chicken feathers

in the kitchen

 

Lots of well-done bananas languishing on our counter meet the results of a berry shopping spree at the fruit stand.  The results were not long for this world.

 

Blueberry-Banana Muffins - makes one dozen plus lots of spatula licking by three young children

Mix in medium sized bowl:

1 3/4 c. whole wheat pastry flour

1/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

Mix in separate small bowl:

1 beaten egg

1/2 c. milk

1/4 c. canola oil

1 c. ripe, mashed banana

Make a well in the center of the dry ingredients and pour all of the wet mixture into the well.  Add:

3/4 c. blueberries

Gently stir to combine.  Batter will be lumpy and just barely mixed.  Pour into greased muffin tins (don't use paper cups - they will stick).  If desired, add a fresh berry to the top of each muffin (Grant's brilliant suggestion) and bake at 350 for about 20 minutes.  Immediately remove from tin and let cool for about 5 minutes on wire rack.  Slather with butter and eat with cold milk or warm herbal tea.

popsicles

We've been making a lot of popsicles lately.  It's been fun trying out different recipes and critiquing them.  The kids usually have observations like "yum!"  and "good!".  My plan is to compile all the recipes and comments into a "Popsicle Extravaganza of 2011" book.  That's the plan.  I have lots of plans.  

Here is the favorite recipe so far.  It's my favorite, at least.  The kids are so easy to please - you could probably freeze pureed spinach in a popsicle mold and they'd "yum" and "good" it just like all the others.  Maybe probably.

Behold, the FUDGESICLE courtesy of smittenkitchen.com

2 tablespoons semisweet chocolate chips or chopped semisweet chocolate
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5-10 minutes. Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds and freeze.

 

 

a garden keeper

Chinese Red Noodle Beans.

I almost pulled them out a few weeks ago due to some early trauma by earwigs or something like that.  They just didn't seem to be doing well...

I'm so glad I had a rational thought and left them in!  They're gorgeous!  I can see a big row planted along the house next year...

They are HUGE and delicious.  We've been cooking them just like we do the regular green beans: blanch in boiling water then quickly sauté in butter, s&p, and lemon juice (if we have it).  Of course we have to cut them into manageable sized pieces before we do any of that.  They are a little heartier and have an amazing almost nutty flavor.  The best though, is that they turn a deep purple when cooked.

 

Even their flowers are delightful.  This picture reminds me that I need to pay attention to my camera settings EVERY TIME I take a picture.  Sighhhhh.

bears, beets, and battlestar galactica

Upon a return from a hectic wedding weekend, here's my suggestion for how to decompress and reconnect with life at home.

Beets, baby.  Seven pounds from the garden.

 
First I sliced off the greens.  The big leaves and stalks went into one bowl to and the small tender leaves went into a different bowl to be used in that night's salad.  Once all the greens separating was done I removed the stalks and fed them to our grateful ladies.  I tossed the greens into some boiling salted water for a couple minutes, drained them and then put them into freezer bags to be used like spinach at a later date.

And the beautiful beets?

They were boiled then slipped out of their skins.  Sexy, I know.  Some just went into a bowl in the fridge to be sliced into salads at a later date.  The rest got a fancier treatment. 

Pickled Beets
(from the Better Homes and Gardens Cookbook)
8 servings

1/3 c. white vinegar
1/4 c. sugar
1/4 c. water
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
2 c. sliced, cooked beets

In medium saucepan combine vinegar, sugar, water, cinnamon, salt and cloves.  Bring to boiling, stirring occasionally.  Stir in beets.  Return to boiling; reduce heat.  Cover an simmer for 5 minutes.  Cool for 30 minutes.  Chill beets in liquid at least 8 hours before serving.  Cover and store in liquid in the fridge up to 1 month.  Drain before serving.

It's good to be home!

oh yes

After months and months of apples and pears, nothing is sweeter than the first strawberry. 

We ran out of jam awhile ago so I vowed to make more this summer.  I tried a new recipe that is DELICIOUS and thought I'd share the find.

Well, recipe is a bit of a stretch.  Just use whatever cooked strawberry jam recipe you like (I used the low sugar recipe included in the box of low-sugar Sure-Jell) and add the following with the berries:

1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves

I tell you what...the combination of cooked berries and sultry spices...HEAVEN.  I can vouch for it's perfection when coating pancakes.  And while I haven't tried it, I can only guess at how glorious it would taste with vanilla ice cream.

Welcome, summer!!!

last harvest

The end of the season garden bounty.  We turned this into pesto, summertime casserole (recipe below) and dilled zucchini soup.  There are still some rogue cherry tomatoes left on the vine and we'll have greens for some time - chard and tatsoi and a few beets, but the real bulk of the harvest is over until next year.  Sad but a bit welcome.  I have urges to sew again - the weather is so cool now.  Time to turn more attention to the indoors for awhile.

Summertime Casserole (from What's for Dinner by Maryana Vollstedt)
this is one of my all time favorites - i seriously wait all year to make this.

1 Tbsp olive oil
1/2 c. chopped onion
1 clove garlic
3 zucchini (about 1 1/2 lbs), sliced into 3/8" slices
1/2 tsp salt
freshly ground black pepper to taste
1 Tbsp snipped fresh dill or 1/2 tsp. dried dill weed
3 small tomatoes, seeded and sliced
1 c. grated cheddar cheese
1 Tbsp butter
1 c. fresh bread crumbs
2 Tbsp. parmesan cheese

Preheat oven to 350.  In a large skillet warm oil over med. heat.  Saute onion, garlic, and zucchini, until slightly soft, about 5 min..  Season with salt, pepper, and dill.

In a lightly oiled 3 or 4 qt. casserole, layer zucchini mixture, tomatoes, and cheese in 2 layers.

In the same skillet melt butter.  Add bread crumbs and toss to coat.  Sprinkle crumb mixture on top of vegetables.  Sprinkle with parmesan cheese.  bake, uncovered, until vegetables are tender, 40 to 45 minutes.  Serve immediately.