Garden Recipes – Parmesan Crusted White Fish (Easy!)

May 8th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

This turned out just fabulous.  Not only is it a pretty dish, but was delicious too!  It was even tasty as a leftover.  Although, be warned, it is a bit rich tasting.  Very simple to make though.

- white fish fillets
(of any variety of fish with white meat.  I had fresh caught whiting, thanks to hubby, so that’s what we used.)
- Olive oil
- finely ground, fresh grated parmesan or romano cheese. (a quick run in the food processor does a great job with the cheese for this recipe.  Fresh is always better tasting.  The preshredded won’t give you the same results.)
- paprika
- lemon pepper

Preheat oven to 400 degrees.  Lightly coat the fish fillets in a little olive oil (both sides).   Dredge the fillets in the cheese, so that both sides are coated.  Place the fillet on a lightly oiled cookie sheet.  Sprinkle with paprika and lemon pepper (to taste).  Bake for approx 15 minutes.  (Note:  cooking time will vary, depending upon how thick the fillets are.  The fish should be white and flakey when done.)

Serve with lemon slices, a nice garden salad, and fresh fruit from the garden.

Posted in Seafood Recipes | No Comments »

Garden Recipes – German Goulash

April 2nd, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

A hearty, flavorful and nutritious meal.

Quarter and slice potatoes into bite-sized slices (I usually do 2 medium potatoes per person, or a little more for leftover).  Place in a pot of water, and boil until the potatoes are tender.  Drain.

Dice one onion, and saute in a light coating of safflower oil.  Cook until translucent.

Add cabbage, thinly sliced.  Add just enough water to barely cover the bottom of the pan (I save the sauerkraut juice at the bottom of the jar and use it for added flavoring.  Waste not, want not!).  Cover the pan and let the cabbage steam.  Stir, as needed.  Once the cabbage is nearly tender, add the potatoes, and 1 tsp of caraway seeds.  Stir, and serve.

Note: you can brown the potatoes separately, if you prefer.  It does make a little nicer presentation, and adds a little extra texture to the dish.

Also:  Try mixing in cooked, sliced German-style sausage or kielbasa.

 

 

 

Posted in Cabbage Recipes, Onion Recipes, Potato Recipes | No Comments »

Garden Recipes – Garden Pasta Salad

March 31st, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Pasta salad is one of my favorites for keeping in the fridge.  Makes great quick lunches, side-dishes for supper, snacks, etc.  And you can do just about whatever suits your fancy with them (see my entry on BLT pasta salad, just to prove that point!) :)    Plus, it’s a handy way to introduce some fiber and raw vegetables into the meals.

I’ll describe what I used for this variation, but put your creative hat on & use what you and your family enjoy.

- 1 box pasta, fully cooked (I prefer whole wheat pasta)
- 1 cucumber, quartered and sliced into bite sized pieces
- 1 red pepper, diced
- 3 stalks celery, diced
- 1/2 cup fresh spinach, finely chopped
- 1 small red onion, finely diced
- 2 tbsp dried parsley (or 1/4 cup chopped fresh parsley)
- 1 cup diced cheddar (small dice)
- enough salad dressing to lightly moisten the mixture (I used Ceasar dressing)

Mix all ingredients, chill and serve.

Other suggestions: Parmesan cheese, olives, cherry tomatoes, artichokes, steamed asparagus, beans, red cabbage, broccoli, cauliflower, peas, snow peas, zucchini

Posted in Celery Recipes, Cucumber Recipes, Herb Recipes, Onion Recipes, Pepper Recipes, Salad Recipes, Spinach Recipes | No Comments »

Garden Recipes – Easy Three Bean Salad

March 31st, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Who doesn’t like bean salad?  Its just one of those dishes that makes you think of summer, picnics, and BBQ’s.  I’m always intrigued by how many people you see buying it premade at the grocery store from the deli section, or in the prepackaged tubs in the “specialty” area … particularly, as it really is so simple and quick to make.

