Losing My Mind

There are days that I think I am undeniably losing my mind.

If I don't add it to a list, I will not make the purchase at the store. If I have to walk into another room or up and down the stairs, I probably won't remember what I wanted to do when I get there. If I start cooking something that needs to simmer, I had better set the timer to check on it later, or it will probably boil dry from neglect. I had to turn the alerts on my washer and dryer back on because even though I seem to constantly be doing laundry, without a reminder, the last load of the day will sit in the machine until it stinks with gross dampness. I probably won't remember your name when I see you; so if I seem stuck up or aloof, I am sorry. In the middle of conversation, a word will leave me completely and totally and I will stammer like an idiot. And, to top it all off, one day not that long ago, I couldn't figure out how to shut off the water in our basement shower. I swear that it took me five minutes of frantically cranking the handles one way or another with the water changing from hot to cold, but never stopping.

The recent push for public awareness of Alzheimer's and other dementia does raise my level of hypochondria. There is a history of some issues on one side of my family, and my husband's family is living with the heartbreaking challenge of a member's diagnosis. I worry that my slips could be some early onset warning signs.

And then, there are times when my forgetfulness is delicious.

While vacationing, one of our lunches was at a bistro with Golden Beet Borscht as the soup of the day. Served with a simple quiche and a fresh tossed salad, that soup was light and delicate, but still flavorful. I knew it was something that I wanted to recreate when I returned home, and after finding a recipe to play with, I began cooking.

I sauteed onions and garlic, added potatoes, beets, cabbage, and zucchini, and simmered all the vegetables in stock. Turmeric boosted the color while dill and lemon brought a brightness. A dollop of sour cream on top was a departure from the bistro's borscht, but was a great contrast for the rich, earthy vegetables. My pot of soup was exquisite, and I proudly thought that I had nailed it.

Then, I looked back at the photos snapped during that trip and see that the bistro's golden beet borscht was creamy. It was still a brothy and light soup, not thick like a chowder, but absolutely creamy. Perhaps instead of that dollop of sour cream on the finished soup, a splash of heavy cream was swirled through the entire pot? It was decidedly not like mine. I had not nailed it.

My soup isn't, after all, a recreation of what we savored on vacation. My memory has, yet again, failed me. However, it failed me in a very delicious way.

Golden Beet Borscht

(Adapted from Blue Apron)

1-2 tablespoons olive oil

kosher salt

freshly ground black pepper

1 small onion, diced

2 cloves garlic, minced

1 teaspoon turmeric

2 medium golden beets, peeled and cubed

1 pound Yukon Gold potatoes, peeled and cubed

1/4 head of cabbage, thinly sliced

6 cups vegetable stock

1 small zucchini, cubed 

juice of one lemon

1-2 tablespoons fresh dill, chopped (plus more for garnish)

1 1/2 tablespoons honey

4 tablespoons sour cream

Heat olive oil in a large pot.
Add the onion and season with salt and pepper. Cook, stirring often, until softened.
Add the garlic and heat just until fragrant.
Add the turmeric and cook, stirring, until toasted.
Add the beets and, again, season with salt and pepper. (May need to add a little more oil at the point to keep ingredients from burning.)
Cook, covered, but stirring often, until slightly softened.
Remove the lid and add the vegetable stock, potatoes, and cabbage. Bring the soup to a boil, then reduce heat to medium and simmer, stirring occasionally for about 10-15 minutes, until potatoes are tender.
Add the zucchini, lemon juice, dill, and honey and simmer a few minutes more until zucchini is slightly softened.
Remove from heat and serve each bowl topped with a dollop of sour cream and additional dill for garnish. (Serves 4)

Leaves

I was watching Property Brothers on HGTV the other night...or more correctly, Property Brothers was on in the background as I did one of a million things on my to-do list. As Drew Scott was showing a family a potential home to buy and renovate, the husband threw a fit about the mature trees of the neighborhood. He absolutely, positively, in no uncertain terms DID NOT want a home with trees where the leaves would fall. In his words, as soon as you raked, more would fall. It was a never ending battle that he had no interest in waging.

Honestly, the guy, like so many of the participants in these "reality" home improvement shows, basically sounded like a brat. But, there was a little part of me that whispered softly, "I hear ya, buddy."

