Naughty and Nice

 


Josie & Brandon
explore Rebecca's Garden

Gardening can really be a family affair. While my cousin and her children were visiting last week, I showed the kids my garden and they took to it right away. Josie and I digged up a few potatoes and lettuce, while lil' B toddled behind us pulling off lettuce leaves to add to the harvest.

By the time we were done poking around, Josie was already pestering her mom for her own garden. So make sure you get the kids involved in the process. It's good for them to put down the gadgets and get outside, plus they can help with the weeding!

Potatoes, squash & zucchini

I decided to use those potatoes Josie and I harvested to make a delicious potato salad with a recipe I spotted on the back of a blue cheese dressing jar. Yes, blue cheese, so naughty, but so good. But wait, it gets better. The recipe also calls for crumbled bacon, even naughtier and even tastier. To balance out the decadent potato salad, I paired it with something a bit more figure friendly: Summer squash just picked from the vine and chicken, both grilled to perfection. A tasty dinner that's both naughty and nice!

Grilled chicken & squash with
blue cheese potato salad

Blue cheese potato salad



2 lbs of potatoes, cubed and boiled until tender

6 strips of crumbled bacon

1 tsp mustard

4 stalks of celery, diced

1/4 onion, diced

1 tsp parsley, chopped

Fresh ground pepper to taste (no need for salt!)

1 1/2 cup blue cheese dressing

Catch O' The Day

Bass with fresh greens and a homemade ginger-honey vinaigrette

If you're a fish lover this blog post is for you. I've never actually bought fish in the grocery store before, because lucky for me, my husband is an avid fisherman and the waters of the Long Island Sound are an abundant source of striped bass and fluke - two delicious, mild, white fish that are a staple on our dinner plate all year.

My Cap'n

Just like with fruits and veggies, fish is best fresh. Of course you know, a tomato from Stop & Shop in January and one plucked from the vine in July are like night and day. The same goes for fish - essentially any food, really. The closer your food comes from home, the better it will taste. Even people who claim 'they hate fish' are usually fish lovers after getting a taste of Nick's.

Lettuce, arugula and spinach are flourishing in my garden right now, so I decided to grill up some of the striper with just a little salt and pepper, and put it over a bed of fresh greens. I also sliced up some tomatoes (from the store) and some radish (from my garden). But what really makes this dish sing is a delicious homemade vinaigrette that I came up with.

Healthy, easy and so good, this dinner is sure to make your taste buds sing!

Ginger-honey Vinaigrette:
Juice of one lemon
1 tsp minced ginger
1 tsp chopped parsley
1 tsp chopped thyme
1 tbsp honey
1/4 c olive oil
Salt and pepper to taste

Chicken Cutlets Topped with Bruschetta

I'm sad to report that this dinner marks the end of fresh tomatoes from my garden. Of course, as I noted in earlier posts, I have a freezer full of frozen veggies that will get me through the next couple of months, but fresh is always best, isn't it?

My mom started making chicken this way, and it instantly became a family hit. Everyone loves it, plus it's crazy easy to make. I paired it with some green beans from the garden. For those, I like to boil for just a few minutes until tender, then shock them with cold water. Season with a squeeze of lemon, a touch of olive oil and salt and pepper. Simple and delicious!

Fresh Salsa and Chips

It's a Sunday afternoon in September and that means you will find me cheering on my New York Giants football team. And that also means I'm doing some snacking.

Now obviously, most football snacks aren't that healthy, but this is one chip and dip you can munch on and not feel guilty about.

I got this salsa recipe from my former colleague, Ted Koppy, and I make it all the time!  In addition to enjoying this salsa as part of your traditional Mexican fare, you can also add a spoonful to the top of some chicken cutlets or maybe even add a little to your cheese omelette.

Ingredients:
5 lbs plum tomatoes
2 tbsp kosher salt
a handful of green onion
1 tbsp oregano
3 tbsp parsley
4 cloves fresh garlic
2 tbsp cumin
1 tbsp fresh ground black pepper
2-3 jalapenos (depending on how hot you like)
Juice of one lemon

Combine all ingredients in cuisinart and pulse. If needed, strain extra juice and serve with nacho chips.

Chicken and tomatoes over rice

My tomatoes are finally ready and ripening faster than Nick and I can eat. I would say I have about 20 tomato plants in my garden. Most of them are plum tomatoes, which contain less seeds and are good for making sauce. Plus, I find there's less of a chance of bugs and other problems happening with the smaller variety. My mother is growing some tomatoes on her patio, but they're huge and before she can even pick them they are spoiling. What a bummer! I did buy a few other tomato varieties (not sure what kind, sorry!) and they are a little bigger than the plum tomatores, but they're not the huge beefsteak variety.

