We have started our backyard garden. (I'm very excited as I think this year it may actually do well.) My DH made a raised bed garden. We're getting older and though I don't think we are quite in the "elderly" age bracket yet, it is becoming a challenge to do certain physical things we once did with ease. The level of effort it once took to do certain things has been ratched up a bit. (What age would be appropriate to describe elderly anyway??)
I could hardly believe my DH was so willing to dig, weed, haul 50 lb. bags of garden dirt and fertilizer. He's always very helpful. I am blessed. If it were me and he asked me to do that I probably would have said "Are you out of your mind?"...not really. I would only think it. I wouldn't say it out loud. (I know, it's just as bad to think it as to say it. ( I do appreciate that he is supportive of my endeavors, even if it's manual labor contributed on his part.)
Living in Florida is not like gardening elsewhere. I have at least 4 books on gardening. Two are books on Florida gardening. However, there is a great difference in temperatures and dirt in North Florida and South Florida. These Florida gardening books seem to relate more to North than South Florida.
We've previously had good results with tomatoes, bell peppers, and okra.
I have not yet accomplished growing yellow summer squash. Last year the rain beat it to death and what was left was attacked by snails. I've read up this year and hope to meet the bug challenge with success.
Ground egg shells in the garden are a deterant to snails and I also bought a snail insecticide. The insecticide are small pellets that are sprinkled around the plant to keep the snails off.
(The snails also destroyed the green beans last year.) I'm as persistant as these bugs and I'm looking forward to the day I can post some pics of some squash and green beans!
Today we planted green beans at the back of the yard next to a chain link fence that the beans (hopefully) will be growing off the fence. We had to make a raised bed next to the fence also. We have dogs and they would most likely destroy the beans if not in a raised bed. I recently read that it might be a good idea to cover the area the beans are planted in with chicken wire to prevent birds from eating the young bean plants and seeds. I had only considered the insects and not birds. This is almost funny. The next project may be a scarecrow for the garden.
I forgot to mention that we have been successful in growing pineapples. They grow easily here all year long. The pineapple plant has an almost thorny type leaf and the leaf is so tough it would be difficult for most insects to eat. (one for the humans!!)
Wednesday, March 10, 2010
Saturday, March 6, 2010
BANANA BREAD
This is an improved recipe. It has sour cream in the batter and it improves the moistness and texture. The loaf pan is also greased, floured, and dusted with cinnamon/sugar. It takes about an hour to bake.
Preheat oven to 300 degrees. Grease and flour 2 loaf pans, if desired lightly sprinkle with a cinnamon sugar mix
Mix together well: 1/2 cup butter
1 cup sugar
Add 2 eggs, 3 over ripe bananas mashed or processed well, 1/2 cup sour cream, 1 teaspoon vanilla, and 1 teaspoon cinnamon.
In a separate bowl or on wax paper, mix together 2 1/4 cups flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking soda
and then add to the butter/sugar batter.
If desired lightly toast 1/2 cup pecans or walnuts in a toaster oven tray, chop nuts and add to the banana bread batter. Lightly toasting the nuts greatly improves the flavor of the nuts in recipes. Another option is to sprinkle the batter lightly with cinnamon sugar before baking. I haven't tried this yet, so ican't comment on this addition other than others have done it and liked it.
Bake for about an hour. Check with a tooth pick to be certain the bread is thoroughly cooked.
I prefer to refrigerate my baked banana bread after the first servings are cut. It will stay in a refrigerator for at least a week or can be frozen.
Also, I recently discovered you can freeze your over ripe bananas in the skin, thaw and peel when you need them.
Preheat oven to 300 degrees. Grease and flour 2 loaf pans, if desired lightly sprinkle with a cinnamon sugar mix
Mix together well: 1/2 cup butter
1 cup sugar
Add 2 eggs, 3 over ripe bananas mashed or processed well, 1/2 cup sour cream, 1 teaspoon vanilla, and 1 teaspoon cinnamon.
In a separate bowl or on wax paper, mix together 2 1/4 cups flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking soda
and then add to the butter/sugar batter.
