It’s that time of year when I’m not sure whether to pick the green tomatoes or take my chances on them ripening. Today was the day for picking and I have enough to share. First I wrapped some in newsprint in hopes of ripening and the rest will be frozen to use later. I found a wonderful recipe for Green Tomato Salsa Verde at Montana Homesteader. My neighbor suggested it would be good on a chicken enchilada, yum!
Ever wonder what little red riding hood has in her basket this time of year? This post is for all my friends (especially Lora) who are sneaking through their neighborhoods distributing zucchini. I’m always looking for new ways to cook up this wonderful summer squash, so I did a little blog hopping today. Perry’s Plate has 16 ideas and mine own personal favorite would be Hidden Veggie Chipotle Taco Meat. This recipe can be served several different ways and you can also modify it to fit your family’s taste buds.
A couple of months ago I was attending a Relief Society lesson on the Word of Wisdom, when one of the sisters remarked that when she was young, her father would say to her mother, “Barbara, I don’t want any one colored meals.” That statement amused me (OK I chucked under my breath.) I don’t know about you, but I love a colorful meal! Even tuna noodle casserole can be colorful, so here you have my version.
Colorful Tuna Noodle Casserole
The idea is to raise the ratio of vegetables to pasta. If you use one cup of noodles, then add two cups of chopped or sliced veggies (I know it sounds like a lot, but trust me, it works and it’s good.) In the photo above I used green beans, celery, carrots, and onions.
You could use a cream of whatever soup, but I made a sauce of buttermilk and cream cheese.
Mix it all together with a can of tuna and some Italian seasonings. Top with slivered almonds and bake for about 25 minutes at 350 degrees.
This is a recipe that you can vary according to your families likes, just remember “color.”
Our zucchini plants have not let us down this year and it’s time to start scouring the internet for zucchini recipes. This is one of my favorites, Baked Parmesan Zucchini Sticks. I followed the recipe at Miss Anthropist’s Kitchen, except I used Panko instead of bread crumbs and Italian seasoning in place of the oregano and garlic. Just add some kind of dip and the zucchini is a hit!
Here are the beautiful and tasty collards that were planted last October, now getting ready to go to rest and make room for something new in their garden spot. If you don’t already know what to do with collards, here are a few ideas . . .
When the plant gets ready to go to seed, these heads that look like broccoli can be lightly sauteed and eaten, just like broccoli. I did it and it’s yummy!
These little yellow collard flowers look pretty in a salad and provide a hint of cabbage flavor.
Today’s lunch was a salad similar to one I’ve had at, Hell’s Backbone Grill. It’s made up of mesclun lettuce, romaine lettuce, jicama, strawberries, pumpkin seeds, and collard flowers.
This post should be entitled, How to Slaughter an Artichoke, which is what I did this morning. I thought roasting the artichoke sounded good, so I cut into one and to my amazement the middle was purple. Did you know the middle of an artichoke is purple? To make a long story short . . . after I had completely demolished the poor thing, I searched YouTube. Here it is, a simple way to roast an artichoke. I can smell the garlic already!
Have you checked out the Food in Jars blog? It’s really awesome! Inspired by a recipe there, (and I would suggest you read the recipe there, because I like to over simply things) I whipped up my own version and garnished it with some basil from the bottle. This is one of those recipes begging to be altered. I can also see it as a southwestern version with corn, chillies, and red bell peppers. Yum!
You’ll need six half pint canning jars and . . .
1/2 cup veggie or chicken broth
6 cups fresh chopped vegetables (I used 3 cups spinach and 3 cups broccoli)
1 cup colorful veggies, like shredded carrots or red bell peppers (I used roasted red peppers)
1/2 cup sliced green onions
1/4 cup chopped fresh basil
6 Tablespoons plain yogurt
6 Tablespoons shredded cheese
Saute vegetables in broth until tender crisp and divide evenly into jars. Whip eggs one at a time, adding each egg to a jar. Fold one tablespoon of yogurt into each jar and top each with one tablespoon of cheese.
Bake at 350 degrees for about 25 minutes.
P.S. This is not a canning recipe, they will keep in your refrigerator for a few days.
And make sure to grease the jars before adding the vegetables or you will have created a dishwashing disaster!