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Monthly Archives: August 2013

Fresh Garden Tomatoes with Homemade Pesto

30 Friday Aug 2013

Posted by cathysmaha in Garden, Vegan, Vegetarian

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Tags

basil, fresh, garden, olive oil, Pesto, Pine nut, rabbit, raccoon, salad, sliced, tomato

Continuing on my lazy days of summer postings, let’s talk about tomatoes. Fresh garden tomatoes cannot be compared in any way to the mushy, tasteless tomatoes at the grocery store. Comparing the two is like comparing a beautiful rose to a dandelion. Wonder why that’s the case? Read this great article from the University of Illinois Extension office.

Unfortunately, I have regular visitors to my garden helping themselves to my tomatoes.  The silly bunny (that isn’t afraid of my Golden or Chihuahua) along with the neighborhood Raccoon are creating havoc with the tomatoes.  I find green tomatoes plucked from the vine laying on the ground.  I find large red tomatoes half eaten on the vine.  Have any of you had the same experience? This is the first time in over 20 years that I’ve had to fight for my own tomatoes!

Racoon

Garden Bunny 020-6x9

IMG_1486

My garden tomatoes violated by the critters!

My tomatoes have been slow to produce this year but I have enjoyed a few fresh tomato salads. This time a juicy sliced tomatoes paired with homemade pesto (basil also from my garden) was the salad du jour.

If you don’t grow your own tomatoes, visit a local Farmer’s Market soon and enjoy the harvest.

English: Photograph of tomatoes on a vegetable...

English: Photograph of tomatoes on a vegetable stall at Borough Market in London, UK (Photo credit: Wikipedia)

For the pesto recipe, reference my posting, Pesto Schmesto.

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Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

27 Tuesday Aug 2013

Posted by cathysmaha in Family Favorites, Gluten Free, New Favorite

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Tags

Brie, Buffalo Mozzarella, cheese, chipolte, Cooking, cream cheese, Home, Hors d'oeuvre, jalapeno, jam, mozzarella, raspberry

Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.

Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it.  Are you with me?

Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little.  I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.

Here’s to a lazy August day!

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Peach Blueberry Crumble

23 Friday Aug 2013

Posted by cathysmaha in Family, Family Favorites, Gluten Free, New Traditions

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Tags

bake, blueberry, Butter, crumble, gluten, gluten free, ice cream, lemon, peach, rice flour

Peaches are in season and I love a peach dessert.  I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe.  I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.

 

The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!

PEACH AND BLUEBERRY CRUMBLE

GF=Gluten-Free

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries

Crumble:

1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.

  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
  • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Recipe Adapted From Food Network, 2006 Barefoot Contessa

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Six-Oh! Where did six decades go?

19 Monday Aug 2013

Posted by cathysmaha in Family

≈ 12 Comments

Tags

60, blessed, brother, children, family, Iowa, nephew, niece, parents, sister, tattle, visit

Sixty years ago yesterday, August 19, my Mother gave birth to me, the youngest of the family and definitely the OOPS!  My sister is 14 years older and my brother 9 years older.  I was the annoying little sister that was very observant of the fun things my older sister had or did and taking notes on all of the rules my then teenage brother was breaking. I was the pest!

My sister had to endure countless strangers asking here ‘Is that your baby?’ at 14 years of age.  Mortifying, I’m sure!  My brother was just annoyed.  It’s bad enough having two sisters but being squeezed in the middle of an observant older sister and a ‘tattle-tale’ little sister, couldn’t have been easy.

Betty and baby Cathy 1953

Betty and baby Cathy 1953

Little did I know then that my siblings, who really seemed like second parents, would grow up to be my closest friends and supporters.

Smaha Family Portrait around 1956 to 1957

The Smaha Family about 1958

PICT0764

Cathy, Bill and Carolyn 2011

Their children were like the younger siblings I didn’t have, since I was an Aunt at age 7.  My niece and nephews (they were my pests–see the culprits below) had children closer to my children’s ages also giving our children a special bond and relationship.

Christmas 1968 Duane Sherri Jeff

I lived in Colorado and my siblings lived in Iowa most of our adult lives, but we always made time to visit, keeping the family ties solid.  I’ve tried to teach my children that family is so critically important.  They are there for you…always.

I am blessed. Thanking God for 60 wonderful years of life and looking forward to the future, seeing my children and grandchildren continue to grow and develop into loving, happy adults!

Happy Six-Oh to me!

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Summer Squash Bake

16 Friday Aug 2013

Posted by cathysmaha in Family, Garden

≈ 1 Comment

Tags

mozzarella, olive oil, onion, pepper, squash, yellow, zucchini

Squash season is here!  While my garden has yet to produce zucchini or yellow squash, my friend Jan has been kind enough to share.  Summer squash baked with onion, peppers drizzled with olive oil, seasoned with herbs and topped with melted Mozzarella is a summer staple.

