Lime Pound Cake

Lime Pound Cake

Friday, August 19, 2011

Using up yellow squash

I have 3 yellow squash currently sitting in my fridge. The vegetable garden is still going strong. Last week I used up a yellow squash by adding it to
Cajun Chicken Alfredo instead of the mushrooms I usually add.



Monday, August 8, 2011

Bacon Wrapped Meatloaf

I made Pioneer Woman's meatloaf recipe for dinner tonight. The recipe is found here.
I highly suggest you adjust the temperature and time to cook you meatloaf. Mine was far from cooked through when I took it out of the oven. I'm throwing mine in at 375 degrees for an hour the next time I make it. My husband also wants the addition of diced onion to the meatloaf. I served the meatloaf with mashed potatoes and cucumber salad. I still have so many cucumbers growing in our garden!





Cucumber Salad
This salad is something our Austrian friend has made for us several times and now we make it as a side dish in the summer too.
1/5 large cucumbers, thinly sliced
Fresh chopped dill
About half a small container of sour cream
A few dashes white vinegar to make the sour cream saucy
Salt and pepper to taste

Wednesday, August 3, 2011

Tomato Soup



Recipe from food52.com

Ripe tomatoes, cored and cut into quarters. We had about 8 tomatoes from ourgarden plus two heirloom from the farmers market.
Drizzle of olive oil
Salt
Pepper
Garlic cloves
1 sprig of rosemary which was also from our garden.
3 springs of thyme
(cream was part of the original recipe but I tasted the soup without it and liked the way it tasted. I saved myself some calories!)

Preheat the oven to 375 degrees.
Line a deep baking pan with foil. Something shallow like a jelly roll pan wont hold all the juices from the tomatoes as they roast.
Place the tomatoes cut side down on the foil and drizzle with olive oil.
Cook the tomatoes and cloves of garlic for an hour.
Let cool and then peel the skins off the tomatoes. We found that using your hands worked faster than trying tongs and a spoon.
Put the tomato pulp and juices into a large saucepan.
Peel the skin off the garlic and place the soft garlic in with the tomatoes.
Heat the tomato pulp and garlic until almost boiling.
Use an immersion blender to smooth the tomato soup into your preferred consistency.
Add salt and pepper to taste.
(This is where you can add some cream)
In a small sauce pan add olive oil and pick rosemary and thyme from their stems. Heat but keep the temperature low.
Place the hot tomato and garlic puree into soup bowls and drizzle with the herbed olive oil.

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