Cheddar Chunk Green Pea Salad

May 14, 2013 by 3 Comments

Traffic Light Salad aka Cheddar Chunk Pea Salad A Pinch of Joy

Green peas are a harbinger of springtime, one of the cool weather crops that begins to produce early.  Green peas are a nutritional powerhouse,  a legume rich in vitamins and minerals along with protein.  Green peas make a delicious salad that Wheels calls  “Traffic Light Salad” because it is red, green and yellow.  Add these all together and Cheddar Chunk Pea Salad is the perfect salad to usher in National Salad Month, otherwise known as the Merry Month of May. 

Peas are legumes, along with beans and lentils.  They were one of the first crops to be cultivated by humans and were eaten dried (blech!  Sorry . . .personal opinion . .  disclaimer ) for thousands of years.   They are now grown all over the world, with Canada as the major producer.  If you are a gardener, you know peas will increase the nitrogen available in soil so fertilizers are not necessary and, when grown in rotation with other plants, will reduce pests.  Peas are high in fiber, low in fat, with no cholesterol, 45% of your daily requirement of Vitamin K (important in prevention of osteoporosis) and significant amounts of other necessary vitamins and minerals.  They have a substantial amount of protein, are a source of Omega 3 and Omega 6, and contain many anti-oxidants and anti inflammatories.  These properties along with a relatively low glycemic index have recently focused attention on peas as a help in heart disease and controlling blood sugar levels.  Who would ever have guessed???

If you buy  cheese already cubed, cut the pieces in half so they are easier to eat with the salad.  Use baby peas (no sauce) if you can find them, otherwise any good quality frozen pea will work.  (I have eaten this made with canned peas too and found that good, although the texture was softer.)  If you make this ahead, the flavors have a chance to meld and the cheese will soften.  Make it just before serving, and the flavors are separate and everything crisp.  If you want melded flavors AND “crisp” cheese, make the salad the night before and add the cheese just before serving.  I’ve done all three and it gets eaten every time.  But some people are particular about such things.  J  The lettuce leaf cup makes a nice touch if you are serving on salad plates.  In that case you would probably only use half cup servings and the entire recipe would make eight servings.  If you are serving family style for a hearty meal, servings would probably come closer to one cup and the entire recipe would make four servings.  One cup servings are the basis for most of the nutritional values given above.

In honor of National Salad Month, here are some other salads you can find in the index above:


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Cheddar Chunk Green Pea Salad

Yield: 8 onehalf cup servings or 4 one cup servings

Serving Size: 1/2 cup to 1 cup

Cheddar Chunk Green Pea Salad

Nutritious and delicious! Serve on lettuce cup for individual servings or serve up heartier family servings from the bowl.

Ingredients

  • 1 12 ounce package frozen peas
  • ¾ cup cheddar cheese cubes
  • 1/3 cup diced red pepper
  • 1/3 cup diced celery
  • 2 green onions sliced thin
  • 1/3 cup mayonnaise
  • ½ teaspoon salt OR to taste

Instructions

  1. Prepare, and slice or dice cheese, red pepper, celery and onions.
  2. Rinse frozen peas to remove any ice crystals, drain briefly.
  3. Mix all ingredients together in medium bowl.
  4. Serve on lettuce leaf.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/05/cheddar-chunk-green-pea-salad/

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Potato Nests and holiday menu suggestions

March 12, 2013 by

A Pinch of Joy: Potato Nests

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare.  I served in the fancy ramekins in which they were baked.  A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes.   Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes.  I used the kind found in the refrigerated section.   The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese.  I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese.  You can also use this mixture as a “bowl” for scrambled eggs after baking.  To do this, press the back of a tablespoon into each mound, making a nest, before baking.  During the last few minutes of baking, scramble eggs as you usually do.   Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon.  Serve hot for  breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too.  Or use them for a hearty appetizer.  Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls              Lemon Poppyseed Zuchinni Bread         Honey Banana Bread

Wicked Good Pork Chops              Aloha Chicken                         Orange Glazed Cornish Hens

Sunny Broccoli Salad             Wicked Simple Sweet Slaw        Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake       Coconut Macaroons                    Hot Fudge Sundae Cake

