Florentine White Bean Soup - YUM

Today was errand day - in the heat.  The really, really hot heat.  The super humid unbearable heat.  The summertime makes you sweat heat.   The "I don't want to go outside" heat.  Yes, 99% humidity this morning before 7 am heat.  The "it's been above 90" every day and it's not even August yet heat.  This kind of heat saps your energy and makes you lazy.  At least, that's my excuse  (not sure what your excuse is).  Anyway, after lots of trips to and from, up and down, in and out of the car today, (in the heat) I did not want to cook dinner, but I certainly did not want to go back out in the heat.

I try to keep some "basics" in my pantry at all times.  I always have chicken stock in a box, there are always some cans of beans, tomato sauce, you know - the basics.  Well, it was time to think about dinner and I did not want to grill because that meant going outside  - yes, in the heat.  I know it's hot, but I am always up for a good bowl of soup especially if it's as quick and easy as this recipe.  Yum, Yum, Yum.

This recipe is from a Williams- Sonoma book called Food Made Fast - Soup.  Those are my three most favorite words, food made fast.  Soup is probably my most favorite food.  It is the one thing I really like to eat "left over."  Otherwise, I am not always a big fan of left overs.  Fortunately, I had everything on hand to make this delicious Florentine White Bean Soup.

What does "Florentine" mean?  It means there is spinach in the recipe and we love spinach so this is what we had for dinner with mozzarella/basil quesadillas.  Yes, my own little "side" invention for this evening's dinner.  Here is the recipe for this quick and easy soup.  It gives you protein, fiber, vegetables and deliciousness at a really reasonable price!  It only takes about 30 minutes to make and is waaaaaaay better than a can of Campbell's or Progresso.  Here is what you do:

Ingredients:

Olive oil, 2 TBSPs
5 slices bacon  (the recipe calls for Pancetta but it's too hard to find and it is just Italian bacon)
1 small yellow onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 TBSP tomato paste
4 cups (1 box) chicken broth
2 cans (14.5 oz) cannellini beans, drained and rinsed  (white kidney beans are the same thing)
2 cups fresh baby spinach

salt and freshly ground pepper
a pinch of red pepper flakes (that is my addition, you don't have to use it)

1.  Sautee the vegetables

Lay the bacon slices on top of each other and cut the bacon across the grain in 1/2 inch  slices.    Heat up your large saucepan over medium heat.  Saute the bacon until it is brown and remove it from the pan, draining on paper towels.  Drain all the remaining bacon fat from the pan.  Put the pan back on the stove and add 2 TBSPs of olive oil.  Add the onions and carrots and saute until they are soft, about 5 minutes.  Add the garlic and oregano and cook, stirring occasionally, about 2 minutes.

2.  Finish the Soup

Stir in the tomato paste, mixing well.  Add the broth and the beans.  Bring to a boil.  Reduce the heat to medium.  Add the spinach and cook until it is wilted and the flavors have blended, about 10 minutes.  Add the bacon.  Season to taste with salt and pepper.  Add a pinch or two of red pepper flakes.  Ladle the soup into bowls and serve.

This is a 30 minute meal.  It is filling and delicious.  I know, I spent the first paragraph talking about the heat and then I recommend soup for dinner.  I don't consider soup just a cold weather meal and we have left overs for lunch tomorrow.  Yay!

For my sandwich accompaniment, I made mozzarella quesadillas.  Yes, it's a mix of food cultures but it really works!  Here is what I did:

Flour tortillas
mozzarella cheese - you can use fresh, shredded or slice some from a block
fresh basil leaves
olive oil

Heat a large skillet with about a tablespoon of olive oil.  Place mozzarella slices or shredded mozzarella on 1/2 of the tortilla and chifonade the basil leaves and sprinkle them over the mozzarella.  Fold the other half of the tortilla over the cheese.  Put the quesadilla in the hot oil and cook until the cheese begins to melt and the tortilla starts to brown.  Lift it up with a spatula to see how it is browning.  When it has reached the color you want, flip it over and brown on the other side.  Remove from pan and cut into pieces.  I made us each one for supper and it is a great "sandwich" for the soup.  So good!

 Don't be frustrated by the heat.  Stay inside where it's cool and fix a super quick, super easy, super tasty meal for you and your family.  There's always time for a home cooked meal.  Enjoy!

Everyday Donna

Things to Remember:

“A home is a place where a pot of fresh soup simmers gently on the
hob, filling the kitchen with soft aromas… and filling your heart,
and later your tummy, with joy.”~ Keith Floyd

 

Think Outside The Box

Are you always looking for solutions to storage problems?  As we all know, it can get very expensive buying containers.  Well, it's time to think outside the box.  There are products we use everyday that come in great packaging that could be the answer to your problems and they won't cost you anything extra.  All it takes is a little time to remove the labels.

In the picture is a metal canister that contains a Republic of Tea that we like to drink,  a Gerber formula box and a container for Swiffer Sweeper Wet Mop refills.  These are all great answers to storage issues.  All you have to do is remove the labels and - ta dah! -  you have some great storage boxes that did not cost you one extra dime.

The Gerber box and the Swiffer box are excellent to use because they are flat on top and you can easily stack them on shelves.  These are wonderful for storing craft items, small pieces to children's toys and even to use in your husband's workshop or garage.  You could use a marker or printed label on each one so that you know what it contains.  You could also use the Swiffer box to store crayons, scissors, glue, markers, etc. - perfect for a children's art box.

