Kale Scramble

Looking for a healthy option for breakfast? Look no further because you’ve come to the right place–your garden. Kale is what’s for breakfast! One of my favorite ways to eat kale is sautéed with eggs in a breakfast scramble. It’s easy and quick, not to mention delicious, giving you a great start to the day.

healthy kale breakfastKale Scramble

2 eggs

12 leaves of kale, torn into large chunks, no stems

1 TBSP olive oil

1 TBSP butter

garlic powder, salt & pepper to taste

Heat oil and butter in a saucepan on medium heat. When butter is melted, toss in kale leaves and sauté until soft.

toss kale in pan

Slide kale to one side, and add two eggs.

add eggs to kale

When eggs begin to turn white, scramble. Cook for a minute or so–depending upon how you like your eggs scrambled, soft vs. hard–then combine with kale.

break eggs

At this point, I sprinkle them with a healthy dose of garlic powder, pepper and a dash of Himalayan Pink sea salt (you can find this salt at your local health food store).

scramble together

This recipe makes one serving–and should be eaten warm. Enjoy!

Options for preparing this dish include sautéing kale with one minced garlic, in lieu of seasoning with garlic powder. If you choose to do so, go ahead and add the salt while you’re cooking the kale. It mimics another favorite of mine, sautéed spinach. It’s basically prepared the same way, minus the eggs, and served as an accompaniment to dinner. (Italians add pine nuts to the dish, but not me.)

Maple-Orange Pumpkin Granola

This time of year, I love everything pumpkin–coffee, cupcakes, bread, bagels, and now, granola. Yep, granola. Healthy granola, too! Sort of. Everything but the maple syrup, anyway. And really, can’t a girl splurge during the holidays? (My holiday season officially begins when the pumpkin-fall menus enter the scene.)

fall pumpkin granola

I would have to answer, yes, I believe so. This granola is so delicious, you’ll want to eat it with ice cream, yogurt, or straight out of the pan. And while it’s high in fat, it’s mostly healthy fat, I can rationalize it as healthy, because pumpkin and flax seeds are so good for you. Really good.

So how do you make decadent pumpkin granola? That’s also easy. Simply mix oats and seeds, add some of what I call “granola glue” — the stuff that makes granola clumps — and bake.

Decadent Pumpkin Granola

pumpkin granola2 cups rolled oats

1/2 cup pumpkin seed, natural, not salted or roasted

1/4 cup ground flax seed

1/2 cup maple syrup

1/4 cup melted butter

1 tsp orange zest

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 cup raisins

Preheat the oven to 300°F. In a large bowl, combine rolled oats, pumpkin and flax seed. Mix well. For the granola glue, mix together maple syrup, melted butter, orange zest and vanilla extract. Whisk well and pour over oat and seed mixture. Mix all ingredients until well blended. Note: this might be easier done with your hands. If you like the orange zest, go ahead and add some more. It’s a nice compliment to the maple syrup. More

Harvesting Eggplant

I love eggplant. Not only delicious, but it’s easy to grow and beautiful to gaze upon. From the delicate purple blossoms accentuated by bright yellow centers to the sleek black bodies of fruit, I love everything about eggplant.

eggplant-blossom

Unfortunately, I’m the only one in my family who enjoys this robust fruit, hence the reason I only have one plant in my garden. One, lone plant, tucked away within the rows of its close family member, the tomato.

eggplant-and-tomato-friends

Both part of the nightshade family of plants, eggplant and tomato can thrive planted alongside one another, however, beware of allowing them to follow one another in your crop rotation. Not a great idea, because verticillium wilt fungus that infects tomatoes one season can live in the soil for years and likely infect subsequent crops. Peppers and potatoes are also members of the nightshade family so consider these four plants as one unit when it comes to crop rotation.

A few varieties of tomatoes are resistant to this fungus, ie. Carnival, Celebrity and Santiago. I happen to grow Celebrity and Beefsteak, so I’m half-resistant! Just another example of why crop rotation is so very important in your organic garden.

first-eggplant-harvestAnd since I’m both gardener and chef in my household, I grow and enjoy eggplant as much as I want — serving it up sautéed golden brown with tomato sauce, or layered in lasagna.

sauteed-eggplant

Simply delightful! Check out my recipe section for Sautéed Eggplant full details.

