Tuesday, May 1, 2012

Tomato Basil Cheese Sauce


Tomato Basil Cheese Sauce


Ingredients:


1 tablespoon butter,

1 small onion; finely chopped,

2 cups milk,

½ teaspoon crushed red pepper,

½ teaspoon lemon pepper,

1 tablespoon basil; finely chopped,

¼ cup tomato basil cheese; shredded,

Directions:


Melt butter over medium heat, add onions and sauté for two minutes.

Add milk, reduce heat to a simmer, add pepper and herbs and let simmer for 10 minutes.

Add cheese simmer until melted.

Great with pasta or chicken.

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Wednesday, April 11, 2012

Need Some Color This Time of Year: Garden Photos

It's early spring in Maine, and there isn't much for color out there yet. Thought the blog could use some reminders of what's to come.

Fern
Fern

Red Lupin
Red Lupin



Comfrey Blossoms
Comfrey Blossoms


Red Lupin
 red lupin


wildflower


Purple Trillium
Purple Trillium


Iris

Iris



Iris
iris

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Tuesday, April 10, 2012

Tomato Plants From Cuttings

I have read that starting your own tomato plants is very simple to do by taking cuttings off of a mother plant. In fact, it seemed too easy. Finally, last spring we tried it with fantastic success.

tomato plant growing in rosemary

This tomato plant came up on its own in our rosemary plant (from the compost we used to pot the rosemary). I snipped off 6 cuttings and put them in small pots that were filled with our compost and watered well.

After a few days a couple looked like this photo. We kept up with the watering and left the plants in a north facing window so that they wouldn't get sun shinning on them at this early stage.

tomato cutting, on the mend


It took a few weeks, but this photo shows how well they did (5 did fine, one died).

tomato cutting, doing well


We kept them in the small pots and continued to water well for about 3 weeks or so, then transplanted to bigger pots.

We had tomatoes by the end of the summer and managed to keep one cherry tomato plant alive and producing most of the winter.


Monday, March 26, 2012

Easy Baking Recipes, Breakfast: Blueberry Muffins

Blueberry Muffins



Blueberry Muffins


2 eggs
2 cups flour
1 ½ teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
2 tablespoons frozen orange juice concentrate
2 cups blueberries, fresh or frozen

Preheat oven to 425o F. Grease a muffin pan.

In a large bowl beat the eggs. Add all other ingredients, except the blueberries and combine well. Stir in the blueberries. Spoon batter into prepared muffin pan, filling each cup about 3/4 full.

Bake 20 to 25 minutes.

Yield: 9 muffins.

NOTE: We have made this recipe, with good results, using all purpose, white whole wheat and brown rice flour.

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