Recipes
- Growing Blueberries
- Getting Kids to Eat Healthy
- Stir Up Summer Drinks
- Green Salad
- Grilled Tomatoes Appetizer
- Pennsylvania Is Known for Peaches
- Blueberry Crumb Pie
- Trade Secrets from the Kitchen
- Picnic Slaw and Pineapple Salsa
- Grow Thyme in Your Garden
Posted by
Michael Vyskocil
Michael Vyskocil
Blueberries are a spectacular plant to grow in your backyard, as they not only provide fruit but interest in the garden. Read on to learn more about growing them.
Everything's coming up blueberries at the DeGrandChamp Farms in South Haven, Michigan. These blue beauties can be seen glistening in the sun on a warm summer's afternoon. Blueberries rank next to strawberries and peaches as one of the most popular summertime fruits. Here are a few tips on growing your own blueberries:
Blueberries from mail-order companies are usually shipped bare-root. Upon receiving them, check to be sure the root system is moist.
- Plant blueberries along foundations or in a border garden. They not only produce delicious fruit, but they also are covered with pretty white, bell-shaped flowers in the spring. In the fall, the leaves turn a deep crimson creating a spectacular autumn display.
- Select the type of blueberry plant that best suits your climate and the location you plan to grow them. For gardeners in moderate to cold climates, consider the hardiness factor of the plants before you purchase and plant them.
- Pollination is essential to successfully growing blueberries. Cross-pollination between to different varieties is important in order to set a good crop of berries.
Blueberries from mail-order companies are usually shipped bare-root. Upon receiving them, check to be sure the root system is moist.
Posted by
Michael Vyskocil
Michael Vyskocil
Get kids to eat their vegetables with delicious ways to cook spaghetti squash and fresh vegetable pieces your children won't mind eating.
Spaghetti Squash
One look at a spaghetti squash and your child may back away from this unfamiliar object. Here's how to turn this late-summer vegetable into two child-friendly dishes:
To cook a 2 1/2 to 3-pound spaghetti squash, halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet. Bake in a 350 degree Fahrenheit oven for 30 to 40 minutes or until tender. Cool slightly before using.
CANDIED Squash
While the squash cools, in a large skillet heat 4 tablespoons of butter or margarine until melted. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into cubes and add to the skillet. Sprinkle with 2 tablespoons brown sugar, 2 tablespoons ground cinnamon and 2 tablespoons maple syrup; cook and stir until heated through.
MOCK Spaghetti
While the squash cools, in a saucepan heat 1 28-ounce can of crushed tomatoes. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into thin strips and arrange on a serving platter. Top with the crushed tomatoes. Sprinkle with finely grated Parmesan cheese.
Healthy Snacking for Kids
When your children come running into the kitchen looking for a snack, they want something they can grab and eat. Freshly cut vegetables are always a great idea.
Of course, it can be difficult to remind yourself to constantly replenish the supply. A simple solution: Just cut up that extra half of sweet pepper or leftover part of zucchini or cucumber whenever you're chopping the vegetables for a salad or for another dish. With bite-size vegetable pieces on hand (and a container of delicious accompanying dip), your children won't have to raid the pantry at snack time.
One look at a spaghetti squash and your child may back away from this unfamiliar object. Here's how to turn this late-summer vegetable into two child-friendly dishes:
To cook a 2 1/2 to 3-pound spaghetti squash, halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet. Bake in a 350 degree Fahrenheit oven for 30 to 40 minutes or until tender. Cool slightly before using.
CANDIED Squash
While the squash cools, in a large skillet heat 4 tablespoons of butter or margarine until melted. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into cubes and add to the skillet. Sprinkle with 2 tablespoons brown sugar, 2 tablespoons ground cinnamon and 2 tablespoons maple syrup; cook and stir until heated through.
MOCK Spaghetti
While the squash cools, in a saucepan heat 1 28-ounce can of crushed tomatoes. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into thin strips and arrange on a serving platter. Top with the crushed tomatoes. Sprinkle with finely grated Parmesan cheese.
Healthy Snacking for Kids
When your children come running into the kitchen looking for a snack, they want something they can grab and eat. Freshly cut vegetables are always a great idea.
Of course, it can be difficult to remind yourself to constantly replenish the supply. A simple solution: Just cut up that extra half of sweet pepper or leftover part of zucchini or cucumber whenever you're chopping the vegetables for a salad or for another dish. With bite-size vegetable pieces on hand (and a container of delicious accompanying dip), your children won't have to raid the pantry at snack time.