Perfect Pizza Topping

As a budding Italian (I married into the family), I continually strive to improve my culinary talents with regard to all things Italian. Tomato sauce, gnocchi, homemade pasta, pizza dough… There is an art to creating these dishes and of course, success depends on which Italian is tasting the final results. Never one to shy away from a challenge, I’ll admit that pizza dough is tough one. It’s an endeavor my daughter and I tackled a few years back and the finished product looked good…

pizza!

But it wasn’t my favorite. The red sauce was delicious, the crust only so-so. And if you’ve ever met an Italian, they are VERY particular about the pizza dough they prefer. Everything else is simply sub-par. Hmph.

One recipe we have been working to perfect is our peppers. Mixed with oil and spices, these are wonderful served on a slice of fresh bread or–as I prefer–on pizza.

fill pepper jars to the brim

Normally I grow Hungarian Wax peppers for this purpose, however, lately we’ve expanded our selection to Sunset peppers. They look the same, taste nearly identical and work like a charm when it comes to pizza topping. Now there are some who will turn their nose away at my detour from the classic Hungarian style pepper, but me? I go with what works, what’s available, and what tastes good. I’m easy that way!

And canning peppers is easy. All you do is harvest, rinse, slice and remove seeds, cover with salt overnight to dehydrate the peppers, then rinse and dry the next morning, fill your jars, seal your tops, boil for 15 minutes and allow to cool. Done! For complete instructions, check my recipe page for Hungarian Wax Peppers.

Low in Iron?

If you’re a vegetarian, the answer might be yes, putting you at risk for anemia, a condition where the body lacks enough healthy red blood cells to carry adequate oxygen to the body’s tissues. Symptoms include feeling tired and weak, rapid heartbeat, difficulty concentrating, dizziness, pale skin, leg cramps. Generally speaking, women are more at risk for anemia than men, but take heart. If you’re lacking a proper amount of iron in your diet, the “absorption factor” might be to blame.

Did you know that eating plant sources for iron are more difficult for the body to absorb than meat? They’re considered nonheme iron and not well-absorbed during the digestion process. One way to increase absorption is by consuming excellent sources of iron — like spinach — with foods rich in vitamin C — like strawberries. Eat these two together and you help your body to increase its absorption of iron up to sixfold. Peppers, cooked tomatoes, papaya, kiwi and citrus fruits are also high in vitamin C.

spinach and strawberries

However, while vitamin C helps the body absorb nonheme iron, eating beans, grains and rice will inhibit the absorption. Which makes me sad, because I normally love the addition of chickpeas to my salad (also high in iron), but not if chickpeas work against my nutrition goals. These sources contain a substance called phytic acid which binds to the iron and prevents absorption. Caffeine and calcium-rich foods can also inhibit the absorption of iron. And to think they want us to eat our fortified cereal (great source of nonheme iron) with milk. Hmph.

Chickpea Salad

Another thing to consider when organizing your meal plan is that heme iron increases the absorption of nonheme iron. Add chicken, beef or salmon to that spinach salad and you’re golden.

roasted corn

Other great sources of iron include oysters, clams, chicken liver, beets (and their greens), soybeans, potatoes, black-eyed peas, artichokes and pumpkin seeds. The list continues, but start here and you’ll be on your way to a healthy level of hemoglobin. And don’t forget to power-boost your absorption with the above tips!

Potatoes Are Popping!

My potatoes are nestled all snug in their beds…

potatoes nestled in hay

Bursting with joy as spring finally arrives! They’re gorgeous, aren’t they?

white and red potatoes

And quite content. After surviving a few frosts, the girls are popping. This is a mix of white and red potatoes and will be ready in another few weeks. I could harvest them now and walk away with “new potatoes” for my next meal, but I prefer to wait. There’s nothing better than fresh from the garden potatoes. They’re buttery and creamy and unlike anything you’ll get at the grocery store.

rosemary potatoes and parmesean

I might roast them with fresh rosemary or bake them with cabbage. (Recipes for both can be found in my recipe section!)

potatoes and cabbage steaming hot out of the oven

Either way, garden potatoes are a treat. And no issues with my 2016 crop–woohoo!

