ON THE MENU MONDAY LINKY PARTY Week Of August 1, 2011

We are certainly in the dog days of summer here at StoneGable! The temperatures is soaring and the humidity hangs heavy in the air.  Our lawn is browning, and it is a chore to keep all my flowerpots watered!

I am not out in the garden as much... only for a while in the morning and harvesting in the evening. The lettuce is long gone, and the onions have all been harvested. They are lined up on newspaper on a utility table in the garage so they can dry out. My whole garage smells of onions!

This is the first year I have garden shallots. They were so easy to plant and harvest!  I'll plant even more next year. I was reading that they can be planted in a pot. I'll give this a try and post about it in the spring.

The tomatoes, peppers, eggplants, fennel, collards and beans are in high yield mode now! The cukes and zucchini are producing their last offerings. A cucumber bug got them. This sometimes happens in an organic garden.

This year my compost bin is yielding gourds and pumpkins. I have a big fat green, soon to turn orange, pumpkin in the grass outside the compost bin. These big pumpkins don't like my garden, but the sure love my compost bin. What a fun surprise!

These days I am busy canning and freezing and making all sorts of fresh goodies. I just don't want to waste a morsel! Everything in my garden is a gift! A great big wonderful culinary gift! And I am enjoying this gift that tangibly connects my kitchen and my garden!

MONDAY
Grilled Pieogies And Kielbasa
Grilled Garden Onions
Garden Tomatoes

Recipe: Grilled Pierogies And Kielbasa
I am showing my Hungarian roots! This recipe comes from the July/August edition of Food Network Magazine, a fabulous resource for great recipes and all things food network! You can also see this recipe on line by clicking HERE.
2 lb kielbasa (I use turkey kielbasa)
2 TBS whole grain mustard
2 TBS apple cider vinegar
1/4 cup olive oil
1 large while onions, cut into 1/2 rounds
1 lb package frozen potato-and-cheddar pierogies (do not thaw)
salt and pepper
1/4 cup rough chopped parsley

Preheat grill to medium.
In a bowl mix mustard, vinegar and oil. Whisk. Add onions and kielbasa and toss.

Grill kielbasa until done. Put on platter and set aside.

Grill onions in a veggie basket until lightly charred. Plate with kielbasa

Grill pierogies, covered for 5 minutes until the become soft and slightly browned. Turn, cover and grill for an additional 4 minutes. Plate with kielbasa, season with salt and pepper and sprinkle with parsley.
Printable Recipe


TUESDAY
Greek Orzo And Grilled Shrimp Salad

photo credit: Wives With Knives

Recipe: Greek Orzo And Grilled Shrimp Salad
One of my go-to foodie blogs is Wives With Knives by my friend Cathy. Her recipe are always winners.
When I saw this yummy dinner salad on a past ON THE MENU MONDAY I  knew I would have to make it. Click HERE to get this wonderful recipe.

WEDNESDAY
Eggplant Parmesan Casserole For Two
Arugula, Shaved Parmesan, Pine Nut Salad With Lemon Vinaigrette

This recipe looks like a delicious way to use up the gorgeous eggplants in my garden.. without all the fat of traditional eggplant Parmesan!

Recipe: Eggplant Parmesan Casserole For Two
This recipe comes from Cooking For Two from America's Test Kitchen. Make it in a 8 1/2 by 5 1/2 shallow baking dish. It makes enough for 2.
3 TBS olive oil
1 medium eggplant, sliced into 3/4 inch thick rounds
3 garlic cloves, pressed or finely minced
1 1/2 cup canned crushed tomatoes ( I am using garden plum tomatoes)
1 TBS chopped basil
4 oz. part-skim ricotta cheese
1/2 cup Parmesan cheese, grated
1 large egg
1 cup mozzarella cheese
1/4 cup Panko bread crumbs

Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Brush with olive oil.  Put eggplant in a large bowl and drizzle with 1 TBS oil and sprinkle with 1/2 tsp salt. Toss. Put eggplant in a single layer on the baking sheet. Roast eggplant for 35-45 minutes until golden brown, flipping half way through the baking. Cool eggplant and lower oven to 375 degrees.

Meanwhile heat 2 tsp. oil in a saucepan and add half the garlic. Cook on medium for 1-2 minutes.Add crushed tomatoes and stir. Bring to a simmer and cook for 5-10 minutes until thickened. Remove from heat and season with basil, salt and pepper. Put on the saucepan lid and keep warm.

In a bowl mix ricotta, 6 TBS Parmesan cheese, egg and a dash of salt and pepper.

