Since I had fresh zucchini from our vegetable garden, I also added some chopped zucchini to the pan with the corn. Simple seasonings are all that is needed for this fresh summer treat.

Sauteed Fresh Corn and Zucchini
Note: There is a print link embedded within this post, please visit this post to print it.

Prep time: 10 minutes
Cook time: 4 minutes
Total Time: 14 minutes

Ingredients

• 3-4 Ears of Corn, shucked and cleaned
• 1 zucchini, chopped
• 1 Tablespoon unsalted butter
• Salt and Pepper, to taste (I start with 1/4 teaspoon salt; 1/8 teaspoon pepper)

Directions
Heat skillet to low heat.
Meanwhile, shuck and clean corn. Using a sharp knife, cut the kernels of corn off the cob.

Chop the zucchini into small pieces about 1/2-inch thick. This size will cook more quickly in the pan.

When pan is warm, put pat of butter in the skillet and stir to coat the pan. Put corn kernels and chopped zucchini in the pan. Season with salt and pepper. Stir occasionally; after four minutes of sauteing the dish is done. Serve and enjoy!

Photo by Kelly Estes

We all know how well applesauce goes with pork, and I wasn’t about to serve the one-inch thick pork chops without applesauce. Because there was no time to run out to the grocery store to procure apple juice, I made do with what I had on hand. So I took a cup of fresh blueberries, a small pat of unsalted butter, 8 aging Jonagold apples, brown sugar, the usual spices, and pineapple juice instead of the traditional apple juice.

Let me say that I usually do not put butter in my applesauce, but I thought that the zing of the pineapple juice needed to be tempered with a little butter. I’m sure Emeril would approve. This sauce is a lovely rose color, made even more tempting by the freshly cooked blueberries. When you taste this apple blueberry sauce, you will think of the tropics. This tropical style sauce would also pair well with fish and chicken.

Apple Blueberry Sauce
Note: There is a print link embedded within this post, please visit this post to print it.

Ingredients
8 Jonagold apples (peeled, cored, and chunked)
6 ounces pineapple juice
1 tablespoon unsalted butter
1 cup fresh blueberries
1/2 teaspoon ground cinnamon
1 1/2 to 2 Tablespoons brown sugar, to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1. Put apple chunks, butter, and pineapple juice in pot over medium high heat. *If you are using old apples, continue to #2; if you are using fresh apples, go to #3.
2. When sauce begins to boil, turn the heat down to low and cover. My apples were getting old, so I wanted the sauce to be more smooth and less chunky. After 15 minutes, add the spices, brown sugar and blueberries; stir. Cover with lid and simmer for 5 more minutes. Serve when ready.
3. If your apples are rather fresh, take a wooden spoon and push on the apples with the spoon as they cook; this will ensure your apples retain much of their shape and chunkiness. After bringing sauce to a boil, instead of covering, turn down heat to low; add the spices and brown sugar and simmer for 6-10 minutes. While it’s simmering, occasionally push on apples as they cook down. Sauce will thicken as it simmers with the lid off. Add the blueberries the last 5 minutes of cooking. Enjoy!

What dishes do you like to serve applesauce alongside?

Photo by Kelly Estes

While ‘spicy’ potatoes like that may not be appealing to kids, I wonder if you have known my frustration over plain white potatoes at the dinner table. For the longest time, white potatoes were met with disdain by my kids.

Until recently, when I finally made time to bake the potatoes in the oven instead of the microwave.

I know, ridiculous! But it seemed I always forgot to allow time to bake the potatoes (they can take an hour to bake). It really is amazing the difference in flavor a baked potato has, and a microwaved potato does not.

First, the outer appearance of a microwaved potato: wizened, shrunken, the texture a little mealy, essentially, the potato inside steamed to death. And contrast it to a baked potato: crisp on the outside, delicious, tender and moist on the inside.

You may balk at the time needed to bake an Idaho or Russet white potato. But consider that once they’re done, you just serve them at the dinner table (along with the rest of the dinner; perhaps pork chops and salad?). Each person dining ‘fixes’ their potato according to their desire. Perhaps for some a dollop of sour cream, for others a spoonful of Greek-style yogurt, maybe a sprinkling of cheese and scallions.

