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Archive for May, 2009

I bought about 10 long hot peppers last week and never got around to roasting them. Today was the day. 

Italian Long Hots

  • Enough Olive oil to cover the bottom of an oven safe baking dish PLUS about 1 TBS more to top the peppers once in the dish
  • 8 – 10 long hot peppers, washed, dried, stem ends removed. Leave the insides (seeds, etc. – that is where the heat is)
  • 4 cloves minced garlic
  • salt and pepper to taste

Preheat oven to 375 F.  Cut the peppers into 3rds and put into the baking dish.  Top with garlic, salt and pepper and 1 TBS olive oil.  Mix around.

 

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Put into the oven for 40 minutes, stir every 15 minutes. Remove, let cool and store in the refrigerator in the olive oil they were cooked in.  They are perfect for a pepper and egg sandwich.

Roasted Italian Long Hots with egg on a slice of pita bread. Drop of ketchup on the side.

Roasted Italian Long Hots with egg on a slice of pita bread. Drop of ketchup on the side.

 Lacto-Ovo Vegetarian Meatloaf

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  • 12 oz Vegetarian Soy Crumbles
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  • 5 oz (about 8-9) Baby Bella Mushrooms (peeled and chopped)
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 1/4 cup TVP
  • 1/4 cup bread crumbs
  • 3 garlic cloves, minced
  • 1/2 onion, chopped small
  • 1/2 cup minced fresh parsley
  • 1 tsp marjoram
  • 1/2 tsp fresh ground pepper
  • 1 egg + 1/4 cup egg beaters
  • 1/2 tsp lemon juice
  • 1/8 cup cold coffee (yes…coffee)

Preheat oven to 425 F. Combine all the ingredients and mix well. Spray a large loaf pan (9 1/4 x 5 1/4 x 2 3/4) with non-stick spray or coat with olive oil. Bake for 30 minutes.  Drizzle water on top (or use more coffee) and reduce heat to 350 and continue baking 15 more minutes. Let cool. Serve with salsa or ketchup.  It is great hot, warm or cold.

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The excitement of our Sunday was saving a baby robin that had fallen from the nest.  I saw the mother trying to feed it in the garden so I left it alone. When Shane and I went out to play ball, Shane almost ran over it since the baby had moved to the grass pathway in the yard.  I got my gloves and moved it under a shaded tree, out of sight from crows and also Shane’s big paws. 

Later, I saw the mother robin still bringing worms to the babies that had stayed in the nest.  I just couldn’t leave that little baby who had fallen to starve.   When Ted came home, we went looking for the baby.  We found him, got the ladder and put him back in the nest.  There were at least 2 others in there and it was pretty crowded. One of them will most likely take another tumble.  Anyway, about 10 minutes later, Ma Robin had a mouthful of worms and was feeding her hungry crew.  My good deed for the day. Little birds:10233

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While volunteering at the track was so much fun, our short stay at a Bed and Breakfast called The Herb Cottage was a thrill for me.  It was clean, Carolsue was so friendly, it was like walking into a family home.   Everything is natural – she even makes her own soaps.  She is a Vegetarian offering organic goodies. 

In our room, The Rosemary Room, this cute little shelf was on the wall, complete with recipes:

DSCN1126Carolsue offered us a glass of wine. It was a chardonnay with a mango ice cube. 

We were so hungry and there was no way we were waiting until 8pm to have dinner with the PCA volunteers at Falls Motel. We went to the Wildflower Cafe in the village of Watkins Glen and enjoyed the following:

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A funky shaped loaf of whole grain bread

A funky shaped loaf of whole grain bread

Cajun Seafood Stew: Mine in a spicy marinara with asparagus and Ted's in the cajun cream sauce over fettucine

Cajun Seafood Stew: Mine in a spicy marinara with asparagus and Ted's in the cajun cream sauce over fettucine

After dinner, we strolled around Seneca Lake front, taking a look at the many sailboats docked and just rocking with the light wind.

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We then joined the friendly group at Falls Motel for more wine, lovely conversation and some picky food (I won’t admit that Ted and I actually ate a SECOND time).

Saturday:

Because we were scheduled to be at the track by 7:30 am, Carolsue said she would leave breakfast ready for us.  She prepared: Yogurt with nuts, granola, blueberries and strawberries.  Extra strawberries.  Bagels with rosemary-grand marnier cream cheese.  Coffee.  A wonderful start to the day.

Following our work at The Glen and enjoying Thunder Road tour, we set out to Ithaca, NY.  Ithaca is the home of a very popular Vegetarian restaurant called Moosewood.  They offer many cookbooks, an earth friendly atmosphere and delicious Vegetarian and Vegan cuisine.  I didn’t tell Ted that when directing him to the restaurant.  His first question to the waiter was “Do you have any meat dishes?”. 