Posted by
Michael Vyskocil
Michael Vyskocil
Stir up some of these thirst-quenching summertime drinks--homemade lemonade and iced tea.
If you're looking for simple summertime drinks that go beyond cola and ginger ale, try these thirst-quenching favorites--homemade lemonade, cherry lemonade and iced tea. These drinks are great to make when the weather turns warm and humid. Make a pitcher or two early in the morning and keep refrigerated until you're ready to serve.
Lemonade Recipe
MAKES 3 QUARTS
Ingredients:
In a large pitcher, combine the sugar, water and lemon juice. Stir well to combine. Add ice to chilled glasses; pour lemonade into glasses. Garnish each glass with lemon slices and serve.
Cherry Lemonade Recipe
Makes 3 Quarts
Ingredients:
In large pitcher, combine the water, lemon juice, sugar and reserved maraschino cherry juice. Stir well to combine. Add the ice to chilled glasses; pour the lemonade into the glasses. Garnish each glass with lemon slices and whole maraschino cherries. Serve.
Iced Tea Recipe
MAKES 1 QUART
Ingredients:
In a large pitcher, combine the lemon juice and honey; stir until the honey is completely dissolved. Add the tea and water. Stir to combine. Add ice to chilled glasses; pour iced tea into glasses. Garnish each glass with a lemon slice and serve.
Lemonade Recipe
MAKES 3 QUARTS
Ingredients:
- 2 3/4 cups sugar
- 6 3/4 cups water
- 3 1/2 cups freshly squeezed lemon juice (about 18 lemons)
- Crushed ice, for glasses
- Lemon slices, for garnish
In a large pitcher, combine the sugar, water and lemon juice. Stir well to combine. Add ice to chilled glasses; pour lemonade into glasses. Garnish each glass with lemon slices and serve.
Cherry Lemonade Recipe
Makes 3 Quarts
Ingredients:
- 6 3/4 cups water
- 3 1/2 cups freshly squeezed lemon juice (about 18 lemons)
- 2 3/4 cups sugar
- 1/2 jar maraschino cherries, plus 2 teaspoons reserved cherry juice
- Crushed ice, for glasses
- Lemon slices, for garnish
In large pitcher, combine the water, lemon juice, sugar and reserved maraschino cherry juice. Stir well to combine. Add the ice to chilled glasses; pour the lemonade into the glasses. Garnish each glass with lemon slices and whole maraschino cherries. Serve.
Iced Tea Recipe
MAKES 1 QUART
Ingredients:
- 3/4 cup freshly squeezed lemon juice (about 5 lemons)
- 1/2 cup honey
- 4 cups freshly brewed tea (use your favorite blend)
- 1 cup water
- Crushed ice, for glasses
- Lemon slices, for garnish
In a large pitcher, combine the lemon juice and honey; stir until the honey is completely dissolved. Add the tea and water. Stir to combine. Add ice to chilled glasses; pour iced tea into glasses. Garnish each glass with a lemon slice and serve.
Posted by
Michael Vyskocil
Michael Vyskocil
Salad greens are rich in vitamins and minerals. Learn how to prepare fresh greens for use in salads for the table.
The bounty of summer usually involves quantities of fresh, flavorful salad greens taken directly from the fields, garden or farmer's market to your dinner table. Salads are a healthy option for mealtimes; those dark, leafy greens are excellent source of important vitamins and minerals such as beta-carotene, calcium, iron, and vitamin C. The darker the leaves, the higher they are in vitamins and minerals.
Whether you purchase your greens or grow your own, cleaning them is an important part of preparing a tasty salad. To clean greens, fill a kitchen sink with cool water and dunk the leaves into the water bath; repeat this process until no traces of dirt remain on the leaves (it may be necessary to change the water during the process.) Transfer clean greens from the sink to a salad spinner and spin the leaves until all are dry. Once the leaves are dry, transfer the greens to a large salad bowl and season to taste with coarse salt and freshly ground black pepper. Drizzle the greens with either a commercially prepared or homemade salad dressing or vinaigrette. Toss the greens with the dressing, making sure each leaf receives a coating of dressing. If you like an extra-crispy salad, chill the washed and dried greens in the refrigerator one hour before you toss them with the dressing. Serve immediately.
