Green Goddess Dip #SundaySupper

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Here we are again. Another Sunday Supper, Healthy Green Recipes, this week hosted by Christie from A Kitchen Hoor’s Adventures. Thank you, Christie.

It’s snowing. It’s been snowing. It will never stop snowing.

What do you do when it’s snowing?

Cook

Eat

Bake

Eat

Nap

Shovel

That’s it!

3/4 cup sour cream
1/2 cup firmly packed fresh parsley leaves
1/2 cup mayonnaise
1 green onion, chopped
1 tablespoon firmly packed fresh dill leaves
1 tablespoon firmly packed fresh tarragon leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh dill sprig

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

 

Check these other Healthy Green Recipes!

Best Breakfasts

Dreamy Desserts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peach Salsa

peach-salsa

When the Dear One and I talked about getting married – really, the hows and wheres and whos part of getting married – it became apparent to us that we wanted only two things out of the ceremony (1) it had to be small and (2) we wanted all of our children there. Wait, maybe we wanted another – we wanted to be married.

Between us, there are 4 children (I always in include my dear daughter-in-law in that number), 7 parents, 4 sisters and 2 brothers, as well as their husbands, boyfriends, girlfriends. There is NOTHING small about that group of people. There is nothing intimate about that group of people. There is nothing simple about placing all those people in the same place at the same time.

Okay, so how about just you and me, our kids, someone to marry us, a best man and maid of honor. Everyone else? Well, we’re adults, this isn’t the first time for either of us, this is our choice and, hopefully, they will just be happy for us. We chose to be married this way and at our age not anyone else’s place to have issue or commentary.

Trying to put the 4 kids in the same place at the same time was proving impossible. We tried for 6 months and just couldn’t manage. It had to be all of them or none of them. How do you explain to the ones who couldn’t be there on a specific date and time that others would be there and we would just go on without them. Sadly, after trying to arrange something, it had to be none. We didn’t handle it very well – correct that – one of us didn’t handle that very well and it isn’t the one typing. Okay, okay, I didn’t handle some things well either.

But I honestly believe that it’s all about how you recover from your mistakes that really counts. If you make a mistake, and don’t admit the mistake and do nothing to rectify it, you’ve learned nothing and will likely do something very similar again. I believe that parents should apologize when they’re wrong – and we were wrong. I believe now we’re in a very good place together as a family. Our definition of family.

There is, though, one person, who I doubt will read this, thank you from the bottom of my heart. Your words meant more to us than you can possibly imagine. We will keep that note always.

We realized then, that as much as we love that small army of people, we married each other – not our mothers or fathers or sisters or brothers – each other. To a certain extent our children – it takes a village, don’t you know. We have a favorite son, a favorite older daughter, a favorite younger daughter and a favorite daughter-in-law. Mix them all together, add lots of love and a little understanding and patience, two adults who just love them to bits – oh, really, there’s no place else I’d rather be and no other people I’d rather be here with.

It’s that melding of people – all very different, things in common here and there, but somehow melded to make a family unit that bring me to … TADA! Peach Salsa.

peaches

This past summer we had TONS of peaches! You remember the Peach Liqueur – I think I do! There will be Peach Jam coming up.

I found this recipe in Small Batch Preserving. I’ve had it book marked forever, but I’m not quite comfortable with canning yet, so I would look at the book and cast it aside and then look and cast … the more I delve into it, the more I do like it.

The peaches bring a certain sweetness, a bit of kick from the jalapeño, tartness from the lime, they just all come together for one incredible bite.

The worst part of this salsa is peeling and chopping the peaches. IF – and that’s a big IF – I made a single batch, it might not have been so awful, but I doubled it. By the end of dipping them into boiling water, you JUST DON’T CARE.

