September 30, 2009

Pumpkin Mousse With Honeyed Sugar Pecans

Pumpkin Mousse With Honeyed Sugar Pecans

Fall has come to Maryland! And I have to tell you that Fall is one of my favorite seasons. Yes, I'm one of those people who enjoys cool/cold weather. If it's nippy outside, then I'm happy! And there is a definite nip that has overcome my part of the world the past week or so. The leaves are starting to change, the nights are downright cool and most importantly one of my most favorite parts of fall has begun to appear...Pumpkins!

Earlier this week Alexis and I roasted a pumpkin. I love to do this because it gives you pumpkin to use now and some to use for later by freezing some of your bounty. Another reason I love to do this is roasted pumpkin seeds! Repeat after me fall is fun and pumpkin is fabulous! Have I mentioned how much I love pumpkin? Oh I have...Right!

For the past few weeks I've had a notion that it would be fun to make some pumpkin mousse. I've never made mousse before, but I figured it couldn't be too hard and I was right, it wasn't! This version is a little bit of pumpkin heaven, all with a nutty crunch. If you like pumpkin this is the mousse for you!

Pumpkin Mousse With Honeyed Sugar Pecans: Honeyed Sugar Pecans

What You'll Need for the Honeyed Sugar Pecans:
2 cups of pecan halves
1/3 cup of honey
1/3 cup of natural brown sugar
Sea salt for sprinkling
Organic cane sugar for sprinkling

Preheat oven to 425 F.

Place pecans in a glass bowl:

Pumpkin Mousse With Honeyed Sugar Pecans: Pecans

Pour honey over pecans and stir to coat:

Pumpkin Mousse With Honeyed Sugar Pecans: Coated with Honey

Next add the natural brown sugar and toss to coat:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Put on the Pan

Place pecans on a baking sheet that is lined with a silicone baking sheet and sprinkle with sea salt and organic cane sugar:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Bake

Bake for 8-10 minutes until pecans darken slightly:

Pumpkin Mousse With Honeyed Sugar Pecans: Baked

Some of the sugar/honey may harden on the baking sheet as it cooks, but that's ok.

Remove from oven and let sit until cooled. Place pecans in a an airtight container for storage. Use to top the pumpkin mousse below.

Notes: This method works for any raw nut.

Pumpkin Mousse With Honeyed Sugar Pecans: Ready for Pecans

What You'll Need for the Pumpkin Mousse:
1 pint of heavy cream
1/3 cup of organic cane sugar
1 tablespoon of vanilla
2 cups of mashed pumpkin (Note: I used pumpkin I roasted myself, but you can used canned pumpkin if you like.)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/3 cup of brown sugar

Pour heavy cream, organic cane sugar and vanilla into the bowl of a mixer. Beat on high until stiff peaks form:

Pumpkin Mousse With Honeyed Sugar Pecans: Whipped Cream

Set aside.

In a glass bowl stir together pumpkin, cinnamon, nutmeg and brown sugar until well mixed:

Pumpkin Mousse With Honeyed Sugar Pecans: Pumpkin Mixture

Place a dollop of the pumpkin mixture into the bowl with the whipped cream:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready for 1st Fold

Fold the pumpkin into the whipped cream until incorporated:

Pumpkin Mousse With Honeyed Sugar Pecans: After 1st Fold

Repeat this procedure until all of the pumpkin mixture, is folded into the whipped cream:

Pumpkin Mousse With Honeyed Sugar Pecans: Pumpkin Mousse

To serve place a dollop of the pumpkin mousse in a dish and top with Honeyed Sugar Pecans:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Serve

Notes: You could chop up the pecans before you sprinkle them on top. You could also top with crushed graham crackers, gingersnaps, warm maple syrup and/or whipped cream. Depending on how stiff you whip your cream you can keep this in the fridge for a day or two untopped.

