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Good stuff right here, you won’t be disappointed!
4 baking potatoes – wash, wrap in aluminum foil, and baking in a 350F oven for about an hour
1 lb bacon – fry, drain, cool and crumble
1/2 c milk
4 Tbsp butter
salt & pepper to taste
1 cup shredded cheddar cheese
8 green onions, sliced
Sour cream
Slice potatoes in half lengthwise and scoop the flesh into a large bowl. Leave 1/4 inch of flesh on the skin. Set potato “bowls” on a baking sheet. To the potato flesh add milk, butter, salt, pepper, 1/2 cup cheese, 1/2 the bacon, and 1/2 the green onions. Mash the mixture. Spoon into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for an additional 20 minutes. Serve immediately with sour cream if desired.
First order of business: Costco is getting ready to start accepting food stamps (now known as SNAP, or Supplimental Nutrition Assistance Program) by Thanksgiving ‘09, which I think many of my readers will appreciate thanks to the great economy we’ve got going on. Just be careful and price compare because Costco is more expensive for many things!
Second order of business: Plan your Turkey Day dinner now and get it ready as far in advance as possible to avoid that crazy “oh my god what did I get myself into” thing again this year.
Here’s some recipes you might like to try… I make a lot more than this for the holiday, but these are some of the special recipes that we really like!
Appetizers:
Creamy Garlicky Mussels
Clam Stuffed Mushrooms
Deviled Eggs
Side Dishes:
Slow Cooker Mashed Potatoes
Main Dishes:
Good Eats Roast Turkey
Prime Rib Beef Roast
Desserts:
Caramel Pecan Pie
Third order of business: Become a Fan of Garden of Eatin’ on Facebook (see the box on the right!)
I posted last year with some zucchini recipes. I recently dug the year old frozen zucchini out of the freezer and made a few loaves of zucchini bread and wanted to note that the recipe is great with thawed (and drained! don’t forget to drain it!) zucchini. I modified it slightly and it’s even BETTER. So get thee to your garden (or farmer’s market or heck, even the store!) and grate and freeze some, so you can enjoy this all winter long – warm bread on cold days is SO nice!
- 3 cups all-purpose flour (make it healthier with 1/2 of that whole wheat)
- 1 teaspoon salt
- 1.5 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
DIRECTIONS
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Doesn’t seem like the end of summer is just around the corner, but then again, the gray and rain we’ve gotten the past few days helps get over the weirdness of it. Garden clean up will commence this week, we’ll get it all ready for winter and spring planting just in case we do end up staying here.
I made zucchini bread yesterday with frozen zucchini from last year. It just needed to be thawed and well drained. The bread ended up cooking for 80 minutes, but I used half applesauce, half oil instead of all the oil, and 1 cup brown sugar for part of the white sugar. Since I’m now out of frozen shredded zucchini, I’ll concentrate on perfecting the recipe with fresh. To the farmer’s market next Saturday! I need strawberries too, these guys are going through jam like there’s no tomorrow.
Today I’m making pumpkin bread. My 14 year old daughter is going to HIGH SCHOOL after being homeschooled since 6th grade (long story, too long for a gardening/food blog), starting Wednesday, and I want to send homemade goodies with her to help the transition.
I’m also looking for a good pineapple upside down cake recipe that doesn’t use corn ingredients (Alton Brown’s does) or boxed cake mix (cake mix has a place, pineapple upside down cake isn’t it). Anyone know a good one?
This was an instant hit. My recipe differs from almost all of the ones on the net because I can’t eat “Cream of” soups (all have MSG) or sour cream, but the family is able to add sour cream to their own servings. I use flour tortillas because one, I prefer the flavor and 2, we have a 3 year old with a corn allergy who LOVES to eat! Start this the morning of!
Amy’s Enchiladas
1 recipe Meat Filling, below
Flour (or corn) tortillas
Oil and fry pan big enough to fit 1 tortilla at a time
La Victoria Enchilada Sauce Green 28 oz
Shredded cheese
Olives
Once the meat is prepped, heat enough oil in the fry pan to make it 1/4-1/2″ deep. Pour half the sauce in a pie plate. Lightly fry each tortilla just until it’s limp, then dredge through the sauce. Place tortilla in the final pan, and add meat filling (around 1/2-3/4 cup, spread from one side to the other), then lightly roll up. Repeat. Pack as many as you can into the pan, then cover with the rest of the sauce, spreading it as evenly as possible. Cover with olives, then cheese. Bake at 350F for 30 minutes.
To get an idea of amounts, to serve 6, we used a little over half the meat filling recipe, around 10 tortillas, a 28oz can of sauce and 2 small cans of olives, plus a ton of cheese.
Meat filling
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 lbs pork roast or meat marked for “carnitas”
2 bay leaves
3 cups chicken broth
Place bay leaves in large pot, top with pork then sprinkle the spices evenly over the meat. Carefully so the spices stay in place, pour the broth into the pan (around the edges, in between chunks of meat). Cover, cook on lowest heat for 8 hours. After 4 hours, turn (ignore otherwise). Remove meat from juice and use 2 forks to pull/shred the meat. Juice can be added back in, a little at a time, if the meat seems dry (haven’t had to do that myself). Can be used for any dish calling for pulled pork, makes GREAT BBQ pork sandwiches.
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I make 2 rectangle pizzas with this recipe. SO EASY!
Have your bread machine ready with paddle in place and in this order, add:
2 tsp dry yeast
3 cups flour
1 tsp salt
2 T sugar
2 T extra virgin olive oil
1 cup + 2 T water
Set your machine to dough cycle, hit start and walk away.
When it lets you know it’s done, grease a large mixing bowl, place the dough inside, turn over, then cover and let rise about 30 minutes, or til nearly double.
Next, knead the dough lightly, let rest 5-10 minutes then roll out to your pan shape/size.
Add your toppings and bake in a 400F oven for 8-20 minutes (depends on your toppings, so keep an eye on it!)
Let your pizza rest for 5-10 minutes after baking to let any cheese “set” and not be runny. Enjoy!
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Salem, OR
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