  • 2 C chopped, peeled peaches (about 4 medium peaches)
  • 1/4 C finely chopped red onion
  • 1/4 C finely chopped red pepper
  • 1 T finely chopped jalapeno
  • 2 T honey
  • 1/4 t pickling salt
  • grated rind and juice of 1 lime
  • 2 T finely chopped mint

NOTE: To peel the peaches, bring a large pot of water to a boil. On the counter next to that pot have a large bowl of ice water. Place a couple of peaches in the boiling water for 20 or 30 seconds, transfer to the ice water. After a few seconds, the skins will pop right off. By the end you and your kitchen will be covered in sticky peach juice, but it’s totally worth it!

ingredients

Combine peaches, onion, peppers, honey, salt, lime rind and juice in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.

simmering

Stir in mint and stir for 1 minute.

NOTE: Not a huge mint fan so I used half the amount.

Remove jares from canner and ladle salsa into jars within 1/2 ” of rim (head space). Process 10 minutes for half-pint or pint jars.

NOTE: I process the jars in the dishwasher. I try to time the end of the dishwasher cycle to the salsa being ready.

 

Grilled Oysters with Spicy Tarragon Butter

serve

There’s a birthday in the house. A very special birthday. Our dog Bob is 2. We rescued him just about a year and a half ago. It was hard. He wasn’t very sure he wanted us and we weren’t sure we could handle all of the neurosis this rescue dog came with. We knew all about these difficulties when we decided to rescue him. He was born in Georgia. He and his siblings were immediately put into a shelter. They had to have been abused. He was adopted and returned (was this the abusive person?). He was then sent to another shelter – one of those horrific kill shelters. At 3 months he was rescued from that awful place, and then rescued from one rescue organization by the fabulous folks at Underhound Railroad. He spent 3 months under the care of Underhand Railroad living with a foster mom a few miles from here.

We talked about a dog. We talked about rescuing a dog. We scoured sites looking for the perfect dog. AND THERE HE WAS.

We met him. He wouldn’t look at us. He wouldn’t come near us. He hid behind his foster Mom (thank you, Jamie).

We glanced at each other across the lawn and knew. He needed a home. He needed love and support. He needed us. We wanted to be those people for him. We decided his name had to be Bob. Twofold – (1) Canned Heat from Woodstock – Woodstock Boogie “I’ve got a dog his name is Bob” and (2) the movie What About Bob – we say this an awful lot.

The first three days he spent under a table – shaking. Then we lost him, in the woods, for 3 days. Wet, scared puppy, rain, halter *poof* gone. When he came back we just weren’t sure anymore. Bob was just NOT happy with us. I talked the Dear One off the ledge. He talked me off the ledge. The folks at Underhound asked us to give it more than a week. So we did. Their support was incredible – phone, emails, texting.

Then Bob fell in love … with me. Not so much the Dear One at first, which was very difficult when WE wanted a dog and the dog didn’t want BOTH of us. Be patient, he will come around. Those words became our mantra.

We were patient. We were frustrated and sad. Our hearts were aching for this poor little dog who had to have been so badly treated that he had no faith in humans, even those who walked him and fed him and gave him treats – or our friends who fed him under the table when they thought we weren’t looking.

Suddenly, once day, without our realizing when or how it happened, OUR dog appeared. The one who jumps up and down when he hears my car. The one who wants only the Dear One to chase him around the yard. The one who knows if I say “time to brush your teeth” to come running to the kitchen. My secret service agent. The Dear One’s play mate. He is more of a puppy now than he was at 6 months old when he first entered our lives.

img_0889

Happy birthday, sweet dog. Thank you for letting us put a silly hat on your head. Thank you for trusting us. Thank you Dear One (as always) by indulging me with really wanting this insane dog. Perhaps this insane dog found the perfect insane home with two insane humans and all their insane friends.

So when Bob turned 2 and he was really and truly now OUR dog, he needed a special dinner. Enter the birthday dinner …

birthday-cake

A meatloaf cupcake, wrapped in bacon, mashed potato frosting and carrot candles. Maybe it was gone in 2 bites.

