Dancing Peas

dancingpeas

A little inspiration for those of us waiting through the long winter months as we dream about the upcoming gardening season!

These tiny dancing pea sprouts are sure to lift your spirits!!

Go ahead … Dance along

I won’t judge

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Milkweed for Monarchs

Milkweed seeds are a beautiful creation of nature and need to flourish for the well-being of our Monarch butterfly.

Simple Minestrone Soup

mstrone-soup

Making a quick pot of Minestrone Soup is so simple using ingredients from your own garden harvest. The base of the soup is a quart of canned tomatoes with 1 bouillon cube (chicken or vegetable) added.

The dried cannellini beans are soaked overnight and I usually do the 1 hour soak also. The 1 hour soak is merely bringing the beans to a boil, turning off and letting sit for an hour before adding to the tomato soup base. I make sure to rinse the beans when overnight soaking and after the boil soak … this helps eliminate upset stomach issues caused from bloating.

1 cup dried beans = 2 to 2 1/2 cups cooked

I will then add diced carrots, celery, garlic, onion, potatoes and cabbage. Let the soup simmer for 1-2 hours until the beans are soft.

That’s It ……. delicious and perfect for a chilly winter meal!

Optional – spices to your taste and pasta if desired

Apple Raspberry Pie

appleraspberrypie

Fresh pie using canned apples and frozen raspberries from this summer’s harvest.

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The combination is perfect – sweet and tart! Brings back the fresh flavors from the garden on this the coldest day of the year – negative 20 with the wind chill.

Yes, I will have another slice please!

 

Stuffed Zucchini

stuffed-zucchini

This stuffed zucchini is simply the best new zucchini dish I have had in a while!

In the past we have steamed, sauted, baked, noodled, grilled, and added to soups and stews. For years we have been cooking with zucchini. I have seen recipes here and there suggesting the stuffed version, but never thought to try any of them!

Last evening we had stuffed mushrooms. Instead of tossing the leftover breadcrumb stuffing out, I thought let’s give the zucchini’s a stuff and see what they taste like. Well, I love them!!!

stuffed-zucchini2

We notched out the center of the zucchini after slicing in half lengthwise. Added the stuffing – seasoned breadcrumbs, minced garlic, olive oil and a touch of butter. Of course, you can add additional ingredients to the stuffing if you desire.

Then we baked for 12 minutes at 350 degrees. Removed from the oven and sprinkled with mozzarella cheese and baked for 5 more minutes. Easy and absolutely delicious!!! Don’t wait years like I did to try this …….. it’s so good. You can also top with any type of red sauce for more flavor.

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