This has been a trimming week in the garden. First I trimmed my basil plants and ended up with a big bucket of basil, which I used to make Basil Lemon Pesto (recipe coming.) If you trim the basil plants, they bush out and produce much more basil. If I get more basil than I can use from a trimming, I just freeze the basil to use in soup and pasta sauce during the winter.
Friday, July 30, 2010
Thursday, July 29, 2010
(Updated and added to Recipe Favorites July 2010.) This recipe for Marinated Zucchini Salad with Olives, Artichokes, Red Pepper, and Onion had been lurking in the archives of Kalyn's Kitchen since 2005 without a single photo! Then recently someone left a comment saying they liked the recipe, and it reminded me to make it and take photos. Now I'm reminding myself that salads with Parmesan cheese on them look fuzzy in photos, but I do hope the photos will inspire a lot more people to make this tasty salad. If you happen to end up with some monster zucchini in the garden, they can be used in this if you scoop out the seeds and trim away most of the pithy white part, then cut the zucchini into small pieces before you steam it. You can use this recipe as merely a starting point, because there are lots of other raw or cooked vegetables that would be good here, so have fun with this one!
Posted by Kalyn Denny at 4:10 PM
Tuesday, July 27, 2010
Every year when I'm planting my garden I try at least one plant variety that's new to me, and this year the one that caught my eye at the garden center was the little scalloped Flying Saucer Squash. According to the info that came in the plant, this two-colored squash hybrid is perfect for eating raw. Last summer I loved Zucchini Carpaccio and Raw Summer Squash Salad, so when these cute little squashes started showing up on the plants, I decided to come up with a new salad to try them. I was eating this for lunch as a main-dish salad, so I added garbanzo beans for more protein, and I marinated the beans and squash in a lemony vinaigrette before I combined them with the fresh herbs and sprinkled with parmesan. The Flying Saucer Squash did stay delightfully crisp in the salad (much more so than zucchini or regular yellow summer squash,) and I loved this combination. I think Flying Saucer Squash just became a regular garden plant for me.
Posted by Kalyn Denny at 8:26 PM
Friday, July 23, 2010
The Chinese believe that everything in life has Yin and Yang aspects, and I've certainly found this to be true of gardening. Sometimes the garden can give you bountiful gifts, like a whole colander full of green beans you find hiding under the leaves.
Thursday, July 22, 2010
Updated and added to Recipe Favorites, July 2010) This savory marinade was one of the earliest recipes I posted on my blog, and it's equally good on chicken, pork, or beef, keeping the meat moist and flavorful on the grill. It's a marinade I've used often, so I don't know why it's taken me five years to come up with photos! The recipe makes quite a bit of marinade, but this will keep in the fridge for at least a week, so I recommend making the whole amount and trying it on two different types of meat. I use one tablespoon of Worcestershire sauce when I'm making this for chicken, but if you try it for pork of beef, I'd increase the amount (and be sure to use a brand of Worcestershire Sauce that's gluten-free if you need this to be gluten-free.) If you're a South Beach dieter, please don't worry about using full-fat mayo in this recipe, because the mayo helps keep the meat moist, and you're only eating the small amount of mayo from the marinade that clings to the chicken, pork, or beef when you put it on the grill.
Posted by Kalyn Denny at 3:44 PM
Tuesday, July 20, 2010
So far I've only had one cucumber from my garden this year, but when I start getting lots of cucumbers this is just the type of salad I love for a summer side dish. It's a simple recipe that includes cucumbers, salt, white wine vinegar, Splenda or sugar, and black pepper, and then what bumps this up into the category of memorable cucumber salads is the addition of lots of fresh dill. I love dill, so I used even more than the recipe called for, but even if you think you're not that crazy about dill I'm begging you to try some in this salad. Another thing that makes this a great summer salad is that it's made in advance, and then chilled in the fridge for an hour (or longer) before serving. What are you waiting for? Get some cucumbers wherever you can, and make this salad!
Posted by Kalyn Denny at 6:44 PM
Sunday, July 18, 2010
My garden is exploding with zucchini these days, and a few weeks ago I got it into my mind to make chocolate zucchini bread. I wanted the bread to be more chocolate tasting than sweet, to be low in sugar, to use 100% whole wheat flour, and to use a lot of zucchini, and when I began looking for recipes, I didn't find one that seemed like quite what I had in mind so I started experimenting. If I were a little more intuitive about baking, it might not have taken me five tries to come up with the combination that was a winner, but I figure my baking skills can only get better with all this practice! Happily I loved version #5 of this bread, and if you like chocolate things that aren't super sweet and you have zucchini that needs to be used, I hope you'll give this one a try.
Posted by Kalyn Denny at 7:08 PM
Friday, July 16, 2010
George W. Bush with Ham, painted by Bijijoo
On Friday nights I share photos or fun things I've found around the web, starting this week with a man who's hamming it up (sorry, couldn't resist) with every U.S. president. Keep reading to see what this is about, and other fun things from the week!
