August
All Things bright and Beautiful
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Recipes For The Month of August
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August 1
"Brothers, my August brothers,
Down in the myrtle grove
A girl is dancing to the moon,
A thousand dew-stars are in her hair,
About her feet a thousand wings"
~Kahlil Gibran
"To have nothing here but Sweet Herbs
And those only choice ones, too"
~Erasmus
Cajun Spice Rub
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2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon dried mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon allspice
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1 pound chicken breasts, steaks, fish fillet or other meat of choice
Combine all spices listed above. Just prior to cooking, wash selected meat cut with water, pat excess water with paper towel. Prick meat with fork several times. Gently rub spice mixture over surface of meat, until all areas are covered. Grill or broil meat as desired.
*Now is the height of the outdoor grilling season, and taking a few extra minutes to marinate or spice your selected cuts of meat can make the difference between an average meal and something really special. This Cajun Spice Rub can be prepared at any time and stored in an air tight container. Serve with Sesame Vegetables and Apple Upside Down Pie for a sweet August meal.
"The most uncompromising farmer is God himself."
~Carlo Caretto
August 2
"...of sun on foliage, of evaporating water, rose to my head;
two steps farther, and I could look down into the vegetable garden
enclosed within its tall pale of reds-
rich chocolate earth studded emerald green
frothed with the whites of cauliflowers,
jeweled with the purple globes of eggplant
and the scarlet wealth of tomatoes."
~Doris Lessing
"The greatest gift of a garden is the restoration of the five senses."
~Hanna Rion
Fried Eggplant
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1 egg
1/2 cup milk
1 teaspoon pepper
1 cup cornmeal
1 eggplant
Vegetable oil
Mix egg and milk together and gently beat. Set aside. Combine salt, pepper and cornmeal and set aside. Wash eggplant and peel. Cut into 1/2 inch round slices and pat with paper towel. Di p slices into egg mixture and then dredge in cornmeal mixture. Pan-fry in then layer of oil in heavy frying pan or electric skillet until golden brown on both sides. This can be served as a side dish with pasta, such as Spinach Sesame Orzo, or continued with following.
Eggplant Parmesan
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1 recipe Fried Eggplant
4 ounces mozzarella cheese, grated
1 jar favorite marinara sauce
1/2 cup Parmesan cheese
In 8" x 8" greased baking pan, pour thin layer of marinara sauce. Place layer of fried eggplant atop sauce and sprinkle with mozzarella cheese. Pour remaining marinara sauce over all . Bake in 375 degree oven for 15 to 20 minutes, or until cheese is bubbly and brown. Garnish with Parmesan cheese. Serve immediately.
August 3
"Why not go out on a limb? Isn't that where the fruit is?"
~Frank Scully
"One must ask children and birds how cherries and strawberries taste."
~Johann Wolfgang Von Goethe
Cherry Orange Tea Cakes
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2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 stick butter, softened
1 cup brown sugar
1 egg, beaten
1 cup pitted an chopped dark sweet cherries
3/4 cup sour cream
1/4 cup orange juice
1 tablespoon orange rind
1/2 cup chopped pecans
Powdered sugar
Into a bowl, combine flour, baking powder, cinnamon, baking soda, slat and allspice. Set aside. In a mixing bowl, cream together the butter and brown sugar. Add the egg and beat mixture until it is light. Stir in the cherries, sour cream, orange juice, orange rind and flour mixture a little at a time, stirring until the batter is combined. Fold in the nuts and pour batter into a greased 9" X 5" loaf pan. Bake in 350 degree oven for 45 to 50 minutes, or until cake is browned and springs back to touch. Let cake cool in pan for 5 minutes before turning out of pan. Slice loaf into individual cakes and sift with powdered sugar.
*Old fashioned cakes never go out of style, especially on a hot, lazy reminiscent day. And of course, tea cakes require tea. Brew a fresh batch of sun tea and enjoy a late afternoon summer picnic. Or choose from a variety of herbal teas that can lift flues or soothe any cranky nerves caused by summer heat.
August 4
"Gardens, scholars say, are the first sign of commitment to a community. When people plant corn, they are saying,let's stay here. And by their connection to the land, they are connected to one another."
~Anne Raver
"Let us give thanks for this beautiful day. Let us give thanks for this life. Let us give thanks for the water without which life would not be possible. Let us give thanks for Grandmother Earth who protects and nourishes us."
~Daily Prayer of the Lakota American Indian
Fresh Cream Corn
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10 cups raw sweet corn, cut off the cob
1 cup water
1/2 cup butter
1/2 cup sugar
1 1/2 cups whole milk, or cream
Salt and pepper to taste
Cook corn, water, butter and sugar for 4 to 5 minutes over medium heat, stirring often. Add milk or cream and salt and pepper, and simmer 1 to 2 minutes longer. Serve immediately or it freezes well in pint size self sealing bags.
*Corn has special meanings for both ritual and healing within the Native American culture. To ward off further illness from a sick patient, the medicine doctors would sprinkle cornmeal around the bed area. They believed that rubbing cornmeal on the skin would help ease a rash. Thus, the fitting name for the full moon this month, the Full Corn Moon, which originated from the early Native Americas tribes. In some parts of the country the earliest corn may be ripening and is a favorite item at farmer's markets.
"There shall be a handful of corn in the earth upon the top of the mountains; the fruit thereof shall shake like Lebanon: and they of the city shall flourish like grass of the earth."
~Psalm 72:16 (KJV)
August 5
"I looked outside my window this morning and wondered what God would be doing this sunshiny day. I wondered if He would be spending His extra moments:
making teenager Scotty happy
healing Ann Johnson's marriage
guiding my husband, Leonard, with a decision
consoling neighbor Maryanne on the death of her mother.
