FALL GARDEN PLANTING / BIG PLANS

earthboxes, not yet covered, tomatoes for fall

who knew?

One of the most exciting features about living in the south is the two season planting.  It's a constant harvest.  It's time again and this year I have a much better handle on it.  As of today, all is planted and I await the first of the crop!

kale

romaine lettuce

mixed salad greens

kale in a barrel

broccoli

cabbage

romaine in a still uncovered earthbox

Swiss Chard, to be covered soon

kolrabi, new for my garden

I also planted spinach seeds, we'll see how that goes.  The okra and eggplant continue to produce.

The strawberry plants and sweet potatoes continue to grow.  Can't wait to harvest both!!!

AND ROOM FOR LOTS OF OTHER

INTERESTING THINGS





ASIAN NOODLE SOUP / VEGAN

 

 

This is one of my very favorite soups and I'm not sure why I've never posted it.  The basic recipe comes from my very favorite book, A Beautiful Bowl of Soup.  Great book!  As usual, I changed it up by adding tofu and substituting glassy noodles for the wheat-flour noodles. 

 

INGREDIENTS:

 

8 cups vegetable stock

1 block tofu, drained and cut into small cubes

1/4 cup tamari

dash of ground white pepper, or to taste

4 oz. glassy noodles, soaked in hot water as per pkg directions, drained and cut into smaller pieces

8 cups (about 8 oz.) stemmed and coarsely shredded fresh spinach

2 cups fresh or frozen corn kernels

2 green onions, including green parts, finely chopped

1/4 to 1/2 tsp. red pepper flakes

 

 

DIRECTIONS:

 

Combine the vegetable stock, tofu, tamari, and pepper in a large pot.  Cover and bring to a boil over high heat.  Turn down heat and simmer for about 10 minutes.

 

Add the noodles, spinach, corn, green onions and red pepper flakes.  Again bring to a boil, cover, turn heat to low.  Cook about 10 minutes.  I serve with extra tamari for additional seasoning and white pepper.

 

This is my all time favorite cookbook.  Every recipe I've tried has been totally

successful and offers the most unusual blend of flavors.

The Asian Noodle Soup is made quickly for lunch or dinner.

 

 

 

 



MY MOST FAVORITE BREAKFAST SHAKE

tastes like a chocolate milkshake

thick and rich

Make this recipe for one by decreasing the amounts.  As shown, this will serve two.

INGREDIENTS:

1 frozen banana

3/4 cup frozen black cherries

2 Tbsp. flax seeds

2 Tbsp. almond butter

3 seedless medjool dates

3 handfuls kale

1 heaping Tbsp. cocoa powder (unsweetened baking type)

almond milk as need, start with 1/2 cup

DIRECTIONS:

Put all of the ingredients into a high power blender and process till all is smooth.  Add more milk to achieve the desired consistency.

 

 

pre-mixed, ready to go

 



CAULIFLOWER SWEET POTATO SOUP

At the first sign of cooler temperatures (ONLY in the 80s now) I always turn to my comfort food = SOUP! 

INGREDIENTS:

1/4 cup veggie broth
1 onion
1 tsp dill
1 head sliced cauliflower
6 cups water
3 large sweet potatoes, peel and dice
3 bay leaves
1/2 tsp. tamari
salt and pepper to taste
1 cup corn

DIRECTIONS:

Saute the onion and dill in the veggie broth till the onions are clear.

Add the sliced cauliflower and saute for 5 minutes more.

Add the water and the potatoes, cover pot and simmer for 30 minutes.

At this points, put in the immersion blender and blend a bit till it thickens but is still has chunks.

Add 3 bay leaves, the tamari, salt, pepper and corn.  Simmer an additional 25 minutes.

 

veggies just starting to cook

 

 

 

soups done!  serve with tamari and black pepper

 

THAI INSPIRED LETTUCE WRAPS

beautiful Bib lettuce for wrapping

INGREDIENTS:

1 cup red lentils, cook and set aside

1/2 tsp. fresh ginger, minced

1 tsp. dried lemongrass

juice of 1/2 lime

1/2 tsp. garlic chili sauce

1/2 Tbsp. peanut oil

1/2 Tbsp. sesame oil

1 Tbsp. soy sauce

1 Tbsp. agave nectar

1/2 tsp. Thai basil (or regular)

black pepper to taste

1 large onion

2 cloves garlic

1 lb. baby portobello mushrooms, cut in half then into thirds

2 cups shredded kale

small amount of veggie stock

DIRECTIONS:

In a bowl mix all of the sauce ingredients tog. and let marinate for at least half an hour.

Meanwhile, in a lg. skillet, saute the onion in veggie stock.  When semi-cooked, add the mushrooms and garlic and cook till finished and not much liquid remains.  Add the kale and cook about 3 to 5 minutes or until wilted.  Add the lentils.  Combine.

Add the marinated liquid at the end, stir to heat and cook the garlic. 

Take a piece of bib lettuce and spoon 1 Tbsp. of the mushroom mixture into the center.  Top with green onions if desired.

cooked mixture: spoon into lettuce cups and enjoy



SORBET in seconds

 

my fruits of choice, blueberry and peach

 

 

INGREDIENTS:

 

about 2 cups frozen peaches, semi-thawed

1 cup frozen blueberries

1/2 tsp. vanilla

generous squirt of agave nectar

1/2 cup ice

 

 

DIRECTIONS:

 

Put all of the ingredients into a high speed blender. 

 

Increase the speed slowly to high.

 

Blend for 30 to 60 seconds

 

In a Vitamix, the sound of the motor will change AND four mounds should form.

THE BEST CAN OPENER EVER!

hands down, THE best you've ever owned can opener!!!

As I get older (yep sure am), my can openers are getting harder and harder to use.  They barely open a can; sometimes I have to pry open the remaining section.  Other times I snag someone to open a can for me.  Pathetic!

Along comes the OXO GoodGrips, smooth Edge Can Opener. Who knew?   WOW!  It actually removes the lid below the rim so there are NO sharp edges.   Opening is now easy breezy.  No chance of cuts anymore.  As a senior, I will NOT starve to death!

read more about this amazing product:

http://www.oxo.com/p-406-magnetic-locking-can-opener.aspx