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[tweetmeme] From The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash I decided to try out

Tomato Zucchini Soup

3 tablespoons extra virgin olive oil
1 onion, minced
1 Small fennel bulb or 2 celery ribs, minced
1 carrot, minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable brother
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

1. Heat the oil in a soup pot over medium heat.  Add the onion, fennel, carrot, garlic, and ham.  (if using)  Saute until the vegetables are soft and fragrant, about 5 minutes.

2. Add the broth and tomatoes.  Bring to a boil, then reduce the heat, and simmer for 30 minutes

3. Add the zucchini and salt and pepper to taste.  Simmer until the zucchini is cooked through, about 15 minutes.

4. Serve hot.

Serves 4

I modified things a bit…

  • I used butter instead of olive oil
  • I opted to use 5 stalks of celery instead of the fennel or 2 celery ribs
  • I forgot to buy a carrot…
  • I used about 10 cloves of garlic
  • I didn’t use ham
  • I probably used about 6 cups of chicken broth and could probably use a bit more due to all the extra stuff I added – most of it absorbed the liquid….
  • I used a 24 oz. can of diced tomatoes
  • I used about 6 cups of zucchini
  • I added a 10 oz. container of sliced mushrooms
  • I also mixed in a pound of mini shell pasta

It came out really really yummy!
I highly recommend….

Do any of you have any good recipes that use ingredients from your garden?
I’d love it if you shared.
If you enjoy cooking, please feel free to join Rose’s Recipe Group over on Facebook.

Please comment and subscribe.

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[tweetmeme] The Weekly Re-cap: I shared pictures of “Mama’s Lil’ CutieIsabella.  We learned about those rubber things that hang off the back of cars.  I shared the results of the poll about who you think Brenda will end up with on General Hospital and how thrilled I am that she’s back!!  I shared the recipe for Spicy Shrimp with Pasta that I love!!  I told you about something cool and FREE to do this weekend!!  Lastly I guest blogged over on the TU Biker’s Blog that Michael writes.  I wrote a post about proper riding footwear.

The Weekly Note to Readers: There are BIG changes coming in the next few weeks!!  Stay tuned for the big news 🙂


The Weekly Movie:
Bill & Ted’s Excellent Adventure – I love the movie now just as much as I did back in 1989!  Granted, I’ve been calling everyone Dude for the last couple days – small side-effect of the movie….

The Weekly Downer: I haven’t been getting enough sleep lately and it’s making me cranky.  I really need to try hard to get back onto a normal sleeping schedule….

The Weekly Food: Banana & cubanelle peppers from the garden, home-grown tomatoes & American cheese, turkey sandwiches, Trader Joe’s baked cheese crunchies, and sloppy joes.

The Weekly Amazing Fact: The Brooklyn Bridge was opened for use on May 24, 1883.  On that day 1,800 vehicles and 150,300 people crossed the bridge.

The Weekly Birthdays: Vicki Vosburgh, Tami Bates Carlaw, Leigh Cummings, Tim Hennessey, Sam Lauridsen, and Tracy Kutey ColangioneI hope you all had wonderful birthdays!!  Leave a comment to tell us what you did to celebrate your birthday!!


The Weekly Activity: We went to The Bronx Zoo and then to The Brooklyn Bridge with Michael’s Photo Group and we had a great time!!

The Weekly new people I’ve found on Twitter: Arbonne Forever, MSF_USA, Sensible Spender, CS_Albany, & Brugo Mug

The Weekly Charity I’m Pimping: LaDorka’s – National Multiple Sclerosis Walk
These women are incredible and walking for a good cause.  Please donate whatever you can.  They have a hefty goal.  Every dollar gets them closer to a cure for MS.

The Weekly Countdown:
Dutchess County Fair: 10 Days
No Destination Poker Run: 14 Days
Labor Day: 23 Days
Breaking Dawn Movie Premier: 461 Days

Change image from: http://vaynermedia.com
Bill & Ted’s Excellent Adventure image from: http://www.horreur.net/fiche.php?nom=Keanu%20Reeves
Birthday Cake image from: http://marinasulaimantaha.blogspot.com/2010/07/colorful-birthday-cake.html
Brooklyn Bridge image from: Michael T. Henry Photography
LaDorka’s inage from: http://main.nationalmssociety.org/site/TR/Challenge/WIGChallengeWalkEvents?pg=team&fr_id=13099&team_id=178556

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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

Please comment and subscribe.

