It's late summer and most of our plants have given us all that they have to give.
So now it's time to look to the future, plan an autumn garden, and think about next summer and what we'd like to grow.
I did some research and found that garlic, onions, and leeks grow quite nicely during the late summer. Squashes and other similar plants are also grow quite nicely, although Aric and I don't really eat those kinds of vegetables. Spinach, cabbage, and broccoli are also possibilities.
For now, however, we are going to concentrate on the garlic. How awesome would it be to grow your own garlic?
I'm an avid fan of Sandra's Money Saving Meals (Food Network, Sunday mornings, check it out!). Sandra says that it's cheaper to mince and preserve your own garlic than it is to buy the pre-minced garlic from the store. I usually buy the pre-minced, so I'm thinking about pricing it out. Is it cheaper to buy a 99 cent bulb of garlic than it is to buy the pre-made? We shall see.
Anyway. Back to the garden. I'm researching how exactly to go about growing garlic. I know you plant one clove for every garlic bulb you want, but I'm trying to find out if you need to prepare the clove in any way. I thought I read somewhere that you have to soak the clove in water and keep it in the fridge until it sprouts little roots (something about garlic sprouting better in chilly climates). We shall see.
7/28/09
7/22/09
7/11/09
Lunch Today
This afternoon I decided to give my quiche recipe a whirl. As it baked, I made myself some lunch with the leftover ingredients, since they were sitting out already. Sandwiches are boring, so I decided to make myself a couple wraps, just to mix things up a little bit.
Layer 1 - flour tortilla.
Layer 2 - basil mayo leftover from the burgers. I don't know about you guys, but when I make wraps or soft shell tacos or anything like that, I like to put a little sauce on the bottom, to kind of act as a glue.
Layer 3 - diced mushrooms. I'm trying so hard to be a big girl and eat mushrooms. It's slow going, though, since I still think they're kind of gross. I try to sneak them in wherever I can.
Layer 4 - baby spinach. And lots of it - spinach is one of my favorite vegetables, I think.
Layer 5 - sliced ham.
Yummy, simple, and filling!
Layer 1 - flour tortilla.
Layer 2 - basil mayo leftover from the burgers. I don't know about you guys, but when I make wraps or soft shell tacos or anything like that, I like to put a little sauce on the bottom, to kind of act as a glue.
Layer 3 - diced mushrooms. I'm trying so hard to be a big girl and eat mushrooms. It's slow going, though, since I still think they're kind of gross. I try to sneak them in wherever I can.
Layer 4 - baby spinach. And lots of it - spinach is one of my favorite vegetables, I think.
Layer 5 - sliced ham.
Yummy, simple, and filling!
Simon and Garfunkel Turkey Burger
In my crazed search for ways to cook ground turkey, I ran across this interestingly-titled recipe: Simon and Garfunkel Turkey Burgers.
These are really simple to make. Just blend everything together by hand (I'm getting less and less squeamish about touching raw meat!), shape into patties, and grill away!
Unfortunately, I didn't get any pictures of these burgers, so you'll just have to use your imaginations.
SIMON AND GARFUNKEL TURKEY BURGERS
INGREDIENTS
1lb. ground turkey
3 slices swiss cheese
1 tsp. minced rosemary
1 1/4 tsp. minced thyme
1 1/4 tsp. minced parsley
2 tbsp. worchestershire sauce
Salt and pepper, to taste
DIRECTIONS
1) Mince all of the herbs.
2) Combine herbs, worchestershire sauce, and turkey. Salt and pepper to taste.
3) Form into four patties and grill until done.
HELPFUL HINTS
Aric and I grilled these inside on the Foreman. We set it to medium heat, and they cook for about six minutes. It works out very nicely.
We don't have swiss, and I wasn't about to make a special trip, so I decided to whip up some of the basil mayo from my previous turkey recipe. Basically I minced up a bunch of fresh basil from the garden and stirred it in a few globs of mayo. Nothing fancy, just adjust it to your taste.