Another possible use for these would be to wrap gifts in.   Just add some paper and a ribbon and you have  a box saved from eternity in a landfill and potential storage all at the same time.

If you feel really creative and industrious, there are a million different ways to decorate these boxes to "jazz" them up a bit.  Think what you could do with some Modge Podge and tissue paper or fabric.   Perhaps one of these decorated boxes would be perfect to hold gifts you make for giving.  There are endless options here.

I happen to have glue sticks and a glue gun stored in this Swiffer box and it is so handy when using hot glue because it sits flat, it's stable and the lid snaps off and on easily, and I can remove one stick at a time as needed.  Make sure your glue gun is cool before putting it back in the box.  There are  jewelry and hair findings in the formula box and beads in the tin.  The tin has a tight fitting lid which is really great for  storing beads because it doesn't pop off easily.   It would also be good to use for button storage or anything else you can think of.    Teachers, think of all the possibilities for art projects and storage!  

Every time you purchase a product, look at the package and consider uses for it - especially if it is metal or plastic with a good lid.   The possibilities are endless, it can save you a lot of money and our planet will love us for  making use of it and not tossing it in the landfill.  It's time to start thinking!

Everyday Donna

Things to Remember:

Always think outside the box!  Many inventions and discoveries happen that way.

A Way To Keep Cool In The Heat

We don't need a weather prognosticator to tell us that it is hot, going to be hot, or getting hotter.  All we have to do is walk outside!  Oh my goodness it has been hot for the last week.   

We have a really big yard to mow and Dan pushes a mower.  No riding mower here sad to say.  He tries to wait until it cools down a bit toward evening to do the mowing, but it is still hot and we are not kids anymore.  

I know there are products on the market that can be purchased to help keep you cool, but this is my solution that I came up with after a visit to, where else, the Dollar Tree.  

They had a bunch of bandanas that were selling two for a dollar.  They are polyester and not 100% cotton, but you can purchase those at Hobby Lobby or Michaels and they cost a bit more.  I grabbed a couple of packages of the bandanas because I thought I can do something with those, just don't know what.  As I picked up some other things I needed, I came to the aisle where they have things like bandaids, and I came across these. 

  And my brain went, WOW!  I know what I can do with these bandanas. (This is the way my brain works sometimes - kind of backwards).   So, I purchased several of the hot or cold packs along with my bandanas and headed for home.  Ideas were already formulating.

I thought about the best way to make my "idea" and this is what I came up with.  I cut a bandana in half on the diagonal like this.  Fold the bandana into a triangle and run your scissors along the fold to make two triangles.

 I wanted to make a pocket to hold the cold pack so I measured it folded in half long ways (horizontally) to know how deep to make the pocket.  I needed the pocket to be 3 and 3/8 inches deep.  

Then, I zigzagged the cut edge of the bandana by turning it under about 1/4 inch ( or it could be serged - my serger is not cooperating at the moment.)  I use clear thread when I do these projects so I don't have to keep changing colors.  Yes, it works in the bobbin too.

Next, I folded the zig zagged edge down  3 and 3/8 inches and began stitching 2 inches in from the point where the fold meets the edge of the bandana.   I wanted the "pocket" to be snug so the ice pack would not slide around when put into the bandana, and it  also allows the cold pack to bend around your neck.  *Be sure and start sewing 2 inches "in" and finish sewing 2 inches before the end.*  Backstitch your sewing at the beginning and end to make sure the stitching does not come out.  I stitched this seam several times so it would be really sturdy and not rip out when putting the cold pack in the pocket. 

You can put the cold pack in the bandana by folding the cold pack in half and sliding it into the "pocket".  You can place the whole thing in the freezer and take it out when you are ready to go out into the heat.  Or, you can put just the cold pack in the freezer and put it in the bandana when you are ready to wear it.  I had Dan wear it to try it out and it stayed cool for about 1 and 1/2 hours in extreme heat with heavy "exercise".  I keep a spare cold pack in the freezer so that he can change it out if he needs to.  The cold pack can be removed to launder the bandana and then you can put it back in the pocket and store in the freezer until the next use.  

I made these in several different colors and you can get two out of each bandana. I did buy all the cold packs they had at our Dollar Tree and could not find them at any of the others because each store does their own ordering.  But, do not despair!!!  You can find them at Wal Mart, Target, and the big chain drug stores.  They are not much more expensive there.

I sent a couple to my friend Lindsay who works outside with her horses a lot and she reported today that she is very excited about them.  She said they kept her from scorching in the heat.  That made me happy to know they are serving their purpose.  My daughter in Dallas wants some because it is so hot there and she likes to walk or sometimes she likes to work in the yard and the heat is almost unbearable at times.  It was 110 every day for two weeks last August when we were there helping out after the newest family member arrived. Let me tell you, that is HOT!  She took the boys to the zoo last week and got a little overheated.  These will certainly help that situation!   I also sent some home with my sister today.  Her husband is an electrician and works in new construction and attics with no air conditioning.  He's going to like them I guarantee you!  

These will be a real help to anyone who is out in the heat for whatever reason.    You could take a spare cold pack or two with you in a cooler to get you through the day.  This is about a 20 minute sewing project and is so easy to do.  If you would like to have some of these and you don't sew, message me and I will talk to you about making some for you.  

Give this project a try.  You could make someone's day!  They would be an awesome gift - very inexpensive and so thoughtful.  Have fun sewing!

