You Look Good {a giveaway}

You look good.

Really.

You look good.

This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.

You look good.

Seriously.

We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.

You look good.

Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.

You look good.

You do.

Believe it.

Repeat it.

Seriously.

Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.

That's it.

Just confirm that you look good.

Protest all that beat-yourself-up hype.

You look good.

And, you probably should eat a salad. (You know, that get more vegetables thing.)

But, a Cheese Burger Salad.

Of course. 

Cheese Burger Salad 
(adapted from Cooking Light)

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes

3/4 teaspoon seasoning salt

1 large red onion, sliced into 1/4-inch thick slices 

kosher salt

freshly ground black pepper

1 (10-ounce) package chopped romaine hearts

2 Roma tomatoes, sliced

dill pickle chips

3/4 cup cheddar cheese, shredded

1/3 cup mayonnaise

1/4 cup ketchup

2 tablespoons water

optional: potato chips and/or bacon

Heat cast iron skillet over medium heat.
Mix together the beef, dried onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.

Remove burgers from pan and keep warm.

Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.

Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.

Combine mayonnaise, ketchup and water and drizzle over salads. 

If desired, top with crushed potato chips or crumbled bacon. (Serves 4)

***GIVEAWAY NOTE***

I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now (pun intended), and will get back to all of you lovelies as soon as I can. 

Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.

Friendship

This summer, my garden wasn't the best. My tomato plants didn't produce a lot and wanted to wither and die regardless of any pampering. But, it really didn't matter. I had friends who made trips to an area Hutterite Colony and purchased bushels of tomatoes for me, and other friends who gathered their extras and left them on my porch like magic fairies. Thanks to my awesome friends, I had plenty of tomatoes for canning up the pasta sauce that we all love around here.

I have been promising to blog this recipe for years, but one thing after another always seems to get in the way. I am sure most have given up on me. I am not an awesome friend...until now. Here it is. Finally. Thank you for your patience with me.

(BTW...I like to think of myself as anti-gadget, but I did pick up a spiral slicer. Game changer for making zucchini noodles. Truly.)

Home Canned Pasta Sauce

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

20-22 pounds of tomatoes 

2 medium onions

2 heads of garlic

3 tablespoons salt

2 tablespoon dried basil

2 tablespoons dried oregano

1/4 cup sugar

1/4 cup balsamic vinegar

1/4 cup lemon juice

1 (6 ounce) can tomato paste

1/2-3/4 cup chopped fresh basil

1/4 cup chopped fresh parsley (optional, but I always have it and use it)

Peel (if you wish, I don't...a few random pieces of skin don't bother me in our sauce) and roughly chop the tomatoes.
Combine the tomatoes with diced onions and minced garlic in a large, heavy pot. (I use my enamel coated cast iron.)
Season with salt, dried basil and oregano, sugar, and balsamic vinegar.
Bring to a boil and then simmer uncovered for at least 30 minutes on medium to low heat, stirring occassionally.
When the tomatoes have cooked down and started to form a sauce, remove from heat and press about half of the tomato mixture through a sieve or food mill to remove most of the seeds and tomato skins and to create a smoother sauce with just a few chunks.
Return to the heavy pot and add the lemon juice, can of tomato paste (if you simmer longer, you may not need this to add a thicker texture), and fresh herbs.
Bring back to a boil and simmer for another 20-30 minutes while prepping the jars and hot water canner for canning.
Ladle into quart jars and seal.
Process in hot water bath for 20 minutes. (Yield: approx 8 quarts)

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

Labor Day

There is nothing like revealing you have a blog to a new person to finally get your butt in gear with a new post. So...here goes...

On Labor Day, I hosted a get-together with friends that could have easily been called a Harvest Party. There was Vinegar Marinated Potato Salad made with potatoes from one friend's garden and fresh eggs from another friend's backyard chickens. A couple other friends picked sweet corn to share with me, and I tossed it together with radishes, jalapenos, and flat leaf parsley from my own garden to make Fresh Corn and Radish Salad. And, after my distress over my zucchini plants not producing, not one, but 3 friends left zucchini on my front porch, some of which became Lemon Blueberry Zucchini Cake.

