Thursday, September 29, 2011
This was a tasty, easy lentil soup. Perfect for when your sick or the weather's nasty outside. Lentils are great because they produce very little wind (if you know what I mean), increase kidney vitality, reduce cholesterol, lower blood pressure and contain neutraceuticals that inhibit cancer. Lentils are also high in calcium, magnesium, sodium, potassium, phosphorus, and vitamin A. I was worried about not having any chicken stock to use, but it turned out delicious! I will defiantly be making this more often since it was easy on the budget under 5.00 and delicious. We had a neighbor boy over to eat dinner and I was sure he was going to look at me like I was crazy when I placed this in front of him but he gobbled it up!Feel free to sub some of the veggies with what's in your fridge. Hence what to do with the beautiful radish's, I threw them in the soup and it was delish, the kids and the husband where unaware of all the goodness in the pot.
Monday, September 26, 2011
Thursday, September 22, 2011
Zucchini bread! Another great use of the over abundance of zucchini this time of year! This loaf was almost devoured by hungry cranky munchkins before I remembered to take a picture, they had just came home from school.I love to make a few loaves at a time and if they last past a day I wrap one up and freeze it for later. This loaf has a nice complex fall flavor with plenty of cinnamon, a hint of vanilla and a bit of nutmeg! I also have started freezing shredded zucchini for later already pre measured to the amount needed to make 2 loaves later.
Tuesday, September 20, 2011
Tuesday, September 13, 2011
I have decided to try my hand at jam without pectin, I just don't want to feed my kids all the extra junk in the pectin products. I also like to save money since jam is so expensive, even from Costco. The triple bonus is I know what I have put into my own jam and know exactly what my children are eating, no extra junk or fillers, I can control the amount of sugar added and it's just good ole organic jam. To be totally honest nothing taste better then homemade jam, especially when it's cold outside and the fruits of summer are long gone, you can pop open a can of jam and spread it on a nice buttermilk biscuit or drop a spoonful in your tea, the taste of fresh blackberries fills your mouth and brings a small remembrance of summer.
Thursday, September 08, 2011
These are so delish! Super moist, my mouth is watering just thinking about them. Don't be scared of the dark color the molasses helped the cookies stay super soft in the middle with a little bit of crispness on the outside. They are long gone the kids, husband and my self ate probably 1 too many and I could easily make another batch and continue to enjoy them with pure satisfaction. You see the worse part about making these cookies was I decided to taste the dough before I baked them, then I had to taste a little more, you know to make sure it was alright. Needless to say by the end of my "tasting" we where lucky to still have cookies. I'm usually not a cookie dough kind of girl, but that was some good dough. It's the raw eggs, I just can't bring myself to eat the dough because of the eggs, but this dough caught me off guard.
Tuesday, September 06, 2011
It's zucchini time! That's right my 1 plant I planted for the first time ever became so monstrous I have had plenty of zucchini, more then I'm starting to know what to do with and we are eatting zucchini almost every other night. So I will share what I usually make a lot of in the summer as a nice side dish! It is super yummy and even better if you have a grill pan for the BBQ to cook it over the coals. This night my husband was missing and I didn't feel like messing with the BBQ so the stove top it was! Please enjoy!
My gorgeous sous chef!
Fresh out of the garden! Plenty of zucchini and summer squash.
My sous chef chopping 1/2 a red onion.
Ok the pictures sideways and it will right it self in the program but not once it's up loaded. So here we go, bare with me. In a large skillet add about 3 tablespoons olive oil over medium heat, add onions and about 2 tablespoons of ginger grated (or to taste). Again my sous chef grating a stiring!
Chop 3 medium cloves of garlic. What a lovely chop job! I couldn't have done better myself.
Once onions start to caramelize add the garlic and cook until soft.
Toss in about 4 smallish zucchini, 4 summer squash and 1 bell pepper.
Season with salt and pepper to taste. 1 teaspoon thyme. I usually add some fresh herbs from the garden too, dependent on whats available.
Zucchini and Summer Squash with Ginger and Garlic
Recipe by Serena Bakes Simply From Scratch
Zucchini and Summer Squash with Ginger and Garlic fast quick and delicious one of our favorite ways to enjoy zucchini. Recipe includes step by step instructions with photos.Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Yield: 5 Servings
Calories per serving: 101Ingredients
Fat per serving: 6
Fat per serving: 6
- 4 whole Zucchini, Chopped
- 4 whole Summer Squash, Chopped
- 1/2 whole Red Onion, Diced Fine
- 1 whole Red or Orange Bell Pepper, Chopped into Strips
- 2 tablespoons Olive oil, or enough to lightly coat bottom of pan
- 2 tablespoons Ginger, Grated or to taste
- 3 cloves Garlic, Minced
- 1 teaspoon Dried Thyme
- Salt and Pepper To Taste
- Heat olive oil over medium heat.
- Add onion and ginger, cook until onion starts to caramelize.
- Add garlic and stir, cooking until soft. Toss in zucchini, squash and bell pepper. Season with salt, pepper, thyme and any herbs chosen to use.
- Stir when the veggies start to gain color on the bottom.
- Veggies are done when hot, slightly soft but still firm.
Saturday, September 03, 2011
This was an amazing coffee cake adapted from America's Test Kitchen. I changed a few things in my recipe. But let me tell you the best coffee cake ever. All I heard at the dinner table was mmm..ohh..mmm! We ate half last night and then my husband and I fought over the rest this morning! The blackberries with the cream cheese defiantly rounded out the flavors. My husband even said not to ever change a thing on this recipe, the way I had done it. I will be posting more blackberry idea's in the next few weeks, as we have been picking away like crazy people and I love blackberries.