Sow What…..and other ramblings.

a journal of a garden and whatever crosses my mind

Plated!

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Plated!

I kept seeing the ads for Plated on Facebook, so I decided to try the $20 intro deal. The two meals I chose were Peanut Tahini Noodles with Baked Sesame Tofu and Butter Basted Steak with Hassleback Potatoes. Both were excellent, but at the regular price, it is cost-prohibitive. These meals come with pretty much everything you need except salt, pepper and olive oil. The recipes were easy to understand, and not too time-consuming. Neither of us had ever cooked with tofu before, but we plan to try it again soon because it was so easy. The Plated recipes made me get out of my cooking comfort zone and be a little more adventurous. I would love to be able to receive more of the meals, but the regular price is $12 per meal, so I will have to stick to Pinterest for my next inspirations.

It has rained a lot in the last couple of weeks. The tomato leaves are yellow and spotty again. Hoping it won’t be a repeat of last year when we lost all of the tomatoes to rain and raccoons. The peppers are doing great, and the squash plants are doing pretty well too. Tomorrow I am going to try a Pinterest recipe to use the squash that I bought at the market this weekend. If it turns out well, I will share.

first bundt cake

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first bundt cake

I saw the recipe last week and was waiting for an excuse to make this delicious strawberry cake. I bought a cute green bundt pan at Target and set out to try my first ever bundt cake. I was a little intimidated since I kept hearing about problems with the cake sticking. Mine only stuck in one small spot, and I covered up the boo boo with icing. More icing is always a good thing as far as I am concerned. Here is the original recipe that I found on a blog on Pinterest. They didn’t have vanilla Greek yogurt at the store, so I used plain and added a teaspoon of vanilla. I also got to use my cute little grater to zest the lemon, and my grandmother’s depression glass juicer to obtain the lemon juice.

Fresh Strawberry Yogurt Cake
recipe from A Spicy Perspective

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

best muffin EVER

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best muffin EVER

Sunday was “blueberry day” at the Chattanooga Market. I got there two hours after they opened and the blueberries were already almost sold out, but I got my pint. Since I knew the blueberries were arriving, I spent some time online this week trying to find the perfect blueberry muffin recipe. According to those who tasted them, I did. I first found it on Pinterest. I added 1/4 tsp of lemon extract and 1 tsp vanilla to mine, otherwise, I followed the recipe exactly. YUM!

Bursting Blueberry Muffins
Makes about 12

•½ cup Butter
•1 cup Sugar, plus 1 Tablespoon For Topping
•2 Eggs
•½ cups Milk
•2 cups Flour
•2 teaspoons Baking Powder
•½ teaspoons Salt
•1 teaspoon Cinnamon
•¼ teaspoons Ground Nutmeg
•2 cups Fresh Or Frozen Blueberries

1. Preheat oven to 375 F. Grease a 12-count muffin tin. Set aside.
2. In a medium mixing bowl, cream together butter and 1 cup sugar. Add eggs and mix well. Stir in milk.
3. Combine dry ingredients (everything else except the berries) in another bowl then add this into the creamed mixture. Stir to combine. Gently fold in blueberries.
4. Fill greased muffin cups about 2/3 full. Sprinkle tops with the remaining sugar. Bake in the preheated 375 F oven for about 20 minutes (or until lightly browned).

Recipe from Tasty Kitchen.

yummy goodness!

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yummy goodness!

The beans are coming in faster than I ever imagined. Before cooking them I did my usual thing and read a dozen recipes for ideas but didn’t follow any of them. I sautéed some onions and mushrooms with fresh basil and oregano in olive oil while boiling the beans in another pot for 8 minutes. I added the beans to the onion mixture with a little sea salt and cooked it on medium heat for a few more minutes. To top it off, I toasted some almonds on the stovetop. I shot the photo quickly because my man was waiting nearby with a serving spoon ready to dig in. It was a big hit, and healthy too!