Tuesday, August 26, 2014

Try it Tuesday Threefer!!

Well today is the day that we are going to try our Snapping Turtle Meat.  I did a google search and found this very informative post about snapping turtles and it included a recipe that I am using for tonight's dinner.

I halved the recipe because I did not have that much turtle meat available.  I didn't have cajun seasoning so I made some using this recipe from allrecipes.com. and I didn't have old bay seasoning so I just threw in some cinnamon, cloves and allspice.  I didn't have any celery so I left it out.  I didn't have any tomato puree so I threw in a can of diced tomatoes and I used the crockpot method in the interest of saving calories from the roux.

I guess I more or less just used the recipe above as a guide LOL.

First I parboiled the turtle meat and cut it into small pieces.


Brown up the meat and vegetables in butter.

Deglaze the pan with the juice from the tomatoes.
Then pour it into the crockpot.

Deglaze the pan again with the beer and chicken stock.
Let cook for 6-8 hrs in the crockpot.

It smelled delicious and tasted just like beef vegetable soup.
Should I ever get turtle meat again I will delete the trio of spices and add barley.

Snapping Turtle Soup
greatly adapted from Mama G's Turtle Soup

2 T butter
3/4 lb. parboiled turtle meat
1/2 large sweet onion, chopped
Corn Kernels from 2 ears fresh sweet corn
1 c. fresh green beans, trimmed and snapped
1 clove garlic minced
2 t. Cajun Style Seasoning
Dash of Cinnamon, Allspice and Cloves
1 (15 oz) can diced tomatoes
1/2 c. beer
3 c. chicken stock

Melt butter in large sauce pan.  Add turtle meat and cook until it starts to brown.  Add the vegetables and seasonings, continue cooking until the onions are translucent and the vegetables start to brown.  Add canned tomatoes with their juices and continue cooking scraping up an bits stuck to the bottom of the pan.  Pour into a crock pot.  Return pan to heat and add beer, cook off any remaining bits stuck to the pan and pour into the crockpot along with the chicken stock.  Cook on high for 6 hrs or low for 8 hrs.  Print Recipe

I also wanted to use up some of my zucchini and jalapenos that were in my fridge so I went to fellow SRC member, Sarah's, blog and adapted this recipe.  Sarah's recipe called for some sugar but I completely missed that until I was copying the recipe here so I am not including it in my version.

Cheesy Zucchini Bread
adapted from Fantastical Sharing of Recipes.

2 1/2 c. all purpose flour
4 t. baking powder
1 1/2 t. salt
1/2 t. cracked black pepper
1 c. shredded cheddar jack blend
1/2 c. shredded parmesan, asiago and romano blend
2 c. shredded zucchini
1 jalapeno, seeded and stemmed, minced
3 green onions, minced
2 eggs
3/4 c. milk
1/3 c. olive oil

Mix together 1/4 c. of the cheddar cheese blend and 2 T. of the parmesan cheese blend in a small bowl and set aside.

Place all dry ingredients in the large bowl of a stand mixer.  Add the remaining cheeses, zucchini, jalapeno and onion and combine with paddle attachment at low speed.  Add eggs, milk and oil. Continue to mix on low speed until moistened.  Increase speed and mix until well combined.  Pour into a loaf pan that has been sprayed with olive oil.  Sprinkle with the cheese you had set aside earlier.  Bake in a preheated 350* oven for 50-60 minutes or until a skewer inserted in the center comes out clean.  Print Recipe

For dessert I had some peaches and cherries that I had bought at the Farmer's Market on the way home from up north on Sunday so I decided to make a peach and cherry clafouti.  I found this recipe for Raspberry Peach Clafouti and adapted it.

Peach/Cherry Clafouti
adapted from Dairy Goodness

3 eggs
1/2 c. sugar
3/4 c. half and half
1 t. vanilla
1/2 c. flour
pinch of salt
20 sweet cherries, pitted
3 med. peaches, peeled and chopped

Butter a deep dish pie pan.  Sprinkle fruit over bottom.  In small bowl of electric mixer affixed with paddle attachment, beat together eggs and sugar. Add cream and vanilla and continue to beat until combined. Stir in flour and salt until well combined .  Pour over fruit and bake in a preheated 350* oven for 45 minutes or until set.  Print Recipe

Top Ten Books I Really Want to Read....

I recently came across a new meme called Top Ten Tuesday, hosted by The Broke and The Bookish. Isn't that the coolest name...The Broke and The Bookish....I love it!!

