Here's a link for a great recipe to use up your abundant tomatoes here at the end of summer. And it's NO-COOK - there are many nice comments at the webpage too - check them out for optional ideas. Bon Appetit!
Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.
When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe. It's one among many delicious recipes in my new cookbook "Recipes & Recollections from The Better Baker".
What a delightful combination the peaches are with the blueberries. Peaches are great for your skin too.
3 - 4 peaches, about 1-1/2#, peeled and
sliced into wedges
2 c. blueberries, cleaned
1 hp. TB. cornstarch
2 TB. lemon juice
1/3 c. sugar
2/3 c. all purpose flour
1/2 c. old-fashioned oats
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
3/4 c. light brown sugar
5 TB. (unsalted) butter, cut into small pieces
Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping.
Can we even imagine it's time for school to begin again? Somehow, summer zips past us.
It's the time of year we are harvesting many vegetables from the garden. Even if you don't grow your own garden, take a trip to the farmer's market and support those that do.
I saw that The New York Times recently highlighted creative and fancy ways to solve common problems,using cucumbers.
Here are a few of those interesting ideas. Who knew this little veggie was packed full of so much goodness or could be so useful? When cucumbers are ready to be picked,they will be firm and the spikes will easily brush off.
1.Cucumbers contain most of the vitamins you need every day. Just one cucumber contains 5 forms of Vitamin B. They also have folic acid,Vitamin C, Calcium,Iron,potassium and zinc.
2.Consuming cukes help cool and calm the body,and they also help quench thirst.
3.Feeling tired in the afternoon?Put down the caffeinated soda and pick up a cucumber. They can provide a quick pick-me-up that can last for hours.
4.Just finished a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath. It will kill the bacteria in your mouth responsible for halitosis.
5. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean. Not only will it remove tarnish and bring back the shine, it won't leave streaks or harm your fingers, and your bathroom will smell fresh and clean.
This cucumber salad recipe is a favorite and one of 300 in my just-released cookbook.We enjoy eating it over fresh sliced tomatoes.
KANSAS CUCUMBER SALAD
1 cup mayonnaise or Miracle Whip
1/4 c. sugar
1/4 c. vinegar
1/2 tsp.dill weed, optional
1/2 tsp.salt, optional
4 c. cucumbers, peeled and thinly sliced
3 green onions, sliced
In medium bowl, combine mayo, sugar, vinegar, dill weed and salt. Add cucumbers and onions;toss. Cover and refrigerate at least 1 hour before serving.
Yield: 6 - 8 servings.(I always use Splenda instead of sugar and it's delicious.)
I couldn't wait to share this next recipe with you.It's new to me,and we were so delighted with the flavor.
CARAMELIZED VEGETABLE TRIO
2 lbs. small red potatoes, cut into 1-in. pieces
1 lb. fresh green beans, cut in half
1/2 tsp. salt
1/3 c. margarine or butter
2 lg. onions, chopped
1/4 c. balsamic or cider vinegar
1/4 c. packed brown sugar
1/4 tsp. salt
In Dutch oven, bring to boil 1" water. Add potatoes, green beans and 1/2 tsp. salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 minutes or until veggies are tender; drain and set aside. While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potatoes and green beans; stir to coat. Sprinkle with pepper and serve.
This is another new recipe I've made recently.The frosting is awesome.What a great way to use up ever-abundant zucchini.
1-1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2-1/2 c. all purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 c. shredded zucchini
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla extract
1-1/2 - 2 cups powdered sugar
Preheat oven to 350. In a medium mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and blend. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
Frosting: combine brown sugar, butter and milk in a saucepan. Bring to boil over medium heat; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes.
Yield: 1-1/2 - 2 dozen.
Make a batch of healthy vegetable soup using the produce from your garden. Add chicken or beef broth, beans, and your family's favorite veggies. Simmer for an hour or more until veggies are cooked & tender. Freeze a few batches to enjoy this winter.
I would love to see you at one of my upcoming book signings!
In all of my excitement, I didn't finish saying what I intended to in last Friday's post about Morris Press Cookbook Company!
If you've had a desire to have your own cookbook, go to this website - MORRIS PRESS COOKBOOK COMPANY - where you can order a fabulous cookbook 'kit'...(it's FREE for the asking!) it includes 3 actual recipe books with different features to choose from, and a fascinating colorful catalog. (I had my kit for over 4 years before I finally got started!)
I have had many wonderful, heart stirring comments about my new cookbook, but I really feel the company makes me look good. Yes, it took plenty of time to type it all up, but I really just 'followed the dots' as they led me through the process.