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Potato Nests

Potato Nests

Ingredients

  • 1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
  • 2 large eggs, beaten
  • 6 green onions chopped
  • 1 cup shredded cheese (I used Colby jack, but your choice)
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper or to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
  3. In a large bowl, beat the 2 eggs just until yoke and white are mixed.
  4. Add green onions, salt, cheese and stir.
  5. Mix in refrigerated potatoes.
  6. Scoop mixture in greased muffin cups or ramekins.
  7. Bake for 20 to 25 minutes or until golden brown and set.
http://www.apinchofjoy.com/2013/03/potato-nests-and-holiday-menu-suggestions/

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Holiday Sweet Potatoes

November 15, 2012 by

Sweet Potato Casserole

Sweet potatoes are one of the oldest known foods, cultivated by Native Americans for centuries.  They were a major source of nutrition for early colonists – so very appropriate for Thanksgiving! —  and later soldiers during the Revolutionary War.   Often  called yams from a similar African tuber, sweet potatoes are much more nutritious.   They are an excellent source of calcium, vitamins A and C, potassium and manganese among other nutrients.  They are low on the glycemic scale and are often recommended to diabetics for blood sugar control.   There is an enzyme in sweet potatoes that converts the starches of the young plant into sugars as the potato matures.  Sweetness increases during storage and cooking.

If using fresh sweet potatoes, choose ones that are firm, dark and blemish free, then store in a dry cool place, where they will keep up to a month.  Wash well before cooking with the skins on.  Many of the nutrients are near the skin so leaving it on during cooking helps preserve them.  The skins are very easy to pull off when cooked – much easier than peeling raw. Sweet potatoes can be boiled, steamed, baked,  roasted or microwaved.  Or made into yummy, festive dishes like this one!  I found those cute little ramekins at a tag sale.  They hold about a half cup which is perfect for “have one of every dish” holiday dinners.   (Secret portion control!)  The sweet potatoes are made richer with cream and egg and are perfectly complemented with the pecan topping.  A delectable, healthy treat even when it is not a holiday!

For your holiday menu, you might also like Sunny Broccoli Salad, Fruity Cranberry Relish. Blushing Peach Pie, or Spiced Pineapple Carrot Cake.

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Holiday Sweet Potatoes

Holiday Sweet Potatoes

Ingredients

    Ingredients
  • 40 ounce can of sweet potatoes or yams
  • OR 3 lbs fresh sweet potatoes, cooked and peeled.
  • 1/3 cup sugar or sugar substitute equivalent
  • 2 tablespoons half and half OR milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
    • Topping
  • 1 cup pecans plus ½ cup
  • 1 teaspoon cinnamon
  • ¼ cup sugar or sugar substitute equivalent
  • 2 Tablespoons butter

Instructions

  1. Prepare topping by pulse 1 cup of pecans in food processor until it forms a coarse meal.
  2. Add sugar, cinnamon and butter and process until blended.
  3. Pour into small bowl, add remaining pecans and set aside.
  4. Put sweet potatoes in food processor with butter and seasonings. Process about 30 seconds and taste. Add sugar according to sweetness of sweet potato and adjust seasonings, if needed.
  5. Add egg and process until smooth and well blended.
  6. Use cooking spray to oil 8 ramekins and pour mixture into prepared pan.
  7. Bake at 375 until topping browns, about 30 minutes for ramekins.
  8. Eight servings. About 20 carbs per half cup serving, 4 grams of protein
http://www.apinchofjoy.com/2012/11/holiday-sweet-potatoes/

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Fun Food for Kids Halloween Party

October 23, 2012 by

Grade schoolers like things on the spooky side — but not too spooky.  They still have fun with plays on words and things that are not quite what they seem!   Imagination sells so you can slide in some healthy food with fun names!  Here’s a few winners from the snack table:

Brats baked in crescent dough

Precooked brats (or hot dogs) baked in a dough mummy wrap!  Recipe below or

Ghost brains, Goblin Gizzards, Troll Toes and Witch Fingers!   Label each item for maximum impact.  I had a hard time with the “easy” witches’ fingers!  The knuckles creases wouldn’t show up and the fingernails kept falling off.  A little black frosting gel solved both problems.  A bit under the sliced almond  helped it stay in place on the string cheese.  I made the knuckle creases with the back of a table knife and used a very tiny bit of gel wiped down the finger to make the creases visible.  It also helps to shave off a bit of the fingernail end of the cheese to make a flat indent for the “fingernail.”    Ghost brains are raw cauliflower florets.  Goblin Gizzards are frozen green grapes and the Troll Toes are raw baby carrots.