Everyday Donna

Ah, summer, what power you have to make us suffer and like it.  ~Russel Baker

Pickles and Preserves

Bread and butter pickles.  Yum yum.  I love pickled things and these have been on my "to do" list for a week or two.  Saturday, I purchased cucumbers that are specific for pickling.  It was too hot to do anything outside today, so I made bread and butter pickles and peach preserves.  Oh boy! 


Why are they called bread and butter pickles?  I have often wondered that myself, so I did a little research today and this is what I found.


According to egullet.com, bread and butter pickles are named such because during the Depression, they were as regular a part of a diet as bread and butter. The difference between bread and butter pickles and sweet pickles is just a few ingredients. Sweet pickles use cinnamon, cloves, and allspice in a vinegar-sugar brine. Bread and butter pickles are made with turmeric. mustard, and onion in a vinegar-sugar brine.

This is what I do know about these pickles -  they are so good and really easy to make.   Here is what you do.

Ingredients:

3 pounds pickling cucumbers (they are small, no more than 6 inches long)

1 pound white or yellow onions, thinly sliced

1/4 cup pickling or kosher salt (do not use iodized salt as it will turn your pickles "muddy")

1 cup apple cider vinegar (5% acidity)

1 1/4 cups white distilled vinegar (5% acidity)

2 1/4 cups granulated sugar

1 TBSP mustard seed

1 tsp crushed red pepper flakes

3/4 tsp celery seed

1 tsp ground cinnamon

6 all spice berries

6 whole cloves

1/2 tsp turmeric

3  1-qt canning jars with new lids, or 6 pint jars with new lids

1 large bowl to hold cucumber slices and onions

1 8 - 10 qt pan for the pickling process (use a non-reactive pan, enamel or stainless steel)

Sterilize your jars by washing them in the dishwasher or by hand.  When sterilizing them in the dishwasher, make sure you give yourself time for the cycle to complete before making your pickles.  If you do them by hand, place them in a cake pan and put them in a 200 degree oven for at least 10 minutes.  Put the lids and rings in a bowl.  Boil some water and pour it over the lids to sterilize.  You want your jars to be hot when you put the cucumber and vinegar syrup in, so you can do this right after you rinse and drain your cucumbers. (see directions below)

Next, you want to scrub each cucumber to make sure all the dirt has been removed.  Then, slice about 1/8 inch from each end of the cucumber and slice the remainder into 1/4 inch slices.  Pickling cucumbers are small, no more than 6 inches long.

Next, peel and slice your onions very thin.  Place all cucumbers and onions in a large bowl and pour in the 1/4 cup of salt.  Using your hands to mix, distribute the salt evenly throughout the pickle/onion mix. 

Now, place a thin tea towel over the bowl of cucumbers and onions (not terry cloth) and cover with ice cubes.  Place in the refrigerator for at least 4 hours.

After removing the cucumbers from the refrigerator, take the towel and ice cubes off the bowl.  Using a colander, wash and rinse the cucumbers and onions TWICE, letting them drain after each rinse.  *Now is the time to sterilize your jars in the oven if doing this method.*

Now, it's time to prepare your pickling liquid.  Put the 1 1/4 cups white vinegar, 1 cup apple cider vinegar, 2 1/4 cups sugar, 1 TBSP mustard seed, 1 tsp red pepper flakes, 3/4 tsp celery seeds, 1 tsp ground cinnamon, 6 all spice berries, 6 whole cloves and 1/2 tsp turmeric in an 8 to 10 quart pan.  Bring this mixture to a boil.  Once sugar has dissolved, add the sliced cucumbers and onions.  Let mixture come to a boil again.  As soon as the vinegar solution starts to boil again, use a slotted spoon to start packing hot jars with cucumbers and onion slices.  I used a funnel to make sure they don't spill everywhere.  

Pack the jars with the hot vegetables.  Go to within 1 inch of the jar rim.  I used a ladle and poured the vinegar syrup over the vegetables to 1/2 inch from the jar rim.  Be sure and wipe the rims of the jars clean or the lids may not seal.  Place a sterilized lid on each jar and secure with a metal ring.  As the jars cool, you will hear the lids "pop" which means they have sealed.  If you do not plan to use these pickles soon, you will need to process the jars in a water bath.  I will just store mine in the refrigerator, so this method is all I need to use.  If the lids do not seal properly, the pickles will need to be consumed within 2 weeks.  Another way to know the lid has sealed properly is, it will not move up and down under pressure.  That is in case you do not hear the "pop."

 I plan on making more pickles later and they will be stored outside the refrigerator.  Then,  I will use a water bath method to seal the jars.  You can find information on using a water bath method on the internet.

I also made peach preserves today.  I did not want to waste one morsel of the delicious peaches we have been getting from the farmer's market.  We will be happy to enjoy a "mouthful of sunshine" when it's cold outside and there are hot biscuits on our plates and wonderful, sweet summer peaches preserved for us.  I will tell you how to make those tomorrow!  They are super easy.  

Our house smells of good things to eat and I can't wait to dig in to those bread and butter pickles.  They need to sit for a few days so that the cucumbers absorb all of the delicious flavors of the spices and vinegar syrup.  

I am impatiently waiting for the tomatoes in our garden to start ripening, because boy howdy, do I have plans for those -  tomato preserves, green tomato chow chow, freeze some for soups and stews.  Oh, I just can't wait.  Take a little time and preserve some summertime goodness for you and your family to enjoy when the weather has turned cold and summer seems far away.  It's so easy.