And then I thought - No. Maybe God has bigger plans:
inspiring some scientist to discover a cure for a disease
getting union and management together to resolve a conflict
feeding the hungry babies of the world
helping the mentally ill to be less sad.
And then I thought some more - God has so much to do today maybe I can help Him by:
baking a cake for Scotty
listening to Ann Johnson's feelings
suggesting a new direction for Leonard
taking a bouquet of my Peace Tea roses to Maryanne to place on her mother's grave.
God helps me every day. I think I'll surprise Him.... and help Him out today."
~Lorraine Jolian Cazin
Green Tomato Chocolate Cake
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3/4 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon mint extract
2 cups coarsely grated green tomatoes
1 teaspoon vanilla
1/2 cup milk
2 1/2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Cream together butter and sugar in mixing bowl. Beat in eggs Add mint extract, tomatoes, vanilla and milk; set aside. Sift together flour, cocoa, baking powder, baking soda, salt and cinnamon. Stir into batter. Pour into a greased and floured 10-inch tube pan. Bake in 350 degree oven for 50 to 60 minutes, or until toothpick comes out clean. Cool before turning out.
August 6
"Nature I loved, and next to Nature, Art."
~W. Savage Landor
"Again, the Kingdom of Heaven is like a fishing net that is thrown into the water and gathers fish of every kind."
~Matthew 13:47 (NLT)
Scallop Spinach Salad
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5 slices bacon, about 1/2 pound, chopped
12 scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup fresh corn kernels
1/2 cup red bell pepper, diced
1/2 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
6 cups fresh spinach
Saute the bacon in skillet until crisp, remove onto a paper towel. Pour off the drippings, reserving 2 tablespoons. Over high heat, sear scallops in 1 tablespoon drippings, 1 1/2 to 2 minutes per side, seasoning with salt and pepper. Remove scallops, reduce heat to medium. Add remaining bacon drippings to pan. Saute corn, onion and peppers until tender, about 2 minutes. Add cherry tomatoes along with vinegar and brown sugar. Simmer about 2 minutes, until thoroughly warmed. Stir in parsley; add bacon and scallops back into pan. Toss and simmer to reheat, about 1 minute. Serve hot over torn spinach.
*Serve this artfully attractive and delicious salad with Lavish Party Platter. Instead of a hot soup or heavy dessert, try offering Spicy Tomato Cocktail to chill and refresh you summer evenings.
"Something can't happen every day. You get up, go towork, come back, eat again., enjoy some leisure, go back to bed. Now that's plenty for most folks."
~Ntozake Shange
August 7
"But though an old man, I am but a young gardener."
~Thomas Jefferson
"The eagle took some seed from the land and planted it in a good field near plenty of water. He planted it to grow like a willow tree. It spouted and became a low vine that spread over the ground. The branches turned toward the eagle, but the roots were under the eagle. So the seed became a vine. and its branches grew sending out leaves."
~Ezekiel 17:5-6 (NCV)
Zucchini Cobbler
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8 cups peeled, seeded, and chopped zucchini ( about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1/2 cup finely chopped pecans
Extra cinnamon and sugar
Whipped cream
In large saucepan over medium heat, cook and stir zucchini and lemon juice for about 15 minutes, or until zucchini is tender., Turn off heat, but let sit on burner and stir in sugar, cinnamon and nutmeg. In a large bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 10" x 154" jelly roll pan. Spread zucchini over crust. Add pecans to remaining mixture and crumble over zucchini. Sprinkle with cinnamon and sugar as desired. Bake in 375 degree oven for 30 to 35 minutes. Let cool before cutting. Serve warm topping with whipped cream.
*In 1990, Wanda Freeman of Detroit Free Press quoted, "When one zuke serves 24, we're talking reckless gardening." Is this the case in your garden? If so, this is a great dessert to use up that abundant zucchini harvest! It also freezes well between layers of wax paper, so that it can be enjoyed during the winter months.
August 8
"To make a prairie it takes a clover and one bee,
One clover and a bee,
And revery.
The revery alone will do,
If bees are few."
~Emily Dickinson
"Ripe vegetables were magic to me. Unharvested, the garden bristled with possibility. I would quicken at the sight of a ripe tomato, sounding its redness from deep amidst the undifferentiated green. To lift a beam plant's hood of heart-shaped leaves and discover a clutch of long slender pods hanging underneath could make me catch my breath. Cradling the globe of a cantaloupe warmed in the sun, or pulling orange spears straight from his sandy soul - these were the keenest of pleasures, and even today in the garden they're accessible to me, dulled only slightly by familiarity."
~Michael Pollan
Melon Relish
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1 cantaloupe, seeded and chopped, about 3 cups
1/2 honeydew, seeded and chopped, about 1 1/2 cups
1 medium cucumber, seeded and chopped, about 1 1/2 cups
1/4 cup sliced green onion
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon honey
In a large bowl, combine cantaloupe, honeydew, cucumber and green onion. In a separate bowl, combine lemon juice, mint and honey and mix well. Pour the honey mixture over melon mixture and toss to coat. Cover and chill for up to 8 hours. Stir before serving.
*Either you love this relish, or you don't like it at all. You want to be sure to use small cucumbers, for a milder, smoother blend. Serve the Garbanzo Beans and Garlic Peanuts or Gingered Chicken and Roasted Cauliflower. Serve with a little piece of Peanut Butter Pound Cake or Banana Split Dessert. Both can be made and frozen ahead of time to have on hand for those hot summer nights.
August 9
"Potatoes, like wives, should never be taken for granted."
~Peter Pirbright
"Smell is a potent wizard that transports us across thousands of miles and all the years we have lived."
