oh no she didn’t!

Oh YES she did!


So here’s a shocker.. I don’t really like potatoes. I mean I don’t dislike them or anything, but they can be kind of boring.. not  at all exciting as say.. maybe


If I’m going to eat calories, I want them to be for something that I love, not just like.

SO when I was catching up on some blog reading & I saw a picture of Angela making home made potato chips.. I sais to myself, “self.. you should try that” so I did.

I started by washing the potatoes, then slicing them about 1/4 inch thick. I tossed them with some Evoo, salt & pepper & placed them on a parchment-lined cookie sheet

(makes for real easy clean-up 😉


I roasted them at 375 for about 20 minutes, carefully turning them 1/2 way through.

I served them alongside a garlic mayo that I made by just stirring some crushed garlic into a small bowl of mayo.. 

friends, this was an easy recipe and inexpensive and so darn good.  Even for this potato non-lover.

Here’s where I got a little crazy.  I made way too many chips, so we had leftovers. I put them in a small paper lunch bag ( the paper helped absorb the excess oil).


So Sunday afternoon, I was trying to decide what to do with them (I hate to throw food away) and it hit me..

Potato Chip NACHOS!!   seriously..it just made so much sense

so I placed the chips on the cookie sheet & placed them in a 375 oven for about 5 minutes to warm them, then topped with cheddar cheese, onions,& jalepeno


I placed them under the broiler for a few minutes..

served with  FF Greek yogurt & cilantro.



I finally think I have a potato recipe that I love 😉


the easiest cranberry sauce. ever.

Thant’s right, folks, easy peasy. I’m not talkin’ about use your can opener to crack open a jellied can, I’m talkin’ the real shabang

First I’d like to share that I live smack dab in the middle of cranberry country. I sort of took for granted that these wonderful little berries are harvest literally right around the corner from me.

When I went to J& W a few years back, we were talking about cranberries and was surprised at how few people knew that they were grown in bogs.

In the fall the bogs are flooded and  a big machine ( can you tell that I don’t know the technical terms? ) causes the bog to vibrate which loosens the that the cranberries so that they float.

then they pull them altogether

and another machine comes & takes the berries out

they get hauled away to where they are packaged & shipped to your store.

After they have been harvested, we take a small colander, go scoop out a bit what is left behind, then come home & separate it from the leaves & debris

we then rinse & drain them well

and viola! cranberries!

Chances are if you drink cranberry juice or eat jellied cranberry sauce and it’s from Ocean Spray, the cranberries came from my neck of the woods 🙂

So here is my recipe for cranberry sauce. this was handed down to me form a client of mine ( I used to be a cosmetologist in my other life)

You will need :

1 bag of cranberries

1 Naval ( seedless) orange

1 cup of white sugar

a food processor

rinse the berries & add to the bowl of the food processor

Zest the orange & add it to the bowl of the processor

peel the pith from the orange & discard

Section the orange & also add to the party

end with 1 cup of white sugar.

Pulse the processor for a few turns until the mixture looks like this

*note* it will still be a bit gritty…. the sugar hasn’t dissolved yet

add to a jar and let refrigerate for at least one hour..

and there ya have it!

yum 🙂


ironically, while typing up this post, an old friend of mine called me to ask me for ” the recipe for that wonderful cranberry sauce that you used to make”


funny, eh?

on a side note, although I do not think that this can be processed, if you put it in decorative jars & keep refrigerated, it makes a wonderful gift 🙂

Ok.. it is officially BIG COOKING DAY!!!!

the brine for our bird, Tomas, is on the stove

*in the brine*

1 cup KOSHER salt

1/2 cup brown sugar

2 chopped clementines

Thyme, Sage & Peppercorns

my fuzzy socks are on, my kitchen is calling my name, and I just finished my breakfast of freshly roasted pumpkin seeds and overly strong coffee ( Scott’s home today 🙂 )

happy cooking !!!

You’ll here back from me later today.. sharing my family’s favorite Thanksgiving recipe of all time..


wonderful winter squash!!

This past week at Plato\’s harvest Organic Farm our CSA share contained some winter squash.

a squash that I had never seen before.. Delicata squash..

