Sauteed Combo

While glancing through the Big Y's sales flyer last week the fresh New Jersey Zucchini and Summer Squash sure caught my attention!  In the summer one of our fave veggie dishes that goes so well with grilled fish is Sauteed Combo, so I purchased 3 small tender Zucchini and also 3 small yellow Summer Squash.  Fresh veggies are delicious!  This is a quick to make & yummy dish that does not need much attention.      

Sauteed Combo

Ingredients:
2-3 Tablespoons Olive Oil for Sauteing & Baking
3-4 small Zucchini &/or Summer Squash
1 Tomato
1/2 teaspoon dehydrated Parsley
Oregano, Basil & Garlic Powder - 2 shakes of each from the bottles in my Spice Rack


Method:

1. Wash veggies in cold running water.
2. Cut Zucchini & Summer Squash in slices.
3. Heat Olive Oil in Saute skillet, Medium heat.
4. Place Zucchini & Squash in skillet and saute.
5. Sprinkle Parsley on top.
6. Sprinkle on Oregano, Basil & Garlic Powder, as desired. 
7. Saute until tender, turning slices over - usually 20 - 25 minutes.
8. Cut tomato into chunks and add into skillet.
9. Heat until tomato is warm.

There are enough remaining veggies in my fridge to enjoy this, again, tomorrow evening.  Before we know it, our local produce will be available.  :) 

Enjoy!
Yummy!

       

Dramatic Change

Last Wednesday about 3 hours after I wrote my last blog post a very dramatic and tragic change occurred in my area.  A tornado started in Westfield, MA and intensified as it hit West Springfield. Then, it passed over the Connecticut River and hit Springfield and kept going.  It traveled for 39 miles. A total of 3 tornadoes passed through this area - the other 2 were weaker. 

Springfield, MA borders my town of Longmeadow on the north.  My husband & I drive many times through the South End of Springfield into Downtown.  The EF3 tornado hit this area - causing devastation - and then continued onward causing additional destruction through many more neighborhoods of Springfield and to other towns in its path.  

The South End of Springfield is about 2 miles from my home and about 10 minutes driving distance.  We residents of Longmeadow did not see the wrath of the EF3 tornado on our homes or property.  Many families lost their homes and apartments.  Buildings were destroyed.  Four people lost their lives.  Schools will re-open tomorrow.  

Below is a video from the American Red Cross that provides just a glimpse of what happened last week...



The American Red Cross is an organization that is aiding the residents of Springfield, West Springfield, Monson and other towns that were affected.  Last week my husband & I made a contribution to help our neighbors.  If you would also like to make a donation to the American Red Cross to help in this crisis in Western MA, it would be greatly appreciated by the residents of Western MA. 

Sincerely,
~Judy/

Solar Green Tea

The sun has been brightly shining and it feels like summer has arrived!  My glass pitcher found its way out of the cabinet and has been put to work.  Solar Green Tea!  :)  This is not prepared with matcha - the fine powdered green tea that is used in the Chanoyu - but made with tea bags.  

This past weekend family members were in town and cold unsweetened Solar Green Tea was a hit!  It's similar to the tea that our MIL/mom made many years ago.  She lived in the sunny state of FL and used cold water, bags of black tea and the sun to prepare her beverage.  Her thought always was - "Why purchase it when you can make it so easily yourself?"  I like that thought!  I also like Solar Green Tea.

The method is easy.  Easy is good!  On a sunny day I fill my glass pitcher with cold water and place it on my front window sill.  Add 3 Green Tea teabags and forget it for 3 - 4 hours.  Later, remove the tea bags, cover and place in the fridge.

While my Solar Green Tea was brewing, I was on my computer.  Whenever I looked out the window in my Computer/Sewing Room, the gorgeous Peonies were in view!

This afternoon I need to "brew" another pitcher!

I'll Enjoy!
Yummy!

***Update - June 2, 2011
Yesterday afternoon as I was "brewing" my pitcher of Green Solar Tea, I didn't know that Mother Nature was brewing a surprise for us residents of Western Massachusetts.  The city of Springfield borders my town of Longmeadow on the north - here in MA.  We drive into the South End and Downtown so often.  We are accustomed to snowfall, but not tornadoes.  Today has been a day of helping and thinking of our neighbors.
~Judy              

Spanish Rice

Oh, this past week our household has been a whirlwind of volunteer activities!  Spring is always a very busy happy time at the 5 museum complex - the Springfield Museums - where I give tours to groups of students who are visiting on School Field Trips.  History and Art are fascinating!  The Springfield Museums is a beautiful complex with large life size bronze statues of Dr. Seuss and of Horton on the green.  Yes, Theodor Seuss Geisel (Dr. Seuss) was born in Springfield, MA and his work is honored with these sculptures and with many more.

This past weekend our Town Green here in Longmeadow was filled with talented crafters and artists, food and local history.  Visitors enjoyed themselves while chatting with friends.  Long Meddowe Days is in May and my hubby was on the planning committee.  

Dinners have been quick, easy and nutritious.  With all of the bustle on the home front, I was so pleased one night to locate 2 Cups of the "leftover" Rice, served two days earlier, in my fridge.  It was the beginning of Spanish Rice.  Was that ever a time saver after a non-stop day! 