~Helen Keller
Corny Potato Salad
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2 pounds red potatoes, medium size, washed
2 fresh ears of corn, husked and cleaned
1/2 cup fresh peas
1/2 cup salad dressing or mayonnaise
1/3 cup dill pickle relish
1/4 cup sour cream
2 tablespoons milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced green onions
2 tablespoons finely chopped fresh dill
1/2 cup cherry tomatoes, halved
Fresh dill
In a medium stock pot, cook potatoes in boiling water for 15 minutes. Add corn cobs and cook another 5 minutes, or until potatoes are tender. Add peas for last 2 to 3 minutes. Drain and cool. Slice potatoes, and cut corn kernels from cobs. Meanwhile, mix dressing in a salad bowl by combining salad dressing. Pickle relish, sour cram, milk, lemon juice, salt and pepper. Add potatoes, corn, peas, onions and dill; toss gently to coat. Cover and refrigerate for several hours. Toss again before serving, sprinkling with additional milk if salad seems dry. Top with tomatoes and garnish with sprigs of fresh dill if desired.
*As William Shakespeare said long ago, "Let the sky rain potatoes, " This time of the year, many Midwestern farmers do not want excessive rains, as the wind and water spoils the ripening crops. So, hopefully, your lands have been blessed with weather ideal for fall harvests and recipes are shared with loved ones across the miles. Whether it's farm wives taking meals to the fields, or friends at the picnic grounds, this Corny Potato Salad travels well. Serve with Crunch Cucumber Salad Sandwiches and May Day Cookies.
August 10
"My garden, with its silence and pulses of fragrance that come and go on the airy undulations, affects me like sweet music, Cares stop at the gates, and gaze at me wistfully through the bars."
~Alexander Smith
"In the door-yard fronting on old farm-house, near the white-wash'd palings,
Stands the lilac bush, tall-growing, with heart-shaped leaves of rich green.
With many a pointed blossoms, rising, delicate, with the perfume strong I love,
With every leaf a miracle... and from this bush in the door-yard,
With delicate-color'd blossoms, and heart-shaped leaves of rich green,
A sprig, with its flower, I break."
~Walt Whitman
Curried Pasta Summer Salad
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2 carrots, peeled and sliced
1 turnip, peeled, halved, and thinly sliced
4 ounces bow tie pasta
1 green pepper, cut into strips
1/4 cup raisins
1/4 cup vinegar
2 tablespoons sugar
2 tablespoon salad oil
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup peanuts
Romaine leaves
In a saucepan cook carrots and turnip, covered, in a small amount of boiling water about 5 minutes or until crisp tender. Drain and cool. Meanwhile, cook pasta until tender., Rinse and drain. Toss together the carrot-turnips, pasta, green pepper and raisins. For dressing, in a tight sealing jar, combine vinegar, sugar, salad oil, curry powder, salt and pepper. Cover and shake well. Pour over pasta mixture and toss lightly to coat. Cover and chill several hours minimum. If letting sit over night. stir several times. Before serving, toss with peanuts. Serve over torn romaine lettuce.
*This salad has an aroma not quite like that of the lilac, but distinct nonetheless. A perfect little something different. Serve with Oat Crackers or Apple Scones.
August 11
"So high we wave our hands to the ricelands,
To hail the grain blown to distant lands.
O come spirits of the ricefield,
From where you've wandered
Come back we plead."
~Igorot Indian Prayer of the Philippines
"God will never plant the seed of his life upon the soil of a hard, unbroken spirit. He will only plant the seed where... the sol has been watered with tears of repentance."
~Unknown
Imaginagraden's Spanish Rice
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1 - 2 tablespoons vegetable oil
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 (1 pound) cans stewed tomatoes
2 cups water
1 1/2 cups uncooked rice
1 cup V-8 tomato juice
1 cup salsa
2 tablespoons brown sugar
1 teaspoon Worcestershire or soy sauce
1/2 teaspoon hot pepper sauce
1/4 cup corn
1/4 cup black beans
Chopped onion
Shredded cheese
In large skillet, cook onion and peppers in oil until softened. Add tomatoes, water and rice and simmer for 15 minutes. Add V-8 juice, salsa, brown sugar, Worcestershire or soy sauce and hot sauce; simmer 15 minutes. Add corn, black beans and pepper and simmer another 10 to 15 minutes. If mixture becomes too dry, add more water. Garnish with onion and cheese.
*The old saying goes, "If you can't beat 'um, join 'um." If yo can't beat the heat, join in. Add more hot sauce or fresh chili peppers if you really like it hot. Or add more cheese and sour cream if you need something to ease the burn. Serve with Everyday Enchiladas.
August 12
"Tomatoes and oregano make it Italian; wine and tarragon mike it French. Sour cream makes it Russian, lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
~Alice May Brock
Fresh Garlic Tomato Dressing
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1/2 cup green onions, chopped
3 tablespoons fresh parsley, chopped
2 medium tomatoes, diced
1 large clove garlic, finely minced
1 cup sour cream
1/2 cup milk
1 teaspoon Parmesan cheese
1 teaspoon paprika
1 tablespoon white vinegar
Combine all ingredients in a seal able container. Shake will before serving. If a thinner dressing is desired, add several tablespoons of milk. Store dressing in the refrigerator for 1 to 2 days.
Thousand Island Dressing
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1 cup mayonnaise
1/4 cup chili sauce or ketchup
2 - 3 tablespoons milk
2 tablespoons finely chopped celery
2 tablespoons finely chopped dill pickles
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Combine all ingredients into a small bowl and stir to combine. Store in refrigerator.
