Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Rigatoni with Sauce from the Whole Garden

8/31/2017

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It's harvest time, folks! Back in the day when I was living a hippie-inspired life in Albuquerque, I had a wonderful garden. The irrigation was already in place, so I dug trenches for the water to flow, and my husband helped me cover the entire garden with indoor-outdoor carpeting. That's right. Indoor-outdoor carpeting. I cut slits in the carpet where I planted the vegetables. The carpet kept moisture in and weeds out.
​     My, did my garden grow in the hot Albuquerque summer. I had tomatoes galore, onions, carrots, peppers, cabbage, corn, and especially zucchini. 
     I found this recipe in a hippie magazine one day. Now that I finally have a substantial garden again, it's back on the menu as a main dish at our house. The amounts in this recipe are only suggestions. Adjust to what produce you have on hand. So good and so good for you!

Servings: 6    Serving size: 1 cup   Preparation time: 45 minutes   Cooking time: 20 minutes
Ingredients
1/2 cup fresh parsley, chopped
1 medium garlic clove, minced
1 cup onion, chopped 
1/2 cup leeks, chopped
1/4 cup radishes, chopped
1 medium carrot, chopped
1/2 medium green pepper, chopped
1/2 cup cabbage, coarsely chopped,
I medium zucchini, coarsely chopped
2 medium tomatoes
3 tablespoons basil
8 ounces tomato juice
1 teaspoon salt
​8 ounces uncooked whole-grain rigatoni
4 ounces fresh Romano cheese, grate
4 ounces fresh Parmesan cheese
1/2 cup skim ricotta cheese
3 tablespoons olive oil, divided
​1 tablespoon fresh basil or other herb
​
Directions
1. Mix the parsley, garlic, onions, leeks, radishes, and carrots together in a bowl.
2. Heat 2 tablespoon olive oil in a large pot and add the vegetables, stirring until the carrots and onions are soft.
3. Add cabbage, zucchini, tomatoes, basil, and tomato juice.
4. Simmer covered, stirring often until vegetables are tender, about 20 minutes.
5. Meanwhile, cook the pasta with salt and drain, timing it to be ready just before the veggies are done.
6. Place pasta in a large bowl and mix with cheeses and 1 tablespoon olive oil, then transfer to individual plates or bowls.
7. Top with garden sauce. Sprinkle a little fresh grated Parmesan and fresh chopped basil or other herbs on top and serve.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.​​​​​
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Honey Melon Salad

8/27/2017

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PictureHoney Melon Salad


​Since melon season is just about over, I wanted to post this uncomplicated recipe today so you could bid a fond farewell to this summertime staple. The pineapple mint shown in the photo is a nice touch.

Serves: 6      Serving size: 1 cup      Preparation time: 20 minutes tops     Chill time: 1 hour
Ingredients
1-1/2 cups cantaloupe chunks
1-1/2 cups honeydew chunks
1-1/2 cups watermelon chunks
1/2 cup red or green grapes
1/2 cup fresh dates, chopped coarsely
1/2 cup slivered almonds
2 ounces fresh orange juice
4 tablespoons honey
1 teaspoon mace
Fresh mint leaves

Directions
1. Combine fruit and nuts in a large bowl.
2. Mix together orange juice, honey and mace. (Heat honey a little if necessary to mix.)
3. Pour this liquid mix over the fruit.
4. Turn into a serving bowl and garnish with mint.  Chill for an hour before serving.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​​​
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Taco Zucchini Boats

8/27/2017

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Every day I go out to my garden and am surprised to find one or more big zucchini that have been hiding, so you won't be surprised when I tell you I've been researching zucchini recipes. This zucchini boat recipe, which I modified (of course!), is a tasty one' We had three nights of leftovers after using one of the giants. We love leftovers! It's easy to adjust the ingredients for the size of the zucchini.
     If you have picky eaters in your family who are not sure they like zucchini, the familiar taco ingredients are likely to win them over.