I was intrigued.. and excited…something new to try!!

here’s what I did :

I began by washing it, cutting it in half, scooping the seeds into the compost pile & drizzling with a little olive oil salt & pepper on a cookie sheet.

lined with foil, for easy clean-up 😉

I flipped the squash cut side down & roast in a 375 degree oven for 30-40 minutes,

(depending on the size of your squash.)

*the purple potatoes came along for the hot ride in the oven 😉 *

The Delicata squash ( isn’t it a cool name?) is ready when the  squash is soft to the touch.

And the result? A caramelized fall vegetable that will have you feeling warm & fuzzy

this particular squash has a very thin skin & is edible.

and delicious.  I’m  hooked. The first 4 squash that I made I didn’t share with Scott. I’m serious. I made him eat granola.

To serve you can:

1) open wide & inhale it, like I did the first time (hoping that no one is peeking your kitchen)

2) be a tad more civilized & serve it as a side dish using your fork & knife like a grown-up

3) be really adult & stuff it..like I did yesterday for lunch ( I didn’t give in to my constant calling of Tuesday night’s)  baked shells with parmesan cream sauce & broccoli

Yay me!!

I stuffed mine with

1/4 cup couscous

1/2 cup of oven-roasted kale

1 tomato, chopped

I drizzled on some EVOO & topped with a few chopped walnuts….

oh yeah, and a small amount of Parmesan cheese. I think that I should have cheese in every meal for the rest of my life.

I think that someday that should be on my headstone….

so hats off to me yesterday…. I chose that dish

*right* up*there*

in place of what I could’ve had


plus I walked 2 miles. ( those of you who know me know that my post -surgery has not been as easy as I had hoped)

so I had 2 awesome accomplishments on a lonely little hump-day 😉

And back to the squash…. if you have the chance, you really need to try this. Scott game one to my sister to try. She’s lucky that she is my sister; I’m not sharing my Delicata squash lightly.

If you are reading this in particularly from the Plymouth area, you can head down to the farmer’s market TODAY! at Stephen’s Field & some for yourself. If your aren’t from a round here, check your local Farmer’s market.

But if you are from around here? You should go.  And buy Delicato squash.  And bring me some cheese:)

thank you 😉

p.s… there is still time to enter  the super-cool apple corer giveaway 😉

Fried Smashed Potatoes

Included this week in our share were purple &  pink outside!  For real!

Look how cool these babies are! I decided to make Giada’s fried smashed potatoes
theses were fun to make because you get to use the palm of your hand to smash them.
just don’t press too hard
oops! No worries, we still ate it:)
I got to use my new non-stick frying pan 🙂
and my new pepper mill 
life is good ♥♥
These taters came out really great. I needed to cook them in two batches so that they didn’t overcrowd the pan which would have made it more difficult to get that wonderful golden crust. 
This was a simple dish (that could be made with any baby potatoes) that was very impressive. 


♬♬ Bikinis,zucchinis, martinis, yeah!♬♬

Ok, I know.. not the REAL lyrics of this summer’s most overplayed song, but this week, in my house, it works!

This week at CSA was very exciting ( actually, they are ALL exciting),  but this week we got to pick flowers!!

Here is a picture of my favorite BIG girl, Leah..  Her mommy likes orange flowers, go figure? Just kidding!

this is my basket of Flowers & greens… we also received corn on the cob!! 12 ears!!  Of organic straight off of the stalk sweet summer corn.  ♬Heaven♬

In addition to this, my own zucchini plants in my garden have produced beautifully. I welcome any zuck recipes that anyone has to share..

I made Paula Deen’s Chocolate chip zucchini bread

Ryan rolled his eyes when he heard zucchini bread, but let me tell you.. he was the first to DEVOUR this bread!! It is so tasty.  The chocolate chips seemed to sink, so I think that when I make it again I will use that blueberry trick where you roll them in a bit of flour first.

 I drizzled melted chocolate on top just because I thought that it needed it.  There are an additional 8 mini muffins that are already missing form this picture (everyone enjoyed them).  They were perfect for make-ahead form Scott’s breakfast for the week. I’ll be making these again and often!

Next I made stuffed zucchini. I just kind of made up my recipe as I went along based on what I had.

I took leftover whole grain bread from the CSA & crumbled it in a bowl & added milk until the bread was absorbed. Then I drained excess milk.