*Garlic is one of my favorite herbs. I love to grow it, cook with it, and eat it,. Many people agree, but find some of garlic's properties, well, unfavorable. To make garlic more appealing, try soaking fresh garlic cloves in cold water for a few minute and the skins will slip right off. Try pouring a few drops of lemon juice on your hands to remove any garlic scent and munching on parsley after the meal.
August 13
"Some folks like organ music,
Some prefer a band;
But there's one kind of music
I think is simply grand;
It's to hear a steak a-sputter
As it sizzles in the pan,
And to hear the kettle singing
As a kettle only can.
And to hear the dishes clinking
When the table's being set,
When a fellow's good and hungry
That's the sweetest music yet."
~Unknown
"A man must get friends as he would get food and drink for nourishment and sustenance."
~Randolph Silliman Bourne
Pepper Steak
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1 1/2 pounds round steak
1/4 cup soy sauce
1 clove garlic, minced
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon pepper
1/4 cup salad oil
1 cup green onion, thinly sliced
1 cup red or green pepper, cut into strips
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1/2 cup cold beef bouillon
2 tomatoes, cut into wedges
Fresh finely chopped basil
Trim fat from steak and cut across the grain into 1/8 thick strips. In a tight sealing container, combine soy sauce, garlic, ginger and pepper. Add steak and toss to coat. Refrigerate until ready to cook. Meanwhile, prepare onion, green pepper and celery. Heat oil in heavy skillet; add steak and toss over high heat until browned. Cover and simmer on low for 30 to 40 minutes, or until steak is tender. Turn heat to high and add vegetables. Stir together cornstarch, beef bouillon and add to beef,. Add tomatoes and cook for about 8 to 10 minutes, or until vegetables are tender crisp. Garnish with basil ans serve immediately.
August 14
"A misty, frosty spring, a varied summer and a sunny harvest: an ideal year."
~Irish Proverb
"How do you feel about putting red chard in your flower garden? It is done, you know, and by the very best gardeners. I've seen ruby chard looking at its ease and as if sure of striking the right note in more than one purple-and-red border. If you don't have a vegetable garden to put it in, you might perfectly legally grow it with your flowers. I would put leeks in my long border if I had the room."
~Elisabeth Sheldon
Swiss Chard and Bow-tie Pasta
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1 pound Swiss chard
1/2 pound bow-tie pasta, cooked
1 tablespoon olive oil
1/2 pound pepperoni, sliced with skin removed
3 large garlic cloves, minced
1 cup chicken broth
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1/2 cup Parmesan cheese
1/2 cup chopped tomato
1/4 cup chopped black olive
Remove the stems form the chard leaves, stack the stems and cut diagonally crosswise into 1/2 inch thick slices and set aside; stack the leaves, roll up gently and cu crosswise into 1 inch thick strips and set aside. In a large saucepan, heat olive oil, add pepperoni slices and garlic and saute one minute. Add chard stems chicken broth, pepper and heat to boiling. Reduce heat to low, cover and cook for 4 to 5 minutes, or until stems are tender. Stir in chard leaves and pasta and cook uncovered for 2 to 3 minutes or until leaves are wilted. Serve immediately, sprinkled with Parmesan cheese, tomatoes and olives.
*For some people (myself included), Swiss chard is to bitter to even allow a chance at becoming an acquired taste. Yet it is still grown for the aesthetic factor, while at the same time feeling slightly guilty more can't be done with the beautiful plan. Well, her is a different kind of a recipe from "Great Garden Formulas" by Joan Benjamin and Deborah L. Martin,. It is a fertilizer for your hungry plants. Place 2 cups of coarsely chopped Swiss chard leaves in a blender, add enough hot water to fill the blender jar and blend thoroughly. Strain the mixture through a colander or cheesecloth. Apply the cooked leaves around the base of plants and drench the plants with the cooled liquid. Now watch your plant thrive!
August 15
"Like a gardener, I believe that what goes down must come up."
~Lynwood L. Giacomini
"And Esther replied, "If it please Your Majesty, let the king and Haman come today to a banquet I have prepared for the king."
~Esther 5:4 (NLT)
King Harvest Jambalaya
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2 tomatoes, chopped coarsely
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
4 kohlrabi, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
1 cup okra, cut into 1 inch chunks
1 zucchini, cut into 1 inch chunks
1 cup fresh green beans, ends snapped off and cut into 2 inch pieces
1 onion, peeled and cut into chunks
3 - 4 cloves garlic, minced
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon soy sauce
1 1/2 cups uncooked, long grain white rice
3 cups vegetable broth
Prepare all vegetables, In a a large stock pot, heat oil over medium heat. Add onion and garlic and cook, stirring often. about 4 to 5 minutes,or until onions softened. Stir in the tomato, bell peppers, kohlrabi, carrots, celery and okra. Cover and simmer, stirring occasionally, about 10 minutes, or until kohlrabi is jut tender. Stir in cayenne pepper, black pepper, soy sauce, rice and broth and bring mixture to a boil over high heat. Cover, reduce heat and simmer about 20 minutes, or until rice is almost tender. Add zucchini and green beans; cover and simmer another 7 to 10 minutes, or until beans are tender. Serve immediately.
*Serve with French Bread Pizza or California Cornbread. To add even more veges to your meal, serve with Zesty Shrimp Salad. Finish with Chocolate Chip Bars or Bread Pudding.
August 16
"I'm frightened of eggs, worse than frightened, they revolt me. That white round thing without any holes...have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I've never taste it."
~Alfred Hitchcock
"I don't like food that's too carefully arranged; it makes me think that (the chef is) spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting."
