Gardening Week 1

Have you started your indoor garden seeds yet for Spring? Now is the time! We are a little late in getting some things off to an earlier start but that's ok! It's all about trying. Some things we succeed at and other times it ends up being a fail. That's why it's super important to try again and again and if all else fails, then run to the local garden center for a plant! Just like artichokes. 

We should've started from seed around January 5th. Last year was our first try at growing artichokes. I found some beautiful plants at a local garden center and decided to give it a try.  Some things I learned.....they take up a lot of space! Artichokes have large beautiful green pokey leaves that require quite a bit of room to spread out and grow. Also, be patient. You get to look at those large beautiful green pokey leaves for quite a long time before an Artichoke will begin to emerge. Lastly, we got several artichokes off from each plant. I think we would've had more if our growing season was longer. Hopefully we will have success again this year!

It's important to find out what zone you live in so you can plant at the appropriate times and actually get a crop. I live in an area of USDA Hardiness Zones 6b and 7a so these are the things we planted from seed this week:

Bell Peppers
Jalapeños
Poblano Peppers
Celery
Oregano
Rosemary
Thyme
Sage
Basil
Broccoli
Cabbage
Cauliflower
Eggplants
Kale
Tomatoes
Leeks
Brussel Sprouts
Mint
Kohlrabi
Lettuce
Swiss Chard
Tomatillos
Chives

Radish seeds can currently be planted in your garden outside. Also this week we will be trying to get Peas, Spinach, Carrots, Dill, and Pak Choi seeds in the ground.  I will keep you updated with our progress. What are your favorite things to grow? 

Ruth's Mile High Biscuits

INGREDIENTS

2 1/2 c. all purpose flour

1 1/2 tsp. salt

1 T. sugar

1 tsp. baking powder

1 tsp. baking soda

3 oz. butter, chilled and cut into small cubes

3/4 c. cold buttermilk

1 large egg, beaten

1/4 c. water

DIRECTIONS

Preheat oven to 425 degrees F. Using a pastry cutter or fork, combine flour, salt, sugar, baking powder, baking soda and butter until crumbly. Add buttermilk, egg and water. Mix just until dry and wet ingredients are combined, don't over mix.

Put dough on lightly floured surface and form into a 6x6 square. Slice into 9 even squares. Move dough to a lightly greased 9x9 baking dish. Bake at 425 for approx. 15 minutes. Serve while warm!

Brussel Sprouts

INGREDIENTS

Brussel Sprouts
Olive Oil
Salt
Pepper

DIRECTIONS

Slice each Brussel Sprout 2-3 times. Add to skillet and sprinkle with olive oil. Season with salt and pepper and cook over medium heat for 10+ minutes, stirring often. If Brussel Sprouts are too thick it also helps to add a lid for a few minutes to help steam/cook the veggies. Brussel Sprouts are ready to eat when they have cooked thru and have a nice brown caramel coloring on the sides. 

Tamale Pie

 

INGREDIENTS

1 lb. lean ground beef
1/2 c. chopped onion
1-15 oz. can diced tomatoes, drained
1-4 oz. can chopped green chilies, drained
1-4 oz. can chopped olives, drained
1 c. frozen corn
1 T. chili powder
1 tsp. salt
1/2 tsp. garlic powder
Topping:
1 Jiffy cornbread box, mixed according to package directions
1 c. shredded cheddar cheese
Sour cream, optional
freshly chopped cilantro for garnish, optional

DIRECTIONS

Preheat oven to 350 degrees F. Grease an oven safe baking dish, approximately 9 or 10 inch with cooking spray. 

Heat a large skillet over medium high heat. Brown ground beef and onion and cook until no longer pink. Drain excess grease from pan. 

Next add diced tomatoes, green chilies, olives, corn, chili powder, salt and garlic powder and stir until well combined. Pour the mixture into the prepared baking dish. 

Top beef mixture with prepared cornbread mix. Sprinkle cheese over the cornbread. Bake uncovered for 40-50 minutes. Take out of oven and let sit for 5-10 minutes. Serve with sour cream, cilantro or any of your other favorite toppings. 

Dehydrated Marshmallows

INGREDIENTS

marshmallows, any size

DIRECTIONS

Lay marshmallows out on dehydrator trays, spacing them apart so they don't touch each other. Small marshmallows take approximately 2-4 hours to dry and larger marshmallows about 3-5 hours. Test to see if they are hard and crunchy. These store great in air tight containers for up to 6 months or if you blow through them fast like us we keep them in gallon ziplock bags. Great for adding to hot chocolate, homemade desserts, trail mixes, or just a sweet little handful to snack on. 

Healthy Apple Snack

 Have you ever tried adding a slice of pepper with your cheese and apple snack? Delicious and healthy! 

INGREDIENTS

Apples, cut into slices
sharp cheddar cheese, sliced (or your favorite cheese)
green bell pepper or jalapeño, sliced

DIRECTIONS

Slice apples, cheese and pepper. Assemble and eat away!