Everyday Donna

Things to Remember:

"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."Thomas Jefferson

Pretty As A Peach

How do you pass up a basket full of peaches at the Farmer's Market?  They smell like heaven, they look like perfection, they taste like manna and there are so many options - so much potential.

After our weekly shopping trip yesterday, I came home with another huge basket of peaches.  I just can't buy a few when the whole basket is calling my name.  Do you ever have that happen?  Yes, they speak to me.  They speak of warm summer days and memories and good things to come.  They hold promise.  There is creative potential in that basket.  There is hope and happiness.  You didn't know that about a simple peach did you?  Well, that is what I see when I look in that basket.  So, I picked the basket that called out for my attention and brought it home along with a lot of other wonderful summer goodness. We can talk about that later.  Right now, let's discuss these peaches.

I have already made a batch of peach preserves (incredible with biscuits), and I am sure there is another batch in this basket.  We have had sliced peaches on ice cream and several heavenly cobblers, but this time another idea came to me.  See?  Creative potential at it's finest!

What if I made a peach upside down cake like a pineapple upside down cake, but put my own spin on it?  Sounded good to me so this is what I did and let me tell you, it worked!  Here is the recipe and what you will need.

Ingredients:

about 6 large ripe peaches (amount may vary)
1 yellow cake mix
1/2 stick butter
1 cup brown sugar, packed down
1/2 to 2/3 cups granulated sugar
cinnamon, enough to sprinkle over topping
coconut, a few palms full
pecans, about a 1/2 cup chopped

1 9x13 baking pan

heat oven to 350

Slice peaches in uniform size, no more than 1 inch thick at widest point
put 1/2 to 2/3 cup granulated sugar over them (to draw out the juices).  Stir to distribute sugar.  If you don't have enough to cover the bottom of the pan, slice a few more peaches and stir into the butter/brown sugar mix in the pan.

Make yellow cake mix according to directions, set aside.

Melt 1/2 stick butter in 9x13 pan.  Remove pan from oven as soon as butter is melted.  Add brown sugar to butter and stir, it will be very thick and pasty.  Add peaches and mix in juice. Make sure to mash out any lumps in the brown sugar.   Distribute peach slices evenly over bottom of pan.  This is why uniform size is necessary, so that when you bake the cake, it will turn out of the pan and look pretty.

Now, add a few hands full of coconut.  (I didn't measure.  Oops)  Enough to distribute over entire pan, but not too thick.  Sprinkle nuts over coconut.  Evenly sprinkle with a little cinnamon.  Now, pour cake mix over the topping and use a spatula to make sure the cake batter covers all of the topping.   Put in the oven and bake until a toothpick inserted in the center of the cake comes out clean.  It takes longer than the cake directions say because of all the topping.  It will get very brown, so don't be alarmed.  Remove from oven when cake is done.

Let the cake cool until you can put your hand on it and it is only slightly warm.  The edges should separate from the cake pan.  Now comes the tricky part.  Place a large tray upside down on the cake pan.  Pick the tray and the cake pan up and flip it over quickly to turn the cake right side up on the tray.  Good luck!  Your cake should look like the one above.  If you don't like coconut, or nuts, or either, just leave them out of the topping.  The peaches are delicious on their own.  We just happen to love all of the above and I tossed it all in the mix.  This cake is fabulous warm with a dollop of whipped cream or ice cream.  (It's also fabulous if it's not warm and there's no ice cream or whipped cream)  Talk about good summertime eating!  Oh yeah!!

Enjoy the fresh fruits and vegetables of summer.  It may take a little effort to prepare so many of the wonderful things nature has provided for us, but your family will love you for it.  That's why summer bounty holds so many memories for me.   Think I'll go have a piece of summertime memory right now.  Hope you enjoy this recipe.  Make some memories for your family.

Everyday Donna

Things to Remember:

“A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
Melissa Fay Greene, ‘Praying for Sheetrock’

What's A Boy To Do?

Little boys are not the most organized creatures on the planet.  They carry around lots of little "things" which end up all over the car, the floor, in the furniture and anywhere else it lands.  They are always in a panic searching for whatever they just had because it could be ANYWHERE!

Our two oldest grandsons are 7 and 4 and they LOVE Pokemon cards.  The first thing they do when they get up in the morning is talk Pokemon cards, they trade Pokemon cards, they carry them around constantly because they might want to trade a card or two with someone at school or the playground.  They spend an entire trip in the car talking Pokemon cards.  These cards have "values" and "damage" and all kinds of things I don't understand - it is the language of Pokemon and I don't happen to speak it.  In my day, boys traded baseball cards.  Now that, I understand.  Guess I'm showing my age here.  Inevitably, a card disappears.  That means MELTDOWN.  These cards are more valuable than gold to these little fellows.

Girls have a big advantage because we carry purses.  You put all your "stuff" in your purse and you know where it is.  Little boys may have a pocket, they may not.  Actually, grown up boys may not be a whole lot better.  They seem to always be looking for their keys and their wallets.  How do they do it without a purse?  What is a little boy to do?  I have come up with a solution:  a simple draw string bag that will hold a big handful of Pokemon cards (or other little things they want to carry around) and will fit in their pockets.  Or, they can carry them in the bag and not be dropping them everywhere.  Here is how I did it.

