Good things to eat

Posts tagged ‘Tomato’

Growing stuff – July 20

Well the summer is progressing along and things on the balcony garden are still growing.

But the weather this year has been so weird that I’m not sure how things will turn out.

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The potato plant is still growing like gang busters.  I’m not sure when I am supposed to harvest that.   I had trouble last year and so they never got to fruition.

Potato plant

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The arugula is looking fantastic and we hope to eat some of that this weekend!

Arugula

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Bit of trouble with the cabbage.  Seems that some sort of florescent green little worms have been eating their fill of it.  I caught them in the act munching little holes all over, so I “removed” them.   I will have to keep an eye on them.

red cabbage

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The beets are doing great, but again, don’t know when they will be “ready” to pick?

Beets

 

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No tomatoes on the plant

The tomatoes continue to disappoint.  I can’t believe after growing them from seed starting in like January….and coddling them in the living room window all winter and giving them painstaking care…..that there is still as yet not even ONE tomato growing anywhere on the plants!   Sad, very sad.

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And then the Chard is FINALLY doing very well after a challenging start!

 

Swiss Chard

 

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And last but not least, I have a very pleasing batch of lettuce going.   But as usual, I had to move it inside because the BIRDS love lettuce and will keep eating it until they fall over!  Maybe that’s the answer!

Lettuce

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Happy Gardening!

 

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Pulled Chicken Pasta

A few weeks back I gave you a recipe for “Pulled Chicken Tacos“.  

This has turned into one of our favorite things to eat lately.  It is easy and flavourful and great in summer.

But as much as I could eat tacos several times a week, sometimes it is nice to change it up a little.   Or maybe you just don’t have the rest of the fixins to go with the tacos?  Whatever the case, here is something to do with your left over “pulled chicken” if for any strange reason you actually have any!

Pulled Chicken Pasta

Cook up a pot of your favorite spaghetti.

Meanwhile, heat up the left over pulled chicken.  If it is too dry for what ever reason, add some salsa or tomato sauce, crushed tomato or even just a bit of water till it is “sauce” like.

Top your spaghetti with it.

That simple and SO good. 

I have a feeling we will be eating this…….a LOT.

Salad Week – Deconstructed Greek Salad

I thought what with Summer now upon us……well some places are getting Summer anyway….that it would be a good time to roll out “Salad Week”.

I love salads and the combinations are endless, so let’s see what we can come up with.

Today we have “Deconstructed Greek Salad”.

Now don’t be intimidated.   This might sound all “Chefy” but it couldn’t be simpler!

Impress your friends with this simple tasty salad.

Gather all the ingredients typically found in a Greek salad and cut them into even sized bits.

Here we have:

  • Green pepper
  • Yellow pepper
  • Red onion
  • tomato
  • cucumber
  • Kalamata olives

So chop them up evenly and put them in little piles in a flat casserole dish like small 9 x 9 glass lasagna dish.

Then make up the dressing:  Thee parts oil, one part vinegar

  • red wine vinegar
  • olive oil
  • honey
  • chopped fresh herbs – parsley, oregano etc

Stir up and then pour all over the vegetables and let them marinade for at least 1/2 hour before serving.

When you are ready to serve, arrange even piles of the individual vegetables around the plate.

Here we have a dollop of goat cheese, but crumbled feta would do nicely too.

Season with salt & pepper and sprinkle with additional chopped herbs if you have them!

Voila!  So simple and so good!!

Deconstructed Greek Salad

Please feel free to share YOUR  favorite salads with me.  Post a link to your blog if you’d like my friends to check it out too.

Happy Salad Week!

Growing stuff – June 8th

The weather hasn’t really been co-operating too much this year.

It hasn’t been very sunny or warm, but things are still doing their best to grow!

I have had to bring the poor chard back inside because those pesky birds had a go at it!  I’ve never had so much trouble trying to get something as usually hardy as chard to grow!!

