flowers and vegetables

I have been trying to spend a bit of time in the garden every day.

But sometimes it is raining so hard that the mud tries to suck me under.  Or paper work gets in the way.  Or my body says only a few minutes can be spent working this way.

I am finding time to pull up the weeds that are coming up around the tomato plants.  

I just make sure I do not pull up the flowers.  I have never grown larkspur before and I am enjoying the blues and purples.

Most of the lettuce has bolted, but not all.  The chard and kale are still good.  The squash are trying to set plants.

And we got the first eggplant, a green tomato, and a almost rip tomato today.  We will soon have many tomatoes because at least one bush is larger then I am.  

My garden is always an adventure, even if it is just for a few minutes a day.

lamb shawarma

A few weeks ago, my Beloved came downtown to have lunch with me.  We tried the new middle eastern resturant Phoenicia.  The location on the west side of town has always been lovely and the downtown location is quite nice too.  But it is not eating at home.  I have to admit that it is hard for me to eat out most of the time now and even makes me a bit uncomfortable.  While we were eating, I mentioned that I could try to make the shawarma at home and my Beloved's eyes glowed.  So I tried.  

I used lamb chops and the shawarma turned out quite well.  It would have been more like what we had out if I cut it up into small chunks but I was lazy and did not.  It is really quite easy but you do have to plan about twelve or more hours in advance due to the marinating.

Lamb Shawarma

3 pound lamb chops (shoulder preferred)

2 cups plain yogurt

1/4 cup apple cider vinegar

1/4 cup olive oil

lemon from 1 lemon

3 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried oregano

1 onion, thinly sliced

The day before you wish to have the shawarma, mix the yogurt, vinegar, olive oil, lemon, garlic, cinnamon, nutmeg, and oregano in a gallon ziploc bag.  Add the chops and squish the marinade all around.  Put in the refrigerator for at least twelve hours.

When you are ready to cook the lamb, put the two tablespoons of olive oil in a very large skillet.  Heat over medium high heat.  Add the onion and let become golden and carmalize.  Add the lamb chops and marinade.  Bring to a boil, cover, and let cook until the lamb separates easily from the bone.

Serve with rice and sauce (recipe coming) and enjoy.  Smaller chunks will get more marinade but this was quite lovely.  

This will be made again.

vegetarian gluten free green enchilada sauce

When my Beloved went gluten free again, I could no longer use my favorite green enchilada sauce from a can.  Wheat flour was in it.  There are gluten free enchilada sauces out there but you pay a pretty penny and my Beloved would rather not have chicken broth.  Vegetable broth is good but not chicken.  I decided I needed to try to make green enchilada sauce.  It is actually quite easy.  There was not anything difficult about it so then I had to wonder why I wished to use the can stuff.  Just a sigh.....

Vegetarian Gluten Free Green Enchilada Sauce

1 onion, peeled and minced

1/4 cup olive oil

1/4 cup millet flour

2 cups vegetable broth

1 (4 ounce) can chopped green chile, drained

1/2 cup chopped green onions

1/2 cup chopped cilantro

1 tomatilla diced (optional)

In a large pot, put the olive oil and heat over a medium high heat.  Add the onion.  Let the onion get brown.  Mix in the millet flour.  You want the millet flour to make a roux and not taste raw.  

Add the vegetable broth.  Mix until there are no lumps.  Mix in the chiles, green onion, cilantro, and tomatilla.  Let it cook for a few minutes and then blend.

It is really that simple.  I made extra and put in jars for the freezer.  Next time, I may add a head of roasted garlic.  Yum!

lentils with rice and roasted vegetables

It was a night where I needed something that was simple to fill our bellies.  My Beloved was teaching knife safety to cub scouts and there was no way to know when he was going to be home.  I decided that I needed a dish of lentils that could just bake in the oven until he was home.  Rice and the vegetables could be made when he let me know he was leaving.  

This turned out better then the lentil curry I made.  I might try the curry but I am going to use some of the ideas from here to change it up!  This was tasty.

Lentils with rice and roasted vegetables

2 cups lentils

1/2 onion, minced

2 tablespoons olive oil

2 small carrots, diced

3 cloves garlic, minced

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon black pepper

4 cups vegetable broth

6 ounces tomato paste

juice from one lemon

cooked rice

about a cup of roasted vegetables.  I used parsnips, cauliflower, and broccoli.

Wash the lentils well in water.  I find that you can wash a lot of dirt off lentils and it will effect the taste.  If you have the time, let them soak at least a half hour, more if possible.

Preheat the oven to 350 degrees Fahrenheit.

In an oven proof pot with cover, put the oil over medium heat.  Add the onions.  Stir occasionally until they are golden.  Add the carrots.  Let cook for about 5 minutes, occasionally stirring.  Add the garlic.  As the garlic is getting brown, stir in all the spices.  Add the lentils, vegetable broth, and tomato paste.  Bring to a boil, cover, and put in the oven.  Let bake at least an hour or until the lentils are soft and cooked through.  Pull out of the oven and mix in the lemon juice.

Serve over rice with roasted vegetables sprinkled over the top.

Yummy and belly warming and filling.  The Tall Short Person went back for seconds which surprised me.  

rowing all the way

I had a lovely weekend.

My Beloved and I spent a lot of time on the water.

Probably much too much for the first weekend of having her.

She is so responsive.  I will have to get my arms more even in strength because I can easily over stroke with one side or the other.

And she moves.  It helps to have my friend Sadie in the bow but Sadie would tell you it is her boat.  She would sit beside it wanting to go for a row.

Which I would oblige her on.

It is one of the best birthdays I have had except where I did not have to cook or do the dishes for a week.  I woke up rested this morning instead of stressed about work which was lovely.

My Beloved does say he needs a fishing pole.  Dinner!