If desired lightly toast 1/2 cup pecans or walnuts in a toaster oven tray, chop nuts and add to the banana bread batter. Lightly toasting the nuts greatly improves the flavor of the nuts in recipes. Another option is to sprinkle the batter lightly with cinnamon sugar before baking. I haven't tried this yet, so ican't comment on this addition other than others have done it and liked it.
Bake for about an hour. Check with a tooth pick to be certain the bread is thoroughly cooked.
I prefer to refrigerate my baked banana bread after the first servings are cut. It will stay in a refrigerator for at least a week or can be frozen.
Also, I recently discovered you can freeze your over ripe bananas in the skin, thaw and peel when you need them.
Sunday, February 14, 2010
Spicy Baked Ziti
Spicy Baked Ziti
This recipe is not for the faint of heart. (It's Valentine's Day. Somehow "heart" got into the blog.
My husband likes spicy food so I changed the usual baked ziti recipe to a spicier version. It is good, but if you have children, it might be too hot with seasonings for children. My grandsons eat chili, so guess that depends on the child.
Brown 1 to 1/2 lbs. ground chuck with 1 chopped onion, 1 crushed garlic clove or garlic powder if you prefer garlic powder, use 1/2 teaspoon garlic powder. 1/4 teaspoon of black pepper.
I strain the excess fat off the browned meat.
In a medium sized pot add the browned meat, 1 can of Mild Rotel tomatoes. If you don't like chunky tomoatoes, put it in a food processor to lightly process until it's more like a tomato puree but not so much as to a point of liquidating the tomatoes. I like to add 1 tablespoon of chili powder but it's not necessary. I also add a bit of Italian spices or just some oregano. Add 1 can of water. Simmer covered for about 20 minutes. In the mean time, boil some ziti (or even macaroni if that's what you have available) until soft but not too soft. Mine usually takes about 10 to 12 minutes of boiling time, but I check it so that it's not over cooked
Drain the ziti (or macaroni) stir into the meat sauce. Spray a 10 x13 baking pan with Pam or oil.
Layer 1/2 of the meatsauce in pan, 1 cup shredded mozarella cheese, last layer of meat sauce, top with more mozarella cheese, about 1 cup. If you like, sprinkle with parmesan cheese. Bake at 350 until the cheese melts nicely, about 10 to 20 minutes depending on your oven. We usually have enough left over for one more dinner. (I love left overs, it gives the food time to marinate the spices particularly in Italian food.
This recipe is not for the faint of heart. (It's Valentine's Day. Somehow "heart" got into the blog.
My husband likes spicy food so I changed the usual baked ziti recipe to a spicier version. It is good, but if you have children, it might be too hot with seasonings for children. My grandsons eat chili, so guess that depends on the child.
Brown 1 to 1/2 lbs. ground chuck with 1 chopped onion, 1 crushed garlic clove or garlic powder if you prefer garlic powder, use 1/2 teaspoon garlic powder. 1/4 teaspoon of black pepper.
I strain the excess fat off the browned meat.
In a medium sized pot add the browned meat, 1 can of Mild Rotel tomatoes. If you don't like chunky tomoatoes, put it in a food processor to lightly process until it's more like a tomato puree but not so much as to a point of liquidating the tomatoes. I like to add 1 tablespoon of chili powder but it's not necessary. I also add a bit of Italian spices or just some oregano. Add 1 can of water. Simmer covered for about 20 minutes. In the mean time, boil some ziti (or even macaroni if that's what you have available) until soft but not too soft. Mine usually takes about 10 to 12 minutes of boiling time, but I check it so that it's not over cooked
Drain the ziti (or macaroni) stir into the meat sauce. Spray a 10 x13 baking pan with Pam or oil.
Layer 1/2 of the meatsauce in pan, 1 cup shredded mozarella cheese, last layer of meat sauce, top with more mozarella cheese, about 1 cup. If you like, sprinkle with parmesan cheese. Bake at 350 until the cheese melts nicely, about 10 to 20 minutes depending on your oven. We usually have enough left over for one more dinner. (I love left overs, it gives the food time to marinate the spices particularly in Italian food.