Evenly layer 1/4 cup tomato sauce, half the roasted eggplant, 1/4 cup more tomato sauce, 1/2 the ricotta mixture, 1/2 the Parmesan cheese that is left in an 8 1/2 by 5 1/2 inch loaf style pan. Repeat the layers.

Cover the pan tightly with foil that has been sprayed with cooking spray. Bake until bubbly, about 25 minutes.

Mix the remaining 1 tsp oil, 1 tsp garlic, 2 TBS Parmesan cheese and the Panko bread crumbs in a bowl. Toss.

When the 35-45 minute cooking time is over, take the eggplant out of the oven and take off the foil. Sprinkle with the Panko mixture and continue to bake for an additional 25 minutes. Let casserole sit for 3-5 minutes before serving.
Printable Recipe


THURSDAY
Artisan Pizza On The Grill
Garden Tomatoes

Recipe: Artisan Pizza On The Grill
I have pizza dough in my freezer and fresh tomatoes, peppers, onions and herbs in my garden. I can just taste how delicious this pizza will be. Sooooo easy and company worthy! Click HERE to see recipe and how-to's


FRIDAY
Crepes With Summer Vegetables

Recipe: Crepes With Summer Vegetables
Have you ever come across a recipe that is so exquisite and filled with inspiring ingredients? I have... many times. That is usually one of the biggest reasons I try it! This recipe just took my breath away! Mona at Providence Ltd. Designs has a gorgeous blog and this recipe is nothing short of gorgeous too!. Click HERE to see this fresh and stunning dish!

SATURDAY
Stuffed Peppers
Corn On The Cob
Endive Spears With Bleu Crumbles, Mandarin Oranges, Walnuts And Balsamic Reduction

Recipe: Stuffed Peppers
Last week my husband said he would enjoy having stuffed peppers since we have so many huge peppers in our garden. DRAT! STINK! SUGAR!... BUSTED! In all the centuries we have been married I have never made him a stuffed pepper... I don't like them. I know, I know.... shocking!  Stuffed peppers, peas and lamb... YUCK ( I went to a Scottish boarding school and ate mutton and many mushy peas, 'nuf said!). In our home everyone is allowed to not like a few things. But since my Bobby asked, I am making stuffed peppers. GROAN! Am I whining a little?


I love the stuffing in it, and I love peppers, but the combo~ not so much! So let me put a clothespin on my nose and get over it! I make halpukies and so I 'll make the same stuffing and sauce that I make for them and stuff those big garden peppers. I have never actually made stuffed peppers so make this recipe at your own risk...and remember the clothespin... and whine a little while making them... I think it enhances the flavor!
4-6 large bell peppers (depends on the size of the peppers)
1/2 cup uncooked rice, cook according to package directions
2 TBS vegetable oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 pound ground beef
1/2 pound Bob Evan's sage sausage (bulk), or any good pork sausage
1 egg
salt and pepper
1 can tomato soup
1 small can tomato sauce
1 tsp. Worcestershire sauce

Preheat oven to 350 degrees.
I a large skillet, heat oil over medium heat. Cook onions until soft and translucent, about 4 minutes. Add garlic and cook for 1 minute. Remove skillet from heat. Add rice, ground beef and pork sausage. Mix together. Add the egg and season with salt and pepper. Mix well.

Rinse peppers under cold water and dry. Slice off the top of the pepper, the stem and 1 inch of the pepper. Clean out the seeds and the membranes of the pepper. Put cleaned peppers  in a in a baking dish. Spoon stuffing mixture into all 6 peppers.

Mix tomato soup, tomato sauce and Worcestershire sauce together in a bowl. Pour sauce over the stuffed peppers. Bake for 45 minutes-1 hours, basting every 15 minutes. The peppers are done when they have an internal temperature of 160 degrees.
Printable Recipes

SUNDAY
Southwest Dinner Salad
Homemade Decaf Coffee Chocolate Chip Ice Cream

Recipe: Southwest Dinner Recipe
3 TBS lime juice
3 TBS vegetable oil
2 tsp cumin
1 tsp chili powder
1 clove garlic, pressed or finely diced
1 lb. chicken breast tenders
1 bag romaine lettuce, rough chopped
1/4 head iceburg lettuce, rinsed, drained and rough chopped
1/2 cup black beans, drained
1 cup roasted corn kernels
1/4 cup black olives, sliced
1/2 cup sharp cheddar cheese, grated
lime vinaigrette, follows
sour cream
tortilla strips

Make a marinade with the lime juice, vegetable oil cumin, chili powder and garlic. Add chicken breast tenders. Marinade the chicken for 30 minutes up to 2 hours. Grill chicken until done.