The mayo was a really nice addition to the burgers. It enhanced the herbs that were mixed in with the meat, and also added some moisture. The burgers themselves were a little dry, so perhaps next time I'll had half an egg.
Overall, though, I really enjoyed this recipe, and I'm definitely going to make them again!
These are really simple to make. Just blend everything together by hand (I'm getting less and less squeamish about touching raw meat!), shape into patties, and grill away!
Unfortunately, I didn't get any pictures of these burgers, so you'll just have to use your imaginations.
SIMON AND GARFUNKEL TURKEY BURGERS
INGREDIENTS
1lb. ground turkey
3 slices swiss cheese
1 tsp. minced rosemary
1 1/4 tsp. minced thyme
1 1/4 tsp. minced parsley
2 tbsp. worchestershire sauce
Salt and pepper, to taste
DIRECTIONS
1) Mince all of the herbs.
2) Combine herbs, worchestershire sauce, and turkey. Salt and pepper to taste.
3) Form into four patties and grill until done.
HELPFUL HINTS
Aric and I grilled these inside on the Foreman. We set it to medium heat, and they cook for about six minutes. It works out very nicely.
We don't have swiss, and I wasn't about to make a special trip, so I decided to whip up some of the basil mayo from my previous turkey recipe. Basically I minced up a bunch of fresh basil from the garden and stirred it in a few globs of mayo. Nothing fancy, just adjust it to your taste.
The mayo was a really nice addition to the burgers. It enhanced the herbs that were mixed in with the meat, and also added some moisture. The burgers themselves were a little dry, so perhaps next time I'll had half an egg.
Overall, though, I really enjoyed this recipe, and I'm definitely going to make them again!
7/7/09
Grocery List
Here's the meal plan for this week, so far:
Porcupine meatballs with some kind of veggie
Turkey burgers and some kind of veggie
Aric knows more about meat than I do, so I am going to consult his wisdom when he comes home. I can look at the sale ad and pick out the deals, but Aric is the one that knows if it's actually a deal or not. Regardless, there will be some manner of beef dish - either a slab of meat or ground beef in the form of tacos.
I'm in the process of finding some kind of main course egg dish to prepare. I am thinking something along the lines of a quiche or frittata. Eggs are cheap (98 cents for a dozen at Meijer), and I'm also looking for sneaky ways to put mushrooms in my food. I think that I like mushrooms, but I'm not sure. The only way I really eat them is in a mushroom swiss burger, and I know there's a much healthier way to eat them. I just have to find it.
And while we're on the topic of egg dishes are main courses...it's very difficult to find an egg dish that does not incorporate cheese or milk or cream or whatever other form of moo juice you can think of.
Thankfully, recipezaar.com has a search parameter where you can include and specifically exclude ingredients from your search. This comes in extremely handy when you don't want any kind of dairy product whatsoever. (and for those of you that think I'm crazy and should stop complaining, I dare you to go a week without eating any kind of dairy product you can think of. It's harder than you'd think)
Porcupine meatballs with some kind of veggie
Turkey burgers and some kind of veggie
Aric knows more about meat than I do, so I am going to consult his wisdom when he comes home. I can look at the sale ad and pick out the deals, but Aric is the one that knows if it's actually a deal or not. Regardless, there will be some manner of beef dish - either a slab of meat or ground beef in the form of tacos.
I'm in the process of finding some kind of main course egg dish to prepare. I am thinking something along the lines of a quiche or frittata. Eggs are cheap (98 cents for a dozen at Meijer), and I'm also looking for sneaky ways to put mushrooms in my food. I think that I like mushrooms, but I'm not sure. The only way I really eat them is in a mushroom swiss burger, and I know there's a much healthier way to eat them. I just have to find it.
And while we're on the topic of egg dishes are main courses...it's very difficult to find an egg dish that does not incorporate cheese or milk or cream or whatever other form of moo juice you can think of.
