Cherry Tomatoes
by

Cherry Tomatoes

I picked the first of what I hope of dozens of cherry tomatoes yesterday. I have one plant in a container on the deck and two other grape varieties in the bed. I am hoping there is not a repeat of the chipmunk and ground-hog war that we suffered last year there don’t seem to be as many this year. Famous last words. Anyway I love this fruit and when they first start to ripen they very seldom make it into the house Pop Pop oh what a treat they are.

Here it is, isn’t she a beauty? This one made it in to the house but did not last long, I blinded it with the camera flash grabbed it and popped. Oh that what Lyn I blinded not the tomato.

Growing Trouble-Free Cherry Tomatoes

KitchenGardener Magazine, archive

Cherry tomatoes are easy-going fruits, which, if grown right, will yield basket after basket of flavorful harvests. They are less prone to many of the problems that plague larger-fruited varieties and they often produce fruit early.

My 96-year-old grandmother, Jinx, when asked the secret to her longevity, advises: “Never say can’t, try everything once, and make one new friend each year.” She should add growing cherry tomatoes to her litany. Other than walking the dog or taking a language class, I’ve found that the best way to increase my circle of friends is to grow cherry tomatoes. When they start ripening in late July, I place small baskets of these multicolored sweets around the office. Without fail, people I’ve never met before approach me to say how much they enjoyed a particular variety, and I invite them to visit my garden for more.

Wild cherry tomatoes are the grandmothers of most tomato varieties we enjoy today. Native to the South American Andes, they traveled north through Central America to Mexico, where they were domesticated and cultivated before the arrival of Columbus. In the 16th century, Spanish conquistadors returned from Mexico with the seeds of small-fruited tomatoes, as well as those of larger, irregularly lobed cultivars.

According to Andrew F. Smith, author of The Tomato in America, many European varieties were derived from crosses between these different forms. A related species, the tiny-fruited currant tomato (Lycopersicon pimpinellifolium) is native to the western coastal areas of Peru and Ecuador, where it grows as a sprawling weed.

Because of its resistance to diseases like fusarium and bacterial wilt, as well as its habit of producing fruit in long trusses, the currant tomato has been cross­bred with other tomatoes, producing many modern cherry tomato varieties.

Chose varieties for your region
At a market garden I worked for in Germany, we would sprinkle a few gold tomatoes in each box of Sweet 100s, just to highlight their glowing red color. Imagine what you could do with today’s  array of cherry tomato colors and shapes…. Read more

Smoked BBQ Bone in Chicken Breast
by

Smoked BBQ Bone in Chicken Breast

 

We were at Wholefoods today to pick up some yogurt and bone in chicken split breasts on sale, needless to say the two bags I brought in with us were not enough, we have to stop walking the isles. Hey, just trying to get our steps in! I’m all for the 10,000 steps a day diet check it out.  There are arguments for bone in and bone out I recently went back to bone in and found that it cooks juicier and with more flavor. You may disagree but that is just how I feel this week. Anyway we picked up about 8 lbs., hit the food saver on our return and I decided to leave a couple out. I made a quick brine of kosher salt and a little raw sugar let the chicken in sit in it for about 1 hour in the frig.

 

flavorwoodimage

 

I had seen these FLAVORWOOD smoke in a can things asked Lyn the next time she is on Amazon to pick up some. She gets free shipping cause she shops so much. After paper towel drying I let sit covered to get closer to room temp. Once the grill heated up that little can was smoking up a storm there is this little hole on the top and the smoke comes billowing out. Either oil the grates or chicken and put skin down over hot fire for about 2-3 minutes until the skin starts to slight brown and bubble, oil the other side and flip for about 2-3 minutes. Turn the heat off on one side of grill spread the chicken with Rufus Teague BBQ sauce about 1/3 cup,

 

TH_Flask

 

cook 15-25 minutes cover both side with another 1/3 cup and continue to cook skin side up on the cold side of grill. Cook until it reaches about 160 degree, remove from grill cover loosely for about 10 minutes. While this was resting I grilled some fresh asparagus. Did you know that asparagus are better for you when eaten raw? Try it they are good, I julienned and used in coleslaw and in my minced chicken lettuce wraps.

 

BBQ Chicken Breast bone in

 

So we both like this meal hence it goes up on the site.  Plus the bones gave me something to suck the last of the sauce off of,  the cashier today said that the sauce was awesome and she was right.

 

 

Related articles
Spaghetti Squash Pad Thai
by

Spaghetti Squash Pad Thai

Another Lyn free meal that she found on Pinterest. We love spaghetti squash there is just so much you can do with it. It is wicked easy to prepare then you just get inventive. This recipe is adapted from Dr. Mark Hyman site. Just a few additions and some substitutions and there we had it, one of my favorite meals but no noodles

In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.

 

Ingredients

Ingredients

1 Large spaghetti squash halved and seeded

1/4 Cup peanut oil – I substituted with Canola oil normally I would have used peanut but my cupboards were bare.