Posted by Dianne at 7:37 PM | Comments (4) | TrackBack

What's For Dinner?

ddwfd2009

I'm still hoping to get a recipe up today. It will most likely be early this evening, so be sure to check back then, especially if you're a fan of pumpkin!

Now let's talk about What's For Dinner?!

Tonight Jamison is in class and Alexis and I are having pinto beans. Jamison will most likely either have left over pizza or a snack before he heads off to class.

What are you having?

Posted by Dianne at 1:49 PM | Comments (2) | TrackBack

September 29, 2009

What's For Dinner?

ddwfd2009

First let me tell you that I hope to have a recipe up tomorrow. I'm still having some camera/picture/new computer issues. Go figure.

Now let's talk about What's For Dinner?!

Tonight we're having oven "fried" chicken, mashed potatoes, peas and homemade bread. I also am going to play around with some pumpkin mousse. Jamison won't be interested in that I can tell you. I'm not sure if Alexis will be or not. We'll see. I'm in the mood for comfort fall like food.

What are you having?

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September 28, 2009

What's For Dinner?

ddwfd2009

Jamison is in class tonight and the weather is definitely making me think of soup! (TGIF...Or Thank Goodness it's Fall! ;oP) Alexis and I are going to have Beggar's Stew and grilled cheese sandwiches. (I'm still trying to convince Alexis to try one!) The kid is not what you would call a typical kid food child in the least!

What are you having?

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September 24, 2009

Eggplant "Fries" with Creamy Onion Dip

Eggplant "Fries" with Creamy Onion Dip

I love eggplant. I wasn't always smitten with this lovely plant, but over time it is one of those things that has grown on me and then some! It's amazing how tastes change over time.

There are many ways to prepare eggplant, but I have to say this version has to be my all time favorite! These "fries" are just perfect and I seriously think I've found a new addiction! If you want something a little different, and a little bit healthier than your average fry, then look no further...You've found exactly what you didn't know you were looking for!

What You'll Need:
1 eggplant, cut into strips
1 cup of plain bread crumbs
1/3 cup of grated Parmesan cheese
1 teaspoon of sea salt
1 teaspoon of finely ground black pepper
1 teaspoon of dried oregano
Extra sea salt for sprinkling
Extra finely ground black pepper for sprinkling
Extra virgin olive oil

Preheat oven to 450 F.

Cut the top and bottom off of your eggplant:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Top and Bottom

Cut the eggplant in half:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Halves

And then cut the halves in half:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Quarters

Next cut the eggplant quarters into slices roughly 1/4 of an inch thick:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Slices

Now cut the eggplants pieces into strips roughly the size of french fries:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Strips

Continue cutting strips until you run out of eggplant. Place all of the strips on a plate:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Eggplant Strips Ready to Dredge

Sprinkle strips with sea salt, finely ground black pepper and drizzle with olive oil:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Sea Salt, Pepper and Olive Oil

Toss around to coat. It's easiest to just use your hands for this step.

Set aside for a few moments.

Now you are going to mix up your breading. In a shallow dish, such as a pie dish, stir together bread crumbs, Parmesan, 1 teaspoon each of sea salt, finely ground black pepper and oregano. Mix well.

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Breading

Roll sticks in breading mixture:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Ready to Dredge

Until coated on all sides and then place on a baking sheet that has been lined with a silicone baking sheet or parchment paper:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Ready to Bake

Make sure the "fries" are mostly not touching.

Bake for 10-12 minutes or until golden brown:

Eggplant "Fries" with Creamy Onion Dip: Eggplant "Fries": Baked

Serve immediately with Creamy Onion Dip (see below).

Notes: You can use this method with mushrooms, zucchini or yellow squash as well. You can store any left over breading in the fridge in an airtight container for up to a month. It's good on chicken too.

Eggplant "Fries" with Creamy Onion Dip: Creamy Onion Dip

What You'll Need for the Creamy Onion Dip:
1/2 cup of light sour cream
1/4 cup of chopped dried onions
1/4 cup of boiling water
1/2 teaspoon of garlic powder (Note: You can use garlic salt if you like, but if you do omit the sea salt below.)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper

While the "fries" are baking make your dip.

