Too Hot to Garden! Beads the "herb of the week"

I cannot spend more than an hour in the garden these days.  The heat and humidity make it impossible to work for long without getting ill.  So I do a little and then I go inside where it is air conditioned.

Being inside has given me time to engage in my newest hobby, beaded jewelry making.  This is normally my winter hobby.  I make jewelry in the off season because I cannot have nothing to do.  Really it is due to being a work-aholic. 

I began working when I was 12 years old.  In high school I worked two jobs or more and babysat in between.  During school I took more classes than the schedule allowed by taking courses instead of lunch.  When I was in college I was an insomniac who worked at the campus museum at all hours of the day and night, and had a side job as an overnight dispatcher for campus security.  When I began working in museums (for no money of consequence I should add) I'd work 60 to 80 hours a week and run myself ragged.  I realized this was not the most healthy activity and took up gardening as a pass-time mostly to give myself a reason to come home before it was dark. 

However, by that time I had created in myself a work mentality that keeps me from really being able to stop working.  I have to be "doing" something all the time.  I can't even just sit and watch TV. I have to be writing my blog, cooking, packaging herbs, reading a book, writing a book or something even during what most consider down time.  When I am at work I have to have a diversion when the job hits its slow moments.  I never go to work without a digital book or an audio book or a physical book.  I need to be constantly "doing."

I am sure there is a psychological thing buried in all this somewhere, but after 40 plus years, I don't really care to delve into it.  Instead I just indulge my creative side and find hobbies.  Now I can "do" something, and because it is not a "job" I can relax while doing it.

In school in was fiction writing. Then it became gardening, now it is jewelry making.  I slowly turned each of my hobbies into money creating businesses (aka jobs) and somehow I expect the jewelry thing might go that way too, but for now I make things only for myself and my family and friends.

Here are a few examples of the finished items:

These are my earrings.  I like to play with wire and recycle old items.  These gold pieces are made from a 1970s necklace I thought made me look like Marcia Brady!

This is the necklace you can see in a pile on the table.  I did make earrings to match.

This is the bracelet I also had on the table.  Now you can see the irregularity of my handmade links.  I'm better at this now, but I still love this item which was my first attempted at making links of my own.

What I like about jewelry making is that I have met some nice people because of it, shop owners, bead crafters and two local friends on Etsy who both make jewelry that puts mine to shame.  I am going to introduce you to them in very short order!  So keep your eye out for interviews with two people I respect who make killer jewelry using beads and a lot of imagination.

Recipes Today - Chips and dips

In the sharing of recipes I thought I would give you a few that were easy to make ahead and serve to guests who might pop by enjoying the summer.  And if no guests arrive you and your family can enjoy them too!

Herbed Pita Chips

1 pack of pita pocket bread, quartered and sliced open

1 cup prepared Backyard Patch Ranch Dressing Dip Herb Mix

1/2 cup prepared Backyard Patch Pesto Blend Herb Mix

Parmesean cheese

Mix prepared Ranch Dressing and Pesto Blend together in a bowl.  Brush the inside (rough side) of the pita pieces with the mixture.  Bake at 400 degrees until lightly brown, about 5 to 7 minutes.  Watch so they do not burn.  Allow to cool completely and store in a sealed tin or jar up to two weeks.  Enjoy with goat cheese spread.

Goat Cheese Spread

1 15 oz. package of Ricotta Cheese, drained
4 to 6 ounces of Goat Cheese

1 1/2 to 2 Tbls.  Backyard Patch Fines Herbes Herb Seasoning or Soup & Salad Seasoning

Salt & pepper to taste

Place ricotta nad goat cheese in a processor and mix until creamy.  You can also blend the cheeses with a fork in a bowl if you prefer.  Add the herbs salt and pepper.

Boursin Cheese Blend

This is actually the recipe I include on the package of Backyard Patch Boursin Mix, but I thought it was great on the Pita Chips so I am sharing it here.

1 to 2 Tbls. of Backyard Patch Boursin Blend

1/4 cup cottage cheese

1 /4 cup ricotta cheese

2 Tbls. softened butter

Blend all ingredints together in a medium bowl and mix well.  Allow to meld in refreigerator for at least 1 hour before serving.  Can be frozen, but thaw in refrigerator and mix well once thawed.