Tuesday, November 3, 2009
It's the most wonderful time of the year
"It's the most wonderful time of the year" is a chorus from a Christmas song, and one of my favorites. I'm scanning through recipe books and magazines to prepare for Thanksgiving and Christmas. I think I need to lose about 10 pounds so I can regain it through November and December.
The stores have tables with new and older cookbooks ready for Christmas sales. Some years there are recipes that come along and become yearly Christmas dinner favorites. One of my favorite family recipes comes from a stash of handwritten recipes that someone left behind in an airplane. There was no name on the recipes, so there was no way we could return it to it's rightful owner. This is a good reason to have extra copies of your recipes. My mom and dad moved to Florida in the 50's. I remember her looking for for favorite donut recipe and never finding it. I always wondered just how good that recipe was.
The following recipe is for Pistachio Torte, the recipe my husband found on an airplane. I had no idea it would turn out to be one of my favorite holiday recipes and one that almost everyone has asked for the recipe after eating it.
Pistachio Torte
This is the crust recipe: Preheat oven to 375o
Mix well with a fork or pastry cutter: 1 cup flour
2 Tablespooons powdered sugar
1 stick butter, but into pieces
1/2 cup chopped nuts, I use pecans
Press into a 9x13 pan, it fits the pan though it seems like barely enough dough to cover the bottom of the pan. Use your finger tips to pat the dough into the pan, completely covering the bottom of the pan.
Bake about 10-15 minutes, watch closely so it doesn't burn
Make the first layer to pour over the baked and cooled crust.
Mix 1 pkg of cream cheese, 8 ounce size, beat in 2/3 cup powdered sugar. Mix with a hand mixer until smooth. Fold in 1/2 of a large container of Cool Whip or store brand whipped topping.
Pour this over the baked crust and refrigerate as you make the last layer.
Last layer: Mix 2 small pkgs of pistachio instant pudding mix (or use 1 large) 2 1/2 cups of milk, Mix well and add 1 teaspoon almond extract. Fold in the remainder 1/2 container of Cool Whip. Pour over the previous filling and swirl with a spatula for decorative look.
Refrigerate preferably overnight, but can be made early in the day and served 5 hours later. It should be well chilled and served immediately after cutting serving sizes.
The stores have tables with new and older cookbooks ready for Christmas sales. Some years there are recipes that come along and become yearly Christmas dinner favorites. One of my favorite family recipes comes from a stash of handwritten recipes that someone left behind in an airplane. There was no name on the recipes, so there was no way we could return it to it's rightful owner. This is a good reason to have extra copies of your recipes. My mom and dad moved to Florida in the 50's. I remember her looking for for favorite donut recipe and never finding it. I always wondered just how good that recipe was.
The following recipe is for Pistachio Torte, the recipe my husband found on an airplane. I had no idea it would turn out to be one of my favorite holiday recipes and one that almost everyone has asked for the recipe after eating it.
Pistachio Torte
This is the crust recipe: Preheat oven to 375o
Mix well with a fork or pastry cutter: 1 cup flour
2 Tablespooons powdered sugar
1 stick butter, but into pieces
1/2 cup chopped nuts, I use pecans
Press into a 9x13 pan, it fits the pan though it seems like barely enough dough to cover the bottom of the pan. Use your finger tips to pat the dough into the pan, completely covering the bottom of the pan.
Bake about 10-15 minutes, watch closely so it doesn't burn
Make the first layer to pour over the baked and cooled crust.
Mix 1 pkg of cream cheese, 8 ounce size, beat in 2/3 cup powdered sugar. Mix with a hand mixer until smooth. Fold in 1/2 of a large container of Cool Whip or store brand whipped topping.
Pour this over the baked crust and refrigerate as you make the last layer.
Last layer: Mix 2 small pkgs of pistachio instant pudding mix (or use 1 large) 2 1/2 cups of milk, Mix well and add 1 teaspoon almond extract. Fold in the remainder 1/2 container of Cool Whip. Pour over the previous filling and swirl with a spatula for decorative look.