Place dried onions in the bottom of a glass bowl:

Eggplant "Fries" with Creamy Onion Dip: Creamy Onion Dip: Dried Onions

Pour boiling water over the onions:

Eggplant "Fries" with Creamy Onion Dip: Creamy Onion Dip: Onions Soaking

Let sit until water is all or mostly absorbed by the onions.

This will take 1-3 minutes. Don't worry if all of the water isn't absorbed. A tablespoon or so at the bottom isn't a big deal and actually helps the dip come together.

Stir in seasonings and sour cream and mix until completely incorporated. Chill or serve imediately.

Notes: If you don't have, or can't find dried onions, then you can caramelize 1/2 of a small onion and use that instead.

Posted by Dianne at 9:58 AM | Comments (9) | TrackBack

September 23, 2009

What's For Dinner?

ddwfd2009

So I'm still working on the computer issues. One of these days I'll get that CSA stuff posted!

Tonight Jamison has class so Alexis and I are going to have tomato soup and eggplant "fries".

What are you having?

Posted by Dianne at 2:39 PM | Comments (2) | TrackBack

September 22, 2009

What's For Dinner?

ddwfd2009

First up let's talk CSA for a minute. I didn't show you last week's haul since I'm still figuring out the new computer thing and some of the info is still on the other computer. I'm slowly getting everything moved over that I need, but I'm finding that what seems like a simple task, is actually a pain in the you know what. So hopefully tomorrow I'll share last week and this week, which is actually the last week of our CSA summer. I'm hoping to have it all figured out by then. We'll see

Now What's For Dinner?!

Tonight is a bit of a mixed bag. Jamison and I are having steak. Alexis is having chicken. We're all having roasted fingerling potatoes and Alexis and I are going to have some yellow squash.

What are you having?

Posted by Dianne at 2:20 PM | Comments (2) | TrackBack

Creamy Corn and Cucumber Salad

Creamy Corn and Cucumber Salad

This one is another throw together what you've got and make the perfect meal! The flavors of this salad are mild, yet refreshing. The dill gives it just the right pop! By utilizing fresh, local ingredients, You've got a salad that can't be beat!

What You'll Need:
6-8 ears of corn, stripped from the ear (Note: You can use cooked or raw corn.)
1-2 large cucumbers, cut into strips and chopped
2/3 cup of fresh dill, chopped
1/2 cup of fresh parsley, chopped
1 small red onion, chopped
Sea salt
Finely ground black pepper
1/2 cup of light sour cream or fat free Greek yogurt (Note: I've made it with either, but I prefer sour cream.)
2 tablespoons of apple cider vinegar

Chop vegetables and herbs and toss together in a large glass bowl. Set aside.

In a separate glass bowl stir together sea salt, pepper, sour cream and vinegar until smooth. Pour mixture over the vegetable/herbs and toss to coat. Chill for up to 4 hours, or serve immediately.

Notes: You can add in shredded carrots, chopped scallions, zucchini, squash, etc. It's all a matter of personal taste.

Posted by Dianne at 1:20 PM | Comments (0) | TrackBack

September 21, 2009

Better Bites: Vegetable Soup with Basil

Vegetable Soup with Basil

Soup is an easy, yet healthy and delicious way to get a balanced meal all in one bowl! This version pairs fresh ingredients, with little work, and yields a fabulous end result that not only is great the day you make it, but is better the next day and can even be frozen for later! That's my kind of meal!

bbdd2

What You'll Need:
Extra virgin olive oil
2-4 ears of corn, stripped from the cob 1 small red onion, chopped
2-3 carrots, sliced into rounds
2-3 yellow squash, cut in half and sliced
1-2 cups of green beans, chopped
3-4 ribs of celery, chopped
1 cup of mushrooms, chopped
Sea salt
Finely ground black pepper
1 quart of tomato sauce (Note: I used some I canned)
1 quart of diced tomatoes (Note: Again, I used ones I canned)
1 quart of water
Fresh basil, torn or cut into strips

In a large stock pot sauté vegetables in a little extra virgin olive oil, with a pinch of sea salt and black pepper until onions are tender. Add tomato sauce, diced tomatoes and water and stir to mix. Bring to a quick boil, then reduce to a simmer and cook covered for 30 minutes.

