Posts Tagged ‘HOME GROWN

29
Apr
17

Garden 2017

With a LED grow light, tomatoes were started indoor several weeks ago with good results. Now set out into the warm sunshine outdoors. Seeds started in Grodan Rock wool grow plugs and placed into the lava rock net pots. A small heating pad was used. Some buds already forming.


Already the need for trellising.


5 sites for tomato and one for greens, at right. Tomatoes are a mix of  Burpee and High Mowing Organic small container sized tomatoes, same as last year.

The PVC pipe constructed tomato tower. Better than the rigging I had in the past. Let’s see if they get to the top , 7 ft height.

Setup is hydroponic DWC , 6 site. Easy to tend to , no watering or weeding required (just the mixing of nutrients and changing periodically).

The small 12 site NFT system also in the works for greens under construction.

23
Nov
16

Beef Barley Tomato Soup

Similar to the recipe on the box of Quick Cooking Barley, but made with a soup base my daughter made.The  soup base consists of :

Celery, leeks, onion, garlic, parsley, tomato, potatoes, that had been cooked for 1 and one half hours, processed in a blender and strained. It’s a healthy food recipe called Special Soup or Hippocrates Soup,  it’s a good tasting nourishing soup alone or as utilized as a base for other recipes.

To the soup base, add the following, when completed cooking :

  • Beef chuck , diced to small size suitable for soup.
  •  Olive oil, bacon fat etc. in the pan. Fry the beef, till almost fully cooked.
  • Diced onion, roughly 1/2 as much as the beef.
  • Salt, pepper and seasonings to taste.
  • One or two medium tomatoes, diced chunky.
  • Finish with finely chopped garlic, cook till the ingredients are wilted.

Meanwhile in a oven proof measuring cup, mix a measured amount of quick cooking barley and water as package directs.

Microwave several minutes, drain, and add to soup.

 I needed some greens in the soup for color , my wife suggested some baby spinach . The spinach was added and then seasonings adjusted and grated Parmesan  added for the finish. Everything was warmed through.

(this soup base would also make a good pasta and beans recipe)

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A very tasty and nourishing soup a recipe worth repeating.

12
Nov
16

After shopping, quick bite supper

Sourdough flatbread, fresh ground beef pan fried pattie,  romaine lettuce, cherry tomato, cucumber, sauteed mushrooms.

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On a later date  a redo of this recipe.



Fresh ground beef, Hawaiian sea salt and pepper. Pan broiled.


Lettuce and  spinach….


Add burger, cucumber, mayo, ketchup, bacon, caramelised onion, parsley.

The flatbread was a bit tough, all in all a good meal. 

21
Oct
16

hydroponics summer/fall

This year the outdoor  hydroponics consisted mostly  of cherry tomatoes, Burpee and High Mowing organic Bartelly F1, three plantings, though I did not track how many from each variety. Late start as they require warmer temperatures possibly a heat mat to germinate than other varieties of greens I had grown from  seeds. This was the answer though as to a better variety to grow hydroponically compared to last year as they produced grapevine like clusters of tomatoes. Trellising needs to be improved, not tall enough to support the height of the tomatoes, some stems folded and split and leafs became mottled. Late in the season trimmed lower leaves as it’s probably close the end of the growing season (outdoor). the most recent pick some were more sweeter than others but the fact the they are still growing and ripening is a plus. may also benefit from some type of trellis/plastic wrap for cool weather protection.

Overall a big improvement from last year variety of tomatohydro7

fullsize

hydro1

hydro5

hydro4

hydro3

hydro2

 

 

11
Sep
16

stuffed eggplant

Eggplant is one if those ingredients that can replaced meat or augment it. Usually I prepare one type of eggplant recipe most often, sliced , breaded, and fried, or baked. That  method requires preparation. If you follow the salt and drain routine to remove the moisture from the eggplant this is  more prep time. Occasionally viewing cooking shows on TV gave me the idea to change the routine breaded eggplant recipe.

Stuffed eggplant seemed like a straight forward recipe, remove the eggplant interior  from the eggplant, once sliced in half lengthwise, and return it to the shells after being cooked and mixed with stuffing components and baked.

 

img_0836A quick search for Lydia’s stuffed eggplant recipe gave me the starting point for the recipe. Ground chicken thighs would replace the ground beef.  Also I would being using one rather large eggplant.

No breadcrumbs were available so stubborn me, resisting the quick trip to the market to get some, made a quick biscuit recipe. Then when done, further baked  at a low heat to dry it out some what. Finally this was cut to resemble cubes of bread. This biscuit was in the form of one large round biscuit , the dough being pressed into a large diameter cake pan which fit in the microwave/convection oven.

Time wise the stuffing had be be cooled when completed so there was sufficient time to prepare the cubed bread substitute. img_0835

 

The ground chicken was cooked and then added some rice wine, another substitution as I don’t usually have white wine available as an Italian kitchen would. No green bell pepper available either.The Parmesan cheese only measured about 1/2 cup. Now the recipe was coming together, this was along the lines of a meat stuffing one would prepare for a turkey for example.

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Didn’t get any pictures when this was done from the oven but the result did remind me of a stuffing for poultry with a filling meatloaf like texture, the biscuit substitute actually better than bread due to the fact it was denser. Cherry tomatoes (we are fortunate to have a small amount of hydroponic cherry tomatoes available, more on that endeavor to be posted) also rounded out the stuffing and thyme instead of parsley, perhaps that accented the the poultry flavor with the ground chicken thighs.

All in all a good meal and as I am partial to cold meatloaf sandwiches, this meal was better the next day un-reheated.

I’m going to rework this recipe as far as the stuffing combination, rice will be used instead of the bread and it most likely will have a more spicy flair.

http://createtv.com/recipe/meat+stuffed+eggplant

 

 

 

27
Jul
16

Summer 2016

Now that the hot weather is upon us, menus have switched to meals requiring less heat indoors for preparation, except for late hour bread baking.

Here just a few meals via photos

grilled meal

rice and veggie

bread still bakes during the hot summer

simple greens

BBQ pizza

risotto with greens

take out salad

small breakfast

chicken and greens salad

hydroponics greens

Couscous and leeks

couscous, salad , topped with grated cheese

take out roasted veggies


14
May
16

stuffing for breakfast ?

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maybe a new series,  “Keyboard Meals” or “Opening the Kitchen”

a recent email, news letter, from Bon Appetite  cooking without recipes, inspired this dish for first meal of the day.

In your saute pan, which may be a permanent fixture on your stove top,  add diced kale  stems, some garlic and the seasonings of your choice. (Himalayan Sea salt and  pepper medley flakes)

I add butter and/or oil, once the mixture is fragrant, add torn bread, brown and then the kale leaves rough chop.

Plate and garnish with grated Parmesan and dried thyme.

brew up the coffee, and log on ! watch the sun rise, or go to your studio;

YES CHEF !

The original recipe calling for Tempe sounds good I’ll go in that direction soon, but for now, there’s enough on my plate !

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could be considered sort of a a simple salad !

a quick light breakfast that I enjoyed !

Addendum : added fruit as a side dish (not shown)

 




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