Refrigerate preferably overnight, but can be made early in the day and served 5 hours later. It should be well chilled and served immediately after cutting serving sizes.
If you have a favorite recipe you would like to share, please email the recipe and I will include it in my blog.
Sunday, November 1, 2009
Chocolate Pie (vintage recipe)
If you like a very rich chocolate pie, this recipe is smooth and rich in flavor.
I wouldn't be surprised if this recipe was at least 100 years old or at least as old as Hershey Chocolate cocoa powder is. My grandmother made this for my dad who was the youngest of 8 children and he is 90 years old. It was one of his favorite pies.
In a saucepan combine in this order, mixing ingredients well:
1 1/4 cups sugar
1/2 cup cocoa powder
2 Tablespoons flour
1/4 teaspoon salt
Stir in very gradually 2 cups milk. (In other words stir in 1/2 cup milk and mix well, then add the remainder of the milk and stir until completely mixed.) Cook over low heat and stir constantly till thickened. Briefly remove from heat and stir in 3 well beaten egg yolks To keep your filling smooth pour a small amount of the chocolate filling over the beaten eggs and beat quickly, pour this into the remainder of chocolate filling in the saucepan,
stirring quickly or use a wisk to mix it well for a smooth creamy chocolate filling.
Cook on low heat for a minute or two, stirring constantly. Remove from stove, stir in 2 Tablespoons of butter and 1 teaspoon vanilla extract.
Pour this chocolate filling into a baked pie crust and top with merangue.Bake in a 375o oven until merangue is lightly browned.
(If you prefer a whipped cream topping, allow the pie to cool and refrigerate first. Then top with whipped cream or add whipped cream to each slice of pie.
Merangue
3 egg whites beaten until stiff peaks form, it is very important that the bowl you
beat the egg whites in has no oil residue or the whites will not beat to the desired stiffness.
Gradually pour in 1/3 cup sugar, mixing thoroughly, last beat in 1 teaspoon vanilla extract. Spread the merangue over the chocolate filling, sealing the edges of merangue to the pie crust edges. The chocolate pie should be completely covered in merangue.
I wouldn't be surprised if this recipe was at least 100 years old or at least as old as Hershey Chocolate cocoa powder is. My grandmother made this for my dad who was the youngest of 8 children and he is 90 years old. It was one of his favorite pies.
In a saucepan combine in this order, mixing ingredients well:
1 1/4 cups sugar
1/2 cup cocoa powder
2 Tablespoons flour
1/4 teaspoon salt
Stir in very gradually 2 cups milk. (In other words stir in 1/2 cup milk and mix well, then add the remainder of the milk and stir until completely mixed.) Cook over low heat and stir constantly till thickened. Briefly remove from heat and stir in 3 well beaten egg yolks To keep your filling smooth pour a small amount of the chocolate filling over the beaten eggs and beat quickly, pour this into the remainder of chocolate filling in the saucepan,
stirring quickly or use a wisk to mix it well for a smooth creamy chocolate filling.
Cook on low heat for a minute or two, stirring constantly. Remove from stove, stir in 2 Tablespoons of butter and 1 teaspoon vanilla extract.
Pour this chocolate filling into a baked pie crust and top with merangue.Bake in a 375o oven until merangue is lightly browned.
(If you prefer a whipped cream topping, allow the pie to cool and refrigerate first. Then top with whipped cream or add whipped cream to each slice of pie.
Merangue
3 egg whites beaten until stiff peaks form, it is very important that the bowl you
beat the egg whites in has no oil residue or the whites will not beat to the desired stiffness.
Gradually pour in 1/3 cup sugar, mixing thoroughly, last beat in 1 teaspoon vanilla extract. Spread the merangue over the chocolate filling, sealing the edges of merangue to the pie crust edges. The chocolate pie should be completely covered in merangue.
