Tag Archives: Garden

Insalata Caprese

18 Aug

The name means “salad in the style of Capri”.   It’s a simple but delicious dish from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil.  In Italy, unlike most salads, it is usually served as an antipasto (starter or appetizer) not a contorno (side dish).

While it’s unknown whether the salad actually originated on Capri, it became popular after being served there to Egypt’s King Farouk in the 1950s.

Some variations include adding chopped garlic, parsley, and various sauces, like Balsamic vinegar, Italian dressing, etc.  King Farouk reportedly enjoyed it as a sandwich filling.  Some people serve it atop pieces of baguette or other bread.  There’s a little Italian deli by my house that serves a Caprese sandwich and it’s nothing short of scrumptious.  There are countless ways to enjoy this simple little salad.

Last night I went out to my vegetable gardens to see if anything was ready for picking.  Little did I know my four cherry tomato plants were bursting with ripe little treats.

 

 

With the unusually hot weather we’ve been having the past month or so (upper 90s and low 100s) I’m not surprised I haven’t had this many to pick every day.  My plants are full of ripe and unripe little round balls and frankly I can’t keep up.  Tonight I thought I better get a head start and start eating.

I have a few basil plants in my herb garden.  I love basil.  The taste, the smell, everything about it.  Even if I never put a delicious leaf in my mouth, it would make me happy just to put the leaves up to my nose and inhale.  Easily one of my top favorite smells.  I put basil in everything.  In fact, this morning I made little muffin pan omelettes and used the tomatoes and fresh basil. Thank you Bonnie, from recipeshappen for the recipe inspiration.  If you’re not familiar with her blog, check it out, it’s fun.

 

 

Since my garden has been producing such a wealth of tomatoes, and I always have the fresh basil, Caprese salad is my go-to for a light, refreshing, homegrown treat.   One of the best things about Caprese is that there aren’t really specific ratios you have to follow.  Just cut up or slice any type of tomatoes, cut up or tear the leaves of the basil (some are small enough to just throw in as is), add the cheese and dress as you like.  For me personally, I like to add balsamic vinegar and olive oil.

If you’re like me, you don’t always have a block of fresh mozzarella in the fridge and I guess you could even use the shredded stuff for pizzas.  But what I do always have on hand is string cheese (it’s the perfect low-calorie snack for after a work-out).  Some of you may not be familiar with string cheese.   What is it you ask? Why mozzarella of course.  So named because you can peel it from one end or the other and it comes away in a “string”.  Anyway… I take out my handy dandy kitchen shears and cut little discs.  It’s perfect.

 

 

This is a great little salad and one that’s so simple to make (especially when most of the ingredients come from your garden).

 

 

 

 

 

 

 

 

 

 

 

 

 

What’s growing in your garden?

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Eggplant Bhurtha

18 Aug

A friend of mine at work has an impressive vegetable garden.  I don’t know this because I’ve seen it; I’m convinced because of the variety and abundance of veggies she brings in several times each week.  I’m lucky enough to bring home things that I don’t personally grow and at times things I do, but hers are ripe and mine aren’t.  This week was no exception.

Two small purple eggplants found their way home with me and tonight I decided I would find a new recipe to use them.  I searched the internet and as is usually the case came up with a combination of several recipes I could manipulate to suit my family’s taste buds and also utilize ingredients I had on hand.

It’s no secret everyone in my household loves Indian food, so I searched for recipes using the basic ingredients found in that part of the world… cumin, cayenne pepper, tomatoes, onions.  Here’s what I came up with:

 

Ingredients

2 small purple eggplants

2 Tbl vegetable oil

1 medium onion, diced

1 tsp fresh ginger, grated

2 cloves garlic, grated

4-5 small campari tomatoes (or 1 medium tomato), diced up

½ tsp ground turmeric

½ tsp ground cumin

¼ tsp cayenne pepper

Salt & pepper to taste

¼ cup chopped cilantro

 

White rice

 

Directions

You’ll be doing 3 things at once here:  Broiling eggplant, cooking rice and preparing the remaining ingredients to be mixed with the eggplant.

Pre-heat broiler.  Rub a small amount of oil on outside of eggplant (or coat with cooking spray).  Cook until the flesh is soft and the skin is blistering off; about 30 minutes.

At the 15 minute mark, turn eggplant over for even cooking and begin cooking rice ~ I always use a rice cooker.  It’s a great way to multi-task.  The rice is perfect every time and it doesn’t take up any valuable stove top space.

Once rice is cooking, add remainder of oil, onions, ginger and garlic to large skillet or wok; cook and stir until onions are tender.  Stir in the tomato and season with spices.  Cook and stir a few minutes.

Once eggplant is done, remove from oven. Cut in half lengthwise and scoop out the flesh.  Discard skin. Chop up flesh and add to skillet ingredients.  Let the mixture cook on low for about 5 minutes just so all the flavors mix with the eggplant.

Serve mixture over rice and garnish with fresh cilantro.

 

 

We all really enjoyed this new recipe.  Some dishes are just meant to be and this one didn’t disappoint.  It was bursting with flavors that were familiar and pleasing to our palette and it was filling.  It was prepared using only homegrown vegetables and is a great option for the vegetarians in your life.  I happen to have two in mine.  Oh, and it was super easy.  Does it get any better than that?

Thank you Diana for the beautiful eggplant that inspired me tonight!

 

 

Flowers…

28 Jul

I love this time of year.  So many beautiful flowers are in bloom and there’s a feeling of life and hope in the air.  As I mentioned before, maintaining my yard is a full-time job but I get so much satisfaction being outside planting, watering, pruning…  It was in the ’80s today so I waited until early evening to go outside and do some weeding and watering.  I could have stayed out there for several more hours but the sun was going down and, well frankly my Angel game was already in the 3rd inning.  A girl’s got to have her priorities in check, right?

Black Eyed Susan

Paper Whites

Flowers seem to come in every possible shape, color and scent.  There are beautiful ones for every season and depending on where you live you can enjoy lush gardens all year long.

Geranium

Geranium

 

Right now I have several things I’d like to plant.  I tried agapanthus once and it didn’t make it.  I’d like to think it was the location, not my brown thumb.  I’m really anxious to try it again.  I have the perfect spot for it.  I’m a big fan of the purple variety but I’d like to plant the white as well.   I have a big area in the front yard that’s mostly shade and it needs quite a bit of filling in.  It’s just screaming for the lovely purple and white flowers.  When I plant them, I’ll post pictures.

Lily

California Poppy

Ice Plant

My yard is also filled with fun statues, birdhouses and other goofy decorative stuff.  I’ll do a post soon with more of them another time, but here’s a couple for now… stay tuned for more.

As I leave you tonight, I’ll give you the same advice I give all the living things in my yard, “Bloom where you are planted”.

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