I chose each one's favorite color, blue and purple.  I bought a fat quarter at JoAnn's for $.99 each.  Yes, that is right - 99 cents each.  They are usually used for crafting and quilting.  The fat quarters are already packaged, they have them in a variety of colors and patterns and you don't have to stand in line to get anything cut.  That is the best part!  You can get two bags out of one fat quarter using this method.

I had colored hemp at home (that I use to make bracelets with) to use for the draw string and I bought a 2 inch initial to put on each of the little bags for a decoration.  I could not find anything Pokemon that would work without ordering it on line and I didn't want to do that since this was a spur of the moment idea.

After measuring the cards to know what sized bag I would need, I made a 5.5 inch x 4 inch pattern using brown craft paper.  The quarter will be folded in half already.  I  then folded one end of the fabric over to meet another fold making 4 thicknesses of fabric.  I pinned the pattern on and cut it out.  Make sure you have 4 pieces when you do this.

Next, I put two pieces together and stitched the initial on.  It is an iron on, but I wanted to make sure it didn't come off when they take it in and out of their pocket repeatedly.  (and they will)  I wanted the bag to be a little heavier than just one thickness since it is going to get used a lot.

Next, place the other two pieces of fabric on top of these two pieces so the the initial is in the inside.  You should have two blank sides of fabric, one on top, one underneath.  Stitch a 1/4 inch seam on 3 sides, leaving the top open.  Go back and zigzag the seam or serge it.  My serger is being contrary right now, so I zigzagged mine.  I use clear thread when doing projects like this so I don't have to keep changing the thread and the bobbin to match the fabric.  Makes things go much faster.

Next, turn down the top of the bag 1/4 inch and zigzag all the way around.  Turn down another 3/8 inch and stitch close to the bottom of the fabric so that you have a casing.  Start at one seam, stitch around until you are about 3/8 inch from where you started.

I used colored hemp for my draw string.  It is sturdy and colorful.  Cut a 15 inch piece of hemp for each bag.   I could not find a little safety pin (go figure), so I used a piece of jewelry wire and poked it through the hemp so that I could thread it through the casing.  I folded it over so it would have a smooth top to facilitate the threading and would not get caught inside the casing.  That is a nuisance when it happens.

   

Once you get the string through the casing, turn the bag right side out.  Knot the end of the string (I knotted mine twice) and you are finished.  The casing will be on the inside of the bag.   A really quick and easy project.  The boys can put their cards in the bag, keep it in their pocket, remove the cards easily to look at or to trade.  Ta Da!!  (see the beginning picture)   Now, you give it a try.

Hopefully, there will be fewer meltdowns because there is always a "lost" card.   One more effort to keep them organized!  Yes, they have binders with pages to hold the cards and boxes and all kinds of things, but they are too big to carry around.  This is Grandma's quick and easy solution.  Hopefully, it will make their mom's life a little less stressful with 3 little boys to chase around all day.  I remember those days very well!

I sent a picture by text to her today.  She loved them SO much, that we are going to make these bags as favors for H's "Minute To Win It" birthday party in August.   She is going to order some Pokemon symbols from the internet to decorate the bags with and I will whip them up.  Inexpensive and original!  Hopefully, it will make everyone's life a little less stressful and a lot of little boys very happy.

Everyday Donna

Things to Remember:


It's not whether you win or lose, it's how you do your hair.  LOL   quote from my favorite hairdresser, Joseph Barnes

Sizzling Summer Salad Solutions

Hot, humid, muggy days make you rethink eating.   Nothing sounds good.  No one wants to fire up the stove and make the kitchen even more miserable.  This is an answer to the dilemma.  Simple.  Quick.  Relatively inexpensive.  Delicious.  What more could you ask for?

I made this salad for our family in Dallas when we visited, and my daughter requests it when we visit.  Talk about hot!  It was 110 in the shade.  Nobody wanted to cook.

To the salad, add some grilled chicken that has been marinated in olive oil, lemon juice, garlic and rosemary.  Now we're talking!

This is what it looks like when you serve it and oh my, is it good!  Cool, crunchy, sweet fruit, smokey chicken, candied pecans.  Yup.  That is a summer meal worthy of any hot, miserable day.  Here's how you do it.

Ingredients:

Boneless, skinless chicken breasts (I used 3 cut in half because they were so thick.  Three for $5.00 at Aldi's)
1/3 cup good extra virgin olive oil
1/3 cup fresh squeezed lemon juice
1 large clove garlic minced
1 Tbsp rosemary - fresh, minced  (you can use dried if that's what you have)

Because the chicken breasts were so thick, I cut them in half horizontally to make sure they would cook through quickly on the grill.  Salt and pepper both sides.  Mix the marinade and put into a gallon zip lock bag.  Put the chicken breasts into the marinade and "moosh" around to make sure they are covered with the marinade.  Put the bag in a bowl in case it leaks.  Place in the refrigerator for 1 to 1.5 hours.

Grill until just done.  You don't want them to be too dry.  Cut a slit in the center to make sure they are not pink and that juices run clear.  Remove from the grill when done.