Friday, October 30, 2009
Apple Pie
I bought a beautiful bag of apples today and made an apple crumb pie. We recently had visited my daughter in South Carolina and I couldn't believe the difference in taste of fresh apples compared to the ones I get in Florida. I guess shipping apples to Florida takes a few days and the apples most likely are picked a bit sooner so they can be shipped before they spoil.
I used a plain pie crust, poked it with a fork to prevent the pie crust from bubbling up out of shape. I baked the shell (empty) for about 5 minutes. This prebaking before adding the apple filling prevents a soggy bottom crust.
My basic apple pie filling is
Five or six apples, peeled and sliced about 1/4 inch
1/2 cup sugar, granultated or half brown and half granulated
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 tablespoons flour
2 tablespoons of water or lemon juice
Mix the apple filling ingredients well with a wooden spoon . You can also cook this mixture on the stove for 2 to 5 minutes and it makes the apples a bit softer. I usually do not do this, but I like it either way.
Pour the apple filling into the partially baked pie shell and top with a crumb topping. See crumb topping recipe below.
Crumb Topping
1/3 cup butter
1/3 cup brown sugar
1/3 cup granulated sugar (granulated sugar is "white" sugar)
3/4 c flour and 1/2 teaspoon cinnamon
Mix with a fork until crumbly or use a food processor to mix just till a crumbly mixture forms.
Bake pie in 375 degree preheated oven for about 30- 45 minutes or until bubbly and light brown. If the outer edges start to brown too quickly, place thin strips of foil over pie crust edges only.
I used a plain pie crust, poked it with a fork to prevent the pie crust from bubbling up out of shape. I baked the shell (empty) for about 5 minutes. This prebaking before adding the apple filling prevents a soggy bottom crust.
My basic apple pie filling is
Five or six apples, peeled and sliced about 1/4 inch
1/2 cup sugar, granultated or half brown and half granulated
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 tablespoons flour
2 tablespoons of water or lemon juice
Mix the apple filling ingredients well with a wooden spoon . You can also cook this mixture on the stove for 2 to 5 minutes and it makes the apples a bit softer. I usually do not do this, but I like it either way.
Pour the apple filling into the partially baked pie shell and top with a crumb topping. See crumb topping recipe below.
Crumb Topping
1/3 cup butter
1/3 cup brown sugar
1/3 cup granulated sugar (granulated sugar is "white" sugar)
3/4 c flour and 1/2 teaspoon cinnamon
Mix with a fork until crumbly or use a food processor to mix just till a crumbly mixture forms.
Bake pie in 375 degree preheated oven for about 30- 45 minutes or until bubbly and light brown. If the outer edges start to brown too quickly, place thin strips of foil over pie crust edges only.
Thursday, April 2, 2009
Pork Chops and Rice Casserole
I used my slow cooker more in March than anytime in my life. Due to family emergencies, I pulled out my Crock Pot and tried new recipes that I could only hope would turn out to be half edible. I grew up learning to cook from scratch. Fast food was not as available then as it is now. Slow cooking is far better, cheaper, and more nutritious than most fast food. Most prep time is fast and best of all dinner is ready with a minimal of time spent in the kitchen.
I prefer to use recipes that have been vouched for by another cook which is for me recipes that are recommended by friends and relatives. Cooks Illustrated magazine is a great reference for trying "tested" recipes. Their test kitchen staff has contributed helpful comments on the recipes they've tested. The comments are quite detailed to a point of explaining why foods react certain ways in certain condtions.
I was a bit reluctant to try this pork chop recipe without an endorsement from another cook. I think "eat at your own risk recipes" are safer to be tried as appetizers, then you can take them or leave them. If it's your dinner, you could be looking for a fast food take out. A family member recently told me of a funny experience they had while eating at a friends home. The family member doesn't eat seafood. This being that he really does not like seafood in any form, shape, or fashion. The main course was fish. They politely passed by the main course plate without offending anyone. The next serving bowl that was passed is a nice bowl of pasta. My relative is thinking this is great, I can have a nice healthy portion of pasta salad instead of the fish. As his wife serves his plate with Pasta Salad, the host verbatim lists the ingredients as it is served to his plate...clams, shrimp, and ?? (whatever it was, it wasn't chicken or beef. ) The humorous part of the story was the look passed between the wife and husband as she served him Seafood pasta salad. Love bears all things, even seafood salad. (My next question was "didn't they have a family dog near the dining table?") I'm getting old and some of these family experiences give me quite a laugh. My dad used to say when you chew food that you don't like, it just seems to grow in your mouth. How fast can Pasta Seafood Salad grow?
