Crustless Garden Vegetable Quiche

This crustless quiche is so good!  Full of flavor and comfort!  You are going to love this recipe!

I love when I can go outside in my own backyard and find all the vegetables I need to make something really wonderful!  Even the eggs were from my own backyard!  I love being self-reliant, even if it is on a smaller scale!

 

10 large organic eggs

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterrey Jack cheese

1/2 cup low-fat milk

1 (16 ounce) carton of cottage cheese

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped parsley

Whisk eggs, 3/4 cup cheddar, 3/4 cup Monterrey cheese, milk, cottage cheese, flour, baking powder, salt and parsley in a large bowl.  

4 cups zucchini, chopped

2 cups organic red potato, chopped

1 cup green peppers, chopped (sweet or medium spice)

1 cup onions, chopped

1 cup mushrooms chopped (optional)

salt and pepper to taste

Saute vegetables in a 12-inch oven safe skillet with some organic canola oil, until softened, 5-10 minutes.  

Pour the egg mixture over the softened vegetables, top with the remaining cheese and freshly sliced tomatoes.  Place in a 400` oven and bake for 15 minutes.  Turn the oven down to 350` and bake for an additional 35 minutes until lightly browned and set.  Serves 10.

Fresh Cucumber and Heirloom Tomato Salad

1-2 large cucumbers, chopped
4 large heirloom tomatoes, golden boy, green zebra, brandywine, pineapple, Cherokee purple, etc., chopped
1/4 cup fresh chopped parsely
1 lemon squeezed of it's juice
1-2 tablespoons olive oil
salt and pepper to taste

Three-Bean Tomale Pie

A hearty and filling vegetarian recipe that is sure to win your family over!

1 cup chopped sweet green pepper

1 cup chopped onion

3 cloves, garlic, minced

1 tablespoon organic canola oil

1 can each of black, pinto and red kidney beans, rinsed and drained

1 12 ounce bottled or canned vegetable juice

1 4-ounce can green chile peppers, undrained

1 1/4 teaspoons chili powder

3/4 teaspoon ground cumin

1 corn muffin recipe (see below)

1/2 cup sharp cheddar cheese, grated

2 jalapeno peppers, seeded and finely chopped

1/4 cup chopped cilantro

salsa and sour cream to serve on the side (optional)

Preheat your oven to 400`.  Saute green pepper, onion and garlic with oil in a 12-inch oven safe skillet, until softened.  Add beans, juice, chile peppers, chili powder, cumin and salt and pepper to taste.  Smash a few of the beans and heat through.  In the meantime, prepare the corn muffin batter.

 Corn Muffin Batter

1 1/2 cups organic corn meal

1 cup flour (I like to use spelt flour)

1 1/2 tsp. baking powder

1/4 tsp. soda 

1/4 cup sugar

1/2 tsp. salt

1 cup almond milk or buttermilk if you prefer

1 egg

1/4 cup organic canola oil

Add the shredded cheese, chopped jalapeno peppers and cilantro to the batter and place on top of the bean mixture inside the pan.  Bake uncovered for 20-25 minutes until golden brown.  Top with salsa and sour cream if desired.

 

 

 

 

Rosemary Rustic Loaf

I love this recipe because it is beginner friendly!  It doesn't require a lot of work just time and thinking ahead.  I love the soft chewy center and crusty outside!  Perfect for dipping into soups or serving with any other meal!  This recipe is from "America's Test Kitchen Baking Cookbook".  I recommend reading through the directions of the recipe first before proceeding.

3 cups all-purpose flour ( I used 2 cups spelt flour and 1 cup all-purpose flour)

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoon salt

1-2 tablespoons fresh rosemary, chopped (optional)

3/4 cup water, room temperature

1/2 cup mild beer (I use non-alcoholic Odoul's and make 3 loaves at a time from one can), room temperature

1 tablespoon white vinegar

 

 

Whisk together the flour, yeast, salt and rosemary if using.  Fold in the water, beer and vinegar until the dough starts to come together and looks shaggy (I like to make sure the flour is mixed in all the way).  Cover with plastic wrap and allow to sit at room temperature for at least 8 hours or up to 18 hours.  