~Andy Rooney
Garden Omelet
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1/4 cup chopped onion
2 tablespoons butter
2 tomatoes, peeled and chopped
1 zucchini, sliced
1/4 cup chopped green pepper
2 tablespoons finely chopped parsley
1/4 teaspoon salt
4 eggs
1/4 cup milk
Dash salt and pepper
1 tablespoon butter
2 tablespoons Parmesan cheese
Cook onion in butter until softened. Stir in vegetables, parsley and salt. Simmer for about 5 minutes, or until vegetables tender. Meanwhile, mix eggs, milk, salt and pepper. Heat butter in an omelet or 10-inch non-stick skillet. Heat pan until sides are hot and a drop of water sizzles in butter. Pour in egg mixture; eggs should set at edges at once. Cook over low to medium heat, lifting edges with spatula to allow uncooked eggs to flow to bottom. Tilt pan slightly as cooking. Cooking time should be no more than 4 to 5 minute, or omelet will be tough. While top is still moist and creamy looking, place vegetable fill on half of omelet. Fold unfilled half over and slide onto warmed plate. Sprinkle with Parmesan cheese.
*Regardless of Alfred Hitchcock's opinion, many people love eggs if they are properly prepared. Andy Rooney would agree that most egg dishes require a bit of attention to the cooking process, but don't take to much time for arranging, or the final product may be compromised. Don't be intimidated, but allow yourself a bit of practice before serving omelets to someone other than professional food critics (or, in other words, most loved ones).
August 17
"Peter Piper picked a peck of pickled peppers.
If Peter Piper picked a peck of pickled peppers
How many pickled peppers did Peter Piper pick?"
~Traditional Nursery Rhyme
"To have the harvest we must sow the seed."
~Liberty Hyde Bailey
Kung Pao Cucumber Shrimp
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1 pound fresh or frozen medium shrimp, peeled and deveined
3 tablespoons olive oil
2 cups broccoli slaw (shredded broccoli stems)*
4 cloves garlic, minced
1 small onion, chopped
2 - 3 Serrano peppers, finely chopped
2 medium cucumbers, halved lengthwise, seeded, and cut into 1/4 inch thick slices
2 tablespoons honey
1/4 cup spicy Szechuan stir fry sauce
1/4 cup cilantro, chopped
3 cups cooked rice noodles
2 teaspoons sesame oil
Roasted, salted peanuts
Coarsely chopped Serrano peppers
Rinse cleaned shrimp well; pat dry with paper towels and set aside. In large skillet, heat the olive oil over medium heat and add broccoli slaw. Cook for 4 to 5 minutes, until tend-crisp. Put into warming pan and keep in warm oven. In same skillet add remaining oil and ad garlic, onion and peppers. Cook 3 to 4 minutes, until tender. Add cucumbers and cook for 5 minutes, stirring occasionally. Add honey Szechuan sauce, cilantro and shrimp. Cook uncovered, for 3 to 5 minutes, or until shrimp turn pink. Meanwhile, cook rice noodles in boiling water for 3 minutes and drain, Add sesame oil to noodles, tossing. Serve immediately, layering first with rice noodles, next the broccoli slaw, finally topping with shrimp mixture. Garnish with peanuts and peppers.
*If broccoli slaw cannot be found, substitute with coleslaw or pea pods. Remember that Serrano and other hot peppers contain oils that can burn eyes, lips and sensitive skin, so wear plastic gloves with handling. Be careful not to touch fingers to eyes or let young children handle them. Serve with Watermelon Ice Cream.
August 18
"Pat-a-cake, pat-a-cake., Baker's man,
Bake me a cake as fast as you can.
Pat it and prick it, and mark it wit a B
And put it in the oven for baby and me."
~Nursery Rhyme
"Much serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?"
~Sandra Boynton
Zucchini Chocolate Chip Cake
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1/2 cup oil
1 3/4 cups sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
2 1/2 cups flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini
1/4 cup chopped walnuts
1 cup chocolate chips
Powdered sugar
In large mixing bowl, combine oil, sugar,vanilla, eggs and buttermilk. In a separate bowl, combine baking soda, flour, cocoa, baking powder and salt. Add dry ingredients to the moist and mix well. Stir in the grated zucchini. Pour into a greased 9" x 13" baking pan. Sprinkle the walnuts and chocolate chips over the cake mixture. bake in 325 degree oven for 40 to 45 minutes. Dust a light layer of powdered sugar over warm cake using a flour sifter. Serve warm.
*This is an old favorite that is just too moist and good to pass up. It is also very easy and freezes well. Hopefully, this is another treat to prepare during zucchini season and enjoy throughout the year.
August 19
"Whether the knife falls on the melon
Or the melon on the knife,
The melon suffers."
~African Proverb
"Plain honey left on your lips overnight will have the same effect as petroleum jelly- leaving them moist and shiny. Only honey definitely makes for tastier dreams."
~Farmers Almanac
Honey-Dew Chicken
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3 tablespoons honey
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 teaspoon vegetable oil
4 boneless skinless chicken breasts
1 cup diced honeydew melon
In a small mixing bowl, combine honey, orange peel, orange juice, soy sauce, pepper, cornstarch and ginger. Set aside. In a large skillet, heat oil over medium heat and add chicken breasts. Cook for 4 to 5 minutes, or until browned on one side. Turn over and add the honey sauce. Continue cooking for 4 to 5 minute, until second side browned. Add prepared sauce and simmer on low for 2 to 3 minutes, until bubbly and starting to chicken. Add honeydew and cook an additional 2 to 3 minutes, or until honey dew is heated. Serve immediately.
*This Honey-Dew Chicken is delicious served over Palsied Rice and accompanied by Asparagus Crepes or Green Beans in Pepper Butter. Serve Zucchini Chocolate Chip Cake from yesterday for desert.
