Scallops with Broccoli Rabe
Scallops and Broccoli Rabe
I had some beautiful broccoli rabe and was looking for a quick meal to make with it. Broccoli rabe is also known as rapini. (Pictured below)
Its been hot lately and I didn’t want anything that took a long time to cook. I found some scallops in the freezer and went with it. I sauteed an onion in some oil and while that was cooking I chopped the broccoli rabe and blanched it in a small pot of boiling water. I used a slotted spoon to get the broccoli rabe out of the water and set it aside. In the same boiling water I cooked some angel hair pasta. It only takes about 5 minutes to cook. I added the scallops to the onions in the skillet and sauteed them for a couple of minutes. I pulled the scallops and onions out of the pan. I added a little more oil and then the broccoli rabe and the hot cooked pasta to the skillet. I added some salt, pepper, a little hot sauce and some parsley. I added the scallops to the pasta mixture and stirred until heated through. Easy, fast and very tasty. About 20 minutes start to finish.
Broccoli Rabe
Multi Bean Salad
Multi Bean Salad
I’ve been on a salad kick lately. Maybe the high temps have something to do with that. I was talking to my friend, Mari, last night and we were talking about favorite salads. We both agreed that we love bean salad. As a kid I remember my Mom’s three bean salad. I find myself making this dish with more than three types of beans. Everyone seems to have their favorite combination. I start with green beans and then check out my pantry for what other beans to add. Here is the one I made this time.
Multi- Bean Salad
1 lb. cooked green beans, sliced
1 can lima beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 medium sweet onion, chopped
1/2 c. chopped fresh parsley
1 c. apple cider vinegar
1/4 c. sugar
1/4 c. oil
2 T. Tuscan seasoning- or whatever herb blend you like
1 T. hot sauce, or to taste
Salt and pepper to taste
Combine beans with onions and parsley in a medium bowl. Combine remaining ingredients in a small bowl and pour over the bean mixture. Stir well and chill a couple of hours before serving. Serves 8.
Edible Landscape Program
I will be doing a talk tonight on edible landscapes. The program is at the Peninsula Library and starts at 7 pm. Peninsula Library is on Riverview Rd. just South of Rt. 303.
Edible Landscaping
June 18, 2014 7:00-8:00PM
Edible Landscapes with Judi Strauss
If the only food you grow in your yard is in a traditional vegetable garden it is time to think outside the box. You will learn how a number of plants can be incorporated into your yard to create a true food garden. From edible ornamental plants, edible flowers, fruit-bearing shrubs and even weeds that can be eaten, we will discuss how little changes can reap big rewards.
http://www.peninsulalibrary.org/programs.php
Smoky Succotash Salad
Smoky Succotash Salad
I was looking for a salad idea the other day and found the answer in my freezer. I had a bag of lima beans and some corn from last year. I also had a ham bone. Not what you might think of for a salad but I needed it to work. I started by putting the ham bone in a pot with some water and let it simmer for an hour or so- to get some of the flavor out. I added the lima beans and corn and cooked them until tender- about 10 minutes. I figured this would add flavor to them. I drained off the veggies, let them cool, and combined them with a sweet pepper and ham I’d cut off the bone. I still needed a dressing and since I had an open container of sour cream I used that. Here is the recipe I ended up with. It ended up tasting really good. Went well with steaks and tuna off the grill.
Smoky Succotash Salad
1 lb. lima beans, cooked and cooled
4 c. corn off the cob, cooked and cooled
1 sweet pepper, seeded and chopped
1-2 c. cooked ham, diced
Dressing:
2/3 c. sour cream
3 T. apple cider vinegar
2 T. sugar
1 t. grated ginger
1 t. hot sauce, or to taste
salt and pepper to taste
Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.
Mulberries and the Squirrel
He’s watching them ripen
I was so excited to see how many mulberries I have this year. The tree is pretty tall now so I’ll need to get out a ladder to get many of them, but there are still plenty at arm’s reach. I had visions of mulberry pie or tart. Perhaps some jam or jelly. Yum. I was out taking pictures of the higher fruit when I spied a little visitor. The squirrel was just sprawled out all cozy. He obviously had no interest in going anywhere. All I could think of was that he had the same thing on his mind- those berries. Well, most aren’t ripe yet, but I’ll scale down my dreams of a big berry harvest. I have a funny feeling the squirrel is going to be enjoying them, too. I only hope he will keep his harvesting to the ones up high and at least let me get the lower ones!!!
