Tag Archives: vegetables

My Mixed Cultures Pasta Salad Made For A Crowd

Basketful From Farmer's Market
Basketful From Farmer’s Market

This is the time of year that farmer’s markets are plentiful around the United States and other areas of the world that are enjoying summertime!  If you aren’t in the habit of shopping your farmers market I might say you are missing some of the best summer has to offer.  Most generally the vegetables and fruits are picked that day or the day before.  FRESH from the garden to your table.

From our local farmer’s market all of these vegetables came in a basket for $20!  This is a really good deal because 4 BIG ripe tomatoes came along with them, but somehow I missed getting a picture of them before I cleaned them and I promptly made bacon, lettuce and tomato sandwiches.

For several years I have used Pick Your Own.org website for canning directions and a lot of other information about fruits and vegetables.  They also have a tab to Find A Farmer’s Market In Your Area.  If you don’t know where to find your local market this is one place to start looking. I don’t think it is an exhaustive list because it doesn’t include the market I shop at although I am going to send them an email to include it!
But wait there’s more! Click to continue reading

Pan Fried Steak and Carrots in Lemon-Parsley Butter

plated pan fried steak carrots
Happy Thursday!  Is it winter where you are?  Winter has really hit hard in Middle Tennessee the last two weeks.  Last week rain, sleet, and ice and last night … snow!  Beautiful snow. I know that snow isn’t a big deal for many of you.  But in my neck of the woods … it is a big deal!  This is only the second time in the last 5 years that I have been able to take pictures like these …

wagon snow trees
Or like this.

Snowy creekThe worst part for me is that I have missed Community Bible Study the last two weeks.  We meet on Thursday morning and we close when the schools close.  Well, the today and last Thursday school has been closed so we didn’t meet.

Cave spring lane snowy
I miss all my friends and classmates so much.  It is my prayer that if March arrives next week like a lion that lion is roaring with rain and not snow!

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Wherever you are today I pray you are safe, warm, and well-fed.  I couldn’t decide which recipe comes first … steak or the carrots so I am posting both of them here!  I don’t usually pan fry steak because we have a BBQ grill.  However, last week when I had steak thawed ready to cook the weather was awful.  I had no inclination to run in and out of the house grilling steaks.  So, I decided it was time to pan-fry them.

fried onions
I could have just melted some butter, slapped the steaks in the pan and called it good.  I suspect they would have been edible.  But I wanted them to be fantastically edible!  I went searching on-line for a super recipe.  That is when I found this website called “Instructions.”  The recipe there included fried onions.

pan fried steak
One of the “instructions” was “how to pan-fry the perfect steak.”

panfried steak single
I didn’t realize there really are some steps to be taken to make the perfect steak.  I think the 7-steps are worth reading.  All-in-all my sous chef dish-washing mom and Chief Culinary Consultant both agreed the steak was “deliciously fantastic.”  That’s what I was going for.

parsley carrots fresh
A wonderful part of this wintry meal turned out to be these fresh carrots.  I had a bagful from a recent trip to the grocery store and from my Taste of Home cookbook I saw this recipe for carrots in lemon-parsley butter.  I didn’t have fresh parsley but I honestly think the dried stuff did a great job.

These carrots take no more than 20 minutes to make and are really worth the effort.  Just writing this blog post makes my mouth water.  I guess fresh carrots need to be on my grocery list again!

parsley carrots
Have a blessed wintry meal,
~Catherine

P.S.  Print this recipe, you are going to want to make these carrots!

Psalm 147:12-18

Extol the Lord, Jerusalem;
    praise your God, Zion.

He strengthens the bars of your gates
    and blesses your people within you.
He grants peace to your borders
    and satisfies you with the finest of wheat.

He sends his command to the earth;
    his word runs swiftly.
He spreads the snow like wool
    and scatters the frost like ashes.
He hurls down his hail like pebbles.
    Who can withstand his icy blast?
He sends his word and melts them;
    he stirs up his breezes, and the waters flow.

Fresh Carrots in Lemon-Parsley Butter
 
Prep time
Cook time
Total time
 
These fresh carrots really "pop" with color and over-flow with taste!
Author:
Recipe type: Vegetable Side Dish
Serves: 6 servings
Ingredients
  • 1½ lbs. fresh carrots, peeled and sliced
Lemon-Parsley Butter
  • ¼ cup butter, cubed
  • 2 Tablespoons minced fresh parsley or 1½ teaspoons dried parsley
  • 2 Tablespoons lemon juice
  • ¼ teaspoon salt
Instructions
  1. Place 1 inch of water in a large saucepan; add the sliced carrots. Bring to a boil. Reduce heat; cover and simmer just until tender-crisp, about 7 minutes. Drain; set carrots aside.
  2. In the same pan, melt butter over medium heat. Stir in parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Information
Serving size: ½ cup Calories: 117 Fat: 8 g Saturated fat: 5 g Carbohydrates: 12 g Sodium: 216 mg Fiber: 3 g Protein: 1 g Cholesterol: 20 mg.

