I really shoulda-coulda-wished I'd taken a picture of my entertaining meal tonight, but Nora was crying and needed to eat and not many people waited for me to get things together on the table before jumping in. The photo above is appropriate although not exactly accurate.
You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.
Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.
For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.
Recipe for Zucchini Filling
1 good-sized zucchini, thinly sliced
1/3 onion, thinly sliced
1 teaspoon olive oil
2 Tablespoons milk
1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt or more to taste
Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.
As I mentioned last week, we sat with my grandmother over Memorial Day Weekend while my parents went away. My grandmother has difficulty chewing, and I was looking for soft foods that would pack on much of the summer flavor, but not be too difficult for her to enjoy. The zucchini tart and accompanying salad really fit the bill. I've even made the salad again since then. The key is to have the freshest ingredients. It helps when it comes out of your own garden! I believe the fresher the ingredients, the less salt and pepper you have to add.
Recipe for Tomato Corn Salad
2 ears corn
3 Patio tomatoes
2 Tablespoons chives, chopped (or more if you've got it!)
Dash lemon juice
1/8-1/4 teaspoon salt
2 twists pepper grinder
Cook corn in microwave. My mom's took 1:30 for one. Peal the corn and stand the ear up in a bowl. With a good knife, cut kernals of corn off cob so they fall into the bowl. (This is easier than it sounds.) Dice the tomatoes. Add all ingredients together. Serve immediately or chill one hour before serving.
I stepped outside my back door on Friday and to my surprise, I see positive changes in my little plants in our container garden. I was so excited, I called my parents immediately. I'm so glad to know that growing our own items really isn't as hard as I expected. In fact, it's quite a lot of fun. And what a blessing to watch the plants grow and change. I've included just a few pictures so as not to bore you.
While Nora and I were outside enjoying the spring weather a couple days ago, I looked around sadly at our herb garden. I took a picture and decided I would share my desires and plans to improve our little urban garden. Mind you, this is not all of our garden, and I'm sorry to say, isn't the worst either. (The rocket is more depressing.) Fortunately, the rosemary on the front porch is considerably happier, which makes me not feel as bad.
Sometimes, the photos of a meal go up on flickr before I get around to posting the story behind it. Our dear friend, Brent, had the kids by himself over the weekend while Lisa, his wife, was away with her family. Brent saw our picture of the Mexican Pizza, guessed how to make it, and made one for the kids. He said Kyle liked it, and he loved it. Apparently, Elena wasn't so sure about it. Therefore, I can actually post the opinions of this dish beyond our household. The first photo was from our dinner and the second is from Brent and the kids' dinner.
Recipe for Mexican Pizza
2 Burrito-sized Flour Tortillas
1/8 onion, sliced
1/4 small bell pepper, sliced
1/4 cup sliced black olives
1/3 can Fire Roasted Tomatoes
1/3 can Refried Beans
1/2 cup (more or less) cheddar cheese
Preheat oven to 350 degrees. Place one flour tortilla in the center of a jelly roll pan (I like a pan with edges so juices don't run). Spread refried beans over the tortilla. Lay the onions, bell peppers, and black olives around over the beans and top with one layer of cheese (optional). Place second tortilla over the toppings (like a quesadilla), and top with the tomatoes and additional cheese. Bake in oven 7 minutes or until edges are brown and cheese is bubbling.
I love scrambled eggs. Who doesn't? As a child, I watched my grandparents put chives in theirs and it made me sick. Now, I can't eat my eggs plain. Paul put his eggs on top of his English muffin, poured Cholula Sauce over it, and garnished it with Raspberries. All of my items were neatly separated. The differences between a husband and a wife! I will say, I was out of spinach this day. I missed it.