As we waited for the the charcoal to be perfect for grilling brats, we sipped on white sangria made with the ripe and juicy Colorado peaches flooding the area and snacked on appetizers of a slightly altered recipe of Spinach Meatballs tossed in some recently canned marinara sauce (also from a friend's tomatoes), cherry and yellow pear tomatoes from my garden, fresh mozzarella balls (from Costco), and toasted garlic baguette. And, those brats? They were smothered in my very first attempt at homemade sauerkraut made from a volleyball-sized head of cabbage that yet another friend left on my porch. (I have great front porch fairies, don't I?)

It was a great night, even if we were forced to abandon the fire pit and move the party indoors when a few sprinkles became a downpour. Hubs and I are blessed with good fortune and great friends.

Labor Day may traditionally signify the beginning of fall, but I am going to hold onto summer as long as possible. Even after that party menu, I still have a few ears of sweet corn left and some of those garden potatoes. My garden is lacking substantial tomatoes for canning, but is still producing lots of cherry and yellow pear tomatoes. There is, also, always basil growing until the frost takes what I haven't preserved for winter. This all means that Potato and Corn Salad is the perfect late summer salad to make an appearance On My Plate.

Potato and Corn Salad

(adapted from Cooking Light)

2 cups small yellow potatoes, halved

3 cups fresh corn kernels

2 cups assorted cherry and yellow pear tomatoes, halved

1 1/2 cups red bell pepper, chopped

1/4 cup minced shallots

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1/2 cup fresh basil leaves, torn

Cook potatoes in salted boiling water until tender. Drain and chill.
In a large bowl, whisk together shallots, vinegar, mustard and olive oil. Season with salt and pepper to taste.
Add potatoes, corn, tomatoes, and bell pepper to the bowl and toss with the dressing.
Sprinkle with the basil. (Serves 4)

Celebrating Tomatoes into Autumn

Before the first frost a few weeks ago, I dutifully picked all of the yet unripened green tomatoes from the garden. They have been slowly ripening in my pantry and extending the glorious summer bounty. There is nothing better than a fresh garden grown tomato, and I have been selfishly adding thick red and yellow (the yellow tomatoes did REALLY well this year) slices to every sandwich and along side every dinner plate.

With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.

The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.

 

Roasted Tomatoes and Feta

(adapted from Food.com)

4 1/2-inch thick slices feta cheese

4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)

4 cloves garlic, minced

4 tablespoons olive oil

dried oregano

loaf of crusty bread, sliced and toasted

Preheat oven to 375F.

Arrange 4 ramekins on a baking sheet.

Place one slice of feta in each ramekin.

Top cheese with 1-2 slices of tomato.

Sprinkle with minced garlic.

Drizzle with olive oil.

Season liberally with dried oregano.

Cover entire baking sheet with foil.

Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted. 

Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)

Sharing our CommonGround

Last week, I was invited to an evening of Conversations about Farming and Food hosted by South Dakota CommonGround volunteers. The event was held at Wilde Prairie Winery near Brandon, SD in their beautifully restored barn. After a social hour featuring tastings of South Dakota wines and a wonderfully catered meal by Chef Dominique, the coalition of farm women spoke with us about who they are and the food that they grow.

As stated on their website, South Dakota CommonGround is a group of farm women working to dispel myths about modern agriculture and build trust in farming communities and farm families. They want to answer questions and share facts as well as their personal stories of farm life.

The dinner conversations at the table which I joined ranged from the differences in how chickens can be raised, eggs, organic fruits and vegetables, antibiotics, the financial realities of farming, and factory farms. The discussions covered personal experiences and scientific facts and research. No topic was too large or small. It was a solidly informative conversation about food with the people who produce it.

In the future, I hope to expand more on our discussions and possibly even have guest blog posts from some of the amazing farm women that I met at the event. Their goal of helping consumers understand how food is grown by farm families and to trust the process is very important.

As we introduced ourselves during the social hour, I was frequently asked about the focus of my blog. It really hasn't changed much since I first started babbling back in 2006. I like food. I enjoy my lazy version of gardening; I like researching recipes, planning menus, preparing meals, and most importantly, sharing them with friends and family. From time to time, I throw in little peeks at what is on my plate in the rest of my life. Basically, this blog truly is my menu with a little life thrown in.

Recently, my life has involved my garden harvest. Lots and lots of yellow tomatoes led me to search out recipes for preserving. The low acidic content makes them less suitable for the water bath canning methods of traditional tomatoes, but their sweetness is perfect for jams and jellies. Spicy Yellow Tomato Jam was one solution for my abundance of lemon-colored orbs.