Remove cover and add basil:

Vegetable Soup with Basil

Cook for an additional 5 minutes uncovered or until basil is wilted. Serve immediately.

Notes: Any vegetables will work. Zucchini would be a nice addition, as would leeks. This soup, made as listed is vegan.

Posted by Dianne at 1:24 PM | Comments (2) | TrackBack

September 18, 2009

Friday Link Love

flldd2009

I still haven't gotten through my RSS feed (Beginning to wonder if I ever will! ;oP) but I've got some great links to share with you, so let's get started!

Sticky, Gooey, Creamy, Chewy shared some Break Up Bars. I think we've all had our hearts broken at one point or another. Wish I had had these around way back when!

Who doesn't have a ton of zucchini lying around this time of year? So what to do with it? How about some Oven Fried Zucchini Crisps from Fab Frugal Food! Those look fabulous!

Sweet Nicks had two links that really caught my eye...Peanut Butter Cup Cookies and OMG 5-Minute Individual Potato Gratin. I'll take some of each!

Half Baked posted some awesome looking Hawk's Bars. Chocolate and caramel is always a hit with me!

Kalyn from Kalyn's Kitchen posted a wonderful looking Zucchini Bake with Feta and Thyme that gives you something else to do with those end of the season squash!

Two Peas and Their Pod made some homemade yogurt. If you have never tried homemade yogurt I highly recommend it! It's easy to make and the taste just can't be beat!

How many True Blood fans out there? (I am! I am!) Want to try Terry's Jailhouse Chili? Loving True Blood in Dallas shares a recipe for just that!

And last but not least The Hungry Mouse talks Braided Callah Bread. How great does that look?

What caught your eye this week?

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September 17, 2009

What's For Dinner?

ddwfd2009

What's for dinner? That is the question of the day! I'm craving Southern comfort foods, like chicken and dumplings, buttermilk biscuits, cobbler, etc. But this isn't my "cheat" day so I'm trying to forget about those (As if THAT is possible! ;oP) and focus on something a little more healthy.

Not sure what we are going to have yet. Maybe some yellow beans, salmon and roasted sweet potatoes...Hmmm. I'm sure I'll figure it out eventually!

What are you having?

Posted by Dianne at 12:21 PM | Comments (2) | TrackBack

September 16, 2009

What's For Dinner?

ddwfd2009

Jamison has class tonight. He'll most likely have left over pizza or roast beef before he heads off for class. Alexis and I are having a chicken and wild rice soup that I have thrown together in the slow cooker using left overs out of the fridge.

What are you having?

P.S. Still not completely back up and running. It will probably be this weekend before I have time to figure out where my software is and things like that. Things SHOULD be back to normal on Monday! Fingers crossed!

Posted by Dianne at 12:52 PM | Comments (2) | TrackBack

September 15, 2009

Getting Things Situated...And What's For Dinner?

I got a new computer and I'm still trying to get everything sorted out. All of my recipe pictures are on the old computer, along with my photo editing software. I have to figure out what I'm going to do from here in terms of the new computer and I'm trying to get used to the new operating system (which sucks) and how the computer is set up. I'm also trying to remember user names and things like that too, so as you can see no graphics or pictures on this post today. It may be a day or two before I get everything switched over and get back to posting. I'm going to try and transfer some things over this evening, but the photo editing may be a bit tricky for a while...

So anyway, let's talk about What's For Dinner?!

