Thursday, August 27, 2009
Wednesday, August 26, 2009
Chicken Salad with Tomatoes and Cucumbers
1 container Greek Yogurt
1/2 cup mayo( I like the new kind with Olive Oil)
2 medium tomatoes( quartered and seeded and cut into 1-inch chunks)
3/4 English Cucumber cut into 1-inch chunks
2 teaspoons coarse salt
About 2 cups of cooked chicken breast( I use whole skinned chicken breasts I have baked in the oven,then I take the skin off and shred when cooled)
Freshly grounded pepper
1tablespoon fresh lemon juice
1/2 cup fresh mint
1 tablespoon fresh oregano
Combine tomatoes and cucmber in a bowl and sprinkle with the salt. Let sit about 30 minutes. Meanwhile mix the yogurt, mayo, lemon juice,rest of salt and chicken together. Season with pepper and stir.
Add the tomatoes and cucumbers to the chicken. Then mix in the herbs. This can be served in a pita pocket or on a bed of fresh baby greens.
Recipe adapted and personally changed fromMartha Stewart.com
Tuesday, August 25, 2009
Gather ye rosebuds while ye may
Old Time is still a-flying
And this same flower that smiles today
Tomorrow will be dying
So sorry my post have been sparse the last few days....the days have been so heavenly, that I have stayed in the Garden till dark. I 'll be better soon. Enjoy !!!
Saturday, August 22, 2009
3 Tablespoons rice wine vinegar
1 Tablespoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
Combine the rice wine vinegar and Dijon Mustard in a small bowl. Slowly pour the olive oil into the bowl, whisking constantly to emulsify. Season with salt.
3 peaches, pits removed and cut into wedges
1 Tablespoons olive oil
1 Teaspoon salt
5 cups mesclun greens mix
1/2 cup chopped pecans
1/3 cup feta cheese
Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side. Place the mesclun mix in a large bowl. Add the chopped pecans, feta and cooked peaches. Then layer the mint on top. Drizzle the salad with dressing and toss to coat.
This recipe is from Paula Dean( I did adapt it a bit)
Thursday, August 20, 2009
Sunday, August 16, 2009
As I mentioned previously, every year my father, would note in writing the day the Daffodils first bloomed in the Spring as well as the first day the Brown Eyed Susans opened. When we moved from Indiana, the Brown Eyed Susans came along and have filled my gardens with his love. So this is for you Dad; I know you are watching..... much love!
Thursday, August 13, 2009
Tonight I made my Dilled Green Bean Salad. It is so tasty and such a great salad to take to a gathering. Here's the thing...I have struggled to grow Dill. I know all the spec's on Dill say how easy it is to grow, but it does not like me. I think it is because it is labeled as a calming herb and I am anything but calm. The early settlers named this herb the "meetin seed" because children were given this herb seed to chew during long church meetings to help them remain calm. Perhaps I should chew on this herb seed daily.
This is a duel purpose herb, I love the young fresh leaves, they are so lightly scented. The fresh seed heads , still in the green state , I use to make Dill Vinegar and then I collect the dried seeds to either reseed or use in dishes.
At the Botanical Gardens we are overrun with Dill and Fennel, so much that they are becoming way to friendly creating Dinnell .(a cross between dill and fennel) Perhaps as I get older and my patience increases, I will be blessed with a good crop of Dill.
Dilled Green Bean Salad
1lb fresh green beans
1/2 cup salad oil
1/2 cup dill vinegar
1Tblsp fresh dill weed
1 clove garlic, minced
1/2 teas dried mustard
1/2 teas sugar
1/2 teas salt
1/8 teas pepper
1 onion sliced
Cook green beans till crisp. Combine the rest of the ingredients and pour over the green beans. Refrigerate overnight.Drain before serving.
Monday, August 10, 2009
3/4 c. milk
1 Tbsp. finely chopped lemon balm
1 Tbsp. chopped lemon thyme
1 Tbsp. chopped lemon verbena
2 c. all pupose flour
1/1/2 Tsp. baking powder
1/4 Tsp. salt
6 Tbsp.butter( at room temperature)
1Tbsp. grated lemon zest
Butter a 9x5x3 inch pan. Preheat oven to 325 degrees. Heat the milk with the chopped herbs and let it steep until cool.
Mix the flour, baking powder, and salt together in a bowl. In another bowl cream the butter and gradually beat in the sugar. Continue beating until light and fluffy. Beat in the eggs, 1 at a time. Beat in the lemon zest, Add the flour mixture alternately with the herbed milk. Mix until the batter is just blended. Pour batter into pan and bake for about 50 minutes until a toothpick inserted in center and comes out clean. Remove from the pan onto a wire rack that is set over a sheet of waxed paper. Pour Lemon Glaze over the still hot bread, Decorate with a few sprigs of lemon thyme.