In spite of having no meat, the lunch was enjoyable and filling.

Garden Salad with Spicy Peanut-Lime Dressing

Garden Salad with Spicy Peanut-Lime Dressing

Fresh Seafood Rgout: Salmon, shrimp simmered with herbs, saffron and citrus served with toasted baguette slices

Fresh Seafood Ragout: Salmon, shrimp simmered with herbs, saffron and citrus served with toasted baguette slices

Menestra: Broth of carrots, mushrooms, potatoes, peppers, artichoke hearts simmered with herbs paprika, thyme. Served topped hard boiled egg and spanish olives

Menestra: Broth of carrots, mushrooms, potatoes, peppers, artichoke hearts simmered with herbs paprika, thyme. Served topped hard boiled egg and spanish olives

 

Zesty chipotle pepper hummus with greens and tomato

Zesty chipotle pepper hummus with greens and tomato

Following lunch, on the way back to the car, we enjoyed the music of a street musician playing in between tents of street vendors:

DSCN1161Watkins Glen, Seneca Lake, and Ithaca New York.  If you have yet to visit, make plans to get there during the warm days of summer. There is always something going on.

Have a great Sunday.

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The following is a photo recap of our two days working the Porsche Clash at The Glen 2009.  It was an incredible experience.DSCN1105

Nitrogen into the car - that lifts the car so tires can be changed, etc. when in the pit

Nitrogen into the car - that lifts the car so tires can be changed, etc. when in the pit

Speed Racer - in the Sunoco Garage at the Glen

Speed Racer - in the Sunoco Garage at the Glen

More cars in the Sunoco Garage

More cars in the Sunoco Garage

Lining the cars up in the Grid

Lining the cars up in the Grid

 

Grid Sheet: Look for the no. of the car approaching and direct them into the correct grid position indicated by numbered cones.
Grid Sheet: Look for the no. of the car approaching and direct them into the correct grid position indicated by numbered cones.
As volunteers at the Glen, Ted and I were assigned to The Grid. We directed the drivers into the start positions indicated by numbered cones. You couldn’t get too close in front of the car because sometimes the cars “lurch” forward. You couldn’t get behind the cars, the drivers can’t see you.  You had to check the cars for everything to be fastened down and to make sure the tires were not in the gravel.  The race tires are so soft, everything sticks to them and the drivers don’t like the gravel stuck in their tires – understandably.

Ted and I have a boxter but we have a soft top.  This is a boxter race car, but with a hard top.  Our car is pictured later on in the post.
Ted and I have a boxter but we have a soft top. This is a boxter race car, but with a hard top. Our car is pictured later on in the post.
One minute to start - all lined up, engines reving, get ready.....
One minute to start – all lined up, engines reving, get ready…..you better shut your door, Guy!
Go! Cars leaving the Grid
Go! Cars leaving the Grid
Racing on the track as seen from the Grid area
Racing on the track as seen from the Grid area
Joanne trying to bum a ride
Joanne trying to bum a ride
Ted was impressed with this one for whatever reason
Ted was impressed with this one for whatever reason
Did we get on the track? You betch! Thunder Road Baby!
Did we get on the track? You betcha! Thunder Road Baby!

During the lunch break, they open the track to any vehicle/driver who wants to pay for a track tour. We decided it would be a fun event and so we experienced “Thunder Road”.  We were amazed at the hair pin turns those drivers must make going at the speeds they race.  There are turns and cambers that challenge the most experienced drivers.  In fact, while we were in the staging area waiting for the pace car, the clean up crew were sent to the track. Someone had a mishap, dumped oil or worse.  The following photos are while we were on the track with our little sporty car.

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One of those challenging turns

One of those challenging turns

The Finish Line

The Finish Line

The Pace Car

The Pace Car

Ted and Joanne with Sporty at Thunder Road Finish Line
Ted and Joanne with Sporty at Thunder Road Finish Line

Tomorrow will be part 2 of our trip.  That will include the cute little “Herb Cottage” Bed and Breakfast where we stayed, the wonderful food, and a visit to a very well known Vegetarian Restaurant in Ithaca, New York.  See you tomorrow.