I brought a large stockpot of water to a boil & salted it. I boiled the zucks whole for about 5 minutes. Drained, cooled, halved the long way & scooped out the center with a melon baller. I cut them into 3 inch zucchini boats

I heat a skillet with olive oil, added a chopped onion, garlic & squash innards. I sauteed for a few minutes, seasoned with salt & pepper, let cool & added to the bread mixture. I added 2 eggs, scrambled & some parmesan cheese.

I filled each boat with filling them sprinkled a bit more cheese. I cooked them in a 375 oven until the tops were  bubbly & brown, then drizzled a bit of EVOO on top.


I usually try to make these a bit healthier, but I was feeling all wild, so I went with it. They were so light and delicious!

I’m sure that I’ll be posting more squash recipes.. I’ve also been just slicing & grilling them.

And now, teenie time!!!

I made cucumber martinis. It was so hot this week that the thought of a cool, crisp cucumber martini just sounded SO good!!

I peeled, seeded & pureed 2 small cucumbers with about 1/3 cup of water & a tablespoon of agave syrup ( if you don’t have agave, you can use honey or make a simple syrup, the idea is just to add a bit of sweetness)

Then I strained it over ice, pressing the pulpy mixture through a fine sieve..  I added a healthy shot of vodka, then strained into a chilled martini glass, & garnished with a cucumber slice.

this was pure refreshment in a glass…

perfect at the end of a very hot July day 🙂  AHH!!

now sing me out…♬♬♬♬♬


 ( you didn’t think that I’d post the bikini shots here, did you?? This is a family show 🙂


One of the many things that Scott & I were excited about with joining the CSA was trying foods that were new to us. Last week we had the garlic scapes & kohlrabi… this week we had escarole!

I forgot to take a picture of how beautiful the 2 heads of escarole were before I cooked them. I’m hoping for more in this week’s share so that I can add a picture.

Escarole looks a little bit like leaf  lettuce ( in my opinion) but Debra from Plato’s Harvest Organic Farm
told us that it can be bitter.

A friend of a friend of mine told me that I just HAD to make escarole & beans!

I spent awhile researching recipes & reading reviews & chose this one here from all-recipes.com

Escarole & Beans

I was a little wigged out about not draining the cannellini beans.. I actually almost used another recipe because of that, but I’m so glad that I chose this one.   WOW!  This was amazing!

The bread here was from the CSA as well
The Artisan Kitchen

Ingredients :

King Arthur Flour
Grain Mix (rolled oats, flaxseed, cracked wheat, rye flakes, steel (can’t read the word), millet, sesame seeds barley)
Whole wheat flour
Durum Flour
Seed mix ( flaxseed,sunflower seeds, millet)

One bite of this bread assures me that I could NEVER eat low carb.  I lightly grilled a few slices with a bit of olive oil then spread a thin layer of goat cheese. Yum!!


And so it began….

This year my husband, Scott & I decided to join a CSA.. What is a CSA? It has nothing to do with a crime scene as some have asked… it stands for Community Supported Agriculture.

What does that mean? A local farmer will offer pre-paid ‘shares’ of that years’ food crop to a pre-determined number of families. In exchange, once a week the families go to the farm & pick up their share of that week’s crop. More CSA information  I had heard this through friends so I did some research & we picked Plato’s Harvest Organic Farm.  Dave & his wife, Sasha  clearly have a passion for what they do.
We are into our second week of the 2010 season & I am beyond thrilled that we chose to join. The produce that we receive is amazing.  The picture above is what we received week one.  There is an optional bread share that we did choose to join as well. The strawberries pictured were not part of the share, but purchased from his neighbor, organic & delicious!
We have received foods that we have never tried before, which is really exciting for me! These are garlic scapes. I sauteed  them with a little bit of butter & olive oil, seasoned with salt & pepper, and boy, were they a hit!!
Many things of the farm are Pick your own  (PYO). The first week was herbs.  I cannot tell you how thrilled I am to have a jar of fresh herbs in my fridge!!!
My main intent of this blog is to post recipes & the information that I’ve research about the new new-to-me vegetables… The first few posts may not have a lot of information, but I promise to come back & fill in more information!
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