New Recipe Ideas Update

As I stated in my previous post yesterday, New Recipe Ideas, I tried a recipe for spaghetti squash. Mind you, I don't care for squash in particular. I've always found that squash 'taste" to be too much, with the exception of pumpkin. I don't care for yams, butternut squash, or sweet potatoes. I grew butternut squash last year in the hopes of "liking" it, but did not. Even with the addition of dubious amounts of brown sugar, butter, pineapple and marshmallows. It fell short for me.l

So here I bought a "start" at the local Bi-Mart store that actually had two plants in the little pot. So I planted them. And off did they go! Holy, Moly! I had spaghetti squash galore, coming out at me from all sides. Well, I had never even tried spaghetti squash, yet even enjoyed any squash except pumpkin. And I had never grown a pumpkin. So, I really, really hoped we liked it. Because... we had so many. So, when to harvest. Well... I don't know. so I harvested at all stages because I didn't know what to look for. Don't harvest when they are still green and stripey. Too soon. I have green and stripey, orange and a little stripey, and beige (perfect!).

Okay, so my recipe critique of Spaghetti Squash Gratin. First, I learned spaghetti squash does not have that "squash, yam... taste."  So I liked it. But... it is kind of bland, so the bacon helped. I would recommend using a stronger cheese like sharp cheddar in this dish. Mozzarella got very lost. Also, I will add next time, butter and some brown sugar. This dish needs dome perking up! It is good... but it needs more than the original recipe. I will add butter next time, too. Overall, an okay dish, but trust me, it needs: butter, sharp cheddar, and brown sugar. Let me know your thoughts if you try this and any tweaking that you do.

New Recipe Ideas

Now that I am on Christmas break, I have had the opportunity to search for some new recipes. I find that I often get in a rut, fixing the same thing over and over again. Here are some new ideas for you to try.

I found this recipe for Pizza Dip over at Closet Cooking. Give it a try. It is ooey, gooey goodness. Tweak it and add whatever toppings you like. I like to use toasted french bread slices to scoop up this delicious dip.

Pizza Dip

Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, shredded/grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 ounces pepperoni, sliced
• 2 tablespoons green pepper, sliced (I used mushrooms, instead)
• 2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

This recipe for peanut butter cups is not new, but I make it every year for the holidays and thought you may like to try it.

Peanut Butter Cups

1/3 C creamy peanut butter
1/4 C powdered sugar
1 tsp vanilla
Mix well and chill. Roll into 24 balls, about 1/2 tsp each, and place in paper cup lined mini muffin tin.

1/2 C creamy peanut butter
8 oz milk chocolate chips
Melt in microwave 1-2 min. and stir well. Cover peanut butter balls with chocolate and chill in fridge.

I found this gratin recipe at The Fresh Princess of Bon Air. I plan on making this tomorrow, so can't say yet how we like it. I will update.

Spaghetti Squash Gratin with Walnuts and Bacon
adapted from Mele Cotte

Spaghetti squash, about 3-4 lbs
4 slices of bacon, cooked and crumbled
1/3 cup walnuts, chopped and toasted
1/3 cup panko crumbs
1/2 cup cheese (dry mozzarella, or whatever you have on hand)
1 tsp chili powder
olive oil
salt and pepper


Preheat oven to 350.  Carefully slice the squash in half (heating it in the microwave for 2 minutes or so makes this process a lot easier!) and remove seeds.  Rub flesh with olive oil and sprinkle with chili powder.  Roast for about 40 minutes, or until you can easily comb a fork through the flesh.

Scrape out all of the "spaghetti" flesh from each half and sprinkle with salt and pepper.  Place half of squash in a greased 8x8 baking dish.  Top with bacon crumbles, toasted nuts, and HALF of the shredded cheese.  Top with remaining squash, followed by remaining cheese and panko crumbs.

Increase oven temperature to 375 and bake for about 10 minutes, or until the top is brown and the cheese has melted.

