Appetizers · New Favorite · Vegetarian

Grilled Peach Bruschetta

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The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe.  The grilling of the bread and the peaches took some time, but the end result was worth it.

Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.

Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread.  MMMMM….

GRILLED PEACH BRUSCHETTA

1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling

  • Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
  • Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
  • Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
  • Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.

Recipe from: http://www.lepetiteats.com/2014/08/grilled-peach-bruschetta-2.html

Family · Home

My First Furniture Refinishing Job

cathysmaha2 Comments

Furniture Refinishing always sounds appealing but I have heard so many horror stories that I have avoided this type of project. However, with the kitchen remodeling project, I had a burst of energy and decided to refinish an old conference table that I’ve been using as a patio table for the last several years.  While it is protected from the elements, it needed a facelift. The project started with a solid sanding, a very rewarding task exposing the beauty of the wood as the old finish and grime melted away.

Note: The black burn marks on the side that tells the story of the time the tablecloth blew over the center candle. 

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Step two was to use wood filler on the cracks and dings in the wood.  I used a standard Wood Filler, and this was my first big lesson learned. Not all wood fillers take stain well.  In the future, I will be using a wood filler that matches the stain of the wood.

Next I applied two coats of Minwax Gel Stain, taking care to wipe it down as I worked on the table, assuring the color was evenly applied.

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Last but not least, I applied two coats of indoor/outdoor clear semi-gloss Polyurethane, allowing a day of drying time between each application. The table finish is beautiful, if I do say so myself. Now I don’t have to disguise the dingy wood with a tablecloth. Loving it!

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Appetizers · Garden · New Favorite · Vegan · Vegetarian

Cinnamon Basil Pesto

cathysmaha3 Comments

Cinnamon Basil was a garden experiment that produced more than I expected. Now, what do I do with it?

I found this interesting Cinnamon Basil Pesto recipe and decided to try it in three ways:

  • Simple spread on a wafer/cracker
  • Served on top of a mild cheese (brie, gouda, etc.) and wafer/cracker
  • Served on top of a mild cheese with wafer/cracker and drizzled with honey

This fun experiment ended with the pesto, cheese and honey winning my vote! 

CINNAMON BASIL DESSERT PESTO

1/3 – 1/2  cup walnut oil
2  cups firmly packed, fresh cinnamon basil leaves
1/2  cup chopped almonds
1/2  cup flaked coconut
1/4  cup freshly grated Asiago cheese (1 oz.)
2   teaspoons raw sugar or packed brown sugar

  • In a food processor or blender combine 1/3 cup of the oil, the basil, almonds, coconut, cheese, and sugar. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
  • If the pesto is not to be served immediately, divide it into three portions. Place each portion in a small airtight container. Refrigerate up to 24 hours or freeze up to 3 months. Makes about 1-1/3 cups pesto.
Family Favorites · My Roots · Vegetables · Vegetarian

Fresh New Potatoes and Peas

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Fresh New Potatoes and Peas were a summer treat on the Iowa farm.  My Mother would dig potatoes and shell peas from her large summer garden.  I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.

While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.Fresh New Potatoes and Peas

This recipe can easily be prepared with frozen peas as well.  It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese.  I’ll be trying that next time!

New Potatoes and Peas

FRESH NEW POTATOES AND PEAS

1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper

  • Cover potatoes, peas, and carrots with water and cook until tender. Drain.
  • Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
  • Cook and stir over medium-low heat until thickened.
Vegan · Vegetables · Vegetarian

Roasted Kohlrabi and Beets…Really!

cathysmaha1 Comment

This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.
Cakes · New Favorite

Cherry Crumble Coffee Cake

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Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer.  I did not have a recipe for a cherry coffee cake but was delighted to find this recipe.  Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.

CHERRY CRUMBLE COFFEE CAKE

TOPPING

2 ounces (4 tablespoons) unsalted butter, melted
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
  •  Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
  • Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy:  My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.

Recipe from Martha Stewart

Gluten Free · New Favorite · Salads · Vegan · Vegetarian

Cruciferous Salad with Spicy Peanut Dressing

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Trader’s Joe’s finally came to Denver last year and what fun we’ve had exploring their many wonderful products.  During one of my trips, they were tasting their Cruciferous Crunch Salad with mixed nuts and Spicy Peanut Vinaigrette.  Yummy in the tummy!

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The recipe is so simple, it doesn’t need one.  Chop the contents of the salad mix. Chop about 1 cup of mixed nuts (or nuts of your choice), and top with Trader Joe’s Asian Style Spicy Peanut Vinaigrette dressing. Toss and serve immediately.

It’s simple, delicious, and good for you.  What’s not to like?

Desserts · Gluten Free · Holidays · New Traditions

Patriotic Brownie Fruit Dessert…Gluten Free or Not

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Krusteaz’s Double Chocolate Gluten-Free Brownie mix is an absolute favorite of mine, first discovered at Costco many moons ago.  It’s delicious and even lovers of gluten will love them.