Tonight I know Alexis and I are having roasted sweet potatoes and brussels sprouts. Jamison will have roasted potatoes, but I'm not sure what the main course will be. I haven't figured out that key element yet.

What are you having?

Posted by Dianne at 12:31 PM | Comments (2) | TrackBack

September 14, 2009

What's For Dinner?

ddwfd2009

As you can see I'm way behind today. Hopefully Better Bites will be back next week!

Jamison went in to the office today and from there he'll go to pick up our CSA and then on the class, so Lex and I are on our own for dinner tonight. We're having "roasted" chicken (it's in the slow cooker now), roasted asparagus and a cucumber/corn salad.

What are you having?

Posted by Dianne at 2:12 PM | Comments (2) | TrackBack

September 11, 2009

Friday Link Love

flldd2009

I haven't had time to read blogs again this week, BUT I did find some links that I liked via some of the people I follow on Twitter! Hopefully I'll get back to my lonesome little RSS feeds one of these days, but for now let's jump right in!

Ever heard of nut milks? I've heard of almond and cashew milk, but never peanut milk. Have cake, will travel shares a recipe for peanut milk. How fabulous does that look?

Tartlette posted a gluten-free Chocolate Truffle Tart that looked right up my alley! Jamison probably wouldn't touch this with a ten foot pole, but I've never met chocolate I didn't like!

Check out the New York Style Pizza posted by Kristen at Dine and Dish. Who says you can't have pizza at home?

I'm a huge fan of sweet potatoes. They are most likely one of my favorite foods! Vanilla Sugar posted a Sweet Potato Hash that I'm definitely going to be making soon!

Blueberries are also a personal favorite! How great do the Blueberry Cheesecake Muffins that Having Fun In the Kitchen shared look? Yum!

Meet Me in the Kitchen posted a recipe for Sesame-Chile Chicken with Gingered Watermelon Salsa that really looked like a fabulous summer time meal!

Check out Macheesmo's Baked Mashed Potato Dip...Oh my! How great does that look?

Now let's take a look at another blueberry link! No Fear Entertaining shared some Big and Bold Blueberry Muffins that look divine!

And last but not least chocolate and caramel are one of my favorite combos and Recipe Girl's Fudgy Caramel Brownies look like heaven on a plate to me!

What caught your eye this week?

And to round things up let's pause for a moment and remember today's sad history. 9/11 always brings me a day long sense of melancholy as I'm sure it does many of you as well. My thoughts go out to the families and friends who lost loved ones as this day is even harder for them. Take a moment some time today and pause to remember. It is important not to forget.

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September 10, 2009

What's For Dinner?

ddwfd2009

Tonight we're having baked cod, which I haven't decided how I am going to season yet, roasted potatoes and roasted asparagus.

What are you having?

Update: 5:29 PM: Scratch that...We're having OutBack instead!

Posted by Dianne at 2:56 PM | Comments (3) | TrackBack

Chocolate Cake à la Alexis

Chocolate Cake à la Alexis

A few weeks ago Alexis wanted to make a chocolate cake. She told me what to put in the cake, and I figured out the right quantities. What we came up with was a very moist, very tender, really fabulous chocolate cake! Top it with your favorite frosting/icing and you've got the perfect treat!

What You'll Need:
1 1/2 cups of unbleached all purpose flour
2/3 cups of cocoa powder
1 cup or organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 teaspoons of vanilla
1/3 cup of safflower oil
2 eggs
1 cup of buttermilk

Preheat oven to 350 F.

In a large bowl add flour, cocoa, sugar, sea salt and baking powder and stir until well mixed.

Make a well in the center of the dry ingredients and add vanilla, oil, eggs and buttermilk. Stir until all the ingredients are well incorporated.

Pour batter into an 8 X 8 inch dish that has been sprayed with non-stick spray. Bake for 30-40 minutes until cake sticks done.

Cool and top with your favorite frosting or icing.