Some of my mulberries. How many will I get?
Edible Flowers
Violet
I’ve been cooking a lot with flowers lately. I often add them to salads, infuse vinegars and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes. Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor flowers make it special. Below are 2 lists- one of edible flowers- the other of flowers that are poisonous. Be sure you know what you are eating-and only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
Warm Pasta Salad
Warm Pasta Salad
I love to make this salad when I have really good tomatoes. It is one of my favorite ways to enjoy fresh tomatoes. The base of the salad is a mixture of tomatoes, mushrooms, onion and some seasonings which are allowed to blend together in the fridge overnight. When you are ready to have your salad toss the cold tomato mixture with fresh cooked hot pasta. The pasta tomato mixture is served right then, warm and fragrant. I often sprinkle some Parmesan cheese on the top, or serve on the side. I do sometimes serve the salad cold.
Warm Pasta Salad
1 lb. Plum tomatoes, chopped
1 medium sweet onion, chopped
4oz. Fresh mushrooms, sliced
2 cloves garlic, minced
¼ c. fresh parsley, chopped
1 T. dried basil 1 T. capers, optional
1 t. dried oregano
½ c. olive oil
¼ c. red wine vinegar
3 T. balsamic vinegar
Dash of hot red pepper flakes
Salt to taste
1 lb. Uncooked pasta
Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.
Father Food Memories
One of my favorite memories of my Dad involved a very special breakfast only he and I shared. Every summer there was a park we would go to for family picnics. We went to a place call Pine Way Trails. It has long ago been sold and the land developed. The place would get very crowded so we had to go early to get a prime location by the lake and enough tables for everyone. My Dad and I would go before anyone else. Back then it made me feel so special to go and to help. I am guessing it was because I was the baby and no one else wanted to have to get up so early.
We’d get there and the mist would still be rising off the lake. I’d help him unpack the car and place the tables where we wanted them. He’d get a fire started in one of the grills and get out the cast iron skillet. Over the fire he’d cook us bacon and then cook a couple of eggs. He had his thermos of coffee and I had orange juice. On paper plates we’d sit and enjoy our breakfast together. I don’t think as a kid I really appreciated the skill it took to get that fire just right. The bacon was crisp, but never burnt and the eggs would be sunny side up- with the yolks warm yet runny. I’d use my bacon to get the last of the yolks off my plate.
Later in the day everyone else would arrive. My mom, sister and brother, aunts, uncles, cousins, friends. We’d have a wonderful day together swimming and fishing and eating grilled hot dogs and hamburgers, chicken and salads and fresh melon. It was noisy and so much fun. But that special part of the day for me was the breakfast my Father and I shared, quietly by the lake. I got out the cast iron skillet this morning- cooked some bacon and eggs and thought of him.
Ice Cream Cake Roll
Ice Cream Cake Roll
I was looking for a seasonal dessert for dinner with friends. Since the weather has been getting warmer I decided to make a cake roll and fill it with ice cream. I used homemade strawberry ice cream, recipe follows. You could use store bought ice cream, if you prefer. Start with the sponge cake roll recipe below and use whatever flavor ice cream you like. You’ll need about a quart of ice cream- or a little more.
Sponge Cake Roll
This sponge cake roll can be filled with whipped cream or ice cream, or use your favorite filling.
5 eggs, separated
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
2/3 cup cake flour*
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners’ sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. The trick is to let the ice cream soften up a few minutes before spreading it on the cake. But don’t wait too long. Rather than trying to let the ice cream get soft enough to spread I used a spatula to sort of cut slices of ice cream and place them on the cake. Store ice cream cake roll in freezer until ready to slice and serve.
*If you don’t have cake flour you can make your own. Measure out a cup of all purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. For larger amounts place 7 cups of flour in a bowl and combine with 1 cup of cornstarch. Mix well or even sift together. Store in an airtight container.
Roll up cake in a towel while still warm
Spread softened ice cream over cake and re-roll.
Keep in freezer until ready to slice and serve
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.
Just in Thyme Potato Salad
Just in Thyme Potato Salad
I find myself looking for more and different salads all the time. I love potato salad. Honestly, I love potatoes pretty much any way they are prepared. With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.
Just in Thyme Potato Salad
2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste
Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.
* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.