"As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything."
~Martin Yan
August 20
"Intery, mintery, cutery corn,
Apple seed and apple thorn,
Wire, brier, limber-lock,
Three geese in a flock;
One flew east, and one flew west,
And one flew over the cuckoo's nest."
~Nursery Rhyme
Corn Marinade
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2 1/2 cups corn, preferably from cooked fresh ears of corn, or use frozen
1/2 cup chopped onion
2 1/2 cups dry white wine
2 tablespoons chopped fresh cilantro
1/3 cup honey
1 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon pepper
1 - 2 pounds of preferred meat, chicken breast or pork chops
Combine all ingredients in a saucepan and simmer for 20 minutes. Cool before adding meat. Marinade at lest 4 hours. Drain; cook over hot grill or broil in oven.
Classic Herb Marinade
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1 cup vegetable oil
1/4 cup red wind vinegar,
1/2 cup white vinegar
1/2 cup fresh chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon celery seed
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1 teaspoon black pepper
1 teaspoon soy sauce
1 - 2 pounds of preferred meat, steak or chicken
Combine all ingredients, except the meat, in a blender. Mix at low speed until mixture is smooth, and then high speed for about 30 seconds. Marinade meat at least 4 hours. Drain; cook over hot grill or broil in oven.
August 21
"I don't think that there is such a thing as bad chili."
~Ludwig Belemans
"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!"
~Lewis Carroll
Black Bean and Green Chili Stew
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2 tablespoons olive oil
1 onion, diced
1 large green pepper, diced
1/2 cup jalapeno peppers, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained
1/4 cup green chilies
1 1/2 quarts chicken broth
1/4 cup butter
1/2 cup flour
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Finely chopped cilantro
Shredded cheddar cheese
Sour cream
In a large stock pot, heat olive oil over medium heat. Add onion, green pepper, jalapeno pepper, celery, garlic, black and cayenne peppers. Saute for 5 to 7 minutes or until vegetables are tender. Add black beans, green chilies and 1 quart of the chicken broth. Simmer 5 to 10 minutes. Meanwhile, in a medium skillet, melt the butter. Add flour slowly, stirring constantly; let simmer 1 to 2 minutes. Add 1 cup chicken broth and simmer for 2 to 3 minutes. When bubbly, add remaining chicken broth, Worcestershire sauce and salt; continue simmering 4 to5 minutes, or until mixture thick and bubbly. In half batches, add to stock pot with beans and chili mixture. Cook 10 to 15 minutes more, Serve hot with cilantro,m cheddar cheese and sour cream garnishes.
August 22
"There is no unbelief;
Whoever plants a seed beneath the sod
And waits to see it push away the clod,
He trusts God.
Whoever says when clouds are in the sky,
Be patient, heart, light breaketh by and by,
Trust the Most High.
Whoever sees 'neath the field of winter-snow,
the silent harvest for the future grow,
God's power must know."
~Edward Bulwer-Lytton
"Life is too short to stuff a mushroom"
~Shirley Conran
Veggie Burros
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1 red bell pepper, cut into julienne strips
1 green bell pepper, cut into julienne strips
1 medium zucchini, cut into 3 inch julienne strips
1 medium red onion, thinly sliced
1/2 cup bean sprouts
5 mushrooms, sliced
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup BBQ sauce
1/4 cup water
1/2 teaspoon pepper
Flour tortillas
Shredded Cheddar cheese
Sour cream
Black Bean Salsa
Combine red pepper, green pepper, zucchini, onion, bean sprouts and mushrooms in a large bowl. Mix garlic, soy sauce, BBQ sauce, water and pepper in a small bowl. Pour over vegetables and marinate 30 minutes. Stir fry over high heat in a large skillet or wok until vegetables crisp-tender. Serve immediately in warmed flour tortilla and garnish with cheese, sour cream and Black Bean Salsa.
August 23
"A hummingbird went skimming by
In the twinkling of an eye,
Pausing at each flower bed,
Seeking out the blossom red.
The feathered jewel played hide and seek,
Sipped nectar with its dainty beak,
While tiny wings beat summer air
So fast it seemed that none were there-
Then like a shot it sped away
To brighten someone else's day!"
~Maurice J. O'Neill
"Arranging a bowl of flowers in the morning can give a sense of quiet in a crowded day - like writing a poem or saying a prayer"
~Ann Marrow Lindbergh
Summer Blossom Punch
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3 (46 ounce) cans orange-grapefruit juice
3 cups apricot nectar
3 quarts ginger ale
3 quarts pineapple sherbet
Chill orange-grapefruit juice, apricot juice and ginger ale. Into a chilled punch bowl, pour one can orange-grapefruit juice, I cup apricot nectar, and 1 quart ginger ale. Add 1 quart sherbet, scooping into balls. Spoon juice over sherbet until partially melted. Repeat the process to make two more batches. Serve immediately with big, colorful straws. (The loop-de-loop ones are a big hit with young and old alike.)
*This refreshing punch is so fun and light and easy! It is as hot as an oven outside so why heat up the house by baking? Slaving over the stove is the last thing on your mind. Kids love to scoop the sherbet into the juices and see the ginger ale fffiizzzzzzzzz. Let it brighten your day.
August 24
"I asked they boy beneath the pines
He said, 'The master's gone alone
Herb - picking somewhere on the mount,
Cloud - hidden whereabouts unknown"
~Chia Tao
If you have a garden and a dollar, spend 90 cents on soil and 10 cents on plants."
