These are the days of summer that we look forward to all winter. July arrives, and suddenly the homey feelings of working in a warm kitchen are traded in for dreams of floating down the river drinking fresh lemon-aid and eating cold watermelon. Enter my dreamboat husband.
Last Saturday I thought Randy was outside taking a bit longer than usual mowing the lawn. He pops in the house and asks me if I can be ready in 5 minutes. Ready for what I ask? He has been busy loading the kayaks on top of the jeep!
I zipped into the kitchen in high speed thinking about a picnic at the lake. My brain automatically started thinking of what our Mom always prepared for summer picnics; homemade potato salad and fried chicken. I had 5 minutes, not 5 hours!
Into a plastic container went a quick salad of sliced cucumbers, olives, grape tomatoes and sliced purple bell peppers. I sprinkled on some "Nathans Italian Spice Blend" (recipe down the page), rice vinegar and a splash of olive oil. Done.
Most of the summer I have a large glass container in the fridge with sliced seasonal melons. The watermelon was ready to go and into its plastic cooler container it went. Done.
Some cheese and crackers to balance our 5 minute picnic and I was almost finished. Thank goodness for our Meyer lemon tree and farmer's markets for inexpensive limes.
Can you just imagine sipping the ice cold citrus drink while floating on the water and dragging your toes in the lake? Well let me just tell you, wonder husband made it happen, and it was a slice of heaven!
Last Saturday I thought Randy was outside taking a bit longer than usual mowing the lawn. He pops in the house and asks me if I can be ready in 5 minutes. Ready for what I ask? He has been busy loading the kayaks on top of the jeep!
I zipped into the kitchen in high speed thinking about a picnic at the lake. My brain automatically started thinking of what our Mom always prepared for summer picnics; homemade potato salad and fried chicken. I had 5 minutes, not 5 hours!
Into a plastic container went a quick salad of sliced cucumbers, olives, grape tomatoes and sliced purple bell peppers. I sprinkled on some "Nathans Italian Spice Blend" (recipe down the page), rice vinegar and a splash of olive oil. Done.
Most of the summer I have a large glass container in the fridge with sliced seasonal melons. The watermelon was ready to go and into its plastic cooler container it went. Done.
Some cheese and crackers to balance our 5 minute picnic and I was almost finished. Thank goodness for our Meyer lemon tree and farmer's markets for inexpensive limes.
Can you just imagine sipping the ice cold citrus drink while floating on the water and dragging your toes in the lake? Well let me just tell you, wonder husband made it happen, and it was a slice of heaven!
FRESH LEMON-LIMEADE
(this can be made with just lemons or just limes)
5 lemons, scrubbed clean and halved
5 limes, scrubbed clean and halved
2 cups white granulated sugar
8 cups water
Bring 6 cups of water and the sugar to a boil and stir until sugar dissolves.
Place lemon and lime halves into a gallon glass pitcher and pour the hot sugar water over. Let stand for 10 minutes. No longer and no shorter. This releases the oils from the fruit skin, but longer could cause it to become bitter.
Remove the fruit and let cool long enough to handle. Squeeze the juice out and return to the pitcher. Stir in the remaining 2 cups of water and fill the pitcher the rest of the way with ice. This also makes your kitchen smell wonderfully fresh!
(this can be made with just lemons or just limes)
5 lemons, scrubbed clean and halved
5 limes, scrubbed clean and halved
2 cups white granulated sugar
8 cups water
Bring 6 cups of water and the sugar to a boil and stir until sugar dissolves.
Place lemon and lime halves into a gallon glass pitcher and pour the hot sugar water over. Let stand for 10 minutes. No longer and no shorter. This releases the oils from the fruit skin, but longer could cause it to become bitter.
Remove the fruit and let cool long enough to handle. Squeeze the juice out and return to the pitcher. Stir in the remaining 2 cups of water and fill the pitcher the rest of the way with ice. This also makes your kitchen smell wonderfully fresh!
Chocolate Squaw Bread
This stuff is good.....(don't forget that dark chocolate is an antioxidant!)
Before Randy left for work I filled a plate with Beth's Amazing Cookies and sent them with him to the hospital where he works. Nurses need cookies. At least in my estimation they do; they save lives every single day.
You can see what I did with the rest of them behind the time management tab. Safely out of my sight; but the problem remaining was that I still wanted chocolate.