 

 

Awesome Fried Okra

DSC08556
When granddaughter Abbey arrived she had driven from California via Colorado for the better part of a week. She was ready to get out of the car and to get busy in Grandma’s kitchen!

Our first evening meal together included garden-fresh fried okra.  Growing up in Colorado and California Abbey never had eaten okra.  I guess it really is a southern thing since I’d never even heard of it until I met my southern-born sweetheart!

The story of Abbey and okra was love at first bite! She couldn’t wait for a DIY lesson.  Well, I don’t really want to brag, but for a Nebraska girl I can turn out some awesome fried okra.

The local farmer’s market provided fresh okra and we added the fun as we cooked up this mess of tasty-finger lickin’ delights.  She and her Grandpa ate every one!  (They wouldn’t want me to share that with you, but hey — I’m a food blogger, when it comes to the kitchen, it’s all fair game!)

close up Okra
I realize frying okra isn’t rocket science.  But there is a particular sequence necessary to get perfectly breaded, nicely seasoned, non-slimy okra!

If you have a hankerin’ for a bowl of these tasty veggie bites, follow this recipe and you won’t be disappointed!

Blessings and Happy Cooking!
Catherine

 

Awesome Fried Okra
 
You don't have to live in the South to have this southern-fried awesome okra -- delicious on any table, anywhere!
Ingredients
  • 2 lbs. fresh okra, sliced ½-inch thick round pieces
  • ½ cup cornmeal
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic salt
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • Oil* for frying amount dependent on size of frying skillet
Instructions
  1. Rinse okra pods in water and dry with paper towel. Slice into ½" round slices being careful to keep the pods away from water and as dry as possible.
  2. In a medium bowl, combine cornmeal, flour, salt, pepper, garlic and cayenne pepper.
  3. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
  4. Spread okra on baking sheet and allow to set while dipping and coating the rest of the okra.
  5. Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. Fill with ¼" to ½" oil up the sides of the skillet.
  6. Carefully add breaded okra to the hot oil and cook until golden brown, turning only once. (It may be necessary to fry the okra in batches.)
  7. Remove from oil, drain on paper towels, and then serve immediately.
Notes
* Oil used can be canola, corn, grape or coconut (without flavor). Use your favorite oil for frying. Butter will be too greasy.


This recipe adapted from a recipe by Paula Deen, Food Network.

 

Alice’s Freezer Corn

bagging the cornMany years ago my sous chef dish-washing mom found a recipe for freezer corn that makes all other recipes not even worth the time it takes to work the corn! Each summer friends and family contact mom for this recipe.  I apologize it has taken me so long to share it with you.

Lee corn shucking
Our Chief gardener tills the garden, plants the seeds, waters, fertilizes, sprays for bugs, and then after picking the corn he shucks it for us!

Alice and Corn shucking
Mom cleans off all the silk.

corn cutting
My part is easy since I use an electric knife to slice off the peaches and cream, white and yellow kernels.

Cooling the corn
After adding butter, sugar, salt, and water we bring the corn to a boil and cook it for 3 minutes.  After that an ice bath cools the corn quickly so that it is ready to bag for the freezer.

Bagged corn
We place the corn into quart zipper bags, laying them flat and carefully pushing out all the air.  The bags then go to the freezer.  They will last up to 1 year without getting icy when bagged like this.  Filling them flat also makes stacking them in the freezer very easy.

When ready to use the corn, simply thaw for a little while and then heat, cooking it for at least 20 minutes or longer if you have time.  No other ingredients need to be added.

This corn is so delicious that it won’t last in the freezer until next year, no matter how many quarts you freeze!

Many blessings for a bountiful harvest!
Catherine

But the Lord said to Samuel, “Do not consider his appearance or his height, for I have rejected him. The Lord does not look at the things people look at. People look at the outward appearance, but the Lord looks at the heart.” 1 Samuel 16:7 

Alice’s Freezer Corn
 
Once you have tasted this corn you will never want to eat it any other way!
Ingredients
For 16 cups corn
  • 1 cup butter
  • ½ cup sugar
  • 3 cups water
  • ⅛ cup salt
For 12 cups corn
  • ¾ cup butter
  • ⅜ cup sugar
  • 2¼ cups water
  • ⅛ scant cup salt
For 8 cups corn
  • ½ cup butter
  • ¼ cup sugar
  • 1½ cups water
  • ⅛ scant cup salt
Instructions
  1. Remove fresh corn from corn cob. Remove as much of the silk as possible.
  2. Place corn in large saucepan. Add butter, sugar, water, and salt. Heat to boiling.
  3. Boil for 3 minutes. Remove from heat.
  4. Place corn mixture on ice bath to cool quickly. When cool, place in quart zipper bags, removing air as you seal the bag.
  5. Freeze corn bags in the deep freeze for up to 1 year.
  6. When ready to use, thaw corn and cook for 20 minutes or up to 45 minutes over medium heat.

 

 

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