With all the tomatoes on hand, I'm always trying to figure out how to incorporate them into dinner. For this dish, I also used some onions from my garden, as well as some of my herbs.  The taste of summer!

Ingredients:

12 chicken thighs, skin removed

About 15 plum tomatoes, seeded and chopped

One small onion, diced

3 cloves of garlic, minced
1 c. white wine or chicken broth

Vegetable oil to coat pan

Flour to dredge the chicken
1 tbsp butter
Parsley, basil and oregano, chopped

Heat the vegetable oil in a deep saute pan. Season the chicken with salt and pepper, dredge in flour and cook until brown on each side. Remove the chicken from the pan, add a pat of butter with the garlic and onions. Saute for a few minutes and add the wine or chicken broth. Let that simmer for about 2 minutes and then add the tomatoes. Simmer for another minute or two and then add the chicken back into the pan. Cover and simmer on low for about 20 minutes. Remove the cover and let cook for another 10 minutes. Mix in the herbs in the last minute. Serve over a bed of rice.

Summer pasta

Every time I wander into the garden, I am pleasantly surprised by all the progress. Whether it is the small fruit of the melon starting to take shape, or the weight of the tomatoes pulling the vines to the ground, I love taking it all in.

Today, I plucked another bushful of beans into my basket, twisted off some zucchini, squash and cucumber and then dug up a few onions.

In the past, root vegetables like onions have not done well in my garden, or so I thought. And then I realized that I did it wrong in the past. The key is to make sure you have a nice mound of soil for the onions, potatoes, or carrots to grow into. Then, as they grow, you want to keep pushing up the soil around the vegetable. The tops usually start to die off when they're ready, but you can always just dig carefully around the vegetable before you pull it up to ensure that it is ready.

Once I had all my veggies, the eternal question arised: What's for dinner? I decided to make a quick pasta dish that has tons of flavor and is pretty good for you, too.

Summer pasta
1 lb pasta
enough olive oil to coat a large saute pan
1 small onion, diced
5 garlic cloves
1 c. diced zucchini
1 c. diced squash
a few hot cherry peppers, to taste
a few roasted red peppers
handful of fresh herbs (oregano, thyme, basil)
1 tbsp butter
Grated cheese

While the pasta cooks, heat olive oil in pan. Add onions and garlic then squash, zucchini, cherry peppers, and red peppers. Cook until desired tenderness.

Before you drain the pasta, add about a cup of the pasta water to the pan. Add butter, pasta, herbs and grated cheese. Toss and serve.

Summer Squash and Zucchini

I harvested the first of my summer squash and zucchini tonight and if you can't tell by the picture -- they're HUGE! As I mentioned in a post earlier, my garden came under attack by the so-called cucumber beetle, which love to munch on, you guessed it -- cucumber plants. But they also went after similar "runner" plants in my garden like the squash and melons. Luckily, I was able to ward them off with some pesticides (so much for organic) and it seems the plants haven't suffered at all. I still find that I need to spray the pesticides every few days, as I'm finding the dead beetles in a pile on the plants' leaves.

Also in my colander are my green beans, which are at the peak of their harvest. That colander is pretty big and it's almost filled to the top with beans -- and that's just from one picking! I've been harvesting the beans for about two weeks now.

Nick decided to grill half of the zucchini on the grill, along with some chicken, and then he also fried up some of the potatoes that I harvested a few days ago. What a great dinner!

While Nick was getting dinner ready, I was cleaning, cutting, and freezing the other half of the zucchini, the squash and my green beans. If you don't have a Food Saver device, I recommend you go out and buy one immediately. Nearly everything that we don't eat right away gets vacuum sealed with the Food Saver. I can't tell you how much I enjoy eating veggies from my garden in March. The Food Saver is also great for freezing your meats, or in my house, Nick's catch o' the day.

Dinner party!

This past weekend, I got the chance to host the Kastner Cousin's Dinner. We girls try to get together every month or so, usually under the pretense of celebrating someone's birthday -- and in a family as large as ours, it's always someone's birthday.

To start, I served bruschetta made with basil from my garden. (tomatoes aren't ready yet!) For the main course, I put together some chicken kebabs with cherry tomatoes, pineapple, pepper and onion. I had just harvested my potatoes, so I decided to make a traditional potato salad with hard boiled eggs, celery, onion and mayo. I can't tell you how excited I am about the potatoes! I was expecting only one potato per quarter planted, but you actually get five or six per quarter. According to What'sOnMyFood.org, potatoes are treated with about 37 pesticides. I also read recently that they are so harmful, that many farmers grow a separate crop for their own consumption, versus the ones that they sell commercially, so I'm really happy to have some of my own on hand. I quickly planted some more that should be ready to harvest by the end of the season, as well.