It seems that I am not the only one with fruitful yellow tomatoes. One of the guests at the CommonGround event also mentioned being overrun. So...this is how it is in our farming community, families trusting and sharing with other families, passing on information, ideas, and even recipes.

Spicy Yellow Tomato Jam

(adapted from Canning Homemade)

3 1/2 cups diced yellow tomatoes

1/2 cup lemon juice

2-3 tablespoons fresh thyme leaves

3-4 fresh red chile peppers, chopped finely (jalapenos that have ripened in the garden work well; red bell peppers won't offer as much heat)

2 cups sugar

2 packets (from one package) liquid pectin

Chop the tomatoes finely. (I left skins and seeds intact for more texture in the jam.)
Bring to a boil in a large stock pot, stirring occasionally.
Reduce heat; cover and simmer for about 10 minutes, stirring often.
Add lemon juice, thyme, and peppers, stirring to combine. 
Add sugar and return to boil, stirring often.
Add pectin and return to a full roaring boil for 1 minute. 
Remove from heat and skim off foam.
Ladle into hot, sterilized jars leaving 1/4 inch head space. 
Seal with rings and lids.
Process in hot water bath for 10 minutes. (Yields roughly 3 pints...which I always can in 1/4 or 1/2 pint jars.)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

I like researching recipes, planning menus, preparing meals, and most importantly sharing them with friends and family. - See more at: http://my-plate.blogspot.com/p/about-me.html#sthash.XuPsAJy6.dpuf

Cherry Picked

If zucchini is the most prolific garden vegetable, cherry tomatoes are certainly a copious second. These red and yellow orbs burst from the vine almost faster than we can pick them. Just a few minutes in the garden and I have a bowl overflowing with tiny sun-sweetened goodies. It seems they just go on...and on...and on.

What do I do with them all? As good as they are just to pop into my mouth plain, there are a few favorite salad recipes that I turn to in order to make the best of my summer harvests. Pineapple and Cherry Tomato Salad has a slight Asian influence with fish sauce in the dressing. The saltiness enhances the crisp, fresh cucumbers and the heat of spicy peppers. Sweet pineapple and (of course) tomatoes and earthy cilantro round out the flavor profile.

It is a robust salad that holds up well to almost any summer grill pairing. Steaks, chicken, seafood? No problem. Fire up the grill. I pick Pineapple and Cherry Tomato Salad On My Plate.

Pineapple and Cherry Tomato Salad

(adapted from Gourmet)

1 clove garlic

1/4 teaspoon kosher salt

2 tablespoons fresh lime juice

1 tablespoon sugar

2 tablespoons Canola oil

1/2 teaspoon Asian fish sauce

1 medium cucumber, sliced

2 cups fresh pineapple, chunked

2 cups cherry tomatoes, halved

1 jalapeno, chopped

1/2 cup fresh cilantro, chopped

Grate garlic into a large bowl using a microplane grater.
Add salt, lime juice, sugar, oil, and fish sauce and and whisk to blend.
Add remaining ingredients and toss to coat with dressing.
Flavor best if allowed to rest at least 10 minutes prior to serving. (Serves 6)

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)

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)

Snobbery, Salad, and Bread Sticks

This past week a restaurant review from Grand Forks, ND became an internet sensation. 85-year-old Marilyn Hagerty submitted an earnest look at a newly opened and very popular hot spot, The Olive Garden.

I have to admit that my first response was to snark. Chain restaurants are not my thing. I honestly try to avoid them. There was a time that I was all about Red Lobster, Olive Garden, and Applebee's. Over time, I have evolved and my tastes have shifted. My snarky, snobby side wanted to claim that I was now better than all that.

Bullsh*t. (sorry, if that seems too bluntly harsh for you) 

Nobody is "better than all that." Some people are snobs, but that doesn't make them better. Ever.

I don't want to be a snob. Ever.

We all come from different backgrounds, have different tastes, experiences, abilities, finances, and even desires. Snobbery about food is, in a word, ridiculous. Of course, we all want healthy options that taste great, but snarking about a restaurant review doesn't do anything positive to accomplish that. There is nothing wrong with an enthusiastic review for The Olive Garden. There is nothing wrong with enjoying a meal out, even at a chain restaurant.

