Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Monday, February 6, 2012

How to Start Gardening

Pin It On a message board I frequent, one of the ladies recently mentioned that she wanted to start gardening, but was overwhelmed with all the information.  Should she make her own potting soil with worm castings?  Should she be composting her food waste to add to the garden?  As a beginning gardener, these suggestions were too much, too soon.  With so much information available online, something so simple was becoming stressful.

I thought back to my gardening beginnings.  I've always grown up around gardening.  My grandmother always had enviable flower beds and fruit trees.  Growing up in Arizona, my mom  had a natural cacti/desert garden bed, but also grew annual flowers in pots every year.  Though I noticed the gardens, gardening didn't especially interest me.

When we moved from Arizona to Indiana (over 20 years ago) we had a small apartment on the ground floor.  This small apartment had a fenced in yard.  A tiny yard, but a yard, nonetheless.  After living in Arizona for so many years, I was amazed at what could be grown in a more moderate climate (as if Indiana is really moderate!).  Anyway, I recall going out back one day and digging up a strip of earth along the fence line.  I remember being on my hands and knees and getting really dirty.  Somehow I knew to amend the soil, as I hauled bags of soil to the yard.  With my bare hands (I've never been a fan of gloves) I mixed up the native soil with the bagged soil.  My gardening had begun.
Markum's Pink Clematis

My next door neighbor, Sug (as in Sugar), was from Louisiana, I believe.  She was a character who was larger than life.  She spoke with a thick southern drawl and had a cigarette in hand every time I saw her.  Her yard was the same size as mine, and I was amazed at how lush it was.  Her favorite plants were clematis, and they were growing up her fence in every direction.  She packed in the plants, and stuck them wherever she saw an empty spot of dirt.  I know she influenced my gardening, as I longed to have a yard as lush as hers.  Still, it would be a good 15 years before I bought my first clematis plant, and another 5 before I could rival her with such a large variety.

So, back to my little strip of land by the fence....I grew flowers there.  And when I ran out of space I started on another strip next to the patio.  Hollyhocks of every color flourished in this space.  I remember growing morning glory plants from seed that ran up the post and to the patio railing of the apartment above me. 

The neighbors above grew gorgeous tomatoes in pots.  When I asked them their secret, they told me about Miracle-Gro.  I went off to buy my first container of Miracle-Gro, and twice a month I religiously watered my plants with fertilizer.  A couple years later, I was bragging to them about how well the Miracle-Gro was working, and that I was amazed at how long it lasted!  They questioned it lasting so long, and as we got to talking about it, I realized that I'd never taken off the plastic seal on the Miracle-Gro container.  For two years I'd been fertilizing with water!

And that was the start of my learn-as-you-go gardening.  You will do silly things.  You will make mistakes.  You will kill plants.  You will be attracted to plants that don't grow in your zone.  You will buy those plants and hope, hope, hope they survive.  Most likely, they won't.  But that won't stop you from trying again...

And that, is what gardening really is...finding out what you like, and just trying it out.  Start small.  Get comfortable tending to one small patch of land.  Then, if you like it, keep going.

Here's the advice I left to the overwhelmed beginning gardener.  Hopefully it will help someone else out who's just beginning too!

How to Start Gardening

If you get caught up in doing everything right and wanting to know everything there is to know, you are going to wear yourself out before you've even begun! I've been
Raised bed
gardening for 20 years now, and I've never made my own potting mix with worm castings.

1) Think about what you want to plant (small scale). Do you want edibles
like veggies or herbs? Or do you want ornamental flowers? With flowers, do you want something that will come back every year (perennial) or something that has a long-lasting seasonal bloom, but has to be replaced each year (annuals)?

2) Pick out a small space in your yard. Start off small. Is it sunny, shady, or partly sunny? That will influence what you can grow there. How is the existing soil? Grassy? Weedy? Rocky? Clay-like?  You can cover weeds/grass with layers of newspaper to kill them. Then you can dig up that area (or build a simple raised bed on top).

Every few years I get 2-3 cubic yards of50/50 soil delivered to my home.

3) Whatever space you choose, AMEND THE SOIL. I can't stress that one enough. Dig up the local soil, add in some compost or 50/50 (50 percent good garden soil/50 percent compost) and mix that all together. You will be AMAZED at how much good soil helps your plants. I think this is often overlooked. 

4) Don't plant so close to your home. You really don't want the mature plant up against the house.

5) When buying plants, go to a local garden center (as opposed to Home Depot or Lowes). Find out what zone you're in (how cold it gets in winter) and buy plants that are recommended for that zone. Look at the plant tag to see if it needs sun or shade. Look at how big the plant gets at maturity (will you have room for it full grown?).

