Garden · Vegetarian

Zucchini…today it’s a boat!

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Zucchini is the vegetable that keeps on giving, except in my garden.  Daughter Megan has several plants and shares the wealth with family and friends.

Zucchini
Zucchini (Photo credit: Farmanac)

Zucchini can be a blessing or a curse.  I’ve read a quote online that supposedly came from Garrison Keillor that made me laugh.  ‘July is the only time of year when country people lock our cars in the church parking lot, so people don’t put squash on the front seat.’

We’ll be wishing for garden fresh zucchini this winter so we’ll, again, get creative with the zucchini recipes.

ZUCCHINI BOATS

3 small (or 2 medium) zucchini
Cherry or Sun Gold tomatoes (sliced in half)
Olive oil
salt and pepper
Bread crumbs (plain or seasoned)
Mozzarella cheese

  • Preheat oven to 350 degrees. Slice the zucchini in half lengthwise and slice a bit off the back side so the zucchini will lie flat on the baking pan.  Scoop out the centers of the zucchini halves with a spoon.
  • Brush the surface of each zucchini half with olive oil.  Sprinkle with salt and pepper. Slice tomatoes in half, and arrange them into the grooves.
  • Lightly sprinkle with bread crumbs. Sprinkle with mozzarella cheese or parmesan cheese (or both) and bake for about 30-40 minutes until tender.

  • Optional:  Set your oven to broil, and continue to cook another minute or two until cheese is golden and bubbly.

Recipe adapted from: http://sinfullytempting.com/2013/09/01/zucchini-boats/

Garden · New Favorite · Vegan · Vegetarian

Raspberry Salsa

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Raspberries have always been my favorite fruit.  My Mother grew red and black raspberries on the farm.  When we moved into our home in 1988 we, too, planted red raspberries in our yard.  Very few raspberries make their way into the house, instead being consumed right there on the spot.

Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch.  Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.

The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon.  The salsa would be wonderful with a grilled or broiled chicken breast as well.

Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:

Peach Salsa
Fresh Tomato Salsa

English: Raspberries Français : Framboises Deu...

FRESH RASPBERRY SALSA

2 cups fresh raspberries
1/4 cup chopped sweet onion
3 tsp.  finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 tsp. sugar
3 tablespoons fresh lime juice

  • Combine raspberries, sweet onion, jalapeno, garlic, cilantro, white sugar and lime juice.
  • Cover and chill in the refrigerator at least 1 hour before serving.
  • Optional: Mash berries slightly before chilling and garnish with whole raspberries.
New Favorite

Blackberry Peach Coffee Cake

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Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat.  This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.

My oven bakes a little hot, so the bottom is quite brown but still delicious.  This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!

BLACKBERRY PEACH COFFEE CAKE

Streusel Topping

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Cake:

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries

  • Preheat oven to 350°. Prepare Streusel Topping.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
  • Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

 

  • Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

  • Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
Fresh Garden Tomatoes with Homemade Pesto
Garden · Vegan · Vegetarian

Fresh Garden Tomatoes with Homemade Pesto

cathysmahaLeave a comment

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

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.

Family Favorites · Gluten Free · New Favorite

Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

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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!

Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

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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

Family

Six-Oh! Where did six decades go?

cathysmaha12 Comments

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!

Family · Garden

Summer Squash Bake

cathysmaha1 Comment

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.

Family · Family Favorites · Garden · Gluten Free · Vegan · Vegetarian

Cool sweet, juicy watermelon…seasoned memories

cathysmahaLeave a comment

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!

Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

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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