While it won't be my first choice, I will more than likely visit an Olive Garden again some day. I seriously do enjoy their salad and bread sticks. The vinaigrette is perfect with the crisp greens. The bread sticks are soft, warm, and garlicky without making you feel like a you have the breath of the dead after eating them.

Caesar Salad Pizza reminds me a bit of an Olive Garden salad and bread sticks. Brushing the golden, grilled pizza crust with homemade Caesar dressing imparts great flavor. Topping that grilled crust with a light and fresh salad makes a delectable, simple meal.

Use a dough recipe that you love. A soft and chewy crust can be folded over the salad like a taco (or a New York slice). A crispy crust can be held like a cracker with a garden topping. Thicker crusts might need a knife and fork.

Make Caesar Salad Pizza your own based on your own tastes, experiences, abilities, and desires. Enjoy what you love. Forget the critics and the snarks. Don't be a snob. Ever.

Caesar Salad Pizzas

(adapted from Everyday with Rachael Ray)

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

juice of 1/2 of lemon

1 canned anchovy fillet

1 pound refrigerated pizza dough (or your favorite recipe)

4 cups romaine lettuce, shredded

1/2 - 3/4 cup cherry tomatoes, halved

Preheat grill to medium-high (we love charcoal, but gas is good, too).

In a food processor or blender, puree the Parmesan, olive oil, garlic, lemon juice, and anchovy.

Divide the pizza dough into 4 portions.

Rub the dough with a little (additional) olive oil, and press to a uniform thickness.

Place dough on the grill, cover, and cook until browned on one side (about 3-4 minutes).

Turn dough and grill until cooked through (about 3 more minutes).

Brush one side of each pizza with the anchovy dressing.

Toss the lettuce and tomato with remaining dressing.

Top the pizza crusts with the salad. (Serves 4.)

Pole Position

The Daytona 500 is this Sunday. Hubs is a longtime NASCAR fan, and if he were going to be home, the vroom, vroom of race cars would be filling our living room. However, he is out of town. This frees me to think about another kind of pole position. My pole-enta position. (sorry. bad pun)

I have mentioned before that I am pretty smitten with polenta. The creamy, rich goodness appeals to every happy cell of my body. When I saw a simple Sausage and Mushroom Ragu recipe served over polenta, I raced to try it. It was a scrumptious finish.

If your position prefers pasta to polenta, do please still try the sauce. The Italian sausage flavors the tomatoes as they simmer together into an easily gratifying sauce. It feels homemade without a ton of homemade work. That kind of meal always takes the checkered flag for me.

Sausage and Mushroom Ragu with Polenta

(adapted from Cooking Light)

1 1/2 tablespoons olive oil, divided

8 ounces Italian sausage (I like the kick of the spicy versions.)

1/2 cup chopped onion

1 pound cremini mushrooms, sliced

3 cloves garlic, minced

1/4 teaspoon kosher salt

1 (14.5-ounce) can diced tomatoes, undrained (I prefer the petite diced version.)

2 1/2 cups chicken stock

1 1/2 cups water

1 cup uncooked polenta

4 ounces cream cheese

1 tablespoon butter

Heat 1 1/2 teaspoons oil in a skillet over medium heat.
Remove sausage from casings and add to pan; saute until browned, stirring to crumble.
Remove sausage from the pan.
Add 1 tablespoon oil to pan and swirl to coat.
Add onion, sauteing until golden.
Add mushrooms, cooking until softened.
Add garlic, saute briefly, until fragrant.
Return sausage to the pan with tomatoes.
Season with 1/8 teaspoon salt.
Reduce heat and simmer gently for 15 minutes. 
Meanwhile, bring broth and water to a boil in a medium saucepan.
Add polenta slowly, whisking well to avoid lumps.
Reduce heat and simmer 20 minutes or until thick, stirring occasionally.
Stir in remaining 1/8 teaspoon salt, cheese, and butter.
Serve with sausage mixture. (4 servings)

Naughty or Nice?

I am not a big believer in "good foods" versus "bad foods." While some things are best not to eat every day and for every meal, nothing in and of itself is really a bad food...except marshmallow fluff. That is bad stuff. No matter what. Trust me. 