Serves: 4    Prep time: 15 minutes   Total cook time: 35 minutes  
Ingredients
4 medium or one humongous zucchini
1 pound ground beef or ground turkey
1 (1 oz.) packet taco seasoning, plus water 
1 cup shredded Mexican-blend cheese
Optional toppings
Salsa
Diced tomatoes
Diced avocado
Chopped cilantro
Chopped green onion



Directions
​1. Preheat oven to 400 degrees, and spray a 9 x 16 inch baking dish with cooking spray.
2. Trim the ends off zucchini and cut in half lengthwise. Remove any seeds. Scoop out the pulp, putting it aside, and leaving 1/2 inch shells. 
3. Arrange the zucchini halves in the baking dish, cut side down. Add a little water to the bottom of the pan and bake for ten minutes in the oven.
4. While the zucchini is baking, chop the zucchini pulp.
5. Add the ground meat to a large skillet. Cook over medium heat, breaking the meat apart. Cook for 7-9 minutes until it is no longer pink. Drain any excess grease.
6. Reduce the heat to low and stir in the taco seasonings, the packet's recommended water, and the chopped pulp. Heat through.
​7. Remove the zucchini from the oven and turn the boats cut side up. (You may want to use tongs, as the zucchini will be hot.)
Stuff the zucchini with the meat mixture, dividing it equally, and sprinkle each with the cheese.
8. Cover the bottom of the dish with a little more water, place in the oven and bake uncovered about 20 minutes until the zucchini is tender. (Not mushy) 
9. Remove from the oven, place each boat on a plate, and let diners choose their own toppings.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​​
​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Blackberry Gingerbread

8/27/2017

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​Blackberry Gingerbread ... sounds a little odd, doesn't it?  But trust me, this dessert is scrumptious and a must-have this time of year. It's our entire reason for braving scratches by vines' formidable thorns as we pick these juicy morsels.

​I double-dare you to try it!

Servings: 9   Serving size: 1 cup  Beginning time: 1 1/2 hours before baking   Bake time: 40 minutes
Ingredients
1 cup blackberries
2 tablespoons sugar
2 teaspoons vinegar
1/4 cup non-fat milk
1-1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
2 tablespoons molasses
1 tablespoon peeled, grated ginger
1/4 up confectioner's sugar
3/4 cup blackberries
3/4 cup whipped cream

Directions
1. In a bowl, gently toss blackberries with sugar and vinegar. Let stand 1 hour. Strain, reserving the liquid and berries separately. Mix strained juices with enough milk to make 1/2 cup liquid.
2. In a separate bowl, sift flour, soda, salt, and spices, and set aside.
3. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating by hand or with a mixer; beat well after each addition. Beat in molasses and ginger.
4. Add 1/2 cup flour mixture, then reserved milk mixture. Add remaining flour and mix to combine.
5. Spread 2/3 batter in buttered and floured 8 x 8 inch baking pan. Arrange reserved berries on top. Top with remaining batter. (Berries will not be completely covered.)
6. Bake in preheated oven 350° oven 40 minutes, or until toothpick comes out clean. Cool on rack.
7. Sift confectioner's sugar over cake, cut into squares and garnish with berries and whipped cream.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​​​
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Zucchini Pineapple Sheet Cake

8/22/2017

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PictureZucchini Cake
I'd posted a photo of some of my zucchini harvest, asking my friends for suggestions on how to use it. One gentleman gave me a link to this recipe from tastykitchen .com. I've re-ordered the title because I cannot taste the pineapple. What the pineapple does though, is give this cake a nice, moist texture.

I planned to take the cake to a church potluck today, but knew I was going to be busy yesterday, so I made the cake on Sunday and froze it. Last night I left it out to defrost and this morning, spread on the cream cheese frosting It was a big hit, and we came home with only two pieces, one to photograph in the garden with zucchini leaves in the background.

If you like carrot cake, you will like this cake too, as they share the same spices. In fact, you can substitute grated carrots for the zucchini.  
Note: My pan was slightly larger than the one called for, so the cake is not as thick as your own results may be.

