Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Gardening Gems October 2022 Yogurt, Muffins & Mexican Lasagna

 Every year in the Fall I host the Gardening Gems Club.  Today is that day!  Here is the handout I prepared for them.  

Gardening Gems, October 2022              Karla Kimball Advanced Master Food Safety Advisor 

 Mexican Lasagna

1 lb. hamburger
2 c. salsa
¼ c. taco seasoning
1 t. chili powder
1 bag Doritos, any flavor
1 c. chopped red and green peppers
½ c. chopped onion
1 to 2 tomatoes, diced
2 c. grated cheese
Brown hamburger and add salsa and seasonings.  Set aside.  Spray a 9x13 baking dish and cover the bottom with Dorito chips.  Cover the chips with the meat mixture.  Top with a layer of peppers, a layer of onion and a layer of tomatoes.  Sprinkle with grated cheese.  Bake at 350 for 30 minutes. 
 
Healthy Lemon Yogurt Zucchini Muffins
2 large eggs
1/2 c. plain yogurt   (I used lemon yogurt)
1/2 c. honey
2 T.   Coconut oil, melted
1 large lemon zest and juice
2 c. shredded zucchini
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
½ c. coconut
2 1/3 c. whole wheat flour or spelt flour or 3 c. all-purpose flour
Topping:
1/3 c. rolled or quick oats
1 ½ T. honey
1 ½ T. coconut oil, melted
1 large lemon zest of
1/3 c. coconut

Preheat oven to 350 degrees and line muffin tin with liners or use silicone muffin tin.

In a large mixing bowl, add eggs, yogurt, honey, oil, lemon juice, lemon zest, zucchini, baking powder, baking soda, and salt; whisk well to combine. Add flour and coconut and stir gently to mix. Do not over mix.

To make topping: In a small bowl, add oats, honey, oil, lemon zest, coconut flakes and mix with a spoon.

Using large ice cream scoop, fill 12 openings with batter and spoon topping on top (if using). Bake for 25 minutes or until toothpick inserted in the middle comes out clean.  Remove from the oven and cool muffins in the tin for 10 minutes and then transfer to a cooling rack.

 

Websites to explore:

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend

https://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

https://nchfp.uga.edu/publications/uga/uga_freeze_fruit.pdf

https://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

https://nchfp.uga.edu/how/can_03/tomato_ketchup.html

https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

https://nchfp.uga.edu/how/general/recomm_canners.html

https://nchfp.uga.edu/how/general/equp_methods_not_recommended.html

**    https://nchfp.uga.edu/  for all your questions, National Center for Home Food Preservations

Or   https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning  The USDA Complete Guide to Home Canning

Great sites for sourdough https://www.theperfectloaf.com/beginners-sourdough-bread/ & https://ballerinafarm.com

Instant Pot Yogurt

I keep experimenting with my yogurt.  These are my notes and suggestions for making yogurt.

 I use my 8 quart instant pot because I like to make a big batch.

 Instant Pot Yogurt

Pour milk into the instant pot (don’t fill past the fill line).  You can use any kind of milk, 2%, whole, etc.  I prefer whole raw milk.

Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure.  In fact you can just use a glass lid if you would like.

 Press the YOGURT button until the word boil appears.  It takes about 45 minutes for the word YOGT to appear.  This means the milk has reached the pasteurization temperature of 176 degrees.  You can use a thermometer to check and make sure.  I recommend you do at least for the first few times.  Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees.  Use your thermometer!!  This temperature is important because if it is too hot you will kill your active yogurt.  Once this temperature is reached.  Add 3 oz. of live active yogurt and stir well. A good one is Tillamook french vanilla yogurt. But only 3 oz.  as more can make your yogurt runny.

Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear.  I adjust the hours to read 11:00.  You can adjust this anywhere from 8:00 to 24:00 hours, depending on the flavor you like.

 

When the time is up I open it up and place a silicone or glass lid on and place in refrigerator.  Once it has completely cooled I open it up.  Sometimes there is a lot of the liquid whey floating on top.  If so, I skim it off into a wide mouth jar.  This can be used in soups, gravy, smoothies or whatever.  It is full of probiotics and very good for you.

 The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar.  I freeze it for my next batch of yogurt.

 Then you can strain the yogurt if you want to.  Strain it until it is as thick as you want it to be.  Sometimes I don't strain it at all.  You certainly don't have to.  Once again anything that you strain off is called whey and if very good for you.  Find a way to use it.