Whether you purchase your greens or grow your own, cleaning them is an important part of preparing a tasty salad. To clean greens, fill a kitchen sink with cool water and dunk the leaves into the water bath; repeat this process until no traces of dirt remain on the leaves (it may be necessary to change the water during the process.) Transfer clean greens from the sink to a salad spinner and spin the leaves until all are dry. Once the leaves are dry, transfer the greens to a large salad bowl and season to taste with coarse salt and freshly ground black pepper. Drizzle the greens with either a commercially prepared or homemade salad dressing or vinaigrette. Toss the greens with the dressing, making sure each leaf receives a coating of dressing. If you like an extra-crispy salad, chill the washed and dried greens in the refrigerator one hour before you toss them with the dressing. Serve immediately.
Posted by
Michael Vyskocil
Michael Vyskocil
Learn how to make tasty grilled tomatoes using the best of the summer's tomato harvest.
The American love affair with tomatoes has always been present. Especially when scientific research shows the health benefits from this tasty fruit. The tomato has traditionally been a popular source of vitamins A and C and minerals. Recently, researchers discovered that tomatoes were natural sources of the element lycopene. This antioxidant has been shown in tests to dramatically reduce the risk of cardiovascular disease and many cancers, including prostate and colon cancers.
Grilled Tomatoes
SERVES 4 AS APPETIZERS
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off.
To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
Grilled Tomatoes
SERVES 4 AS APPETIZERS
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off.
To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
Pennsylvania Is Known for Peaches
Posted by
Michael Vyskocil
Michael Vyskocil
Learn why peaches are important in Pennsylvania. Plus, get tips on selecting the best summertime peaches.
Did you know the state that produces the most peaches per year isn't even in the American South? In fact Pennsylvania is one of the largest domestic producers of this summertime fruit. (New Jersey comes in a close second.) The center of Pennsylvania's peach-growing industry is located along the state's southern border, primarily York and Adams counties. In fact, a famous skirmish of the Battle of Gettysburg during the American Civil War took place on a site known as the Sherfy Peach Orchard.
In Pennsylvania, the warm summer months coax dozens of peaches to perfection, even though September marks the official peak of the peach season. It's worth making a trip to the state to pick your own from the dozens of orchards that dot the southern end of the state. But even if you can't make it to Pennsylvania, you can still enjoy the juicy goodness of peaches where you live thanks to local farm markets and produce stands. The peaches you find at these places will most likely be sweeter than the ones you find in grocery outlets. Plus, it's also a good idea to support your local farmers who bring us this fresh seasonal produce.
There's a few points you should consider before buying peaches. When selecting peaches, be sure to look for a creamy, yellow color on the skin; the red blush marks are not true signs of ripeness. The flesh of the peach should be firm, but not hard to the touch. Avoid any peaches that have soft spots or greenish spots on the skin. Peaches can be safely stored in the refrigerator inside a plastic bag in the crisper, but to enjoy their full juicy flavor, let them sit out at room temperature before serving.
In Pennsylvania, the warm summer months coax dozens of peaches to perfection, even though September marks the official peak of the peach season. It's worth making a trip to the state to pick your own from the dozens of orchards that dot the southern end of the state. But even if you can't make it to Pennsylvania, you can still enjoy the juicy goodness of peaches where you live thanks to local farm markets and produce stands. The peaches you find at these places will most likely be sweeter than the ones you find in grocery outlets. Plus, it's also a good idea to support your local farmers who bring us this fresh seasonal produce.
There's a few points you should consider before buying peaches. When selecting peaches, be sure to look for a creamy, yellow color on the skin; the red blush marks are not true signs of ripeness. The flesh of the peach should be firm, but not hard to the touch. Avoid any peaches that have soft spots or greenish spots on the skin. Peaches can be safely stored in the refrigerator inside a plastic bag in the crisper, but to enjoy their full juicy flavor, let them sit out at room temperature before serving.
Posted by
Michael Vyskocil
Michael Vyskocil
Enjoy a sweet Blueberry Crumb Pie, worthy of a blue ribbon at the county fair.
Memorial Day in the United States has been referred to as the unofficial start of summer. Speaking of summer, county fairs can't be too far behind. One of the charms of county fairs is the annual pie-baking competition. If you've never attended one of these old-fashioned pie bake-offs, you can great some great ideas for spectacular pies just by looking at the results of the participants. Following is a recipe for a Blueberry Crumb Pie worthy of a blue ribbon.