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I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
There was a funny joke – Why do New Yorkers (or wherever you’re from) have to lock their car doors every August?
To keep people from filling their cars with zucchini of course!
When I told my Mother that joke, she laughed and told me that my Aunt used to put zucchini in people’s cars down in Pennsylvania.  So it’s a joke based on truth!!

My baking mess!

Chocolate Zucchini Bread

1-3/4 cups sugar
3 large eggs
1 cup vegetable oil
2 cups grated zucchini
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped nuts

1. Preheat the oven to 350°F.  Lightly grease two 5×9-inch loaf pans.
2. Combine the sugar, eggs, and oil in a large bowl.  Beat until well blended.  Stir in the zucchini and vanilla
3. In another bowl, sift together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.
4. Add the flour mixture to the zucchini mixture and stir just until blended.  Stir in the chocolate chips and nuts.
Pour the batter into the prepared pans.
5. Bake the loaves for 1 hour, or until a tester inserted in the centers comes out clean.
6. On wire racks, cool the breads in the pans for 10 minutes.  Invert onto the racks and cool completely.

Makes 2 loaves

I hope you enjoy it as much as we did!

Please comment and subscribe.

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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

If you have recipes to share, please visit my Recipe Group on Facebook.

Please comment and subscribe.

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The Weeklies ~ Week 29

[tweetmeme]

The Weekly Re-cap: We talked about how to kill mosquitoes and where to get yummy cupcakes.  I taught you how to cook a yummy meal that will feed you for days.  I told you who I thought should take their shirt off in the next Twilight movie.  I relayed a story of a man who helped feed some soldiers on their way to warIsabella showed off her work ethic and I told you my strategy to find treasures at yard sales.  Finally I put up a post about my 200th blog.  There we talked about my top 3 posts to-date.

The Weekly Guest Blog Posts: For the past 2 weeks Kristi Gustafson who writes the On The Edge blog for the Times Union has been on vacation.  While she was out she had scheduled guest blogs to fill the time she was out of the office.  Michael and I were featured in the following:  What Is A Friend?My Dog Is My ChildMeet Rose Winters (AKA Dozenroses13) & Meet Michael Henry (AKA: Michael @tcrpmg) Click the links, check them out, and comment away!

The Weekly Yay: Michael and the Times Union FINALLY launched the long-overdue Biker Blog.  Check it out and leave him some comment love!

The Weekly Read: I’m working on reading The Short Second Life of Bree Tanner.

The Weekly Music: U2 – Even Better Than The Real Thing I heard the song the other day and can’t get it out of my head.  That’s not a bad thing.  I love the song!!

The Weekly Movie: Flight of the Navigator (1986)

The Weekly Time Waster: Google Chrome.  I tried using it a few weeks ago and it kept slowing down my computer and crashing.  So I stopped using it, but my Firefox kept getting hung up.  It shouldn’t take 5 minutes for a page to load.  It was worse than waiting for dial-up!  You can’t imagine how many times I was ready to throw something!  So yesterday I finally decided to uninstall Google Chrome and that seems to have been the problem!  (Yeah, I know, you’re shocked, I’m not putting any links to Google Chrome because I don’t want to encourage ANYONE to install it!!)

The Weekly Downer: There never seems to be enough time to catch up on reading all the blogs I love!

The Weekly Worst Piece of Crap on TV: Wipeout – If I want to watch people run into walls and fall on their face, I can watch myself in a mirror….

The Weekly Food: Italian Goulash, Moe’s Pulled Pork Rice Bowl, French Toast, and Potato Chips.

The Weekly Interesting Fact: In comparison to the size of its body, a Chihuahua has the largest brains among all the breeds of dogs. **

The Weekly Birthdays: John Conklin, Mike Rojas, Nadine Avery, Paul ‘Ozzie’ Cooper, Rory Woods, Wade Clark, Andy Sleurs, Rachel Armstrong, Darla Poisson, Melissa Markle, Sari Medick, Brandon Powers, Gino Balacic, Ismay Ashley, Terri Rossi, Kristi Gustafson, Yvonne Turchetti and an extra special 40th Birthday shout-out to Kerm Tristani.  I hope you all had fabulous birthdays.  Leave a comment and tell us what you did for your special day.

The Weekly Birthday Wish: Kristi Gustafson really wants an electric toothbrush 🙂

The Weekly Activity: Job search (Times Union Job Fair) and blogging.

