Luckily, I only have one follower on here (although I do apologize to YOU) because I may be the world's worst blogger. My intention is to use this as a tool for myself so I can remember what I cook/plant/do and use it down the road since I have a TERRIBLE memory. And if others who read find useful recipes, planting tips, training info, etc. then that's great that I could spread some wealth.
None of the above works when you don't post on your blog.
I will get better...summer is halfway over and things are getting crazy but, I will (try to) get better.
Thursday, June 23, 2011
Sunday, March 20, 2011
supper 3/20.
Spring is officially here and it felt like it this weekend! All day Saturday and today I mulched, planted some ground cover, started new seeds, transplanted others, cleaned the deck and spent as much time outside as possible. I did get some cleaning done inside after dark but, for the most part, it's going to take a really rainy day for me to spend more than night-time indoors.
I'll post some pictures of my front step landscaping and of the garden later...too exhausted right now. I was too tired to make supper tonight after a 5 mile run this morning and then yard work all day, but after all that, I really needed to eat a good meal. Mark and I pulled out all available food and assessed what we could make that would be quick and easy. We had the rest of the turnips, mushrooms and spinach from the farmer's market last week. We also had some sweet and red potatoes so I decided to roast them with the turnips, cook up the turnip greens and make pitas with the rest of the ingredients. Mark ran to the store to get pita bread and I got started.
I think root vegetables roasting in the oven is one of my favorite food smells. I chopped up the turnips, potatoes and added some onions with oregano, olive oil and rosemary for flavoring. Side note - everyone should have some herbs in the windowsill. They are practically no work and the flavor they add is sometimes the only thing that gets me through winter without crying for fresh food.
I roasted them at 425 for 40 minutes, stirring every 10-15 minutes. During the last half of cooking, I added a pan to the oven full of chopped shittake mushrooms, olive oil and garlic.
While that was cooking, I sauteed the turnip greens in olive oil, garlic and a dash of apple cider vinegar. This was my first time eating turnip greens (I'm not southern so please forgive me). I love that with so many root vegetables you can eat the root and greens - makes me feel like I'm not being wasteful. Mark loved the turnip greens and I think I would like them with some rice, orzo or something else mixed in. I'm not the hugest fan of sauteed greens but I eat them because they are ridiculously good for you and I hate not liking things.
I stuffed the pita with the cooked mushrooms, some of the onions from the root vegetables, chopped veggie sausage, spinach, micro greens, goat cheese and a yogurt sauce. It was really, really good and we were both happy we took the time to cook.
Ha - love Tulip looking up from below staring up at the "people" food.
I highly recommend making the sauce below for any sandwich or pita (I think I found it on the Food Network site):
Plain Yogurt
Cumin
Salt
Lemon Zest
Lemon Juice
Chopped Parsley - I was able to pull this from my garden! First thing this year I've been able to get from outside and it was awesome!
Happy spring!!
I'll post some pictures of my front step landscaping and of the garden later...too exhausted right now. I was too tired to make supper tonight after a 5 mile run this morning and then yard work all day, but after all that, I really needed to eat a good meal. Mark and I pulled out all available food and assessed what we could make that would be quick and easy. We had the rest of the turnips, mushrooms and spinach from the farmer's market last week. We also had some sweet and red potatoes so I decided to roast them with the turnips, cook up the turnip greens and make pitas with the rest of the ingredients. Mark ran to the store to get pita bread and I got started.
I think root vegetables roasting in the oven is one of my favorite food smells. I chopped up the turnips, potatoes and added some onions with oregano, olive oil and rosemary for flavoring. Side note - everyone should have some herbs in the windowsill. They are practically no work and the flavor they add is sometimes the only thing that gets me through winter without crying for fresh food.
I roasted them at 425 for 40 minutes, stirring every 10-15 minutes. During the last half of cooking, I added a pan to the oven full of chopped shittake mushrooms, olive oil and garlic.
While that was cooking, I sauteed the turnip greens in olive oil, garlic and a dash of apple cider vinegar. This was my first time eating turnip greens (I'm not southern so please forgive me). I love that with so many root vegetables you can eat the root and greens - makes me feel like I'm not being wasteful. Mark loved the turnip greens and I think I would like them with some rice, orzo or something else mixed in. I'm not the hugest fan of sauteed greens but I eat them because they are ridiculously good for you and I hate not liking things.
I highly recommend making the sauce below for any sandwich or pita (I think I found it on the Food Network site):
Plain Yogurt
Cumin
Salt
Lemon Zest
Lemon Juice
Chopped Parsley - I was able to pull this from my garden! First thing this year I've been able to get from outside and it was awesome!
Happy spring!!
Tuesday, March 15, 2011
supper 3/15.
Just before I started cooking tonight, my friend Suzanne posted that she made kale chips. I had some kale that I bought this weekend and since I had no food plans, I gave it a try.
I'm still not sure if I cooked them long enough but they were delicious! It's a great way to eat a vegetable that I know is too tough for most people. Suzanne said you chop off the stalks and spread them in a thin layer on a cookie sheet. Spray them with olive oil and sprinkle sea salt on top. Cook them at 300 for 20-25 minutes and crunchy, tasty green chips await!
I paired it with some red potato soup - I chopped up celery instead of adding the celery seed but otherwise made it as is. It was pretty good...probably one of the last soups I'll make for awhile since it's getting warmer (soon).
I'm still not sure if I cooked them long enough but they were delicious! It's a great way to eat a vegetable that I know is too tough for most people. Suzanne said you chop off the stalks and spread them in a thin layer on a cookie sheet. Spray them with olive oil and sprinkle sea salt on top. Cook them at 300 for 20-25 minutes and crunchy, tasty green chips await!
I paired it with some red potato soup - I chopped up celery instead of adding the celery seed but otherwise made it as is. It was pretty good...probably one of the last soups I'll make for awhile since it's getting warmer (soon).
dads.
A dear friend of mine's father passed away this week. He lost a strong fight with cancer and I know it was hard to say goodbye but even harder to see him struggle with the disease. It's a weird age we are growing into where we have to handle death on a regular basis.
I don't know if I will ever be "ready" to see either of my parents pass away. In fact, I really can't imagine it and just thinking about it is such a struggle. What strength my friends that have lost theirs have...what incredible people your parents made.
My dad...dancing at my sisters wedding.
At Christmas. Never wants anything, always positive, loves cracking lame jokes and then laughing at himself, friend to everyone.
Our first Gatlinburg trip. He can not sit still and relax...always up for exploring, making an adventure.
He truly is the greatest man I know. Here's to those lucky enough to have great dads. Hug them, call them...every day with them makes us better people.
I don't know if I will ever be "ready" to see either of my parents pass away. In fact, I really can't imagine it and just thinking about it is such a struggle. What strength my friends that have lost theirs have...what incredible people your parents made.
He truly is the greatest man I know. Here's to those lucky enough to have great dads. Hug them, call them...every day with them makes us better people.
Subscribe to:
Posts (Atom)