Posts Tagged ‘veggies’

Pickup, Pieces, Parts and Pickled Beans

January 30, 2011

Meet Peebles…My Honey’s pride and joy.  She will be with us forever.  We are done with the new stuff and now have vehicles a person can actually work on.  She is about the third one like this that I have had and I lost count at how many of these my Honey has had of this body style.  It’s a bit like going home when you jump in and drive.

My honey had decided to put a 4BT and new tranny in her.  A 4BT is a baby Cummins diesel engine.  Supposedly she will get 20MPG, but who knows.  He will have to drive her for the rest of his life to make up for the cost of this “little” project, but who cares.  It makes him happy.  Having and working on older vehicles is a disease……a very costly disease and I don’t think there is a cure.  I have a tad bit of the same disease my self, but I really think there are alot worse things in the world to keep one occupied.  If you or someone you know is interested here is the link to his thread on a Ford forum.  I will continue with updates once in awhile, but he keeps his thread up to date and alot more involved.

http://www.ford-trucks.com/forums/1033583-my-78-f150-4×4-swb-cummins-4bt-build.html

At any rate, took a road trip in the fog to Idaho Falls and got him an engine.  We stopped at Michaels.  I was looking for some texture paint for a project for WyoNella, but apparently Duncan ceramic paints are not to be found in this part of the country.  One more place to check in Twin Falls and then…oh gee, a road trip to Portland.  We also stopped at a junk store in Shelley.  I found a matching tiki glass from Harrahs in South Lake Tahoe that was in my Mother’s things.  More on that later.

By the time we got home it was time to start thinking about dinner.  Sliders would work and I grabbed a jar of pickles beans that I had made at sometime this summer when I had “the over abundant garden stare” going on.  I had frozen all the green and yellow beans we could use, given alot away and still had plenty.  I was glancing through an old Ball canning book and found a recipe I could adapt with what I had on hand.

Pickled Beans

2 lbs. trimmed green beans

1 tsp dill weed

1 tsp dill seed

1 tsp cayenne pepper

2 1/2 cups white vinegar

2 1/2 cups water

1/4 cup sea salt

2 or more cloves of garlic

Trim beans lengthwise to fit in your jars.  Bring water, vinegar and salt to a boil.  Add garlic and 1/4 tsp of each spice to each jar.  Cover with hot liquid, seal and process in boiling water bath for 10 mins.  Makes 4 pints.

These were a BIG hit with family and friends.  We like them all the time.  They have found their way into Leon’s Famous Bloody Marys, the juice gets drank straight and fights have nearly erupted over the garlic cloves.  So I solved that problem by grabbing a bag of already peeled and cleaned garlic cloves at COSTCO and pickling them in the same juice.  Hope you try these and enjoy.

Oh no….more green beans to be planted this spring…I can feel it coming.

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Black Bean Veggie Soup

January 18, 2011

I am always looking for new soup recipes.  My Honey loves soup.  And now that he working at a place that has a microwave in the break room, now I can send it in his lunch.  This is similar to my chicken chili, but no chicken and not quite so spicy….yet anyway.  This recipe is from the Allrecipes website.

BLACK BEAN VEGGIE SOUP

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

Directions

  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

I followed the recipe except that I added some celery and used V-8 instead of vegetable stock.

Well, it passed my Honey’s approval and is on its way to work as I speak, or blog or whatever.

Another Beautiful Morning

April 17, 2010

Well, spring was definitely in the air this morning.  The wonderful perfume of a skunk.  Not too close because it didn’t stay around long, but close enough.  And it was 78 here yesterday!!!!!!!  Doesn’t get much better than that.

Got house cleaned yesterday and started on spring cleaning.  Started with the room the girls sleep in when they spend the night….affectionately called the blue room.  Got all the bedding washed and I took it over to MIL’s and hung it on her line.  They smell so fresh and clean.  Nothing like it in a bottle or cloth sheet.  Reminds me of the days when I hung out WyoNella’s cloth diapers on the line.  Anybody remember those??  We worked on a ranch at the time and the only time her little bottom was in disposables was when we went to town once a month to get groceries.

Also got the asparagus taken care of too.  All blanched, sealed and in the freezer.  I really like it best grilled on the traeger, but way too much for that. Remembered I had some broccoli that I had gotten just before my Honey left that needed some attention too, so its in the freezer too.

I was digging for a cupcake recipe that my Mom had used and couldn’t find it.  Did find a Telephone Pioneer cookbook that I had forgotten I had.  Tried these pastries.  I cooked them to long because everybody came at once and I got sidetracked, but they are good dunkers.