Spring Dessert

Looking for the perfect dessert this Easter? This carrot cake is perfect and differs from most in that it’s light, fluffy and kid-friendly—from the making to the eating! Not only can they help by harvesting and shredding the carrots, they’ll love to decorate this spring treat (bunnies, anyone?).

bunny cake

While this recipe calls for cream cheese frosting, a bit tangy for some youngsters, it would also be great with a creamy white/vanilla frosting, too.

Fluffiest Carrot Cake

2 cups self-rising flour

2 tsp cinnamon

1 ½ cups vegetable oil

4 eggs

2 cups sugar

3 cups freshly grated carrots

½ cup raisins (optional)

½ cup walnuts, finely chopped (optional)

pre-made fondant for decorations

Preheat oven to 350°F. 

Grease or butter 9 x 13 or 2 8-inch round pans. In a large bowl, combine oil, eggs and sugar and beat well. In a separate bowl, combine flour and cinnamon. Add dry ingredients to wet and blend well until creamy smooth. Fold in grated carrots, followed by any optional items of your liking!

Pour batter into pan and bake for about 35-45 minutes or until knife inserted into center comes out clean. Serve with cream cheese frosting (even plain, this cake is so good).

Approximately 1 large or 2 8-inch cakes.

light and fluffy slice

Cream Cheese Frosting

8 oz. cream cheese, refrigerated

2 TBSP unsalted butter, softened (at room temperature)

1 ½ – 2 cups powdered sugar (depending on how thick you like your frosting!)

1 tsp vanilla extract

dash of grated orange zest (optional)

Combine cream cheese, butter and vanilla extract and blend until smooth. Add sugar gradually, 1/2 cup at a time, beating until blended. Stop when you have reached your desired consistency. For stiffer frosting, use more sugar. For creamy frosting, use less. Stir in optional flavorings at end. Spread (or drizzle) frosting over cake and enjoy!

You can purchase packages of pre-made fondant at most major craft stores (Joann’s Fabrics, Michael’s…) and forming your figures is easy. We used a tube of green cake decorating color for the greens on our carrots—for a more feathery effect. Don’t forget the pre-made flowers and sprinkles—talk about EASY! You’ll have a stylin’ cake in no time!

Starting Strong (And Curried!)

Like everyone else, I’m “cleansing” this month. I’ve dropped the libations and decadent sweets–

What? You’re NOT cleansing the body of toxins this month?

Oh, wow, you must be one of those who doesn’t let it slip during the holiday season. You walk by the dessert table without blinking, pass on the wine and champagne, and don’t miss a single day of exercise. Not me. Unfortunately, the dessert table shouts my name as I walk by–occasionally grabbing my arm and chaining me close until I over-indulge. The bottle of bubbly whispers my name, winks, then insists I should celebrate with another glass of its delightful contents! And exercise? Who has the time?! I’m at the mall, at the office, the party–I don’t have time for walking, biking and dancing.

Oh–wait a minute. Dancing? I always have time for dancing! Maybe I DID exercise after all!! **sigh** Guess I fall prey to whim. But it’s probably because I know January will soon roll around, and I can hit the reset button. And have. Just look at this delicious breakfast I prepared this morning!

Curry Spinach Chickpea Egg Scramble

Spinach and chickpeas sautéed in olive oil with a few dashes of garlic and curry powder, plus a healthy dose of pepper. (Sautéed fresh garlic would have worked, too.) Add one egg over easy and you have yourself one healthy meal to start the day. Yum. I could have eaten two servings, but then again, I’m “cleansing” the recent addition of five pounds to my midsection and can’t afford the extra calories. Good thing I still have lunch to look forward to!

I only wish my garden spinach was growing well enough to have included it in the pan, but alas, Florida has been much too hot this winter for spinach. How about you? Any resolutions or dishes you’d like to share?