Lemon Herb Cheese Dip

8 oz. cottage cheese
3 oz. cream cheese, softened
3 1/2 tsp. Salt-free Lemon Chive Salad Dressing Herb Mix

Press cottage cheese through a large strainer.  Place in a non-metal bowl.  Add cream cheese and heat in mircowave (30 sec at a time) stirring after each heating until the mixture is smooth.  Stir in the Lemon Chive Salad Dressing Herb Mix.  Cover and refiregerate for several hours.  Serve with crackers or fresh vegetables.

Recipes for Today - Chicken Dishes

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Chicken is my favorite protein to cook with, so I thought I would share a couple unique recipes with you today.

Chicken N’Orleans (serves 4 to 7)

This recipe uses N’Orleans Seasoning Herb Mix which I developed after reading a cookbook written by Emeril.  It of course has garlic but several other Creole style seasonings as well.

3 to 4 large chicken breast pieces, cut into 3 smaller pieces

1 cup oil

1 cup flour

1 (7 oz.) can Rotel Tomatoes (they are seasoned, if you like plain just use regular diced)

1 green bell pepper, chopped

1 large onion, chopped

½ cup green onion tops chopped (or a ½ cup fresh chopped chives)

¼ cup fresh parsley, chopped

4 garlic cloves, minced

3 Tbls. N’Orleans Seasoning Herb Mix, to taste

Make a roux by heating the oil in a heavy pot or Dutch over, add flour gradually and stir until well mixed.  Lower heat and continue to watch and stir until it is the color of chocolate brown.  This step will take a while, but you don’t have to stand there with it the whole time.  I use the time to get the other items all chopped.

Remove the pot from heat.  Slowly stir in hot water until contents of the pot are about half-way up the side.  Place back on the burner and bring to a boil.  Put remainder of ingredients into the pot of roux, lower fire to a simmer and cover pot making sure it does not boil.  Put remainder of ingredients into the roux, lower the heat to a simmer and cover pot making sure it does not boil over. 

Simmer 1 hour adding water, adding water as needed.  You want to end up with the roux being the thickness of gravy.  If chicken is not tender, continue to simmer on low heat until it is fork tender.

Check seasonings and add salt and pepper as needed.  Serve hot, over cooked rice.

Caesar Deviled Eggs (makes 6 servings)

Perfect for picnics and potlucks and you just use prepared Backyard Patch Caesar Dressing Herb Mix

7 hard boiled eggs

¼ cup prepared Backyard Patch Caesar Dressing

1 Tbls. half & Half

2 Tbls. shredded parmesan cheese

salt and pepper to taste

1 Tbls. finely minced fresh basil leaves

Parm for garnish

Peel eggs and cut 6 of them in halt lengthwise.  Carefully remove the yolk to a small mixing bowl and mash.  Finely grate the seventh egg into the yolks (I learned this from Paula Dean.) 

Stir in the Caesar Dressing, half & half, and Parmesan Cheese until smooth.  Add salt and pepper.

I like to pipe the mixture into the egg whites using a zip seal sandwich bag with the corner cut off.  It is much less messy.  Cover and chill.

Happy Cooking!

Recipe Today - Marinated Chicken Kabobs

I am traveling by bicycle to a special teacher meeting today which means I will be hot and tired by the time I return at the end of the day.  They are predicting some extreme temps for us today.  As a result I will not want to do much when I get home, so in planning ahead I decided to make Kabobs. 

They are quick and easy.  I did all the cutting and I threadied everything onto skewers ahead of time and placed them in a container of marinade.  When I get home I will pop them onto my table top terra cotta "Pig Grill" and have dinner ready in 30 minutes.  We've made this dish before this summer and it is flavorful and easy.  The pictures make you huingry don't they?