Anyway, I believe in attempting balance and moderation. Therefore, since I spent most of Sunday in my annual fudge making experience, it is time to balance that with a few vegetables. The fresher the veggie prep, probably the better after using over 7 pounds of confectioner's sugar in one day. (I didn't eat all the fudge, though...just little samples...a new one, Lemon Drop, is edging its way into my favorites.)

Zucchini sauteed in garlicky oil until golden, cherry tomatoes warmed until bursting with their juices, and vivid, fresh basil combine to make a lovely, balanced side dish with some simply prepared fish and a loaf of crusty bread. It is a lighter meal that balances well with the sugary, sweets of the season.

Nothing is naughty. It is all nice with Sauteed Zucchini, Tomatoes, and Basil On My Plate.

Sauteed Zucchini, Tomatoes, and Basil

(adapted from Farm+House+Table)

4 zucchini, sliced lengthwise into spears

1 cup cherry tomatoes, sliced in half

3 cloves garlic, sliced

olive oil

kosher salt

fresh ground black pepper

1 small bunch basil, torn into large pieces

Heat olive oil in braising pan.  
Add the garlic and saute briefly.
Add the zucchini, in batches, and cook until golden, turning to sear each side.
You may need to pull the garlic out while sauteing the zucchini, if it starts to darken too much. Burnt garlic isn't a good thing.
Add the sliced cherry tomatoes.  
When tomatoes begin to soften and release juices, return zucchini to the pan.
Season with salt and pepper. 
Add basil and toss to combine. (Serves 4)

Who Is the Government?

Speaking of school (Yes, I am being presumptuous and assuming that you read my last post. If you didn't, go ahead and click back. Read it. Bake the cookies. Come back and comment something nice. Then, read this post. Or, don't. Just keep reading. This blog works either way.)...ANYWAY...Speaking of school, a month or so ago, I was subbing for kindergarten and a funny thing happened at lunch...

You may have heard about the food fight over potatoes in school lunches. The USDA proposed school nutrition guidelines to limit white potatoes and other starchy vegetables to 1 cup per week. Ultimately,

the Senate moved to block the proposal by adopting an amendment that prohibits the department from setting “any maximum limits on the serving of vegetables in school meal programs.” (sources: NPR and The New York Times) In anticipation of this legislation, the local school changed its menu to eliminate regular French fries and tater tots and replace them with sweet potato versions. 

Without warning, the students found piles of orange-colored fries on their trays as they shuffled through the lunch line. A few of my kindergarten students mentioned that they didn't like or weren't sure of the new-to-them fries as we sat down, but I encouraged them all to "just eat 2" of them. That is my policy with any of the younger classes; I tell them that they don't have to like everything, but they do need to try 2 bites. 2 bites of green beans; 2 bites of stromboli; 2 bites of sweet potato fries. We joke that 2 bites won't kill them, and they might even like it after they try it. I told them that I *loved* sweet potato fries and that they were loaded with good things that gave their brains energy for the work we would do in the afternoon.

For the most part, my class was enjoying their lunch, but apparently, there was some discord as other classes filed through the line filling their trays. Soon, one of the lunch ladies came out of the kitchen and announced to the students that they would be serving sweet potato fries from this point forward. Her explanation included the phrase, "the government says" a few times, and emphasized that they were just following regulations. 

As the cook returned to the kitchen to fill more trays, one of my bright-eyed kindergarteners looked at another and asked, "Who is the government?" Deadpan, the other student replied, "I think it is the lady sitting down over there." 

I couldn't help it. I laughed. 

Then, I explained that the government was the group of people that we elect to make the laws for our country. I kept the discussion brief at the lunch table, but we discussed it a bit more when we returned to the classroom. I don't know how much of it the young minds absorbed, but I tried to keep it simple and make it clear that the lady at the end of the lunch line passing out apples and oranges was not the government. 

I am also trying to keep it simple with some canning that I have done with tomatoes from the garden. Hubs loves easy meals for lunches at that farm, and Sloppy Joes fit this criteria well. By processing garden tomatoes into jars of Homemade Sloppy Joe Sauce to be added to browned ground beef, I am helping him create a meal that everyone will enjoy. We don't need the government to tell us that sweet potato fries make a great side dish. If he has time, he can make the Chili Roasted Sweet Potato Wedges that we love, but there are some good frozen versions of sweet potato fries on the market that are pretty convenient to put a wholesome meal On My Plate. 