Notes: If you wanted to switch things up a bit you could use mint or almond extract instead of vanilla. Mini chocolate chips would be a fabulous addition too.

Posted by Dianne at 12:13 PM | Comments (4) | TrackBack

September 9, 2009

What's For Dinner?

ddwfd2009

Jamison has class tonight. I'm not sure what he'll have before he heads off. Alexis and I are going to have some sort of soup, but I'm not sure what kind yet.

What are you having?

Posted by Dianne at 3:13 PM | Comments (3) | TrackBack

Smash Potatoes

Smash Potatoes

Potatoes are one of the quintessential side dishes that you often see on the menu. Most people like potatoes so they are a safe bet in most cases. Mashed, roasted, boiled, fried, the ways to make them are endless, yet perfect!

This version uses boiled new potatoes and takes them to a whole other level! Herbs, garlic and olive oil combine to make an interesting, yet delicious take on a classic side dish. Who says potatoes can't have a little pizazz??

What You'll Need:
1 pound of new potatoes, cooked to fork tender
Extra virgin olive oil
6-8 cloves of garlic, chopped
Fresh chives, chopped
Fresh Rosemary, chopped
Sea salt
Finely ground black pepper

In a large pot of water boil new potatoes with a little sea salt until fork tender. Drain potatoes and set aside:

Smash Potatoes: New Potatoes

Chop herbs and garlic and have them ready to go:

Smash Potatoes: Herbs and Garlic

Preheat oven to 450 F.

Place cooked new potatoes on a baking sheet lined with a silicone baking mat or parchment paper:

Smash Potatoes: Ready to Smash

Using a heavy cup or glass smash the potatoes flat:

Smash Potatoes: Smashed

Drizzle with olive oil:

Smash Potatoes: Olive Oil

Add garlic:

Smash Potatoes: Garlic

Sprinkle with herbs, sea salt and pepper:

Smash Potatoes: Herbs

(Note: I actually forgot to add the salt until AFTER they baked, but this is where you should add it, before you put it in the oven.)

Bake for 20-25 minutes until golden brown:

Smash Potatoes: Baked

Serve immediately.

Left overs also make the perfect addition to a big salad:

Smash Potatoes: Leftovers in a Salad

Notes: You can use any herbs you like. You could also add some grated Parmesan cheese if you liked.

Posted by Dianne at 12:53 PM | Comments (2) | TrackBack

September 8, 2009

What's For Dinner? Plus Week 17 of Our CSA!

First up let's take a little peak into our CSA bag this week!

CSA Week 17

We ended up with baby carrots, garlic, yellow grape tomatoes, bell peppers (which I froze most of), a red chile pepper, jalapeños, more raspberries (which I'll most likely freeze for my sister since Alexis hasn't eaten all of the ones from last week yet and I'm not a fan), squash (which I froze), green beans (which I froze), red skinned potatoes, more basil (Which I hung up to dry...Anyone near me that needs any dried basil I can probably hook you up! ;op) and an eggplant which is buried under the basil.

We almost forgot to go pick up the CSA stuff given it was Labor Day, but I remembered just in the nick of time and we got over to the farm around 7 pm. Better late than never I guess!

Now let's talk about What's For Dinner?!

ddwfd2009

Tonight Jamison and Alexis want pizza so we're making some homemade pizza! Lex will have mozzarella, Parmesan, tomato sauce and black olives on a regular crust. Jamison will have rice mozzarella, tomato sauce, ground beef and pepperoni on a gluten free crust. And I'm going to play around with some sort of eggplant pizza for myself.

What are you having?

Posted by Dianne at 2:53 PM | Comments (2) | TrackBack

Bow Tie Pasta Salad

Bow Tie Pasta Salad

I love pasta salads. They are so easy to throw together and you have something fabulous, yet delicious that is so easy to share! Pasta salads are just perfect for cook outs, picnics or even pot luck dinners.

