Advertisement -- Learn more about ads on this site.
 

team19538forum


  Team Forum
VEGGIES & BLOOMS GARDENING TEAM

A Guide to Posting in Your SparkTeam Forum

  FORUM:   GARDEN NOTES
TOPIC:   RECIPES FROM YOUR GARDEN 


Search
Reply Create A New Topic Subscribe to this Discussion
Advertisement -- Learn more about ads on this site.
Author: Message: Sorting Last Post on Top


SUNNY332
SUNNY332's Photo Posts: 28,482
8/2/09 8:16 A

SUNNY332's SparkPage
Send Private Message
Reply
Wow, Dee, this sounds so good and I will try it soon.

Thanks so much for sharing.

Sunny

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


DEE_SPARKS
DEE_SPARKS's Photo Posts: 3,227
8/2/09 7:41 A

DEE_SPARKS's SparkPage
Send Private Message
Reply
Tried this last night and it was great!

recipes.sparkpeople.com/recipe-detail.asp?
recipe=690211


-:|:- Dee -:|:-
Joy is a state of being regardless of our circumstances. Find a way.

designed-by-dee.blogspot.com


 Pounds lost: 13.5 
 
0
4.5
9
13.5
18


SUNNY332
SUNNY332's Photo Posts: 28,482
7/12/09 7:54 A

SUNNY332's SparkPage
Send Private Message
Reply
Thanks for posting this here, Sandy. I have eaten this before but never made it. Sounds great.

Sunny

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


2BFREE2LIVE
2BFREE2LIVE's Photo SparkPoints: (291,446)
Fitness Minutes: (283,310)
Posts: 16,631
7/12/09 1:17 A

Community Team Member

2BFREE2LIVE's SparkPage
Send Private Message
Reply
Eggplant Parmesan Recipe

Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.
I use low fat cheese and egg beaters to save on calories.

"You're never too old to set another goal or to dream a new dream..." C.S. Lewis


“Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what. Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” ~Mark Victor Hansen

www.youtube.com/watch?v=TwE8HLLue48


 current weight: 118.0 
 
239
208.75
178.5
148.25
118


SPARKLE72023
SPARKLE72023's Photo SparkPoints: (20,629)
Fitness Minutes: (1,038)
Posts: 4,932
6/28/09 8:52 P

SPARKLE72023's SparkPage
Send Private Message
Reply
Look for me to show up at your breakfast table tomorrow morning Dee !!!
emoticon

Healthy AND Tasty too. What more can you ask for?

Margrit

"Every Job Is A Self-Portrait Of The Person Who Did It. Autograph Your Work With Excellence."

"One step back equals two steps forward. We are always a step ahead by continuing."


 current weight: 226.5 
 
272
239
206
173
140


SUNNY332
SUNNY332's Photo Posts: 28,482
6/25/09 5:24 P

SUNNY332's SparkPage
Send Private Message
Reply
Classifies as a recipe to me. Yummo

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


DEE_SPARKS
DEE_SPARKS's Photo Posts: 3,227
6/25/09 8:45 A

DEE_SPARKS's SparkPage
Send Private Message
Reply
Not sure anything I'm doing qualifies as a recipe!! This morning black raspberries were jumping off the bramble into my basket and made a great fresh fruit salad. Guess it's sort of a recipe now that I'm thinking of it...

Cutup banana, apple, orange and drizzle fresh squeezed lemon and agave nectar or honey. Toss. Add berries (today it was blueberries and black raspberries). Sprinkle in some pecans for crunch and unsweetened dried coconut. Toss and indulge!

-:|:- Dee -:|:-
Joy is a state of being regardless of our circumstances. Find a way.

designed-by-dee.blogspot.com


 Pounds lost: 13.5 
 
0
4.5
9
13.5
18


SUNNY332
SUNNY332's Photo Posts: 28,482
6/25/09 7:28 A

SUNNY332's SparkPage
Send Private Message
Reply
Thanks so much Sandy!



Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


2BFREE2LIVE
2BFREE2LIVE's Photo SparkPoints: (291,446)
Fitness Minutes: (283,310)
Posts: 16,631
6/25/09 12:04 A

Community Team Member

2BFREE2LIVE's SparkPage
Send Private Message
Reply
I found this site that has a lot of answers for everyone on any thing from canning to all other aspects of food preservation. www.uga.edu/nchfp/
Hope everyone finds this site helpful. Sandy

"You're never too old to set another goal or to dream a new dream..." C.S. Lewis


“Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what. Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” ~Mark Victor Hansen

www.youtube.com/watch?v=TwE8HLLue48


 current weight: 118.0 
 
239
208.75
178.5
148.25
118


CKRYSZAK
CKRYSZAK's Photo Posts: 120
6/1/09 10:12 A

CKRYSZAK's SparkPage
Send Private Message
Reply
Granni, thanks for starting this post--great idea! I like the blanching instructions... I didn't know about that and froze a bunch of asparagus without blanching, so hopefully they don't taste too bad. But I'll definitely try blanching time.

