Fried Potatoes, Sweet Peppers and Shallots

Fried Potatoes, Sweet Peppers and Shallots

I just used the last four potatoes from our 2021 harvest.  They were starting to sprout but not so much that I couldn’t use them.  We also have a few shallots left so one went in the pan along with some frozen sweet pepper strips and a couple of cloves of garlic. Saturday’s breakfasts almost always include potatoes of some sort, whether fried or oven roasted, along with eggs, toast and fruit. I use a mandolin to slice the potatoes and a knife to slice...
Repurposed Chili Casserole

Repurposed Chili Casserole

Repurposed Chili Casserole a.k.a. Mexicali Bean Bake is a dish I’ve been making for well over 30 years.  I first found the recipe in an old vegetarian cook book.  It is now online at cooks.com. I probably made it once or twice following the recipe.  Then I realized that you could just use leftover chili for the bean mix, while still using the cornmeal batter to complete the dish.  I also thawed some garden corn from the freezer.  Yes, the raccoons...
Garden Tomato Soup

Garden Tomato Soup

If you have a big garden you’re probably still buried in tomatoes.  Along with canned salsa, frozen tomatoes,  both roasted and stewed, and spaghetti sauce I’ve been making tomato soup base.   We grow a variety of heirloom tomatoes, red, yellow, purple, orange and  green striped.  The yellow ones especially mellow out the more acidic tomatoes so there’s usually no need for added sugar.  You could always add a carrot for a little sweetening....
Rhubarb Raspberry Cobbler with Cardamom

Rhubarb Raspberry Cobbler with Cardamom

I don’t make a lot of desserts but we have rhubarb and raspberries.  We usually eat the raspberries fresh but we’re not into chewing on raw rhubarb, though I remember doing it as a kid.  So a cobbler came to mind and I turned to my 50 year old trusty Better Homes and Gardens cook book. I did pop online to check out various recipes so I took some liberties with the basic recipe, including reducing the amount of sugar used.  Here goes it....
PESTO TIME

PESTO TIME

The basil and parsley are growing quite nicely this year.  It’s not tall yet but there are numerous plants with big leaves in our garden so I had plenty to harvest for a batch of pesto. The ‘traditional’ pesto is made with basil and pine nuts.  But there are as many different pesto recipes as there are cooks.  You can mix or match all kinds of greens, including but not limited to, basil, parsley, mint, spinach, arugula, garlic...
Rhubarb Ginger Pie

Rhubarb Ginger Pie

The rhubarb plants are big and strong this year.  I have already made our favorite rhubarb crisp, but this time Noel wanted a pie.  I don’t usually bother with pies because they’re too fussy, though I suppose if I bought the crust it would be a lot easier.  But then I don’t think I would have received 5-star ratings from all of my usual tasters! Here’s my recipe: Crust 2 cups unbleached flour (I used 1/2 cup soft whole pastry...

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