Monday, May 30, 2011

Stuffed Peppers Recipe

I hardly ever make stuffed peppers but I saw some really nice peppers at the market and thought I would make them.

To 2 pounds of ground meat, I added a diced medium onion and lots of diced garlic. Add 1 cup of cooked rice ( I used brown) and 1 cup of grated cheddar cheese.

Add salt and pepper and diced parsley. Mix in 2 eggs, 1/3 cup of Parmesan cheese and a log of goat cheese. Mix this together and fry a small piece and taste for seasoning. Adjust accordingly.

I used Cubanelle and Poblano peppers. The Poblanos are a bit spicy.

Halve the peppers and remove the veins and seeds. Stuff each pepper with the meat filling.

Drizzle with olive oil and bake in a 350 degree oven for about 1 hour or until they are cooked through.

The finished Poblanos.

The cubanelles........Yum!

Drain the juice from the peppers and add it to a can of crushed tomatoes in a skillet. Add some grated cheese, I used 1/2 cup of Asiago.

Mix the tomato sauce into a pound of boiled spaghetti.

Serve one of each pepper on top of a bed of the spaghetti.

Sprinkle with a bit of Parmesan cheese.


Sunday, May 29, 2011

Before the Heat Wave Sets In

The gardens are looking lush after all the rain we had this spring. With temps in the 90's they will be dry soon enough though. The cistern has a leak and we need to coat the inside again so no running water right now. The ferns are in their glory!

Looks like we will have tons of blueberries this year if we can get to them before the birds do.

The Oak Leaf Hydrangeas are ready to flower.

The pool is open and I need to cut all of the ivy back from the stone walls.

The Clematis have flowered and the Climbing Hydrangeas are ready to bloom.

I removed the two huge Junipers from either side of the door to the garage. Now I can actually see the door!

Hey Teddy, clean the pool. As if! She wants to visit the lower gardens. I come.

I'm hurrying.

There are lots of Lily Pads in the upper pond.

These Irises were not planted here. They were recirculated by the stream. They also were purple when I planted them originally. I don't understand a lot of this.

The dogwoods have blossomed.

As have the Mock Orange. I have these everywhere. They are virtually impossible to get rid of.

That is a Beaut Berry on the right. These are also next to impossible to destroy.

Giant Hostas.

Teddy is on the hunt for bad kitties.

Night Shade (Belladonna) grows wherever it wishes.

Time to trim Katsuras. What a job it will be.

The Irises to the left were never planted there either. The ones on the right are the only ones I planted. But, they were purple??? How did they become yellow. I know these are probably not the original.

There is moss growing on the stone table. Time for a scrub with a little bleach and time to remove some limbs from the surrounding trees to let in some sun.

No garden this year in an attempt to keep the stink bugs at bay. They ruined everything I grew last year anyway. So, I just have herbs and some nasturtiums. Notice the oregano in the lower right corner? That planted itself too. My garden has a funny way of doing that. I have chamomile growing in my garden urns along with violets. They both were planted in between pavers. Where they were first planted, I now have clover growing.

The main part of the stream. Can you imagine that 9 years ago there were old dilapidated apartments on this lot. We excavated them and there was nothing left, not even grass. I had workmen plant the big trees and I planted every other thing you see.

A moss covered stepping stone to cross the stream.

The stepping stone by the upper pond can be tricky to navigate when it is wet. I have headed downstream more than once when I've slipped on it.

This is my sad little garden this year. The mums are growing from last fall and you can see some garlic in the background. There is a bit of lettuce but no stink bug food!

Saturday, May 28, 2011

Shrimp and Asparagus Pasta Recipe

This is a very good easy spring pasta recipe.

Fry a package of Pancetta until crisp. You could also use bacon.

Add a few tablespoons of butter to the grease left in the pan.

Add some salt and freshly cracked black pepper.

Add a bunch of asparagus which has been cut into 2 inch pieces. Saute' this over high heat until it starts to brown.

Remove it to a plate and set aside.

Add shrimp and plenty of diced garlic.

Then add the juice from half a lemon. Add 3/4 cup of white wine. Cook the shrimp tossing them around until they become opaque.

Boil a box of spaghetti in salted water until it is al dente.

Drain the pasta reserving about a cup of the pasta water and return it to the pot. Pour the shrimp with it's sauce over the pasta. Toss in the asparagus. Add some of the pasta water if it is too dry.

Serve with some crusty bread.

Sprinkle the top with some fresh basil. I forgot the photo with the basil on it. I always have leftovers of food that I make but not this time.