Once the dough has risen and you are ready to continue, turn the dough out onto a well floured surface and knead by hand to form a smooth, round ball.  Place a piece of parchment paper that is 18x12-inches inside a 10-inch skillet.  Place the dough on the parchment and spray with non-stick oil, cover with plastic wrap and allow to raise until doubled in size, about 2 hours.  

About 30 minutes before baking turn the oven on to 500` with the rack at the lowest setting.  Place a large, cast iron dutch oven with lid, on the rack and allow to heat up with the oven.  

Score the top of the loaf with a very sharp knife and sprinkle a little flour on top.  Once the oven has reached 500` carefully remove the dutch oven and lid.  Place the entire loaf and parchment paper directly into the pot, place the lid back on and put the dutch oven back into the oven.  It is okay to let some of the parchment hang over the edge of the pot.  

Once the pot is back in the oven immediately turn the oven down to 425` and bake covered for 30 minutes.  Remove the lid of the pot and bake for another 20-30 minutes until the crust is a deep golden brown.  Let cool on a wire rack at room temperature for about 2 hours before serving.

Time to Start Planning for your Fall Crop

In this picture I have some seeds I will be planting in the next few weeks.  Some of which I have saved from last year (lettuce, spinach, cilantro). I have a few more on my list I need to get as well.  Below is a list and dates for what and when to plant.  It's not to late to grow a garden this year!  Be sure to to check in for more details on my first year of extending the growing season with row covers and hoop houses.  If you are interested in more info on extending your growing season check out my friend Rick's blog http://ourstoneyacres.com/   Rick has been growing his garden year round since 2009!

Crops you can sow in the ground now (July 21st).

Peas

Bush Beans (Little Marvels, Early Frost, Oregon giant)

Carrots

Turnips

Radishes - through Sept. 1st

Lettuce

Crops you can sow or plant August 1st.

Chinese Cabbage

Broccoli (from starts)

Carrots

Spinach

Kale

Lettuce (again)

Cabbage (from starts)

Swiss Chard

Turnips

Kohl Rabi

Beets

Parsely

Leeks

Green Onions

Fresh Mixed Basil Pesto

This pesto is a little piece of heaven!  Made with 5 different kinds of basil, it is full of flavor and variety!

First step is to blend in a food processor, 1 cup almonds or other desired nut.  I prefer almonds because they are mild in flavor and less expensive than pine nuts. 

While processor is going add 4 cups packed fresh basil leaves and about 1 cup olive oil to keep the mixture from sticking.  Add 2-4 cloves garlic, 1 cup good Parmesan cheese, juice of 2 lemons and salt and pepper to taste.  If you like your pesto a thinner consistency, add more olive oil.  Check seasonings and use on pasta, salads and pizza!  What do you like to use your pesto for?

Italian Pasta Gratin from Better Homes and Gardens 365 Vegetarian Meals

This pasta dish can either be made into a casserole as you see in the picture above or used as a fresh pasta salad.  Just add more fresh spinach!

8 ounces dried multigrain or whole wheat pasta

4 cups baby spinach, shredded

2 cups cremini mushrooms, chopped

1/2 cup chopped sun dried tomatoes

1/4 cup chopped kalamata olives or black olives

1/2 cup fresh basil pesto

2 tablespoons balsamic vinegar

8 ounces fresh mozzarella cheese, chopped

1/2 cup shredded fresh basil

Cook pasta according to directions on package.  Drain and place in large bowl.  Add the remaining ingredients if using as a salad and serve.  If using as a casserole, turn oven onto 375`.  Add all ingredients, except the fresh basil and place in a greased 9x13 dish.  Bake for 20-25 minutes and then add fresh basil as a garnish. 

 

 

All About Basil!

