Another Garden

Originally, I was a reluctant gardener.  Many years ago, my husband dug up our first little 4’ x 6’ garden.  The idea of growing and eating fresh vegetables was appealing.  However, with little children, I found it hard to get out into the yard and work in the dirt.
  
Times have changed at the Prichard home.  Kids have grown and no longer need me every minute of the day.  I still don’t feel like I have “free time", but I have more freedom in how I allocate my time.  A few years ago, the older kids helped me take up quite a bit of square feet of sod  from my backyard. Every year I take up a little more.  

I'm always amazed at how those vegetables grow.  I plant some seeds or seedlings in the ground and before too long, I've got something I can eat at my kitchen table.

Here are some pictures of the beginnings of my garden this year.

My Amazing Camera

My son, Sean , graduated from Gustavus Adolphus College  (at 1:01:38) this spring.  Even though we found great seats in the stadium, we were still quite a distance from the platform and from the wind orchestra, GWO, performing for commencement.  However, I now have a super-duper camera that was a gift from my loving husband.  Look at these pictures.

Another Graduation!

These pictures are a bit late, but a mom never stops being proud of her kids.  I've always said, that if a mom doesn't think her kids are gifted, no one else will.

Summertime Jam

This recipe is a quick summertime favorite at our house.  Sometimes we use strawberries that my son gets from the berry farm where he works.  Most of the time, however, we use the abundance of rhubarb from our garden.





Quick Freezer Jam
Mix well and let stand for 4 hours or overnight:
     2 - 3 c. mashed strawberries
     3 c. sugar
Bring to a hard boil.  Reduce heat to medium.  Boil 10 minutes.
Add:
     1 (3 oz.) package strawberry gelatin
Mix until well dissolved and bring to boiling point again.  Remove from heat and let set a few minutes.  Stir again.  Put in jars and keep in refrigerator or freezer.

Options:
-- Strawberries with pineapple gelatin
-- Raspberries with raspberry gelatin
-- Grapes with grape gelatin
-- Peaches with peach, lemon, or pineapple gelatin
-- 5 c. rhubarb, chopped, with raspberry or strawberry gelatin

Drunken Tofu & Rice

OK, so I made the recipe up.  I don't think there's any official recipe with this name, but it has a fun ring to it, don't you think?  To be honest, I was using up a bit of tofu with my first veggies harvested from my garden, and I wasn't sure what liquid to add.  I poured a little Merlot on the mixture, making the tofu pink, and therefore "drunken."

Drunken Tofu & Rice

2 T. olive oil

1 onion, chopped

1 clove of garlic, minced

1/2 large kohlrabi, diced
1 1/2 c. chopped Swiss chard

1/3 c. diced firm tofu

3 leaves of holy basil, chopped  (a Thai herb)

1/4 c. red wine

3 c. cooked rice

Heat the oil in a large fry pan or wok.  Add the next 6 ingredients in their given order. cooking the vegetables until soft.  Add the basil and wine and heat through.  Add the cooked rice and serve hot.

                              

Chicken Satay

Since our daughter's return from Phuket, Thailand, we've been experimenting with some Thai recipes.  I found a great book, Simply Thai Cooking, at my favorite book store, Half Price Books.  (And, it was clearance priced at $3.00!)  In the old days, before my husband was diagnosed with celiac, I used various packets for fixing Asian foods.  Unfortunately, many of those contained gluten.  This book gives specific spices, herbs, and sauces.  We can now be tastefully gluten free.

Last night I fixed Chicken Satay and my family raved about it. Actually, my husband repeated over and over again how incredible the chicken was.  I served it on top of a rice dish that I created.  (Watch for it in another post.)


Chicken Satay
3 chicken breasts
Bamboo skewers
1 can (about 1 1/2 c.) coconut milk
Marinade:
1 t. black pepper
1 t. ground cumin
1 t. ground coriander
     (I used fresh cilantro from my garden.)
1/2 t. tumeric
1 t. minced garlic
1 T. sugar
1/4 c. soy sauce
     (I used gluten free Tamari sauce)
1/4 c. lemon juice
1/4 c. fish sauce

Cut thin slices of chicken that run the length of the pieces of meat. (each slice will be approximately 1 inch by 4 inches).  If the meat is too hard to cut into thin slices, freeze it for 30 - 45 minutes.  Place the sliced chicken in a gallon-sized freezer bag. Whisk together the marinade ingredients in a small bowl and add to the meat.  Refrigerate for at least 2 hours and up to 24 hours.  When ready to cook the satays, thread each slice onto a skewer, working the skewer in and out of the meat down the middle of the slice. (I was in a hurry and didn't make them into satays.  Instead, I laid them on a grilling sheet.)  Baste the chicken with coconut milk.  Grill for a few minutes on a medium-hot grill.  Turn fairly often and continue to baste.  The chicken is done when they have turned golden brown.  Serve with rice and peanut sauce.   

Yummy Grilled Shrimp

We have a small, somewhat temperamental grill that we inherited from our neighbors.  In other words, they were going to take it to the dump, and we claimed it before it got on the truck.  Though it's seen better days, I get a lot of use from this little grill.  Recently, I made kabobs for the family, and they loved them.  Here's the recipe.

Grilled Jamaican Shrimp
Marinade:
2 T grated fresh ginger
2 cloves minced garlic
1 sliced lime, peel grated
1 T sugar
1/2 c. rum
1/2 c. orange juice concentrate

Mix marinade in a gallon-sized ziploc bag.  Add 1 1/2  pounds large cooked shrimp. Refrigerate for up to 2 hours to marinate.  Thread shrimp onto skewers.  (If using bamboo skewers, soak them for an hour before grilling.)  Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes.

Serve the shrimp with rice or as part of a salad.