I actually came across this last Wednesday in my fellow SRC blogger, Sarah's post at Fortune Favors the Brave.  I checked it out, saw the topic for this week and decided to join in.  You should too if you are a reader.  I also have a page here dedicated to reviews of books that I have read this year.  Check it out.

The Top Ten Tuesday list this week is to be The Top Ten Book I Really Want to Read but Haven't Bought Yet.  This was easy for me...all I had to do was go on my Nook Wish List.....

                               The Forgotten Garden: A Novel           Gray Mountain: A Novel  Big Little Lies       Book Cover Image. Title: The Goldfinch, Author: Donna Tartt

I am also sharing this at List it Tuesday...with much sadness as this is the last week for this wonderful link that I have enjoyed very much.  I want to thank Weird Unsocialized Homeschoolers and Real Life at Home for hosting.

Monday, August 25, 2014

Get your Grill on!

If your refrigerator is anything like mine, it is packed to overflowing with all the fresh veggies that you are getting from your CSA/Garden/Neighbors/Friends/Farmer's Markets/etc.  Mine was getting so that I could not shove one more thing inside and slam the door before it all came tumbling out.  

So....I (carefully) opened the door and grabbed a summer squash that was falling.  I put it on the counter along with an eggplant, some onions and some tomatoes of various sizes that had been sitting on the counter because I don't refrigerate my tomatoes.  You can use any other vegetables you might have as well.  I have used carrots, peppers and mushrooms numerous times.  I did have some beets in the fridge but I haven't tried it with beets and figured I would save them for another day because they last forever in the fridge anyway.  I was disappointed that I had no heads of garlic because I love adding roasted garlic to this sauce. If you have some make sure you include it.

I sliced them all up and threw them on a baking sheet lined with parchment.  I drizzled them with olive oil and seasoned them generously with salt and pepper.

I preheated the grill to high heat and then I placed my veggies right on the grill's surface.  Turned the heat to medium, closed the lid and let them cook for 10 minutes or so.  Then I flipped them over and let them cook another 10 minutes or so.  You want them to be very soft and mushy when they are done. Cut them thick enough so that they don't turn crisp from the heat.

Of course, I couldn't put the cherry tomatoes on the grill so I made a little foil packet for them and placed them on the shelf above.  I let these cook until they started popping open.

When the vegetables were extremely tender I removed them from the grill back onto the parchment lined baking sheet.

Then I picked up the parchment, tented it to make a funnel and dropped the veggies into my food processor. 

I pulsed them several times and then added some more olive oil before pureeing it smooth. I tasted it and it was a little bitter so I added a touch of sugar.

I put it into a bowl, removed half to a sauce pan to use for tonight's dinner and placed the other half into a freezer container to be used another time. It freezes very well.  I rewarmed the sauce while the pasta cooked.  The sauce was a little thick so I added a touch of cream to loosen it a bit.  You could also loosen it with some of the pasta cooking water.  The consistency of the sauce will depend on the amounts and types of vegetables you use.  More tomatoes= a looser sauce.

Grilled Vegetable Sauce for Pasta

Assorted Vegetables containing Tomatoes, Eggplant, Garlic and Onion
(as well as any others you have and like)
Olive Oil
Salt and Pepper to taste
Sugar to taste if desired
Cut vegetables into uniform slices and toss with olive oil and salt and pepper.  Grill over high heat until vegetables are tender.  Remove from grill and place vegetables and any juices into a food processor, pulse several times, taste and season with additional salt and pepper and sugar if desired.  Puree the mixture adding olive oil until smooth and of desired consistency.  Rewarm and toss with pasta, thinning with cream or pasta cooking water if necessary.   Print Recipe

Sharing with Simple Supper Tuesday.  Stop by and see what other easy meals are featured.

My Birthday

I am just now getting around to thanking everyone for all the lovely birthday wishes and to share how I spent my day.

We had been up north for Frank's work conference so when he was done conferencing we left and went to spend the day with our Traverse City Family.  Lili's birthday was the week before mine and I hadn't seen her so the first thing we did is take her out shopping for her birthday gift.

We let her drive.
She did a great job!

And she came home with lots of loot.

Then they took us out for dinner for my birthday.
We went to a restaurant called Fischer's and it was delicious!!

When we got home we played cards and visited and laughed and spilled wine and laughed and had the husbands think they were going to cut us off and laughed and laughed and laughed.