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Taking a break today and with the intention of checking out some of my favorite blog roll links, I found they were missing.  I couldn’t understand it since I hadn’t been fooling around with the “Appearance” setting.  This sent my heart racing because, when something goes wrong with the site, I naturally assume it was something I did and since I don’t usually know what I do, certainly wouldn’t have a clue how to UNDO!  How was I going to get the blog roll back? Confused:11658

I went to my “Widgets” and “dragged and dropped” but then a message popped up something about the “Links” not being customized or something.  OH NO!  There was no save button. I clicked on “Visit Site” and luckily, they mysteriously re-appeared just as mysteriously as they had DIS-appeared.   Two more years lost off my life from computer stress.  That means two more years of healthy eating and exercising. Bummer!  Strethen:10109

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What’s for dinner?  Stove Top Grilled Bok Choy with Sweet and Sour Glaze

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Ever feel like NOT chopping everything into little pieces?  Me to. So I washed a head of bok choy but left it together. ..initially, then I chopped.  Here’s the rest…

  • 2 TBS Olive Oil
  • 1 tsp Peanut oil
  • 1 head bok choy, wash well to remove dirt and grit between leaves and stems then pat dry
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • 1 /2 TBS molasses
  • 1/4 tsp ginger
  • 1/2 TBS soy sauce
  • 1 TBS rice vinegar
  • 1 TBS vegetable broth/stock
  • 1 TBS toasted sesame seeds

Heat a stove top grill on medium high with the oils.  When hot, add the cleaned and dried bok choy and cook 2-3 minutes per side.* If your stove top grill (or outdoor grill if you prefer) is large enough, cook bok choy AND pepper strips all at once to save time.  You will turn the bok choy 4 times. 

Remove to tall sided saute pan and add the pepper strips to the hot grill pan (if you did not cook them with the bok choy). Grill about 8 minutes or until browned.  Remove to the pan holding the bok choy. 

Bok choy should be cool enough to handle, so now you will rough chop, discarding the tough end pieces. Turn the saute pan on medium, put the chopped bok choy back into the pan with the pepper strips, add the red pepper flakes and cook 10 minutes.  Add the molasses, ginger, soy sauce, vinegar and broth to the pan and cook for 3 minutes, coating the bok choy and peppers really well. Top with toasted sesame seeds and serve. 

 

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We enjoyed a nice glass of  Ponzi Tavola Pinot Noir. Not overly complex, but a nice red to kick off another long weekend for Joanne and Ted. Why is it another long weekend?….read on friends.

Off to the races….

This weekend we are off to the races. Car races that is.  We are helping out on the “Grid” at the Porsche Clash Club Race this weekend.  Here is a very brief description….

The variety of Porsches that participate in our PCA Club Race runs the gamut–from the Porsche you drive on the road to the Farnbacher-Loles, TRG and Flying Lizard-prepared, nationally-known race cars.

This makes me very nervous because working the Grid involves “proper attire” (Oh NO!), earplugs (double OH NO!), and being on the look out for cars.  You can bet your top hat I’ll be taking pictures and hoping not to get run over in the process.

Ted and I are working Friday from noon to 5pm and Saturday morning until 12pm.  The details, barring any “misfortunes”…vroom, vroom….  will be posted Saturday night.   See you then!

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This weeks CEimB was chosen by Anne of Rainforest Recipes.  Her blog is a must see for sure. 

Crispy Fish Fingers from Ellie Krieger’s Foodnetwork selection of recipes. 

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The recipe met with some challenges because when I removed the frozen flounder to defrost, Ted tried to sabotage dinner by leaving it on the counter. Ted doesn’t like flounder.  He’s not crazy about frozen fish when he doesn’t know how long it’s been frozen. However, I think I saved the fish, but if you come back to visit Apple Crumbles and there has been no activity, assume the worst and ….well, please send flowers. Praying angel:9896

Recipe Changes:

I let the fish sit in lemon for about 20 minutes.

Instead of 4 slices of whole wheat bread, I used 1/2 a cup of oatmeal, ground with an immersion blender.  *Learning the hard way: Remember to wrap a paper towel around the top of the cup/bowl before using the immersion blender on dry ingredients.  The kitchen suffered an “oatmeal shower”.  No photo – camera was missing. Most likely buried under oatmeal.

I coated my baking tray with olive oil instead of spraying it with non-stick. 

Almond flour by NOW natural foods was used instead of whole wheat flour. It is a low carb alternative, an excellent source of essential fatty acids (EFA’s), and it is Gluten-Free.  Although this recipe is not completely gluten free, I have used the almond flour as a substitute in many tasty GF meals and desserts. 

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I added 1 TBS of sweet and hot mustard to the eggs and beat to mix.

In with the oatmeal, 1/4 tsp of Old Bay seasoning was added.  Should have used more.

I did not make the sauce, instead we used cocktail sauce and salsa.

The results:  I enjoyed it but not as much as other fish varieties and I prefer my fish unbreaded. As for Ted, he said it was okay, had seconds, and enjoyed it more when he dipped the fish in cocktail sauce.  DSCN1097

As Ted was cleaning up, he said “why don’t we have pizza anymore?”  Was that his TRUE feelings regarding tonight’s meal? He is just too considerate to tell me the truth.  I think I’ll mention to him the way Sara and Nick of imafoodblog deal with a not so popular meal selection…person who made the selection buys the pizza!