Salad:

1 5 oz bag mixed spring greens or your favorite greens (1 bag from Aldi's $1.29)
1 container strawberries, topped and quartered
1 large hand full fresh blueberries (or as many as you would like)
1 small can mandarin oranges, drained
3 scallions sliced, whites and greens
5 baby carrots cut into very thin medallions
1 cup grapes, halved
 Mix in large salad bowl

Candied pecans:

1/2 cup pecan pieces or pecan halves (which you can cut up)
2 Tbsp granulated sugar
2 Tbsp water

Mix water and sugar in a small saucepan until sugar dissolves.  Place on the stove and add pecans.  Stir for several minutes while sugar mixture bubbles.  Pecans will become shiny as the sugar mixture coats them.  Watch closely, do not let burn!  Stir constantly.  Remove from stove.  Cut into pieces if using pecan halves.   Add to the large salad bowl.

I used two deep soup bowls and filled them with the salad.  I cut one of the chicken breasts for each of us and placed it on top of the salad.  (That's actually 1/2 of a whole breast)  I used a raspberry vinaigrette on my salad.  Dan doesn't eat dressings, so he used salt and pepper only.  You can use any dressing you prefer.

Not only is this a pretty salad to look at (we eat with our eyes first), it is so cool, refreshing and enjoyable.  You can get your daily allotment of fruits and veggies and not feel over stuffed when you are finished.  We have left overs for tomorrow and several chicken breasts that can be used in another recipe later in the week.  That means, little or no cooking while this sweltering heat hangs around.   I don't know about you, but I'm looking for simple and easy right now.

Give this recipe a try.  It will quickly become one of your summertime favorites.  Quick, easy, delicious, inexpensive.  Add some crusty bread and you are ready to eat.  Ideal for any summer meal.

Everyday Donna

Things to Remember:

Respond to every call that excites your spirit.
Rumi ♥

These Are Not My Mother's Greens!

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My mother was not a particularly good cook.  Actually, she didn't really like to cook.  She tended to boil things to death.  Do you know what I mean?  Do you remember spinach, or squash, or broccoli that was so limp and lifeless and unappetizing that you didn't want to put it in your mouth?    That's the way it arrived at our table most of the time.

My dad loved turnip greens and my mom loved spinach and they argued over which was best.  If they had ever bothered to ask me, I would have told them neither one was particularly good.  Do you know why?  Think limp and lifeless with a touch of slime thrown in.  Ewww.

Greens do NOT have to arrive at the table that way - ever!
There are so many delicious ways to prepare them.  Did you know that we need at least 3 cups of dark green vegetables per week?  Why you ask?  Because they are considered nutritional powerhouses.  That's right!  This is an excerpt from About.com.
on the nutritional value of greens.  It will make you feel a whole lot better about eating them, besides the facts that they are delicious.


"Dark green leafy vegetables are, calorie for calorie perhaps the most concentrated source of nutrition of any food.  They are a rich source of minerals (including iron, calcium, potassium and magnesium) and vitamins including K, C, E, and many of the B vitamins.  They also provide a variety of photo nutrients including Beta carotene, lutein and zeaxanthin which protects our cells from damage and our eyes from age-related problems, among many other effects.  Dark green leaves even contain small amounts of Omega-3 fats."


Greens are also known to help reduce cholesterol, especially when steamed or sauteed.

There is a restaurant here in Nashville called Taco Mamacita and they do updated versions of Tex/Mex cuisine.  They serve chipotle greens and they are dynamite!  You know me - my first thought was I can replicate these!  Since greens are more than plentiful at the Farmer's Market right now, I stepped right up to the plate (no pun intended) and created my own version of this dish.  I used collard greens.  Do you know about collard greens, turnip greens, mustard greens, and the many other varieties of greens?  Here's a little lesson.

Turnip greens are delicious, but are slightly bitter.  Collard greens are a little chewier, they have a thicker leaf,  but no bitter taste.  Mustard greens have a slightly peppery taste and then there is my favorite, baby spinach!  Turnip greens, collards, mustard greens and kale have a thick stem which needs to be removed before cooking.  Here is what a collard green leaf looks like and how I remove the stems.

Front of a collard green leaf.  They are about 12 inches long.

I fold the leaf in half, grab the stem at the top and peel it down to the bottom of the leaf.

All kinds of greens cook WAY down, so you have to prepare a lot of them before you cook.  I bought 3 pounds and thoroughly washed all the leaves and peeled all the stems.  Then you place them in piles and cut them into about 3" x 3" pieces.  You will have a huge mound of greens, but don't worry, they will cook down to just a bowl full.

Ingredients Needed:

about 3 lbs of Greens: Collard, Turnip, Mustard, or Kale

1 can chipotle peppers in adobo

1 large onion, diced

2 cloves garlic, minced

olive oil

hot sauce (I used Tapito)

Chicken broth or water, about 1  or 2 cups

salt

After preparing your greens, place a large pan on the stove.  (Preferably, one with deep sides.)  Pour in about 2/3 Tbsps olive oil.  Add the onion and garlic and saute.  Pile the greens in by hands full and let them wilt down after each addition while stirring.  Dice about 5 of the chipotle peppers and add them to the sauteed greens.  Dot with about 10 drops of hot sauce.  Add about 1 cup of chicken broth or water if you prefer.  Add more water if necessary.  Add about 2 tsps of the adobo sauce from the can.  The water/chicken stock keeps the peppers from sticking.  Stir continuously.  Add salt to taste.  When greens have reduced and most of the stock is gone, remove from stove immediately and place in bowl to serve.

Now I will tell you, these are NOT my mother's greens.  These are tender but not limp and slimy, spicy and delicious.  If you prefer more spice, add more chipotle peppers or hot sauce.  You will not mind eating 3 cups of these in a weeks time.  Give this a try.  It's a great new spin on an old summertime reliable and really healthy and good for you.  Hope you enjoy!!