Skeleton made of vegetables

Veggie Boy is a skeleton made with a variety of vegetables. Sliced cucumbers with some peel left on make the spine and pepper slices make the ribs.  I used green but you can also use red or yellow pepper slices.  His face is a bowl of ranch dressing with cherry tomato eyes and a carrot for lips.  Hair is raw broccoli florets.  Use any vegetables you like that will fit into the skeleton shape.

Bats made from fruit leather

Cut bats from fruit leather.   Unroll the fruit leather but don’t remove the waxed paper.  Cut through both paper and fruit leather at the same time.  The top of the leather will dry somewhat so it won’t stick so readily to other snacks and the waxed paper keeps it from sticking to the plate.  Roll up (or wad up) the leftover pieces and let them dry for  “insects”.

Cut ghosts from 6 inch tortillas.  Spread with melted butter or a margarine spread and sprinkle with cinnamon and sugar.  Bake at 350 degrees for about 10 minutes until slightly puffed and crisp.  You can use cookie cutters for the bats and the ghosts.  If you prefer, click here for patterns that will fit a piece of fruit leather for the bats and a 6 inch tortilla for the ghost.  I used kitchen shears to cut the bats and a sharp knife to cut two ghosts at a time.

Find Halloween games for grade schoolers on A Pinch of Joy facebook.  Like to gain access to exclusive downloads!

happy halloween!

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Mummy Brats

Mummy Brats

Ingredients

  • 6 precooked brats or hot dogs
  • 1 can crescent rolls or crescent dough sheet
  • Mustard for eyes

Instructions

  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough. If using crescent rolls, press dough together to remove perforations.
  3. Cut dough lengthwise into sixths.
  4. Wipe excess moisture off brats or hot dogs. Place one end of dough strip on one end of brat and fold slightly to make a pocket that covers the end of the meat.
  5. Wrap dough around the brat, overlapping slightly. Let dough stretch as you work with it. Skip about half an inch of the brat at the "head" and tuck the end of the dough under the brat.
  6. Place each finshed mummy on ungreased cookie sheet.
  7. Bake for 15- 20 minutes until mummies are golden brown and the bottom is just beginning to become a darker brown.
  8. Add mustard dots for eyes. Serve hot.
http://www.apinchofjoy.com/2012/10/fun-food-for-kids-halloween-party/

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Cinnamon Pickles

September 4, 2012 by

Red Cinnamon Pickles

Cindy was my north star for a short time.  You know, the kind of friend that comes into your life and points a different direction.  I became a stay at home mom when my job I loved ended due to budget cuts.  The notion of being at home with my sons was not entirely unwelcome since Wheels and I “sort of” planned that lifestyle,  but the adjustment of being ONLY with them was challenging,  to say the least!  I come from a large family, I love people and had always been with a group of friends and coworkers most of the day.  And the constant responsibilities of a newborn and a toddler —- I was a professional but no amount of “professionalism” was going to get me through!  Enter Cindy who lived down the block and around the corner with a daughter a bit older and a newborn as well.  We spent hours on the phone, laughing through mindless chores.  She was good company and more.  She was an artist who turned out beautiful works and taught me about balance and the importance of taking care of mom.  The list could go on.  We moved, she moved, and we moved again — somewhere in there we lost track of one another.  But I am so very grateful that Cindy touched my life and, in so many ways,  made it better and richer.

Like this recipe straight from Cindy’s recipe box.  Crunchy, crispy, sweet and sour and full of cinnamon zing!

When Wheels came in from the garden with this:

I thought immediately of the cinnamon pickles.  The cucumbers were hidden so grew larger than we would normally let them.   They were still crisp and tasty just enormous. The recipe is usually made as rings, but since the cucumbers were so large I decided to make “sticks” instead.   I also cut the recipe below in half to make a smaller batch and got 4 pints.  That’s just perfect for us – one to eat now, one for Thanksgiving, one for Christmas and a wild card special occasion.  The recipe sounds much more complicated than it really is because it is spread out over several days.  The most time invested is upfront in cleaning and cutting the pickles. With a sharp knife, even that goes quickly.  Remove as much pulp as you can with the seeds as it is the firm cucumber that gives these pickles their characteristic crunch. See the darker green on the cucumber slices below.  Scrape as much of that away with a spoon as possible, then use a sharp knife if needed to remove any left behind.