Slow Cooker Apple Oatmeal, courtesy of Monica at theyummylife
My slow cooker cooks fast. I know, sounds funny but it really does and so 7 hours is too long for my crock pot. So I need to make it the day before and reheat, or get up early and allow about 5 hours of cooking. I also changed of couple of things, for instance, I use 2% milk and do not add flax seed.

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

By Monica              Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed (optional)
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts 

 

Let me know if you try any of these and I welcome your feedback.

 

It's a Battle to the End for the Last Drumstick

Yes, it's true! Here is Cooper and Wesson battling it out for dibs on that last drumstick.

They love to play and it is hard to believe but when they play like this they are silent with the occasional yelp from Wesson when he has overstepped his bounds. They are so funny to watch!
I hope everyone is having a wonder Thanksgiving weekend.

Snow, Roofing, Dogs, and More

Well, it turns out we didn't puppysit this weekend after all. DD19 is planning her trip tentatively for next weekend. But she did bring her blue heeler pup out on Wednesday for a play date with Cooper. Unfortunately for Wesson, he began to yelp while in the front yard under Cooper's supervision and was visibly hurt and limping. After a couple of hours of TLC and no improvement, he had a visit to the vet for a diagnosis of a slight fracture in the hip. Friday when Wesson visited, he was still limping, but was entrusted to our care so DD19 and her BF22 could go ice skating. Here is Wes, you can see he is favoring his hind leg. Ice skating was cancelled due to a blizzard they ran into on the way before they even got to the pass. Our very first puppy sitting with our grandpup was unexpectedly cancelled! Bahahaaaa!!

Here you can see DD18's kitten, Brantley, and Cooper like to pal around.

He knows he's cute!

Here we are making apple cider with some friends. I was able to put up 14 quarts with a gallon and a half to drink and share with others. Plus, I have two boxes of apples in the garage. Didn't I lament last fall on processing all those apples. Well, here I go again! This weekend, I dried two batches and canned up 3 quarts. I know, only 3 quarts, but it was today after I had already made salsa and was kinda beat. Plus, my back was complaining.

We have had the worst luck with our leaky skylights in the kitchen and bathroom. 2 weeks ago we had a doozy of a rainstorm so DH ordered tin and went to work Saturday pulling off the old tin and getting the new stuff on. Did I mention that when he started it was lightly snowing and water was coming off the roof? Yeah. Well, lucky for us it stopped so he could get his work done.

 

You'd never believe it, but moments after they finished, it started snowing! If that wasn't a sign. 

We woke up to 5-6 inches of new snow this morning. It's not supposed to last though. Yesterday DH as busy changing tires on our daughter's cars. Just in time! I am without winter tires but hope I will be okay. I have a Subaru with new tires and a new set of tires and rims would run about $1,000 and we are not wanting to spend any money now if we don't have to. DH has my old Subaru and he has will be putting winter tires on it soon. I am keeping my fingers crossed that the roads won't be too bad this winter.

Here's my Veteran's Day work. I had a whole box of green tomatoes in the greenhouse and I am tired of waiting for them to ripen. What to do? Well, make Green Tomato Salsa, of course! Except, I have never made green tomato salsa before and didn't have a good recipe. I like salsa verde which is made with tomatillos, so I figured, how much different can a green tomato be? I found a Green Tomato Salsa Recipe that looked good. So, here it is. It made 8 pints with enough leftover to enjoy today. The only changes I made were that I used 2 large red peppers , 2 large onions, and substituted lemon juice for the vinegar. I have found that home canned salsa with vinegar has an unpleasant taste that our family does not like, and lemon juice is an acceptable acid substitute for vinegar. The salsa is very good with just enough heat and a slight tartness. Be sure to use the sugar to counter the tartness. The picture looks pasty and doesn't show the beautiful, bright shades of green. It is much prettier in real life.

I got ambitious.  First, I  had peeled apples for dehydrating which just takes minutes. Then I made the green tomato salsa. I had purposely left the bowl of water with the anti-browning treatment in it to use in case I was energetic and wanted to can some apples later. Yeoww!! I didn't realize how tired I was or how my back was aching, so after enough apples for 3 quarts I called it quits, and stopped there. Here are the apples

Back tracking to Halloween ( I have not been good about keeping up with my blog, as you know if you are a regular follower), our pumpkins did not last a week and a half this year because October was so warm.