~Tom Halvorson
Microwave Sweet Pickles
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1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/2 cup vinegar
1 cup sugar
2 cucumbers, unpeeled, thinly sliced
2 onions, sliced
In a microwave safe bowl, combine salt, turmeric, mustard seed, celery seed, vinegar and sugar. Add cucumbers and onions and toss to coat. Microwave the mixture on high heat for 5 minutes. Stir vegetables and microwave 5 minute more. Cool and store in refrigerator.
Refrigerator Pickles
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7 cups cucumbers, unpeeled, thinly sliced
1 cup onion, sliced
1 tablespoon salt
2 cups sugar
1 cup white vinegar
1 teaspoon celery seed
In a large bowl, combine cucumbers, onion and salt. Let sit for 1 hour. Pour off water. Meanwhile, mix sugar, vinegar and celery seed. Pour over cucumbers and mix. Put into glass mason jars, or recycled condiment jars. Seal tightly and sore in refrigerator.
August 25
"I grow my own vegetables for two reasons: the quality of the crops I can produce myself, and the quality of time I spend doing it."
~Barbara Damrosch
"God has not called me to be successful; he has called me to be faithful."
~Mother Teresa
Seafood Garden Salad
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6 ounces uncooked vermicelli noodles
1 tablespoon olive oil
4 ounces fresh shrimp, peeled and deveined
2 - 3 cloves garlic, crushed and minced
1 cup diagonally sliced yellow squash
6 ounces imitation crab meat
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
2 teaspoons sesame oil
1 teaspoon fresh ginger
1 teaspoon grated lime peel
1/8 teaspoon cinnamon
Cook noodles in boiling water until tender. Rinse and lightly spray with pan spray or toss with olive oil to keep from sticking. Cover and set aside, keeping at room temperature. Heat olive oil in a large frying pan and add shrimp and garlic, Cook over medium heat for several minutes, until shrimp is pink. Set aside to cool. Meanwhile, prepare the squash and zucchini. Combine crab meat, cooled shrimp mixture, yellow squash and zucchini. Cover and set aside. In small bowl, combine vinegar, soy sauce, cilantro, lime juice, sesame oil, ginger, lime peel and cinnamon. Pour over vegetable mixture and toss to mix. Serve immediately, at room temperature, over noodles.
*Serve with Crisp Bread Sticks or September Sweet Potato Muffins. Finish the meal with Cantaloupe Fruit Baskets or Rainbow fruit Tart.
August 26
"Aerodynamically the bumblebee shouldn't be able to fly,
but the bumblebee doesn't know it so it goes on flying anyway."
~May Kay Ash
"You crown the year with a bountiful harvest;
even the hard pathways overflow with abundance.
The wilderness becomes a lush pasture,
and the hillsides blossom with joy.
The meadows are clothed with flocks of sheep,
and the valleys are carpeted with grain.
They all shout and sing for joy!"
~Psalm 65:11-13 (NLT)
Honey Muffins
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3 eggs
1/2 cup honey
1 cup milk
1/4cup butter, melted
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
Beat eggs in mixing bowl for 1 minute. Add honey, milk, sugar and butter. Beat until well blended. In separate bowl, combine flour, baking powder and salt. Add all at once to egg mixture; mix only to moisten leaving the mixture slightly lumpy. Pour into greased muffin tins and bake in 375 degree oven for 15 to 18 minutes, or until honey-golden brown.
*Honey has long been revered as a highly prized food. The accent Egyptians are reported to have listed on scrolls their remedies for illnesses and injuries. One remedy recorded that is still used today prescribes rubbing fresh honey on wounds. This aids in the healing more quickly and helps to prevent infections. It has also been prescribed for centuries to ease score throats by adding it to hot beverages. Honey is referred to many times in the Bible. It was treasured as a sweet in Proverbs 24:13 (NLT): "My child, eat honey, for it is good; and the honeycomb is sweet t the taste." It was also a symbol of God's gifts in Exodus 3:8 (NLT); "a land flowing with milk and honey." Today, we can continue to treasure and enjoy honey by serving Honey Muffins with Hot Honey Butter.
August 27
"Bless, O Lord, the plants,
the vegetation,
and the herbs of the field,
that they may grow
and increase to fullness
and bear much fruit.
And May the fruit of the land
remind us of the spiritual fruit
we should bear."
~Coptic Orthodox Liturgy, Egypt
"For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad."
~Edwin Way Teale
Cauliflower and Leek Soup
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1 large head cauliflower, coarsely chopped
1 bunch leeks (about 1/2 pound), bulbs only, finely chopped
1/4 cup butter
1/4 cup flour
1 cup cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Finely chopped chives and red onion
In a large stockpot, or crock pot, combine the cauliflower, leeks, onion, butter and flour and add enough water just to cover all. Simmer on low for about 2 hours. Mash the vegetables every half hour or so. Mix together cream, milk, salt and pepper and add to the vegetables. Heat thoroughly, but be sure not to boil. Serve immediately; garnish with chives and red onion.
*In the summer heat, this is a great soup to have simmering in the crock pot, as they throw off little heat. Serve with Grilled Cheese Sandwich on Tomato Bread or Cinnamon Graham Muffin and Apple Bars or Applesauce Fudge Cake.
August 28
"Everything you see I owe to spaghetti."
~Sophia Loren
"My kitchen is a mystical place, a kind of temple for me. It is a lace where the surfaces seem to have significance, the sounds and odors carry meaning that transfers form the past and bridge to the future."
