Zuchini Candy?

I came across this recipe the other day. They say you can do the same thing for pineapple flavor. Just use 48 oz. pineapple juice 2 T. pineapple extract 2 1/2 cups sugar 1/4 cup lemon juice.

Everything I've read says these taste like gum drops or fruit snacks. I certainly want to try it next summer!

Fall Garden Update 2010

Yes, as embarrassing as it is, I am just now getting around to cleaning up the garden and posting an update. I want to blame it on the current growing of something else, but really, it was more passive pouting about the lame results for the year. I was pleasantly surprised to discover some large carrots when I was pulling everything out today. The allysum seems to be doing well too around the edges which is nice as a natural bad-bug repellant. So let's recap:

Sugar snap peas -- these are probably the only thing that did great. I will definitely do these again, and next spring I won't be having any food aversions.

Spinach and lettuce -- will try again in the spring.

Carrots -- disaster. I don't think I will do these again as they're not my absolute favorite veggie. I'll leave room for something else.

Peppers - fail. I got one little one. From two plants.

Basil -- I really would like to get enough to make pesto so this will probably be a try-again.

Garlic -- turned out ok. I got probably a dozen heads, but they weren't very big. I haven't planted any yet, so it's looking like it won't be on the produce list for next year.

Squash -- It seems the plant started producing fruit just as the temps dropped into freezing which of course killed the plants. Boo. This will definitely be a try-again.

Onions -- fail. They took up too much room in the garden and didn't grow big enough to make it worth it. I'll just go to the farm stand to get my onions next year.

Tomatoes -- all fail. We got a few small Oregon Springs that Kyle thought were "tasty." Other than that, ah tthhhhh.

Homemade Pop Tarts

I love Pop Tarts. I love them so much they are pretty much banned from my cupboards - I'd eat them all in 3 days. I specifically love the strawberry ones. But recently I've been horrified at the things that Red 40 food coloring is in. Both Red 40 and Yellow 5 are HORRIBLE. They cause all sorts of problems, especially in kids, including ADHD behaviors. But the scarriest part is that they are in everything - Schmuckers strawberry jam (strawberries are already red - why add the coloring?!), pickles (not a jar on the shelves in the stores doesn't have Yellow 5), soups, butter, granola bars (Nature Valley?! Come on!), and on and on. Ok, so as I remove myself from my little soap box, all that is to say - I am very excited to find this recipe!! Made with homemade strawberry jam (no coloring, less sugar).

Homemade Poptarts*

Adapted from King Arthur Flour
Pastry

2 cups (8 1/2 ounces) all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats

1 large egg

2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)

1/2 cup (3 3/4 ounces) brown sugar

1 to 1 1/2 teaspoons ground cinnamon, to taste

4 teaspoons all-purpose flour

1 large egg, to brush on pastry before filling

Jam Filling

3/4 cup (8 ounces) jam

1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling:

Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough:

Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts:

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.

Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.

Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.

Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.

Warm kitchen warning: Guys, I live in an inferno, the kind of steam-heated, 85 degrees inside (68 gorgeous degrees outside) existence many other New Yorkers are familiar with. Between the heat and yesterday’s rainy humidity, me and this dough were struggling. To keep it from being too warm and soft, I was stuffing the trays of dough in the freezer for 10 minute shifts almost every time I worked with them. If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.

*All notes are from Deb at smittenkitchen.com

Chicken Cordon Bleu

Chicken:

Chicken Breasts
Sliced Ham
Cheese, Mozerella or Provalone
Breadcrumbs (Panko)
One egg, beaten

Pound chicken breasts to uniform thickness.
Season with salt and pepper on each side.
Place ham slices and cheese on each breast and roll up, holding it in place with toothpicks.
Dip chicken roll in egg, then in breadcrumbs
Bake at 400 degrees for about 25 to 30 minutes.

Optional Mornay Sauce:

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper
In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick.

Pour over baked Chicken Cordon Bleu just before serving.

Burlap Purse and other Fall-ish things

The weather can't seem to make up it's mind, but what's new in Idaho? Bouncing back and forth between 90's and 60's, I'm getting the itch for fall. I'm usually a spring and summer type of girl, but for some reason I am yearning for the fall this year. Maybe it's because the garden didn't do so well, so I'm ready to move on. (But Husband did rave over the very first few tomatoes we just got out of the garden! That always makes my heart sing.)