Everyday Donna

Things to Remember:

Life is a song, sing it!  Mother Teresa

How To Float A Tomato Boat

What is one of the top five best things about summer?
Tomatoes!  Red, ripe, juicy tomatoes.  Not the mealy, mushy ones you get during the winter at the grocery store.  No sir, red, ripe, firm, delicious tomatoes!

You can grow tomatoes in your garden, or in pots, or you can purchase home grown tomatoes at local farmer's markets.  They are so super delicious.  You can cook with them, can them or eat them raw in salads, on sandwiches or like an apple if you prefer.  My grandparents used to pick them right off the vine and eat them - just like an apple.

The varieties are endless.  There are beefsteak tomatoes which are the great big ones used mostly for slicing and eating.  There are varieties like Better Boy, Big Boy, Big Girl, Celebrity and Supersonic.  And then there are the crown jewels of tomatoes - the heirlooms.  Yes, they are incredible.  They are not red and round and well shaped like the varieties mentioned above.  Some are small, some are medium sized and some are big and knobby.  You look at them and wonder if you really should eat something that misshapen, but I am here to tell you  - do it!

Heirloom tomatoes are the way tomatoes were before they became hybrid varieties.  They have so much flavor that there is no match for the varieties we are used to consuming.  They are sweet and delicious.  They come in a variety of colors - some are almost purple like the Cherokee Purple and the Black Russian, the Oxacon Jewel is yellow and very meaty and delicious, and Brandywine is one of the red varieties.  There is even a white heirloom tomato.  Even though they may look "suspect" to you, give them a try because the flavor they deliver makes them worth every penny you spend.

I like to watch the Food Network shows.  They impart a lot of cooking knowledge and I have learned to branch out in my culinary pursuits.  Recently, Guy Fieri, (one of my favorites) made what he called heirloom tomato tacos.  They looked so good they made my mouth water.  I like to call them tomato boats because that is what they look like to me!  I made some of these for the Fourth of July and they were quite a hit.  This is a wonderful use of the myriad varieties of tomatoes available during the summer.  It is an easy recipe and super delicious.  Looks pretty on a plate too!  I did a little variation of my own, by substituting fresh mozzarella cheese for his recommended gorganzola. (blue cheese)  We are not fans, but we do love fresh mozzarella.  Here are the ingredients and the recipe.

Ingredients:

1/2 pound mixed heirloom tomatoes
1 TBSP extra virgin olive oil
2 tsps balsamic vinegar, good quality
kosher salt, fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade (I used basil from my herb garden)
1 head romaine lettuce, inner leaves only
1/2 cup fresh  mozzarella cheese, diced  (or gorganzola crumbles if you prefer)

Dice tomatoes, put in a bowl.  Add 1 TBSP extra virgin olive oil, balsamic vinegar, pinch of salt, some cracked black pepper and basil that you have cut into small slivers (chiffonade).  Mix.  Remove outside leaves of the romaine lettuce and cut the bottom off the head allowing the inside leaves to separate.

Fill each leaf with about 1/4 cup heirloom tomato mixture, lay on plate and place some of the diced fresh mozzarella on each boat.  One more pinch of salt and fresh cracked black pepper. Here is a close up of what they look like.

That's it!  These are divine!  You could eat these for a meal or serve them as a salad.  My "son- in -love" said he would have been perfectly happy to just eat these for his dinner.  You can doctor them up a bit if you prefer by adding some crab meat, or diced shrimp.  Oh, that would be wonderful!  So cool and refreshing and the tomatoes are just indescribable!

I am buying tomatoes at the farmer's market at the present while we wait for all of our tomatoes to start coming in.  We have 22 plants in the garden of all varieties.  There are Better Boys, heirlooms of all varieties, some grape and roma tomatoes.  I CANNOT wait!  There will be canning also to use in soups, stews and sauces during the cold winter months.  

Enjoy this new variation on a salad this summer during the hot and muggy months while tomatoes are plentiful.  You won't even have to turn on a stove when you serve these.  The cool crispness of the lettuce with the juicy tomatoes and fresh basil, along with the fresh mozzarella cheese and the tangy vinaigrette is worth the little effort it takes to put these together.  I placed mounds of my homemade pickled beets between the tomato boats which made a really pretty salad platter.   You could add whatever you want to fill out the platter.  Then, eat them like a taco!   Hope this floats your tomato boat this summer!  Enjoy.  

Everyday Donna

Things To Remember:

Slow down, calm down, don't hurry, don't worry, trust the process.  

I Scream, You Scream For Home Made Ice Cream

Yesterday, we celebrated our country's independence from England, better known as The Fourth of July.  Hooray for freedom from repression, freedom to be who we are and do what we choose.  We are blessed beyond measure to live in this great country of ours.  How did you celebrate?  This is what we did.

We had family and friends coming for dinner so I started in the kitchen at a very early, or late, hour to prepare for the festivities.  I put a brisket in the oven at 11:30 pm the night before the fourth and cooked it at 200 degrees for 8 hours.  I put a lovely spicy rub on it, wrapped it in foil, put it in the oven and went to bed.  I made a fabulous spicy barbecue sauce to go over the brisket and that was just the beginning.  (I will post the recipes later.)