Blueberry Crumb Pie Recipe
I received this recipe from one of my neighbors; it's a perfect picnic pie.
MAKES ONE 9-INCH PIE
Ingredients:
1. Roll out the piecrust dough to a thickness of 1/8" and line a 9" pie pan with it. Crimp edges; chill until firm, about 30 minutes.
2. Preheat oven to 400 degrees F. Combine the flour and sugar, and toss with blueberries. Fill the piecrust with the blueberry mixture; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for 50 minutes, or until the fruit is tender and the juices are bubbling. Let cool before serving.
Crumb Topping Recipe
Ingredients:
Combine flour, sugar and cinnamon in a small bowl. Rub butter into flour mixture with your fingers until large crumbs form. Add rolled oats; stir until combined.
Blueberry Crumb Pie Recipe
I received this recipe from one of my neighbors; it's a perfect picnic pie.
MAKES ONE 9-INCH PIE
Ingredients:
- 1 9-inch piecrust, well chilled
- 3 tablespoons sifted all-purpose flour
- 1/2 cup sugar, or to taste
- 3 pints fresh blueberries, picked over
- 3 tablespoons cold unsalted butter, cut into small pieces
- 3 teaspoons fresh lemon juice
- 1-1/2 cups Crumb Topping (recipe follows)
1. Roll out the piecrust dough to a thickness of 1/8" and line a 9" pie pan with it. Crimp edges; chill until firm, about 30 minutes.
2. Preheat oven to 400 degrees F. Combine the flour and sugar, and toss with blueberries. Fill the piecrust with the blueberry mixture; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for 50 minutes, or until the fruit is tender and the juices are bubbling. Let cool before serving.
Crumb Topping Recipe
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup dark-brown sugar
- 1/2 teaspoon cinnamon
- 1 stick cold unsalted butter, cut into small pieces
- 1/2 cup rolled oats
Combine flour, sugar and cinnamon in a small bowl. Rub butter into flour mixture with your fingers until large crumbs form. Add rolled oats; stir until combined.
Trade Secrets from the Kitchen
Posted by
Michael Vyskocil
Michael Vyskocil
Get tips on preparing poached eggs and slicing a cheesecake in this new monthly collection of kitchen trade secrets.
Kitchen Trade Secrets
All of us have wanted to maximize the time we spend in the kitchen. We'll share a few of these "Kitchen Trade Secrets" here in the Recipes blog once a month. If you have tricks and timesavers you'd like to share, e-mail recipes@suite101.com and we'll share them here. Please include you full name, city and state with your submissions.
Prepared Poached Eggs
Planning a large breakfast party? You can easily avoid the last-minute frenzy by preparing your poached eggs ahead of time. This time-saving trick is frequently used by restaurant chefs who usually prepare dozens of poached eggs in advance of their breakfasts or brunches.
When poaching the eggs, cook them until they're slightly underdone, then transfer the eggs to a bowl of ice water with a slotted spoon. Cool the eggs in the ice bath. (The eggs can keep this way for up to 2 hours before you plan to serve them.) Then, when you're ready to serve the eggs, transfer the eggs to a pan of gently simmering water, and cook until the egg whites have set, and the eggs are hot, about 2-3 minutes.
Slicing a Cheesecake
Serving crumb-free slices of cheesecake can be a feat in itself. When slicing any cake or pie, you'll get the cleanest slices by wiping off the blade of your knife with a clean kitchen towel. before you make every slice. This is especially useful when trying to slice something as dense as a cheesecake. You can also try running your knife under hot water, drying it with a towel and then making the slice. The warmth of the blade should help the knife ease into the cake, yielding a perfect slice. Our Key Lime Pie also provides you with a great excuse to try out this technique.
All of us have wanted to maximize the time we spend in the kitchen. We'll share a few of these "Kitchen Trade Secrets" here in the Recipes blog once a month. If you have tricks and timesavers you'd like to share, e-mail recipes@suite101.com and we'll share them here. Please include you full name, city and state with your submissions.
Prepared Poached Eggs
Planning a large breakfast party? You can easily avoid the last-minute frenzy by preparing your poached eggs ahead of time. This time-saving trick is frequently used by restaurant chefs who usually prepare dozens of poached eggs in advance of their breakfasts or brunches.