Maybe it's that I'm excited about all that's coming together and all the potential. I've felt stuck the last year and half; like I was going nowhere, making no progress in many areas - spiritual, family, and career (I say this loosely as I would be happy being a career mom - think foster care or orphanage and a career wife - taking care of the household and I dream of owning a duplex) development. Anywho, I'm excited for fall. I'm excited for the colors: the oranges, browns, deep purples (when did this pop up as a fall color?!). I'm excited for the chill in the air that causes a need for scarves, for the apples - for canning and applecider.

To my delight this morning, this popped up on a blog I regularly lurk:

Now, where do I get me some burlap?!

How to be a Coupon Psychic from the Krazy Coupon Lady

This post is from the Krazy Coupon Lady. There are actually two of them who run the site, and they live in Caldwell. (I heard them on Dave Ramsey one day - fun, huh!) Anywho, I like it when people make my data-gathering-and-analyzing life easier. :)

Everyone knows that produce is seasonal. If you want to make a triple batch of strawberry or apricot freezer jam, the best time of year to do it is during the summer when the fruit is in season, and thereby at it’s lowest annual cost. A savvy shopper waits until a product is on sale and then stocks up! The idea is to create a stockpile that will last you 3-12 months, or until the product again reaches its lowest price.

Packaged Foods are seasonal just like produce! Each calendar month brings a new batch of sales. Here’s the predictable sale cycles for each calendar month:

January:
National Oatmeal Month: Quaker
Diet Foods including: Healthy Choice, South Beach, Lean Cuisine, Special K, Kashi, Smart Start, 100 Calorie Packs
Super Bowl Sunday: Pepsi, Coke, Chips, Dips, Cheese, sandwich items, crackers, snacks, wings
Seasonal Produce: Oranges, Pears,Grapefruit, Tangerines, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Cabbage, Spinach
Clearance: Christmas Decorations, Toys, Wrapping Papers,
Winter Health: Cold Medicines and Vitamins

February:
National Canned Food Month: Canned Fruit, Vegetables, meats: Tuna, chicken, salmon, pie fillingsNational
Hot Breakfast Month: Malt O Meal, Oatmeal, Eggo Waffles, Syrup
Valentines: Chocolate, Hershey’s, KY Lubricant, etc
Chinese New Year: Soy Sauce, Teriyaki Sauce, Noodles
Seasonal Produce: Artichoke, Asparagus, Raspberries, Potatoes, Strawberries, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Spinach

March:
Frozen Food Month: Frozen Meals, TGI Fridays, Contessa, Foster Farms Chicken, Eggo, Sara Lee, Healthy Choice, DiGiorno, Freschetta, Breyers, Dreyers, Marie Callendars
Seasonal Produce: Artichoke, Asparagus, Avocado, Haas, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Collards, Fennel, Kale, Leek, Lemon, Lime, Mushrooms, Onions, Spring, Orange, Peas, Radish, Rhubarb, Spinach, Strawberries, Tangerine

April:
Easter: Ham, Eggs, Some Baking Supplies: sugar, spices, baking mixes, chocolate chips
Earth Day: Organic foods, Energy saver
Seasonal Produce: Artichokes, Asparagus, Beets, Broccoli, Cabbages, Carrots, Grapefruit, Hass Avocado, Mushrooms, Onions, Peas, Rhubarb
Clearance: After Easter sales are the time to stock up on decorating, baskets, etc for the next year.

May:
Memorial Day: BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
Paper Products: plates, utensils, insect repellant, sunscreen
Cinco De Mayo: Salsa, tortillas
Seasonal Produce: Artichokes, Asparagus, Avocado, Beans, Green, Beets, Blackberries, Carrots, Onions, Sweet Vidalia, Peas, Edible Pods, Peas, English/Shelling, Potatoes, New, Raspberries, Strawberries

June:
National Dairy Month: Eggs, Milk (Free Milk Catalina, wyb cereal), Ice Cream, Cheese, Butter, Yogurt, cool whip, In-store dairy coupons or booklets
End of June is Fourth of July Sales: Hot Dogs, Hamburgers, BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
Seasonal Produce: Apricots, Blackberries, Blueberries, Boysenberries, Cherries, Corn, Cucumber, Eggplant, Grapes, Honeydew, Nectarines, Peaches, Potatoes, Raspberries, Red Onions, Squash, Summer, Strawberries, Sweet Vidalia Onions, Tomatoes, Watermelon

