All posts filed under: Cooking

Self Watering Seed Starting Kits

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I found something interesting today related to seed starting.  The older I get, the more I think I should simplify. I was looking around on line for some cool indoor containers that would be fun to grow basil seeds and found this cute little kit.  It seems a bit pricey, but it looks sleek and contained. This unit is self contained and includes: a grow light a self watering system with water reservoir cartridges of special soil with seeds already embedded in them (evidently these are re-usable)   How it works: According to the video, you pop in a pre-planted seed thingy that has the perfect amount of nutrients, special soil, etc. all in a cartridge of sorts. pop in a cartridge, fill a reservoir with water, and plug it in. Self watering seeds are a go.   Who Could Benefit from a Product Like This: It could potentially be awesome if you are one of those crazy busy people who wants fresh basil, but can’t handle one more thing to remember to take care …

Radishes: How to Make Haters Love Them

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Heading out to the garden to pick some radishes, and actually eat them! Finally tried them sliced thin and sautéed in fresh garlic, rosemary, parsley, butter, olive oil, and then seasoned w/kosher salt. They were actually good! And I thought I hated radishes! Even steamed the greens and ate them too. 4 Garlic Cloves Finely Chopped 1 Stem Fresh Rosemary (leave the leaves on the stem) 4 Stems Fresh Parsley Chopped 3 Tablespoons Olive Oil 2 Tablespoons Butter 1.  First heat the olive oil in a 12 inch skillet 2.  Saute the herbs on low to medium heat so you don’t burn the garlic 3.  Once garlic is sautéed after about 3 minutes, add the butter and melt. 4.  Then add the thinly sliced radishes and sauté until tender, then add about 1/2 teaspoon kosher salt and toss. 5.  Add about 2 Tablespoons water to the skillet, and then steam 4-6 cups of baby radish greens, baby kale, and baby spinach for about 1 minute or until barely wilted. This makes a beautiful green edible …

Boneless Beef Short Ribs, Italian Style

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Boneless Beef Short Ribs, Italian Style © Marie Stephens 2015 Preheat oven to 500 degrees F Ingredients The Rub  1Tbsp balsamic vinegar 2Tbsp olive oil 1tsp granulated onion or onion powder 1 tsp granulated garlic 1 tsp kosher salt 1tsp dried basil 1/2 tsp ground oregano Wisk ingredients together and rub all over meat. NOTE: Works best if you wisk dry ingredients together first, then add wet ingredients and wisk again to avoid lumps of spices. Meat: 3 to 4 lbs of Boneless Beef Short Ribs from Fareway or your favorite butcher.  Only about $4.99/lb, and tastes delicious, like a flat iron steak but in roast form. Directions: This recipe is for 3 to 3.5 lbs of meat. Preheat oven to 500. Put meat in a foil lined baking dish, I use a ceramic roasting pan…a deep one. Arrange the ribs side by side, standing on the skinny side, and nestle in the pan as close together as you can. I put the fat side facing up so it can baste the meat as it …

My Oh My, Purple Potatoes?

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Update October 19, 2014:  My family and I were able to enjoy some of our fall harvest…together!  I knew I missed having my hubs around on the weekends, but having experienced life without him every Saturday and Sunday over the past 7 months, has really made me appreciate the time we had around the table as a family today.  And, we got to try our purple potatoes! The Recipe :  I had a small amount of little baby potatoes, enough for 2 adults and 2 kids, so I boiled them until tender, added about 1/4 cup milk, about a tablespoon of butter, 1/4 tsp real salt, and 1/4 teaspoon of dried dill weed, and finally about  1 or 2 tablespoons of parmesan cheese.  I mashed them all together, skins and all, and they were deelish! Regrets:  Just wish I had more of these yummy potatoes!  I planted them in an area that was over crowded, so I was unable to do the cage method and did not hill them up.  I think I could have really …

Recipe for Roasted Red Pepper Hummus

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Recipe for Roasted Red Pepper Hummus “Holy cow, I finally perfected it!” And I even remembered to write down what I put in this time.  Miracles really do happen.  Now I can make the flavor I love for half the price or less than what it costs to buy a ready made batch at the grocery store.  I’m just a tad bit excited about this.  And it is not spicy hot at all!  Just has a lovely smokey, warm, roasted peppery garlicky deliciousness that I crave.  I kind of went out on a limb adding the curry powder, but it really does give it a nice depth of flavor that was missing with the last batch I tried. Ingredients two 16oz. cans of chickpeas drained 1/2 jar of Mezzetta Deli Sliced Roasted Red Bell Pepper Strips with some of the juice 1tsp ground cumin 1tsp real salt 1Tbsp minced garlic 5 tsp lemon juice 3tsp white vinegar 1 tsp granulated onion 1tsp curry powder 3 drops habanero tobasco sauce 1/8 tsp chipotle tobasco sauce Place …