During the 50 minutes to an hour the potatoes are baking at 400 degrees F., much can be done. It’s nice to be able to check for doneness by sliding a fork or knife into the potatoes; if the utensil comes out easily, it’s done.

And when you serve the baked potatoes, oh my. You will be appreciated. Mightily.

What do you like to bake in your oven, instead of microwave?

Top Photo courtesy of Wikimedia

Bottom photo by Kelly Estes

We decided to take the concept of a Victory garden and put it into practice in our own backyard.

Garden in summer '09; green beans, tomatoes and cucumbers growing

The idea of a Victory garden dates back to the early 1900’s.  These gardens were also called war gardens or food gardens for defense. Vegetable, fruit, and herb gardens were planted at private residences and public parks in the United States, United Kingdom, Canada and Germany during World War I and World War II to reduce the pressure on the public food supply brought on by the war effort.

Choosing Fresh and Organic

While there is no public food supply pressure like there was earlier last century, I was getting a little tired of my vegetables not being as fresh as I wanted them. And I was unhappy with having to cut down on the quantities I was using to save up for other dishes. What’s more, buying wilted herbs just seemed wrong!

After much research, we felt a “victory garden” would give us the opportunity to save some money not only from the trips to the grocery store, but also on the produce we could get right from our garden. We wanted fresh and convenient produce, and the victory garden seemed like the perfect solution.

Taking the Plunge, Buying Seeds

Thyme

My husband and I embraced the challenge of making our own vegetable and herb garden. I was excited about the idea but never thought I would have a “green thumb,” yet I embarked with courage and determination. I bought seeds from an online supplier with excellent reviews and decided to give it a try. Last spring I paid maybe $4 per package of seeds (about 15 seeds each), and bought four varieties. I also bought tomato, green bean, cucumber, and herb seeds. By the end of the summer, the pepper price was $3.99/lb. I was harvesting approximately half a pound of peppers every other day. We had bunches of fresh herbs. Some of my friends and family have enjoyed the fruits of our garden!

Creating a Garden in Our Little Backyard

Broccoli (big leaves), dill, and glimpse of carrots on side

We did not have a large backyard, so I started googling a way to create a garden in a small space.

Our soil is also not the best since we live in Florida, so I did not want to plant straight into the soil. As I searched, I soon found “square foot gardening.” I did a lot of research and began laying out our plans.

My husband, handyman that he is, set a weekend aside to work on it. He built our boxes with the help of our three kids (6, 4 and 2-years-old). Kids help with little things like laying out the cardboard for the bottom of the boxes, standing on the wood as daddy hammers the boards together.

We also had invested in small gardening tools for the kids at a local gardening store and rubber boots.  We created our own soil mix with peat moss, black cow compost, mushroom compost and vermiculite. It was important to us that our kids learned and helped as much as they could, so they would enjoy it as much as possible.

No Starter Trays or Warming Lamps!

Close-up of the broccoli, which flourished. Getting ready to harvest a huge crop of it.

We did not buy starter trays or warming lamps to start our seeds. We used cardboard egg trays and just a regular lamp.  I planted them in phases; first vegetables, then herbs, depending on the germination time and when they should be set out.

I found it exciting to see our first seedlings come out. It was such a great teaching moment for the kids! They were so excited they helped with the transplanting when the time came and finally set them out in the garden. It seemed like it took forever for them to produce, but I have enjoyed every minute of it.

Going Organic

Green Beans

We had plenty of vegetables, and since we focused on the organic approach and did not have to worry about pesticides, my kids could eat them right from the garden. Their favorites were green beans and banana peppers–of course with ranch dressing!