Homemade Sloppy Joe Sauce

1 gallon ripe tomatoes, chopped
2 cups celery, chopped
2 cups onions, chopped
1 1/2 cups bell peppers, chopped
1 cup brown sugar
1/4 cup agave syrup
1 clove garlic, minced
1 tablespoon smoked Spanish paprika
2 tablespoons salt

1 tablespoon pepper

1 tablespoon dried mustard

1 small can tomato paste
1/2 cup vinegar

Combine tomatoes and vegetables in a large pot; bring to a boil.
Reduce heat and simmer for about 30 minutes.
Process cooked vegetables through a food mill or sieve (this removes the seeds and peels of the tomatoes and creates a sauce consistency).
Return to the pot and cook down until reduced to about half in volume. 
Add remaining ingredients; cook slowly until mixture is desired consistency (about 30 more minutes). Stir frequently as sauce thickens; it scorches easily.
Ladle into sterilized jars and seal.
Process pints 20 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

All-American

'Tis the season that "Baseball, Apple Pie, Hot Dogs, and Chevrolet" will be pushed aside for "Football, Hot Dogs, and Homecoming." Today, high school homecoming is being celebrated in my small town. Alumni are returning in droves, and the streets are overrun with green and white football jerseys and horses. If you aren't from here, you are probably wondering why horses? We are the Cowboys. Horses have to be a part of homecoming. What else would the royalty ride in the parade?

It doesn't get more All-American than small town celebrations. It also doesn't get more All-American than a couple of garden creations I canned up this year, Homemade Ketchup and Dill Pickle Relish. Facing baskets and baskets of tomatoes to use, I added Homemade Ketchup to my tomato repertoire. A friend dropping off a black trash bag full of various sizes of cucumbers led to a day of pickle making and some jars of Dill Pickle Relish. It's been a busy canning year for me, and my pantry shelves will soon be full of lots of All-American staples for winter.

Homemade Ketchup

(adapted from Simply Canning)

12 cups chopped tomatoes (I don't peel or seed, because I run through a food sieve {food mill would work, too}.)

1 cup chopped onions

1 cup chopped sweet pepper (I used green peppers.)
1 1/2 cups of vinegar

1 tablespoon celery salt

1 tablespoon kosher salt

1/4 teaspoon allspice

1/2 teaspoon pepper

3/4 cup sugar

1 stick of cinnamon

Combine tomatoes, onion, sweet pepper in a large stock pot.
Simmer until vegetables are soft.
Press tomato mixture through a food mill or sieve to remove seeds and/or skins.
Add vinegar, seasonings and cinnamon stick.
Bring to a boil in a stock pot. Continue to boil rapidly until thickened, stirring often. 
Reduce quantity by half. This may take an hour or so. (I have a ruler that I place in the pot to measure how deep the sauce is...just keep measuring until it is half of starting quantity.)
Reduce heat and cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours.
Remove cinnamon stick.
Ladle into jars (I used half-pints.) and seal.
Process for 10 minutes in hot water bath.
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Dill Pickle Relish

(adapted from Tasty Kitchen)

3 pounds cucumbers
1 whole large sweet yellow onion

1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 cloves garlic, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed

1/2 teaspoon tumeric

Finely chop the cucumbers and onions. (I used my food processor.)
Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt.
Stir well and allow to stand for 1 hour.
Drain the cucumber mixture in a colander; rinse with cold water and drain well. (You might have to push or "wring" out the extra moisture.)
In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.
Add the drained cucumber and onion mixture and return to a boil, stirring frequently.
Reduce the heat to medium low and simmer for 10 minutes.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath.(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

Fridge Friday: Episode 21

Instead of opening my fridge today, I am going to take you back in time to Wedgie Wednesday. 

Yes. That is a brand new upright freezer. Yes. It is wedged into the stairs leading to the basement of my old house. After 3 hours of 2 delivery men straining and lifting and pushing and shoving, a 30 mile round trip to get different tools to remove the door, and my husband coming home from the farm to saw apart a portion of the stairs, the freezer was finally in place in my basement. Delivery complete. 

After the drama of my range purchase (I really need to blog about that some day), the tears with my washer and dryer, and the frustration of the new fridge, I don't know why I thought it would be easy to replace my old freezer. I think I am doomed to tragic appliance acquisitions.  