I would never, ever, in a million years want to live in a brand spanking new subdivision without mature trees. But, the leaves that fall in my yard (and my neighbors' yards and blow with the wind into mine) are my nemesis. No matter how many times I rake or mow and bag mound after mound of leaves, there are always more. I try to have them all cleaned up before the first snow of winter, but somehow, every spring there are still drifts of leaves around all of our property fences. Some of the drifts are taller than the fences. I get blisters just thinking about the clean up. And, yet, I do it. Season after season. Leaf after leaf. Yes. I hear ya, buddy. Leaves are a pain.

There are some leaves that aren't a pain: spinach leaves. I have been told that our soil is still too cold for seeds to properly sprout, but I am itching to sow some spinach seeds in my garden and have a perfect row of fresh, green, pretty spinach leaves. Leaves that instead of raking, I will pick and wash and toss with some shaved carrots, thinly sliced radishes, green onions and basil. Leaves that will be drizzled with a fresh lemon dressing. Leaves that only pain me when this Spring Salad is no longer On My Plate.

 Spring Salad

(adapted from Cooking Light)

2 medium carrots

1/4 cup thinly sliced spring onions

1 bunch thinly sliced radishes

8 cups fresh baby spinach, chopped

1 tablespoon thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shave carrots into ribbons with a vegetable peeler.
Toss carrots, onions, radishes, spinach, and basil together in a large bowl.
In a small mason jar, combine lemon juice, olive oil, salt and pepper; seal jar and shake to combine.
Drizzle dressing over salad. (serves 4)

Hot Dogs and Relish...and a Thank You Giveaway

Tabby and Jenn

WON

the Dakota Dachshund Rescue

Halloweenie photo contest!

There was some heavy campaigning on Facebook and Twitter during the final hours of the contest, and I apologize for cluttering your news feed with my Hot Dogs' photo again, and again, and yet again. But, Tabby and Jenn greatly appreciate your votes. They couldn't have gained the victory without your support. My hot dogs are relishing the incredibly generous prize package of treats and toys from the always awesome Dakota Dachshund Rescue.

As a thank you for all your Facebook likes, the girls want to offer you a treat of your own. How about a chance to win the Dakota Dachshund Rescue Cookbook, Wieners and More! It is a collection of tried and true recipes so good your tail will wag. In addition, each recipe divider features photos and the stories of some of the DDR alumni. It is so heartwarming to hear the tales of all the sweet pups finding their forever homes.

We will make it simple to enter the giveaway. All you have to do is leave a comment here, on this post, on the blog.

• Tell me the name(s) of your pet(s) and a little about them. 
• OR...If you don't have a furry family member, I won't leave you out. Tell me what animal would steal your heart.
• If you chose to comment anonymously (which is perfectly fine), be sure to sign your comment with your first name and initial so that I can identify you, if you win. 

Bonus to earn an additional chance for the cookbook:

• Post a photo of your darling(s) on the On My Plate Facebook page.

I am looking forward to your entries and relish getting to know your cherished companions. Drawing for the winner will be held Friday, November 15, 2013.

Now, speaking of relishing...Hubs has become obsessed with some Sweet Pepper Zucchini Relish that I canned from last year's garden. (This year's garden had the big zucchini fail, if you remember.) I used sweet red peppers from the garden in combination with zucchini, onions, and spices to create a hot dog (or any sandwich) topping that has just the right kick balanced with some sweetness.

Sweet Pepper Zucchini Relish 

(adapted from Simple Bites)

6 cups red sweet peppers, chopped

6 cups zucchini, shredded

2 large onions, chopped

2 cups apple cider vinegar

2 cups sugar

2 tablespoons kosher salt

2 tablespoons mustard seeds

1 teaspoon celery seeds

1/2 teaspoon red pepper flakes

I used my food processor to shred all the vegetables. HUGE time saver for preparing relishes. 

Combine the vegetables with vinegar in a large, heavy pot.

Simmer over low heat for about 20 minutes, until tender.

Add sugar, salt, and seasonings and continue to simmer for about 10 more minutes until the flavors meld.

Ladle relish into prepared jars leaving 1/2 inch head space.

Process in hot water bath for 10 minutes. 

(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

BTW--because of a little spam/troll issue, I do moderate comments. Don't panic if it doesn't appear immediately, I will check frequently and authorize all entries for the cookbook. ALSO--If you choose to comment anonymously (and not register with Blogger), please be sure to include your first name or nickname in the comment so that I can identify when you win. Thanks!

Disclaimer or whatever: This blog post is not sponsored. I purchased the Dakota Dachshund Rescue cookbook and am offering it to you simply as a thank you for supporting me and my girls. All opinions stated are purely my own.