1 Tablespoon thai fish sauce .  I can’t get past the smell of fish sauce so I used Hoisin sauce instead.

2 Teaspoons reduced-sodium, gluten-free tamari sauce – used low sodium Soy sauce

1/2 Teaspoon red pepper flakes

1 Large egg beaten

2 Cloves garlic minced

4 Ounces boneless, skinless chicken breasts roughly chopped

1 Pinch sea salt

4 Ounces raw shrimp peeled, deveined, and roughly chopped – did not have the shrimp so doubled up on chicken

2 Large carrots peeled and shredded

2 Cups mung bean sprouts – or any bean sprouts you have on hand.

6 scallions finely chopped

1 lime halved

1/4 Cup roasted peanuts chopped, for garnish – I also added the zest of  one lime to the peanuts

incredients prepared

How

Preheat the oven to 400°F

Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30–40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.

109px-Spaghetti_Squash_Prepared_500

In a small bowl stir together the fish or hoisin sauce, tamari, and red pepper flakes. Set aside.

Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30–60 seconds, breaking it up. Transfer to a plate and reserve

Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes

stir fry chicken and garlic

Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.

Add carrots stir fry and put aside

Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.

pan fry spagetti squash

Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

add other ingrediants combine and squeeze limeand

 

 

 

Spaghetti Squash

spagetti squash

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spagetti Squash Pad Thai

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

Related articles
by

A New Spring View – River of Green

It’s been 2 years since the hurricane came through and took down the big tree at the same time we cleared some of the trees along the side of the house  they were beginning to become threatening and we became proactive. There was a small spill water stream beside the house and now that the sun  no longer hindered by the trees and wild grape vines can get through a new view of ferns and smaller plants has changed the stream into a river of green. I know these pictures don’t do the view justice but it is in my mind and next year it will be another view as nature takes over.

New This Spring - River of Green

100_1787

100_1786

Deck Box Kale our First Harvest
by

Deck Box Kale our First Harvest

Each year we try something  new  in our garden or deck beds. This year it was salad themed we planted three types of lettuce, Swiss chard and the standard herbs but we added Kale. Lyn loves Kale uses it all the time in salads, soups or just sautéed. Everything pick as needed for a fresh salad. When I bought the seedlings the owner’s wife was excited she said good choice it is hearty. I think she was happy because it was her choice to provide Kale this year and he did not want to.  Anyway here is some information on this hearty crop.

KAle 2

WebMD Archive

By Kathleen M. Zelman, MPH, RD, LD

WebMD Expert Column

Move over Popeye and make room for the “queen of greens,” kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor.

Our First Harvest of Kale

Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.

curly green kale and beets

Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.

What makes kale so exceptional? Here is why it’s a superstar vegetable — and ways to work it into your diet.

Kale is a Nutritional Powerhouse

One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Related articles
Paprika-Roasted Leg of Lamb
by

Paprika-Roasted Leg of Lamb

It’s spring and the boneless leg of lamb was on sale at Wholefoods and Lyn had pinned this the other day so aside went the traditional Greek style recipe I use and we decided that this would be a good free meal for the week. Last year we tried something similar with lamb kabob and liked it. I thought the that is would be to spicy with the paprika and chili but surprisingly enough it was not and the spice snuck up on you as an after taste pleasant and mild. 


From Food and Wine

Ingredients

  • 3 tablespoons sweet paprika
  • 1 tablespoon pure chili powder, such as ancho or pasilla
  • 1 1/2 teaspoons ground cardamom
  • One 6 1/2-pound boneless leg of lamb, butterflied
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 6 whole garlic cloves
  • 4 rosemary sprigs
  • 2 thyme sprigs
  • 1 lemon, sliced 1/4 inch thick

ingredients

I used a 2 lbs. boneless leg so I cut everything by 1/3 except the fresh herbs I used more. But watch the cooking time it cooked quickly. Although Lyn likes lamb well done I would have liked it a little less well done.  Even so it came out tasty and very tender.

 

How

Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.

sprinly with the rub

Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned.

roasted

Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.

 slice 1/4 " and serve

Suggested Pairing

With their gamey notes and firm tannins (more European than Australian in style), South African Shirazes and Syrahs would pair superbly with this spice-roasted lamb

100_1781

STEAK SAUCE
by

STEAK SAUCE

Ingredients

  • tablespoons  unsalted butter
  • 2   garlic cloves, minced
  • 2 teaspoons  onion powder
  • 1 teaspoon  pepper
  • 1/2 teaspoon  salt
  • 2 teaspoons  soy sauce

First

Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute.

Pour all but 1 tablespoon butter mixture into bowl and let that cool slightly, about 5 minutes, save to mix in hamburger meat.

From America's Test Kitchen

Then:

  • 2 tablespoons  tomato paste
  • 2/3 cup  beef broth
  • 1/3 cup  raisins
  • 2 tablespoons  soy sauce
  • 2 tablespoons  Dijon mustard
  • 2 tablespoons  balsamic vinegar
  • 1 tablespoon  Worcestershire sauce

How:

Add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.

