French Fried Vegetables By Grandma Rose

I have an issue with my batter sliding off my veggies
when I try to batter fry them. I think this recipe has just
the little tweak that keeps it on. Whipped Egg Whites.
It is a basic recipe with a great flavor that will complement
all veggies and dipping sauces.

For those of you that know me I will tweak it and make it my own.
This recipe came from a 1978 cook book given to me at an estate sale
of one of my neighbors last week.
it is called:
Grandma Rose's Book of
Sinfully Delicious
Snacks, Nibbles, Noshes, & other Delights
by Rose Naftalin

ingredients:
1 cup flour
1 tsp. salt
1/2 cup sugar
1 tsp. dill weed
3 eggs, separated
1/2 tsp. olive oil
1/2 cup beer
2 Tbsp. water

Directions:
In a bowl combine flour, salt, sugar & dill weed.
Make a well in the center of the dry ingredients.
Add the yolks & liquids, blend well.
Beat the egg whites until stiff, then fold into batter.

I fried up Thick slices of Ichiban Eggplant
Green Tomatoes, & a green bell pepper.

The batter worked equally well on all items and was
delicious with Catsup and a Greek cucumber sauce

Shoo Fly Strudel Muffins

Shoo Fly Strudel Muffins
Preheat Oven to 350 degrees F



1/2 sick butter (soft)
3/4 c sugar (granulated)
Mix together well, until light and fluffy
2 eggs (large)
Mix in 1 at a time just blending into batter.
Then mix for about 1 min. until light and fluffy again.
1/2 c Sorghum or Molasses
Mix Well
1 1/2 c flour (All Purpose)
3/4 tsp Baking Powder
1/2 tsp salt
1 tsp cinnamon
Mix in until blended & thick
1/2 c sour cream
1/2 c milk
Mix util smooth

Fill greased muffin cups 1/2 full

for Streusel topping
mix together 1/4 c flour
1/4 c brown sugar
1/4 c sugar (Granulated)
1/4 c fine chopped pecans
1/2 tsp cinnamon
Sprinkle this on top of muffins BEFORE placing into oven

Bake for 10 minutes and check 1rst time
add time if needed, add no more time than 18 minutes total.
Makes 12 muffins

Marshmallow Fondant

I may never frost a cake again



Marshmallow Fondant

Ingredients
16 oz mini marshmallows
2 lb powdered sugar
4 Tbsp. Water
Shortening for greasing bowl & hook (Hands)


Directions
1.) Microwave marshmallows & water on high 1 min
2.) Grease dough hook & Bowl with shortening
3.) Put 3/4 of the sugar into mixer & add marshmallow
4.) Mix on low speed the check consistency (It will still be a little sticky at this point. If it is real sticky add some of the remaining sugar & mix a minute or so. #Repeat until fondant is firm & neither dry or sticky)
5.) turn out onto a clean & firm work surface. Knead by hand just a minutes until there are no flecks of dry powdered sugar remaining, Wrap in cling wrap or waxed paper & let fondant set for about 30 minutes.

to add color, add to marshmallows before mixing with sugar
to make it chocolate, add about 1/2 c cocoa powder be sure to sift it first.

This recipe makes 3 lbs. of Fondant


Compare the cost of $9 + per box from the store to just $3.77 homemade.

Adventures in Baking

This week we have had some Baking Adventure.
I wanted to make sure Bailey's cakes were AwesomeSauce.
Also this would be a trial run for my oldest daughter's
birthday in September.

We found an excellent pound cake recipe
It came from a lady's recipe box from
her mother's mother from England.
works great in a layer cake, & in cuppys.



This recipe makes 2 8" - 9" rounds
or 24 cupcakes.

6 oz Butter (soft)
13 oz Sugar (granulated)
Beat together for 5 minutes (Medium speed)
4 eggs (Lg.) room temp add 1 at a time
2 Tbsp. vanilla extract
Beat on Low speed 3 minutes (scrape bowl 3 times)
9 oz flour (All Purpose, Sifted)
3/4 tsp. Baking Powder
1/2 tsp Salt
Sift flour into bowl & wisk in B.P. & Salt
1/2 C. Sour Cream
1/2 C. Whole Milk
Add flour alternately with milk & Sour Cream (Low Speed)
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour

Mix on med for 2 minutes
Bake at 350 degrees F until done
Start checking at 15 minutes until, no crumbs come out on toothpick
& top in light golden brown.