Yes, that is a fence charger you see on the porch. Cooper loves to dig but DH took it down, and that wee bit of corner you can see in the lower right of the picture is routinely dug up, much to our dismay. When the charger is up and running, no digging, when the charger is unplugged and down, digging! We are open to suggestions that don't entail brute punishment. I would use his shock collar, but of course I would have to catch him in the act to use it and he's too smart for that!

Puppy Sitting

DD19 called this evening. She is going out of town and wants to know if we can watch her 3 1/2 month old puppy over the weekend. A Blue Heeler. Named Wesson (Smith's cousin). With lots of energy. That never stops moving. That mauls our Cooper to death and when he's down and wore out, jumps and climbs all over him. Cooper is soooo patient with him. He let's him bite and pull at his fur and jump all over him. He runs around him and jumps some more. I get tired just watching for 2 minutes. Cooper is so wore out after an hour visit, he sleeps for hours afterward.

I said yes. Pictures and updates will follow this weekend.

Fall Happenings

School is in full swing and I have been busy this fall maintaining the garden and getting into the fall routine. Our chickens have discovered the joy of digging up and eating potatoes. We are going to dig up the potatoes and put them in the shop to cure. They also love romaine lettuce and spinach less so. So far, they have left alone the peppers, tomatoes (which are still VERY green) the zucchini and cucumbers. Have you ever tried lemon cucumbers? They are delicious. Last weekend, we picked enough green beans to can 16 pints and had some leftover for the freezer. They are still coming on so will pick again this weekend.

We have not been able to spend much time at all outdoors do to poor air quality from the fires here in the PNW. Some days it smells like a campfire all day long and visibility is so poor it is about 1/2-3/4 mile. It would be such a lovely fall if the air were better. Winter preparations need to attended to in October, so I am hoping we can get to everything before the snow flies. 

Meanwhile, Safeway had an excellent buy on beef round tip roast for $2.49/lb. It is the kind of roast that does so well in the crock pot all day, then shreds to perfection without all those grisly, slimy parts that are yucky to peel off. It's all meat and so tender. The first roast I put garlic slivers in and rubbed with salt, pepper and some spice rub, and it had the most wonderful juices leftover to make a tasty gravy to serve with mashed potatoes. Saturday we are having company, so I am thawing one and am going to crock pot it all day with mexican seasonings so I can shred it for tacos and burritos for a mexi bar so that people can make the burritos as they like. Love to have leftovers for easy week night meals, too. What have you been cooking?

Blogger's Block

I haven't posted in three weeks, and I noticed I have lost a follower. I am assuming because I haven't been blogging. Honestly, I am so overrun with news, doom and gloom, daily chores, a major forest fire in my area, and getting ready for back to school, that I just can't think of anything to blog about that anyone would want to read.

I blog about different things, life around our homestead, some politics, canning and food. But, what do my readers want to be updated on or what do you want read about? What is interesting in our life that makes you want to stop by and browse through my thoughts? I didn't want to bore anyone with too many chick pictures, but guess what? That BO hen I think is wanting to brood again. I put a Rhode Is. Red in the nursery yesterday because the rooster is sooo hard on her that her back end is not only bare but deep, deep red from irritation and swollen, so I put her in the nursery last night. Well, today, I went out to put the gals up and RI Red was not in the pen, but BO was! Yesterday I took out 3 eggs from the nursery that she laid and when I cracked them this morning for scrambled eggs, they looked like they were on the first day or two of a new life beginning. We'll see what happens.

Anyways, I apologize for not blogging. I don't know why really. I need a break, or I am feeling overwhelmed with the news. Maybe I am just in a slump. I will try to keep up one or two posts a week now that school is starting again. Let me know what keeps you reading my blog. Recipes? Canning? Political/educational rants?

Hubby is coming home for dinner late tonight, so I best be in the kitchen and have dinner ready. I am starved!