Mixed Kernels

It’s a sad day when you harvest your corn–the one cob you’ve been watching and waiting for the silks to turn brown–only to discover you have missing kernels when you peel back the husk. It’s like, your cob was forming, doing a great job, and *poof* suddenly became too tired to finish the job.

corn missing kernels

Hmph. It’s a disappointment, to be sure. Most likely occurred during pollination, or the lack thereof. If you planted your corn in one single row, pollination can be tricky. I mean, there’s a reason those commercial growers plant all those corn plants so close together–proximity packs a more powerful pollination! It’s power in numbers when it comes to wind, too. Corn is very susceptible to wind, and tends to be blown over at the first kiss of a summer breeze.

corn by storm

Missing kernels can also be caused by poor watering/feeding during pollination. Corn is a heavy feeder, and if you don’t give it what it needs when it needs it, well, you know… It kind of poops out on you. It happens. But I’m here to tell you, chin up, friendly gardener. It’s not the end of the world. So what if you can’t serve perfectly-formed cobs of corn to your family and friends, you can do one better (or different!). Roast them!

That’s right. Wipe those tears away and listen up. You’re going to scrape those beautiful kernels from the cob, toss them in a bowl with olive oil, salt and pepper, a little parsley and heck, while we’re at it, a sliced jalapeno pepper (mine was red) and roast those babies. Ta-da! You’ve made lemonade from your lemons.

roasted corn

I preheated the broiler to high, spread my mixture on a cookie sheet lined with nonstick foil, and then spread the corn mixture out in a single layer. Cooking time was about 15 minutes, with me turning the corn mixture once or twice during the process for even browning. Just keep an eye on them and roast to YOUR idea of perfection.

The flavor was divine; a wonderfully sweet corn flavor with a hint of popcorn that results in a belly full of pride and pleasure. YUM. I served mine with some garden broccoli and a filet of plank-roasted salmon for a fabulous weeknight dinner. The family was pleased!

Now it’s your turn. Enjoy!

Don’t Think Tomatoes Are Supposed To Look Like This

I’m no expert, but I’m pretty sure my tomatoes are not supposed to have…to have… I’m not sure what the heck to call it! A deformation? An odd lump? Whatever it is, I know it’s not right. But is it still edible?

Beefsteak tomato anomaly

That’s the question inquiring minds want to ask! I mean, I’m growing these beefsteak beauties to eat them, say, with my homemade pesto.

tomatoes and homemade pesto

Hm. Doesn’t that look good? It’s a mix of your standard Genovese basil with the addition of Dark Opal. I don’t find the Opal as intensely flavorful as the Genovese, but I do love the addition of color. Now, as soon as the garlic in my garden is ready for harvest, I’ll be able to make this pesto entirely from scratch! (Except for the olive oil and cheese, of course.)

garlic under cover

Currently, my garlic is under screen cover due to the unnaturally high temps here in Florida. Garlic can be sensitive that way. Heat and solid sunshine is great for the beach, but bad for garlic. No worries, they’ll survive. As will my tender sweet onions…

sweet onions are in!

Just planted, I want to make certain they get a strong start and stay moist so I haven’t added mulch yet. This way, I can keep a clear eye on them and will watch them for about a week before adding mulch. Nothing more than a personal preference on my part. I’m sure they’d enjoy the ground cover.

corn is faring well

Elsewhere in the garden, my corn is thriving, as is my lettuce. From now until May, I won’t have to get my salad leaves from the store–I’ll pluck them from my backyard! What’s NOT faring so well are some of my tomato plants.

tomato leaf curl

Leaf curl. Ugh. It could have been caused by whiteflies. It could have been caused by weather stress. Either is plausible, especially considering the heat wave we’ve been having. At this point, I’ll remove it and move on. Not that the plant can’t produce–it can–but it can also infect those around it. Remember, I’m growing these babies with culinary intentions!

tomato pesto salad

Now, off to enjoy my lunch. 🙂

Fall Favorites From the Kitchen

Fall is my favorite time of year and translates to comfort food in my household. In addition to pumpkin spiced coffee and cupcakes, here are some of my favorites.

Cabbage and Potato Bake

potatoes and cabbage steaming hot out of the oven

Decadent Maple Granola

fall pumpkin granola

French Onion Soup

French Onion soup

More