GERMAN TWISTS

1 tbsp dry yeast

1 cup heated sour cream

1 cup shortening

3 1/2 cups flour

1 tsp salt

2 beaten eggs

sugar, sugar and sugar

Dissolve yeast in warm sour cream.  Cut shortening into four and salt (i used my food processor…..cutting in is not my forte).  Combine with yeast and eggs.  Knead on floured board until smooth and elastic.  Chill dough.  This is a pretty soft dough…even when its chilled.  Roll out dough on sugared surface, fold, sugar again and roll out.  Cut into 1X5 inch strips.  Roll in sugar and twist.  Place on greased cookie sheet and let rise until double.  Bake at 325 for 10 to 15 minutes or until brown.

This makes about 18.  Like I said the dough is sticky and I used a bunch of sugar so things didn’t stick.  I also used some turbinado sugar for rolling and twisting.  I think next time I will use butter instead of shortening and may add some cinnamon to the sugar at the end.  But they are yummy the way they are….over cooked and all.

Well, I mixed up the bear claw dough and filling yesterday and I had better get at those.  And with no gkids today, I am going to be a gown up and go to a Mary Kay party this afternoon.  Hope your weather is as beautiful as mine.

One…Two…Three…Summer

May 18, 2009

Well…for a few days anyway.  Another day of the 90’s and then back down to the mid 70’s.  No freezing in the foreseeable future anyway, so babies are still outside and going to stay there…for a few more anyway.

Baked chicken and broccoli slaw for dinner tonite.  Tried something a little differnt with the chicken.  Covered it with bacon.  Then when about done, removed the bacon and cranked the heat.

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And now there will be chicken for something else this week.

BROCCOLI SLAW

2 heads of broccoli, stems removed and sliced
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped red onion

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.

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BrazenBites fixes a similar one with dried blueberries, I believe and poppy seed dressing???  Been awhile since I’ve had it.  This one is great and so is hers.

And Just Who Needs Pasta

May 9, 2009

Got some of the yard work done today.  With and without the help of the grandkids.  I got the flowerbed under the willow tree in front cleaned out and remulched.  Of course I was about 1/2 a bag short.  Never fails does it???  The more I work with this rubber recycled mulch the more I like it.  Hope it continues to impress me.

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And I got started at the front.  I trimmed back the clematis.  Poor things have been badly neglected the last couple of years.  I hope they survive the pruning they got.  Had to give the bed a good soak and will get to the weeds tomorrow.  Thinking real seriously about changing the ground cover.  I really like the stuff we planted on the east side.  It takes over and chokes out the weeds.  It would make a great cover the the clematis’ feet. 

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Wow…I have 5 again, huh.

MIL brought me a spaghetti squash the other day.  I decided that I would make a mushroom sauce and try it that way.  Of course my shrooms are not quite mature yet.

SPAGHETTI SQUASH AND MUSHROOM SAUCE

1 spaghetti squash

2 Tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

1 can mushroom soup….yes I used it

1 cup sour cream

2 cans sliced mushrooms

Bake or nuke squash until done.  Heat oil in large fry or Chefs pan.  Cook onion and garlic then add soup, sour cream and mushrooms until hot.  Add squash insides.  Sprinkle with Parmesan when ready to serve

 

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I fixed the old standby French Dip Beef for the meat dish.  I never did eat any.  Just a bowl of squash.  Weird for me.

Well, 60 laps to go in Darlington on a short track Saturday night.  And actually it is a full moon Saturday night.  Go Tony

HAPPY MOTHER’S DAY TO ONE AND ALL.

Plants, Plants, Plants

May 9, 2009

Frost Warnings again last night, so of course I had to go out and buy more veggie plants.  Needless to say, the top of the washer and dryer is covered with greenery.  I’d better quit till things warm up just a tad.  Oh yeah….not suppose to freeze tonite. 

My trek started out after a conversation with my Honey about heirloom tomatoes.  I found one.  Brandywine.IMG_1347

The lady at the greenhouse said that this is the only one they get.  They had an old guy who used to bring them seeds to start for him and let them keep the plants he didn’t want, but she thinks that he has passed on.  I will keep my eyes open and hopefully find some more.  So got a couple of the old standbys.  Yellow pear and Roma tomatoes

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Got some dill, oregano and Italian or flat leaved parsley.  Hiding behind them is a 6 pack of green bell peppers and a 4 pack of broccoli. 

