Veggie Wednesday

Three Bean Salad

This is my favorite salad as of late. It's super fast, no-cook, frugal and delicious. It continues to get devoured before I think to snap a picture, though.

Three Bean Salad
Printable Recipe

1 can each black beans, dark red kidney beans and garbanzo beans-drained
1 large cucumber-peeled, seeded and diced
1 large ripe tomato-seeded and diced
1 cup (or more, if needed) Italian dressing

Mix and chill. It doesn't get any easier!
**************************************

Now...I must apologize for being so far behind on posting. The end-of-year rush with field trips, graduation and special half-days at school has my head spinning. I promise to get caught up ASAP!
Much love to those of you who continue to stop by in my absence.

Veggie Wednesday

I've been seeing stacked salads just about everywhere lately. They're a great way to serve single-portioned salads in a neat and different way. My version here is plum tomato, yellow crookneck squash and cucumber topped with a single black olive and drizzled with a garlic Balsamic vinaigrette. It was really yummy.

You can use almost any round veggie for this, and grilling them first adds a whole new dimension.

Pretty, isn't it?



By the way, that's a mint leaf on top. I adore mint and just posted a fabulous recipe for Mint Pesto over at Cookies to Caviar. Not a savory type, a dessert version that will knock your socks off!

Hall of Shame

What happens to the food I make that doesn't turn out well? Let's get real, shall we? Not everything is exactly edible and picture perfect (OK, my photos are on the not-so-good side even if the food is good, I admit), and it feels like a confession sort of day so, here we are.

These first two don't look too bad, right? Well, I was taking a cinnamon bread recipe and adapting it to fit in a peanut butter and chocolate chip streusel (which was really yummy), one in the center, and one on top. Well, that bread was SO DRY... *gag*... need I say any more? It obviously didn't get posted although someday I will share the streusel recipe.

Next up is what happens to a perfectly beautiful corned beef roast when you lose track of time.

These Veggie Fajitas were GOOD. These were more than good, really, but when I said I wanted to take a picture, I figured the kids would take me seriously and NOT start eating them first!

Another dish that was awesome, BBQ Chicken on Corn Fritters, the photo...well, it speaks for itself now, doesn't it?

Yummy! Layered Salad...where exactly are the layers? Photo quality is way poor, too.

This was very tasty...just not very good to photograph. I'm not saying what it looks like.

This is just for fun...it's actually a really GOOD photo and reminds me of Mr. Bill...oh no! I was doing it for the kids, if you watched Shark Tales, you'll get what it is (I'm not a loser, I'm a wiener!).

Dad

Today is a year since my father passed. I've written about it at my other blog, The Rest of Me.
I'll leave today's posting to that.

It's all about ME...me...me

This is from dear Nino the Mindboggler, a meme. When you're done reading my drivel, go there and read; he writes so much better than I--and everyone else, for that matter.

* Each player starts with eight random facts/habits about themselves.
* People who are tagged need to write posts in their own blog about their eight things and post these rules.
* At the end of your blog, you need to choose eight people to get tagged and list their names.


1. Writing is not easy for me. Most days I can be found pulling out my copies of the AP Stylebook and Elements of Style for reference. I always use spell check, and I'm right about 99% of the time, and that 1% drives me insane.

2. My early forays in the kitchen turned out things like pizza made from a flour and water dough topped with sliced tomatoes and American cheese. Foul is the only word I can think of to describe that one.

3. I cooked about every food imaginable to man when I was in Culinary school, but many things I haven't cooked since then much less laid eyes on.

4. My kids do not define me. Just because I have 7 doesn't mean that all I am is a breeder; I am darn good at that, though ;-)

5. I love plants. I love plants in any form and color. I am watching 2 boys for about a month and their dad is working for a landscaper. When he has leftovers, he leaves them on my porch. I'm like a kid on Christmas whenever I walk out the door to find the greenery he leaves behind!

6. I've never been out of the US, except to Canada. We've driven though to Michigan with dad.

7. My best friend when I was 14 is still my best friend today. She lives in Maine now, but we still get together whenever she's in town and act like 14 year olds.

8. I used to sing. Music seems to run through my family's blood in one way or another. Now I sing when I'm cooking or for the kids at night...but that's it.


My tagging victims are as follows:
KFarmer

Ian

Krista

Bobby

Jenni

Steve

Confessing7girl

Jenn

A Better Blogroll

Among the many (too many?) things on my sidebar, there is a new blogroll. This one is for foodies only, and I absolutely LOVE that! Admittedly some of the widgets are things I'm trying out at the moment, and have yet to make a decision on, but The Foodie Blogroll is a keeper for sure.