Thankfully, recipezaar.com has a search parameter where you can include and specifically exclude ingredients from your search. This comes in extremely handy when you don't want any kind of dairy product whatsoever. (and for those of you that think I'm crazy and should stop complaining, I dare you to go a week without eating any kind of dairy product you can think of. It's harder than you'd think)
7/2/09
Old Fashioned Strawberry-Rhubarb Crips
Free rhubarb is hard to pass up. Even when you're not sure what rhubarb is, or how to use it.
Enter Aric, and his greater knowledge of food than mine.
He knew immediately that you are supposed to pair rhubarb with strawberries, and that a crisp is the perfect way to do this.
Photo courtesy of Aric.
INGREDIENTS
Filling
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Topping
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
INSTRUCTIONS
1) MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
2) MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
3) Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
I found that the hardest part was chopping up the rhubarb. It's long and fiberous - I think it's closely related to celery.
The results are most definitely worth it, though. The topping is wonderfully crisp, while the filling is tart and sweet and gooey and amazing! What's crazy to me is that you use a cup and a quarter of sugar, and it still tastes a little bitter!
The only thing that would have made this better would be a dollop of whipped topping, to help cut some of the tang of the rhubarb (which is, quite possibly, one of my favorite plants).
Another thing - this makes a ton of crisp. The recipe says 6 servings. I don't believe that for one second. You could very easily make this and take it to a potluck dinner and happily feed everyone there.
Enter Aric, and his greater knowledge of food than mine.
He knew immediately that you are supposed to pair rhubarb with strawberries, and that a crisp is the perfect way to do this.
Photo courtesy of Aric.INGREDIENTS
Filling
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Topping
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
INSTRUCTIONS
1) MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
2) MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
3) Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
I found that the hardest part was chopping up the rhubarb. It's long and fiberous - I think it's closely related to celery.
The results are most definitely worth it, though. The topping is wonderfully crisp, while the filling is tart and sweet and gooey and amazing! What's crazy to me is that you use a cup and a quarter of sugar, and it still tastes a little bitter!
The only thing that would have made this better would be a dollop of whipped topping, to help cut some of the tang of the rhubarb (which is, quite possibly, one of my favorite plants).
Another thing - this makes a ton of crisp. The recipe says 6 servings. I don't believe that for one second. You could very easily make this and take it to a potluck dinner and happily feed everyone there.
Kidney Bean Curry
I have a confession to make...
I backslid on the meal plan. I blatantly deviated from the plan.
But I was so hungry, and everything else would have taken far too long to prepare! And I didn't even have to buy anything extra to make this meal!
And really, you should be proud of me. I researched this recipe and combined several to satisfy my taste buds. This is ingenuity, not impropriety!
INGREDIENTS
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. ginger, minced
3/4 cup water
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
1 tsp. garam masala
2 cans kidney beans, drained and rinsed
2 tomatoes, chopped
INSTRUCTIONS
1) Sautee onion, garlic, and ginger over med-high heat until soft.
2) Add water, tomatoes, spices, and salt (to taste). Stir to combine.
3) Add beans and stir to coat.
4) Let simmer 15 to 20 minutes or until thick and creamy.
5) Serve over brown rice.
This truly is a wonderful "emergency meal." It doesn't take much time at all to prepare, and is very filling. Aric and I each both ate a bowl full and weren't hungry until the next morning.
I backslid on the meal plan. I blatantly deviated from the plan.
But I was so hungry, and everything else would have taken far too long to prepare! And I didn't even have to buy anything extra to make this meal!
And really, you should be proud of me. I researched this recipe and combined several to satisfy my taste buds. This is ingenuity, not impropriety!
KIDNEY BEAN CURRY
INGREDIENTS
1 large onion, chopped
3 cloves garlic, minced
1 tbsp. ginger, minced
3/4 cup water
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
1 tsp. garam masala
2 cans kidney beans, drained and rinsed
2 tomatoes, chopped
INSTRUCTIONS
1) Sautee onion, garlic, and ginger over med-high heat until soft.