 Ingredients:
1 jar  (can) of green beans (not French cut though)
- 1 jar (can) of wax beans
- 1 jar (can) of red kidney beans (note:  the darker the kidney bean, the more nutritious it is).
- 1 small onion
- 1/2 cup sugar (or the equivalent in substitute – I like to use Agave nectar.  My husband likes sweet bean salad, so if you don’t like it as sweet, you may want to cut back on the sugar a bit.)
- 1 cup vinegar (I prefer apple vinegar)

Drain the beans.  If using store-bought red kidney beans, I prefer to rinse them before use.

Peel & remove the ends of the onion.  Halve the onion, and slice as thinly as you can.

Add the beans, onion, sugar, vinegar, and salt/pepper to taste, and mix thoroughly.

Set aside for at least an hour.  Stir again & taste.  Re-season as necessary (some prefer it sweeter).  The flavor improves once the ingredients have a chance to sit.

Stir before serving to mix the juices up again.

Note: this is one you can make ahead & enjoy throughout the week.

Also, for 4 bean salad, add garbanzo beans.  You may try mixing up different types of other beans as well (black beans, etc.)

Other subjects that might be of interest, see:
- How to Can Garden Vegetables
- How to Grow Beans

Posted in Bean Recipes, Onion Recipes | No Comments »

Garden Recipes – Mary Ann’s Cauliflower Soup

March 29th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

This simple but oh so delicious recipe comes to us courtesy of cousin Mary Ann!  Thanks so much for sharing!  This recipe definitely gets added to the “comfort food” list.

1 large head cauliflower- rinsed and chopped-(discard the harder stems)
3 leeks- soaked to clean and then sliced
3-6 stalks celery- chopped
large can of chicken broth or veggie broth

Put all ingredients in crock pot and cook on high 6 hours or until cauliflower is softened.  Season with a mixed italian seasoning and salt and pepper (but you can use whatever you like).

When the cauliflower is soft, add small container of low-fat ricotta cheese. Stir to incorporate.  Using an immersible blender- blend together the ingredients to make a thick bisque-like soup.

Allow to heat through….serve.

Garnish with shredded cheddar, if you like.  Enjoy!

Posted in Cauliflower Recipes, Celery Recipes, Favorite Garden Recipes, Leek Recipes | No Comments »

Garden Recipes – Wagon Wheels (also sometimes called Pinwheels)

March 17th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Remind you of your childhood?  :)   These are a perfect way to use up any extra pie crust that may be leftover from a baking project.  Truth be told, if I’m baking something with pie crust, I always make extra just for these.

Pie crust (homemade or premade… either is fine)
Butter or Margarine (at room temperature, so spreadable)
Cinnamon
Sugar

1.  Preheat the oven to 400 (F).
2.  Roll the pie crust out to about an 1/8 thick.
3.  Lightly coat the surface with the butter or margarine (you should be able to spread it with a butterknife or spatula, if the butter’s at room temperature).
4.  Generously sprinkle the entire surface with sugar and cinnamon.
5.  Starting at the furthest side from you, tightly roll the crust toward you, until the entire surface is rolled into a log.
6.  Using a sharp knife, slice the log into 1/2″ thick slices.
7.  Place the slices on a cookie sheet.
8.  Bake for about 15 -20 minutes or until golden-brown.
9.  Remove from pan and cool on rack.  Enjoy!

Note:  If you wanted to get a little fancier with them, you could brush them with lightly beaten egg-whites for a glaze, and sprinkle a little extra sugar on top (before baking).

Posted in bakery | No Comments »

Garden Recipes – Egg Vegetable Bake

March 15th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Not sure what else to call this (aside from Yum!).  Hubby even commented that this one of his new healthy favorites.