Swiss Chard

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I also had to bring the tomatoes back inside as well.  They have been outside for a couple of weeks but it got so windy the other day, I thought they might fall over.   I have tied them up on sticks but I wasn’t sure it was helping.  They are only now starting to show a couple of flowers here and there.  Will be lucky if I get tomatoes by October!

Tomatoes

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There is a new addition to the balcony garden.  Last week at the farmer’s market I picked up a patty pan squash plant.  I’m hoping that will turn out to be fun!

Patty Pan Squash

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The potato plant on the other hand, is freakishly big and thick, I hope the potatoes grow a big!

Potato plant

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The purple cabbages are coming along nicely but today I was being terrorized by two squirrels playing tag all over the balcony and stomping all over the cabbage.   I chased them and squirted them with the water bottle but they just laughed in my face!

Purple cabbage

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The beets are coming a long nicely, but much like the potatoes, we can only see what’s going on with the foliage and not what’s growing underneath!

Beet plants

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And last but not least, I am FINALLY seeing a few bean sprouts squeezing through the dirt!  I had just about given up on them.

Sprouting beans

Growing stuff – May 18th

Well things seem to be progressing along nicely in the balcony garden.

I planted some beans this week.   Those skinny French green beans.   Nothing has happened yet of course.

The poor Swiss chard still isn’t growing too fast.  But I did have a basket like cover over them to keep the birds off which I think was stunting their growth.  I have stuck a mini twirly doodle in the middle of them to see if that will help with the birds.

Swiss Chard

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The oregano plant is coming along very nicely all by itself.  The birds don’t seem to care for that, too strong I guess.

Oregano

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And the mint is slowly coming back.

Mint

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The latest batch of lettuce is doing well, but I have been bringing it inside when it is unsupervised, because the birds LOVE it!

Lettuce

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The tomatoes are doing VERY well.  But I admit I am babying them.   Putting them out during the day and bringing them in at night.

Tomato plants

I don’t know if you can tell by the picture, ( look right in the middle ) but I am seeing the start of the little flowers that will turn to tomato!

Tomato flower bud

I just love the way touching a tomato plant makes our fingers smell!

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Added a couple of flowers for colour and so the bees will visit and pollinate stuff.

This is the big planting weekend in Canada!  But be careful, I’ve seen they are calling for frost and SNOW in some places!! 

Weird weather this year!

Happy Victoria Day Weekend!  And happy planting!

Pulled chicken tacos

I seem to have gone taco crazy lately.

Not sure why I haven’t enjoyed them more in the past?  I always tended to be more of an enchilada type girl before, but I am finding the taco experience so much lighter and fresher.

Here are some super easy chicken tacos to try.

Start with a good size heavy skillet and add:

  • 1 onion chopped into small cubes

Saute in a little oil till they are nice and translucent

Then I added four frozen  boneless, skinless chicken breasts ( the frozen part was poor planning on my part).  However boneless chicken of any sort will do just fine.  Then I add just enough water to cover them about half way, then put a lid on  and let them simmer a spell.

If you are using fresh chicken, I would brown on all sides and then follow the rest of the recipe.

Once the (frozen) chicken has thawed in the water and turned white it is time to add the rest of the ingredients:

  • 1/2 jar ( or more) of store bought salsa of your choice
  • equal part of water or stock
  • 1 tbsp red wine vinegar

Mix that in evenly and cover again for about 15 minutes at a slight boil, to make sure the chicken is cooked thoroughly.

At this point, test to see if the chicken is done inside by taking two forks and “pulling” the chicken apart.  Resulting in the “pulled chicken” part.

If the chicken comes apart easily, then it is time to add the herbs and spices.   But if you like you can shred up the chicken first, or leave it in the larger pieces and shred it later.  Doesn’t really matter too much.