In a large salad bowl toss lettuces, black beans, corn and black olives.

To make lime vinaigrette add 2 TBS fresh lime juice, 1/4 cup vegetable oil, 1/2 tsp mustard, a pinch of cumin, salt and pepper in a jar with a tightly fitted lid and shake.

Dress salad and toss.
Plate salad, sprinkle with cheese and tortilla strips. Top with slices of grilled chicken.
Printable Recipe

Recipe: StoneGable Decaf Coffee Chocolate Chip Ice Cream
Look for this recipe and how-to's in an upcoming StoneGable post!

What's On Your Menu...

I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY! 

~Please link your post using your permalink.

~Make sure you have a link back to ON THE MENU MONDAY on your post.

~ Please visit at least 2 other OTMM participants.

SUNDAY SCRIPTURE~ July 31,2011

Synagogue ruins, Capernaum Israel

I'm asking God for one thing,

only one thing.

To live with Him in his house

my whole life long. 

I'll contemplate His beauty;

I'll study at His feet.

Psalm 27:4, The Message

HOW TO MAKE PRINTABLE RECIPES FOR YOUR BLOG OR PERSONAL USE

I have had many e-mail asking me how I create printable recipe links for my blog. 

If you are reading this and don't have a blog, don't go away... this is also a WONDERFUL way to store recipes for yourself and to share with others!

So copy those old smeared and worn out recipe cards and get them in a program that will let you store, share and find them easily.  

I use a very basic and easy program in Google. There are many other programs to make a link for printable recipes, but found this one to be the most simple.

I am not a techie, so please keep that in mind. My terminology might be lacking. And ignore the poor images. I could not figure out how to copy whole pages to use in my posts. So I took pictures instead. And we all know how poor the quality of that is!!!!

I did however give very detailed instructions for all of us who are less than tech savvy!

I hope you find this helpful. 

How To Create Printable Recipes For Your Blog Or Personal Use

Pictures follow instructions

1. Go to Google 

                             

2. Find "more" at the top left selection bar and click on it

3. A drop down box will appear. Find "sites" and click on it

4.  Find "Create new site" and click on it (ignore the sites I have already established)

5. At the top of the page find "Choose A Template To Use" and under that click on "Blank template"

6. In the box that says " Name your site" choose a name and type it in the box.  I chose StoneGable Printable Recipes 2. * IMPORTANT~ it is a good idea to use your blog name in the name of your site. If you just choose "printable recipes" someone else might have already chosen it. 

7. As you type in the name for your printable recipes, the box underneath labeled  "Your site will be located at this URL" will automatically be filled in with your URL.

8.  The next box is "choose a theme". If you click this it will give you lots of pretty page options. I did not click this  because I wanted my recipes to be easy for my readers to print out, without design or color. If you choose not to click on " choose a theme" you will be using the "template default" which is a blank white page.

9. Do not click on "more options"

10. Type in the "code" shown

11. Click on "Create Site" (not shown in my picture, sorry!)

12. You are now on your new home page.

13.  Find "Create a page" in the upper right hand corner and click on it.

14. Find "Select a template to use" click "web page".

15. In the box labeled "Name" type the name of your recipe and click "Create Page".

16. Here is where you will write your reicpe OR cut and paste your recipe from your blog. 

17. When you are satisfied with the content, click "Save" in the upper right hand corner.

18. From this page you can also click the "Edit" button in the upper right hand corner if you need to edit your recipe.

You now have a recipe ready to be linked into your blog post.

Or if you are using this for personal use you now have a saved recipe ready to print or share.

19.  You can add your printable recipe to your post by  using the "link" icon when you are working on a post and typing "printable recipe" (or what you want to appear in your post) in the box that says "text to appear"

20. In the box labeled "web address" copy the URL at the top of the site page ( where you have your printable recipe) and paste it into the web address box. Click "OK".

                                      

21. "Printable Recipe" should appear on your post.

When you publish your post, you should be able to click on the words "Printable Recipe" and the link will take you to the printable version.

TAAAAA-DAAAAAA!

You did it! Wonderful!!!!! Your readers will be so happy!

Some Good To Know Information

~If you can't find your recipe go to to your Google Sites Page (remember? Go back and do #'s 1-3) and  under "My sites" click on your Printable Recipe page.