There are all different kinds of basil to grow and use!  In my opinion, one can never grow enough basil!  I like to buy a few plants just to get a head start after the last frost date has past.  Basil is very easy to grow from seed and look beautiful scattered throughout all vegetable and flower beds.  Here are just a few I am growing in my garden.  Check out my absolute favorite 'fresh mixed basil pesto' recipe too and the different ways I use it!

 This is Purple Basil.  It has a more floral flavor and is just lovey!

 Tai Basil has a more spicy flavor and is often used in Asian dishes.  I love to use the flowers in cooking too!

 Lemon Basil is one of my all time favorite herbs!  It's scent and flavor are heavenly!  The leaves are a softer grayish green and truly smells of lemon!

This is Sweet Basil and is what is sold normally in grocery stores.  Be sure to pick off any of the flowers to encourage more growth!  You can also try growing cinnamon basil too!  Wonderful!

When collecting basil from your plants be sure to leave 1/3 of the plant left.  Cutting basil will also help to encourage more growth, but not if too much is taken off.  The plant could go into shock and die.  Go down to the first or second shoot of leaves along the main stem.  Cut about 1/4 inch above the main stem where it begins to branch out.  The other leaves will start to grow and take over as you can see in the picture.  

My Dad's New Chicken Coop!

My dad worked very hard on his new chicken coop!  He has 6 pullets, soon to be hens in a few more months. One of each, Road Island Red, Blue and Red Laced Wyondette, Delaware, Easter Egg-er (Americanna), Speckled Sussex and a Black Sex Link. The girls live in a very strong and beautiful home... don't you think!!!?

Southwest Black Bean Salad

A delicious and refreshing salad!  A great addition to any meal!

8 cups shredded red leaf lettuce (1-2 heads)

2 cups cooked or canned black beans, rinsed and drained

2 cups bite-sized sweet red pepper strips

2 cups frozen or fresh corn kernals

1/4 cup cilantro (about 1 bunch)

1/4 cup orange juice

1/4 cup cider vinegar

1/4 cup organic canola oil

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/8 teaspoon red pepper flakes

Combine in large bowl the lettuce, beans, peppers, corn kernels and cilantro.

For dressing combine the remaining ingredients listed in a tightly sealed jar or Tupperware bowl and shake until mixed well.  Drizzle over salad.  Eat immediately.

Greek Quinoa and Avocados

This salad is so good and satisfying!  Especially made with home grown tomatoes! 

1/2 uncooked quinoa, rinsed and drained

1 cup water

2 large tomatoes, chopped

1/2 cup shredded fresh spiniach

1/3 cup finely chopped red onion

2 ripe avocados, halved, seeded, peeled and sliced

1/3 cup crumbled feta cheese

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon sea salt

additional spinach leaves if desired

Cook the quinoa in a rice cooker or small saucepan in water.  Bring to a boil: reduce heat. Simmer, covered, about 15 minutes or until liquid has absorbed.  Place quinoa in a large bowl.

Add tomatoes, shredded spinach, onion, avocado, and feta cheese to quinoa; lightly combine.

For dressing mix together the lemon juice, olive oil and salt.  Drizzle over quinoa mixture and toss to coat.  

To serve place additional spinach leaves on plate first and then add the quinoa salad on top.  Try adding fresh basil as a variation!  Serves 4.

The ultimate power breakfast

Nothing wakes me up more and gets me going than a healthy breakfast!  The ultimate green smoothie with 9-grain cracked cereal, almond milk, fresh peaches, raspberries and agave and cinnamon drizzled on top!  It is sooo Good!

Eggs and Heirloom Tomatoes

I love summer for it's simplicity!  As I walked through my garden yesterday I found 2 ripe Brandywine heirloom tomatoes ready to eat.  I took fresh eggs from the nest box and harvested a few cuttings of basil,  scrambled up the eggs, added the chopped basil at the very end and placed it on top of some whole grain organic toast with the tomatoes on the side!  I don't know what is better than that!  Summertime = happiness!