70s and Just a Slight Breeze

Last Monday, I lit a fire in the patio fire pot and when Hubs got home, we enjoyed it so much that previous dinner plans were tossed out the window and we roasted hot dogs over the open flames. It was delightful.

Three days later, cold rains started. It rained. And rained. And rained. The wind blew. A few, big, fat snowflakes fell, but melted before they hit the ground. However, in the south central part of the state, we were the lucky ones. To the west, up to 50 inches of snow fell in some areas shutting down roads and knocking out power lines for days. To the east, a tornado and accompanying strong winds leveled a sickening path of destruction.

Today, it was once again in the 70s and sunny with  just a slight breeze. Of course, I lit another fire on the patio. This time it was in the grill. Over the smokey, smoldering coals, zucchini planks and rings of red onion were grilled. A little toss with red wine vinegar, shavings of Parmesan, and freshly chopped flat-leaf parsley and a warm side dish was served along side some cheesy chicken and artichoke sausages.

Grilled Zucchini and Red Onion

(adapted from Cooking Light)

1 tablespoon olive oil

1 large red onion, sliced 1/2-inch thick

2 pounds small zucchini, sliced lengthwise 1/4-inch thick

kosher salt

freshly ground black pepper

2 tablespoons red wine vinegar

1/3 cup fresh Parmesan cheese, shaved

2 tablespoons flat-leaf parsley, chopped

Prepare grill to medium-high heat. (I prefer charcoal for optimum flavor.)
Toss sliced zucchini and onion slices with olive oil and season with salt and pepper.
Grill vegetables until tender and seared with grill marks. (The onion will take a bit longer than the zucchini.)
Drizzle the vinegar over the grilled zucchini and onions; season with additional salt and pepper, if desired.
Toss with Parmesan and parsley. (Serves 6)

Internet Viruses

I think I have caught an internet virus.
McAfee and Norton couldn't protect me.
I have crashed and burned.

I think that I have caught whatever blighted the zucchini in Rebecca Johnson's community garden spot.

I have always been blessed with bountiful zucchini crops. My plants had huge, green elephant ear leaves and countless yellow blossoms. Careful harvests of small, young, and tender fruits were a daily occurrence, and always at least one sneaky zucchini hid among the vines to become a monster.

Zucchini was a staple in our summer diet to be sliced, sauteed, grilled, and baked. Big hunks of the larger clubs were shredded for muffins, quick breads, cakes, and cookies. I froze 2-cup portions in zip-topped bags for winter baking delights and simmered pots of pureed zucchini butter that warmed our biscuits and toast.

Not this year.
Not at all.

The leaves are spotted and brown. The vines are withering. Squash that does set on wrinkles and rots.

I blame Rebecca.
I never should have read her South Dakota Magazine article.
My zucchini was fine before that.
Now, my garden has caught an internet virus.
It was deadly.

Thankfully, I did have a small crop before the blight hit my plant. Combined with fresh from the cob sweet corn and tossed with pasta in a buttery broth, the zucchini squash is a highlight of this meatless dish. Serve it as a side with grilled chicken, fish, or even steaks, or all on its own with flavorful shards of Parmesan to garnish.

Zucchini and Corn Pasta

(adapted from Martha Stewart)

1 pound dried pasta (penne or other tube-shaped pasta works well)

2 tablespoons olive oil

2-3 small zucchini, sliced into 1/4-inch thick half-moons

3 cups fresh corn, cut from the cob

3 green onions, thinly sliced

3 cloves garlic, minced

1-2 tablespoons jalapeno, minced (about 1/2 of a pepper)

1 cup chicken stock

4 tablespoons unsalted butter

kosher salt

freshly ground black pepper

Parmesan cheese, for garnish

Cook pasta according to package directions in salted water. 
Heat oil in a large skillet.
Add squash and cook until softened and lightly browned.
Add corn, green onions, garlic, and jalapeno with the butter.
Season with salt and pepper and cook until corn is tender.
Add pasta and chicken stock.
Stir and simmer until pasta is well coated with buttery broth.
Garnish with shavings of Parmesan cheese. (Serves 4 as a main dish; more as a side dish)

Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

Cinco de Mayo

May 5th. Cinco de Mayo.

Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.

Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.

Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.