When poaching the eggs, cook them until they're slightly underdone, then transfer the eggs to a bowl of ice water with a slotted spoon. Cool the eggs in the ice bath. (The eggs can keep this way for up to 2 hours before you plan to serve them.) Then, when you're ready to serve the eggs, transfer the eggs to a pan of gently simmering water, and cook until the egg whites have set, and the eggs are hot, about 2-3 minutes.
Slicing a Cheesecake
Serving crumb-free slices of cheesecake can be a feat in itself. When slicing any cake or pie, you'll get the cleanest slices by wiping off the blade of your knife with a clean kitchen towel. before you make every slice. This is especially useful when trying to slice something as dense as a cheesecake. You can also try running your knife under hot water, drying it with a towel and then making the slice. The warmth of the blade should help the knife ease into the cake, yielding a perfect slice. Our Key Lime Pie also provides you with a great excuse to try out this technique.
Picnic Slaw and Pineapple Salsa
Posted by
Michael Vyskocil
Michael Vyskocil
If you're looking for tasty alternatives to mayonnaise-based coleslaw and bottled salsa, try these two recipes for Picnic Slaw and Pineapple Salsa.
Picnic Slaw Recipe
MAKES 4 SERVINGS
Choose a red apple or pear to add color to this tasty side dish.
Ingredients:
MAKES ABOUT 1 1/2 CUPS
This salsa is also delicious with grilled shrimp.
Ingredients:
MAKES 4 SERVINGS
Choose a red apple or pear to add color to this tasty side dish.
Ingredients:
- 3 tablespoons vegetable oil
- 3 tablespoons Dijon-style or coarse-grain brown mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 medium head (3 cups) green cabbage, shredded
- 1 red bell pepper, seeded, cored and julienned
- 1 green bell pepper, seeded, cored and julienned
- 2 medium carrots (1 cup), finely shredded
- 1 medium apple or pear, cored and coarsely chopped
- Coarse salt and freshly ground black pepper
- 2 tablespoons chopped peanuts or cashews
- In a large mixing bowl, whisk together the vegetable oil, mustard, lemon juice, honey, vinegar, and sugar. Add the cabbage, peppers, carrots, and apple or pear; toss until well coated with the dressing. Season to taste with salt and pepper.
- The slaw can be made a few hours in advance and kept covered in the refrigerator until ready to use. Sprinkle the slaw with peanuts or cashews before serving.
MAKES ABOUT 1 1/2 CUPS
This salsa is also delicious with grilled shrimp.
Ingredients:
- 1/2 ripe avocado, peeled
- 1/2 ripe mango, peeled
- 1/2 ripe tomato, seeded
- 1 fresh pineapple, peeled and cored
- 1/2 fresh red bell pepper, seeded and finely minced
- 1 scallion, trimmed and finely sliced
- 4 tablespoons freshly squeezed lemon juice
- 1/4 cup vegetable oil
- Honey to taste (optional)
- Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl.
- Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.
Posted by
Michael Vyskocil
Michael Vyskocil
Learn about the types of thyme used in cooking and discover how to propagate thyme from seeds and cuttings.
A member of the mint family, thyme adds a charming look to any herb garden. Its small leaves, wirey stems and creeping growing habit make it a perfect herb to grow either indoors or out.Here are some of varieties of thyme used in cooking:
If you like to use thyme in your recipes, just remember to harvest the herb early in the morning--this is when the thyme leaves have their highest concentration of aromatic oils. You can use the leaves fresh in a pasta dish or in desserts. The leaves can also be dried or frozen for future use.
- Common thyme, or English thyme, has stems that grow about 1 foot tall. Common thyme has a soft, floral fragrance. It produces tiny lavender or pink flowers in the middle of the summer.
- Lemon thyme is a low-growing, evergreen perennial herb that has a soft, lemony fragrance.
- Argenteus, or silver thyme, has tiny silver-and-green variegated leaves with a light, lemony scent.
- Nutmeg thyme is a low-growing, creeping variety of thyme that has a distinctive nutmeg smell. You can use it in a variety of baked goods, such as cookies or quick breads, to simulate the flavor of ground nutmeg.
If you like to use thyme in your recipes, just remember to harvest the herb early in the morning--this is when the thyme leaves have their highest concentration of aromatic oils. You can use the leaves fresh in a pasta dish or in desserts. The leaves can also be dried or frozen for future use.
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