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And I did find a couple of Lilac bell peppers.  We had seen a thousand different colored peppers at the farmers market that BrazenBites took us to when we were in Portland, that I just couldn’t resist.

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All of the above I got at the greenhouse…a pleasant change from WalMart….and I will see if they do any better.  I did go to CalRanch and pick up a couple of their tomato plants and some red/purple onion sets.  Getting a couple of CalRanch’s tomato plants has almost become a tradition.

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And then last, but not least, I got two dwarf Pomegranates from Gurneys.  Got them potted and going to see if I can keep them alive.  Am waiting for two oranges, two meyer lemons and a banana.  We shall see.

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Sure Signs of Spring

April 25, 2009

Look what I found outside the kitchen/dining room window……

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I don’t remember planting these.   It might have been the lady who took care of my yard last summer while we were gone that did the planting.  I never had good luck with bulbs….most of them never see the light of day again after being planted.  I know there is no Garden Fairy, but however they got there, it was a very beautiful surprise.

And more sure signs of spring….

Had company last night.  The neighbors from across the road came out of hybernation.  They brought me some of their stew.  It was yummy.  We sat and had a few beers and got caught up on each others lives.  And that is why this blog is about 12 hours late.

Ran into BB at the grocery store yesterday.  Haven’t seen him in forever.  He used to work with my Honey in American Falls at the Case dealer.  He has been laid off since early December, but hopes to go back the first of the month.  He had been working in Utah, but now has to go to Missouri.  I know winter layoffs are common in construction…lived through plenty myself…but this one seemed a little long. 

MIL came home from Idaho Falls yesterday bearing gifts.

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And

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DeeJaye and crew have already been into them as you can see.  So I traded MIL goodies for dinner and she went away a happy as a clam.

PULLED PORK

RUB:

    2 Tbsp Deen House Seasoning

    2 Tbsp Penzey’s Smoked Spanish Paprika

    1 Tbsp Penzey’s Crushed Brown Mustard Seed

    1 tsp Dried Mustard Powder

Rub a pork sholder/butt roast with dry rub.  I used the latex glove trick that Alton Brown suggested and yes, more of the seasoning stuck to the meat instead of my hands.

Add about 1/2 cup of water to the bottom of the slow cooker and add any seasonings that didn’t stick the the roast and then the roast itself.  I cooked mine for about 6 hrs on high, but I was home and could watch the water level.  You can adjust the temp to suit yourself.  Cook until fall apart tender then remove, let cool a bit and then shred.  If I was going to use all the meat for BBQ Pork Sammiches, I would put some brown sugar in the rub.  But I only used half the meat.  The other half reserved for……..

BBQ SAUCE

Sweet Baby Rays Award Winning BBQ Sauce

shot of Tequila..use the cheap stuff and save the Patron

chapped garlic

Combine in sauce pan and bring to a boil.  Add meat.

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I found a pretty loaf of bread in the day old bin and cut it up for buns.  Add a little coleslaw and you have dinner.  Enjoy!!!!

Easter Breakfast..a little late

April 15, 2009

I got all helpful at WyoNella’s and offered to make breakfast on Easter morning.  When  got up on Sunday morning, I was questioning my sanity, but it worked and was fun.

Baked Omelet Spiral

4 oz soft creamed cheese

3/4 cup milk

1/4 cup grated Parmesan Cheese

2 Tbsp flour

12 eggs

1 large chopped green pepper

1 cup sliced mushrooms

1 small chopped onion

2 tsp oil

1 1/2 cup shredded mozzarella cheese

2 Roma tomatoes seeded and chopped

1 1/4 tsp Italian seasoning

Line the bottom and sides of a 15X10X1 jelly roll pan with parchment paper and grease paper.  Beat together cream cheese and milk until smooth.  Beat in Parmesan cheese and flour.  Beat together eggs and add cream cheese mixture.  Pour into prepared pan.  Bake at 375 for 20-25 minutes.  In large skillet saute pepper, mushroom and onion in oil until tender.  Turn omelet out onto counter and peel off paper.  Sprinkle with mozzarella, veggies, tomato and Italian seasoning.  Roll jelly roll style starting with short side.  Slice with serrated knife.

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You could use any filling.  Or top it with sour cream and salsa.  The options are limitless.

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Needless to say, once I got moving, the breakfast chore wasn’t as bad as it could have been.  This is a yummy recipe and very easy.  I will be using it again.

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