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Tuesday
Feb282012

Winter Garden

We planted one square foot garden on January 29th to be our little winter garden.

There is cilantro, spinach, several types of lettuce, kale, bok choy, brocolli, cabbage, and brussel sprouts.

 

One month later and it has already provided us so much.  The best part it has only been water with rain water.  The first couple of days we hand watered from our rain barrel and since then for basically a whole month it has survived on rain water from the sky.

Everything is still alive, plus we have added a dill transplant from another area of our yard, a lettuce transplant from another area of our yard and dozens of little tomato plants that have come up in our bed.

What a pleasure it has been to share this with Cullen, he ate his first piece of lettuce from this little garden. He loves to visit the plants and to watch the leaves blow in the wind.  I especially can not wait until our broccoli produces, we have been eating a lot of steamed broccoli as a family.

This past weekend I was looking for weeds in the garden and found we have dozens of little tomato plants from our fall cherry, pear, and orange tomatoes.  Super excited to watch them grow.  We are really looking forward to having tomatoes in the summer, Cullen loves to eat tomatoes, and we fully expect him to be eating them fresh off the plant.

We have spent years working on our square foot gardens and I can tell you our three biggest assets have been investing in good soil, a rain barrel, and Square Foot Gardening Guide.  Another thing we have found valuable and time saving is we do not mess with seeds.  We buy transplants.  I know seeds are inexpensive but when you only need a few plants, transplants have truly been a money and time saver.  Seeds are time consuming to get started plus a lot of them you start indoors then transplant.  I would love to have the space and time to do this but right now we do not.  Once I accepted this and stopped messing with them life has been much easier in the garden.  

One more great lesson from our garden, not every plant works well in your back yard.  I use to get so discouraged when a plant did not work out, die, not produce, what have you.  It's ok to have trial and error.  Try again, try something new, or just raise more of what you know has proven itself.  The first years of our garden were a lot of this.  Trying too many things, trying too many of one thing, learning, learning, learning.  I have seen so many people in this phase just give up on gardening altogether...Don't! To me this is the fun part. Every season is going to bring a new challenge and new delight - embrace them!  So far this has been our best garden yet...and it is only winter.  I CAN NOT WAIT to see what the rest of the seasons will bring.

Monday
Jan092012

Meal Planning for week of January 9th

One of my goals, more on that in another post, for 2012 is to plan and prepare more meals at home.  Most of my pregnancy was riddled with horrible sickness that made me have zero desire to see a kitchen.  We ate out a lot, I am not proud of that, my pocket book is not proud of that.  My thought was that it would be better after Cullen was born but due to some other happenings within out family it has been more of the same.  I vowed to stop that in 2012.

Here is my first meal plan for the week of January 9 -15, 2012:

Dinners:

Steak Tacos with Cucumber Avocado Salsa and Summer Corn & Vegetable Soup

Sloppy Joes and Butternut Squash Soup

BBQ Chicken Pizza & Chicken Tortilla Soup

Teriyaki Pork Tenderloin and Asian Three Bean Salad

Shrimp Salad and Shrimp Spring Rolls

 

I am leaving two free nights for pantry raid or going out, I am a realist and I know if I tried to plan out every night it would never work out.  Plus I am not assigning days to meals, again because I never know what each day will bring anymore I am just making sure I have food ready!  Also its suppose to be chilly again parts of this week, so I plan to have soup ready this time.  Finally the reason I am doubling up on things that sound like they could stand alone is my hope being that I can do smaller portions and have leftovers to aid in lunches.

 

Lunch:

Honey Mustard Pork Loin with Roasted Potatoes and Peas

Thai Steak Salad

Buffalo Chicken Salad

Honey Mustard Pork Loin Salad

Summer Corn & Vegetable Soup

 

My husband always ends up with free meals at work and I often end up out and about so I left open days on the lunch schedule as well this week.

 

Breakfast:

Southwest Hash

Apple Muffins

Whole Wheat Pancakes

Buff Smoothie

Mini Frittas

 

Planning on stacking these breakfast choices throughout the week and using some fresh fruit also.

Monday
Jul252011

Monday Night - Lazy Pizza

Somebody has a case of the Mondays....big time!  I don't know about you but on Monday evening it takes every ounce of my being not to pick up the phone and call for a pizza.  Tonight I made pizza at home faster and easier than calling for delivery...I. am. not. kidding.

Additionally this is a great way to get rid of leftovers!!

Here is the break down for Lazy Pizza:

Ingredients:

Store Bought Pizza Crust - Central Market (CM) and Whole Foods both have yummy ones!

Favorite Red Sauce - Again I picked up some at CM

Leftovers - Tonight's pie had leftover pork sausage from CM that we grilled over the weekend, additionally I topped with the remnants of the prosciutto from the fig appetizer I just posted, random Italian cheeses I had from making lasagna the previous week.

Other items - fresh mozzerella (sliced), 2 fresh mushrooms (sliced). 1 scallion (sliced), handful of gold cherry tomatoes (halved), olive oil, garlic seasoning

Hardware:

Baking sheet, brush, pizza cutter

Instructions:

Preheat oven to 350 - or whatever your crust recommends.

Drizzle a little olive oil on baking sheet add a sprinkle of garlic seasoning to the oil.  Lay out your pizza crust.

Brush on your sauce, pile on your toppings, bake 10 minutes

Cut and serve...quicker than you could find your pizza delivery coupons!

Monday
Jul252011

Roasted Figs & Prosciutto

 

This is a very quick easy to put together recipe that is delicious.  While figs are in season I will keep prosciutto and goat cheese in my fridge for this to be my go to appetizer for guest.  My husband claims that he does not like figs but he ate these up and asked for more!

 

 

Roasted Figs & Prosciutto


Ingredients:

8 large ripe figs

8 slices of prosciutto

2 Tbsp goat cheese – plain or flavored (I used premade balsamic onion goat cheese)

Olive oil

Hardware:

Baking Sheet

Instructions:

Preheat the oven to 425 degrees.

Remove the hard stems from the figs and cut the figs in half lengthwise.  Cut the prosciutto lengthwise into inch wide strips.  Take a fig half and place ¼ tablespoon of the goat cheese inside the center.  Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping.  Place on baking sheet cut side up and lightly drizzle with olive oil.

Roast the figs for 10 minutes until the prosciutto is a little crisp and the figs are warmed through.  Serve warm.

Serves 4

Recipe adapted from Ina Garten’s cookbook barefoot contessa how easy is that? link here

Wednesday
Jul202011

Did you miss me?

Welcome Back!  Sorry to be gone so long...over 9 months no post...one big excuse...

Meet my 9.5lb 24in excuse:

Cullen inspires and delights me everyday!

We were blessed with our first (and I swear) only son on May 4th.  The previous nine plus months were spent on pins and needles, sicker than riding the tea cups at Disney World, and preparing our home and minds for that little man.  I do apologize for not posting, I had so many posts in the works then I found out I was pregnant.  After that I wanted to lay low until everything was ok at the risk I would spill the beans too soon.  Along the way I had some big scares and complications that made me basically retreat to a corner and put all my focus on getting him into the world.

Now he is here and I am back!  New posts full of ideas and thoughts meant to inspire and delight you.

My life has changed a lot since last August, I can't wait to channel my new perspectives towards this blog and website.  Thank you for your patience and I look forward to the future in so many ways.

All the best - 

Terri