Thursday, July 26, 2012

Slime-Free Okra Fritters



Okra.

We are not friends. I hear the word and I remember the fried green slimey things my grandma force fed me as a kid. Bleh.

Naturally I was *elated* to see them in my Harvest Partners basket this week. Maybe tastes change? Mmmm, probably not. But I hate wasting food and they enclosed this recipe (I know, right?) sooo...I fry.

Wow these were good. Not slimey, not heavy, just really good. They were easy to make and what I didn't cook, I froze for later. Nice.

So here you go!

Ingredients

2 c. okra, sliced 1/4-1/2 in. thick
1/4 c. cornmeal
1/4 c. flour
1/2 tsp. salt
1/4 tsp. cayenne red pepper
2 Tbsp. grated parmesan
1/2 c. finely chopped onion
3 Tbsp. parsley
1 egg, slightly beaten
1/2 c. evaporated milk
vegetable oil for frying

Directions

1. Cut okra and set aside.



2. Combine cornmeal, flour, parsley, salt, red pepper, Parmesan cheese, onion, evaporated milk and egg. Mix well.

3. Stir in okra.


4. Heat vegetable oil in skillet to medium.

5. Once warm, drop by tablespoonful into skillet.




5. Cook until golden brown, about 2-3 minutes, turning once. 



6. Drain on paper towels.




7. Let cool and eat!

Tuesday, July 24, 2012

Garden Vegetable Salad

Simple, fresh and perfect for summer. 



 Ingredients

8-10 oz. cherry tomatoes, halved
1 cucumber, peeled and sliced
1 green or red bell pepper, chopped
1 red onion, sliced into half rings
1 Tbsp basil
1/2 c. Newman's Own Balsamic Vinaigrette
1/2 Tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper

Directions

1. Combine dressing, garlic, salt, pepper and basil in a bowl. Mix well.
2. Pour over vegetables and toss.
3. Cover and chill for 1 hour before eating.


Like this one? Got a great summer salad recipe? Share your thoughts!

Veggie Tuesday!

If you live near a farm that offers a crop share program, I highly recommend doing it. We joined the Wurth Farms "Harvest Partners" program this year and wow, we love it. Every week we've had a basket overflowing with vegetables and we're in a drought here.

So here's how it works: you pay a premium at the beginning of the season ($325 for us) and then once a week, pick up a large basket of vegetables from June to September. That's it. No work requirement. Awesome, right?


Wurth Farms Harvest Partners basket.




Are you part of a crop sharing program? Share your experience!

Monday, July 23, 2012

Southern Sweet Iced Tea

The first thing that comes to mind when I think of summer is sweet tea. Go anywhere in the South and you'll find it.  What makes "sweet tea" different from "sweetened tea" is when the sugar is added. Added while it's brewing, and you've got yourself some sweet tea. Added after the tea is brewed and cold and you've got iced tea with some sugar in it.

There are lots of ways to make it. As long as the sugar is added while the tea is hot, you're good to go. I like my sugar completely dissolved so I make a simple syrup with sugar and water.

Ingredients

2 family size bags of Luzianne tea
1 cup sugar (more or less as desired)
2 c. water (for tea)
1-2 c. water (for syrup)

Directions1. Bring 2 cups of water to a boil in a saucepan. Turn off heat. Add tea bags and steep for 5 minutes.



2. Fill measuring cup with 1 cup of sugar and set aside. 

3. Heat water in tea kettle until kettle whistles.  Pour over sugar. Stir until dissolved.




4. Add tea and simple syrup to pitcher. Fill with cold water, stir and chill.




Yield: 2 quarts

Fried Green Tomatoes

How can you not love fried green tomatoes? Yum! This recipe comes from my aunt and is my all time favorite. The key ingredients: cornmeal and bacon grease.




Ingredients
1/2 c. cornmeal
1/2 c. all purpose flour
1 tsp. salt
1 tsp pepper
1 egg, beaten
1/2 c. milk or buttermilk
2-3 med. green tomatoes, sliced 1/4 to 1/2 inch thick
bacon grease

Directions
1. Combine egg and milk, set aside
2. Combine 1/4 c. flour, cornmeal, salt and pepper in a shallow bowl
3. Cover both sides of tomatoes in remaining flour, dip in egg mixture and then coat with cornmeal mixture.
4. Fill skillet with 1/4 inch of bacon grease. Heat to medium.
5. Drop tomatoes in skillet. Cook for 2 minutes on each side (until golden brown)
6. Place on paper towel to let excess grease drain.



Give it a try and let me know what you think!

Sunday, July 22, 2012

Back to School Wreath

August is a tough month for seasonal wreaths, isn't it? Summer isn't quite over but fall isn't here just yet. So instead of leaving the patriotic wreath up for an extra month, I made this. Perfect timing too since my daughter is about to start preschool:)



Supplies needed:

Styrofoam wreath
Ribbon (to cover wreath)
Various colored fabric
Hot glue gun
School accessories

Directions:
1. Cover the styrofoam wreath with ribbon, so that styrofoam does not peek through.
2. Cut 4"x6" pieces of fabric. Make a fan with each piece and tie in the middle with a piece of thread.
3. Use a hot glue gun to attach the fabric to the wreath.
4. Arrange school accessories and attach with hot glue gun.


I found all of the supplies at Michael's and Hobby Lobby. Don't forget to check the dollhouse and Barbie sections for cute school accessories!





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