I'll dig up my recipes for zucchini lasagna, chocolate zucchini bread, basil pesto sauce, and tomato sauce, and add them to a later post.

My goal this summer is to make the most of my garden vegetables and herbs and use them all up without wasting any.
emoticon


 current weight: 182.0 
 
195
182.5
170
157.5
145


SUNNY332
SUNNY332's Photo Posts: 28,482
5/31/09 8:27 P

SUNNY332's SparkPage
Send Private Message
Reply
Sounds great! Thanks, Suzie!



Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


BLUESTARMOM
BLUESTARMOM's Photo Posts: 3,092
5/31/09 5:55 P

BLUESTARMOM's SparkPage
Send Private Message
Reply
Do you use already mixed crystal light? I have some fresh strawberries and I'm thinking that might be yummy with some crystal light lemonaid.

Karen
Support our Troops!


SUZIEQW
SUZIEQW's Photo SparkPoints: (58,527)
Fitness Minutes: (34,409)
Posts: 4,706
5/31/09 4:02 P

SUZIEQW's SparkPage
Send Private Message
Reply
Any frozen fruit + a ff/sugarfree yogurt + chyrstal light to blend. Yum!

5/3 - 5K @28:50
12/13/09 - 1/2 marathon
1/31/10 - Miami Marathon!!! 5:26:48

I get up. I walk. I fall down. Meanwhile, I keep dancing." – Rabbi Hillel



 current weight: 128.0 
 
130
128.5
127
125.5
124


SUNNY332
SUNNY332's Photo Posts: 28,482
5/29/09 4:32 P

SUNNY332's SparkPage
Send Private Message
Reply
Suzie Q - What is Kitchen sink smoothies?

Sunny

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


SUZIEQW
SUZIEQW's Photo SparkPoints: (58,527)
Fitness Minutes: (34,409)
Posts: 4,706
5/29/09 12:10 P

SUZIEQW's SparkPage
Send Private Message
Reply
I learn so much from this team.

I was thrilled that my fruit trees had 'babies' this year...Brazil cherries, mangos, bananas and loquats. I freeze left overs and make kitchen sink smoothies.

5/3 - 5K @28:50
12/13/09 - 1/2 marathon
1/31/10 - Miami Marathon!!! 5:26:48

I get up. I walk. I fall down. Meanwhile, I keep dancing." – Rabbi Hillel



 current weight: 128.0 
 
130
128.5
127
125.5
124


MS.ELENI
MS.ELENI's Photo SparkPoints: (50,867)
Fitness Minutes: (0)
Posts: 18,725
5/28/09 2:39 P

MS.ELENI's SparkPage
Send Private Message
Reply
Great thread

Ms.Eleni from Florida
Great Granny

NO BEAT UPS**JUST GET UPS

Every day may not be good. But. There is something good in every day.



2BFREE2LIVE
2BFREE2LIVE's Photo SparkPoints: (291,446)
Fitness Minutes: (283,310)
Posts: 16,631
5/28/09 12:03 P

Community Team Member

2BFREE2LIVE's SparkPage
Send Private Message
Reply
Freezing Home Grown Fruits and Vegetables


Freezing your bumper crop of fruits and vegetables is the quickest and easiest way to save your bountiful harvest to enjoy at a later date. Avid home gardeners like you and me are only limited by the size of our freezer. The only drawback is that the storage time is less than that of canned goods.

And here is more good news...you can freeze most fruits and vegetables. Some exceptions are leafy vegetables, like lettuce. Upon defrosting, leafy vegetables are limp, not an appealing trait for a salad.

Safety First: We always stress the importance of following proper measures to ensure your food is safe and edible. This includes cleaning all utensils prior to use, proper preparation, storage, and thawing.When using any foods, our motto is "When in doubt, throw it out".



Food Selection

Always select the freshest, healthiest foods for freezing. Pick fruits and vegetables at their peak. Discard food with blemishes and soft spots, signs of plant disease and insects. Wash thoroughly to remove dirt and debris. Peel skins and cut to size as desired.


About Enzymes

An enzyme is a protein found in all living cells. It is an organic "Catalyst" that causes foods to ripen and eventually spoil. Other than that, we'll spare your the Chemistry 101 lecture.

Why the lecture on Enzymes? Because freezing only slows enzyme activity. It doesn't stop it. To stop the enzyme activity altogether, we turn our attention to blanching.



Blanching

Vegetables should be blanched prior to freezing. The most common methods are boiling and steaming. Blanching in the microwave is also increasing in use. Bring a large pot of water to a boil. Add your vegetables, and boil or steam.