I decided on the healthier route and made chocolate squaw bread. After consuming that slice you see with the butter and Randy's homemade blackberry jam, did I make a healthier choice? Yes, as a matter of fact I did! Because this super soft moist yumminess that fills your home with an amazing aroma has whole wheat, has no refined sugar, and is partly sweetened with raisins. Yet no raisins are in sight to offend the picky eaters because they are pureed. The buttermilk gives a crust so soft it almost melts in your mouth and the hint of chocolate and the hint of sweet leaves you wondering; did you just eat desert with dinner? While this recipe makes 2 loaves and freezes well, you may need to freeze the other loaf before anyone takes their first bite. And did I mention this is super easy?
This stuff is good.....(don't forget that dark chocolate is an antioxidant!)
Before Randy left for work I filled a plate with Beth's Amazing Cookies and sent them with him to the hospital where he works. Nurses need cookies. At least in my estimation they do; they save lives every single day.
You can see what I did with the rest of them behind the time management tab. Safely out of my sight; but the problem remaining was that I still wanted chocolate.
I decided on the healthier route and made chocolate squaw bread. After consuming that slice you see with the butter and Randy's homemade blackberry jam, did I make a healthier choice? Yes, as a matter of fact I did! Because this super soft moist yumminess that fills your home with an amazing aroma has whole wheat, has no refined sugar, and is partly sweetened with raisins. Yet no raisins are in sight to offend the picky eaters because they are pureed. The buttermilk gives a crust so soft it almost melts in your mouth and the hint of chocolate and the hint of sweet leaves you wondering; did you just eat desert with dinner? While this recipe makes 2 loaves and freezes well, you may need to freeze the other loaf before anyone takes their first bite. And did I mention this is super easy?
Chocolate Squaw Bread
3 cups whole wheat flour (I use white wheat)
3 cups all purpose flour (I use unbleached)
4 Tablespoons cocoa powder
1 Tablespoon instant yeast (I like SAF)
2/3 cup raisins
1 cup hot water
1 cup canned milk, warmed
2 Tablespoons lemon juice
1/4 cup oil
1/4 cup molasses
1/4 cup honey
1 3/4 teaspoon salt
Line a cookie sheet with parchment paper.
In a mixer bowl with a kneading arm mix the 2 flours, cocoa powder and yeast.
Put the raisins and hot water in a blender and pulse until chopped very fine.
Add remaining ingredients and pulse until blended. (I also use an emersion blender)
Pour over dry ingredients.
Turn on mixer and knead for 6 minutes. If the dough does not form a loose ball and pull away from the side of the bowl, add all purpose flour, one tablespoon at a time.
Oil hands and pull the dough out of the bowl in 2 pieces.
Form into 2 smooth balls, placing on parchment papered cookie sheet.
Cut a shallow "X" across the top of each loaf.
Brush loaves very lightly with oil.
Let rise until double.
Bake at 350º for 35 minutes. Lightly tap the bread listening for a slightly hollow sound to ensure it is completely baked.
3 cups whole wheat flour (I use white wheat)
3 cups all purpose flour (I use unbleached)
4 Tablespoons cocoa powder
1 Tablespoon instant yeast (I like SAF)
2/3 cup raisins
1 cup hot water
1 cup canned milk, warmed
2 Tablespoons lemon juice
1/4 cup oil
1/4 cup molasses
1/4 cup honey
1 3/4 teaspoon salt
Line a cookie sheet with parchment paper.
In a mixer bowl with a kneading arm mix the 2 flours, cocoa powder and yeast.
Put the raisins and hot water in a blender and pulse until chopped very fine.
Add remaining ingredients and pulse until blended. (I also use an emersion blender)
Pour over dry ingredients.
Turn on mixer and knead for 6 minutes. If the dough does not form a loose ball and pull away from the side of the bowl, add all purpose flour, one tablespoon at a time.
Oil hands and pull the dough out of the bowl in 2 pieces.
Form into 2 smooth balls, placing on parchment papered cookie sheet.
Cut a shallow "X" across the top of each loaf.
Brush loaves very lightly with oil.
Let rise until double.
Bake at 350º for 35 minutes. Lightly tap the bread listening for a slightly hollow sound to ensure it is completely baked.