The grownups, however, didn’t want Bob’s birthday dinner surprise so we had Baked Oysters with a Spicy Tarragon Butter. This is a Bobby Flay recipe from Food & Wine.

We have a friend who grows oysters. When he calls and says he has oysters the only answer to be given is – OH.YES.PLEASE. We ate a bunch of them and had a bunch left over, but no shucking knife. Our dear friend said to just bake them in a hot oven and they’ll open right up.

These are so fresh, so sweet, so perfectly briney and grown just off the coast a few miles from our house.

  • 2 sticks (1/2 pound) unsalted butter, softened
  • 3 tablespoons chopped tarragon
  • 2 tablespoons hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 dozen medium to large oysters, such as Gulf Coast or Bluepoint

NOTE: The oysters we used were farmed by a friend the day before. These are, without a doubt, the best oysters I have ever eaten.

Light a grill.

oysters

NOTE: It’s February – in Maine. The grill is away in the shed, shivering, waiting for spring to make an appearance. I turned the oven  up to 500 and baked the oysters for 10 minutes. The top shell lifted right off and we continued from there.

tarragon

In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

NOTE: I had 2 dozen oysters, but made the same amount of butter. There would have still been a lot left over with 36 oysters. I sliced the butter and froze it. There’s a salmon somewhere just itching for this butter!

baked

Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes.

NOTE: A baking sheet and 500 degree oven for 10 minutes did the same thing.

with-butter

Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute.

NOTE: Turned on the broiler and put the baking sheet back into the oven.

Serve right away.

Roasted Carrot Soup #SundaySupper

carrot-soup

It’s Sunday Supper time again. This week’s event – Fancy Appetizers – is being hosted by Wendy Wholistic Woman. Stop by and see her wonderful site!

I love having a garden. I love growing many different kinds of vegetables. I don’t like trying to figure out what to do with it all so it doesn’t spoil.

I can.

I freeze.

I cook and freeze.

I get stumped.

I flip through magazines.

And lookie what I found!

Roasted carrot soup with a tinge of ginger. This should work. The Dear One loves soup. Me? I’m not so crazy about soup. But this one is thick and rich. Unusual. Ginger. Besides, I get to try out my new immersion blender!

I’m very happy now that I’ve made this – it’s snowing and cold and snowing. Soup is perfect! And the orange color is so cheery!

  • 1 lb. carrots, peeled and cut into 3-inch lengths
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
  • 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
  • 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
  • 2 cups homemade or low-salt vegetable stock
  • 1 tsp. kosher salt
  • 1/8 tsp. ground white pepper
  • Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

carrots-peeled

Place the carrots in a medium baking dish or on a baking sheet, you want the carrots in a single layer without touching. Drizzle carrots with the olive oil. Toss them to coat well and roast, for about one hour, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places.

chopped-ingredients

Melt the butter in a 3-quart heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. An immersion blender is perfect for this! If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

Finger Foods

Hors d’oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Skillet Focaccia

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I have a go to bread recipe. It’s easy and versatile. I can make loaves or pizza or focaccia from the dough and they’re all equally good.

But every once in a while I want to change things up. Something with a different flavor. Something with a different cooking method.

When I came across this recipe I knew this was something I needed to have in my arsenal.

It’s faster to put together than my dough, has a nice crumb, and bakes in a cast iron skillet. I’ve played with the topping … different herbs, grapes, olives. The shy’s the limit. Which is cool. Oven to table.

Baked

 

for the dough:

  • 3/4 C warm water
  • 1/2 t granulated sugar
  • 1 1/2 t yeast
  • 2 T olive or canola oil
  • 2 C all-purpose flour (divided)
  • 1/2 t salt

 

for the topping:

  • 3 T Extra virgin olive oil
  • 1 t kosher salt
  • 1 T parmigiano
  • 1 T chopped fresh rosemary

Place water and sugar in the bowl of a stand mixer. Stir until sugar dissolves. Sprinkle yeast over the water and stir few times. Let sit until foamy (about 5 minutes).