This will take you to your "Home" page.

Click on "More actions" at the top right hand corner of your page. In the drop down box click on "Revision History". 

Find "site content" on that page and either click on "recent site activity" or "pages". Either one will give you a list of your recipes. 

There might be an easier way, but I have not found it yet!

~ To print a recipe from your new Site go to "More actions" in the upper right hand corner of your page and in the drop down box find "print".

This is quite easy! Don't let the amount of steps dissuade you from trying this. I gave VERY detailed instructions for all of my non techie readers and friend. who are just like me!

I hope this has been useful!!

STONEGABLE PESTO RECIPE

To see the original Pesto post (one of my very first ones) and get this scrumptious recipe, click HERE.

Don't forget to share those wonderful recipes and ideas here at ON THE MENU MONDAY, my weekly menu planning meme!

I am participating in:

~ FOODIE FRIDAY AT Designs By Gollum

~ Metamorphosis Monday at Between Naps On The Porch

SUMMER PICNIC

Today we are picnicking overlooking the croquet lawn at Ladew Topiary Gardens under a darling red and white striped awning! 

Ladew Topiary Gardens, located in Monkton MD is the most outstanding topiary garden in America. Situated on 250 acre of beautiful Maryland countryside, Ladew boasts 22 acres of fabulous gardens with more than 100 topiaries. This horticulture treasure literally has beauty in every corner!

We have found a breathtaking spot to spread our picnic!

The vintage  iron picnic table is covered with a crisp white tablecloth and set for 2.  

The color palate is soft and dreamy to reflect the idyllic surroundings. 

Each place is set with a stack of white, green and pink dinnerware... no paper plates for this upscale picnic!

My beloved leaf and berry chargers and dinner plates are called into service for this picnic.  So are ruffled edged green plates, that echos the ruffles in the pillows, and  my vintage rose designed Limoges.

Small galvanized pots holds Annabelle hydrangeas and a single blush colored garden rose. They mirror the garden theme and give homage to the rose garden, just beyond the hedge.

The centerpiece is a  large creamy pitcher filled with hydrangeas and roses.

Pink scalloped napkins with organza overlays are caught up with pink beaded napkin ring. They look so fluffy and flirty! 

Beautiful goblets, over 80 years old are filled with pink lemonade from a glass decanter. 

                         

All is ready

THE MENU

Grilled Chicken And Fresh Mozzarella Sandwiches With Pesto Mayonnaise

Pasta Salad

Carrot And Roasted Beet Salad

Mixed Berry Individual Pies

Lemonade

Won't you join me... a seat is waiting just for you!

Scenes from Ladew Gardens

The Back Story...

Last year I was so honored when Mimi of Belle Inspiration, a gorgeous and wildly successful e-magazine, asked me to write an article about the art of picnicking. I was thrilled she asked and knew just the perfect picturesque spot for a romantic picnic... Ladew Gardens.

Working with all the kind people at Ladew was a joy! They were so accommodating and helpful. The picnic article actually became two articles, the second an image intense look at Ladew and it's rich history.

These are some of the pictures I took for the article.  What the idyllic  calmness of these images don't give away is that it was 100 degrees at 10:00 am and dripping with humidity! Everything was melting, wilting, sliding off the plates and I was wringing wet! Notice, there are no ice cubes in the lemonade... they melted in the first 30 minutes!  As you might be able to tell, by the time I got set up I was taking pictures in the heat of the day.  The sun just poured down on top of me. Not the best light for taking pictures either.

At one point I was so overcome by the heat I had to sit in my SUV for 30 minutes with the air conditioning full blast. 

This photo shoot took weeks to plan and coordinate, a day of cooking and getting the food together, a very early morning loading dishpans full of picnic paraphernalia into my car, several trips lugging the picnic from the parking lot at Ladew to the picnic site in a red wagon, a couple hours of set up and  250 pictures and 6 hour of photography. 

With all the behind the scenes dirty laundry revealed I can honestly say, I would do it again! It was my first experience writing an article for a magazine and it was fabulous!  A big thanks to Mimi ( she truly is one of the sweetest ladies on the face of the earth... truly!) for having faith in me and honoring me with the cover shot of the premiere issue of Belle Inspiration.

 If you are not a subscriber to Belle Inspiration you should certainly check it out. It is a magazine dedicated to beauty and "la joie de vivre"! Click HERE  for information about BI.

I am participating in...

~Tablescape Thursday at Between Naps On The Porch

~PINK SATURDAY at How Sweet The Sound