Early the next morning, I mixed up the ice cream to put in the electric freezer.  It's best to make it early in the day, freeze it and let it sit before eating.    I mean, what is the Fourth without watermelon and ice cream because it is usually quite hot and humid by this time of year and everyone looks forward to refreshing, cool treats after lots and lots of food.

Our menu was barbecued brisket, grilled hamburgers and hot dogs with all the "fixins" (even bacon), fresh green beans cooked with vidalia onions, bacon and potatoes, home made macaroni and cheese, romaine lettuce boats with heirloom tomatoes, mozzarella cheese and a tangy balsamic vinaigrette,  sliced cucumbers and onions in oil and vinegar, a huge fresh fruit platter with watermelon, pineapple, grapes and strawberries, home made pickled beets, peach cobbler and home made vanilla ice cream.   Yes, we had plenty to eat and we were stuffed.

The ice cream and cobbler were quite a hit.  Comments were "You could sell this and make a fortune.  People would pay to eat this,"  and "Best home made ice cream I ever had.  Usually it's full of ice crystals.  This is so smooth and creamy."  So, I think it was a hit.  Here is the recipe:

Ingredients:

1 cup whole milk
1/2 cup granulated sugar
2 cups heavy whipping cream
2 tsps vanilla

bags of crushed ice (I used 2.5)
1 box ice cream salt


We have an electric ice cream freezer that makes 6 quarts of ice cream.  I TRIPLE this recipe and it makes the container about two thirds of the way full.

So, I put 3 cups whole milk, 1.5 cups granulated sugar, 6 cups heavy whipping cream and 6 tsps vanilla in the metal freezing container.  Stir with a long handled spoon until all the sugar dissolves.  Put the dasher in the freezing container, put the lid on.  Set this in the bucket and put the electric motor on top.  Fill the bucket with ice and ice cream salt by layers.  I fill about 1/4 of the bucket with crushed ice and cover heavily with ice cream salt.  Repeat until you get to the lid.  (The salt is very important because it thaws the ice allowing it to get colder and freeze the ice cream harder.)  Plug in the motor and it will start to turn.  Keep adding ice and salt as it decreases until the motor stops.  Unplug immediately.  Take the motor off, add ice just to the rim of the lid and another layer of salt.  We then set the bucket in a cooler to catch any water run off from the bucket (it has a hole to drain the salty water and you don't want it to get over the top of the container as it might run in the hole at the top and contaminate the ice cream).  I cover the bucket with several thick towels to keep it insulated.  Letting it sit "ripens" the ice cream and lets it get good and hard.  The ice cream sat for about 8 hours before we opened it up to eat.

After spending the rest of the day in the kitchen preparing everything for the celebration, I certainly looked forward to enjoying the peach cobbler with a big dollop of ice cream on top.  Needless to say, I think it was a hit!  As a matter of fact, there was a little left over so we put it in a quart container and had it after a "left over" dinner tonight with, of course, cobbler.  Double delicious because I didn't have to cook tonight!

There are so many warm days left in the summer.  Enjoy a special treat with friends and family when you get the chance.  Ice cream is a very special treat, especially when it's made with love.

Everyday Donna

Things to Remember:

Food prepared with love is twice as good!

How Does Your Herb Garden Grow?

Oh the joy of fresh herbs right from the garden.  They add so much flavor and vibrancy to any dish, simple or complex.

We moved six months ago (how the time has flown) and decided to plant a garden this year because we have a huge yard now.  Besides all the vegetables we planted, I wanted an herb garden.  Fresh herbs are expensive to buy, but pure delight to use.  Now, I can walk out my back door and pick what I want from my little herb garden.  If you don't have room to plant in the ground, herbs grow very well in pots.  One plant costs less than a bunch of herbs at the grocery most of the time.  Therefore, you have saved a lot of money because you have herbs to use whenever you want!  As you pick the herbs, they get bigger.

I planted basil, dill,  two varieties of oregano, rosemary, thyme, and cilantro.  Adding fresh herbs to the food I have been making kicks it up to a whole new level.

Here is a simple recipe for bread that can be eaten as a sandwich or a side for a meal.  It is delicious!  This would be wonderful to serve this Fourth of July weekend if you are looking or something new or different.

Ingredients you will need:

One baguette (or more if you are having company)
Sliced fresh mozzarella or grated mozzarella cheese (I like to slice fresh)
Olive oil
Fresh basil leaves

First, tear off a piece of aluminum foil that is big enough to wrap the baguette in.  Slice the baguette horizontally, like this.

Next, cover the bottom of the baguette with mozzarella cheese.  Drizzle the cut side of the baguette top  with olive oil.  Take about 3 or 4 basil leaves, roll them and chiffonade, which means to cut into small slivers.  Scatter the basil over the mozzarella cheese.

Place the top of the baguette over the bottom like you are making a sandwich.

Fold the foil over the baguette long ways, rolling tight.  Then roll the ends closed.

Place the foil wrapped bread on a baking sheet.  Preheat oven to 350 degrees and bake the baguette for 20/30 minutes.  Remove from the oven and unwrap the foil.  Slice the bread into about 3 inch sections.  This is so delicious warm with the mozzarella oozing out the sides and the bright flavor of the basil adding to the deliciousness.  There is also the subtle hint of the olive oil which is wonderful and good for you.

Give this recipe a try.  It is super easy, super delicious and don't forget to  enjoy your holiday weekend!  Summer is zooming by.

Everyday Donna

Things to Remember:


‎"We must be free not because we claim freedom, but because we practice it." William Faulkner