Mediterranean Marinated Kabobs

1 ½ T. Backyard Patch Italian Dressing/Marinade Mix

1/3 cup cider vinegar

1/3 cup olive oil

2 T. lemon juice

1 tsp. oregano

1 tsp. grated lemon peel

2 to 4 chicken breasts cut into 1-inch pieces

1 green or red bell pepper, cut into 1-inch pieces

1 small onion, cut into wedges

1 handful of cherry or grape tomatoes

wooden skewers

Mix together BYP Italian Dressing?Marinade Herb Mix with vinegar, olive oil, lemon juice, oregano and lemon peel.  Place in a non-reactive container with a tight fitting lid and enough space to hold cut up chicken.  Place cut up chicken in marinade and marinade in refrigerator for at least one hour or overnight.  Once chicken is marinated, cut up onion, peppers and wash tomatoes, while soaking skewers in water.  Then thread meat and vegetables, alternating chicken pieces with each vegetable.   Once skewers are filled grill them until chicken is golden brown and juices run clear.  Serve hot over cooked rice.

Variation:  You can also thread the skewers and then cover with marinade and leave overnight.  They will be ready to grill the next day.

How Tuesday - Making Peppered Rosemary Crackers

My Brother and Sister-in-Law stopped by for a visit in June and I made these crackers while we were watching Gettysburg (the 2 CD movie).  I am not much for war movies, so I needed to do something else while watching this epic.  The good part is we have a pass through into the livingroom so i could still watch.I
The crackers were finished just in time for the disc change so we stopped and enjoyed the crackers with cheese and wine before the second disc.  I served the crackers with Pinot Grigio and several cheeses from the Eau Galle Wisconsin Cheese factory that my family had brought with them.  The Asiago (an Eau Galle specialty) and Italian Cheeses were the best with the crackers.

This is a quick mix and you need only a few things.  A food processor, a rolling pin and a baking sheet.  With them you can create a unique addition to your snack or a dinner or even a wine and cheese party.  This has been such a hit with friends that we have decided to package the ingredients as a mix, so if you want to make it even simpler, pick up your Peppered Oat & Rosemary Crackers from the Backyard Patch.

Peppered Rosemary Oat Crackers

Ingredients:
2 cups old-fashioned oats, pulsed in a food processor until finely chopped (makes about 1 2/3 cups when finished)
1/4 cup + 2 Tbls. all purpose flour

2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. chopped rosemary
3/4 tsp. baking powder







Directions:

Place the oats in a blender and pulse until you create a fine meal.

Add 1/2 stick cold unsalted butter (1/4 cup), cut into bits.  I cut the butter into the oats with two knives as my grandmother taught me to make pie crust.  You can also add the butter to the food processor instead.

Add the pepper, salt, rosemary and baking powder and continue until well blended. then add the milk and stir until a dough forms. (Again you can add milk to items in blender and pulse until dough forms, which takes only 15 seconds or so.)

Turn the dough out onto a floured surface.

Using a rolling pin roll the dough to cracker thinness, about 1/8 inch thick and about 13 to 15 inches around.

Cut the dough into squares about 1 to 1 1/2 inches square.  Then place those squares on a ungreased baking sheet about 1 inch apart.

Bake the crackers in the middle of the oven (only 1 tray at a time) for 12 to 15 minutes at 350 degrees.  They should be lightly brown on the bottom.  Transfer them to a rack and allow them to cool completely before eating or storing.  Store in an air-tight container.  The recipe makes 60 or more crackers. I think I got closer to 100, but mine were nearer 1 inch in size.  Serve with cheese or cheese spreads.

Crackers just out of the oven smell wonderfully savory with rich rosemary and a hint of pepper.  they are perfect served with any cheese!

Recipe for Today - Cold Pasta

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Between my husband and I experimenting with the mixes and recipes is something we actually do all the time, but what I realized is that cooking is our hobby and it may not be everyone’s so to make it easier, I will do all the work and experimentation and you can make the recipes and take all the credit!

In the summer something quick and simple is always called for.  I like to turn to pasta for something flavorful that will mix with both vegetables and proteins for a quick and tasty one dish meal.

Today I am sharing some of our favorite recipes for hot and cold pasta dishes that you can whip up in no time.  In fact a couple are great to take on a picnic, so dig in and enjoy!

