Powdery Mildew Application 

July 10, 2017

2 c milk

3 T baking soda

1 drop dish soap
Mix well and spray on leaves once/wk

Pesto

September 28, 2016

Loooove me some pesto. 

1/2 c grated Parm or pecorino cheese

3-4 cloves garlic

1/4 c roasted nuts – sunflower or pumpkin for the budget friendly version. 

 2.5 c lightly packed basil leaves (+ parsley if you want to dilute a bit)

1/2 t salt

1 T lemon juice (especially if you’re freezing)

3/4 – 1 c EVOO (or grape seed)

Directions: if you’re starting with block cheese, granulate this in the food processor with the blade attachment first and set aside. No need for the grater as the cheese is so hard.

Put whole, peeled cloves of garlic into the empty food processor and once minced keep them there. Add seeds and as much of the leaves as you can with a bit of oil and mix it up until combined. Add the rest of the leaves, salt and lemon juice and combine well. Stream in the oil and you’re done! 

I like to freeze this in ice cube trays and use it whenever I want. Who has all this time on a regular basis?! 

Good reference for mixing it up http://www.bonappetit.com/test-kitchen/how-to/article/pesto-out-of-anything 

If you have lots you can 4x or 6x this recipe and it just fits into one 13 quart food processor! 

Avocado Dressing

April 19, 2016
creamy-avocado-vinaigrette-2
Makes: 1 cup dressing
Ingredients
  • 1 ripe avocado
  • ¼ cup white wine vinegar
  • Juice of one lemon (use a good citrus juicer, like this one)
  • Salt and pepper, to taste
  • ¾ cup extra virgin olive oil
Instructions
  1. In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
  2. With processor running on low, stream in olive oil through the shoot until just combined.

From http://backtoherroots.com/2012/02/21/creamy-avocado-vinaigrette/

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 

  Ingredients

Salad 

  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage

Dressing 

  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes

Toppings 

  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil

Directions

Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  

From http://www.foodiecrush.com/thai-quinoa-salad/

Roasting Veggies

February 16, 2016

At 400 degrees: 

Broccoli 16 minutes

Asparagus 25 minutes

Mediterranean One Pan Dinner

February 1, 2016

YES is all you need to say. 

Ingredients

1 small red onion

1 pint of cherry or grape tomatoes

1.25-1.5 lbs chicken, cubed (or you could do bone-in thighs)

1 14oz can of marinated artichoke hearts, quartered

1 14 oz can of white beans, drained & rinsed

4 garlic cloves, sliced

1/4 c calamata olives, pitted & chopped

8 oz fresh mozzarella or feta

6-10 fresh chopped basil leaves

MUST HAVE either fancy deelicious bread or pasta. 


Directions

Preheat the oven to 400 degrees.

Slice the red onion into smaller individual slices and put on the pan with the tomatoes and EVOO and S+P.  Mix well and bake for 15-20 minutes or until the tomatoes split and the red onion is soft. 

While that’s going, marinate the chicken chunks in just enough of the juice from the artichoke can to coat the chicken – you’ll want the rest later. 

While that’s sitting, chop the rest of your stuff, get the beans ready, etc. 

Cook the chicken mostly in a frying pan, set aside. 

By now your roasting should be done. Add the chicken, artichokes, beans, olives, garlic cloves to the pan and return to the oven for 7-10 minutes, until the chicken is cooked through. 

Remove and add cheese and basil. Serve over pasta, with bread, whatever carb you choose. 

Pesto Grilled Cheese Sandwiches

October 5, 2015

These are really rich just by themselves so pair with tomato soup.

Ingredients

1 large loaf of chiabata bread

1/2 block of sharp cheddar cheese, sliced

1/2 block of havarti cheese, sliced

1/2 stick of butter

4 cubes or 1/2 cup pesto

Instructions

Heat your griddle to medium heat. 

Lightly butter the inside of the sandwich and place butter side down. 

Butter the outside of the bread as the insdie cooks. 

After you flip the bread put pesto on the inside of one piece of bread and put slices of cheese on both sides, one of each kind and put the pieces together. 

Cover with a lid to meldd the cheese and squish the sandwich. 

Flip and cover with a lid. 

Cut and serve!
Adapted from willcookforfriends.com 

Garden Fresh Tomato Basil Soup

October 5, 2015

When someone throws tomatoes at you, make this and pair with grilled cheese.  It’s knock-your-socks-off good and perfect for a fall football day. 

Ingredients

3 lbs fresh tomatoes, any kind (no need to seed or peel)

1 red bell pepper 

4 cloves garlic, roughly chopped

1/2 yellow onion, diced

4 T fresh basil, chopped

2 T fresh oregano, chopped

1 T balsamic vinegar

EVOO

S+P

A pinch of sugar if your tomatoes aren’t sweet enough

1/3 – 1/2 cup of heavy cream to your liking

Directions

Preheat your oven to 400 degrees. 

Cut the tomatoes in half and place on a rimmed baking sheet. Seed and cut the red pepper in half and add to the baking sheet. Drizzle with EVOO and some salt. Roast for 45 minutes. 

Cook the onion and garlic in the pot you’d eventually like the soup in.  

Add the onions, garlic, and all tomatoes to a blender or food processor and make it smooth.  

Pour back into the pot and add the herbs, balsamic vinegar, cream and S&P to taste.  You won’t even need to heat it back up.  

Serve!

From willlcookforfriends.com 

Pico de Gallo

October 5, 2015

When you have too many tomatoes and are really in the mood to chop. 

Ingredients

6-7 romas, seeded & diced

1 green pepper, seeded & diced

1 small red or white onion, diced

1 jalapeno, seeded & diced

1 lemon, juiced

1 ime, juiced

1/2 bunch cilantro, diced

SALT

Directions

Prep the tomatoes and place in a colander over a bowl and cover in salt. Let it sit and drain for 30 minutes. 

Combine the all of the ingredients in a bowl and let it sit overnight. 

Zucchini Bread

September 20, 2015

Healthier version of a garden classic.

Makes 2 loaves

Ingredients

–Dry 

1.5 c White Flour

1.5 c Wheat Flour

3 t cinnamon

1 t salt

1 t baking soda

1 t baking powder

–Wet

4 eggs

1 c sugar

Total 1 cups of greek yoghurt (flavor or plain), apple sauce, milk and/or vegetable oil. Do not use all Greek yoghurt or the dough gets gummy.

3 t vanilla

–Fold in

3 cups shredded zucchini

1 c walnuts (optional)

Directions

Preheat the oven to 325 and grease two bread pans. 

Combine dry ingredients in one bowl, whisk. 

Combine wet ingredients in another bowl, whisk. 

Combine the dry and wet until they’re consistent and fold in the other ingredients. 

Bake for about 50 minutes until a toothpick comes out clean.  Cool in pans on a wire rack for 20 minutes.