Saturday, June 19, 2010

My Pickles.

I used my CSA cucumbers and made refrigerator pickles.


Bento Blog

I have always loved Bento. While I am not a purest, I love the idea of a healthy well portioned lunch in my favorite snack size. I call my bento, The Lazy Adult American Bento. It is fun to plan out your lunch. Sometimes, I just "bento" my snacks. I always eat healthier. Here some of my Lazy Adult American Bento.

Tuesday, June 15, 2010

Yummy New Product

I worked in the afternoon at the Phenix City store. I unpacked these and brought them home. My displaced Canadian Friends might like the Ketchup Fries by Snikiddy.

Here is a link: Snikiddy Ketchup Fries

You will also see a way to get a coupon and then bring that coupon to the Phenix City Store and get you some Snikiddy.

PJ's Favorite Snacks

My top three snacks are:

Disney Organic Red Apple Slices
Sargento Disney Mickey Shaped Cheese Snacks ( have only been able to find at Walmart)
Annie's Whole Wheat Cheddar Bunnies

Sunday, June 13, 2010

Jamie Oliver's Vindaloo

Vindaloo (means vinegar and garlic)

Serves 4-6

2 medium onions
4 gloves of garlic
2 red chilies (or to taste)
thumb size piece of ginger root
small bunch of fresh cilantro
4 ripe tomatoes
peanut or vegetable oil
a pat of butter
1 3/4 pounds diced pork shoulder
1/2 cup vindaloo paste such as Pataks or Mr. Kooks
sea salt and black pepper
1 table spoon honey
1/3 balsamic vinegar

To prepare:
Peel halve and finely slice onion, peed and slice garlic, finely slice chilie, peel and finely slice ginger. Pick cilantro leaves and finely chop stalks. Cut the tomatoes into quarters.

To Cook

Get a large casserole type pan on a medium high heat, add a couple of lugs of oil and the butter. Add the onions, garlic, chilie, ginger and cilantro stalks and cook for 10 minutes until softened. Add the pork and curry paste. Stir well and coat all pieces of pork. Season with Salt and Pepper. Add the tomatoes, balsamic vinegar, honey and about 1 2/3 cups of water. Bring to a boil and turn the heat down and simmer for 45 minutes with the lid on. Stir regularly and add more water if necessary.

To Serve:
Serve with rice and some natural yogurt on top.

My changes:

I used chicken. I had to use drained diced tomatoes. They only curry paste I had in the house was Mr. Kooks Spinach Sauce.

This was SO GOOD. Not spicy at all! You could add more heat by adding more chilies.

Saturday, June 12, 2010

Fiver's Flamingo's

Here is a Two Page that was done for one special Group of Ladies!

Cabbage and Squash YUM!

I have been so busy. My husband has been away and my lovely CSA veg has been piling up faster than I can eat it. So I had the pleasure of sharing some of my share with a friend. OMG that was such a joy. My friend was so grateful. When I told her that the produce was organic and local, she cried. Yes my CSA friends, she cried.

It is so important to understand how organic foods are better for you. The thought of supporting local farmers is makes it a total win.

Any how....I have been craving cabbage and so last night I decided I by golly I was having some cabbage.

So...Here is my made up all csa cabbage and squash dish.

I rendered off 5 slices of low sodium center cut bacon. I sliced an onion into rounds and sliced about 3 garlic cloves. I saute those first and meanwhile sliced the cabbage and one yellow and one zucchini squash. I added the veg and about 1/4 cup of vegetable broth. I let that steam under the lid stirring occasionally for about 20 minutes. I crumbled the bacon on top.

Here is a picture.

Sunday, June 6, 2010

Stuffed Patty Pan Squash

She indicates this is for mature squash with firm shells

1 carrot shredded
2 celery stalks sliced thin
1 med onion chopped
2 cloves of garlic minced
1/4 of a bell pepper or 1 tablespoon red pepper flakes
1 can of tomatoes
1 1/4 cups cooked rice
3 or 4 patty pan squash
1 tablespoon basil
1 tablespoon mint
1 teaspoon hot pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 tablespoons lemon juice or Worcestershire
1 slice bacon, raw

Pierce squash and boil or bake 30 minutes. cool cut off a lid. discard seeds
and strings. Scoop out flesh and chop. Reserve in colander to drain. Fry bacon
crisp. Remove leaving fat. Saute the first five ingredients. Add tomatoes,
rice, chopped squash. Stir to blend. Add seasonings. Blend. Fill squash shells
and crumble bacon over. Cover with squash lid for first 30 minutes. uncover
cook 30 more minutes.

Cook in a 350 oven in a greased dish with sides.

The Squash on the right

Saturday, June 5, 2010

Slightly Sweet Dill Refrigerator Pickles

Substituting rice vinegar will produce a pickle that is less tart

Makes 2 Quarts

From Epicurious

1 Small Sweet onion thinly sliced
2 pounds medium pickling cucumbers scrubbed and cut into 1/4 inch thick rounds
1 large bunch of dill coarsely chopped including stems
1 tablespoon mustard seeds
2 teaspoons peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds

Divide sliced onion between two 1 quart wide mouth jars. Pack cucumber slices horizontally in the jars and top with Dill.

Using a mortar and pestle or resealable plastic bag and a mallet, crush mustard seeds and peppercorns together. Place crushed spices in a medium sauce pan. Add the vinegar, water, sugar, salt and dill seeds. Bring mixture to a boil over medium high heat. Stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass jars with tight lids. Keep refrigerated.

Autograph Pages

I was inspired to get my autographs from last years con all buttoned up.

Here is a peek.

"I love you, Minnie" Two Page

For you lovers of Disney. My second offering. I Love You, Minnie.

July Card Class!

My "Christmas In July" cards inspired by Stephanie Howells class at the Scrapbook Shoppe.

Thursday, June 3, 2010

Tomato Sauce

Here is a Yummy Recipe for Tomato Sauce that can be uses just any old way.
This is from Food Network, Guy Fieri

Tomato Sauce:
3 ounces extra-virgin olive oil
1 yellow onion, minced
5 medium-sized garlic cloves, crushed
6 cups skinned and diced Roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
Freshly ground black pepper
In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

He uses it in this recipe but, umm this is far from healhty

Blazy Pepperoni Stuffed Lasagna