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AnnaShortcakes

Tag Archives: gardening

One Jar Refrigerator Dill Pickles

04 Sunday Aug 2013

Posted by annashortcakes in Gluten-Free, Kentucky Proud, Vegetarian

≈ 4 Comments

Tags

dill, gardening, gluten free, home grown, pickles, preserving, refigerator, small batch, vegetarian

I have three rapidly producing cucumber plants. I have enough to enjoy but not enough to can jar after jar of pickles. Maybe one day. But today I just want to make one jar. The rest I will make into Cucumber Onion Salad.

pickles

One Jar Refrigerator Dill Pickles (from The Kitchn)

  • 2 or 3 decent sized pickling cucumbers
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tbsp pickling salt
  • 2 garlic cloves
  • 1/4 tsp crushed red pepper
  • 1 tsp dill seed
  • 1/2 tsp black peppercorns

Wash and slice the cucumbers. In a saucepot, combine vinegar, water and salt. Bring to a simmer. Place the spices into the jar. Be sure the jar, lid and ring is very clean. Pack the cucumber slices firmly into the jar. Pour the brine into the jar, leaving approximately ½ inch headspace. Tap jar gently on countertop to dislodge any trapped air bubbles. Apply lid and let jars cool. When they’ve returned to room temperature, place jar in refrigerator. Let it sit for at least 48 hours before eating. Make 1 pint.

Fried Okra

19 Sunday Aug 2012

Posted by annashortcakes in Sides, Southern

≈ 8 Comments

Tags

fried, gardening, okra, Southern, vegetables

All batters should be made from cornmeal. Squash, fish, okra… You want to compliment the food, not overwhelm it with some heavy, greasy batter.  Simple is the best.

Fried Okra

  • 3 cups fresh okra pods, sliced into 1/4 inch slices
  • Salt and pepper to taste
  • 1/2 cup cornmeal (NOT cornmeal mix)
  • 1 tbsp all-purpose flour
  • Vegetable oil for frying

Combine cornmeal, flour, salt and pepper in a ziploc bag. Add okra slices in batches, and toss to coat. Heat enough oil in a cast iron skillet to fry a batch of the okra.

When oil is hot, add okra in batches. I changed the oil between the batches to keep it from tasting burnt. Fry okra until brown on all sides, stirring frequently to prevent burning. Drain the okra on paper towels to get rid of the excess. Season to taste.

Caprese Panini

28 Saturday Jul 2012

Posted by annashortcakes in Main DIshes, Vegetarian

≈ 7 Comments

Tags

caprese, gardening, panini, summer, vegetarian

Thank God it has finally started to rain! My poor little garden was starting to look like a pipe dream. It looks much better now.

My squash are finally starting to bear.

I love caprese salad better than anything else in the summer time. It is so fresh, tasty, easy, and cool. This sandwich is just as easy and tasty. Would it be too much to have a caprese panini and a caprese salad?!?

Caprese Panini

  • 2 slices country-style bread, each 1/2 inch thick
  • Olive oil for brushing
  • 2 Tbs. mayonnaise
  • 2 slices mozzarella cheese
  • 3 tomato slices
  • 1 tsp. balsamic vinegar
  • Salt and freshly ground pepper, to taste
  • 2 fresh basil leaves

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 Tbs. mayonnaise. Place the cheese on one slice and top with the tomato slices. Drizzle with the vinegar and season with salt and pepper. Top with the basil, then with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Yellow Squash Casserole

26 Thursday Jul 2012

Posted by annashortcakes in Gluten-Free, Sides, Southern, Vegetarian

≈ 5 Comments

Tags

cheddar cheese, food, gardening, gluten free, side, Southern, vegetarian, yellow squash

This recipe is courtesy of my aunt Lauren. It is a tasty way to use of all those squash that are flooding gardens across the nation. I served this with Spicy Grilled Tilapia with Peppers and Onions for a healthy, vegetable laden dinner.

Yellow Squash Casserole

  • 4 to 6 small yellow squash, sliced
  • 1 onion, chopped
  • 1 egg, beaten
  • 1 large can evaporated milk
  • 1 1/2 cup cheddar cheese, grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme

Place squash and onion in a bowl. Add very small amount of water to bowl and microwave until just tender (about 12 to 14 minutes). Drain well. Place in greased 8×8 casserole dish. Combine egg and milk. Pour over squash. Top with cheese. Bake at 400 degrees for 20 minutes or until bubbly. Serves 4.

Lemon Zucchini Bread with Lemon Glaze

11 Friday May 2012

Posted by annashortcakes in Breads, Dessert

≈ 13 Comments

Tags

bread, dessert, gardening, lemon, pastry, spring, zucchini

Thanks to NancyCreative for this really awesome recipe. It is just in time for the summer zucchini season when you know you will soon be overwhelmed. What is better than a quick dessert to use up those ever bearing zucchini.

Lemon Zucchini Bread 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

Lemon Glaze

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Stuffed Banana Peppers

24 Wednesday Aug 2011

Posted by annashortcakes in Supper

≈ Leave a comment

Tags

banana peppers, Dinner, gardening, peppers, Supper

Every year my husband plants banana peppers and I never know what to do with them all. One plant produces so many and I hate to see them go to waste. This recipe is wonderful, especially topped with cheese.

Stuffed Banana Peppers

  • 8 banana peppers
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (14 ounce) can crushed tomatoes
  • 1 small can tomato sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 1/2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 pound hot Italian sausage
  • 1/4 pound mild Italian sausage
  • 1/2 cup seasoned bread crumbs

Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Meanwhile, in a large mixing bowl, combine egg, salt, pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour. Top with cheese if desired.

Simple Greek Salad

17 Wednesday Aug 2011

Posted by annashortcakes in Salads

≈ 1 Comment

Tags

Dinner, gardening, greek, salad, Supper, tomatoes

A light accompaniment for any summer supper. The cucumber and lemon make it cool and refreshing. Takes approx. 5 minutes to assemble. Perfect for the work week and the leftovers are good too.

  • 3 large ripe tomatoes, chopped
  • 2 cucumbers, peeled and chopped
  • 1 small red onion, chopped
  • 1/4 cup olive oil
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 15 black Greek olives, pitted and sliced
Combine the above ingredients. Chill before serving.

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