Yesterday it rained. And rained, and rained and rained. Guess what it did the day before? It rained. I am not complaining, because we certainly need the water and my garden was sooo happy about it. But isn't there just something synonymous about rain and baking cookies?
Needless to say, when Randy pulled out a bag of chocolate chips and gave me the puppy-dog-eyes we were on the same page. It was time for these rich, delectable, crispy on the outside, ooey gooey with puddles of chocolate on the inside.
Needless to say, when Randy pulled out a bag of chocolate chips and gave me the puppy-dog-eyes we were on the same page. It was time for these rich, delectable, crispy on the outside, ooey gooey with puddles of chocolate on the inside.
Beth's
Amazing
Cookies
Before I give you the recipe for these mouth watering cookies, I have to talk about the lady that gave me the recipe. Her name should have been Amazing Grace; because she is the most amazing and gracious lady I have ever known, in my entire life. That is saying a lot, because I know a lot of wonderful people. Her name is actually Beth Parker, thus the name of these little dreams. I have known her for many years and she is still on my list of favorite people. She was there for me when I needed a listening ear, a shoulder to cry on or advice. Especially children advice. She mailed me recipes when she was on vacation! She provided meals for my family when we moved. She helped me tie quilts, with arthritic hands. She has always been a shining example of how to be a loving, kind wife. She has spunk. She has a smile for everyone and judges no one.
Beth's Amazing Cookies
To be amazing, no corners can be cut in this recipe!
2 cups butter, no substitutions
2 cups white granulated sugar
2 cups brown sugar
Beat together for about 3 minutes, until super light and fluffy.
4 eggs
1 Tablespoon vanilla
Mix into butter mixture, adding 1 egg at a time.
5 cups regular oats
Measure and mix in a blender to a fine powder. Add to butter/egg mixture.
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
Mix into butter/egg mixture thoroughly.
4 cups all-purpose flour (good quality flour makes a big difference)
Mix in only until blended. Do not over mix.
2 bags chocolate chips (Guittard or Ghirardelli are the best for this recipe)
3 cups chopped nuts - pecans or walnuts
8 ounces of good quality chocolate, finely chopped and slivered.
Mix these into the cookie dough until evenly distributed.
This makes a large amount but the dough can be sealed air-tight and frozen for later use.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake at 375º for 10 minutes. Let cool before removing to a cookie rack.
Beth's Amazing Cookies
To be amazing, no corners can be cut in this recipe!
2 cups butter, no substitutions
2 cups white granulated sugar
2 cups brown sugar
Beat together for about 3 minutes, until super light and fluffy.
4 eggs
1 Tablespoon vanilla
Mix into butter mixture, adding 1 egg at a time.
5 cups regular oats
Measure and mix in a blender to a fine powder. Add to butter/egg mixture.
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
Mix into butter/egg mixture thoroughly.
4 cups all-purpose flour (good quality flour makes a big difference)
Mix in only until blended. Do not over mix.
2 bags chocolate chips (Guittard or Ghirardelli are the best for this recipe)
3 cups chopped nuts - pecans or walnuts
8 ounces of good quality chocolate, finely chopped and slivered.
Mix these into the cookie dough until evenly distributed.
This makes a large amount but the dough can be sealed air-tight and frozen for later use.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake at 375º for 10 minutes. Let cool before removing to a cookie rack.
Party Time Pasta Salad
The lettuce is compliments of my garden. I just love it when our friendly little garden gives us healthy yumminess!
My friend Shauna wasn't feeling to great this weekend, so I thought I would cheer her up with a bowl of salad and girl time conversation. It worked. She told me I need to publish the recipe; I hope you enjoy it as much as she did.
So of course when Jennie called me from the grocery store needing a salad idea for the dinner party she was having last night, this was the recipe I gave her. This morning when she reported that it was a hit it made me smile!
It pairs really well with chicken marinated in 1 part apple cider vinegar, 2 parts Sweet Baby Rays BBQ sauce and 2 parts of your favorite bottled teriyaki sauce.
Instant party!