6) Buy the plant and stick it in the amended soil. Water and enjoy!!!

Start with something small and easy like this. Soon, you'll be looking for any little patch of land to re-do! You will make mistakes. You will kill plants. Don't worry...just enjoy and have fun!

Puff Pastry Pinwheels with Prosciutto and Manchego Cheese

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Puff Pastry Pinwheels with Prosciutto and Manchego Cheese
Prosciutto and Machego Cheese Pinwheels; Prosciutto, Basil, and Gruyere Cheese Pinwheels
So what appetizer was the hit of the Super Bowl party last night?  Scrumptious little puff pastry pinwheels!  I made two types...one with prosciutto and Manchego cheese filling, and another with prosciutto, basil, and Gruyere cheese.  Which one was best?  Ummm...they were gobbled up so quickly that they were both declared winners.

And how easy were they to make...FAST & EASY!!   Puff pastry pinwheels will now be appearing at any event we host.  They were that good.  (And that easy!)

Now, I'm definitely a measure and follow the recipe kinda' girl, but this is truly one "recipe" where you can easily add more of what you like, or change things up a bit.  Experiment and have a little fun. Live dangerously and just plop on your ingredients.

Puff Pastry Pinwheels with Prosciutto and Manchego Cheese

Ingredients:
1 package frozen puff pastry (I used Pepperidge Farm)
About 10 thin slices of prosciutto
About 1/2- 1 cup of shredded Manchego cheese (found in the specialty cheese section of your upscale grocery stores)
egg white and a little water, whisked together in a bowl

Directions:
1.  First you'll need puff pastry sheets.  I used the Pepperidge Farm ones from the freezer section.  Since I was making these right away, I opened up the package and let them defrost on the counter for about 40 minutes.  You can also leave the box in your refrigerator overnight to defrost.

2.  Once the puff pastry is defrosted, lay it flat.  (You can leave it this size, or you can roll it out so that you're able to make a few more pinwheels for your party.)

3.  Layer prosciutto and Manchego cheese (however much you'd like!) on the pastry. 

4.  Roll up into one big spiral.

5.  Some recipes say to refrigerate for 3 hours (or more), while other recipes don't mention refrigerating at all before you cut them.  Since I didn't read this step ahead of time, I didn't have 3 hours!  I did put them in the refrigerator for 45 minutes and then sliced them into 1/2" sections.  I saved some of the roll and let that refrigerate overnight.  What I learned is that they're easier to slice when they've been refrigerated.  So, if you have time, go ahead and refrigerate.  If not, just roll up, and slice away!

6.  Lay the sections flat, so you see the spiral.  Brush the egg/water mixture over the top for a glossy finish.

7.  Bake at 400 degrees for about 12-15 minutes, or until golden on top.

Serve hot or at room temperature.  (That's the beauty of these...they taste great at room temperature, so you can make them ahead to bring to a party.)

You should be able to get about 20 spirals from half the package, so 40 if you're using the whole package.  

Feel free to experiment with other fillings:

Muenster cheese, Parmesan cheese, chopped green onion, garlic salt, spinach

Prosciutto, basil, and Gruyere cheese

Cream cheese, broccoli, ham

Pesto, cream cheese

Cream cheese, spinach, onion, and Italian sausage

Serrano ham, Manchego cheese

It doesn't have to be savory either...you can go sweet too!  Think of fruit pie fillings...oh my, the options are endless!  Have fun experimenting!

Sunday, February 5, 2012

Spicy Chicken Tortilla Roll-Ups

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Today was the Super Bowl party.  Until kick off the only thing I could've told you about the game was that Madonna was performing at half-time.  OK...I know...that's not even about the game.  That shows you how little I knew.  What I did know, however, was that a bunch of hungry people were coming to my home, and I needed some tasty appetizers that I could quickly prepare.

I have a line up of tried-and-true recipes, but I wanted something new.  So I headed over to Pinterest and scanned my "To Try" boards.  These roll-ups (pinned from the Homemade by Holmnan blog) caught my eye because 1) SPICY always catches my eye, and 2) my roll-ups are BORING.    Of the 3 recipes I found,  I thought these would be the most time consuming but that was not the case...they were quick and easy. 

Spicy Chicken Tortilla Roll-Ups
(adapted from Homemade by Holman)

Cook in a boiling pot of water:
     1  1/2 pounds of boneless, skinless chicken breasts

When the chicken is cooked through (no pink in the center), remove from the pot.  Cut off any chicken "gunk"...tendons, fat...the yucky stuff.  Shred the chicken with two forks* while it's still warm.