Pasta Confetti

1 ½ to 2 cups small shaped pasta (wagon wheel or orzo, acini di pepe, ditalini, falafel (bow tie), etc cooked according to package directions

2 – 3 red, green or yellow bell papers, seeded and finely dices

1 medium cucumber, seeded and finely dices (peeled if not organic)

1 medium carrot, finely dices

2 -3 scallions (green and white parts) finely sliced

¼ cup fresh chopped parsley

For Dressing

½ cup extra- virgin olive oil

3 Tbls. lemon juice

1 clove garlic, finely chopped

1 ½ Tbls. Salt-free Lemon Chive Dressing Herb Mix

Combine cooked pasta with vegetables in a large bowl.  Whisk together the dressing ingredients and pour over pasta mixture.  Toss to combine well.  Serve warm, chilled or at room temperature.  This is a great picnic pleaser.  It is light, fresh tasting and packed with vegetable flavors.

Pasta with Garlic & Basil

¼ cup extra-virgin olive oil

½ cup chopped prosciutto or other salt-cured ham

6 to 8 plum tomatoes

3 Tbls Garlic & Herb Combination, separated.

salt & pepper to taste

1 - 1 ½ lbs. cut pasta (like penne, ziti, or rigatoni) cooked according to package directions

Heat oil over medium heat in pot large enough to hold cooked pasta later.  Sauté the ham until the warmed through.  Add the tomatoes, salt and pepper and simmer covered for 10 minutes.  Add 2 Tbls of Garlic & Herb Combination and continue cooking for another 5 minutes.  Drain the pasta when tender but firm (al dente) and add to the sauce.  Add the remaining Tbls of Garlic and Herbs and toss the pasta, adding a little pasta water if the sauce is too dry.  Serve sprinkled with parmesan cheese.  Serves 4 to 6.

Italian Pasta Salad

½ cup prepared Backyard Patch Italian Dressing/Marinade

1 cup spiral pasta, cooked according to package directions

¼ stick pepperoni, sliced thin

1 can black olives, sliced

1 cup crisp cooked broccoli, chilled

Cook pasta according to package directions, drain and rinse in cold water.  Place in a large bowl and toss with prepared Backyard Patch Italian Dressing and Marinade (acc. to dressing recipe.)  Slice olives and pepperoni and toss into pasta.  Cut broccoli into bite size pieces and toss gently into pasta.  Refrigerate for 1 hour before serving.  Serves 4 to 6.  This one travels well and I use it for quick spur of the moment picnics.

Happy picnicking!

Cantigny Garden Ideas (two)

When Hubby and I traveled to Wheaton to enjoy the gardens at Cantigny (see yesterday's post for more pics) we had time to view the Idea Garden and the Rose Garden.  I will have to make another trip to see the woodland plants and the formal gardens.

One of the things I like about Cantigny is that they share gardening ideas and have garden programs, etc.  I actually lectured in the Idea Garden some years ago.

This time in addition to the plants I paid attention to the other things shared like Composting.



This is bin one of the three bin system

The final two bins

This compost system uses three bins where you put items in, don't really do much turning, and let them move through decomposition to create new soil.  This is the method I use, but my bins are not as nicely made as i use just chicken wire.  then I pull the wire away when it has broken down and can be used, using the wire to create another "fresh" bin.

I like these rolling composters as you can make compost in record time and it is kind fun to roll it.

While I was there I also looked at their rain barrel.  It was liked up with a diverter board on the potting shed.  I liked this because I do not intend to have down spouts on my shade either.

I was also fascinated with trellises.  They had a premade one of metal with a tea cup vine.

And a natural one made out of branches that I thought would be perfect for growing hops.  Hops being such a fast grower would turn something like this into a shading reading nook in just a few weeks.

Always on the look out for a new way to mark my plants and create paths I latched onto these concrete ideas.  Since I recently learned how to make tuffa and concrete I was fascinated with the idea of making a weather resistant marker I could put plants around.

There was also a leaf shape marker that caught my eye too!

Then we spent some time with the roses.

My mother-in-law loves yellow roses, so I took these.

As I leave you with a final picture of the roses and the trellis that lines the garden, I think perhaps you might like a rose tea as I did when I got home.  the backyard Patch makes two wonderful rose based herb teas (Rose Blush and Rosy Bite) and two black teas with rose petals in them -- Garden Gait and Elmhurst Garden Walk.  All four are available on the website.