  I am officially taking today off from painting.  Tomorrow, I will start the bottom half.

The quote I chose for the soffit:

they broke bread in their homes and ate together with glad and sincere hearts.  acts 2:46

Counted cross stitch update.  I am in love with both pieces I am working on.  I love the sparkle thread in the bee’s crown.  I was not tickled with it while I was stitching.

 

We bought another half a flat of raspberries this past weekend.  I have only two boxes left.  The Rhubarb Raspberry Galette baked in cast iron, turned out wonderful.  The crust was a bit crisp, the Rhubarb tart and the Raspberries were sweet as could be.  A wonderful combination.

 

Friends are having twins.  I wanted to be prepared for the gender reveal this week.  So I crocheted FOUR sweet little hats.  I guessed girl, girl.  Mr. Right guessed boy, boy. Our niece guessed one of each.

I made four.  I gave the two blue hats to the parents to be.  I donated the two pink hats to charity.  We are celebrating their works in progress!

 

Hope you are having a productive and happy Wednesday.

I would love to hear about your works in progress.

Please share about your Wednesday, after all, we are…..

in this together.

Chat soon.

 

 

 

 

 

 

 

cooking, farmers, fresh, fresh berries, Uncategorized

tis the season

20170610_134346-1_resizedOf course, you know what season I am talking about!

Fresh Strawberries and just picked Rhubarb season!!!

This past weekend Mr. Right brought home our first flat of fresh berries to indulge in.  Oh man, this is good stuff! 20170610_084932-1_resized

Oh, la la.  Love berries & rhubarb. (and Mr. Right, I think they call that a trifecta?)

The rhubarb tartness and strawberry sweet somehow mingle together on your tongue to create this amazing flavor combination of perfection.

The first thing I made was a Galette and then I made a sauce.

Enough chit-chat… let’s move to pictures…..

 

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Clean plate club members.  enough said.

The end.

Whatcha been cooking in your neck of the woods?

 

 

cooking, friends, haPPY, recipe, Uncategorized

easy fix

Yesterday while teaching a baking lesson the unthinkable happened.  I reached to get a box of brown sugar and discovered it was nearly empty.  GASP.  Oh no!  We NEED 1 cup!

My almost 11-year-old friend, was instantly sad.  We were in the process of gathering ingredients to make her Dad’s favorite molasses cookies.  Big ol’ sad face with huge sad eyes. (Can you imagine, this face being sad?  Oh dear.)20170328_120302-1_resized

Why don’t we just make some?

WHAT?

Make brown sugar?

um, yeah, that’s what people do.

I don’t know how to make it.

I do.

I will teach you.

Pencil ready?

Write this down:

 1 cup of white sugar + 1 Tablespoon molasses, mix = Brown Sugar. 

Done

Wait!!!! 

That’s it?

Yes, that’s it.

Chop, chop, Lollipop!

Let’s get that cookie dough made so we can chill it and make cookies for your Dad!

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cooking, grandchildren, recipe, Uncategorized

ribbit ribbit

In so much as we say we will indulge our grands with anything they want, secretly we have limits.  A pony?  Sure!  New shoes that their parents said are too pricey?  Sure!  Any book they want?  Why, yes indeed!

Sugar, not so much.

Luckily for us, their parents are well-educated and informed.  They know that sugar on little bodies is not a good thing.  Sugar on little people makes parenting so much tougher.

Sugar causes inflammation.  Sugar suppresses the immune system, a weak immune system is trouble.  Sugar generates alertness, making bedtime difficult.  On and on the list goes as to why we should all be serious about leaving out sugar.

My job?  My job as Grandma Daleen is to love them and I show that by listening to them, sewing for them & baking treats and goodies for them.

One trick to being a good grandma is to indulge my little darlings without upsetting the parental apple cart.  We think our grands are being raised extremely well.  So proud of our adult children.  We would like to respect their desire to raise healthy, well-adjusted young people.

However, I still want to bake fun, happy, silly treats for our grands.  I think, just maybe, I figured out a wonderful solution.

I found a new cookie cutter, several actually.  I only bought one to try.  I loved the idea of controlling the ingredients, yet making the impression so deep on the cookie that no frosting is needed.  Thus cutting down on sugar, yet still having a fun treat.

20170322_113751_resizedI searched for a recipe that wouldn’t spread too much. I didn’t want the shape of the 20170322_112953_resizedcookie to get distorted.  I played with the amount of sugar, so I used less.  I must say this recipe turned out perfect, perfect, perfect for these types of cookies.  Oh wait, maybe that is why they are called, “Simply Perfect Chocolate Sugar Cookies”?

https://bakingamoment.com/simply-perfect-chocolate-sugar-cookies/

The flavor is mild.  The dough turned out smooth and held its shape perfect.

20170322_120048-1_resizedThis practice batch of frogs is for Mr. Right’s 80-year-old chess teacher.  Chess teachers love chocolate frogs, right?

PS.  Oh, you KNOW I am going back to buy all the animal cookie shapes!!!!  Grands NEED homemade animal cookies!!!!

Chat soon.