For cupcakes we filled 3/4 full and had to remove tops.
(for uniform tops for decorating, we simply laid a bread knife on the pan edge &
sliced thru & across. Common practice when cuppy grow too far out of tin cups.)
We also will only fill 1/2 full next time to see results.



We started checking cakes at 12 minutes &
added time in 5 min intervals till done.
Different ovens cook differently.

We removed from pans & cooled completely before
decorating.

I must add that I mix all my cakes with a paddle attachment in the
Large capacity Ninja Food System Blender, it works great

TIP:
all ingredients should be room temperature
for best results. (Old Tyme Baking Tip from my Nanny)

Finished Cupcakes


Finished Cake


Marshmallow Fondant coming up next.
I will share the decorating products used in this
particular cake.

Have a great day
If you try this recipe please share in the comments
your experience, or maybe a photo at our twitter.com/HerbGir1972
~V

We're Growing Our Own

I thought I'd share a few ideas or how we planted our food garden this year.

This year we have two rows of beans planted different ways to see what works best.
Our Tri Color String Beans are planted in a double row, they were older seeds
so we had to go back after about a week & 1/2 and replanted in between with some
purple queen bush beans. We planted colored beans to make picking easier,
especially for the younger gardeners.

We also planted a row of Blue Lake Bush beans, in a single row.
Both are doing well

We planted Bush Pickler Cucumbers, at the front edge with Marigolds in between plants.
We already see the tiny cukes forming.

We planted Tomato transplants of Roma & Park's Whopper. The weather was so strange
that we lost a couple roma's and had to replace. We replaces with Black Krim
& Jubilee, tomatoes. All have caught up with one another and all are flowering
We should be picking before July 4th if we don't have another cool snap to stall growth.
We also will be tilling in some old eggs and nesting materials into the soil side
dressing the tomatoes with a dose of Calcium. We have used no additional fertilizers
on anything this year except Worm Castings.

We're looking up info on Black Krim & Jubilee to post this week, Just a little Tomato
FYI>

For peppers I backed down to only 2 varieties Sweet Bananas & Sweet Red Bells.
Due to unforeseen weather twists in the past I've had quite a loss & been
disappointed in the past. So I planted what I know everyone can eat or pickle.

I've planted the Ichiban Eggplants, because I love Eggplant and sneak it into
all sorts of dishes in the summer, and have even blended into my smoothies.
They are a beautiful plant with beautiful flowers, and with other varities
more beautiful colors even hot or fuschia pinky and white.

Detroit Red Beets, & Thumbellina Carrots as well as some Zucchini have just been
seeded in this past Thursday. As well as a variety of Sunflowers
Music Box, Valentine, Mixed Black Oil, & Alien Sunflowers. (I already see some of these
popping up out of the ground.

Here is a photo of my garden before I get to till this afternoon, if there is no more rain
and the winds keeps up to dry the garden out just a bit more.

So I've gotta get to making a quickie lunch so I can be ready to work this afternoon.

Oh wait we're going to pick up some local eggs from a neighbor too...
I'll take pics of the chickens and coop, I'd like to help him sell his eggs too
He also sold Daylilies at one point as well, Better carry my cash in case he's got a couple
earlies blooming...:)

Have a Nice Day
Here's My Garden



I'll definitely have to come back with an after picture when I get things cleaned up.

The weeds embarrass me...LOL

Spanakopita

Spanakopita

I've been promising this recipe for a little while
I hope you like it. It's the basic. Be sure to read
more at the link at the bottom, & try some of the other recipes
suggested. Please comment if you use this recipe as is
or tweak it.

preheat oven to 350

Ingredients:
1lb mozzarella cheese, shredded/grated
3 10 oz boxes frozen spinach
1 12 oz container of Feta cheese pieces
4 eggs
salt
pepper
nutmeg
1 1lb box of phyllo sheets


Directions:
add cheeses to a large bowl and mix together

thaw and squeeze all excess water(very important step) from spinach and chop finely

add to cheese and mix thoroughly break up any small parts to have an even blend.

in another bowl crack and whip your eggs, add about 1 tsp. salt and1 1/2 tsp. black pepper 1 1/2 tsp. nutmeg

pour into spinach & cheese mixture and mix together.



open your phyllo and flatten on working surface.
(scoop out a heaping tablespoon for hor d'vours. or for entree about 1/3 cup onto one corner of dough.)



for appetizer fold 1 sheet over top & proceed to roll in a triangular fashion over spinach mix to end. The same folding method is used for larger portions use about 3 sheet for entree. (see photos for folding technique like paper footballs)







traditionally oil or an egg wash is brushed onto the dough to give it a nice color, I spray with a light layer of nonstick spray



for appetizers cook 11 minutes. then flip & cook an additional 6 minutes.
for entrees double these times.