Image from katedeering.com

 

 

Cuts of meat, I know I always have to ask where did it come from

 

butchering-beef

Related articles
by

Bahn Mi Pork Tenderloin Sandwich

A common craving for our readers is for ethnic, spicy fare, and these Vietnamese-style sandwiches fill the bill. You can prepare the pork and the mayonnaise mixture (steps 3 and 4) up to a day ahead. Assemble these Bahn Mi sandwiches up to four hours ahead, wrap in plastic wrap, and refrigerate. Cooking Light 2008

This was very good but Lyn and I still like the Bahn Mi-Style Turkey Burger better,

Ingredients: Serves 8

  • 1/2 cup shredded carrot
  • 1/2 cup grated peeled daikon radish
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt

 100_1744

  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2 teaspoons sugar

100_1746

  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray (I just rubbed with olive oil)
  • 1/2 teaspoon salt

 100_1749

  • 3 tablespoons fat-free mayonnaise
  • 2 (20-inch) baguettes (about 8 1/2 ounces each)
  • 16 thin cucumber slices (about 1 cucumber)
  • 16 cilantro sprigs
  • 1/4 cup thinly sliced green onions (about 2)
  • 1 seeded and thinly sliced jalapeño pepper

How:

Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

Preheat oven to 400°.

Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well.

100_1748

Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

 100_1749

Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño.

100_1760

Press top gently to close; cut each baguette into 4 equal servings.

100_1767 100_1766

Sweet Potato Pancakes
by

Sweet Potato Pancakes

Lyn wanted some sweet potato puffs or tater tots and because it was not on the list we forgot. We also forgot where we saw them. The list is becoming very important these days for two reasons, it keeps our impulse buys to a minimum “not on the list, not in the carriage” (In theory at least) and recently if it is not on the list we tend to forget about it. Hey, we talk as we shop and we forget things, that is until we are putting away things. That’s Ok because shopping for food ideas is one of our favorite things so we tend to hit a lot of grocery stores on the weekends. So I thought quickly and came up with this as a substitute and served with my Herb Marinate flank steak. She gave these a thumbs up on her second one.

 

Ingredients:

I eyeballed most of this

  • 1 Sweet potato or yam (this one was white) grated
  • 1 tablespoon (estimated) fresh flat leaf parsley chopped fine
  • 1 Shallot finely minced
  • 1 egg beaten
  • ¼ cup of grated parmesan cheese – depends on how finely grated could be more or less.
  • Salt and pepper to taste- I went light on the salt and then sprinkled more on them when they were done.

sweet potatoe pancake

How

Micro wave the potatoes for 3 minutes and let cool, when cool enough to touch where it will not cook the egg then proceed.

Combine all ingredients

Heat small amount of canola oil in pan

fry them up

Form pancakes and flatten on pan

Brown on each side turn when necessary.

Sweet potatoe pancakes

I did it in batches so as not to lose the heat of pan which would have been steaming

I kept the ready ones on a pan on cookie rack in low oven to keep crisp

eat

BTW – these made a great topper in my Dill Chicken sandwich the next day.

Missi’s Dill Chicken with Tomato-Dill Relish
by

Missi’s Dill Chicken with Tomato-Dill Relish

I’ve been relatively quiet these days, outside cleanup has taken a lot of my time just getting outside without bundling up is great. Lyn and I took a road trip, the ultimate test of the Prius, and gave a new meaning to a tank full of gas trip. We drove from Milford MA to Washington DC on about 10 gallons of gas about 58 MPG. Spent more of tolls than gas, heck spent more on what they pass off  as food at service areas than on gas. You get closer to DC and it is rural and you soon come to the realization that there is nothing at the exits and the service areas are the only choice.  Traffic gods were nice to us on the way down but on the way back they laid out one traffic jam after another. Amazingly enough after all these years of together we can still stay in a confined place together for long periods of time. Anyway we made it to DC and Missi even gave up her parking spot for us she guided us in over the phone as we drew close. It was a wonderful visit laid back and comfortable, individually they are great, together they are pretty perfect. Missi gently pounded the chicken as the 4 of us along with the cat and dog sat around the kitchen talking. Ever notice that the kitchen is the hang out room?  This chicken immediately made it to my favorite list and yesterday we tried to duplicate, did a good job but I just could not duplicate that missing ingredient “Missi Love”.

Simple and delicious

Ingredients

  • 4 (6-ounces) skinless boneless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped dill
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon grainy mustard
  • 1 tablespoon white-wine vinegar
  • 1 pint cherry tomatoes, quartered

ingredients

How:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

pound chicken (1)

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup.

vinergarette

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

tuen to coat

Toss tomatoes with reserved dill mixture and salt and pepper to taste if you want.

quarter tomatoes add sauce

toss

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total.

grill

Serve topped with relish.

cover

palted

dill chicken