Let's just be glad that Wedgie Wednesday is behind us. A wedge of Tomato and Bleu Cheese Tart would be the perfect comfort to make me forget all about appliances. Topped with some of the first ripe Roma tomatoes from my garden and bursting with the earthy tang of bleu cheese, this tart is wonderful served with a lightly-dressed green salad and a glass of crisp white wine. Yes. The drama is forgotten already. Appliances? What appliances?

Tomato and Bleu Cheese Tart

(adapted from Every Day with Rachael Ray)

One Pillsbury Refrigerated Pie Crust

1 tablespoon olive oil

kosher salt

fresh ground black pepper

1 cup of cottage cheese (I used whole milk)

1 egg

1 cup bleu cheese, crumbled

3-4 medium tomatoes, sliced thinly

Preheat the oven to 400.
Unroll the pie crust and press into a 9-inch tart pan.
Prick the bottom of the dough with a fork, brush with the olive oil, and season with salt and pepper.
Bake for 10 minutes.
In the food processor, pulse the cottage cheese until it is smooth.
Add the egg and process until combined.
Remove the blade from the processor and crumble the bleu cheese into the creamy mixture.
Stir to combine.
Spoon the cheese mixture into the tart shell.
Top with the tomato slices.
Season with salt and pepper.
Bake for 25 minutes.
Allow to cook for 5-10 minutes before slicing. (Serves 4-6)

Toe-may-toe, Toe-mah-toe

"You like potato and I like potahto, 
You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto, 
Let's call the whole thing off"

--Lyrics by George Gershwin and Ira Gershwin for the 1937 film Shall We Dance

I am an impatient gardener. Forget starting my tomatoes from seed. I can't stand the suspense of waiting for them to sprout. My seedlings come from the greenhouse. After those seedlings are planted, there is this a.g.o.n.i.z.i.n.g.l.y long period of time when it seems the plants Don't.Do.Anything. Then, they start to grow and grow and grow and grow, but the fruit is meager. When finally the fruit sets on, I want it to ripen NOW. But, it doesn't. And, this impatient gardener is forced to wait and wait and wait. Until FINALLY, I get to savor a beautifully ripe, juicy, luscious tomato from MY garden. Bliss. 

Somewhere during that whole ordeal of waiting for that perfect, first, ripe tomato, I am usually tempted to call the whole thing off. A late frost, a hard and brutal rain, a hail storm, some disgusting bugs, just the maddeningly slow growing process...they all make me want to just rip out the garden and say it isn't worth the hassle. But, those thoughts only last for a second. The true bliss of fresh-from-the-garden tomatoes IS worth the hassle of my impatient soul. Every succulent, red (and yellow and orange) bite.

Caprese Salad

(this isn't so much a recipe as just an idea; play with it; make it your own)
enjoy those hard-earned tomatoes

tomatoes - beef steak; heirloom; cherry; yellow pear; whatever
fresh mozzarella - regular; bocconcini; pearls; whatever
fresh basil
extra-virgin olive oil
kosher salt
fresh cracked black pepper
balsamic vinegar

Got everything? Now, the fun begins...

If you are using regular tomatoes, slice into 1/4-inch slices.

If you are using cherry tomatoes, leave whole or halve (your preference).

If you are using regular fresh mozzarella, slice into 1/4-inch slices.

If you are using pearls or bocconcini, simply drain.

Separate the basil leaves.

For regular tomatoes and regular fresh mozzarella, layer alternating slices of tomato and mozzarella on a platter. Tuck a basil leaf between each. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

For smaller cherry tomatoes and pearls or bocconcini of mozzarella, toss in a bowl with torn basil leaves. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

Lazy?

The other day, someone linked to this:
Is Food Photography in a Rut? 
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)

I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.

And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it. 

So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.

Lazy Lasagna

1 pound ground beef

1 cup onion, chopped

2-3 cloves garlic, minced

kosher salt

fresh ground black pepper

1 teaspoon sugar

16 ounces tomato sauce

1/2 teaspoon dried basil (more if using fresh)

1/4 teaspoon dried oregano 

8 ounce package dried egg noodles

6 green onions, sliced

1/2 cup sour cream

4 ounces cream cheese, cubed

1 cup shredded mozzarella cheese

Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)

On The Lighter Side

The sun is shining! The sun is shining! The sun is shining!