If you'd like to join (and who wouldn't?) there is a button on the blogroll that reads "click here to join" (AHA!) ,click on it and be transported there by the magic of Internet fairy dust (or whatever it is that runs the wonderful world wide web) and you'll find instructions for adding The Foodie Blogroll to your very own blog.


While you're there, check out the blog that you've landed in, The Left Over Queen. There's some serious good reading, and definite good eating going on there!

Meme

OK, from Steve at cymru66, a meme.

Rules (two of which I will break-oops):

1. The person who was tagged will just have to make an introduction and link back to who tagged you.
2. List your five reasons as to why you blog.
3. Choose five people and tag them.
4. Drop a comment on their blog to let them know they were tagged.

Here are 5 of my reasons for blogging:

1. For ME!
2. For my kids-chronicles of our food-life. I found that passed-down recipes lacked stories or notes etc. and I so wished I had them to read. I wanted my kids to have that.
3. To meet new friends.
4. To expand my knowledge of food, cooking and LIFE.
5. For my fans...I mean, readers :O) Some people actually like and READ this thing! Wonders never cease.

I'm skipping tagging anyone else; everyone I know is too busy to meme! Please, if you feel like it, grab this meme and pass it on.

Veggie Wednesday

I just did a post over at Family.com all about pasta salad. This one is a variation of my own favorite pasta salad, but without the meat or cheese. Now that I've posted it I'm definitely in the mood for making it!

Anne's Veggie Pasta Salad
Hands-On Time: 15 minutes
Ready In: 2 hours
Serves: 6-8
Printable Recipe

1 lb rotini (any type)
3 large tomatoes peeled seeded and chopped OR
1 pint grape tomatoes-halved
1 large cucumber peeled seeded and chopped
2 small green peppers seeded and chopped
1 can black olives drained and sliced
2c cooked and drained cut green beans
2c broccoli florets - raw
2c cauliflower florets - raw
2c or 1-15 oz can kidney or small white beans-drained
1 c shredded carrot
1 large bottle (at least 24 oz) Italian dressing-more if the salad will sit overnight.

Cook pasta and drain well-cool completely. Add remaining ingredients and toss to mix. Refrigerate for several hours before serving.

Recipe Links

What a job! I hadn't updated my recipe links page since last July and just finished getting it done through April, 2007. I'm getting on to this month right now. Go over and look for your own name if you've had a Ready, Set, Cook! recipe that was actually posted to my blog (not just linked).

HTML was definitely someone's genius, but most days I could do without having to do it!

Sunday Dinner - Mother's Day

This isn't dinner, but it's what will be on my table today. I made two lovely Salmon and Asparagus Quiche that will be served with a loaf of round French bread, tapenade (of course), goat's cheese, artichoke hearts and my favorite lemonade, followed by Chocolate-Dipped Strawberries, sliced cantaloupe and grapes. If I'm feeling generous, I'll share it with my family .

Salmon and Asparagus Quiche
Makes two 9" deep dish quiche
Printable Recipe

6 large eggs
1 c heavy cream
1 c milk
2 cloves garlic-minced
2 T fresh snipped dill
2 c asparagus cuts-cooked and drained
4 oz smoked salmon-flaked or 1 c fresh cooked-flaked
2 c grated Swiss or other cheese
two 9" deep dish pie shells

Bake pie shells until lightly browned in a 400 degree F oven. Turn heat down to 350.
Blend eggs, cream, milk, garlic, and dill together until well combined (I used the blender for 2 minutes). Divide the salmon, asparagus and cheese between the shells. Pour the egg mixture over all. Bake until puffy and lightly browned and eggs are set, about 35-40 minutes.
The Hand That Rocks The Cradle
Is The Hand That Rules The World

Blessings on the hand of women!
Angels guard its strength and grace,
In the palace, cottage, hovel,
Oh, no matter where the place;
Would that never storms assailed it,
Rainbows ever gently curled;
For the hand that rocks the cradle
Is the hand that rules the world.

Infancy's the tender fountain,
Power may with beauty flow,
Mother's first to guide the streamlets,
From them souls unresting grow--
Grow on for the good or evil,
Sunshine streamed or evil hurled;
For the hand that rocks the cradle
Is the hand that rules the world.

Woman, how divine your mission
Here upon our natal sod!
Keep, oh, keep the young heart open
Always to the breath of God!
All true trophies of the ages
Are from mother-love impearled;
For the hand that rocks the cradle
Is the hand that rules the world.

Blessings on the hand of women!
Fathers, sons, and daughters cry,
And the sacred song is mingled
With the worship in the sky--
Mingles where no tempest darkens,
Rainbows evermore are hurled;
For the hand that rocks the cradle
Is the hand that rules the world.
William Ross Wallace
Happy Mother's Day to all my mommy friends!

What's Everyone Eating This Week?