Ingredients:
1 onion, chopped
1/2 cup chopped green onions
1 cup sliced mushrooms
2 cups chopped steamed broccoli
6 eggs
1/2 cup milk
2 tbsp rosemary
2 tbsp thyme
2 tbsp parsley
sea salt
pepper

Note:  You could substitute any of your favorite garden vegetables that would be compatible with eggs.  (Ex. Tomatoes, Peppers, Artichokes, Spinach, etc.)  Also, you can dress it up with cheese. I didn’t use cheese (as a test), and nobody even missed it… likely because of the large quantity of herbs.  But, it worked.

Preheat oven to 350 degrees (F).

Step 1:   Grease the inside of a square casseroled dish (I used butter).
Step 2:  Warm your skillet with a little safflower oil.
Step 3:   Place onions and mushrooms in the warmed skillet & saute until tender (stirring occasionally).
Step 4:  Add the rest of the vegetables and herbs, cooking until warmed (stirring occasionally).
Step 5:  In a separate bowl, beat eggs and milk together until well mixed and frothy.
Step 6:  Add the vegetable mixture to the casserole dish.
Step 7:  Add the eggs to the casserole dish.
Step 8:  Bake until the top is firm when tapped (about 35-40 minutes)
Step 9:  Slice and serve.

Suggestions for side dishes:  garden salad, fruit salad, fresh bread

Also, when I harvested the broccoli in the fall, I also saved the stems, cut them up and froze them separately.  (see How to Freeze Broccoli)  I use them mostly for soups, but they worked well for this dish as well.

Posted in Broccoli Recipes, Green Onion Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes | No Comments »

Garden Recipes – Baked Potatoes & Trimmings

March 14th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Baked potatoes are often overlooked as something you eat only when you’re out at a nice restaurant for dinner.  But they’re so easy, mess-free, and economical to cook at home!  Use them as a side dish, or as the entree’.

Since we’re heating up the oven anyway, we always cook extra.  The leftovers can be used in all sorts of ways, and cook quickly as they’ve already been cooked.  (Use them in hash, home fries, breakfast scrambles (good at any time of the day!), casseroles, etc.)  In a pinch they’re not bad to nibble on either.

To bake them:

1.  Preheat your oven to 350 degrees (F)
2.  Wash the potatoes, removing any eyes that are forming.
3.  Prick each potato a couple of times with a fork. (This will prevent the build up of pressure inside the potato as it cooks.  If you don’t you may have exploded potato all over the inside of your oven.)
4.  Some people like to coat the potato skins with butter, margarine, or such.  We never bother.
5.  Bake until a fork an easily be inserted into the potato.  Usually about an hour for average sized baking potatoes.  Large potatoes can take longer.
6.  Remove the potatoes with tongues and place on a serving dish… enjoy!

Suggestions for serving as baked potato toppings:  butter/margarine, sour cream, fresh chives, powdered chives, steamed broccoli, cheese of nearly any kind, chili… use your imagination!  (This is also great for kids, as each child can express their individuality in how they create their potato masterpiece!)

Note:   if you’re on a tighter schedule, or just want to use less electricity, slice you potatoes in half lengthwise.  Coat the cut side with butter or such, and place in a casserole dish.  Bake until a fork is easily inserted… about half the time of baking the whole potato.

Posted in Potato Recipes | No Comments »

Garden Recipes – Lobster

March 10th, 2012


A Garden Recipe Idea from HowToGardenAdvice.com

Cooking lobster at home couldn’t be easier.  Everyone makes a big deal out of it, but it’s one of the simplest meals you can prepare.  Granted it is  a bit messy, and is not the cheapest meal.  However, if you watch for the right season, you can often find it more affordably.  (Summer season prices tend to be better than winter.)

Note: there is a difference, in the winter’s lobsters have a harder shell and the meat is a little different (considered premium).  Thus, the term “hard shell” lobster, if you hear it.  Soft shell lobster, is lobster harvested in the summer season, and sold at a more reasonable price generally.  Check your local seafood markets and compare to the grocery store price before buying.