 The other important tip is to use a large kettle, preferably one that is stainless steel or enameled or coated because the liquid will pit aluminum pans.  The red hots were hard to find for some reason – maybe because I don’t buy candy anymore and just didn’t know where to look!  I finally found Brach’s cinnamon imperials which are the same thing.  You can also buy them (more expensively) in the cake decorating section of the store. Make sure the jar is sealed before storing.  You will hear an audible snap as the jar seals.  Another way to check is to push down on the center of the lid.  It should be firm with no movement.  If the jar is not sealed, reheat the contents and use a new lid that has been heated to boiling and is still hot when placed on the jar.

Cinnamon Red Pickles Canned

These pickles are a favorite for the holidays because they look so festive on the table and because they are a perfect counterpoint to complex meats and heavy side dishes.  They are, simply put, fantastic!

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Cindy's Cinnamon Pickles

Cindy's Cinnamon Pickles

Ingredients

  • 7 pounds of cucumbers to equal one gallon cut and seeded rings or sticks
    • Pickling
  • 4 quarts of water
  • 1 cup pickling lime
  • ½ cup vinegar
  • ½ bottle red food coloring
  • 1 ½ teaspoons alum
  • Water to cover – about 4 quarts
    • Syrup
  • 1 cup vinegar
  • 4 cups sugar
  • 1 cup water
  • 4 sticks cinnamon, broken
  • ½ 6 oz package red hots (cinnamon imperials)

Instructions

  1. Peel medium to medium large cucumbers. Cut in thirds and hollow the cucumber by scooping seeds and center out with a spoon. Slice into rings about ¼ inch thick. For very large cucumbers (or preference), peel and cut in half lengthwise to scrape out center, then cut into “sticks” about 4 inches long and ¼ inch wide.
  2. Mix together in large kettle or dutch oven the pickling lime and 4 quarts of water. Add cucumbers and soak overnight.
  3. Drain and rinse, then soak for three hours in cold water to cover (add ice to be sure it is cold). Then drain and rinse again.
  4. Mix together in large kettle or dutch oven, ½ cup vinegar, red food coloring and alum and 2 quarts water. Add cucumbers and more water to cover. Simmer for 2 hours. Drain but do not rinse.
  5. Mix together syrup ingredients in medium pan and bring to boil. Measure to determine volume. Pour over cucumbers and leave overnight.
  6. Next day. drain syrup off, add water, if needed, to maintain volume previously measured and bring to boil. Pour over cucumbers again.
  7. Day 2 – repeat above step
  8. Day 3 – repeat above step
  9. Day 4 – Drain syrup, add water to volume and bring syrup to boil. Pack rings tightly into jars rinsed with very hot water. For sticks, hold the jar on its side and stack the cucumber sticks into the jar. For rings, use a fork to guide them into the jar. Add hot syrup to each jar to the neck of the jar. Top with jar lid that has been boiled according to package directions. Add jar ring to help create seal.
  10. Makes 7-8 pints. Will keep for three months sealed.
  11. If you want to keep longer, use a water bath by setting jars in large covered kettle, adding water to neck of jars, bring to boil and boil for 5-8 minutes. This assures that the pickles will keep for up to a year.
http://www.apinchofjoy.com/2012/09/cinnamon-pickles/

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Guest post at Sumo’s Sweet Stuff

August 23, 2012 by

Head over to Sumo’s Sweet Stuff today! 

I am thrilled to be guest posting for her right here. 

But don’t stop there! 

Check out the fave posts on the left  or click on the button at the top that says “”Tutorials”" and prepare to be amazed. 

Sumo creates beautiful projects – and then tells us how to create our own..  What could be better than that? 

 I love the honeycomb art  and the adorable outfits she creates for her sweet daughters like this one and this one.  

You just know anyone that  names  her sewing machine (Shirley)  and Silhouette (Lucy)  is going to be super creative!  Enjoy!

 

 

 

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Taco Salad

August 14, 2012 by

Wheel’s sister, JayEl*, introduced this salad to us at a family dinner once upon a time.  It was an immediate hit!