My Top 20 Medicinal Herbs and Flowers to Grow in the Garden

Lavender is by far one of my most favorite herbs and plants to grow.  It is a water wise perennial and therefore doesn't require a lot of moisture.  However, it does require well draining soil.  I like to harvest my flowers and dry them for many purposes; teas, homemade soaps, hair rinse for dandruff and to soothe sun burns.  Google uses for lavender and enjoy all the recipes and ideas for using lavender. 

Chamomile is an annual herb and will reseed itself every year.  It is by far one of the most comforting smells and teas I have ever had!  Nothing calms my nervous system more than a cup of chamomile lavender tea!  When I have had a long stressful day I pour myself a cup and go right to sleep!  I only wish I drank it more often.  Chamomile is wonderful for digestive problems, skin irritations and even headaches!  For more info check out http://www.newsmax.com/FastFeatures/chamomile-lavender-benefits-uses/2011/01/28/id/369825

Cayenne Pepper is not only great for adding a little spice to yummy recipes, but it is also wonderful for increasing circulation and and eliminating excess mucus in the body.  Try growing it, drying the peppers and crushing them for your own use. 

Witch Hazel is a small tree that grows from Canada to Florida in all different climates.  An astringent is made from steaming the twigs of the shrub.  If you purchase witch hazel from the store be sure to get the kind without alcohol.  It is widely used for skin problems like acne, sores, bruises and swelling.  Check out this website for more tips. http://www.wisebread.com/15-wonderful-uses-for-witch-hazel

Echinacea (Coneflower) is a wonderful perennial to grow!  If planted in rich soil you will get very large plants filled with color and texture!  A favorite of honey bees too!  Echinacea makes a wonderful immune boosting tea!  You can use the flowers, leaves and even the roots for many purposes.  Check out http://voices.yahoo.com/echinacea-growing-harvesting-using-3795734.html

 Bee Balm (Wild Bergamot) is a perennial plant and gorgeous display in the garden!  These flowers are edible and very tasty in salads and the leaves can be steeped in hot water for tea used for sore throats, menstrual cramps, gas, nausea and much more.  Google uses for bee balm and find your favorite uses!

Raspberry leaves are excellent for many purposes.  I love to drink raspberry leaf tea to alleviate menstrual cramps.  Check out this website for more tips and benefits! http://www.ehow.com/list_6031169_red-raspberry-leaf-tea-uses.html

Elderberries (not fully ripened in the picture) are an excellent source of antioxidants and have been used for centuries to shorten flu virus symptoms and boost the immune system.  It has a specific protein that inhibits the flu virus to attach onto the cell wall.  Be sure to avoid the red elderberries and cook down the purple ones, making them into juice or a thick syrup.   

Garlic has excellent anti-viral and anti-microbial properties and has been recorded for it's medicinal purposes dating back 5,000 years.  Preserved garlic is a must have in any first-aid kit.  You can apply it to any wound, preventing infections and disease. 

Yarrow is another perennial that can be used in a tea form to sweat out a fever.  Chew a fresh yarrow leaf if you have a toothache.  It can also help with menstrual irregularities.  Google yarrow benefits for more information. 

Borage flowers are edible and used for salads giving a mild cucumber flavor.  Most plants are either blue or white in color.  The leaves can also be used as a diuretic when dried and steeped into a tea.  It has been known to detoxify the blood and kidneys.  A poultice can be made and applied to sore muscles, arthritis and eczema.  

I love using Calendula flowers for tea and homemade skin salve.  This annual is easy to grow and provides many flowers the more you harvest.  Be sure to let a few flower heads go to seed for next year!  Calendula's colors range from bright yellows to bright oranges.  Calendula is known as a wound-healer and anti-inflammatory.  Great for healing cuts, scrapes, bruises, sprains, eczema and scars.  For an easy homemade salve, place 1/2 cup dried calendula flowers in 3/4 cup olive oil and allow to infuse for 14 days in a sunny window.  Strain the infused oil and add 1 oz. of melted bees wax and allow to set up in container with a lid.

