October has been a busy month, and things are slowing down any time soon. My kitchen has been especially busy the past week. Thank goodness for Pinterest for keeping track of recipes. With the iPad app it make them even more accessible in the kitchen. Here is some of what’s been cooking… Let’s start with…
Category: Recipes
WINNING!
Saturday was the block’s annual Blocktoberfest, the weather was absolutely perfect. Two constants at our block party are the tie-dye and the chili contest. Both were stellar this year… The chili competition was tough this year, they were all so good it was hard to vote for only three. I entered with Biz’s Best Buffalo…
Sweet Red Pepper Paste
Just as all the sweet peppers from the CSA were taking over my vegetable drawer I got this recipe for Massa de Pimentão (Sweet Red Pepper Paste) in my email. Isn’t the result wonderful looking… I mixed a few spoonfuls of the paste with grated cheese. Fancy pimento cheese. Spread it on bread and transformed…
Peanut Butter Bars
More packages on the porch, always makes me happy. This time it is peanut butter sent to me as part of the Foodbuzz Tastemaker program with National Peanut Board. I love being the first one to dip into a new jar of peanut butter. We actually go through a lot of peanut butter in our…
Fried Green Tomatoes
I pulled out the majority of our garden. Always a sad day. Overall the garden was not a huge success this year. We did get some huge and delicious tomatoes, but we did not get a ton of them. The cherry tomatoes were so small it made them a total hassle to pick and I…
In the Box — CSA Week 23 {Butternut Squash Soup}
A great variety this week. We were headed out to a tailgate so I used the tomatoes, peppers, and onion to make a quick fresh salsa. Just zipped it in the food processor with some garlic. The Broccoli was simply steamed and used to bulk up my breakfast omelets. A good chunk of the hot…
In the Box — CSA Week 22 {Chickpea, Kale and Red Curry Soup}
More tomatoes, woohoo! More sweet peppers, not so much. I have to find a way to make use of these soon. I roasted and stuffed some last week for dinner but that only used up a few. I used up a few more on our Italian beef sandwiches. Beef, sweet with heat, wet! The sandwiches…
Slow Breakfast {Fried Egg, Crisp Kale on Crunchy Barley}
My weekday breakfast routine is in a rut, Greek yogurt, granola, and fresh fruit. This needs to change, especially with the weather turning to the cooler temps of fall. The morning rush doesn’t allow much time to mix it up so on Sundays I like to invest some time to have a nice slow breakfast. …
In the Box — CSA Week 21 {Celery Salt}
Gosh, I didn’t really cook this week. I have been eating leftovers from last week and from Sunday’s celebration. Leftovers are easy enough to throw together when the husband is on the road. The most cooking I did was throwing together a mish-mash of vegetables and potatoes from this week and last to make my…
Fig and Prosciutto Pizza
Fig, Prosciutto, Balsamic Pizza #ratingval# from #reviews# reviews Print Recipe Type: Appetizer Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 6 Ingredients pizza crust Olive oil kosher salt fresh mozzarella, sliced prosciutto figs, sliced balsamic glaze Instructions Heat oven to 425 degrees (or as instructed on store bought pizza crust)….