Like all recipes that come my way, it’s been tweaked a bit here and there – well, a lot come to think of it.  First was the ground beef.  Bytes and his brother would leave behind anything with taco spices, but they would eat chili mixed with the ground beef.  Like any sane mother, I went with the flow and opted for what they would eat as long as it was on the healthy side.  Then Bytes turned up with an allergy to tomatoes, so they were served on the side and until he outgrew the allergy, his ground beef was plain.   Growing young men go more for cheese and meat rather than lettuce and dressing so the layer method was developed.    Bytes brother brought sour cream into the picture.    Wheels and I decided we preferred the smaller, more flavorful black beans so the red kidney beans fell off the recipe. A diabetes diagnosis led to the chips on the bottom, counted out to serving amount on the package.  And half the time we skip the Italian dressing.  All this to say, this recipe is flexible and the cook can make necessary changes and still have a delicious and tummy filling meal that pleases everyone.

*Have you figured it out yet ??

              Our sisters are identified by spelling out their initials.  :-)

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Taco Salad

Taco Salad

Ingredients

  • 1 lb ground beef
  • I pkg taco seasoning, prepared according to directions OR 1 can chili with beans, low sodium
  • 1 package lettuce OR 1 head of iceberg lettuce, torn into bite size pieces
  • 4 medium tomatoes
  • 1 medium onion, chopped
  • 1 can kidney OR black beans
  • 4 ounces grated cheddar OR Mexican mix cheese
  • Italian (or French) dressing
  • 1 small bag baked taco chips
  • 1 small container sour cream

Instructions

  1. Brown ground beef and drain.
  2. Add taco seasoning OR chili and heat until warmed through.
    3. Layer method:
  3. Lay taco chips on plate, then lettuce, tomatoes, black bean, onion and cheese.
  4. Add dressing and sour cream to taste.
    5. Tossed method:
  5. Toss lettuce, tomatoes, onion, beans and cheese.
  6. Break chips into small pieces, add to salad.
  7. Add ground beef chili mix and toss gently.
  8. Serve with Italian dressing and sour cream.
http://www.apinchofjoy.com/2012/08/taco-salad/

 

 

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Sweet Pepper Fiesta Salad

June 13, 2012 by

Orange, red, yellow sweet pepper salad

I love the bright colors of this salad.  It just sings party!  You can slice the peppers and onion into rings before marinating for a fun party look.  Or slice the peppers lengthwise and dice the onion for a side salad.   Or you can slice the peppers lengthwise and then cut them into pieces about an inch long, as I did, and used diced onion.   With the smaller pieces, you can add the marinated peppers to a tossed salad, put a spoonful on top of a burger or use it to flavor another dish – besides eating it as a salad.  Besides its colorful versatility, this combination has several “good for you” benefits!

Discovered by Christopher Columbus in the “new world”, the sunshine colors give a hint to the nutrional punch packed by bell peppers,  One small red, yellow or orange pepper has three times the daily required amount of Vitamin C.  They contain Vitamin A which helps night vision and other compounds which help protect against macular degeneration and cataracts.  These two vitamins boost immunity and guard again heart disease, diabetes and arthritis.  They are a good source of Vitamin B6 and folic acid.  Lycopene is found in red peppers and helps protect against certain cancers.  Peppers are a good source of fiber, with its associated benefits.  That’s a lot packed into a pretty pepper!

The dressing has a lot of health benefits as well.  Continuing studies, in particular at Arizona State University and Lund University in Sweden and Tokyo University in Japan, verify the benefits of acetic acid found in vinegar.  Vinegar decreases blood glucose levels.  According to Dr. Carol Johnston of ASU,   “[Vinegar] in inexpensive and can be easily incorporated into the diet. Used in combination with diet and exercise, it can help many people with type 2 diabetes.”

Other studies have shown regular consumption of as little as 2 teaspoons of vinegar a day  will help with metabolic syndrome ( pre diabetes) and produce moderate weight loss.  Dr. Johnston recommends an easy way to consume vinegar is through dressings on salads and cooked vegetables with a mix of 50-75% of vinegar to oil.  Our dressing is 75% vinegar.  If you are using this recipe for that purpose, you can eliminate the sugar or choose a sugar substitute.

Who knew healthy food could look so festive and taste so good???