Herbs Galore and a Minty Favorite

My own personal favorites have been the herbs. I love cooking with herbs! I give a lot of my dishes their flavor by using herbs and a touch of pepper, onions and garlic. I have taught my oldest daughter what each herb looks like, and how to cut what we need, when we need it! She is excited to be part of the cooking process. Her personal favorite is mint; she likes to cut and eat it. When I told her we were planting mint she was so excited. Then the sprouts came out and she said, “Where are the white things we eat?” (Like from a wrapper!!!) She enjoys walking around and chewing on the leaves!

Less  Salt, More Flavor

Rosemary

With herbs I can use less salt and other seasonings and bring some great flavor out of my dishes. Chives on mashed potatoes! Dill on Cedar Plank Salmon!  I have made my own pesto sauce! I had so much basil that I have frozen several batches of pesto sauce to use throughout the winter.  My parsley is doing great even in the midst of this cold Florida winter (yes it gets cold in North Florida, we had several days of below 32F nights) and I have taken advantage of that blessing to make Tabbouli, whenever I feel like it!

I am sharing with you one of my favorite recipes. Enjoy!

Tabbouli (Lebanese Salad)

by Lisseth West

Prep time: 70 minutes

Ingredients

• 1 cups cracked wheat*
• 1 1/8 Cups of hot water
• 2 tomatoes, cut in wedges
• 2 bunches parsley  (2 cups chopped)
• 1 tablespoon fresh mint
• 1 Cup finely chopped red onion
• 2 teaspoon of coarse sea salt
• 1 teaspoon pepper
• dash cayenne pepper
• 1/4 teaspoon garlic powder
• a little bit of dried oregano
• 2-3 limes ( 1/4 C lime Juice) – choose your limes carefully when they have started to turn yellow and they are softer, not firm, you can get more juice
• 1 cup olive oil

* Available in gourmet section of most supermarkets — called “bulgur.” If you have trouble finding it just get a box of Near East Taboule Mix Wheat Salad – but do NOT use the spices that come along with it (yikes!!!!)

Directions:

Soak cracked wheat in hot water for 1 hour.

While the wheat is soaking, clean and finely chop parsley. Slice tomatoes, chop onion, and juice the limes. In a bowl, combine tomatoes, parsley, onion, mint, and seasonings (salt, peppers, garlic powder, oregano). Add fresh lime juice and olive oil to vegetable medley. Stir to combine.

After cracked wheat has soaked for one hour in the hot water, it should be very plump and all the water should be contained in the cracked wheat. Add the plump cracked wheat to the bowl of vegetables and spices. Stir well.

Serve in lettuce cups with any meal. I think Tabbouli actually tastes better the day after you make it, when all the flavors have really had time to marry.

I serve this as a side dish, make wraps with it, serve it on top of lettuce leaves, or crackers. It is just delicious! Your only problem will be not making enough!

What is your favorite side dish?

Photos by Lisseth West

Lisseth West is a home educator. She enjoys DIY projects, especially if they are easy enough for her children to take an active role in them. She loves cooking, and is always looking for new recipes to try or improve her own collection of family favorites. She resides in North Florida with her husband and three children.

Experimenting with the ratio of lemon to olive oil, and adding a little sugar and dijon mustard, I’ve recreated the lemon vinaigrette for our home use.

Lemon Vinaigrette

Serves 4-6

Prep time: 3 minutes
Stir time: 1 minute
Total time: 4 minutes

Ingredients

• 1/8 cup freshly squeezed and strained lemon juice
• 1/3 cup extra virgin olive oil
• 1/8 teaspoon salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon dijon mustard

Put lemon juice into a bowl. Add the salt, sugar, and dijon mustard, and whisk together. Slowly pour the olive oil into the mixture, whisking all the while. Season to taste. Serve with green salad.

Green Salad with Feta and Cranberries

Prep time: 5 minutes
Plate time: 1 minute
Total time: 6 minutes

Ingredients

• Head of Romaine
• 1/3 cup dried cranberries
• 1/3 cup reduced fat feta cheese

Wash and pat dry romaine lettuce. Tear lettuce into serving bowl, or separate salad bowls. Top with dried cranberries and feta cheese. Serve with lemon vinaigrette dressing. Enjoy!

Photo by Kelly Estes

Not an apple pie, my mother would say, just applesauce.