Mix the shredded chicken with:
     1 10 oz. can Rotel (tomatoes and green chiles), drained
     12 oz cream cheese, softened
     1 C shredded cheddar or monterey Jack cheese (I used cheddar)
     1 clove garlic, minced
     1 TB chili powder
     1/2 tsp cayenne powder
     1 tsp cumin
     1/2 tsp garlic salt
     1/4 C chopped cilantro
     6 green onions, finely chopped (white and green parts)

Spread the chicken mixture over the surface of a tortilla, and roll up tightly.  You can slice them at this point, but I find it best to refrigerate them for a bit (20+ minutes...overnight is fine too) before slicing.  Slice them to 1/2" - 1" pieces.  Try not to eat too much before serving!!

They were delicious!  So much better than my slap-some-cream-cheese-ham-and-a-long-green-onion-on-a-tortilla kind of roll up.  MUCH better.  So much better that I'll never, ever go back to those boring roll ups.  As for the spiciness level, they weren't too spicy.  A hint of a kick.  If you really like spicy (as I do), you could up the chili powder or cayenne pepper.  I might try that next time. 

*OR....try my new favorite way to shred chicken...in a KitchenAid mixer!!  I read about this on Pinterest too.  It's so incredibly easy you'll wonder why you never thought of it before!  Just put the chicken (cut in quarters or halves) in the mixing bowl with the paddle.  Turn on low (speed 2 or so) and watch the chicken shred without any work at all.  It doesn't mush it or create a weird texture...it perfectly shreds your chicken!!  After I shred the chicken in the mixer, I simply dumped the rest of the ingredients in, and let the mixer stir it together.  Easy-peasy!  Here's a tutorial I found on the Taste and See God's Goodness blog.


Mini Egg Rolls

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(Not the best photo.  It was dark, and I took it in a hurry.  Don't let that stop you from trying the recipe though!)
For our annual Christmas party, I thought about making potstickers -again-.  I make them every now and then, and while, they're a hit, I wanted to make something different.  Egg rolls were the first things to come to mind.  I searched different on-line recipes, and finally settled on an adaptation from Allrecipes.com.    I planned on making full sized egg rolls, but when Brian came home from the store, they were out of the full sized wrappers, and just had the won-ton wrappers. In the end, I LOVED the won-ton wrapper size for a party.  They're the perfect bite-sized morsel.  Easy to eat, and tasty too!

Mini Egg Rolls

Mix in a bowl and set aside:
     2 tablespoons all-purpose flour
     2 tablespoons water

Shred:
     3 C cabbage
     1/4-1/2 C carrots

Saute the shredded veggies with:
     2 TB soy sauce
     2 TB water

Cook thoroughly in a skillet:
     1 lb ground pork
     2 tsp fresh ginger, finely chopped
     2 tsp garlic powder

Mix the veggie/pork mixture together in a bowl.

Place a dab of the pork/veggie mixture in the center of a won-ton wrapper.  Place a dab of the flour paste on the top corner (this will be the "glue", keeping it together).  Fold the side corners in toward the middle.  Fold the bottom corner up toward the middle, rolling upward. Continue until you've used up the rest of the pork mixture. 

Heat oil (about 1/4" in the pan) in a large frying pan to 375 degrees (medium-high heat).  When the oil is hot enough to sizzle, quickly place the mini egg rolls in the pan.  Cook until the side is golden brown, then turn over.  When both sides are golden brown, remove from the pan onto a plate or shallow bowl that's lined with a paper towel (to absorb any grease).  

Serve plain (yes, they're good enough to eat without sauce!) or with your favorite Asian dipping sauce. 

FREEZING

They're also easy to freeze.  I doubled this recipe and served half at Christmas time, and half at our Super Bowl party today.  Once I filled the won-ton wrappers, I placed each mini egg roll on a baking sheet to flash freeze.  Then I placed them in a FoodSaver bag, sucked out all the air, and put them in my freezer, Beauty (Yes, I've named my freezer!!).   To quickly thaw, I put them in the microwave on defrost for a minute.  Then I proceeded to heat up the oil, and cook them following the directions below.  In just 5 minutes the egg rolls were ready to serve to guests.  It doesn't get any easier than that!

VEGETARIAN OPTION
My daughter's a vegetarian, so I used this same recipe and replaced the pork with GimmeLean ground "beef".   There were several vegetarians at the party, who agreed these were worth making again!