July:
National Ice Cream Month
More 4th of July BBQ Sales: Hot Dogs, Hamburgers, BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
End of July: Back to School Sales begin: crayons, pencils, folders, binders
Seasonal Produce: Asian Pears, Bartlett Pears, Beans, Green, *Blueberries, Corn, Cucumber, Eggplant, Figs, Garlic, Grapes, Nectarines, Onions, Red, Oranges, Valencia, Peaches, Peppers, Sweet/Bell, Plums, Potatoes, Squash, Summer, Tomatoes, Watermelon

August:
Back to School: Pudding cups, Lunch meat,
Staples and Office Depot Penny items
Disinfectant: Clorox, Purell
Clearance: Insect Repellant, Sunscreen, charcoal
Seasonal Produce: Apple, Gravenstein, Avocado, Hass, Beans, Beans, Green, Berries, Corn, Cucumber, Eggplant, Figs, Grapes, Melons, Onion, Peaches, Pears, Bartlett, Pepper, Bell, Plums, Raspberries, Squash, Summer, Tomatillo, Tomato

September:
Back to School Sales through labor day: crayons, pencils, folders, binders
Diabetes: Bayer Glucose Meters, Glucerna Cereal
Seasonal Produce: Apples, Artichokes, Beans, Bell Peppers, Chile Peppers, Cucumber, Eggplant, Grapes, Onion, Orange, Valencia, Pears, Asian, Pears, Bartlett, Pomegranate, Squash, Tomatillo, Tomatoes, Winter Squash

October:
Halloween: Candy
Beginning of the baking sales: Canned pumpkin, evap milk, baking chips
National Seafood Month
Adopt a Shelter-Dog Month: Pedigree, Purina
Seasonal Produce: Almonds, Apples, Artichokes, Arugula, Beets, Broccoli, Brussels Sprouts, Cabbages, Chard, Chestnuts, Cranberries, Lemons, Parsnip, Pears, Pomegranate, Potatoes, Potatoes, Sweet, Pumpkin, Spinach, Squash, Winter, Turnips, Yams

November:
Baking Sales in full swing: nuts, chocolate chips, evap milk, sweetened condensed milk, coconut, cake mixes
Canned foods – soup, broth, condensed milk, vegetables, fruits, spaghetti sauce
Turkey, canned pumpkin, stovetop stuffing, betty crocker boxed potatoes, gravy mixes, rhodes rolls, frozen pies, cranberry sauce, jello, marshmallows
Seasonal Produce: Anjou Pears, Beets, Broccoli, Brussels Sprouts, Cabbages, Carrots, Celery, Comice pears, cranberries, kiwi, lemons, orange, potato, squash, yams
Clearance: After Halloween sales are the time to stock up on things for the next year.
I like to buy the Halloween candy-alternatives like halloween crayons, erasers, watches, spinning tops, etc. I mix this in with my next year’s candy bowl and it stretches my loot for all the neighbor kids!

December:
Holiday Dinner: Egg Nog, Deli Platters, Instant Potatoes, gravy mixes, rhodes rolls, frozen pies, cranberry sauce, jello, marshmallows
Baking: Flour, Sugar, Butter, Cream, Cake mix, Brownie mix, Muffin mix, Breads, Pie Crust, Marshmallow, Whipped cream
Canned foods – soup, broth, condensed milk, vegetables, fruits, spaghetti sauce
Clearance: Buy all your Thanksgiving Decorations, extra table settings and turkey carving products now once they’re at least 50% off.

Early August Garden Update

The frustration continues with the garden this year. The squash have a bounty of beautiful blooms. Like this one:

And here is the growing squash:

You don't see it? Oh, that's right! You can't take a picture of nothing. Grand. Something's stealing my squash.

The Oregon Spring are starting to turn red, but they aren't that big - maybe quarter-size in diameter. And I know the plant isn't a cherry variety. The Black Zebra are slightly bigger and just now turning. The Anna Russian is tall and has lots of flowers, but not one tomato. Bust all around.

The pepper plant does have one pepper on it! I'm rooting it on as it's currently my only hope.