That applesauce recipe from my mom is one I’ve tweaked to make my own. While she does not bother peeling her apples, I do (I must, if I want my kids to eat the applesauce).

The Couple Rule

As a general rule, when I am serving pork for dinner, I plan on making applesauce. Pork with applesauce is such a wonderful combination; they seem like a perfect ‘couple.’ I like to make the applesauce ahead of time so the prep and cooking time for dinner is less involved. And when I am hosting dinner for my extended family, and plan on having applesauce, I always make it ahead. Who wants to be peeling apples when company is over?

Bribing

If you have kids, you can use the homemade applesauce as a bribe to get them to eat most of their dinner before enjoying some. If you are sans kids, this applesauce is so good you could even serve it with a little scoop of vanilla ice cream if you have some leftover.

Applesauce with a kick

Serves 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 8-9 medium apples, peeled, cored and cut into chunks (variety of Granny Smith, Gala and/or Pink Lady’s is wonderful)
• ¾ to 1 cup unsweetened Apple Juice (not from concentrate)
• 3/4 teaspoon ground cinnamon
• 2 tablespoons light brown sugar
• 3/4 teaspoon ground ginger (or if you like it with less kick, put ¼ teaspoon ground ginger into the pot)
• ¼ teaspoon ground nutmeg

Put apples and apple juice in a pot over medium-high heat. Once the juice is bubbling/boiling then use a wooden spoon and mash the apples down occasionally over a period of 2 minutes.

Reduce heat to a simmer, and let cook, uncovered, for about 10 minutes. The sauce will be noticeably thicker at this point. Add the spices, stir, and let the applesauce simmer an additional 5 minutes. Serve and enjoy, or refrigerate in a container for enjoyment later.

What do you like to make with apples?

Photo by Kelly Estes

This recipe brought me joy on a cold winter afternoon in January. And I hope if and when you cook it, this absolutely delicious cranberry apple sauce will brighten up your day as well!

I was trying to keep warm inside the house on a freezing winter’s day when I thought, ‘I should make cranberry sauce.’ I had stashed a couple of bags of cranberries in my freezer a few weeks prior. Yes, I did buy them on that buy one, get one free deal at Publix! I had one Gala and one Granny Smith apple, one tangerine, and only orange juice in a carton. But these simple ingredients, some sugar and spices, made the most fabulous cranberry apple sauce I’ve ever tasted. The taste is simply addictive. Try adding cranberry sauce inside homemade muffins, or simply serve your cranberry sauce in a pretty dish at the dinner table, along with your pork or chicken entree. It’s so fantastic, I’d be surprised if it lasted three days in your refrigerator.

Cranberry Apple Sauce

Ingredients

• 3 cups frozen or fresh cranberries
• 2 small apples, peeled, cored, and cut into small pieces
• 3/4 cup granulated sugar
• 1 teaspoon grated orange or tangerine zest
• 1/2 cup water
• 1/2 cup orange juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Put the cranberries, apples, sugar, orange zest, water, orange juice, and spices into a saucepan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes. The cranberries will burst and the mixture will thicken as it cooks. Refrigerate until chilled.

Tomorrow, I’ll share with you one of the best ways to use cranberry apple sauce after pairing it with an entree. Does your family enjoy cranberry sauce at the dinner table?

Roasted Vegetables

Ingredients

• 6 carrots, cleaned and peeled (figure one per person, they are so sweet when roasted)
• 6 red potatoes, washed and quartered
• EVOO (extra-virgin olive oil)
• 1/2 teaspoon salt
• Sprinkle of Salt-free Mural of Flavor (or try a Mrs. Dash product)

Line a large jelly roll pan with non-stick aluminum foil (or simply spray a non-stick spray on the pan). Toss the vegetables with EVOO and then lay out on the jelly roll pan. Sprinkle with a little salt and herbs.

Preheat oven to 450 degrees F. Bake roasted vegetables for 30 minutes. Test for doneness; if sharp knife slides through potato, they’re done. Serve and enjoy!