These are the appetizer sized portions I made for my daughter's class this morning)


I always serve with a small amount of salad and another vegetable as a meal (as first pictured).

I do not get creative with more herb or onions in this recipe it is the basic.
Please feel free to tweak to your tastes.

this recipe made 4 full sized + 36 appetizer sized portions (you can pre-make this and freeze your triangles in wax paper) although phyllo is a fickle bird. if left out it gets brittle, if wet it get super sticky.

It is mostly eaten as a snack in Greece
In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard, and sorrel
The pastry is similar to torta pasqualina, a traditional dish from Italy's Liguria region, that is very common in Argentina and Uruguay.

It can also be made with puff pastry

Read More about Börek style pastries
http://en.wikipedia.org/wiki/Burek

Have a Nice Day
~V
Keep It Green

Victoria's Healthier Cookie

Well this recipe was born because
Dates was the new taste of the week for the little
one, & I wanted something different under my
Strawberry Shortcake.

I also had a small amount of green smoothie that I didn't want to waste

So here are
My Cookies



Ingredients:
2 slight c flour
3/4 c sugar
1/2 c chopped dates
1 c rolled oats
1c chopped pecan

1/4 c raisins
1/2 c leftover green smoothie (ours was almond milk, chard, strawberries, & apple)
1/2 c coconut oil soft not liquid (can use margarine if you must = 1 stick)
1 med banana smashed

Preheat oven to 350

Put dry ingredients in bowl & mix well
(tip: coating the raisins, dates, & nuts in flour help keep them from sinking in cookies. Perfect disrtbution in cooked cookie top to bottom)
Add wet ingredients.
Mix together & spoon 1 tablespoon full mounds onto greased cookie sheet
cook for 10 minutes, then flip pan (around not over) & cook for 12 more mins
(Tip always rotate cookie pans for even cooking.)
(Tip: Always watch new recipies your oven temps my vary from original)

These get a crispy edge on the bottom & golden on the top.
They're cakey, chewy, & crisp all at the same time.
Plus the fresh ingredients, look at the healthy you're getting.

I made these up to replace the cake part of strawberry shortcakes one night.
Great breakfast cookie, quite healthy.

I think this batter would make a good mini muffin too.

I plan on leaving mine out tonight so I can crumble it into my Greek Yogurt in the morning.



Please let me know if you try this and love it.
Watch for flavor tweaks.
Keep it Green
http://gofundme.com/keepteamessfree
~V

Incorporate Edibles ~ Harvest Health

Incorporating edibles into your existing plantings is not
Rocket Science.
You can easily find something that will work with what
you annually plant.

I harvested this from a commercial planting bed
where it was my intentions for the employees to
take part and enjoy the benefits of having fresh
Swiss Chard at their disposal.

I believe a little leaf harvesting would have encouraged
more top growth and there in a larger show in the beds.
Alas they didn't take to the idea.

Thanks for the Chard, My family loved it, cooked the first night
and the rest will be in my vitamin packed Green Smoothies
& Saladworks.

This is Rhubarb Swiss Chard
(Harvested)


Cooking Chard is as easy at any other Greens

I washed the chard 3X to remove any grit, creatures, etc.
then put it straight from the wash water into the cooking pot, don't shake the excess.
add about 2 teaspoons oil of choice (I use Olive, you can use Bacon Grease)
1 tablespoon sweetener of choice
Then let set for starting 20 mins on med high heat covered.
Flip the greens in the pot after the first time is up. Set for another 20 mins. covered.
then taste, everyone has a different preference to how done they like their greens,
just test a little along, cooking in 20 minute intervals until done to your liking.

Serve as a side to most any dish.

I also let about half drain in a colander flipping a few times until mostly dry.
Then I put into a plastic zip bag for storage for raw use.
(Tip: exhale a small breath into the bag before closing for greens to stay fresh longer)


Lettuce 'Valerie' in containers
(25 Gal)


Jerusalem Artichokes/Sunchokes in containers
(25 gal, very invasive in ground)


Herbs work excellently in containers
Here's our Sweet Basil getting started last month
we've used off it 3 times already


We're featuring #Cilantro this week on our #TwitterFeed so check it out
@HerbGir1972


Have a Great day
~V

Awesome Edibles ~ Printable Garden Group Topic

This is from one of my past Garden Discussions
I hope you find this information useful

One of my missions is to get everyone to incorporate edibles
into their garden designs. Whether full scale beds or containers, or
single plant planting in pots.