Tilapia Tostadas with Roasted Corn Salsa

(adapted from Cooking Light)

1/4 head of green cabbage, thinly sliced

2-4 tablespoons cilantro, chopped

2 green onions, diced

1/2 jalapeno, seeded and diced finely

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

canola oil

8 corn tortillas

8 tilapia fillets

1/4 cup flour

1/4 cup corn meal

1/4 teaspoon ancho chile powder

1/2 cup milk

1 cup corn kernels (freshly cut from cob, or defrosted frozen)

1/4 cup red bell pepper, chopped

1/4 cup onion, chipped

1/2 jalapeno, seeded and diced

kosher salt

freshly ground black pepper

queso fresco

lime wedges

Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)

Out Like a Lamb

At the farm, the fences have to be strong, have woven wire at the bottom, and be multi-strand in order to keep the sheep from getting out of their pens.

At home, I think we might have to implement the same fencing process. The girls, Tabby and Jenn, have managed to dig and push under our chain-link fence twice in the two months since they have joined our home.

I think their hobby is to break out like a lamb.

Don't they know that outside the fence their chance of getting a home-cooked meal is limited? Of course, there are more squirrels and rabbits to chase, but what about yummy lamb burgers topped with sweet caramelized onions and tangy bleu cheese? Surely, these juicy hunks of lamb would keep them from wanting out?

 Lamb Burgers with Sweet Caramelized Onions

and Bleu Cheese

(adapted from Cooking Light)

1 tablespoon olive oil

1 large onion, sliced thinly

1 teaspoon brown sugar

pinch of red pepper flakes

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound ground lamb

2 tablespoons onion, minced

2 tablespoons parsley, chopped

4 hard rolls

4 tablespoons bleu cheese, crumbled

Heat oil in a large skillet. 
Add onion and sugar to the pan; cook on low for about 10 minutes, stirring frequently.
Add 1/4 teaspoon salt.
Cook about 8 more minutes, or until tender and caramelized, stirring occasionally.
Keep warm.
Preheat broiler.
Combine remaining salt, pepper, ground lamb, minced onion, and parsley in a large bowl.
Divide lamb mixture into 4 patties, about 1/2-inch thick.
Arrange patties on the rack of a broiler pan that has been sprayed with cooking spray.
Broil 3 minutes; flip patties. 
Broil 3 additional minutes until browned on both sides.
Remove from oven and allow to stand for 3 more minutes.
Broil buns, cut sides up for about 2 minutes, until toasted.
Place lamb burgers on the bottom halves of the buns.
Top with caramelized onions and sprinkle with crumbled bleu cheese.
Cover with top halves of the buns. (Serves 4.)

The Odd Couple

I like grape jelly and bacon sandwiches. My husband likes saltines along side a bowl of ice cream. Chocolatey hot cocoa is perfect with a hint of the heat of cayenne added to the mug. A friend lists a bacon cheeseburger with peanut butter, grapes tossed in dry jello, and apple pie with cheddar cheese among his favorites. Another food blogger mentions pizza and mashed potatoes as her odd couple of food.

It seems that everyone has their own peculiar food pairings. Pickles and ice cream are not just for pregnant ladies. However, when I noticed a simple soup recipe that contained both cauliflower and potatoes, it seemed odd to me. I had never considered pairing these two white vegetables as the backbone of a soup, but it works.

Onions, garlic, and roasted red peppers flavor the broth along with woody rosemary. Kale ups the earthy factor and makes this a hearty, filling soup. Cauliflower and Potato Soup is finished with the tang of a grating of Parmesan as this odd couple of food warms you from the inside out.

Cauliflower and Potato Soup

(adapted from Rachael Ray)

3 tablespoons olive oil

2 cups potatoes, peeled and cut into 1/2-inch dice

1 large onion, chopped

5 cloves garlic, minced

3 tablespoons fresh rosemary, finely chopped

kosher salt

freshly ground black pepper

1 head cauliflower, cut into florets

2 jarred roasted red peppers, chopped

6 cups chicken broth

1 small bunch kale, leaves cut from stems and chopped

freshly grated Parmesan cheese

Heat the oil in a soup pot over medium-heat. 
Add potatoes, onion, garlic, and rosemary to the pan.
Season with salt and pepper.
Cook, stirring frequently, until the onions are translucent and potatoes are softened slightly.
Add the cauliflower and toss to coat with seasonings.
Cook for a few minutes.
Stir in the peppers and broth; bring to a boil.
Add the kale a bit at a time, letting each portion wilt before adding the next.
Simmer about 5-10 more minutes.
Serve soup topped with grated Parmesan cheese.
Serves 4.

Beet Red

My new-to-me car is beet red.