With mixer on low speed, add 1 cup of flour and salt. Mix until combined. Add oil and mix well.

Gradually add as much of the remaining cup of flour as you can (it may only be 3/4 of it) and mix until the dough pulls away from the sides of the bowl.

Preheat the oven to 220 F. When it’s at 220 turn it off and keep door closed.

Grease the skillet.

Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it’s smooth and not sticky anymore. Shape into a ball.

Roll the dough out to the size of your skillet.

Ready to Rise

Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.

Take the skillet out of the oven and increase oven heat to 400 degrees F. Make indentations in the dough with your fingers.

Risen

Mix melted butter, parmesan and rosemary in a small bowl. Brush the dough with half the butter.

Brushing

Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Artichoke Lemon Spread

Done

Silence is deafening, they say.

And, by the same token, words can be weapons.

I’ve been having a terrible time getting started blogging again. And I really do miss it. I have at least 20 recipes from 2014 that I never blogged. It isn’t that I don’t want to .. or that I don’t think about what I’d like to write about. I have still been cooking up a storm (get it, get it, haha), photographing dishes, getting them ready. I hadn’t been quite able to put a finger on the reason. AND THEN …

… while listening to This American Life one fine (SNOWY) Saturday, there was an entire segment with Lindy West on just the topic of internet trolls. I suddenly realized that a situation that had happened to me beginning in November of 2013 and finally ending at the end of February 2014 had emotionally and artistically crippled me. What had happened to Lindy was slightly different, but the sentiment was the same. At the beginning we agreed on one basic tenet … DON’T FEED THE TROLLS … which is why I never made the hurtful comments public, nor ever responded to them. Linda realized that silence is what best feeds a troll, giving them more power, giving them exactly what they want. Silencing the person at whom they aim their vitriol.

I don’t think … or at least I truly hope … the people leaving snide comments or sending snarky tweets realize the damage they do to the people they campaign against. While cloaked in the perceived comfort of anonymity, perhaps even giggling, the person reading these messages is hurt, cut to the quick, and left wondering WHY. Why me?

Just as an aside, let’s just touch on the illusion of anonymity on the internet. For this is truly an illusion, there’s no such thing as anonymity on the internet. Everything and anything you put out into the universe over the internet really does go out into the universe … FOREVER.

For me, dear readers, this is just food. Nice photos, good recipes (I hope), sharing with a community of like-minded foodies. There’s no political agenda, I’m not skinning cats, and I’m not polluting the world by burning vast amounts of fossil fuels to get my own point across. I write this for me. It’s nice to have readers, but even without a single reader, this would still be something I do for me. A form of expression. Coupling three of my joys in life … cooking, photography and writing.

Sadly, there had certainly been fear and a bad taste left in my mouth regarding blogging, something I really love to do. The thought that my personal words and thoughts could be used against me again, by someone who knew nothing about me had proven to be daunting.

I keep coming back to WHY. Why me? What did I do to cause this and what could I have done to avoid it?

I thought about giving up my blog entirely. I thought about starting a brand new blog. After listening to Lindy, realizing I wasn’t alone in this dilemma, I decided to sit down,w rite this post, get it all off my chest and continue soldiering on. I’m not giving up what I like to do. I’m not changing myself or what I write for acceptance. This is who I am. I have been basically the same person since I popped out of the womb (thanks Mom & Dad). I live my life trying to leave no carnage in my wake, treating people the way I would like to be treated.

While it still smarts, I challenge all internet trolls and stalkers out there … get to know the subject of your attack. You may just find you like them. Think before you push that button … if someone did this to me, how would I feel.

Linda has given me renewed strength where my public, blogging life is concerned. I will not allow someone else to rule my life, I will not live in fear.