Thursday, July 15, 2010
(Updated and added to Recipe Favorites, July 2010.) Sometimes I tend to forget about crockpot recipes when it's summer, but actually slow cookers are a wonderful way to cook when you don't want to heat up your house. This week I had lots of collard greens in my garden, so I used the crockpot to make this combination of turkey Italian sausage, beans, and collard greens. My neighbor Michelle loves this recipe, and she tells me you can also cook it on the stove if you're in a hurry or don't have a crockpot. I used pinto beans, but you could make this with any type of dried beans and kale or swiss chard could replace the collards if that's what you have. Crockpot dishes tend to be not too photogenic, but luckily I had some leftovers to try more than once on the photos, and trust me when I say this picture is a big improvement on the previous one!
Posted by Kalyn Denny at 4:38 PM
Friday, July 09, 2010
I love to wander out in the garden with my everyday camera and take photos, and I've already shown you some of the early flowers that bloom in my yard. Now it's nearly midsummer, and there's a whole different crop of flowers to photograph! First up, this lovely spiky bloom called Bee Balm, a plant that's actually a herb, and one of my very favorite flowers.
Thursday, July 08, 2010
(Updated and added to Recipe Favorites July 2010) Nearly three years ago I made this salad with carrots, chickpeas, and parsley, tossed with a lemon-cumin vinaigrette and then jazzed up a bit with some feta and a few sunflower seeds. I didn't realize it until I looked at the post, but this is another recipe adapted from Fine Cooking, although I changed it up a bit with the lemon-cumin vinaigrette. Salads like this, with some protein from the beans and plenty of lemon flavor, are just what I like to eat for lunch when it's hot outside and you don't feel like cooking, or this would make a great side dish salad if you're cooking something on the grill.
Posted by Kalyn Denny at 5:03 PM
Tuesday, July 06, 2010
For years I've been a fan of Fine Cooking Magazine, so when so when they invited me to sign up for their daily e-mail recipe, I did. Normally I'm not a fan of e-mail like this, but since it was Fine Cooking, I figured at least a few recipes would show up that I'd be interested in. As soon as I saw this one for Grilled Sausage and Summer Squash, I knew it would be a perfect way to use some of the squash that are showing up regularly in the vegetable garden, and I loved the way the flavor of the herbs, capers, Kalamata olives, and lemon juice brightened up the grilled squash and sausage in this dish. I used mint and parsley for fresh herbs, but the original recipe also suggested cilantro and basil, and I think you could use any combination of herbs that appeals to you. Even if you don't have summer squash from the garden, this is a great summer meal that might become one of your favorite quick grilling options for after work.
Posted by Kalyn Denny at 9:36 PM
Sunday, July 04, 2010
Several weeks ago I had a family party for Father's Day, and my sister Valerie brought this version of cabbage slaw with a sweet-and-sour dressing, green onion, and parsley. I'm a big fan of parsley, but I don't think I've ever seen it used in a sweet coleslaw recipe like this. It turned out to be a great combination with the crunch of the cabbage, the sweet dressing, and the savory flavor of the green onion all getting along very well with the parsley. The dressing on the salad Val made had quite a bit of sugar so I wasn't sure how this would work with Splenda, but when I tried it I loved the South Beach friendly version of the salad just as much as the original.
Posted by Kalyn Denny at 8:45 PM
Friday, July 02, 2010
Fattoush or Lebanese Crumbled Bread Salad from Kalyn's Kitchen
Yesterday was Canada Day, and in two days it will be the Fourth of July, so it's safe to say that lots of holiday celebrations and cook-outs are happening all over the Northern Hemisphere. The celebrating has started around here, and one thing that's been on the menu is the Fattoush salad pictured above. Keep reading to hear about who else has been enjoying Fattoush, a whole lot of good news for Kalyn's Kitchen, and some ideas for holiday weekend food. I'll be back with a recipe on Monday, so Happy Weekend everyone, whether you're celebrating a holiday or just enjoying your weekend!
Thursday, July 01, 2010
Kalyn's favorite Phase One recipe for June 2010 was Spicy
Pinto Bean Salad with Pepperoncini, Tomatoes, and Parsley.
Pinto Bean Salad with Pepperoncini, Tomatoes, and Parsley.
It's July 1, so summer is officially in full swing, and since it's the first day of the month it's time to share the round-up of South Beach Diet Phase One recipes I've made this month or spotted on other blogs. You probably could have guessed it but this month the round-up is especially heavy on salads, so if it's salad weather where you are there are some tasty options here. As always, there are some recipes listed that only need minor changes to make them South Beach Diet friendly; those things are noted after the recipe listing. Of course, there are always good Phase One recipes that I don't manage to spot, so if you're a food blogger who's posted something you think might be good for Phase One, see after the recipe links for how to submit it.
Posted by Kalyn Denny at 7:08 AM