![]() 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
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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![]() 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
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. ![]() 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
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. ![]() 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
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. ![]() 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
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.
Servings: 12 Serving size: 1 loaded bun Preparation time: 30 minutes Bake time: 15 minutes
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
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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. |
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.
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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