 At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.

 Some ideas for flavoring.

 I like to divide it in half and make 2 different flavors from 1 batch.

 My most used method is 1 package of unsweetened Kool-Aid + ¾ to 1 c. sugar.

My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

 Freezer jam makes a great flavoring.

 A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring.  Lemon pudding is my favorite!!

 If you want to keep it sugar free, my favorites are agave or honey.

 Granola topped with fresh or frozen fruit is great too.

 You will find your favorites too!!

 As for storing your yogurt....I like to use wide mouth canning jars with plastic lids.  Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace.  I often put some of it in the freezer for later.  If you want individual serving sizes simply use half pint jars.

Easy Blackberry Cobbler

 The Blackberries are on!!!  So, what to do with all of them.......I made 4 of these yesterday!!  

Easy Blackberry Cobbler
4 c. fresh blackberries
1 T. lemon juice
1 large egg
1 c. sugar
1 c. flour
1 t cinnamon
5 T. butter, melted

Place blackberries in a  sprayed 8-inch round or square baking dish; sprinkle with lemon juice. Stir together egg, sugar, flour and cinnamon in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Sprinkle with additional sugar, if desired.   Bake at 375° for 45 to 50 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with  ice cream or whipped cream, if desired. 

For a  6 inch round bake for 35 minutes.  For 2 - 6 inch pans I used 2 eggs and added a bit more sugar and flour....kept everything else the same.  

For individual servings, bake for 30 to 35 minutes 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

Make a Mix......homemade versus store bought

I taught this class tonight for Gardening Gems.

There is no greater preventative investment in your health than in your nutrition. Preparing homemade food offers a variety of advantages.

Studies show..... food prepared at home is healthier. We eat fewer calories when we cook at home. And when restaurant dishes and home cooked meals are compared on a per-calorie basis, home cooked meals are healthier. ... They also have more fiber, calcium, and iron compared to food that's prepared away from home.  Cooking at home contributes to healthier diets. ...Cooking at home reduces calorie consumption. ...Cooking at home saves money.  Cooking at home gives us more control. ...Cooking at home brings joy!

whole foods versus processed foods…... “make versus buy” ……Homemade versus store bought isn’t on everyone’s radar but it is a good thing to consider

So, let’s weigh the pros and cons of Homemade versus Store Bought…..

Make A Mix Recipes

Brownie Mix 

Place in a quart size Ziploc bag – make as many bags as you want.  

2 c. sugar

1½ c. flour

½  c. cocoa

1 t. salt

When ready to mix:  add 4 eggs, 1 c. oil, 2 t. vanilla

Stir well and pour into a sprayed 9x13 pan.  Bake at 350 for 20 to 25 minutes.  Feel free to add nuts or chocolate chips if you desire.

Hot Cocoa Mix

4 c. Chocolate milk powder (Nestles’ or bulk at Winco) 

10 c. powdered milk powder

4 c. powdered sugar

1 ½ c. creamer powder 

Mix well and store in air tight container.  To serve – Mix ¼ c. with 1 cup hot water.  Stir. This makes a BIG batch….cut it in half if you want.  

Italian Seasoning Mix

¼ c. dried basil

¼ c. dried oregano

¼ c. dried rosemary

¼ c. dried thyme

2 T. dried parsley

¼ c. dried onion flakes

3 T. garlic powder

Combine in a small bowl.   Store in a pint jar.  Label & date contents.  Best used within 6 months.   Shake or stir before each use.  Use in any recipe calling for Italian Seasoning.  Great addition to soups, meats, meatballs, sauces, etc. 

Homemade Italian Dressing

 1 c. olive oil

2/3 c. white wine vinegar

2 T. Italian Seasoning Mix 

Pour all ingredients into a pint jar.  Shake well.  Chill 8 to 12 hours before serving.  Shake or stir before each use.  

Pizza Sauce

1 pint diced tomatoes or 8 oz. can tomato sauce + ¼ c. water 

2 t. Italian Seasoning Mix

1 clove garlic, chopped or 1/2 t. garlic powder 

1/8 t. salt

Stir together and use as any pizza sauce or as a dipping sauce for breadsticks.    