Party Time Pasta Salad
1 lb good quality twisted-style pasta or bow tie
1 lb broccoli pieces
1 lb bacon (I prefer applewood smoked, thick cut)
2 cups diced cheddar cheese (I prefer a medium white cheddar)
1 bunch green onions
1 container grape tomatoes, or 4 roma tomatoes
2 ripe avocados
2 lemons juiced & seeds removed
dressing:
1 1/4 cup mayo (I prefer the olive oil variety)
2 teaspoons dried dill weed
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Good quality pasta will make a difference, believe me! Cook according to instructions in salted water. The last 3 minutes of cooking time add the washed cut broccoli. The broccoli should be bright green and still firm. Rinse the pasta and broccoli in a colander with cold water for several minutes.
While the pasta is cooking, cut the bacon into 1/2 inches slices (I like using kitchen scissors) and cook until crisp. Drain on paper towels to absorb any excess grease.
If using grape tomatoes, cut in halves. Chop if using roma's.
Slice the green onions, or if using a sweet onion, mince.
Juice the lemons into a bowl. Chop the avocados into the lemon juice.
In a large serving bowl combine the pasta & broccoli, bacon, cheese,onions and tomatoes.
In a smaller bowl, whisk all of the dressing ingredients. Stir in avocado and lemon juice. Pour the dressing over the pasta and gently combine.
My friend Shauna wasn't feeling to great this weekend, so I thought I would cheer her up with a bowl of salad and girl time conversation. It worked. She told me I need to publish the recipe; I hope you enjoy it as much as she did.
So of course when Jennie called me from the grocery store needing a salad idea for the dinner party she was having last night, this was the recipe I gave her. This morning when she reported that it was a hit it made me smile!
It pairs really well with chicken marinated in 1 part apple cider vinegar, 2 parts Sweet Baby Rays BBQ sauce and 2 parts of your favorite bottled teriyaki sauce.
Instant party!
Party Time Pasta Salad
1 lb good quality twisted-style pasta or bow tie
1 lb broccoli pieces
1 lb bacon (I prefer applewood smoked, thick cut)
2 cups diced cheddar cheese (I prefer a medium white cheddar)
1 bunch green onions
1 container grape tomatoes, or 4 roma tomatoes
2 ripe avocados
2 lemons juiced & seeds removed
dressing:
1 1/4 cup mayo (I prefer the olive oil variety)
2 teaspoons dried dill weed
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Good quality pasta will make a difference, believe me! Cook according to instructions in salted water. The last 3 minutes of cooking time add the washed cut broccoli. The broccoli should be bright green and still firm. Rinse the pasta and broccoli in a colander with cold water for several minutes.
While the pasta is cooking, cut the bacon into 1/2 inches slices (I like using kitchen scissors) and cook until crisp. Drain on paper towels to absorb any excess grease.
If using grape tomatoes, cut in halves. Chop if using roma's.
Slice the green onions, or if using a sweet onion, mince.
Juice the lemons into a bowl. Chop the avocados into the lemon juice.
In a large serving bowl combine the pasta & broccoli, bacon, cheese,onions and tomatoes.
In a smaller bowl, whisk all of the dressing ingredients. Stir in avocado and lemon juice. Pour the dressing over the pasta and gently combine.
My husband Randy and I love to cook. Okay, lets be honest; we like almost anything to do with food; creating new recipes, going to farmers markets, sharing it with others and of course, eating! Our neighbors just might be getting sick of us walking up to their doors. On Father's Day our son in law, John, said it's a good thing they don't live closer or he would gain weight. I took that as a compliment!
I have also always thought it a compliment when someone asks me to share a recipe. While no one can please everyone, it is my hope that the things my grandmother, mother, aunts, sister and good friends have taught me can now be helpful to all those people grabbing their computers and (with a big sigh) searching to find the answer to a happy mealtime.
I am a serious Dr Jekyll in the kitchen. The only for-sure-die-hard rule is that it must feel like your own choreographed dance. As for the rest; sometimes I am over the top every single thing homemade, sometimes partly homemade. Sometimes I am bent on serious nutrition, while other times I am searching for the ooey-gooiest most decadent thing I can find.
That being said, I am starting off the very first recipe on this website with a go-to home made spice mix. Now that is what I call provident living at its finest; because it tastes like money and spends like pennies. I created this recipe when we were making homemade bread and selling it at Apple Hill.