So then I added and this is just a suggestion, what ever you have, or what ever you like better is fine, but this worked well:

  • 1 tbsp ground cumin
  • 1 tbsp smokie paprika
  • 1 tbsp chili powder ( the kind that is more flavour than hot)
  • 1 tbsp dried oregano
  • 1 tsp ( more or less) of chili flakes
  • 1/2 tsp cinnamon
  • salt & pepper to taste

And if you wanted to take it up just a notch,  add a couple of tsp of brown sugar.

Mix that all in well, cover again and let simmer about another 10 minutes until you are ready to serve.  Add a little more liquid if it gets too dry.

Now you are ready for assembly

I prepared a bit of a “taco bar” so we could dress our own.  Some possibilities are:

  • fresh made guacamole
  • sour cream ( I added chopped cilantro and hot sauce)
  • grated cheese
  • salsa
  • chopped tomato
  • chopped cilantro

Start with the tortilla of your choice ( warmed or not) and start piling on the fixins!

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Pulled chicken tacos

Happy times!

Decidedly Mediterranean

All right, I’ll admit it.  I’ve been on a bit of a Mediterranean kick lately!

Sometimes I just can’t get enough of it.  Luckily the Mediterranean covers a large choice of things to eat, but the one thing they all have in common is a lot of flavour!

So someone asked me if I’d ever made Imam Bayildi”  which apparently translated means “the Iman fainted”, I guess cause it is supposed to be THAT good!  But I had to admit  that I’d never heard of.

Needless to say I looked it up and felt the need to try and make it myself.

So this is what I came up with that is loosely based on most of the recipes I came across.

Basically it is an eggplant stuffed with other vegetables.  But I felt the need to bulk it up a little and use it as a more substantial main dish.  So I added some bulgur wheat to it.

Bulgar is quite easy to make, just put about 1/2 to 1 cup dry Bulgar ( depending on how much you need, it expands a lot!) into a heat safe bowl.

Pour boiling water over it, enough to cover it and then swim a little.   Then cover it with a plate or something like that and let it sit for about 10 minutes or so.

Then when all the liquid is sucked up and the bulgur is all puffed up, you are ready to use it!

Meanwhile, get a nice size eggplant, or a few small ones, depending on if you are making it as a main dish or side dish.   Wash them, pat dry and remove the green bits off the stem.  Then slice them in half and place them in a shallow baking dish.  Put in the over at about 375 for about 15 minutes.   But keep a close eye on them.  You don’t want to cook them fully, just enough so that the innards are soft enough to remove easily.

On top of the stove, in a large skillet add:

  • 1 medium onion diced
  • 1 red and/or green pepper diced
  • 2-3 cloves fresh garlic minced
  • 3 coarsely chopped Roma tomatoes ( with juicy bits from inside)

Start with the onions and peppers and cook till softened.

By now your eggplant should be done enough, so remove it from oven and give it a minute or two till you can handle it without pain.

Scoop out the innards and chop it up well and add it to the pan with the onions and peppers.  Set the shells aside waiting to be stuffed.

Then add the tomato and let all of that cook till it is well acquainted.

Then add:

  • a tsp of ground cinnamon (gives it that Mediterranean flare!)
  • juice of half a fresh lemon
  • a good handful of fresh chopped flat leaf parsley

At this point you have more or less the traditional filling, but now is when I added about 3/4 of a cup of the cooked bulgur wheat and mixed thoroughly.

Now you are ready to stuff your eggplants.   Spoon in generous amounts of the filling and pack it in there.  Everything is basically already cooked so we will just be essentially re-heating.

The real recipes don’t call for it, but you could add a bit of bread crumbs on top, or like what I did with a bit of grated parmesan cheese, just to give it a bit of a crust.

Bake for about 15 minutes till everything is nice and warm and serve with the side dishes of your choice. And a little drizzle of good olive oil to make it particularly Mediterranean!

Stuffed eggplant

Tonight I just made some lemon and herb brown rice pilaf to go with it.  The other thing that would go nicely with this and which I had toasted and waiting on the counter but simply forgot to add, would be some pine nuts.   The would definitely add to the “decidedly” Mediterranean taste!

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