We had this meal with petite minted peas and carrot bowls  which held the salsa and cocktail sauce for dipping.

To Anne of Rainforest Recipes, not a bad choice at all. I would try this again when entertaining guests because it was very easy and when cooking for guests, sometimes there are very few meatless options for me.  I would  use a different fish (must confess…I’m not a real flounder fan either), follow the recipe using the wheat bread and flour.  I expect it would be a hit.  Good job, Anne.

Trivia:  On this day in 2030 BC, cucumbers were first preserved and eaten as pickles.

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The cake delivery was a success this morning.  It was a little tricky since I made the cake to tall for any of my cake boxes. Fortunately, I was able to find a suitable carrier and delivered an unmarred cake. 

A board had to be put underneath because 2 cake boards were not strong enough and, if anyone grabbed the box and “bent” the cake, it would produce cracks in the icing.  I covered a washed wooden board with foil and put that underneath the cake.  It was pretty heavy but the result was worth it. 

Ted helped with the delivery so both of us were allowed into the Jr. High School. OMG! I haven’t been in that school since 19…..oh forget it. It was way too long ago. But I don’t miss that school AT ALL.

The luncheon was being set up in the library. I must not have spent too much time in there because nothing looked familiar.  We had to find a refrigerator large enough to accommodate storage of the cake. Luckily, Home Econ. was right across the hallway and, with some refrigerator shelf disassembly, we were able to fit the cake into cool storage.  Quite the delivery experience. To be honest, I enjoy delivering to the schools. It does bring back memories and…well, they have a certain smell. That’s a good thing.

For tonight’s dinner…

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Shredded Carrot Bowls

Did you read that correctly? Sure!  This is a cute idea and fairly easy to do.   Although I couldn’t decide whether I needed the egg white or not. Would the cheese melt and bind with the crumbs and carrots enough to hold it together?  I decided to use the egg white. 

  • 10 oz Shredded Carrots
  • 1 egg white
  • 2 TBS bread crumbs
  • 3 TBS grated cheese
  • pinch pepper (I used 10 grinds of fresh pepper)
  • 1/4 tsp fresh orange zest

Preheat oven to 425 F.  Spray 8 muffin tins with non-stick cooking spray.

Place shredded carrots in boiling water for 2-3 minutes – not too soft. Drain really well and pat dry with a clean paper towel.

In a bowl, combine the shredded carrots with all other ingredients. Distribute among the muffin tins and bake 10 minutes at 400 F.  I noticed the tips beginning to burn so I reduced the heat to 375 F for another 10 minutes. 20 minutes total cooking time.  Let cool and remove carefully with a knife.   Note: These did not get crisp.  If you deep fry, that would be a preferred method, adjusting the ingredients accordingly.

You can fill with dipping sauce e.g. salsa, cocktail, tartar…depending on your main course.  You can also simply fill with other veggies.  A simple, novel presentation for your plate. Enjoy!

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It has been raining all day here in Upstate, New York.  Totally miserable.  The only way we can appreciate this rain is by thinking of all the water the flowers and herbs we planted on Sunday are soaking up.  Don’t my herbs look happy?

Flat Leaf Parsley

Flat Leaf Parsley

 

Curly Leaf Parsley

Curly Leaf Parsley

 

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Basil

Thyme

Thyme

 

Spearmint

Spearmint

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There is a very special appreciation luncheon being held today at the New Hartford Junior High School.  It is the Veteran’s History Club Luncheon.  Now I’m not quite sure of the details, but one very dear Apple Crumble’s customer has invited Veterans to tell a little bit about themselves to her class.  Sue…if I have that all wrong, please correct me. 

For the luncheon, a cake was ordered and then I had some fun with a cookie bouquet. 

DSCN1090These are chocolate chip and brownie cookies with red, white, and blue, candy melts used for decorating.  The sticks used were 3 different sizes and inserted into a styrofoam ball at the bottom of a small ceramic flower pot.  A small “flag” style cloth napkin is wrapped around the pot and tucked into it, secured by the styrofoam ball.

Next is the cake.  This is an 11 x 18 yellow cake.  It was washed with a vanilla sugar wash.  The filling is done 1/2 in red (strawberry) and 1/2 in blue (blueberry).  The red side is coated in strawberry preserves, the blue side, blueberry preserves.  The preserves are topped with vanilla cream.  On top of the vanilla cream are fresh sliced strawberries on one side and fresh blueberries on the other side.  The cake is finished in buttercream.

 
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See you tonight.  I’m trying something different with carrots. DSCN1092

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