Juice of 2 lemons Confectioners sugar
Put the lemons juice in a bowl and add the sugar, stirring until a thick, but still pourable paste forms. Pour the glaze over the hot bread.
Recipe from the "Cooking with Herbs" published by the Columbus Herb Society in Columbus, Indiana. I was a founding member of this group. I did change the recipe a bit by adding the Lemon Verbena.
Sunday, August 9, 2009
My Lemon Balm had been assigned a spot on the far side of the Herb House, but it was attempting a coup on the Oregano in the front of the Herb House. Aggressive action was in order.
Lemon Balm is a perennial herb that can be invasive. I love the leaf, it is heart shaped with scalloped edges. The fact that bees love the flowers and the herb’s wonderful lemon scent make it a good addition to the garden, but do take heed. At the Arboretum Garden Lemon Balm is trying to rule the Tea Garden, consequently we will be giving away free Lemon Balm to anyone who wanders into the park.
I use the young leaves of this lemon queen in salads; add it to fish and chicken, and lemonade. Basically, any place where you would use lemon peel, Lemon Balm can be substituted. I have a friend in Indiana that swore she polished her furniture with it plus put it under the cushions to keep the fleas away. (She had a big dog)
One parting comment, I am fascinated by all the Lemon Herbs! Many years ago I was sharing herbs with a class of 3rd graders. I passed around Lemon Balm and asked the youngsters to identify the scent. One kiddo could barely contain himself; “I know, I know, it is pledge!”
My task is now completed and the Lemon Balm somewhat controlled. I am bug free and ready to relax with a cool glass of wine or perhaps lemoncello would be more appropriate.
Thursday, August 6, 2009
Tuesday, August 4, 2009
Monday, August 3, 2009
1 cup sugar
1 cup water
1 cup fresh mint
1/2 cup lemon juice
Green food coloring( I leave this out)
1 cup whipping cream
Combine 1 cup sugar and 1 cup water -boil until sugar dissolves. Cool syrup and put mint and sugar in blender and run until fine. Stir in 1/2 cup lemon juice and green food coloring(or not)
Strain and discard mint. Freeze until smooth, fold in whipped cream. Put into the parfaits glasses and freeze until firm.
I add some small mint leaves as a garnish. As this settles in the glass, it forms layers and is so beautiful. Everyone loves it, it is refreshing, cool and so minty!!
Enjoy!! There is so much to love about mint. Some time we will explore the wonders of a Mint Julep!!
Sunday, August 2, 2009
The secret ingredient was mint, we all know about mint, however living in Kentucky I have a special connection. Also in one of my fields, wild mint grows all through it, so I surmise it must have been someone's garden many years ago, maybe Squire Boone's wife!
My favorite comment about mint is; " mint is like teenagers, easy to grow and nurture but impossible to control! "When we sold our first house in Shelbyville, I had an herb garden that was laden with mint. I asked the new owner if he would like me to transplant any plants. He replied oh no,he loved them all and then promptly tilled them under. Fast Forward.....I was talking to a class at the neighborhood grade school and a young person looked at me and said, oh you are the lady that owned our house, my Dad is so upset he tilled everything under and the mint keeps coming up. I just looked at him and smiled.
So I love mint!
Revenge is sweet, or at least minty!!
Grilled Chicken in Melon Bowls
2 large cantaloupes, washed, scrubbed, cut in half and seeded
1 lb boneless, skinless chicken breast,thinly sliced and chopped
1 cup cooked green fava beans or Lima beans, chilled( I left this out)
1 cup Romaine Lettuce, shredded
2 oz unsalted cashews
1 cup 100% orange juice
Juice 1 lime
2 to 3 oz fresh blueberries
1 cup nonfat Greek Yogurt
Mint leaves for garnish( I put them into the salad)
With a melon baller, scoop out each cantaloupe half, side aside melon balls. Drain the remaining liquid from melon and keep in reserve. Set aside melon halves and keep chilled.
I poached the chicken and then chilled. (The recipe called for grilling the chicken with a tbsp of olive oil.)
Place chicken, cut up, in a large mixing bowl. Add beans and lettuce; toss gently. Add melon balls, cashews,orange juice,lime juice, and reserved cantaloupe juice. Toss gently again. Divide among the cut cantaloupe bowls and dollop yogurt on top and then top with blueberries. Garnish with mint.
OK...I was tired and had been at the hospital in Indiana with my Mom all afternoon, so I put all the ingredients in a big bowl, added the blueberries,yogurt and mint on top. Chilled and then mixed it all together. It was wonderful!!!!