Preparing Fruits

Fruits are usually are not blanched. Some fruits, like strawberries can be frozen whole or sliced, and require no blanching. They are simply frozen as soon are they are prepared. For others like peaches and apples, ascorbic acid not lemon juice is used to retard enzyme activity. Another method is to pack fruits in sugar syrup to eliminate browning effects of enzyme activity.


Packaging and Storage

Almost any airtight container can be used. The most common is freezer bags (found at your local store) and plastic containers. We stress "air tight", as any opening is the pathway for air from your freezer to enter and cause freezer burn.

Pack food tightly. If you are using plastic bags, squeeze out all of the air.

Freeze foods as quickly as possible.

Most foods, including fruits and vegetables are best stored at 0 degrees Fahrenheit.



Freezer Burns

Freezer burns occur when air gets into a package of food. The longer food is stored in your freezer, the more likely it is that the food will get freezer burned. The food becomes discolored, turning a grayish brown and leathery where it has been exposed to the air. Freezer burned food is not unsafe. It just tastes bad or "funny", and is unattractive in appearance. If the area affected is small, simply cut away the bad spot. If it is a large area, the taste of the whole whole package may be affected. In that case, you will want to discard it.



Tips for Thawing:

Some foods like Turkeys require a slow thawing over a period of time. Vegetables on the other hand, are best when taken right from the freezer and put directly into a pot of boiling water.

Most fruits should be thawed slowly in the refrigerator. They can be placed on the counter for a short period of time.

Important: Never allow frozen foods to thaw overnight at room temperature, or to reach above 40 degrees. Once thawed, harmful bacteria and micro organisms become active again and grow.



Edited by: 2BFREE2LIVE at: 5/28/2009 (12:06)
"You're never too old to set another goal or to dream a new dream..." C.S. Lewis


“Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what. Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” ~Mark Victor Hansen

www.youtube.com/watch?v=TwE8HLLue48


 current weight: 118.0 
 
239
208.75
178.5
148.25
118


SUNNY332
SUNNY332's Photo Posts: 28,482
5/28/09 10:34 A

SUNNY332's SparkPage
Send Private Message
Reply
I received the following post from Women's Health today and knew I wanted to share it with you all.

Hot And Healthy
Matthew G. Kadey, M.S., R.D.

Don't let the protein hog the spotlight. "Grilling enhances the flavor of fruits and vegetables by concentrating and caramelizing their natural sugars," says Judith Fertig, co-author of 300 Big and Bold Barbecue & Grilling Recipes. Give fruits and veggies a very light brush of oil, then stick them on the grill over medium to high heat, turning as soon as grill marks appear. Cook for no more than 5 minutes total to help them retain their natural texture. Try the following prep techniques:

Beefsteak tomatoes, mangos, melons, peaches, pineapples, plums, portobello mushrooms, nectarines, and red peppers
Keep them big—halves or large chunks—to keep them from falling through the grate.

Eggplant, yellow squash, and zucchini
Slice lengthwise; round cuts are more likely to drop down.

Corn
Husk on or off? Fertig is a fan of naked corn on the barbie because, she says, you get more of that delicious charred taste when the kernels have direct access to heat.

Asparagus
Larger spears can sit right across the grill. To keep thinner spears from plummeting to a fiery death, place them on a perforated vegetable grill pan.

Button mushrooms, brussels sprouts, cherry tomatoes, fennel, garlic, onions, and strawberries
These need help staying above the flame. Always cook on skewers, in a vegetable basket, or wrapped in foil.

I just bought a Perforated Vegetable Grill Pan so will be trying it out with some of the veggies soon.

Sunny

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


SUNNY332
SUNNY332's Photo Posts: 28,482
5/28/09 7:41 A

SUNNY332's SparkPage
Send Private Message
Reply
Dee - Thanks so much for the sauce recipe. I can't wait to try it.

Sunny

Sunny
Missouri USA
Central Time Zone

GO IVORY FALCONS!


 April Minutes: 64
 
0
41.25
82.5
123.75
165


BLUESTARMOM
BLUESTARMOM's Photo Posts: 3,092
5/28/09 6:23 A

BLUESTARMOM's SparkPage
Send Private Message
Reply
Thanks for printing that, Grannie! I want to get some corn from the Farmer's Market this year and freeze it, but wasn't sure of the blanching time.

Karen
Support our Troops!


DEE_SPARKS
DEE_SPARKS's Photo Posts: 3,227
5/28/09 6:23 A

DEE_SPARKS's SparkPage
Send Private Message
Reply
First, this is going to be a great thread! Here's my recipe:
recipes.sparkpeople.com/recipe-detail.asp?
recipe=646516


You know my frozen bananas seem to have ripened a bit in the freezer and I was wondering what was going on! Thanks for this info.