We hadn't planned to buy a new car in January, but fate? (bad) luck? something beyond my control forced our hand.

On December 27, during a routine drive to the next town for groceries, I totaled my car.

The day was gray, snowy, and blowy. As I set out, I briefly thought about how many times I had driven on roads made much worse by icy weather conditions. However as a nod to safety, I did reduce my speed (and was passed by 2 cars) and put my phone on the seat beside. About halfway through the drive, I met a vehicle that was driving down the center of the uncleared road. I pulled over to make room, and my passenger-side wheels dropped off the concrete highway onto the soft shoulder. This jolted me, and as soon as the car passed, I attempted to pull back onto the highway. In my haste, I over-corrected. My tires hit ice and sent me spinning in circles across the road into the opposite ditch.

My tracks in the snow tell us that I was sideways as I started down the very steep embankment and hit the first barbwire fence. That impact straightened my car to head nose down as I vaulted over an abandoned railroad right-of-way and through another woven wire fence. The combination of slippery, fresh, wet snow and my speed continued to propel me down another precipitous slope into a grove of trees on the banks of a narrow creek. The harrowing ride ended with my car buried about 2 car-lengths back into the broken shrubbery of the trees.

I was scared, shaken up, a little bruised by my seat belt, but fine. I totaled my car and wasn't harmed.

It happened so quickly. It almost didn't seem real as I unfastened my seat belt and sorted through the pile of mail and contents of my handbag that had ended up on the passenger seat floor to find my phone. Calls were made to 911 and my husband, assuring both that I was fine, but the car was not. I didn't cry until my husband arrived. Reports were filed. The car was moved and secured. We went on our way.

I am lucky. Fortunate. Blessed by a guardian angel. The accident could have been so much worse. There is no reason at all why my narrow-wheelbase, small SUV didn't roll as I first started the descent into that ditch.

I am taking it all as a sign. A sign to be more careful. A sign to be more aware. A sign to appreciate what I have. A sign to love more. A sign to do and be good. A sign to take care of myself and those I care about. And, of course, as a food blogger, sign to eat more things that I enjoy.

Winter salads might seem bland with unseasonal greens and tomatoes, but they don't have to be. Roasted Beet and Avocado Salad is a perfect way to get some beet red into your January (if you don't happen to buy a new car in that shade). The onion and mustard dressing provides just the right tangy balance to the earthy beets and creamy avocado.  This salad is hearty enough to stand on its own as a main dish lunch or light dinner, and would be a great side with grilled chicken or fish.

Roasted Beet and Avocado Salad

(adapted from Food and Wine)

4 medium beets, scrubbed

olive oil

1/2 cup water

kosher salt

fresh ground black pepper

1/2 cup finely chopped sweet onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup mild vegetable oil

2 avocados, sliced

Preheat oven to 350F.
In a small baking dish, rub the beets with olive oil.
Season with salt and pepper.
Add the water.
Cover lightly with foil and roast for 2 to 2.5 hours, or until tender.
Allow to cool, then peel the beets and cut into 1/4-inch pieces.
Transfer to large bowl. 
Meanwhile, in a blender, combine the chopped onion with red wine vinegar, lemon juice, mustard and honey.
Season with salt and pepper and blend until smooth.
With the blender running, stream in the vegetable oil and 2 tablespoons of olive oil.
(Salad can be made ahead to this point and refrigerated.)
Add the avocado to the roasted beets. 
Pour the mustard and onion dressing over and toss gently to combine.
Season with salt and pepper to taste. (Serves 6)

Double Dog Dare You

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love

Zucchini and Red Onion Flatbread

(Adapted from Bon Appetit)

1 11-ounce tube refrigerated pizza dough

3/4 cup garlic and herb cream cheese spread (premade or make your own)

3/4 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

October 8th

Today is my husband's and my wedding anniversary.

Just as we have spent so much of our lives together, we don't have grand plans.

It will be a quiet night in the comfort of our home.

I will cook something simple, but (hopefully) delicious.

After a long day of working, he will probably fall asleep in his chair.

There is a Zucchini Cake with Cream Cheese Frosting baked with the last monster zucchini from this year's garden.

And tomorrow, we will start building another year of our lives together. 