Keep It Green
~V

Guacamole~So Ez ~So Good Don't forget the Cilantro

Guacamole seems like quite an exotic thing when I was younger
But now that I am older and appreciate the flavor of each ingredient as well as it's origin
I have to have it & the more Cilantro the better for me at least.
It is so easy to make I do not understand why they sell an enveloped mix

Please try and tweak to your fave flavors
there are a couple substitutions here as we do like the SOur Cream version the best.

It's healthy for you eat it on everything in moderation as is with everything in life.

I hope you enjoy.

First get your ingredients together

Ingredients:
2 Avocados, ripe
Sour cream
Minced Garlic
Cilantro fresh is best
Lime Juice
salt
pepper
1 Jalapeno Minced (with seeds for spicier flavor remove and devein for milder)
Equiptment:
a bowl for mixing & a fork for mashing



You can see I'm using pantry items that a lot of folks
already have on hand

Directions:

Start by peeling your 2 Avocados, you end up using about 3 teaspoons of lime juice I simply
sprinkle on the avocados whilst I am peeling to prevent browning. Mash with a fork, it does not have to be super creamed it is better to me with small chucks on Avocado. But it is to your own taste if you want it creamy you can even blend it.





I then add 1 tablespoon of Garlic minced



2 Tablespoons of Sour Cream you can use Low fat or full fat (we've even used mayo, and greek yogurt)





Chop a bit of fresh cilantro
Curl fingers under to get a good mince and not cut your fingers







Find yourself aProfessional salt & Pepper shaker and stirring expert



And you're done



Thanks for taking a moment with my blog
You are appreciated
~v

Homemade Valentines

I had come across a very cool box of chocolates as I was scrolling through my Twitter Feed about a month ago. I was inspired to make my daughters Valentines treats this year.

I found The seller ConceptsInCandy on eBay

I'll be making the Easter & Christmas candies as well this year :)

Here is a picture of my inspiration with my own creation side by side
Do The Math



My cost was:
Hershey's Special Dark Chocolate Chips 1 bag
3 molds $2.50 each
2 decorative boxes about $1.00 each X2
about 1 hour of time

My candies are delicious dark chocolate
The hearts are filled with Nutella
The Skull is Marshmallow filled
There are solid bones & love shrooms
And 1 large chocolate covered marshmallow.

I planned to color some white chocolate but my girls were home on a
snow day, I got these finished because if the ice storm coming tonight
is bad I'll have no power to work with it tomorrow or maybe into The next day.

Simplicity is the answer th making it a better world.



Have A Happy Valentines Day 2014 ~V

Homemade Carrot Ginger pops

Carrot Ginger pops



Vegetables in Popsicles...?
Has She Gone Mad....?
They're Delicious & Nutritious.
So much better for you than Store-Bought & cheaper too.

Ingredients:
3 carrots chopped, lightly steamed
1/4" X 1" round of ginger root, peeled, lightly steamed
1/2 c apple juice
1/2 cup almond/coconut milk
1 tsp coconut oil
2 Tbsp agave necter
2 Tbsp raw honey
1 tsp lemon zest minced very small

Directions:
The beauty of making these is you basically let a blender
do all the work for you.
We have a NINJA

First scrape & chop Carrots & ginger.
Toss into a steamer/strainer over boiling water until just
forking tender.
Into blender with coconut oil, syrups, zest, then hot carrots
(this melts the oil & releases Lemon essence),then liquids.
Whiz it all together until relatively smooth.
Pour into clean popsicle mold.
Set in freezer for at least 3 hours.



We started making these pops when our young ones started getting sick this winter.
Craft your pops to the ailment.
Just about everyone likes a popsicle, so Don't Worry, Be Appy.

Island Rice ~Version #1

Island Rice (Bog)

Ingredients:
1 can Coconut Milk, 13.5oz
1 can pineapple tidbits, 8oz, drained reserve juice
1 can Black Beans, 15oz, drained & rinsed
water
1/2 tsp. Nutmeg
1 tsp. whole fennel seeds
1/2 red pepper, small diced
1 carrot, small diced
1/2 sweet white onion, small diced
1 cup whole kernel yellow corn
1 cup white rice
3/4 lb. meat, ground turkey/chicken/pork sausage
salt & pepper to taste
1 small/medium tomato, small diced

Directions:
1.) Prepare vegetables. Having everything ready makes this dish take no time.

