Sow What…..and other ramblings.

a journal of a garden and whatever crosses my mind

Eat your veggies.

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tomatoessquash

I didn’t have any potatoes the first time I made this dish, but made it as directed the second time. It is delicious either way. The first time I had to buy tomatoes, but we have our own now! You can find the recipe here:
http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html

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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.

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.