I have come too far in my life, given up too much to be where I am right now to be stopped by anyone or anything.

Hello, World, I’m back and hopefully better than ever.

You’ll have to pardon a number of ‘off-season’ posts while I catch up. Thank you.

So with that in mind …

While poking around online for some yummy before dinner nibbles, and being tired of the ones I was using over and over and over again, I came across this recipe for Artichoke Lemon Pesto from Ciao Chow Linda.

It’s fabulous! It’s easy!

Vegetarian, filling, slightly tangy.

Everything goes into the food processor and with a whirl is finished!

Try it, you’ll be hooked.

  • 1  14-ounce can of artichoke hearts  in water (unseasoned)
  • 1/4 C parmesan cheese
  • 1/8 C finely chopped parsley
  • a few small sprigs of thyme, minced
  • 2 cloves of garlic
  • 1 t lemon peel, finely minced
  • 2 t lemon juice
  • 3 T olive oil
  • salt, pepper

Mince the parsley and thyme roughly with the garlic and lemon peel. Place the artichoke hearts, the parsley and thyme and all the remaining ingredients into a food processor. Pulse or whir until everything is chopped finely and blended. Taste and adjust seasonings accordingly.

NOTE: I roughly chopped the parsley, thyme and garlic. I mean, it’s going in the food processor, after all. As for the lemon peel, I used a zester instead of peeling and didn’t need to mince it further.

 

Bread and Butter Pickles

Done

This falls under the posts I wasn’t able to do during computer-geddon.

So, what should we plant in our garden, says me.

Well, we need to have cucumbers. Ava loves cucumbers, says the Dear One.

Well, okie dokie, thinking to myself … I don’t really like cucumbers. Do we have to plant A LOT of them? Strike that … I like tzatziki. I like pickles. I like to use them in a sauce for salmon. I do like a little bit raw and in a salad. L-I-T-T-L-E bit.

In the cucumber plants go. Off goes the gardener (a/k/a the Dear One) to work in Russia for 3 weeks. And suddenly KA-BOOOOM it’s cucumber hell.

You know that neighbor you have or have heard about? The ones that leave zucchini on your doorstep and run away? Well, that was me! The cucumber monster.

Even with giving them away there were tons around. Now, the Dear One does not eat anything pickled … sigh. But I DO and he was away and I was bored and I needed something to do to entertain myself. (lotso justifying going’ on here)

And then I came across this recipe for Bread & Butter pickles over at Recipe Girl and realized I had this great cookbook Cooking Light’s Cooking Through the Seasons on my bookshelves. Ta da! I was set!

What I did do, though, being the only pickle person on the premises was ‘can’ them. Something I have wanted to try for quite some time, and there will be more of this following. My mother now refers to me as ‘my daughter, Laura Ingalls’.

I was a bit nervous about this canning process at first, but once I started it was off to the races. I didn’t can much this year. I much happier with things in the chest freezer we have. But now I’ve started this there are a host of things I have ready to try for next year!

To very loosely quote Bob Wiley (and if you don’t know the character or the movie … sigh) – I’m canning! I’m canning! I’m canning! I can! I’m a canner! I can!

I was surprised at how easy the pickle part of this project was. For some reason I had an entire saga that went on when you pickle something.

  • 5 1/2 C (1 1/2 pounds) thinly sliced pickling cucumbers
  • 1 1/2 T kosher salt
  • 1 C thinly sliced sweet onion
  • 1 C granulated white sugar
  • 1 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C light brown sugar (packed)
  • 1 1/2 t mustard seeds
  • 1/2 t celery seeds
  • 1/8 t ground turmeric

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

NOTE: When you’re slicing the cucumbers, don’t slice them too thinly. You want them to have a bit of substance to them so they’ll hold up in the pickling liquid.

Add onions

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks or give them a hot water bath to seal the jars and they’ll store forever … for a very long time … until you’re ready to use them.