2.)Cook Rice: (You are using a basic rice recipe just using a different cooking liquid, it does make a difference in a dish)
Measure out 1 cup white rice, set aside
Measure coconut milk you have to add water enough to make 2 cups.
Cook in small pot in medium/high heat until the coconut/water mix just boils. Add nutmeg & about 1 tsp salt.
Add rice and stir gently, bring back to a boil and cook for approximately 10 minutes. (You MUST watch the rice since you are using a milk mixture, Watch it or you will Scorch/Burn it).
Check after 10 minutes stir gently just to check the rice on the bottom is not sticking too much, a little resistance in expected.
turn the rice onto a low/medium heat and cook for about 5 more minutes covered, then turn off and let set until you are finished with the rest of the dish.

3.) In a larger frying type pan heat on almost high heat. Heating your oil(s). toss in a pinch of onion when it starts to sizzle, throw in the Peppers, Carrots, & Onions. Salt to facilitate the softening process, draw out the flavors and marry them in the oils. Add your Fennel Seeds
Get a good sautee going it take about 5 mins for small diced items. Add your meat in pinches to the top of your vegetables, Stir fry until the meat is just done.
Add Beans & Corn and stir. Turn down your heat to Medium. Add Pineapple and 2 Tbsp of the juice. Stir just to mix.
Add rice, it may look sticky on the top but it will be fine inside. Even add the few lightly brown pieces in the bottom.Gently, Fold the vegetables into the rice until just mixed, add tomatoes on top let set just 1 min more, remove from heat and serve.

I plan to experiment with this and a habanero pepper added to the rice cooking.
Serve with Sweet Potato Chips and hot sauce. This could be made Meatless as well to suit your diet.

Tofu Tacos

I know you all have done a Taco Night
Change it up every now and then or make a forever change

A Smart Food Swap was mentioned in an earlier Blog
So we had to try it out
It was a WINNER in our house
No Taco Flavored Tofu was left over (Big Smile)



Ingredients:
We used a prepackaged Taco Seasoning Mix
1 Package of Extra Firm Tofu, Pressed it ourselves for about 2 hours
3 Roma tomatoes, dices
1/2 white onion, diced
sharp cheese, grated
Lettuce, shredded
3 carrots, shaved into ribbons
1 avocado, peeled and thinly sliced
1 Tbsp lemon juice
Corn tortilla shells, Hard or Soft

Salsa if you like
hot sauce if you like

Directions:
Pressing Tofu: Open package discard water. We replaced plastic film
and placed a 12oz can on top and put back into the refrigerator
while we went to pick up the kids.



Prepare the other toppings when you get back leave the lettuce for last.
Chop Lettuce With A Plastic Lettuce Knife to prevent Discoloration
When preparing the avocado toss in the lemon juice to prevent browning.

Tofu crumbles: discard water from pressed tofu. Place on a cutting board
and crumble with a fork (Easy)

Then prepare Tofu in a pan with just a touch (2 tsp) of oil to sizzle
(I used bacon grease)and flavor. Then to Taco Seasoning Directions on the package.
No need to drain oil, I did add only half the water directed on the package.

We served with Cuban Style Black Beans & Rice
Cook on Med Heat
We had about 1 c leftover cooked white rice
we added 1 can refried black beans and mixed in about 1/2 c water
Watch this don't let it get away this will burn to bottom of pan.
stirred until smooth and put in 1 1/2 Tbsp Garlic powder.
Let it heat through. Fast & Easy a great side for Tacos.



This recipe and more will be in our <i>Upcoming Cookbook

Your family will love it and you'll love the fact you're Feeding Them a Healthier Meal
Look up more Tofu Exchanges it's an amazing food.

SuperSeeds ~ Eat 'Em

These are a few supersedes to search out when shopping
and why they are good for you.

CHIA ~
Rich in Omega - 3
May allieviate hunger
Add whole to cereal, baking, and Smoothies

FLAX ~
Omega - 3 rich
Nutty Flavor
Always grind or buy ground seed.
Whole Seed are very hard to digest.

HEMP ~
Tastes like sunflower seeds
Contains all essential Amino Acids
Ideal Protein Source
Sprinkle on Yogurt, cereal, or salads

SESAME ~
Tasty Crunchy and slightly Sweet
High in Magnesium, Copper, and Calcium
Add into stir frys or toss with steamed vegetables