-:|:- Dee -:|:-
Joy is a state of being regardless of our circumstances. Find a way.

designed-by-dee.blogspot.com


 Pounds lost: 13.5 
 
0
4.5
9
13.5
18


2BFREE2LIVE
2BFREE2LIVE's Photo SparkPoints: (291,446)
Fitness Minutes: (283,310)
Posts: 16,631
5/27/09 11:37 P

Community Team Member

2BFREE2LIVE's SparkPage
Send Private Message
Reply
Blanching Vegetables


Blanching vegetables is the important first step to freezing vegetables. Listed below are the easy instructions to blanch your home grown vegetables and fruits.


First, let's answer the question "Why blanch my vegetables?"

Enzymes in fruits and vegetables help the fruit to grow and to mature. After you pick them, the enzymes are still in the fruit, and they continue the maturation process. If you do not kill the enzymes, the vegetables and fruit will ultimately turn over ripe and tough. Sugars will be converted to starch.

Blanching kills the enzymes, stopping this process. Without blanching, frozen foods still contain active enzymes. These enzymes will continue to work, even while the food is frozen.


Note: While we speak about the enzyme affect in fruits and vegetables above, fruits are usually not blanched.






How to Blanch Vegetables:

1. Wash vegetables, and cut them to sizes for freezing.

2. The blanching process starts with a big pot of boiling water.

3. Add a little salt, to lower the boiling temperature.

4. Add a small amount of vegetables.

5. The trick it to keep the water boiling, even after adding the vegetables.

6. Boil the vegetables until they just begin to soften.

7. There is a recommended boiling time for each vegetable. We have listed many of them below for your convenience.

8. Remove the vegetables with a strainer.

9. Immediately plunge them into ice cold water.

10. As soon as the vegetables have cooled, strain them from the cold water.

11. Use a clean towel or wipe off excess moisture.

12. Place the vegetables in airtight freezer bags, mark the bags with the vegetable name and the date you froze it.

13. Place it in the freezer immediately.

Note: Blanching time varies by the size of the vegetable pieces.


USDA Recommended Blanching Times (Source: USDA)


Vegetable: Blanching time
(minutes):
Asparagus,Small 2
Asparagus, Large 4
Beans, Regular Cut 3
Beans, French Cut 2
Beans, Lima, Small 2
Beans, Lima, Large 4
Beets, Small 25-30
Beets, Large 45-50
Broccoli 3
Brussel Sprouts, Small 3
Brussel Sprouts, Large 5
Cabbage, Minute 1 1/2
Carrots, Whole 5
Carrots, diced or sliced 2
Cauliflower 3
Corn, kernels 4
Corn on cob, small ear 7
Corn on cob, large ear 11
Collards 3
Spinach 1 1/2
Okra, small pods 3
Okra, large pods 4
Peas, small pods 1 1/2
Peas, large pods 2







emoticonemoticonemoticonemoticonemoticon

"You're never too old to set another goal or to dream a new dream..." C.S. Lewis


“Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what. Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” ~Mark Victor Hansen

www.youtube.com/watch?v=TwE8HLLue48


 current weight: 118.0 
 
239
208.75
178.5
148.25
118


MAZACK
MAZACK's Photo SparkPoints: (42,669)
Fitness Minutes: (11,675)
Posts: 2,020
5/27/09 10:38 P

MAZACK's SparkPage
Send Private Message
Reply
I'm looking forward to seeing some recipes even though I don't have one right now.

Mary Ann -
West Central Arkansas.
Leader Arkansas Ladies

Each day is the first day of the rest of your life


 current weight: 161.6 
 
176
163.75
151.5
139.25
127


2BFREE2LIVE
2BFREE2LIVE's Photo SparkPoints: (291,446)
Fitness Minutes: (283,310)
Posts: 16,631
5/27/09 10:04 P

Community Team Member

2BFREE2LIVE's SparkPage
Send Private Message
Reply
I thought this would be a good place to share our recipes from our garden this year.
We have a lot of new members this spring.
We had a very good recipe exchange last year, for veggie dishes to dessert dishes and even jams and jellies. I can't wait to see what everyone is doing with their harvest.

emoticonemoticonemoticonemoticonemoticonemoticonemoticon

"You're never too old to set another goal or to dream a new dream..." C.S. Lewis


“Don't wait until everything is just right. It will never be perfect. There will always be challenges, obstacles and less than perfect conditions. So what. Get started now. With each step you take, you will grow stronger and stronger, more and more skilled, more and more self-confident and more and more successful.” ~Mark Victor Hansen

www.youtube.com/watch?v=TwE8HLLue48


 current weight: 118.0 
 
239
208.75
178.5
148.25
118


 
Page: 1 of (1)  
   
Report Innappropriate Post

Other VEGGIES & BLOOMS GARDENING TEAM GARDEN NOTES Posts


Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=6721x19538x25865322

Review our Community Guidelines