Just one more thing I want to show you.  These were new since I was last there and I was so danged impressed that I had Frank take a photo so I could share it with all of you.

See these paintings?
They were done by Jen, Lil and Spence.
Aren't they wonderful??
Wouldn't they make a great Christmas gift??
Do you think they will get the hint??

My Mother, the Thief

Isn't that a lovely sweater Mom has on?  The only problem is..it is not hers...we think it is Harriet's but Harriet can't remember and says if it is hers Mom can just have it.  

A few weeks ago, I walked into Mom's room and there was a stuffed dog on her chair.  I had seen this stuffed dog before in the cart of another client's walker.  She was very proud of her dog and was showing it to everyone.  When I found it in Mom's room, I thought perhaps it was the resident stuffed dog and that it was her turn to have it.  The next day the dog was back with the other client.

Then I found Mom in a sweater that wasn't hers.  She had no idea where it came from but her sweater was sitting on the back of a chair in the dining area so I switched sweaters leaving the other one on the back of the chair.  

The next inkling we had was when I walked into Mom's room and found some glasses on her night stand.  Mom was wearing her glasses and had no idea where these other glasses had come from so I gave them to the aide and they were returned to the rightful owner.

Last week, Dawn went to put some candy that she had brought Mom into the box that Larry and Mary had sent her filled with goodies.  Dawn opens the box and finds a pair of dentures inside.  Dawn took them to the aide and found out that one of the client's had been missing their's for 3 weeks!!!!!~

Then again today with the sweater....sigh....perhaps she is a kleptomaniac LOL..... 

Secret Recipe Club-Blueberry Margaritas

Woohooooo, it is reveal day for the Secret Recipe Club.  Today is the day that all members of SRC reveal whose blog they were assigned, what they learned about their assigned blogger, what recipe caught their eye and how it turned out when they recreated it.  It is fun!  You should join!  You can find out more about it right here.

This month I was assigned Nicole of I am a Honey Bee. Nic, as she likes to be called, lives in Massachusetts and is an architect.  She has a boston terrier pup, 2 rabbits and a long-time boyfriend.  I wonder how she keeps that terrier from going after those rabbits?  Now that our assignments are revealed, I can ask her!!

Nic has many options for you when you are perusing her recipes.  You can search by category, ingredients, holidays, slow cooker recipes, thirsty Thursday recipes and SRC recipes.  I was so dang impressed.  I can barely remember to add my recipes to my lone, sad, little recipe page.  Ahhhhh to be young and computer savvy.

The Jalapeno Cornbread Poppers caught my eye right away, the only problem is that Frank might eat one or two if they are mild but that is his limit.  I am definitely making the Sweet Pea and Mint Soup...wouldn't that be a wonderful starter for an Easter feast?  And the Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce is for sure cooking up soon in this household.  The Supreme Pizza Pot Pie will definitely be one of my pizzas for my Year of Pizza Challenge.  There are tons of sides and desserts from which to choose but then, being the teetotaler that I am (not)...I was drawn to Nic's Thirsty Thursday page.

SCORE!!!  There it was...screaming out "Hello Hot, August Summer Day...here I am, pick me!!".  So, I did. I chose to make Nicole's Blackberry Margaritas.  Except, I didn't have any blackberries so I used blueberries.  And it was delicious and refreshing and had quite a kick and we loved them.  Thanks, Nicole.  I enjoyed my visit.

Blueberry Margaritas
adapted from I am a Honey Bee

1 pint of Blueberries
1 T. sugar
1 T. water

Place all ingredients into a food processor and puree until smooth.  Pour through a strainer, reserving juice and discarding solids.

1 c. simple syrup ( you can make this by combining 1/2 sugar to 1 cup boiling water, stir until dissolved)
Juice of 2 limes
3 oz. Triple Sec
6 oz. Tequila
Lime Wedges and sugar for rimming glass

Place strained blueberry puree, simple syrup, Triple Sec and Tequila in small pitcher or carafe and stir until blended.

Rub rims of glasses with lime wedge and dip in sugar.  Fill glass with ice. Pour margarita over ice and enjoy.

Made 2 Jumbo Margaritas.   Print Recipe

I hope this recipe Inspires you.  Stop by Inspiration Monday for more Inspirational ideas!

Saturday, August 23, 2014

Our Little Bundle of Joy

It is amazing to me, what science and technology allow us to do now a days.  With them we can actually witness God's miracle while still in the womb.

I would like to introduce all of you to our Little Princess, Baby Jacobson.