indoor/outdoor garden update/notes

no new recipes to post at this time so spending some time gardening

picture sheet from 04/12/2012, planted approximately 04/01/2012

05/05/2012

thinned multiples to separate containers

some planted in the garden 05/14/2012

flats outside in the warm weather (mid 60’s-70’s) during the day, some days in at night, rain fall, full sunshine, better growth.

 

NOTES

• original plantings, tomato, muskmelon, peppers, cauliflower, brussels sprouts.
• planted muskmelons outdoors too early before soil was warm (start again)
• sprouted over the stove, under counter fluorescent light and natural sunlight kitchen window sill
• using fish emulsion (2-3-1) $12.85/pint and root developer (4-10-3) $7.85/pint sparingly , rainwater when possible, just a bit of 10-10-10, 4lbs@$9.95 granular in some (Miller Nurseries)
• jiffy 7 peat pots for starter, moistened in enclosed container, no water.

  Burgess 8306     Jiffy-7 Quantity 24          $3.79

• transplant mix , garden soil unsterilized, compost, sand, perlite
• approximately 21 seedlings planted 05/14/2012, tomato, brussel  sprouts, cauliflower, two days light rain followed.
• some failures  getting some onions and chives started

 

OUTDOOR GARDEN

Cilantro, Sage,  Parsley (2), Dill, Oregano(2)

• Oregano and  Parsley was split
• Dill and Cilantro new this season

 

 

Raspberries in full force growth

Dwarf Flowering Cherry (Prunus besseyi)

yet to be transplanted

roasted vegetables

one of the best ways too cook vegetables you have on hand it to roast them. Easy preparation.

On a stoneware sheet pan diced and bake what have you in a medium oven till tender about an hour or so.

 

 

Here we have white onion, mushrooms, tomato, red pepper, and garlic. Season to your taste

with salt, pepper, and herbs. When completed, spoon on a bun, top with grated cheese.

Delicious !

 

Store the remainder for many uses, over pasta or when you need a side of vegetables with your meals, or a filling.

meatloaf pepper poppers

  Stuffed mini peppers.

There is many directions this recipe could have gone. With the mini peppers, instead of large green peppers, some kind small bite meal was in order.

Since I had some ground beef, sort of a meatloaf stuffing came to mind.

About 1/2 an onion finely chopped, hmmm.. a bit of fat, a slice of bacon would be good for juicy flavor as the pepper would encase the beef while cooking… bread crumbs… no.. due to the size of the peppers, finely  chop the bacon onion and a bit of garlic, processed in the mini chopper.

 

Ok …now I should season the meat due to the small size that each meatloaf inside the pepper would be.

Also cheese come to mind specifically some American cheese that I have , perhaps not though, I didn’t want them too gooey… now I’m thinking of sort of a chilies rellenos  style.. I could blister, skin and stuff the peppers with cheese and meat mixture and coat and fry them… maybe another day. I want to stick with the mini meatloaf theme.

Back to the seasonings, a shard of cinnamon, whole allspice, peppercorns, clove,(grind or smash them to powder) hot red pepper flakes,

celery cumin, and caraway seed.

add to the beef with the onion mixture and refrigerate while processing the peppers.

With a sharp small paring knife slice off the top and gently cut out the ribs and seeds.

 

 

(looks like the planet killer from star trek… maybe not)

Now I have to have a oven proof container to hold the minis… Details…details…

The rectangular blue corning ware one will do…

In goes the meat mix, I used the stem end of a spoon as a shovel to fit into the pepper to avoid air pockets when filling with the meat. I thought of a bread crumb topping…

 

 

 

about 350 – 375 degrees for about 20-25 minutes.

I let them cool to room temp for tasting.

Not bad, the amount of spices need to be increased.

The peppers are still crunchy and held the juices of the meat within.

Even better after refrigerated as in a regular meat loaf…

BUT WAIT…

a sauce ? Over the top of them?  could they be possibly be cooked in a tomato based sauce ? Would they hold together?

for now not!

tortilla dinner

Thanks to the girls for cooking dinner for fajitas.

