I’m back from my sort of hiatus – hello! Life lately has been downright busy, so I took an unintentional break from posting new recipes. I’m sorry and I’m back! The weather in Washington has been incredibly hot lately, so not only have I not been in the mood to go anywhere near a stovetop, […]
A good friend of mine gave me some zucchini from her garden that were absolutely HUGE! I am still coming up with some good zucchini recipes that do them justice. They are so delicious! Fresh is always best, and even better when they have been grown with love. I make tomato tarts quite often, and I use a wide variety of tomatoes. I especially love using the heirloom tomatoes. This was the first time I decided to make them with zucchini though. I don’t know why I never tried this before because I love both tomatoes and zucchini, as well as almost all other vegetables, but there is a first time for everything I guess. Now I know I will definitely be doing this again; real soon. Adding lemon to dishes really seems to make them perfect for spring and summer, and it just seems to make them really fresh…
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Our tomatoes from our garden have been coming for about 3 weeks now. Way earlier than normal, however, the large tomatoes are just starting. What else do you do when that happens? Well BLT’s of course! I wait all summer for that wonderful garden tomato taste. I refuse to eat hot-house tomatoes so I am […]
–eggplant (fresh, medium size)
–soy sauce (3 tablespoons, bottled)
–minced garlic (bottled, 1 tablespoon)
–lemon juice (2 squirts, bottled)
–red wine (2 tablespoons)
–extra virgin olive oil (1 tablespoon)
–sesame seeds (2 tablespoons, bottled)
1 – Prick the eggplant all around, generously. Place in the microwave, on an uncovered plate, and microwave for 5 minutes. Turn over, and then microwave for 5 minutes more. Let cool. Then cut into 2 pieces, and rake out the pulp, discarding the skin.
2 – Criss-cross the pulp with a knife. Then place in a mixing bowl. Add soy sauce, minced garlic, lemon juice, red wine, sesame seeds, and extra virgin olive oil. Stir well.
3 – Refrigerate for at least 2 hours before serving. Serve with crackers.
–eggplant dip inspired by Better Homes and Garden magazine.
Note: To make a fancier recipe, substitute white wine for the chicken broth.
–6 chicken tenderloins or breast strips
–rosemary (dried, bottled, 1 teaspoon)
–basil (dried, bottled, 1 teaspoon)
–fresh tomato (medium, chopped)
–baby bella mushrooms (fresh, 4 or 5, quartered)
–sliced onion (one-half, medium)
–red bell pepper (one-half, sliced)
–chicken broth (one-eighth cup, non-fat, low sodium)
–cream peas (1 package)
–salt and pepper
–Bac’n pieces (1 tablespoon, bottled)
1 – Place the cream peas in a slow cooker. Add water to cover. Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil. Cook for 4 hours on low or 2 hours on high.
2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish. Season with basil, rosemary, salt, pepper, and olive oil. Microwave on high for 5 minutes. (The tomato will disintegrate, making for…
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It’s summer, and okra is coming out gardens all over the South by the bushel. Here is the Miss Ida’s recipe for a wicked stewed okra and tomatoes, one of my childhood favorites. The post Miss Ida’s Okra and Tomatoes appeared first on Ann Cavitt Fisher.