Seared Scallops with Bacon and Sauteed Spinach

(adapted from Cooking Light)

5 slices bacon

1 1/2 pounds jumbo sea scallops

kosher salt

freshly ground black pepper

1 cup onion, chopped

6 garlic cloves, minced

12 ounces fresh baby spinach

Cook bacon in a large cast-iron skillet until crisp.
Remove from pan, chop, and set aside.
Reserve 1 tablespoon of bacon drippings in the pan, and increase heat to high. (The pan needs to be screaming hot to properly sear the scallops.)
Pat scallops dry with paper towels (wet scallops don't sear), and season with salt and pepper.
Add scallops to the hot pan and cook 2 1/2 minutes per side, until done.
Transfer to plate and keep warm.
Reduce heat in pan and add onion and garlic.
Saute until onion is tender, but be careful not to burn the garlic (burnt garlic is bitter).
Add the spinach in batches, stirring and cooking until wilted.
Season with salt and pepper to taste.
Divided spinach equally between 4 plates, top with bacon, and serve with scallops. (Serves 4...but, truthfully, only 2 of us ate it all with a crusty baguette and a nice bottle of wine.)

Back When We Were Grown-Ups

Many years ago, I met a friend for lunch. That sounds like a simple thing, but she and I lived almost 3 hours apart. While she returned to my hometown regularly, I didn't have the opportunity to travel in her direction very often.

On this particular instance, I found myself attending a training session in a town very near hers. Plans were made, and after I picked her up at her workplace, she directed me to a favorite lunch spot. There, I relied on her recommendation of seafood pasta salad loaded with vegetables for our light, but filling lunch.

That day, I felt like a grown-up for one of the first times. At the time, I held a successful full-time job, had car payments and a mortgage, and along with my husband, was on the fast track to take over financial responsibility for his parents' farm. Certainly, all of those things should have made me feel mature, but I often felt like I was just pretending. Each day was a dress up game of trying to not let anyone in on the fact that I was just a scared kid.

I don't remember what we chatted about as I sat across from my friend and lunched on a fresh and lovely salad. I don't even remember the salad exactly. I just know that I felt mature, content, happy, and confident.

These days, I seem to alternate between being a grown-up, playing one, and wondering what old person has taken over my mind and body. It is a crazy balance of knowing what I should do, wondering how to do it, and not wanting to do it at all. However, I am not too concerned. I think that all of us pretty much feel this way most of the time.

I decided to try to play grown-up this summer and put together my own version of a Grilled Chipotle Shrimp Salad. The one thing that I found distinctive about that long ago salad was the inclusion of lettuce with the pasta. That combination was new to me, and I really liked the crisp contrast. I have swapped the ranch dressing for a more sophisticated chipotle and lime, but kept lots of veggies to keep it all light. It is a perfect salad to reminisce on back when we were grown-ups.

Grilled Chipotle Shrimp Salad

(adapted from Cooking Light)

1 1/2 pounds peeled and deveined large shrimp

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ancho chile powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup celery, chopped

4 tablespoons red onion, chopped

1/4 cup radishes, sliced paper thin

2 tablespoons fresh cilantro, chopped

2 cups cooked pasta

1 head romaine lettuce, chopped

4 tablespoons mayonnaise

1 tablespoon chopped chipotle chile, canned in adobo sauce

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Add shrimp.
Drizzle with dressing and toss to coat. (Serves 4.)

It's My Party, and I Will Cry If I Want To

It's my birthday, and there have been a few tears.

It's number 42. Wow. I can't be 42. I demand a recount.

But then, I think about a long-time friend who this summer lost her battle with cancer just days before her own 42nd birthday.

I think about how she charged forward with life and plans until the very end. Passion filled her, and she embraced every moment, even as her body betrayed her.

She didn't get to see number 42.

I am 42 years lucky. Ups and downs. Love and loss.

Always fortunate for another day. Another year. Another birthday.

I am 42 years lucky to have today and believe in tomorrow.

There are no tears for Grilled Steak and Onions with Balsamic Sauce...except maybe when you slice the onions.

Grilled Steak and Onions with Balsamic Sauce

(adapted from Bon Appetit)

8 tablespoons unsalted butter, divided

1 large shallot, minced

1/2 cup balsamic vinegar

2 large fresh rosemary sprigs

4 large sweet onions

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 good steaks (ribeyes, t-bones, or New York strips)

2 tablespoons orange juice

Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)

Mother's Little Helper

School has started and moms (and dads) are scrambling to put a meal on the table for kids famished from a full day of learning and sports practices. Dinner needs to be relatively healthy, hearty, and quick. However, nobody has to reach for the Hamburger Helper.