   

We (Renee and I) were outside working on the cars/trucks.

My palette

   

Chicken and beef fajitas with fresh guacamole.

The feast preceding Canasta, we (either Renee/Justine and I) vs.  Kaila and Diane , won 2 of 3 games !!!!!!   YEA!

Chicken Leg Vegetable bouillabaisse

 

At least two servings depending how it’s served.

Items on hand:

2 chicken legs (drum sticks only, no thighs)

stock

green pepper

onion

garlic

celery

diced tomatoes

mushrooms

frozen assorted fish (paella) mix *

herbs, as desired

proportions : you want to highlight the vegetables (garden fresh if possible) and mushrooms in this dish.

*this is a warehouse club item, frozen assorted pieces of fish, shrimp, crab etc.

 

With a sharp knife cut the thick lower portion of the chicken leg parallel to the bone and flatten somewhat (leave attached to the bone for flavor).

In a medium stock pot with oil, butter,etc, brown the chicken legs, season with salt and pepper if desired.

Now remove the legs from pan and sweat onions, celery, for several minutes. Season and add oil if needed.

Add tomatoes and cook for several minutes, then add green pepper, garlic and hot stock with about an inch to cover.

Simmer, covered, about ten minutes, taste and adjust per your taste.

Add fish and simmer a couple of minutes and add a good amount of sliced mushrooms to bulk out the mix.

Add additional stock if needed to immerse all the ingredients. Again, season to taste and simmer till all is completely heated through and melded.

Remove from heat and let stand 10 minutes.

Now how you eat it is up to you, alone it’s similar to a bouillabaisse, you can slice the chicken and remove the bones or leave them as is and serve in a bowl and eat the meat from the bones a la caveman.

Other suggestions:

Additions:

• cooked pasta,rice,diced potatoes,dumplings

Garnishes:

• small diced green onion tops
• cheese,grated
• smoked,dried hot pepper flakes
• dill seed, sesame seeds, etc.
• fresh herbs

sides:

• bread, biscuits, fries, clam cakes, flat bread

beverage pairing : your suggestion?

Adapted from an Avec Eric recipe

yardwork and garden

pizza

 

pizza… diced chicken,tomatoes,a bit of salami,ham, jalapeño cheese, on a white flour/white cornmeal crust, heavy but filling supper.

Broccolli Veggie Bake

fresh broccoli florets
sweet onions
sweet peppers
mushrooms
garlic
olive oil
butter
salt
pepper
flour
cheese
milk
egg(s)
bread crumbs

in 2 oven proof rectangular dishes arrange broccoli to cover each to measure.
Line one dish with plastic wrap long enough to fold over and cover the dish when filled
butter /oil the other.
coarsely chop broccoli, blanch in boiling water for 3-4 minutes till bright and crunchy
set aside in bowl, reserve a cup or two of the blanching water.
coarsely slice vegetables, drizzle with olive oil and season with salt and pepper
oven roast about 20-30 minutes.
add the roasted veggies to the broccoli
In a pan, heat olive oil , butter , vegetable oil, etc and add flour for a roux,
planning on enough sauce to cover all the vegetables
add milk, cream, cheese etc.
thin with the reserved broccoli water so it’s not too thick.

go light on the cheese and milk for the sauce so the flavor of the veggies come through.

heat over medium heat stirring constantly to avoid lumps

temper in and egg or two,and season to taste, with herbs if desired

mix sauce together with the veggies and correct seasonings.turn into the baking dishes, and top with breadcrumbs, cracker crumbs etc

wrap the dish with the plastic wrap and freeze,
Bake the other dish about 350 for 20 minutes till bubbly.
finish cooking by broiling till crumb top is golden brown.
let sit several minutes till set up, serve.

When the other dish is frozen remove from dish return to freezer.

When ready to cook remove plastic wrap return to original dish and bake.

good side dish or main dish, and you have a spare dish frozen for future use.