The following recipe surprised me. It was quite good, simple, fast, and my family liked it. I adapted it from several recipes.
Pork Chops and Rice Slow Cooker Casserole
6 pork chops, lightly brown in skillet
Lightly spray crock pot with Pam or oil.
Place pork chops in crock pot
In a bowl mix 1 can of cream of mushroom soup, 2 3/4 cups of water,
1 cup of white rice. (If you use brown rice, use about 3 1/2 cups water or as needed.)
1 teaspoon salt, 1/4 teaspoon pepper, dash of oregano, parsley, or
your favorite spices. Wisk these ingredients to break down the lumps in the soup. I do not frequently use canned soups in recipes and can honestly say it doesn't taste like a recipe made with canned ingredients.
Pour the mixture over the pork chops in the crock pot.
Place lid on and cook on high about 3 hours or less. (When rice is
cooked, the pork chops will also be done.) You can cook this on low for
about 6 to 7 hours. If brown rice is used it could take an additional 30 minutes in cooking time.
I haven't tried this yet but I think finely chopped green bell peppers and a few spices would also enhance this recipe.
I prefer to use recipes that have been vouched for by another cook which is for me recipes that are recommended by friends and relatives. Cooks Illustrated magazine is a great reference for trying "tested" recipes. Their test kitchen staff has contributed helpful comments on the recipes they've tested. The comments are quite detailed to a point of explaining why foods react certain ways in certain condtions.
I was a bit reluctant to try this pork chop recipe without an endorsement from another cook. I think "eat at your own risk recipes" are safer to be tried as appetizers, then you can take them or leave them. If it's your dinner, you could be looking for a fast food take out. A family member recently told me of a funny experience they had while eating at a friends home. The family member doesn't eat seafood. This being that he really does not like seafood in any form, shape, or fashion. The main course was fish. They politely passed by the main course plate without offending anyone. The next serving bowl that was passed is a nice bowl of pasta. My relative is thinking this is great, I can have a nice healthy portion of pasta salad instead of the fish. As his wife serves his plate with Pasta Salad, the host verbatim lists the ingredients as it is served to his plate...clams, shrimp, and ?? (whatever it was, it wasn't chicken or beef. ) The humorous part of the story was the look passed between the wife and husband as she served him Seafood pasta salad. Love bears all things, even seafood salad. (My next question was "didn't they have a family dog near the dining table?") I'm getting old and some of these family experiences give me quite a laugh. My dad used to say when you chew food that you don't like, it just seems to grow in your mouth. How fast can Pasta Seafood Salad grow?
The following recipe surprised me. It was quite good, simple, fast, and my family liked it. I adapted it from several recipes.
Pork Chops and Rice Slow Cooker Casserole
6 pork chops, lightly brown in skillet
Lightly spray crock pot with Pam or oil.
Place pork chops in crock pot
In a bowl mix 1 can of cream of mushroom soup, 2 3/4 cups of water,
1 cup of white rice. (If you use brown rice, use about 3 1/2 cups water or as needed.)
1 teaspoon salt, 1/4 teaspoon pepper, dash of oregano, parsley, or
your favorite spices. Wisk these ingredients to break down the lumps in the soup. I do not frequently use canned soups in recipes and can honestly say it doesn't taste like a recipe made with canned ingredients.
Pour the mixture over the pork chops in the crock pot.
Place lid on and cook on high about 3 hours or less. (When rice is
cooked, the pork chops will also be done.) You can cook this on low for
about 6 to 7 hours. If brown rice is used it could take an additional 30 minutes in cooking time.
I haven't tried this yet but I think finely chopped green bell peppers and a few spices would also enhance this recipe.
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