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Sweet Pepper Fiesta Salad

Sweet Pepper Fiesta Salad

Ingredients

  • 1 each red, yellow and orange bell peppers
  • 1 small onion
  • ¼ cup oil
  • 3 tablespoons vinegar
  • 1 Tablespoon of sugar or equivalent sweetener
  • 1 Tablespoon of chopped parsley – optional

Instructions

  1. Wash, seed and slice the peppers.
  2. Prepare the onion – diced finely or sliced thinly into rings.
  3. Whisk together oil, vinegar and sugar.
  4. Place peppers and onion into bowl and pour the dressing over them.
  5. Marinate in the refrigerator for at least two hours.
  6. 6 servings
http://www.apinchofjoy.com/2012/06/sweet-pepper-fiesta-salad-2/

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Planting Your Raised Garden Bed Part 2 – The Good, the Bad and the Ugly

June 2, 2012 by

Continued from here . . . .

Part of the charm of square foot gardening is being able to better manage the quantity of each food produced in a small space. With three of us on erratic schedules eating from a garden, it’s easy to be overwhelmed with produce that needs to be eaten when it is ready to be harvested or it’s wasted.  “The plan” gave us an amount of food we could raise in a given area.  For example: Wheels likes radishes, I eat a few and I’m done for the year.  According to the plan we could grow 32 radishes in two square feet, and by planting a second time in a week or so, grow another 32.  In the meantime, where the first 32 radishes had been planted and harvested we’d plant another crop.   When things cooled down in the fall we could plant a third time in the first spot and grow another 32.  90 radishes for one person in spread out over a growing season sounded reasonable.

Let the record show – we are not gardening novices.  We both grew up knowing firsthand about vegetable gardens and our way around with the business ends of a hoe and a spade.  We’ve always had sizable flower gardens and dabbled in growing fruits and vegetables as time permitted.  Then there is Wheel’s grass farm.   (Try to sell lawn service at our house and you’ll hear oh! that’s a grass farm.)   A garden center is a very familiar place.

First we found a really cool watering system that just fit in the four foot square beds. On sale.  Marked way down from last season.  It’s made to go around a tree, but isn’t it just perfect here?

 

Then the seeds – you know seed tape would really be helpful.  We could cut it into one  foot pieces .  We didn’t notice until we got home that each package said in big letters “250 seeds”.  Or worse, “360 seeds”.  We did notice that a package of pea seeds had 100 dried peas – we only need a couple dozen.   Seeds don’t come in packages that small, so we purchased what was available, knowing the leftovers  probably would end up thrown away.   (I pretended I didn’t hear Mom Call’s  voice in my memory saying “waste not want not!”  And other such things.)   Next year:  Find someone to share seeds!

Then we went to the nursery area.  Hmmmm,  here are a couple of good looking tomatoes – an Early Girl and a Roma.  Okay, how about these two peppers over here. One square foot has been allotted to each.   And here is some lettuce already seeded and three inches high – red leaf, simpson and head.  They were on the plan – just in different quantities.  Oh and cabbage – we only planned for three and there are six in a pack.  Throw away three – are you kidding?!  That would be wasteful!!  (Mom’s best mom voice.)  And we wanted to try broccoli (or was it Brussels sprouts?) and there are six of those, also. And do you know how many onion sets are in a bunch?  Can you see where this is headed???

Onion sets

So we planted – more but mostly less, according to plan.  And we didn’t label anything – since we do know our way around a vegetable garden, you know.  unuh.   Now we don’t know which is Simpson or head lettuce (or how to harvest them).   And that broccoli (or is it Brussels Sprouts) is doing great!!!  Except that after “it”  was in the ground at three per square foot, we looked at the plan.   Both vegetables require one square foot PER PLANT.   I did an online search for the lettuce and how to harvest it.  We’re going to be surprised with Brussels Sprouts (or broccoli) and then we’ll figure out how to harvest.  Next year:  Refer to the plans as we plant!   Don’t buy plants that are unlabeled!  Save the labels and attach them to the plan!  Follow the plan!

In the meantime, we missed the second planting in the radish section because of rain – and it’s a good thing since some kind of bug likes radishes really well. They look gorgeous on the outside – not so good on the inside.  Wheels has had a half dozen really good radishes out of the two square feet we planted.  The rest went in the compost.  Next year: learn about radish pests.  Discard the whole crop at the first sign of problems.  Doesn’t get better!