If you do not know about Apple Hill; it is a stay-cation destination for people of Northern California. It is a large group of Apple Orchards and Grape Vineyards on highway 50 just an hour from South Lake Tahoe. Apple Hill is picturesque, quaint, and worth every hour of an entire day. Each farm has its own fruit stand and many have their own gift shops and bakeries. Randy and I had the privilege of baking and selling some of our bread varieties and jams summer before last. I decided that one of my breads needed an italian style dipping sauce for folks to sample. Once they tasted it they asked where they could buy it. So of course we bottled it and sold it. That is how I came up with this recipe. Isn't necessity the mother of all invention?
I named this after my son, Nathan because he can't get enough of this. I use it in powder form for dry rubs and seasoning vegetables; Randy uses it in marinades. In one form it is the dipping sauce, and a lesser strength it becomes fabulous Italian dressing.
Nathan's Italian Spice Blend
(Makes enough to fill a pint jar)
2 1/2 Tablespoons garlic salt
5 Tablespoons dehydrated onion
2 1/2 Tablespoons white sugar
5 Tablespoons dried oregano leaves
2 1/2 teaspoons freshly ground pepper
3/4 teaspoon dried thyme
2 1/2 teaspoons basil
3 Tablespoons dried parsley
3/4 teaspoon celery salt
3 1/2 Tablespoons kosher salt
Put all ingredients in a blender or food processor. Blend until the dehydrated onion is pulverized. May also use whole peppercorns instead of hand grinding the pepper if the blades in your machine are sharp enough. If you prefer having a "leafier" texture, only blend the onions and pepper, then use a whisk to stir all ingredients together.
Italian Dipping Sauce
1 cup good quality olive oil
1/4 to 1/2 cup balsamic vinegar
3 Tablespoons Nathan's Italian Spice Blend (recipe above)
Whisk together well with an emersion blender or a hand whisk.
I have also always thought it a compliment when someone asks me to share a recipe. While no one can please everyone, it is my hope that the things my grandmother, mother, aunts, sister and good friends have taught me can now be helpful to all those people grabbing their computers and (with a big sigh) searching to find the answer to a happy mealtime.
I am a serious Dr Jekyll in the kitchen. The only for-sure-die-hard rule is that it must feel like your own choreographed dance. As for the rest; sometimes I am over the top every single thing homemade, sometimes partly homemade. Sometimes I am bent on serious nutrition, while other times I am searching for the ooey-gooiest most decadent thing I can find.
That being said, I am starting off the very first recipe on this website with a go-to home made spice mix. Now that is what I call provident living at its finest; because it tastes like money and spends like pennies. I created this recipe when we were making homemade bread and selling it at Apple Hill.
If you do not know about Apple Hill; it is a stay-cation destination for people of Northern California. It is a large group of Apple Orchards and Grape Vineyards on highway 50 just an hour from South Lake Tahoe. Apple Hill is picturesque, quaint, and worth every hour of an entire day. Each farm has its own fruit stand and many have their own gift shops and bakeries. Randy and I had the privilege of baking and selling some of our bread varieties and jams summer before last. I decided that one of my breads needed an italian style dipping sauce for folks to sample. Once they tasted it they asked where they could buy it. So of course we bottled it and sold it. That is how I came up with this recipe. Isn't necessity the mother of all invention?
I named this after my son, Nathan because he can't get enough of this. I use it in powder form for dry rubs and seasoning vegetables; Randy uses it in marinades. In one form it is the dipping sauce, and a lesser strength it becomes fabulous Italian dressing.
Nathan's Italian Spice Blend
(Makes enough to fill a pint jar)
2 1/2 Tablespoons garlic salt
5 Tablespoons dehydrated onion
2 1/2 Tablespoons white sugar
5 Tablespoons dried oregano leaves
2 1/2 teaspoons freshly ground pepper
3/4 teaspoon dried thyme
2 1/2 teaspoons basil
3 Tablespoons dried parsley
3/4 teaspoon celery salt
3 1/2 Tablespoons kosher salt
Put all ingredients in a blender or food processor. Blend until the dehydrated onion is pulverized. May also use whole peppercorns instead of hand grinding the pepper if the blades in your machine are sharp enough. If you prefer having a "leafier" texture, only blend the onions and pepper, then use a whisk to stir all ingredients together.
Italian Dipping Sauce
1 cup good quality olive oil
1/4 to 1/2 cup balsamic vinegar
3 Tablespoons Nathan's Italian Spice Blend (recipe above)
Whisk together well with an emersion blender or a hand whisk.