Apple Butter

INGREDIENTS

6 1/2 lbs apples-peeled, cored and sliced
1 c. granulated sugar
1 c. light brown sugar, lightly packed
1 T. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 T. vanilla

DIRECTIONS

Place sliced apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour the mixture over the apples and mix well.

Cook in a slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until desired consistency.

Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.

Serve on breads, muffins, pork chops, or just eat with a spoon. 

Low Carb Breakfast Tostada

 

INGREDIENTS

1 low carb tortilla
4 eggs
1/2 c. cheese
1/2 c. arugula/kale/spinach
salt and pepper
Cholula

DIRECTIONS

Turn oven onto 350 degrees. Lightly spray 8 inch cake pan with cooking spray. Place tortilla at the bottom. 

Crack 4 eggs on top of the tortilla. Season with salt and pepper. 

Sprinkle with arugula/kale/spinach and then top with cheese. 

Bake in oven for approx. 15 minutes or until eggs have set and are no longer runny. Slice into 4 and serve with Cholula. 

*Try other delicious toppings such as onion, bell peppers, jalapeno, bacon or diced tomato. 

Microwave Breakfast Omelette

 INGREDIENTS

1 Egg
1 T. chopped arugula and/or kale
salt and pepper
1 T. cheese, shredded
1 tsp. onion, finely chopped
Cholula or salsa
oil or cooking spray

DIRECTIONS

Lightly coat microwavable ramekin with oil or cooking spray. Put 1 T. chopped arugula/kale in bottom of dish.

 Whisk 1 egg, season with salt and pepper, and pour over top of arugula. Top with chopped onion and shredded cheese. 

Cook for 50 seconds to 1 min in the microwave. Add Cholula or salsa and enjoy!

*Try adding a tsp. of bell pepper, crumbled bacon or a sprinkle of finely chopped jalapeño!

Sausage Roll

 

Angela introduced us to these delicious breakfast Sausage Rolls. It's especially a huge hit among the kids. Nothing better to them than going out for a morning swim at their aunts house and then taking a break to come in for a hot slice of sausage roll. 

INGREDIENTS

1-16 oz. package regular or spicy hot sausage
1-8 oz. package cream cheese
1-8 oz. can Pillsbury Crescent Dough Sheet
1 egg, beaten
Everything but the bagel seasoning

DIRECTIONS

Heat oven to 375 degrees F. Cook sausage in a skillet until browned. Discard any excess grease. Unwrap cream cheese and add to the skillet, stirring until cream cheese melts and combines with sausage. 

Let slightly cool. Unroll crescent dough sheet and spread out on a lightly oiled sheet of parchment paper. Add sausage mixture to the middle and then roll dough into a log sealing all sides. Baste top with beaten egg and then lightly sprinkle with the bagel seasoning. Cook for 13-15 minutes or until golden brown. Slice and serve while hot. 

Chicago Style Deep Dish Pizza

 

INGREDIENTS

Pizza dough
1 T. butter
4 oz. parmesan cheese

4 oz. sliced provolone cheese
8 oz. fresh mozzarella cheese
1 lb. spicy hot sausage, cooked
Additional options:
8 oz. thinly sliced pepperoni
spinach
mushrooms

Pizza Sauce:
2 T. extra virgin olive oil
1 small onion, chopped
1 tsp. minced garlic
1-28 oz. can whole San Marzano tomatoes, crushed
1-6 oz. can tomato paste
2 T. dried basil
2 T. dried oregano
2 tsp. sugar
1 tsp. salt
1/2 tsp. red pepper flakes

DIRECTIONS

Sauté onion and garlic in a saucepan. Combine with the rest of the pizza sauce ingredients and blend in a food processor or an immersion blender until pureed. Cook sauce in a saucepan over medium-low heat for 5 minutes. Reduce heat to low and cook, stirring occasionally, for about an hour. The sauce should thicken but will still be spreadable onto the pizza. *(We also like to use this sauce over spaghetti. To thin, add 1/2-1 c. water)

Preheat your oven to 450 degrees. I like to use a cast iron pan but a 12 inch cake pan or traditional Chicago-style pizza pan is also great to use. Coat the bottom and sides of your pan with melted butter. Sprinkle bottom and sides with fresh parmesan cheese. This will give your pizza a nice crisp crust. Roll out dough and then using your hands, spread out the dough along the bottom and sides of your pan Add a layer of provolone cheese along the bottom and then a layer of fresh mozzarella on top of that. Next add the cooked sausage. You can also add additional pizza toppings. Finish off with large spoonfuls of pizza sauce. Sprinkle top evenly with parmesan cheese. Bake until golden around the edges, about 30 minutes. Let rest for 5 minutes. You can gently lift the pizza out of the pan or just cut a slice out like a pie.