I need to go food shopping, which means I need to make a list, which means I need to have a menu planned and...shocking, I know...I don't have one yet.

It's already disgustingly humid here and I'm not up for facing the heat of the kitchen. So, this week will be lots of salads and sandwiches and our favorite lemonade and possibly something on the grill...like veggies. Of course, Sunday is Mother's Day and I wanted to do something special, even if I am cooking it myself.

So, what's everyone else eating? Hurry up and inspire me before I head off to the store!

Veggie Wednesday

Zucchini Frittata

6 large eggs
6-8 fresh basil leaves, cut into strips
1/2 t fresh oregano, minced
1/2 c cottage or ricotta cheese
5 Ta grated Parmesan cheese
2 T olive oil
1 medium tomato, sliced
1 medium zucchini, sliced
salt and pepper to taste

Beat eggs with salt, pepper, basil & oregano. Stir in
cottage cheese and half of the Parmesan cheese.
Saute the zucchini in the olive oil until lightly browned.
Pour in egg mixture, top with tomato slices and sprinkle with
remaining Parmesan.
Cook over medium heat until eggs are set in bottom of pan, about 10 minutes.
Place under broiler until lightly browned. Serve in wedges.

***********************************
NOTE: If you have been so kind as to visit my Disney blog at Family.com, (in my sidebar--Cookies to Caviar)--give a thought to registering and leaving a comment or two, would you? (Pretty please!) Registering takes just a few seconds and once you're done, you're good to go and can share your view and rate articles and sites. It's worth the look!

And now...back to our show. Thank you :O)

R,S,C! #34 Recipe Links

*This post has been UPDATED to include another submission!

We have submissions! This month's game of Ready, Set, Cook! netted the following recipes from a couple of my very favorite food bloggers. Talent and resourcefulness is not in short supply with these two!

This from Krista at Going Gluten-Free:

Sour Cream Chicken & Mushrooms

and this From Ian at The Gallumphing Gourmand:

Flaky-Bakey Chicken Sammies

One more! One more! From dear Shaz at Adventures in Motherhood:

Creamy Chicken

Tastes Like the Real Stuff

You know how everyone seems to want homemade--but they want homemade to taste like store-bought? And you know how store-bought is what they refer to as "real"? Yeah, my family is like that too.

We've been buying bottled green tea from the store and last night when I made pizza I decided to try making my own iced green tea. Guess what? It tastes just like the store-bought stuff. Go me!

Give it a try.

Iced Green Tea

6 bags of green tea
1 cup of honey or sugar
1/4 c lemon juice
2 cups boiling water

Combine everything in a one gallon pitcher and let steep for at least 5 minutes, stirring until sugar is dissolved.
Add cold water to the top and remove tea bags. Add ice or pour over ice in glasses.
***************************************
Ready, Set, Cook! submissions and links need to be in for tomorrow! If you haven't played yet, now is your chance! Check out this week's game.

So, if you're stopping by

once in awhile or over and over again (hello, in Iowa), please click the comments button and say "Hey!" would you?

I love being read, really, but I also love knowing just WHO is reading!

I try my best to leave comments elsewhere-even if it's rather sparingly. PLEASE check in, just so I know that my sitemeter isn't lying to me!

Veggie Wednesday: Corn Fritters with Black Bean Salsa

Corn Fritters with Black Bean Salsa

Corn Fritters with Black Bean Salsa

I used this basic recipe for the fritters-replace the corn and cheese with just about any other veggie and cheese.

Corn Fritters
Makes 12 small fritters
Printable Recipe

1c. flour
1 egg
1t. baking powder
1/2 t. salt
1/2 t. Worcestershire
dash hot sauce
milk as needed (usually 1/4 to 1/2 c.)

Mix all ingredients well until you have a thick batter.

Fold in 1 1/2 c. corn kernels-cooked and drained
3/4 c. shredded Monterey Jack cheese

Drop by the tablespoon onto a hot, lightly greased (I like olive oil spray) griddle and fry until puffed and browned. Keep warm on paper towels while you fry the remainder. Top with salsa, sour cream and green onion.

Black Bean Salsa
Printable Recipe

1 can (15 oz) black beans-rinsed and drained
1 cup corn kernels
1 1/2 c prepared salsa (I like fresh-below)
extra minced garlic

Mix and chill for an hour or so to blend flavors.


Fresh Salsa
Printable Recipe

3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or Serrano chiles (as many as you like) stemmed,
seeded, and chopped (or 1 small can of chopped mild green chiles)
1/4c. chopped cilantro or flat-leaf parsley
1 lime-juiced
1t. kosher salt
1t. sugar if the tomatoes are acidic

Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.

Ready, Set, Cook! #34

Click the icon above for complete rules. What can you make of this?

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream

See you next Tuesday with submissions!