Ranch Dressing Mix

½ c. dried parsley

¼ c. dried dill weed

¼ c. dried chives

¼ c. onion powder

3 T. dried onion flakes 

3 T. garlic powder

2 t. salt

2 t. pepper

2 t. paprika 

Combine in small bowl.  Store in a pint jar.  Label & date contents.  Best used within 6 months.  Shake or stir before each use.  Uses:  dressing, seasoning, dips, sprinkle over chicken & potatoes in the crock pot, etc.  

Ranch Dip

2 T. Ranch Dressing Mix

16 oz. sour cream

Stir together and chill 2 hours.  Great for dipping chips or veggies.  

Buttermilk Ranch Dressing

¾ c. mayonnaise

¾ c. buttermilk

2 T. Ranch Dressing Mix

Combine in pint jar.  Shake well.  Chill 2 hours before serving.  For a thicker dressing add ½ c. sour cream or plain yogurt.  

Ranch Black Bean Veggie Casserole

1 small zucchini, sliced very thin

1 small summer squash, slice very thin

1 T. olive oil

2 T. Ranch Seasoning Mix, divided

15 oz. black beans, drained & rinsed, divided

2 c. crushed tortilla chips

1 ¼ c. buttermilk

1 ½ c.  shredded cheddar cheese, divided

1 medium tomato, thinly sliced

Whisk together oil and 1 T. Ranch Seasoning Mix.  Marinate the squash slices in this mixture and set aside.  Reserve 1/3 c. black beans, mix the rest with the crushed tortilla chips.  Spread this mixture in a sprayed 8x8 baking dish.  Whisk remaining 1 T. Ranch Seasoning Mix with buttermilk.  Pour over the bean mixture.  Layer with ½ c. cheese, tomato slices and ½ c. cheese.  Layer the squash over the cheese.  Scatter remaining black beans over the top and the remaining ½ c. cheese.  Bake at 350 UNCOVERED for 25 to 30 minutes or until squash is tender.  

Seasoning Mixes

Onion Soup Mix

1 ½ c. dried onion flakes

2 T. dried parsley

2 T. onion powder

1 T. garlic powder

1 T. ground turmeric

2 t. salt

1 t. pepper

2 t. sugar

1 ½ t. celery salt

Combine all ingredients in a quart jar.  Shake well.  Label & date contents.  Best used within 6 months.  Shake before each use.     2 or 3 tablespoons = 1 package onion soup mix.  

Use in dips, soups, stews, seasoning for roasts and other meats, hamburgers, meatloaf, etc. 

Best dip ever:  3 T. mix & 16 oz. sour cream.  Stir and chill.  Serve.  

Taco Seasoning Mix

½ c. dried onion flakes or ¼ c. onion powder

¼ c.  salt

¼ c.  chili powder

2 T. cornstarch

2 T. crushed dried red pepper

2 T. garlic powder

1 T. dried oregano

2 T. cumin

Combine all ingredients in pint jar.  Label & date contents.  Best used within 6 months. Shake or stir before each use.  One packet = 2 Tablespoons.    

Uses:  taco meat, enchilada sauce, dip, etc. 

Sweet Rub

1/2 c. sugar

1/2 c. brown sugar

2 T.  Kosher salt

1 T. pepper

2 T. granulated onion

1 T. paprika

1 T. garlic salt

Combine all ingredients in pint jar.  Label & date contests.  Rub on meat, the longer it marinates the better.   Great on pork chops, pork loin, and even steaks and chicken.  My favorite seasoning for pulled pork.  

 

Cream of Anything Soup Mix = substitute for any cream soup:  chicken, potato, broccoli, cauliflower, mushroom, celery, etc.  

1 C. nonfat dry milk

¾ c. cornstarch or flour or instant clear jel *

2 T. granulated onion

1 t. dried basil

1 t. dried thyme

1 t. dried parsley

1 t. pepper

Optional:  ¼ c. bouillon granules, (any flavor, I use chicken) 

When you need a can of cream soup….simply whisk together 1/3 to ½ c. dry soup mix and 1 ¼ c. water or broth or milk in a small saucepan.  Simmer over medium heat until thickened.   

For use in slow cooker recipes……simply add the dry mix and the liquid to the slow cooker and it will thicken as your recipe cooks.