But we’ve had THE BEST salads out of this corner for three weeks now and it looks like they are ready to give us a second harvest before it gets really hot.  That was totally worth it!!  Next year: We’ll do that again.

Watch for updates.  In the meantime – don’t sign that Master Gardener certificate just yet!

If you missed the first segments:  How to Build a Raised Garden Bed,  Soil for Your Raised Garden Bed,  Planting Your Raised Garden Bed Part 1

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Mock N Cheese aka Cauliflower Gratin

April 19, 2012 by

Cauliflower Gratin as substitute for Macaroni and cheese

Cauliflower, Mark Twain once sniffed, was nothing but cabbage with a college education. Boiled and buttered, the way grandma used to do it, cauliflower was nothing to write home about.  Now it is on restaurant menus and is a sought after addition to meals.  Cauliflower began to appear on vegetable trays, in snack packs and anywhere a crunch was needed. Cooks everywhere took a closer look when low carb dining became important to a large part of the population.   Cauliflower is only 5 carbs per serving and it’s somewhat bland flavor and good texture makes it an acceptable substitute for potatoes, pasta and rice.   This recipe uses it as a substitute for Mac n Cheese.  (Mock N Cheese! My sister, Vee, told me it was not a good name if I had to explain it.  First she hinted ever so diplomatically with a laugh and a hmmmm — or maybe it was a snort like a hmmmm.  Was she right? )

Precook the cauliflower in the microwave, covered, just enough to make it crispy soft – you can  put a fork in it, but it retains some of its crispness.  While it is microwaving,  begin to make the roux in a large pan.  The onion and garlic aren’t enough to jump out, but they give a depth to the dish.  Same with the nutmeg – although you can smell it during baking, you can’t really taste it.  The cheese does play a part in the flavor, but you can adjust to what you have on hand and what your tastes are. The milk and cream can vary, as well.  If you have whole milk use 2 cups of it.  Two cups of half and half work or if you want a richer flavor use all cream. You can leave the cauliflower in sections, just as you placed them in the baking dish and pour the cheese sauce over it.   You will have a proper cauliflower au gratin then –especially  if you also sprinkle a couple tablespoons of seasoned bread crumbs over the top before baking. To make it a substitute for macaroni and cheese,  run a sharp knife through the partially cooked cauliflower in the pan until the texture is somewhat reminiscent of large elbow macaroni.  Pour on the cheese sauce and bake for Faux Roni?  Mock N Cheese?  Good stuff!

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Mock N Cheese aka Cauliflower Gratin

Mock N Cheese aka Cauliflower Gratin

Ingredients

  • 1 head of cauliflower, about 3 pounds
  • ½ small onion, diced
  • ½ teaspoon minced garlic
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup cream
  • 1 cup milk
  • 2 cups grated cheese (cheddar, Colby Jack, Monterey Jack)
  • 2/3 cup parmesan cheese (or Swiss)
  • ½ teaspoon salt
  • pepper to taste
  • Pinch of nutmeg

Instructions

  1. Turn cauliflower upside down and cut all around the stem with sharp knife. Remove tough leafy stems. Do not cut the florets apart.
  2. Spray 8x8 baking dish with cooking spray. Rinse cauliflower sections and place without draining into baking dish. Cover dish with upside plate or piece of waxed paper. Microwave 3 minutes on high.
  3. Turn oven to 400 degrees.
  4. In large pan, melt butter over medium heat.
  5. Add onion and garlic and saute’ until fragrant, 1-3 minutes
  6. Add flour and stir to form a roux. Cook, stirring contantly about 1 minute. Lower heat if necessary to avoid browning the roux.
  7. Add cream/milk slowly, whisking to keep the mixture smooth.
  8. Bring mixture to slow boil, and then reduce heat to a simmer and cook until thick, smooth and creamy, about 5 minutes.
  9. Add nutmeg, salt and pepper and grated cheese, stirring until cheese is melted.
  10. Pour evenly over the cauliflower in the 8x8 baking dish and sprinkle grated parmesan evenly over the top.
  11. Bake for 20-30 minutes until golden brown and bubbly.
http://www.apinchofjoy.com/2012/04/mock-n-cheese-aka-cauliflower-gratin/

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