The Weekly new people I’ve found on Twitter: I created a new Twitter name GiveAwaysForYou to post up giveaway tweets so they don’t flood my Dozenroses13 feed.  Hopefully one day I’ll be posting my own giveaways.

The Weekly Charity I’m Pimping: Kristi Gustafson will be guest bartending Monday July 26 from 5:30-7:30PM at the award-winning Dale Miller Restaurant.  Dale Miller is generously donating 25% of the bar proceeds from the evening to the programs and services of Equinox, Inc. For more information please visit the event page on Facebook.

The Weekly Countdown: Michael & Angela’s photo reception: 2 Days

Weekly Grand Totals: 100+ comments on the Let’s Ride 1st post in the Times Union’s Biker Blog which Michael writes.

The Weekly Hypothetical:

The Weekly Not-So-Hypothetical:  If I told you Michael wanted me to go outside with him so he could “show me his zucchini.”  What would you say?

Please comment and subscribe.

Wave & cupcake images from http://weheartit.com
U2 image from http://www.newszoom.com/search/read/inxs/inxs/7/02/
Interesting fact found at http://lifestyle.iloveindia.com/lounge/facts-about-chihuahuas-4040.html
Kristi Gustafson image from http://www.facebook.com/#!/photo.php?pid=313244&id=100000018647482

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A friend of mine forwarded this to me today and there seems to be a lot of good tips.  I figured I’d pass this along!

Do you have other household tips to share??

  • Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
  • Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not get moldy.
  • Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
  • Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
  • To make scrambled eggs or omelets really rich, add a couple of spoonfuls of sour cream, cream cheese, or heavy cream, then beat them up and cook as usual.
  • For a cool brownie treat, make brownies as directed. Melt Andes mints in a double boiler and pour over warm brownies. Let set for a wonderful minty frosting.
  • Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
  • Use mini snickers bars to make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes. Serve alone or with vanilla ice cream. Yummm!
Reheating Pizza
Reheat leftover pizza in a non-stick skillet on top of the stove; set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, re-seal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done. Easy clean up.

Extending Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

Newspaper weeds-away
Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go. Cover with mulch and forget about weeds. Weeds will get through some gardening plastic but they will not get through wet newspapers.

Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can’t see easily.

No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.

Squirrel Away!
To keep squirrels from eating your plants, sprinkle them with cayenne pepper (the plants, not the squirrels). 😉 The cayenne pepper doesn’t hurt the plant and the squirrels won’t come near it. (We found this works for deer as well to keep them out of our roses. Put some cayenne pepper in an old nylon stocking and tie the stocking to the rose bush. Saved the rose buds and we had beautiful roses last summer.)

Flexible vacuum
To get something out of a heat register or from under the fridge, add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get into narrow openings.

Reducing Static Cling
Pin a small safety-pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and… ta da! Static is gone.

Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don’t dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth.


Reopening Envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Voila! It unseals easily.

Conditioner
Use your hair conditioner to shave your legs. It’s cheaper than shaving cream and leaves your legs really smooth. It’s also a great way to use up the conditioner you bought but didn’t like when you tried it in your hair.

Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2 way with Apple Cider Vinegar and 2 drops of dishwashing liquid; mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it ‘home,’ can’t digest it, so it kills them. It may take a week or so, especially if it rains, but it works and you don’t have the worry about pets or small children being harmed!

IMPORTANT INFO ABOUT CLOTHES DRYERS:
The heating unit went out on my dryer. The gentleman that fixes things around the house told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load of clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material. I’m sure you know what your dryer’s lint filter looks like. Well…the hot water just sat on top of the mesh! It didn’t go through it at all! He told us that dryer sheets cause a film over that mesh and that’s what burns out the heating unit. You can’t see the film, but it’s there. It’s what is in the dryer sheets to make your clothes soft and static free…that nice fragrance, too. You know how they can feel waxy when you take them out of the box…well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down. He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. That preserves the life of the dryer at least twice as long! How about that!?! Learn something new every day! I certainly didn’t know dryer sheets would do that. So, I thought I’d share!

Note: I went to my dryer and tested my screen by running water on it. The water ran through a little bit but mostly collected all the water in the mesh screen. I washed it with warm soapy water and a nylon brush and had it done in 30 seconds. Then when I rinsed it…the water ran right through the screen! There wasn’t any puddling at all! That repairman knew what he was talking about!

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