Pasta with Sausage and White Beans is the kind of filling, tummy-pleasing dish that helps moms win at dinner. It comes together easily and blends simple flavors in a delicious way that will make kids reach for seconds. Tossing a quick salad and heating some garlic bread to serve with the pasta makes a complete meal. My mother would have probably skipped the salad and offered corn or green beans on the side and kept it even more simple with plain bread and butter. Do what works for your family; just let Pasta with Sausage and White Beans help get dinner on your kids' plates.

Pasta with Sausage and White Beans

(adapted from Gourmet)

2 tablespoons olive oil

1/2 pound sweet Italian sausage, casings removed

1/2 cup onions, chopped

2 cloves garlic, minced

1/8 teaspoon hot pepper flakes

1 (14-ounce) can diced tomatoes

1 (15-ounce) can white beans, drained and rinsed

2 cups chicken broth

1 pound small pasta, shape of your choosing

1/4 cup flat-leaf parsley, chopped

1/4 cup basil, chopped

1/4 cup Parmesan Cheese, finely grated

Heat oil in a large, heavy skillet.
Cook sausage, stirring to break up into large pieces, until browned.
Add onions, garlic, and red pepper flakes and cook, stirring occasionally until onion is translucent.
Stir in tomatoes, beans, and broth.
Simmer uncovered, stirring occasionally, until slightly thickened and reduced by half, about 15-20 minutes.
Meanwhile, cook pasta according to package directions. Drain.
Toss pasta with sausage mixture, parsley, basil, and cheese until well combined.
Season with salt and pepper, if needed.
Serve with additional grated cheese, if desired. (Serves 4)

Sneaky Neighbors

Do you live in a trustworthy neighborhood?

Is it safe to leave your doors unlocked and your windows open?

Even on August 8th?

What is August 8th, you ask?

It's "National Sneak a Zucchini Onto Your Neighbor's Porch Day."

Damn sneaky neighbors.

If you have been a victim, I have your remedy.

Check out the wide variety of Zucchini Recipes that I have already shared here on the blog...

Or, try something new: Shredded Zucchini and Corn.

This side dish is adapted from a Cook's Illustrated recipe. It is a quick and appetizing way to use not only the bounty of the zucchini harvest, but also delicious sweet corn and chives. Grilling steaks? Frying up some fish? Roasting a chicken? Shredded Zucchini and Corn can sneak onto the plate beside any of these.

Shredded Zucchini and Corn

(adapted from Cook's Illustrated)

3 tablespoons unsalted butter

1/2 medium onion, chopped

1 clove garlic, minced

4 small zucchini, shredded and squeezed dry

3 medium ears sweet corn, kernels cut from cob

1 tablespoon minced fresh chives

kosher salt

freshly ground black pepper

Shred zucchini with a box grater or in a food processor.
Wrap shredded zucchini in paper towels and squeeze out excess liquid.
Heat the butter in a large skillet over medium heat.
Add the onion and cook, stirring, until tender.
Add the garlic and continue cooking and stirring, being careful not to burn.
Add the zucchini and corn and cook, stirring occasionally, until tender.
Stir in the chives and season with salt and pepper. (Serves 4)

Blisters

Don't mow the lawn in flip-flops.
Aside from all of the safety issues,
there is another huge danger.
Blisters.
Between your toes.
Blisters.
That make all summer footwear choices painful.
Blisters.
Ouch.

So...anyway...
How about whipping a few eggs, some milk, flour, and green chiles together?
How about pouring that batter into a hot, cast iron skillet swimming with melted butter?
How about watching the Dutch Baby blister up around the edges as it bakes in the oven?
How about topping wedges of this egg-y, pancake-y, green chile delight with a fresh avocado salsa?
How about a scrumptious meal that is not painful at all?

Green Chile Dutch Baby with Fresh Avocado Salsa

(adapted from Sunset Magazine)

1/4 cup butter

3 large eggs

3/4 cup milk

3/4 cup flour

1 (4.5 ounce) can green chiles

1 cup avocado, chopped

1 cup tomato, chopped

1 tablespoon green onion, sliced

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

kosher salt

Heat oven to 425F.
Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).
Meanwhile, in a blender or food processor, whirl eggs and milk until blended.
Add flour and blend until smooth.
Add green chiles and stir just to combine.
Pour batter into hot skillet.
Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.
Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.
Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)

The Price of Gas

These days, you can't seem to go a single day without hearing someone cry about the price of gas. Arm and leg photos appear on Facebook with regularity. Political agendas are all about pointing fingers and blaming each other (what else is new?). And, all across the nation there are gasps of shock as the numbers on the pump roll higher and higher when we fill our gas tanks.