There is beautiful, blue sky behind puffy, white clouds. 

The majority of the snow from earlier in the week is melted away. 

It is windy as heck, but it still feels like Spring.

I am happy. Very happy.

Until I think about my winter weight gain (or is it a year-round weight gain?) and how nothing that I own for Spring and Summer fits. That isn't happy. Not at all.

It is time to take advantage of this sun and have some fun moving outside. 

It is time to lighten up a little while still enjoying fabulous meals. 

Filling up with healthy, whole grains and vegetables, fruits, and lean protiens.

Taking advantage of fresh (fresh veggies...fresh fruits...fresh air) and making an effort toward good choices (the Cadbury Eggs are still not winning).

Bulgur and Edamame Salad

(adapted from Cooking Light)

2 cups cooked bulgur, prepared according to package directions

1 cup frozen shelled edamame (green soybeans)

1 pound cherry tomatoes, halved

1 cup flat-leaf parsley, chopped

4 tablespoons chives, snipped

4 tablespoons green onions, chopped

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Prepare bulgur according to package directions. (My Hodgson Mill bulgur brought water to boil, added bulgur, and simmered.)
Cook edamame in boiling water 3 minutes or until crisp-tender; drain.
Whisk lemon juice, olive oil, salt and pepper together in a serving bowl.
Add the herbs to the dressing.
Add edamame, tomatoes, and bulgur to the dressing.
Toss well.
Let stand at room temperature 1 hour before serving.
(Salad keeps well for a week of easy lunches...just squeeze a little fresh lemon juice over each serving to brighten the flavors. Also, may consider only adding tomatoes to the daily serving, as they tend to get mushy when refrigerated.) (Serves 6)

¡Ay, caramba!

"Hay Grinder on fire. Got it out." That was the text message that Hubs sent to me this afternoon. ¡Ay, caramba! We have had a few awful hay fires in the past, and my mind immediately raced to the memories of those blazes. Tons and tons of hay were lost then. Thankfully, today's sparks caused minimal damage and hay loss. Hubs' quick action and the help of the fire department prevented a huge catastrophe. 

Tonight, as my exhausted Hubs naps in his chair in front of the TV, the only heat is my laptop charring my legs as I menu plan for the rest of the week. ¡Ay, caramba! Lately, I have gotten so lazy about planning our meals. Usually, I just open the fridge or freezer and hope that something jumps out at me. It is a hit or miss way to get a meal On My Plate, and I just hope that whatever jumps hasn't been in the fridge long enough to actually (and not pretend) be coming to life again and really jumping.

One recipe that a friend recently shared with me easily fits heated last minute planning. Taco Soup uses basic pantry items and can even be heated in the crockpot, if time is short. I adjusted the original recipe to suit what I have on hand most of the time, and you could alter it to suit your own tastes. Add a can of black beans to stretch the servings further; change out the diced tomatoes to plain or those with jalapenos; brown diced green peppers with the onions and ground beef. (My friend makes a veg version by using meat substitutes instead of the ground beef. She also recommended ground turkey as an alternative.) Serve it up as a soup, or use it as a topping for baked potatoes. Garnish with shredded cheese, sour cream, black olives, even shredded lettuce, diced onion, and tomato. My choice was with Deluxe Corn Muffins (with a can of green chiles added to the mix) on the side and crushed corn chips, shredded cheese, and freshly chopped cilantro on top. It's not On My Plate, but rather, in my bowl, and nobody will be shouting "¡Ay, caramba!" when you ladle up Taco Soup.

Taco Soup 

1 pound ground beef 

1 cup chopped onion 

1  15 oz. can kidney beans, undrained

1  15 oz. can chili beans, undrained

1  15 oz. can fat-free refried beans

2 cups frozen corn

1  15 oz. can tomato sauce

1  15 oz. can diced tomatoes with green chiles

1 1/2 cup water (If you want it more like a chili consistency, reduce or leave out the water.)

1 package taco seasoning

1 package Hidden Valley dressing mix(not buttermilk)

Brown the ground beef with the onion in a soup pot.

Combine the remaining ingredients and bring to a boil. 

Reduce heat and simmer for 15 minutes. (Serves 6-8)