Pak choi (a Chinese cabbage variety) & Cherry Belle Radishes
Wednesday, May 26, 2010
Harvest Pictures 2010
Thought I'd share some of this year's kitchen harvest pictures. I've had lots and lots of herbs so far but for vegetables, we've been eating radishes (done now), pak choi, and romaine type lettuces.
Pak choi (a Chinese cabbage variety) & Cherry Belle Radishes
Pak choi (a Chinese cabbage variety) & Cherry Belle Radishes
Martha, Martha, Martha!
I'm going to admit it here. I'm on a Martha Stewart kick. It is highly probable that this is do to my Christmas gift of a subscription to Everyday Food that comes on a monthly basis (actually - I think it is 10 issues per year). Whatever the cause, I've been searching it for inspiration. Most people know I like to try new recipes and it is getting harder to be inspired in my searching. I find a lot of recipes on Allrecipes.com and think that will always be my go-to site. Maybe I need to take a rainy afternoon and just search the food blogosphere for inspiration.
Anyway, on Monday we had Barley Salad with Chicken and Corn. It was a great meal for a hot summer day. The only issue I had with the recipe is that it had you roasting the corn and green onions for 25 minutes in a 450 degree oven - hello? - crispy? and hot? So I used my cast iron skillet out on the grill and had them on there for maybe 15 minutes - probably less.
Barley Salad with Chicken and Corn (from Everyday Food's June 2010 issue)
Coarse Salt and ground pepper
1 cup barley
2 bunches of scallions, cut into thirds crosswise and white ends halved (from the garden!)
2 1/2 cups fresh corn kernels or frozen corn
3 Tablespoons extra-virgin olive oil
1 pin grape tomatoes, halved
1/4 cup fresh parsely leaves (I substituted cilantro - from the garden!)
cooked chicken breast, shredded
1 Tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach (I was short because my spinach isn't going gangbusters in the garden yet)
In a medium pot of boiling slated water, cook barley according to package instructions. Brain and let cool. (I used my pressure cooker for this as I did not have quick-cooking barley).
Meanwhile, preheat oven to 450 degrees (or heat up your grill!). Place scallions and corn on a rimmed baking sheet. Toss with 1 Tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 Tablespoon oil and 1 Tablespoon lime juice, season with salt and pepper. In a medium bowl, toss spinach with 1 Tablespoon oil and 2 teaspoon slime juice; season with salt and pepper. Serve spinach with chicken-barley mixture. (I actually just tossed the spinach in and added the extra oil and lime juice in the whole mixture).
Then last night we had the Beer battered fish from the same June issue. I doubled the batter and used Vidalia onions to make onion rings - top notch easy stuff!
The rest of the week goes like this:
Wednesday: Molten Hamburgers (the Cheddar cheese slice is cooked in the middle and oozes out) and Sweet Potato Fries
Thursday: Chicken Satay with Rice & Stir Fried Pak Choi
Friday: Venison Sausage, Grilled Zucchini & Pasta Salad
Anyway, on Monday we had Barley Salad with Chicken and Corn. It was a great meal for a hot summer day. The only issue I had with the recipe is that it had you roasting the corn and green onions for 25 minutes in a 450 degree oven - hello? - crispy? and hot? So I used my cast iron skillet out on the grill and had them on there for maybe 15 minutes - probably less.
Barley Salad with Chicken and Corn (from Everyday Food's June 2010 issue)
Coarse Salt and ground pepper
1 cup barley
2 bunches of scallions, cut into thirds crosswise and white ends halved (from the garden!)
2 1/2 cups fresh corn kernels or frozen corn
3 Tablespoons extra-virgin olive oil
1 pin grape tomatoes, halved
1/4 cup fresh parsely leaves (I substituted cilantro - from the garden!)
cooked chicken breast, shredded
1 Tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach (I was short because my spinach isn't going gangbusters in the garden yet)
In a medium pot of boiling slated water, cook barley according to package instructions. Brain and let cool. (I used my pressure cooker for this as I did not have quick-cooking barley).
Meanwhile, preheat oven to 450 degrees (or heat up your grill!). Place scallions and corn on a rimmed baking sheet. Toss with 1 Tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 Tablespoon oil and 1 Tablespoon lime juice, season with salt and pepper. In a medium bowl, toss spinach with 1 Tablespoon oil and 2 teaspoon slime juice; season with salt and pepper. Serve spinach with chicken-barley mixture. (I actually just tossed the spinach in and added the extra oil and lime juice in the whole mixture).
Then last night we had the Beer battered fish from the same June issue. I doubled the batter and used Vidalia onions to make onion rings - top notch easy stuff!
The rest of the week goes like this:
Wednesday: Molten Hamburgers (the Cheddar cheese slice is cooked in the middle and oozes out) and Sweet Potato Fries
Thursday: Chicken Satay with Rice & Stir Fried Pak Choi
Friday: Venison Sausage, Grilled Zucchini & Pasta Salad
Monday, May 10, 2010
Menu Plan Monday 5/10/10
Here it is Monday! And the Monday after Let-Tanna-Be-Pampered Day, better known to the rest of you as Mother's Day. My wonderful husband and children really treated me quite nicely yesterday. In some ways I felt it was well deserved after the two days of our garage sale. Or perhaps, I should call it plant sale? I sold many of the tomatoes and peppers that I had started. It was so encouraging to sell each one! Thank you to all my friends who were able to stop by (and even get a plant) - you've bolstered my "garden addiction" fund. We did end up getting a tree with the proceeds - a Japanese Tree Lilac. Hopefully we'll be able to pick it up this week and get it planted. It's great planting weather!
Here's the menu!
Monday: Tatertot Hotdish (from scratch - no canned soup here!) & Lettuce Salad
Tuesday: Hugh's Dry Rubbed Chicken & Cucumber with Dill Quinoa Salad
Wednesday: Parmesan Tilapia & Sauted Squash with Onions
Thursday: Sticky Asian Chicken & Stir-fry Pak Choi with Mushrooms & Carrots
Friday: We're going to Prom!
Saturday: Lasagna & Lettuce Salad
(ahhhh - it's no longer Monday - need to remember to hit the publish button!)
Here's the menu!
Monday: Tatertot Hotdish (from scratch - no canned soup here!) & Lettuce Salad
Tuesday: Hugh's Dry Rubbed Chicken & Cucumber with Dill Quinoa Salad
Wednesday: Parmesan Tilapia & Sauted Squash with Onions
Thursday: Sticky Asian Chicken & Stir-fry Pak Choi with Mushrooms & Carrots
Friday: We're going to Prom!
Saturday: Lasagna & Lettuce Salad
(ahhhh - it's no longer Monday - need to remember to hit the publish button!)
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