* cornstarch = transparent soup  or flour = opaque soup  or clear jel = transparent & best consistency 

Chicken & Green Bean Casserole

2/3 c. Cream of Anything Soup Mix

2 ½ c. water

4 - 15 oz. green beans, drained

24 oz. chicken, cooked, cubed into bite sized pieces

Optional:  6 oz. fried onions (like French’s)   

Whisk together:  soup mix & water in a sauce pan and simmer over medium heat until thickened.  Combine soup, green beans, chicken and fried onions.  Pour into a sprayed 9x13.  Bake at 350 for 30 minutes, until bubbly and heated though.  

Homemade Cool Whip = this remains stable and works in all recipes calling for whipped topping – it is not whipped cream!

¼ c. cold water

1 t. unflavored gelatin

1 ¾ c. whipping cream, divided

½ t. cream of tartar

3 T. sugar

1 t. vanilla

Pour water into a small saucepan.  Sprinkle gelatin over water, let sit 2-3 minutes.  Heat over medium-low heat and stir until gelatin dissolves.  Remove from heat and cool completely.  Once gelatin has cooled, place 1 T. whipping cream and the cream of tartar in a small Ziploc bag.  Seal bag & shake until cream of tartar is completely dissolved and no lumps remaining.  Use fingers to work out lumps.  Cut off corner of bag and pour mixture into stand mixer bowl.  Add remaining whipping cream and sugar.  Beat with mixer on medium speed about 2 minutes.  Once mixture begins to slightly thicken, slowly pour in gelatin mixture while continually missing.  Add vanilla.  Continue to mix until cream is thick and smooth.  Do not try to whip until stiff as mixture will turn to butter!  

Use in any recipe calling for whipped topping.  You can even freeze it and pull it out to thaw when needed.  

Blackberry Cobbler

I adapted this recipe from a Taste of Home Recipe to use clear jel along with a few other changes.  Served it at Garden Club tonight.  Everyone loved it.  

Blackberry Cobbler
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH:
1 c. flour
1/3 c.sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm.

Can use with other berries or even peaches.

Pumpkin Recipes......

I cleaned out the freezer and found several jars of pumpkin puree that I needed to use.  I made a double batch of Mom's Pumpkin Bread.  It turned out great!!   But I still have 4 more jars to use.  

Whipped Pumpkin Butter
2 cubes (1 cup) butter, at room temperature
1 t. cinnamon
1/4 t. nutmeg (optional)
1/8 t. salt (skip if using salted butter)
3/8 c. pumpkin puree
1/4 c. honey
1 t. vanilla
Beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.

Pumpkin Butter 
4 c. pumpkin puree (make your own or use a can)
1 c. sugar
2 c. brown sugar
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
1/2 t. ginger
or instead of these spices.....
1 T. pumpkin pie spice (make your own, see below)
Place all ingredients in crock pot; stir well.  Cook on High for 1 hour.  Stir and remove lid from crock pot and continue to cook on High for another 2-3 hours, stirring often until desired consistency.  Place in jars.  Store in freezer or refrigerator

Pumpkin Pie Spice
3 T. cinnamon
1 T. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
Stir together.

Pumpkin Vinaigrette
3 T. Pumpkin Butter
1 medium onion
1/2 c. Apple Cider Vinegar
1/3 c. Olive Oil
1/2 t. Mustard
1/2 t. salt
1/4 t. pepper
Blend in blender.

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Herbs....

I hosted Gardening Gems Club on August 13th.....we had a grand time!!!

Here is the handout I shared and a few photos too!!

Recipes USING HERBS from the Kitchen of Karla Kimball

Advanced Master Food Safety Adviser/University of Idaho

GARDEN FRESH HERBED CREAM CHEESE 

16 oz. Cream Cheese, softened

1/2 c. Butter, softened

5 cloves fresh garlic  OR  3/4 t. Granulated Garlic 

2 T. each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 t. salt

1/8 t. Pepper

2 Lemons, zested and juiced (divided)

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.  Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

If you want to watch my corny video here is a link:   

https://karlasrecipeblog.blogspot.com/search?q=garden+fresh+herbed+cream+cheese 

CHEESY GARLIC PULL-APART BREAD

1 loaf round artisan bread

1/2 c.  butter, melted  OR  1/2 olive oil & 1/2 butter

6 cloves garlic, minced

2 T. Freshly Chopped Parsley

1 to 2 c. shredded mozzarella cheese

 Place loaf on a sheet of foil on a cookie sheet.  Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.

