Rainbow cauliflowers

Share

I didn’t taste these at the produce show, But I have bought them before. We are such foodies that we will try most any vegetable that is new. Love the color on these. They taste the same and cook the same as regular cauliflower but add such pizazz to your salads.

One of my favorite cauliflower sales is a cold crunchy one. You just take the cauliflower. make flowerettes and then slice them about 1/4″ thick. Toss the slices with ranch dressing and some curry powder to taste. It is a great make ahead sale because it can sit in the fridge even overnight and just tastes better the next day. With these fancy cauliflowers it would be a vibrant white, green, and lavendar!

Mother’s Day Waffle

Share

Just a quick pic of the beautiful strawberry waffle Zack made me for Mother’s day. I had actually messed it up a bit by spreading the cream around. Yes, There is a little whipped cream….He had all the strawberry slices lined up point out around the rim of the circle like a rose. It was lovely and tasty too! He just used fresh sliced strawberries and pancake mix.

Quickest Fancy Salad for Company

Share

Quickest salad ever:

Baby arugula lettuce (pre washed style)

Salt and pepper

Fresh lemon juice and  Ariston Lemon Olive Oil

Toss the leaves with some olive oil. Squeeze a little fresh lemon juice, season with salt and pepper. Super quick.

This is so tasty and Fresh, Perfect for summer parties and even a picnic! Love it, now I will need a case–

Asian Style Green Beans

Share

This simple recipe was the hit at a recent gathering for dinner at a friend’s home. Make the steamed beans previously posted and then add 1 finely chopped sweet onion, cooked until brown in a skillet and tossed into the pot along with  sprinkle of granulated garlic and 5 Tablespoons of  this tasty stuff:

 

Super Simple Green Beans

Share

Now people have started asking for the simplest instructions on how to prepare and cook fresh vegetables. So we will be showing the simplest ways as well as the fancier concoctions. Everyone in our family likes fresh green beans, to be honest they will even eat canned green beans.

Part of the success of green beans is the purchasing of crisp bright or dark green colored beans. Avoid yellowish, wrinkled ,spongy beans or those that have overly developed seeds inside ( lumpy looking). They should firmly snap when bent. Some of the yellowish ones in the upper right of this photo were discarded.

 

Tip and tail them by breaking off a small amount at each end by bending them until they snap off or cutting them off with a sharp knife.

Put a small amount of water (approx. 3 Tablespoons) in the bottom of a pan with a tight fitting lid, bring to a boil, add your beans  and steam for 5 minutes. Start checking. You want them to be tender crisp and just lose their hardness. I like them like that, If you stop then they will still be bright green. However, others like them Southern style and will cook them more and season with onions or tomatoes and cook longer until they are very soft. They will change to more of a brownish green when cooked longer.

Season liberally with salt and pepper after they’re cooked.

 

 

 

Coconut Biscuit Super Easy

Share

I had an easy recipe from James Beard that I loved that called for just 3 ingredients, whipping cream, self rising biscuit flour and some softened butter for the top of the bisuits. I decided to remake that Vegan style. I just used some cocount cream from a can that I thinned down to whipping cream strength, mixed with self rising flour and sprinkled some leftover toasted coconut on top. I think I added 2 T. of sugar. Just mix gently until a soft dough is formed. Baked at a 425 degree oven for 12 minutes. That’s it!

 

 

Easy Fast Zucchini Pasta

Share

Really fast. Heat up some spaghettis sauce in the microwave, boil up some angel hair pasta. Angel hair pasta is thinner than regular spaghetti so cooks faster. My family really likes angel hair the best of all the pastas.

I like small shell shaped pasta, myself. But whenever I say I am making “spaghetti”, I think of it more as a loose term. They hear, ” angel hair”, so if I bring something else to the table everyone groans and eye rolls that it is some other shape.

So, It takes the same amount of time to boil up a big ‘ole pot of salted water, cook whatever shapes you like, heat your favorite jarred sauce and toss in some thinly sliced summer squash. Drain the pasta, add sauce with squash, So easy peasy, right?

I like Classico Tomato Basil best of the jarred supermarket stuff, one without extra high fructose corn syrup, yep, you have GOT to read the labels—

Ingredients:

Tomato Puree (Water, Tomato Paste), Diced Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Salt, Basil, Garlic, Olive Oil, Onions, Dehydrated Garlic, Spice.

 

Quick Potato Breakfast

Share

I love potatoes and on Saturday morning I was whining about not having something for breakfast.  Marian said she’ll whip up some cottage fried potatoes which is essentially a little olive oil, sliced onions ( I love onions), and thinly sliced potatoes thrown into a skillet.

We decided to use our stainless steel OXO mandoline, a wonderful tool, to slice up the potatoes and then a crazy idea to see if there is a difference between cooking them on cast iron or a non-stick pan.

It took about 10 minutes and the potatoes went from raw to on the table with some ketchup and I had my breakfast.

Cast Iron Frying Pan with Cottage Fries

I think the cast iron skillet won.  It seemed to get hotter and browned the potatoes so they looked more like hash browns.  The cast iron was harder to clean even though it was a properly seasoned cast iron pan.

We’ll talk about seasoning a cast iron pan in a later post.

Below is our first shot at taking a video… give us a break it’s the first one and I’m sure it will improve.