USDA summer squash

SUMMER SQUASH BAKE

1-2 small to medium sized zucchini, sliced
2 small to medium sized yellow squash, sliced
1 small onion, chopped
1-2 Anaheim or green sweet peppers, chopped
drizzle of olive oil
optional:  diced Japanese eggplant
sprinkle of herbs of choice (I have used thyme, summer savory or this time I used Cantanzo Herbs)
Salt and pepper
Shredded Parmesan Cheese or cheese or choice

  • Preheat oven to 350 degrees.
  • Toss all ingredients, except cheese, and place in greased casserole dish.
  • Top with shredded cheese.
  • Bake 45 minutes or until all ingredients are cooked through.

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Cool sweet, juicy watermelon…seasoned memories

13 Tuesday Aug 2013

Posted by cathysmaha in Family, Family Favorites, Garden, Gluten Free, Vegan, Vegetarian

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Tags

cold, juicy, lime, salt, spice, summer, TAJIN, watermelon

Summer and watermelon go together like Mac and Cheese.

When the weather is scorching hot…
a chilled slice of watermelon hits the spot.

As a kid we would take a half slice of watermelon outside and let the sweet juice run down our chins and arms.  Seedless watermelons were unheard of so a little ‘seed spitting’ was in order, too!  Mom probably had to hose us down before letting us back in the house.

girls eating watermelon

My Mother would always eat watermelon and canteloupe sprinkled with salt.  I prefer my watermelon naked but daughter, Sarah, and her friends introduced me to TAJIN fruit with lime seasoning a few years ago.  From the moment I tried it, I was hooked and it has become  family favorite.  The combination of lime, salt and a little kick with the sweet juicy watermelon is delectable.

I find TAJIN at Walmart and sometimes at the local grocery store in either the fruit section or ethnic foods section.

Give it a try.  I think you’ll be hooked too!

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Easy Summer Quinoa

09 Friday Aug 2013

Posted by cathysmaha in Family, Garden, Gluten Free, New Favorite, Vegan

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Tags

corn, kale, parmesan, peas, quinoa, summer, sun-dried tomatoes, wine, zucchini

Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats

 

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Fresh Peach Cobbler…summertime favorite

06 Tuesday Aug 2013

Posted by cathysmaha in Family, Family Favorites

≈ 1 Comment

Tags

Butter, cobbler, Colorado, cookbook, Costco, family, Farm Journal, fresh, ice cream, peach, sugar, vanilla

Fresh peaches are a summer treat!  I have fond memories, as a kid, of biting into a fresh peach and have the juice run down my arms and all over my face. I was a sticky mess, but loving that peach!

English: juicy peach half

Colorado peaches are some of the best and I’m lucky enough to live in the great state that produces them. To date, I’ve not seen Colorado peaches at the market but Costco has had wonderful peaches this summer. What better dessert to serve visiting family topped with vanilla ice cream! The recipe is from my tried and true Farm Journal Country Cookbook, 1972 a gift from the folks at Farm Journal many years ago when I worked in Agri-Marketing for an ad agency in St. Joe, MO. The cookbook has seen a lot of love and even though it’s spine is broken, it continues to support my love of good home-cooking!

IMG_0041

Our Book Club potluck was coming up, featuring the book Proof of Heaven a Neurosurgeon’s Journey into the Afterlife by Eben Alexander, M.D.  Our potluck theme was ‘what would you have for your last meal?’  I tripled the recipe so I could have enough Cobbler for the Book Club and for visiting family.  It was hit with both groups. It’s delicious (even if I do say so myself) and a wonderful summer treat.

FRESH PEACH COBBLER

Peach Mixture:

1 1/2 tablespoons cornstarch
1/4 to 1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice

  • Mix cornstarch, brown sugar, and water.  Add peaches and cook until mixture is thickened, about 15 minutes.
  • Add butter and lemon juice.  Pour into a greased 8″ round or square baking dish.

Batter Topping:

1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft butter
1 egg, slightly beaten

Combine flour, sugar, baking powder, salt, butter and egg.  Beat until butter is smooth.

Drop spoonfuls of Batter Topping over hot peach mixture.  Sprinkle with 1 tablespoon white sugar.

Bake in hot oven (400 degrees) 40 to 50 minutes.  Serve warm, in bowls, with vanilla ice cream.

 

Adapted from Farm Journal Country Cookbook

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Mediterranean Edamame Salad

02 Friday Aug 2013

Posted by cathysmaha in New Favorite, Skinny, Vegan, Vegetarian

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Tags

edamame, feta, garlic, Kalmata, mediterranean, olive oil, olives, red onion, salad, sun-dried tomatoes, vegan, vinaigrette

Edamame and Edamame Salad was a new discovery about 4 years ago.  I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one.  When this recipe popped up in a recent issue of Relish.com it inspired me to try it.  As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.

The salad kept for days and I’ve enjoyed it as an entrée as well.  The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.

Mediterranean Edamame Salad

Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens

  • To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender.  Slowly add olive oil and mix well.  Add salt and pepper.
  • To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
  • When ready to serve, toss or serve salad with lettuce or greens.

Courtesy of Get Fresh Memphis; Relish.com

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