In a small bowl, stir together melted butter/oil, garlic, and parsley.

Brush bread with melted butter mixture, making sure to get inside cuts.

Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.

Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty. 

LAVENDER LEMONADE

1 c. lemon juice

¾ c. sugar

2 T. Dried lavender flowers (Place in tea infuser & steep for 15 to 20 minutes) 

Add water & ice to make 2 quarts.  Stir well. 

HERB GARDEN SALAD DRESSING 

3/4 c. mayonnaise

1/2 c. sour cream or greek yogurt

juice of one lemon (1/4 c.) 

1/3 c. freshly grated Parmesan cheese

1/4 c. chopped, fresh parsley

1/4 c. chopped, fresh oregano

2 T. chopped, fresh chives

1 clove garlic

1/2 t. salt

1/8 t. pepper

Place in blender and blend until smooth and creamy. Will keep in the refrigerator for 2 to 3 weeks.

STRAWBERRY DRESSING

1 c. olive or canola oil

¾ to 1 c. sugar

6 to 10 large strawberries (fresh or frozen)

½ t. pepper

¾ t. salt

1 T. fresh parsley

½ c. apple cider vinegar

Place all ingredients in blender and blend well.  Refrigerate.  Shake well at serving time.  Keeps in refrigerator for 3 to 4 weeks.  

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced 

1 t. fresh oregano, minced 

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

For all your canning questions go to:  https://nchfp.uga.edu/search.html 

Flavored Vinegars go to:  https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf

Cucumbers.......

Sour Cream Cucumbers
1/2 c. sour cream
3 T. white vinegar
1 T. sugar
1/2 t. Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Cucumbers with Dill
Mix together:
3/4 c. white or apple cider vinegar
1/3 c. snipped fresh dill
1/3 c. sugar
1/2 t. pepper
4 cucumbers, thinly sliced

Lemon Vinaigrette

This can also be made using limes or oranges....

Lemon Vinaigrette

1/3 c. veg. or olive oil

1 t. grated lemon peel

1/3 c. lemon juice

3-4 cloves garlic, crushed

¼ t. kosher salt

Whisk together. 

Sour Cream Rhubarb Cookies

Marcia sent me this recipe.  It is one of her favorites!!

Sour Cream Rhubarb Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixer bowl, beat the butter and sugar together at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto parchment lined or sprayed baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Tomato Basil Soup

This summer we went to Reed's Dairy in Idaho Falls for lunch.  We had the best Tomato Basil Soup. So for Garden Club Tomato Night, I set out to duplicate their recipe.  I think I have come pretty close.  I made it in my Instant Pot and it worked out great to keep it warm and to serve from.  Everyone at Garden Club loved it!

Instant Pot Tomato Basil Soup



1 onion, diced

2 stalks celery, diced

2 large carrots, diced 

2 to 4  cloves garlic, minced

2 to 3  T. butter

1 t. salt

½ t. pepper

2 t. dried basil or 1/4 c. fresh basil 

2 bay leaves (optional)

2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced

4 cups chicken broth

½ cup heavy cream or whipping cream

2 T. regular clear jel

Using the sauté setting of the electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.

Add the salt, black pepper and basil, and sauté for 1-2 minutes more.

Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.

Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure.  Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid.  Remove the bay leaves.  Puree the soup using an immersion blender.

Stir together the cream and clear jel and add to the soup mixture, stir until well blended.  Taste and adjust seasonings as desired.

These Zinnias growing in my garden have been especially beautiful and the bees and butterflies love them as much as I do.  The seed for these Zinnias came from Gramps.  He loved Zinnias and he grew them every year.  When he passed away his Zinnias were still blooming and so we took some of them to the florist and she incorporated them into his casket spray.  Zinnias are now extra special to us Kimball's as they remind us of Gramps.  Last year for some reason no one's seeds did very well and so we were very limited on seeds this year.  We were afraid if they didn't do well this year we would loose Gramps' seed forever.  So we planted them and took extra good care of them and yes we even prayed for them.  And this year they are absolutely gorgeous.  One of my favorite things in the garden this year!!!  We have enjoyed fresh Zinnia bouquets all summer.

And we are still growing Gramps' garlic too!!  and Yes I used some of it in this soup!!!