St John's Wort is a beautiful shrub that produces an abundance of yellow flowers in July and August.  Used for many purposes, the main reason for using this medicinally is for depression.  For more info you can go to http://altnature.com/gallery/st.htm  

Comfrey has been known to mend tissues and wounds.  Although it does come with a warning, due to the high levels of alkaloids, it can be harmful if ingested in high levels and for long periods of time.  For more info you can go to http://www.herbalremediesinfo.com/COMFREY.html

Hyssop both blue and anise are also known as hummingbird mint.  These perennial flowers are edible and the leaves can be used for many purposes that help with upper respiratory and digestion problems just to name a few.  For more info google anise or blue hyssop and find the many recipes and tips on how to use this wonderful herb.

The white flower I am holding is Valerian.  Its scent is so lovely!  It has been used as a sedative to help one sleep and calm the nervous system.  Here is a tip on how to harvest http://www.ehow.com/how_7346099_harvest-valerian.html

 

Wormwood is an excellent pest deterrent when used as a poultice.  Smash a few leaves and mix with some apple cider vinegar.  Place into a bandage or cheese clothe and rub on skin to keep mosquitoes and other pests away.  It has also been known to kill parasites within the digestive track.  For tips, recipes and more information on wormwood go to  http://www.herbs2000.com/herbs/herbs_wormwood.htm

 Lemon Balm or Melissa is a wonderful perennial herb to grow and even cook with.  It can be invasive so be sure to put it in a large area you want to fill in, or put it in a pot to control the growth.  Lemon balm tea is an excellent anti-viral source to use when you are feeling under the weather.  Here is an excellent article on Lemon Balm and it's many other uses http://www.herballegacy.com/Lemon_Balm.html

 Peppermint is another wonderful perennial herb to grow.  Also invasive, so keep it in a pot or as ground cover to fill a large space.  It makes a wonderful tea to aid in digestion and helps with nausea.  Another excellent article on peppermint found here http://www.herballegacy.com/Ransom_Formulas.html

Feverfew is a perennial that is used for migraine headaches.  Although it looks very similar to chamomile it is a very different plant.  Chamomile flowers smell good and feverfew does not.  You can find more info on feverfew here http://www.gardensablaze.com/HerbFeverfewMed.htm

In conclusion, please note that there are many other plants and cautions associated with growing and using medicinal plants.  I recommend researching thoroughly all herbs and uses before "experimenting" yourself.  A wonderful resource for learning more about herbs and their uses is "The School of Natural Healing" founded by Dr. Christopher here in Utah.  You can visit their website at http://www.herballegacy.com/index.html

Backyard Summertime Pics

This is my most favorite flower garden in the back yard!  It is very honey bee friendly, filled with Lavender, Cone Flowers, Shasta Daisies, Bee Balm, Roses, Cosmos, Zinnias, Blue Beards, Black Eyed Susan's and much more!

 On the east side of the sandbox for the kids is our watermelon and sunflower patch!  We are also excited to to have a few Gala apples on our tree this year too!

 Basil around the bird bath, Honey Crisp apple tree in the center and cantaloupe next to the chicken coop!

 My tomatoes are doing well!  We are eating Early Girls, Sun Sugar and Brandywine!

 Early Girl Tomato

 Sun Sugar Tomatoes

 I planted the 3 sisters this year.  Everything seems to be doing great!  As long as I can keep a handle on the squash bugs!  I have planted here corn, then beans to grow up the corn and then zucchini, spaghetti squash and butternut squash planted around those.  We have already harvested 1/2 a dozen zucchini!

 A picture of my herb garden.  Filled with basil, rosemary, tarragon, oregano, thyme, cilantro, parsely, dill, stevia, lemon verbena and shallots!

 Cucumbers!

 Seedless Red Flame Grapes!

 We have also been harvesting carrots, leeks and green onions too!

 Potatoes will soon be ready to harvest as soon as the tops start to die back more.

 Onions

 Red Bell peppers

 Jalapeno peppers