~Pearl Bailey
Homemade Spaghetti Sauce
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Well ripened, fresh tomatoes, blanched and peeled to make 8 - 9 cups (with juice)
3 - 4 cups cherry tomatoes
1 teaspoon cayenne pepper sauce
1/2 cup brown sugar
1 - 2 tablespoons olive oil
1/2 cup red onion, chopped
1/2 cup chopped red pepper
4 - 5 cloves garlic, crushed and minced
1 pound lean ground hamburger
1 pound ground turkey burger
2 teaspoons soy sauce
1/2 teaspoons both black and white pepper
1/2 teaspoons cinnamon
2 teaspoons dried oregano
2 tablespoons fresh chopped basil
3/4 cup Parmesan cheese
Place all tomatoes into a large pot. Bring to boil, turn down heat and simmer 1 hour, mashing tomatoes occasionally. Add pepper sauce and brown sugar and continue to simmer. In large frying pan, heat olive oil. Add onion, red pepper and garlic. Stir fry several minutes, and add burgers, soy sauce, pepper, cinnamon, oregano and basil. Brown thoroughly and add to tomato sauce. Simmer at least another 30 minutes. Add Parmesan cheese about 10 minutes before serving. Serve over spaghetti noodles.
*Try using a variety of tomatoes, depending on what's in season from your local farmer's market. This recipe is even better if refrigerated overnight and reheated. For a large buffet style meal, serve alongside Mushroom and Broccoli Linguine. Add a toasted slice of Wanda's Oatmeal Bread and finish with Apricot Nectar Cake.
August 29
"Nature's first green is gold,
Her hardest hue to hold.
But only so an hour.
Then leaf subsides to leaf.
So Eden sank to grief,
So dawn goes down to day.
Nothing gold can stay."
~Robert Frost
"As for butter vs. margarine, I trust cows more than chemists."
~Joan Gussow
Golden Cajun Corn
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2 tablespoons butter
1/4 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 teaspoon cornstarch
1/4 cup chicken broth
Corn-on-the-cob, cleaned and boiled
In a small saucepan, melt butter. Add chili powder, black pepper, garlic powder and red pepper. Cook for 1 minute. Stir cornstarch into chicken broth and add to butter. Stirring constantly, cook over medium heat until thickened and bubbly. Turn off heat, but continue to cook for 2 more minutes. Serve warm over fresh cooked corn.
*If you are grilling, Cajun Butter can be used as a marinade for corn and vegetables. Gently peel back husks of corn, but co not remover them. Clean out as much of the tassel as possible and carefully wash under water. Get the husks wet too, as this will keep them form burning. Drizzle butter around cob and wrap husks bask up around the cob. Seal the end with a rubber band if desired. Place directly on the hot grill, but keep a low flame and turn often. For vegetables, choose desired varieties, such as cherry tomatoes, peppers, zucchini and onion. Dice into large chunks, if desired. Stirring the veggies onto wet kabob sticks, keeping the same types of veggies on each kabob. Marinate with Cajun Butter and place directly on hot grill with low flame; turn often until desired tenderness. Serve immediately.
August 30
"A was in apple - pie;
B bit it;
C cut it.
But, we all know who made it.
Mother, of course."
~Unknown
"When people come together who have not previously met, they are a bit reserved; but when food is introduced there is an immediate change in the atmosphere. The power of the festive table begins to operate, bringing a feeling of gentleness and warmth. What I am trying to convey is that we have to begin somewhere to relate to the environment. How better than with food?"
~Alan Hooker
Apples and Oats Stuffed Chicken
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1 (4 to5 pound) roasted chicken
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
2 cups oats, uncooked
3/4 cup dried apples, cut into small pieces
3/4 cup chopped figs
1/2 cup chicken broth
2 tablespoons butter, softened
Salt and pepper
2 raw apples
1/2 of a lemon
Wash and prepare chicken to be stuffed. Ina medium bowl, combine basil, thyme, salt, oats, dried apples and figs. Stir in chicken broth. Stuff chicken with the oat mixture. Rub butter onto outside of chicken and sprinkle with salt and pepper. Place chicken into baking pan and bake in 375 degree oven for 2 to 2 1/2 hours or until chicken tender and skin browned and crispy. Close to the final cooking time of the chicken, grate the peel off the apples, reserving. Remove the core of the apples and cut flesh into small slivers and mix with peel. Squeeze lemon juice onto apple. When chicken cooked, remove the stuffing mix in the raw apple. Serve immediately.
*Serve with Sweet Potato Pie and Cornmeal Bundt Cake.
August 31
"We Hawaiians don't eat until we are full, we eat until we are tired...
So eat up , and take a rest if you need to."
~Hawaiian Woman
"The peace of God, which passeth all understanding, keep our heart and minds in the knowledge and love of God, and of his Son Jesus Christ our Lord; and the blessing of God Almighty, the Father, the Son, and the Holy Ghost, be amongst you and remain with you always. Amen."
~The Book of Common Prayer
Pineapple Dump Cake
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1 package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1 cup cherry pie filing
1 cup chopped nuts, walnuts or pecans
1/2 cup butter, cut into thin slices
Whipped topping or ice cream
Grease a 9" x 13" baking pan. Dump pineapple into pan and spread. Spoon and spread cherry pie filling carefully over pineapple. Sprinkle cake mix over fruit and spread evenly. Sprinkle nuts over cake mix. Arrange thin butter slices evenly over mixture. Bake in 350 degree oven for 1 hour. Serve warm with whipped topping or ice cream.
*No time to leisurely make an elaborate dessert? Or little energy due to the late summer heat to make a wonderful sweet treat? Then whip up (or dump out) this quick and simple Pineapple Dump Cake. It is moist and light and pleasing to the palate. Serve with Summer Blossom Punch or an iced glass of sun tea.
"I held a moment in my hand,
Brilliant as a star,
Fragile as a flower,
A shiny sliver out of one hour.
I dropped it carelessly.
O God!
I knew not I held an opportunity."
~Hazel Lee
Recipes For The Month Of
January , February , March , April , May , June , July , August , September , October , November , December
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