This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base.  This recipe can easily be cut in half and baked in a round or square pan.

The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.

PATRIOTIC BROWNIE FRUIT DESSERT

2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly

  • Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
  • Beat together softened cream cheese, sugar and vanilla until smooth.
  • Spread mixture over cooled, baked brownies.
  • Top with berries.
  • Still jelly until smooth and brush over berries
  • Refrigerate dessert until ready to serve.
Family · Home · Home · Kitchen

Kitchen is on the Uphill Slide

cathysmaha1 Comment

The Kitchen Remodel has turned the corner. It’s beginning to look like like a real kitchen.  Or, as my brother says, ‘the taking out is over and now you’re putting things in.’  Good way to look at it.

So where are we?

  • Design Complete, Appliances Ordered, Cabinets Ordered: CHECK
  • Cabinets and appliances removed: CHECK
  • Asbestos Abatement: CHECK

Asbestos Work Begins

  • Fixtures and cabinet handles ordered: CHECK
  • Backsplash ordered: CHECK
  • Granite Ordered: CHECK

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  • City Permit in Place: CHECK
  • Dumpster arrives (just in time to put all of the tree damage from the Mother’s Day snow storm): CHECK
  • Structural walls and ceiling removed:  CHECK

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  • Plumbing moves and changes completed: CHECK

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  • Electrical moves and changes completed: CHECK

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  • City Inspection: CHECK and PASSED WITH FLYING COLORS
  • Cabinets delivered: CHECK
  • Drywall installed: CHECK
  • Tape, Mud and Texture completed: CHECK
  • Wood Floor Patches: CHECK

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  • Downstairs Doors Installed: CHECK
  • Cabinets Installed (except for a couple of pieces to be replaced): CHECK

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  • Counter top Template:  CHECK

AND YET TO COMPLETE:

  • Appliances Installed:
  • Lighting and Plumbing Installs Completed:
  • Final Wood Trim and Crown Molding Installed:
  • Countertop Installed:
  • Backsplash Installed:
  • Wood floor refinished:
  • Painting:
  • Dogs go into depression with all of their new friends gone:
  • Move furniture back into the house:
  • Glass of Wine and a big sigh of relief: CAN’T COME SOON ENOUGH

Once all of the work is done, I will post the before and after shots.  Stay tuned!

 

 

 

 

Home · Kitchen

Kitchen Remodel, here we go…no…wait!

cathysmaha1 Comment

People have told me for years that a remodel project will always take longer than you expect because of unforeseen issues. Got that right!

KEEP CALM AND REMODEL THE KITCHEN

I’m not big on snap decisions so I was torn on whether to take down the wall between the formal dining room (used once or twice a year) and the kitchen. Should I pop the dropped ceiling in the kitchen? Was it worth the time and investment?

I spent the bulk of the winter planning, working with a designer, visiting showroom after showroom until I felt confident in my choices.

By the end of April the appliances and cabinets were ordered. The contractor was scheduled and soon I finalized orders for hardware, doors, tile and other details. Now the waiting game begins.

Before the actual construction began, I solicited the support of my son-in-laws to help remove the cabinets to either donate or use in their own garages.  The process was easier than I thought…all systems go.

Next step was to remove the drywall on the ceiling and between the kitchen and dining room.  I signed up to do that myself (I know…not smart).  However, I did think to get an asbestos and lead test before I began this project.  The test revealed a small amount of asbestos in the wall and ceiling texture, more than allowed.  First budget and time set back.  Oh well, I’ll chalk it up to just one of those things.

Next, the permit was pulled and  the contractors crew came out to demo the structural pieces while the plumbing and electrical crew assessed needed changes.  Needless to say, we must have had a prior ‘do it yourselfer’, so the extent of the work was greater than expected.  Oh well, better to do it right than regret it later.

In the meantime, my house is quite a sight. Frig in the living room by the front door, new doors stacked throughout the 1st floor, furniture and old cabinets stuffed into the garage, and constant dust.  I’ve learned to embrace the dust and know that it doesn’t matter.

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Cooking, other than microwave reheats, is down to zilch. Cheese and crackers, grapes and cherries, Rudi’s gluten free Cherry Almond Bars, popcorn, and hot dogs top the list.  Eating out and meals with the McKennas have been wonderful.  Soon, I hope to be able to cook REAL food and use the greens waiting in my garden.

It’s exciting, I suppose, or will be once it’s done.  The dogs aren’t complaining as this is the most excitement they’ve had in years!

I am lucky to have a wonderful contractor and crew to work with. Any way you slice it, it’s a long, involved process.  Be prepared, be patient, and look forward to the day you can cook your favorite foods once again.