This is the pasta salad that I ultimately sent to the shelter a few weeks back. It combines pasta, fresh vegetables, a few canned items and dried herbs to make the perfect all around dish. Easy and delicious...Now I like that!

What You'll Need:
1 - 1 pound box of bow tie (farfalle) pasta, cooked according to package directions and cooled
1 - 14.5 ounce can of diced tomatoes, drained
1 - 3.8 ounce can of black olives, drained and sliced
1 cucumber, speared and chopped
1-2 raw ears of corn, stripped
1/2 cup of extra virgin olive oil
1/4 cup of champagne vinegar
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of sea salt
1/2 teaspoon of finely ground black pepper
1/3 cup of Parmesan cheese

Cook bow tie pasta, drain and set aside to cool. (Note: If you want to speed up the cooling process you can run cool water over the pasta and it cools almost immediately.)

Bow Tie Pasta Salad: Bow Tie Pasta

In a large glass bowl toss together diced tomatoes, black olives, cucumber and corn until well mixed:

Bow Tie Pasta Salad: Vegetables

Next up is mixing your dressing. I like to use a canning jar and shake it all together, but you can whisk it in a bowl if you like.

Add olive oil, vinegar, oregano, basil, thyme, sea salt, pepper and Parmesan to a glass jar and place the lid on tightly. Shake until ingredients are well mixed:

Bow Tie Pasta Salad: Dressing

Add cooled bow tie pasta and dressing mix to the bowl with the vegetables and toss to coat:

Bow Tie Pasta Salad

Chill for at least 2 hours to overnight and then serve.

Notes: You could add chopped onion and or bell pepper. Since this doesn't use fresh tomatoes you don't have to worry as much about the vinegar breaking down the tomatoes. I would still eat it within a day or two or making it though.

Posted by Dianne at 1:33 PM | Comments (2) | TrackBack

September 7, 2009

Extending Your Summer Harvest

FYI

Today I'm blogging over at The Greenists about extending your summer harvest. Stop by and let me know how you are extending your season!

Happy Labor Day everyone!

Posted by Dianne at 10:35 AM | Comments (0) | TrackBack

September 4, 2009

Friday Link Love! Another Short Edition

flldd2009

Wow! Go! Go! Go! That's all I seem to do lately. I'm really hoping to catch up blog reading one of these days. That can happen right? ;oP But until then here are a few links I've actually read over the past couple of weeks. This is a very abbreviated Friday Link Love, but something is better than nothing!

First up pop over and take a look at the Blueberries and Cream Muffins from goodlife {eats}™! How fabulous do those look?

Half Baked shared a really great looking Cantaloupe Soup. I've always wanted to try something like this, but never have.

You all know I'm a huge fan of key lime. When I saw the Chocolate and Key Lime Cupcakes on No Fear Entertaining I almost wanted to lick the screen! Yum!

And that's it! Like I said, very short, but that's all I've read the past few weeks!

What has caught your eye lately?

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September 3, 2009

What's For Dinner?

ddwfd2009

Tonight we're having pulled pork, roasted fingerling potatoes, corn on the cob and a tomato salad.

What are you having?

Posted by Dianne at 1:11 PM | Comments (8) | TrackBack

Kicking Up A Tomato Sandwich With Cornmeal Waffles!

Cornmeal Waffles: Tomato Sandwich

I'm late today, but I'm here!

Yesterday was one of those days. I woke up with a migraine that would just NOT GO AWAY! It wasn't a functioning migraine either, it was a shut myself in my dark room with the fan on and sleep all day sort of migraine. Even after the migraine finally started to abate around 4:30 yesterday afternoon I felt tired, zombie like and sore. Days like that make me glad Jamison works from home most days! I woke up this morning feeling better, but way behind on everything!

So without further ado, let's talk some cornmeal waffles/tomato sandwiches!