Strawberry Jam, Winter's Magic Jam & Clear Jel

CLEAR JEL FACTS & JAM MAKING

BY KARLA KIMBALL, U OF I ADVANCED MASTER FOOD SAFETY ADVISOR

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

What is Clear Jel???

It is a modified food starch derived from corn.  It is available in Instant and Regular forms.  Instant is used for jams, sauces, puddings, basically anything you don’t cook.  Regular is used for pie fillings, soups, gravies, basically those items that you do cook. 

Advantages to using Clear Jel:

·         It reduces the preparation time and calories

·         It reduces the amount of sugar needed in most recipes

·         It saves money over packaged pudding mixes, pectin and etc.

·         It thickens almost instantly – sets up in 10 minutes

·         It makes baked foods chewy and moist

·         It stores indefinitely

INSTANT CLEAR JEL FACTS

It has been precooked and will swell or thicken instantly without cooking.  If mixed properly with other dry ingredients before adding to liquid, it will not lump.  If lumps do appear, whip with a wire whip or blender until smooth.  It is clear and can be colored with Kool-Aid or Jello to the color and taste you want. 

Tips for using INSTANT CLEAR JEL

·         Clear Jel tends to lump so mix it with dry ingredients of at least equal amounts to prevent lumps.  If you need to add more later for added thickening, add small amounts by sprinkling it in, or mix with more dry ingredients. 

·         Mix with a wire whip or blender or mixer. 

·         Takes 10 minutes to thicken so you know right away if you need to add more thickening.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

Tips for using REGULAR CLEAR JEL

·         Dissolve in cold water before adding to liquid.

·         Use for cooked products.

·         A great thickener for a clear and pretty finished product such as, salsa, mandarin sauce, fruit sauces, syrups, BBQ sauces, taco sauces, and etc.

·         If you are converting from cornstarch, flour, or other thickener start by using half the amount of Clear Jel and add more if needed.

·         IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING!!!  It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in. 

FREEZER JAM  (STRAWBERRY IS OUR FAVORITE) This recipe can be doubled or tripled

Stir together in large bowl with a wire whip, making sure the Clear Jel is even distributed into the sugar.

2 c. sugar           

1/3  to ½ c. instant Clear Jel         

1 pkg. unsweetened Kool-Aid (flavor of berries or lemonade)

Stir in:    5 c. mashed berries  or  3 ½ c. berry puree

Stir in:    ½ c. light corn syrup

Sets up in 10 minutes.  Pour into containers.  Can be frozen or used immediately. 

WINTER’S MAGIC JAM    (A good way to use up older canned fruit)

3 qts. Bottled fruit, peaches, cherries, etc., drain & save

1 can crushed pineapple, drain & save

2/3 to 1 c. regular Clear Jel

½ c. water

2 to 4 c. sugar

1 pkg. appropriate flavor, Kool-Aid or Jello

Drain fruit and pineapple and save juices.  Mix together the Clear Jel and water.  Stir in the saved juice, sugar & Kool-Aid.  Cook over med heat until mixture is clear and sugar is dissolved.  Dice or mash the fruit.  The add the fruit & Pineapple  to the liquid mixture and cook until thick, about 10 minutes while stirring constantly.  Pour into jars.  Process in boiling water bath for 10 minutes.  ** You may add lemon juice or spices with the fruit for desired flavor. 

Creamy Cucumber Pasta Salad

Creamy Cucumber Pasta Salad
1/2 lb medium sized pasta (such as penne or rotini)
1 long cucumber or 2 regular, diced
1/2 sweet white onion, julienned *
Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
1/4 t. pepper
2 tablespoons fresh dill
2 tablespoons white vinegar

Cook pasta al dente according to package directions. Run under cold water to stop cooking.
Dice Cucumber & julienne onion* and put in a bowl of water to soak.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.
Recipe Notes
*Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.

Sour Cream Rhubarb Cookies

Marcia shared this recipe with me.
Marcia Weeks McCormick says, " These are really really good. Next time I make them I think I will use strawberry extract instead of vanilla. A little white chocolate drizzled over the top or a sprinkle of sugar on top. Yumm!"

Sour Cream Rhubarb Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

http://www.today.com/recipes/sour-cream-rhubarb-cookies-t89731

Cucumber Tomato Salad & Tomato Basil Bread

Tonight is Garden Club at my house and the focus is on Tomatoes!!  I am making this to share....

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
I kept the dressing separate.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1  T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes. 

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.