Also fresh on the menu was the green bean salad. After boiling the beans until slightly tender, I tossed them in a homemade vinaigrette which includes basil, balsamic vinegar, oil, diced onion, salt and pepper and a little bit of freshly grated pecorino-romano cheese. Yum!

The best part of the menu was that I was able to prepare everything the night before, which gave me more time to enjoy my company and my martini (s).

Captain Nick's Bass-erole

My husband Nick is an avid fisherman who loves nothing more than hauling in a big bass. And, bonus for me, he also enjoys cooking up his catch. The past few weeks, he landed two bass, each around 35 pounds. That's a lot of striper! This recipe doesn't have one ingredient from my garden, but he was so proud of it and wanted me to share -- he even came up with the name 'bass-erole'.



Captain Nick's Bass-erole
Ingredients:
1 box elbow macaroni
1 lb bass
1 can cream of cheese soup
1 small can evaporated milk
1 c. shredded sharp cheddar cheese
1 c. breadcrumbs (or crushed Ritz crackers, yum!)
hot cherry peppers, diced (more or less, depending on your heat preference
1 tsp Cajun seasoning


Bring a large pot of water to a boil. Add macaroni to pot and then place strainer with fish above the boiling water. You essentially want to steam the fish, until flaky, as you cook the pasta. They both should done in about 8 minutes.

In large bowl combine bass, soup, milk, cherry peppers, Cajun seasoning and macaroni. Pour into greased casserole dish. Sprinkle cheese on top and then breadcrumbs. Dot with butter. Bake 20-30 minutes in 350-degree oven until bubbly.

Harvest Time!

My garden is jamming and I am enjoying the fruits of my labor! Nick and I threw together a quick dinner the other night with a nice ribeye steak on the grill and veggies. He was the one that noticed the Asian snap peas were ready for harvest. I quickly plucked them from their vine, boiled them until tender and seasoned with a touch of butter, salt, pepper and a little garlic powder. He wanted some corn as well. It's not fresh, but soon enough it will be ready!

Also flourishing is my lettuce, though for some reason my other greens, the arugula and spinach, are not doing as well. I've been eating a lot of salads lately with my greens, with some of my radishes chopped and tossed in. I make a couple salads at one time, that way I can just grab and go in the morning before work.

So everything is growing, including the weeds. I guess that's the downside to gardening, but the key is to just stay on top of it. I was shocked the other day when I came out and found the weeds had sprung up so high that they were almost as tall as the string beans! I've read numerous tips online to help keep the weeds under control, but really, the best method is to get to plucking!

I'm also happy to report that it seems the pesticides have worked and the cucumber beetles that were decimating my crops have moved on to greener pastures. 

Sun-dried tomato and arugula pasta

Peppery arugula is a wonderful green to add to your salad, but also is perfect in a pasta dish like this. In addition to the arugula, I also used some basil from my garden for this recipe. Remember: Fresh herbs should be added at the end of the dish, dried in the beginning. I've also become a big fan of fresh-grated cheese, particularly pecorino-romano, but feel free to substitute a handful of your Kraft parmesan from the jar. I also used whole wheat pasta, but again, your regular pasta would be just as good. And don't forget the wine! You should always cook with a wine that you would drink, not too expensive, but still tasty.

• 1 box whole wheat pasta, cooked al dente. (Reserve about a cup of pasta water)
• Olive oil, enough to thoroughly coat the bottom of your saute pan 
• One small onion, chopped
• 5-6 garlic cloves, finely chopped
• One small jar of sun dried tomatoes, coarsely chopped
• 1/4 c. hot cherry peppers, coarsely chopped (more or less, depending how spicy you want to go!)
• 1 can white beans, rinsed and drained
• 1 tbsp Italian seasoning
• 1 tsp salt
• a few basil leaves, chopped
• 2 c. arugula, coarsely chopped
• 1 c. white wine
• 1 c. pasta water
• handful of freshly grated Pecorino-Romano cheese
• 3 tbsp butter

While pasta cooks, heat large saute pan with olive oil. Saute onion and garlic for a couple of minutes. Add sun-dried tomatoes, cherry peppers, and beans. Let cook for a couple of more minutes and then add white wine, Italian seasoning and salt.

Before you drain the pasta, take about a cup of the pasta water and add to saute pan. Return the pasta back to its pot and toss with the butter and cheese. While the butter melts, stir in the arugula to the sun-dried tomato mixture. Combine the pasta mixture and sun-dried tomato mixture and toss well to coat. Plate your dishes and sprinkle the basil and a little more cheese on top.