Tomato sandwiches are one of my all time favorite summer treats! There is just nothing like a tomato sandwich on a corn cake! It takes a while to make corn cakes though, so I started thinking of ways to speed up the process. I'm all about finding ways to do things faster!

Corn cakes are cooked like pancakes, so there is a lot of standing around waiting to flip them and such. Pancakes made me think of waffles, because I prefer waffles over pancakes for the simple fact that you can make them much faster, and then I decided the perfect way to cook corn cakes would be in waffle form, so I decided to give it a whirl and it worked perfectly!

This method is a quick, easy way to make delicious, hearty yet healthy, whole grain corn cakes. What's better than that?

What You'll Need:
2 cups of yellow stone ground corn meal
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
1 1/4 cups of buttermilk
2 eggs
Tomatoes
Sea salt for sprinkling

Preheat waffle iron at medium heat.

In a large bowl stir together corn meal, salt, baking soda and baking powder until well mixed. Next add milk and eggs:

Cornmeal Waffles: Making the Batter

Stir together ingredients until thick batter forms:

Cornmeal Waffles: Batter

(Note: Depending on humidity you might need all of the milk, part of the milk or maybe just a bit more. You want a thick batter that is not runny.)

Spray your waffle iron with non-stick spray or brush with oil. Place scoops of batter on your preheated waffle iron:

Cornmeal Waffles: Ready to Cook

If you want you can spread the batter out to the edges to make them uniform, but with these I actually like them to be a bit rustic.

Cook for 2-4 minutes until golden brown:

Cornmeal Waffles

Repeat until you run out of batter. This will make 6-8 waffles.

Cornmeal Waffles

Now you're ready to make your sandwiches!

How you put together your sandwich is a matter of choice. I like tomato sandwiches when they are on corn cakes or corn waffles pretty simple. I either like them with mayo and tomatoes, or with mayo, tomatoes and cheese. This go around I stuck with the former. If I eat a tomato sandwich on regular bread I like it with avocado, green pepper strips, cucumber, sprouts, cheese and mayo, which is probably my all time favorite sandwich, which is neither here nor there.

Anyway...

You want a nice ripe tomato and big, thick slices:

Cornmeal Waffles: Tomato Sandwich: Tomatoes

This is an heirloom variety we got from our CSA.

Place your condiment(s) directly on to your waffle and then top with tomato(es) and sprinkle with sea salt:

Cornmeal Waffles: Tomato Sandwich

Add lettuce, cheese, bell pepper, avocado, etc. Whatever floats your boat and then top with another waffle and voilà...The perfect tomato sandwich!

Notes: No notes for this one!

Posted by Dianne at 12:43 PM | Comments (2) | TrackBack

September 1, 2009

A Note, What's For Dinner? And Week 16 Of Our CSA!

FYI

Hey everyone!

First up I just wanted to let you know that I may not be posting a recipe every day on Monday through Thursday anymore. I will post a recipe on the the days when I can, but on days like today when things get a bit crazy it will most likely just be What's For Dinner?! Now that Lex is in 1st grade we've got more work on our plate so it makes it a bit more difficult.

Now let's take a peak in our CSA bag this week!

CSA Week 16

We got more basil (I already hung this bunch up to dry!), more raspberries (which Alexis has been eating since I'm not a fan), some pears, bell peppers, green/yellow beans, Roma tomatoes, zucchini, yellow squash and fingerling potatoes.

Now let's talk bout What's For Dinner?!

Tonight I am actually craving spaghettti and for those of you who have been around Dianne's Dishes for a while you know that is rare! Jamison will have gluten free spaghetti with meat sauce, Lex will have fettuccine noodles with tomato sauce and I'll have fettuccine noodles with a mushroom garlic sauce, which I'll add onions, green peppers, more mushrooms and possibly some ground beef, topped with freshly grated Parmesan cheese. We'll also have garlic bread (gluten free for Jamison) and a salad for Lex and me.

What are you having?

Posted by Dianne at 1:23 PM | Comments (6) | TrackBack