Spanish Rice

Ingredients:
1 lb. Ground Beef, browned
1 can (15 oz.) Tomato Sauce
1 can (15 - 20 oz.) Tomatoes - whole or pieces, drained
1 Green Pepper - cut into strips, optional
2 Cups cooked Rice

1/4 tsp. Oregano
1/4 tsp. Basil
1 Tablespoon chopped Parsley

Method:

1. Brown 1 lb. Ground Beef.
2. While browning Beef, combine Tomato Sauce, Tomatoes and cut Green Pepper in large pot and simmer.
3. Add browned Beef and stir.
4. Add in cooked Rice, Oregano, Basil and Parsley.  Stir well and simmer 30 minutes.
5. Stir occasionally while simmering.

This quick and easy meal simmered while we watched the 6:30 PM news.  After dinner was finished there was "some" remaining Spanish Rice that was placed in a small bowl.  It made a great lunch for my hubby the next day.

Do you use leftover Rice in another meal?

Enjoy!
Yummy!

 
        

Blueberry Bread

A good amount of yardwork in the perennial gardens was accomplished yesterday.  The Iris buds are getting ready to blossom and the Peonies, too.  After dinner I opened our freezer door to "graze" for dessert.  Yes, a container of ice cream was located, but the slices of Blueberry Bread caught my attention.

About three weeks ago I had baked Blueberry Bread.  It was after I searched for a new blueberry recipe that would not need a lot of attention.  I had defrosted 2 Cups of the berries in my fridge and didn't have  time to bake the muffins.  The 2 Cups of defrosted Blueberries beckoned to me whenever I opened the fridge door.  I located a Blueberry Bread recipe that required far less Sugar than Flour.  Better yet, typical of a dessert bread recipe - it took little time to prepare!  The Blueberries were added last.  I wasted no time in printing out my find!

Soy Milk, Olive Oil, Cinnamon and Nutmeg are staples in my kitchen, so I adapted Diana Rattray's Blueberry Bread recipe found on southernfood.about.com.  This time I used the 1 Whole Egg rather than my customary 2 Egg Whites for the Whole Egg.  

After the bread cooled, I sliced it and we found it moisty and delicious!  The remaining slices were placed in sandwich bags and then into a Ziploc Freezer bag.  Into the freezer they went to be enjoyed on another day, such as yesterday.   

Blueberry Bread
inspired by Diana Rattray on southernfood.about.com

Oven:  350°F     Time:  70 Minutes

Ingredients:
3 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Egg, beaten
1 and 2/3 Cups Soy Milk
1/4 Cup Olive Oil for sauteing and baking
1 teaspoon Vanilla Extract
1 and 1/2 to 2 Cups Blueberries, can be frozen and defrosted

* About 2 Tablespoons Additional Flour to coat Blueberries

Method:

1. Preheat oven to 350°F.
2. Spray a 9" x 5" loaf pan with PAM.
3. In a large bowl combine dry ingredients and stir.
4. In a medium bowl combine beaten Egg, Soy Milk, Olive Oil and Vanilla Extract.
5. Add liquid ingredients to dry ingredients and stir until moistened. 
6. Coat Blueberries with additional 2 Tablespoons Flour.  When coated they do not all sink while baking.
7. Add Blueberries to batter.
8. Place batter in loaf pan that has been sprayed with PAM.
9. Bake at 350°F for 70 Minutes.  Test for "doneness" with cake tester/toothpick coming out clean when inserted.
10. Cool on cooling rack for 10 Minutes before removing from loaf pan.
11. Remove from pan and allow to cool before wrapping. 

Yes, Vegetable Oil and Milk can be used, but I now substitute these products with Olive Oil for sauteing and baking and Soy Milk. Do you use either of these products more often, now?

This Blueberry Bread tastes best if you can wait 1 day before cutting into slices and eating.  It's also a GREAT treat to bake and freeze the individual slices for another time!

Enjoy!
Yummy!

Happy Mother's Day!

Many years ago while browsing in the gift shops in Essex, CT a small plaster plaque caught my attention.  This plaque claimed its territory in the middle of family photos on our "wall of fame".  My younger son gave this name to our photo wall that's located in our Family Room.  :) 

Two decades plus a few years have passed since I made this purchase.  I always smile whenever I glance up and read these words of wisdom.  Today is a fun day!  

Happy Mother's Day!
Enjoy!

    

Sometimes...

...rethinking the process is needed!  That certainly was the situation Sunday night after my yogurt fiasco!  In the early afternoon the milk was prepped and I happily filled my Donvier yogurt containers.  The timers were set.  I had a wonderful chat with neighbors and even more neighbors while taking the daily walk.  In other words, the entire afternoon was spent outside enjoying the sun filled day.  Later that evening the two yogurt makers' buzzers signaled that it was time to place all of the containers in my fridge.  Oh, much to my great surprise all was not well in the yogurt department.  Everything remained in a liquid state and down the drain it went.  :(

Perhaps the milk was too hot when I added the culture.  Maybe I miscounted the amount of yogurt I added.  It still remains a mystery to me, because I used my thermometer.  This did happen about 1 and 1/2 years ago.  Whatever the reason, I started anew today.  The view outside my front window still shows the tulip beds, but the flowers are closed while the rain falls downward.  

Sure hope the yogurt - with a new starter - is in a solid state tonight!  :)