2) Add water, tomatoes, spices, and salt (to taste). Stir to combine.
3) Add beans and stir to coat.
4) Let simmer 15 to 20 minutes or until thick and creamy.
5) Serve over brown rice.
This truly is a wonderful "emergency meal." It doesn't take much time at all to prepare, and is very filling. Aric and I each both ate a bowl full and weren't hungry until the next morning.
Basil Turkey Burgers
As I mentioned before, ground turkey was an incredibly good deal, so we stocked up. Now we've got five pounds of turkey in the freezer and no clue what to do with it.
One lovely solution is to make a turkey burger. There are about a thousand different varieties - I know, because I looked at most of them. Each recipe sounds incredibly delicious, but I kept running into the same problem - I was missing one essential ingredient.
I finally found a recipe for Basil Turkey Burgers. I've got fresh basil in the garden, so I thought, "hey, why not?"
Photo courtesy of Aric.
INGREDIENTS
1) I didn't include the mayo, because the mayo we have is...well...let's just say that we don't know how old it is.
2) I didn't include the tomato because I hate raw tomato.
3) Instead of milk (which we're also unsure of the age), we used an egg. Apparently eggs are good substitutes when you need a "binder." A word of caution - one egg is too much. Try half an egg.
4) I don't have plain breadcrumbs, but I do have Italian seasoned breadcrumbs. So tasty!
5) We cooked this on a Foreman grill. I believe it cooked for about 6 minutes, but don't quote me on it - Aric is the grill master.
The burgers were deliciously moist. The basil is adds a subtle sweetness, but is quite bold at the same time. I used a red onion, which gave the burgers a bit of a kick, but not too much.
I also picked some lettuce leaves from the garden, and the lettuce is a little bitter. It was a beautiful contrast to the sweetness of the burger.
When we make these again (which I know we will), I don't know if I'll try for the basil mayo. It was all so tasty by itself, I don't really think it needs another level of flavor.
One lovely solution is to make a turkey burger. There are about a thousand different varieties - I know, because I looked at most of them. Each recipe sounds incredibly delicious, but I kept running into the same problem - I was missing one essential ingredient.
I finally found a recipe for Basil Turkey Burgers. I've got fresh basil in the garden, so I thought, "hey, why not?"
BASIL TURKEY BURGERS
Photo courtesy of Aric.INGREDIENTS
- 1/4 cup fat-free mayonnaise
- 2 tablespoons minced fresh basil, divided
- 1/4 cup fat-free milk
- 2 tablespoons finely chopped onion
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 pound lean ground turkey
- 4 hamburger buns, split
- 4 lettuce leaves
- 1 large tomato, sliced
- In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.
- Coat grill rack with nonstick cooking spray before starting the grill.
- In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
- Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.
1) I didn't include the mayo, because the mayo we have is...well...let's just say that we don't know how old it is.
2) I didn't include the tomato because I hate raw tomato.
3) Instead of milk (which we're also unsure of the age), we used an egg. Apparently eggs are good substitutes when you need a "binder." A word of caution - one egg is too much. Try half an egg.
4) I don't have plain breadcrumbs, but I do have Italian seasoned breadcrumbs. So tasty!
5) We cooked this on a Foreman grill. I believe it cooked for about 6 minutes, but don't quote me on it - Aric is the grill master.
The burgers were deliciously moist. The basil is adds a subtle sweetness, but is quite bold at the same time. I used a red onion, which gave the burgers a bit of a kick, but not too much.
I also picked some lettuce leaves from the garden, and the lettuce is a little bitter. It was a beautiful contrast to the sweetness of the burger.
When we make these again (which I know we will), I don't know if I'll try for the basil mayo. It was all so tasty by itself, I don't really think it needs another level of flavor.
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