I have something that might help you out. Bean and Bacon Soup only requires two cans of beans. I know that prices vary from store to store, but at about $1.50 per can, you should be able to fill up without breaking the bank. It might be the only gas you can afford.

Bean and Bacon Soup

(adapted from Real Simple Magazine)

6 strips bacon, chopped (choose a flavorful brand/cut; this is the smokiness of the soup)

1 large carrot, chopped

2 stalks celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

2 15.5-ounce cans white beans, drained (Great Northern or Navy Beans are a good choice for a creamier soup. I used Cannellini beans because that is what I had on hand; they are firmer.)

2 cups chicken stock

1 cup water

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

In a large Dutch oven, fry the bacon until crisp.

Remove and drain on paper towels.

Over medium heat, add the carrot to the bacon drippings and saute for until tender.

Add the celery, onion, and garlic, stirring and cooking until the tender, being careful not to burn the garlic.

Add the (drained) beans, chicken stock, and water.

Bring to a boil, cover and reduce heat to low.

Allow to simmer for 10 minutes.

Uncover, and with a potato masher, partially mash the beans until the soup thickens slightly.

Stir in the salt, pepper, and bacon. (Serves 6)

Making Do

A couple of weeks ago, we had the season's last round of shearing at the farm. When we originally scheduled the mid-March arrival of the shearing crew, I anticipated cool temperatures, perhaps even winter weather. A big pot of turkey and wild rice soup sounded good to me. Mother Nature had other ideas. The forecast for the day of backbreaking work was 80 degrees and sunny. That isn't rich and creamy soup weather; my menu needed an overhaul.

I decided to pull a pork loin from the freezer and roast it. Sliced thinly and served on sandwich buns with sliced onions, homemade pickles, mustard, and barbeque sauce, the pork sandwiches would be a better match for the early summer-like temperatures. Side dishes of coleslaw, potato salad, and baked beans would round out the meal, and only those with an aversion to cream cheese (I didn't know such people were in existence until recently.) would pass up a big slice of Spiced Zucchini Bars with Cream Cheese Frosting for dessert. That seemed like a simple menu I could make in my sleep and would still be nourishing and satisfying for the hardworking crew. *jinx* I should never say something is going to be simple. Never.

It was the evening before shearing day. I had my menu written out with lists of to-dos. I had been to the grocery store, and thought I was ready to prep for feeding my starving army. Then, I realized that I was out of mustard. Mustard. A staple. Something that I sometimes crave and often have 4 or 5 types on hand. I did not have enough plain yellow mustard to make my "standard" potato salad.

Now, most of you probably just send your Hubs to the store to grab any last minute items you might have forgotten. I have often done that, too. However, it isn't always that easy for us. Our little town no longer has a grocery store. The gas station/convenience store carries a few staples, but for real groceries, we have to travel to one of the neighboring towns, and those grocery stores close at 9pm (or sometimes, earlier). The only 24-hour shopping in my neck of the woods takes place online, and while I love cruising Zappos for a pair of shoes at midnight, that doesn't help much when I need mustard at 10pm.

Hubs offered to drive out to the farm and snag that partial bottle from the fridge. I thought about calling neighbors and begging for their yellow bottles of what seemed at the moment to be gold. But then, I remembered a recipe from an old church cookbook. There was no need for midnight raids for mustard. I could "make do" without it.

This potato salad marinates the boiled potatoes in a tart vinegar and sugar mixture overnight. The next day, the spuds are drained and tossed with boiled eggs, celery, onion, and mayo. A little celery seed, salt, and pepper seasons the dish, and there you have a tangy potato salad that doesn't need mustard. It's a great salad, and unless you tell them, nobody will know that you were just "making do."

Vinegar Marinated Potato Salad

10 pounds potatoes (I use small red-skinned potatoes and don't peel.)

2 cups water 

2 cups white vinegar
1/2 - 3/4 cup sugar
1 bunch green onions, sliced 

3-4 stalks celery, chopped

6 hard-boiled eggs, diced 

kosher salt

freshly ground black pepper

1 tablespoon celery seeds
2 cups mayonnaise 

Cube potatoes into bite-sized portions and place in a large pot.
Add water to cover and bring to a boil.
Cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes (be sure to use a non-reactive bowl for marinating).
Cover and chill for at least 12 hours.
Drain excess marinade.
Add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix gently, but thoroughly to combine ingredients and coat salad with dressing.
Serve chilled. (Serves 20)