Serves: 12    Preparation time: 30 minutes   Cook time: 30-35 minutes
Ingredients for the Cake
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
  (I used regular whole wheat flour.
​   You can also use white flour)
1-1/4 cup granulated sugar
1/2 cup sweetened flake coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch ginger
3 tablespoons canola oil (I used grapeseed oil)
2 large eggs
1 teaspoon vanilla
2 cups grated unpeeled zucchini
1 can (20 oz) crushed pineapple in Juice. (Drain    and save the juice.)
Ingredients for the Frosting
2 tablespoons butter, softened
1 package (8 oz) cream cheese (regular or low-fat)
2 cups powdered sugar
2 teaspoons vanilla etract
Splash of milk or pineapple juice if necessary
Chopped walnuts or pecans (optional)
​
Directions
Preheat oven for 350°
1. Lightly spoon flour into a dry measuring cup. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl and stir well.
2. Combine oil, eggs, and vanilla in a separate bowl and stir well. Add the zucchini, and pineapple.
3. Stir the egg mixture thoroughly into the flour mixture. If it seems dry, add a little of the pineapple juice.
4. Spray a 13 x 9-inch pan with cooking spray, and spoon in the batter. Level by gently shaking the pan. Bake for about 30 to 35 minutes until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
5. To prepare the frosting, combine the butter and cream cheese in a mixing bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. If it seems to thick, beat in a splash of the pineapple juice or milk.
​6. Spread on top of the cooled cake.

Note: If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.


I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Hot Diggity Dog

8/16/2017

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Hot Diggity Dog

Hot Diggity Dogs are a wonderful dish to serve at picnics and tailgate parties. They're a combination of dog,  bun, and condiments all in one. So satisfying, especially on days when the weather is turning crisper.


These may be cooked ahead of time and served warm or cold. May also be wrapped separately in aluminum foil when baking in the oven.
Servings: 12     Serving size: 1 loaded bun    Preparation time: 30 minutes     Bake time:  15 minutes
Ingredients
4 turkey or beef hot dogs
8 ounces cheddar cheese, shredded
3 large boiled eggs
3 tablespoons reduced fat mayonnaise
1 tablespoon Worcestershire sauce
3 tablespoon sweet pickle relish
1/2 teaspoon dried mustard
12 medium hotdog buns


Directions
1. Grate cheese and chop eggs (may be done in a food processor)
2. Chop hot dogs
3. In a bowl, mix together all the ingredients.
4. Spread three heaping tablespoons of the mixture inside each bun and place on a baking tray
5. Place under broiler for a few minutes until the cheese starts to melt, or cover with foil and bake a 350 degrees in oven for about fifteen minutes.

Note: May be cooked ahead of time and served warm or cold. May also be wrapped separately in aluminum foil when baking in the oven.
​

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! 
​Linda
​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Sizzling Fajitas on the Grill

8/2/2017

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Fajitas on the barbecue has become a weekly favorite in our house. We're thrifty people, so we look for petite sirloin, skirt steak, or flatiron steak that's on sale, and cut it into strips. (You can also use this recipe for chicken breasts.) The marinade flavors and tenderizes the meat. These days, health experts advise we build our meals around vegetables. My hubby and I haven't quite reached that point, but we do add equal amounts of peppers and onions to the mix. We like to cook this outside in a cast iron skillet where smoke and spatters aren't an issue.

Placed on warm whole wheat tortillas and topped with a dollop of sour cream, it's a tasty and filling meal. Great to serve for company, too, as the prep work can be done ahead of time.

​Servings: 6   Serving size: 1 cup    Marinating time: 2 hours or overnight    Preparation time: 20 minutes  
Cook time: 15 minutes
Meat Ingredient
Two pounds petite sirloin, skirt steak, or flatiron steak
cut across the grain in 1/2 inch strips
Marinade Ingredients
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper or chili powder
1/2 teaspoon ground black pepper
Vegetable Ingredients
1 green bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1 yellow bell pepper, cut into 1/2 inch strips
1 cup sliced onion
Other Ingredients
2 teaspoon olive oil
4 whole wheat tortillas
Optional toppings: fresh cilantro leaves, sour cream or guacamole
Directions
1. Combine marinade ingredients in a bowl large enough to hold the meat, setting aside about a 1/4 cup to use on the vegetables. 
2. Add the meat to the marinade and refrigerate for a least two hours.
3. Place vegetables in a separate bowl and add the 1/4 cup marinade and refrigerate for a least two hours.
4. Heat 1 teaspoon olive oil in a large skillet over high heat until oil begins to smoke. Saute the onion and bell pepper until browned and almost tender, 4 to 5 minutes. Transfer to a plate.
5. Heat the remaining oil in the skillet over high heat also. ​Put the meat in the pan and cook until browned on all sides, 4 to 5 minutes. 
6. Stir in the cooked vegetables and heat through.
7. Place the tortillas on top of the pan mixture for a couple of minutes. When they are warm, place on individual plates and add the fajita mixture equally on top. Serve with toppings.


I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​
​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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