First – figure out what else you’re going to be serving and prepare it first.  It really only takes about 25 minutes to cook the lobster (10 to heat the water, 15 to boil the lobster).  I usually just keep it simply and do baked potatoes and a green salad.

Time saving note on the baked potatoes:  rather than wait and hour or so for your potatoes to cook, you can slice them in half lengthwise.  Coat the exposed area with a little butter or margarine (to keep from drying out too badly) and place in a corning dish.  Bake at 350 until a fork inserts easily (usually around 30 mins, depending on how big the potatoes are).

Back to the lobster.  Yes, you will need to cook the lobsters live.  (Their meat spoils very quickly. )  However, it really is a quick process for both of you.

1.  Place a large soup pot on the stove top.  Add 4-6 inches of water, and bring to a boil.

2.  Place the lobsters in, head first, into the boiling water, and cover the pot.  Set the timer for 15 minutes.

3.  Melt the butter to serve on the side.  Slice the lemons, if serving with lemons.

4.  When the timer goes off, remove the lobsters, let drain a bit, and serve while still hot.

Note:  you’ll need nut-crackers and picks to remove the meat. Dip the meat in the melted butter, then savor! :)

We always place a large bowl in the middle of the table to drain the claws in and such, and for placing the discarded shells.

Posted in Seafood Recipes | No Comments »

Garden Recipes – Soft Herbed Breadsticks

March 3rd, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

This bread recipe works well when you don’t quite have all the time in the world to let the dough rise, and rise again.  (It only goes through one rise.)  And, it’s fun to make.  Get the whole family in on it.

Here’s the base recipe.  Look at the end for some suggestions for creative, flavorful alternatives.

Mix in a large bowl, until the yeast is dissolved:
- 2 tsp active dry yeast
- 1 and 1/3 cup warm water (not more than 115 degrees)

Add & mix in:
2 tbsp honey (or agave nectar)
1 tsp salt
3 tsp vegetable oil

In a separate bowl, combine:|
1 cup all purpose flour
2 cups wheat flour (I used organic white whole wheat flour)

Add flour to the moist mixture, one cup of flour at a time, mixing completely before adding the next cup of flour.  Knead the dough until smooth.  (if the dough is still sticky, add a little flour at a time, as you’re kneading, until it’s smooth but not sticky).

Cover the bowl with a clean dish towel, and set in a warm place to rise (about 45-60 minutes).

Preheat the oven to 400 degrees.  Grease 2 cookie sheets.

Divide the dough into approximately 24 pieces.   Then, for each piece, roll into a thin, long rope, about 10″ long.  Set in the cookie sheet.  (If the dough is sticking to the surface you’re rolling them on, try adding just a little flour to the surface first.)

Once all the “sticks” have been placed on the cookie sheets, separate one egg, white from the yolk.  (Crack the egg over a cup, gently catching the yolk in one half of the shell.  Let the egg white fall into the cup.  Gently pour the yolk into the other half of the shell, again, letting the white fall into the cup.  Repeat until you have the majority of the egg white separated… being careful to NOT break the yolk.  Save the yolk in a covered cup in the fridge to use for something else… like a scramble in the morning!).

Whip the egg white with a fork or whisk briefly (maybe 15 seconds).  Then, using a kitchen brush, paint the egg white generously onto the bread sticks, covering them.

Bake for 15 minutes, or until golden brown.

VARIATIONS:
- After coating with the egg white, sprinkle the break sticks with your favorite toppings (grated Parmesan, garlic salt & parsley, coarse salt, sesame seeds, etc.)  Then bake following the instructions above.
- Mix your favorite herb (or cheese) into the dough.

Note:  If you don’t have whole wheat flour, you can use all “all purpose” flour.

Posted in bakery, Herb Recipes | No Comments »

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