Food and Recipes while under Coronavirus quarantine #6

[PayrollNerd]

waiting for you to put in the citrus grove

No citrus trees for me. Fruit trees draw rodents. My property backs up to a wetland area. Plus this area is a bird sanctuary. My neighbor feeds them. They fight over my birdbaths. They eat my blueberries before I can.

There’s an avocado tree & blueberry bush back there. Both were gifts. I’d like to have a hedge of blueberries tho. Maybe grapes too.

 

[acutename]

No citrus trees for me. Fruit trees draw rodents. My property backs up to a wetland area. Plus this area is a bird sanctuary. My neighbor feeds them. They fight over my birdbaths. They eat my blueberries before I can.

There’s an avocado tree & blueberry bush back there. Both were gifts. I’d like to have a hedge of blueberries tho. Maybe grapes too.

I am actually surprised that you do not get more pests- 10 minutes after I had tomatoes one year, I got a tomato horn worm.... and broccoli- cabbage whites love it.

 

[Irishknit]

Rainy, dreary day here in Florida, I surrendered

 

[PayrollNerd]

When we want potato soup, I start with this carton of gluten free Potato Leek soup. I add cooked cubed potatoes, sauteed onion & garlic, sometimes some celery too. Salt & pepper. One time I added some butternut squash but, not much because it can overwhelm the potato flavor.

We put grated cheddar cheese on top when served. We do not add bacon because Kiddo is vegetarian.

Imagine Organic Gluten-Free Creamy Potato Leek Soup, 32 fl oz Carton

 

[PayrollNerd]

Tonight’s Menu

Chili w/o meat
Cornbread
Apple Cobbler

No “fake meat” on hand so vegetarian chili.

I like the way the cornbread rose in my new cast iron skillet.

I cooked 2 apples in butter so the cobbler had more apple flavor than sugary gel. I added them first, then spooned the pie filling over them. I did not realize the can of pie filling had a Best By 2018 date! It doesn’t smell bad but it’s a little browner than I remember. I’m sure it will be fine.

 

[Irishknit]

Tonight’s Menu

Chili w/o meat
Cornbread
Apple Cobbler

No “fake meat” on hand so vegetarian chili.

I like the way the cornbread rose in my new cast iron skillet.

I cooked 2 apples in butter so the cobbler had more apple flavor than sugary gel. I added them first, then spooned the pie filling over them. I did not realize the can of pie filing had a Best By 2018 date! It doesn’t smell bad but it’s a little browner than I remember. I’m sure it will be fine.

I like vegetarian chili, the beans give enough protein to keep things healthy.

 

[whiterhino]

I hope I have some Brussels ready by Christmas or at least New Years. I bought some starts and then planted seeds next to them. I put up a piece of old lattice so I can tie the stalks as they grow.

Last year they were about 30” tall before Kiddo let them die. Brat. I was in GA and when I got home I nearly cried.

I remember the first time I saw them growing on the stalk and thought it was the funniest thing ever! They're such a cute funny little veggie

Ugh how sad, kids these days lol!

*edit: adding, I have had that brand of soup before. Really, the "recipe" I shared was more about convenience and what is on hand. I consider that instant potato soup to be a meal I've made when $$ was tight.

What zone are you in that you're growing brussel sprouts in November? I am in zone 6.

 

[Inthedetails]

I remember the first time I saw them growing on the stalk and thought it was the funniest thing ever! They're such a cute funny little veggie

Ugh how sad, kids these days lol!

*edit: adding, I have had that brand of soup before. Really, the "recipe" I shared was more about convenience and what is on hand. I consider that instant potato soup to be a meal I've made when $$ was tight.

What zone are you in that you're growing brussel sprouts in November? I am in zone 6.

I was shocked when I first saw a stalk of Brussels sprouts at the farmers' market. I was well into my adulthood before I knew how they grew, lol! They are funny looking on the stalk!

As an aside, there was a saying long ago that a devil spirit lives in Brussels sprouts, so you had to cut a cross in the steam before cooking to release it. I don't know if anyone actually believed that, but I have a hunch the story started because the sprouts can give you flatulence!

 

[ilovewings]

I don't know how many of you like waffles, but I love Belgian waffles. Problem is, I haven't made waffles in a couple years because the clean-up is just too much. I have the very best waffle maker, a Waring- bought it eons ago- it made delicious waffles but the clean-up was too much. Waffle batter all over the place.

Fast forward to the present time, by accident I found a vertical waffle maker-- I wasn't looking for it, just saw it on Amazon while I was ordering something else. I didn't know they even had such an appliance. I purchased it and this morning we had a yummy waffle breakfast. This appliance is perfect- no mess whatsoever and the waffles are delicious. I am really pleased with this!!!!!!

 

[PayrollNerd]

I remember the first time I saw them growing on the stalk and thought it was the funniest thing ever! They're such a cute funny little veggie

Ugh how sad, kids these days lol!

*edit: adding, I have had that brand of soup before. Really, the "recipe" I shared was more about convenience and what is on hand. I consider that instant potato soup to be a meal I've made when $$ was tight.

What zone are you in that you're growing brussel sprouts in November? I am in zone 6.

I'm in Sarasota FL which is Zone 10a. Our garden season is essentially year round. I do a fall garden (Oct-Dec), then some crops that overlap fall into spring and then a spring garden (Feb-May)

However, in the summer there are relatively few things you can grow. Okra, sweet potatoes, Seminole pumpkins, pretty much any type of pepper.

The new zone map was just published. You can put in your zipcode and it will tell you what zone you're in.

USDA Plant Hardiness Zone Map

The USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which perennial plants are most likely to thrive at a location.

planthardiness.ars.usda.gov

 

[whiterhino]

I'm in Sarasota FL which is Zone 10a. Our garden season is essentially year round. I do a fall garden (Oct-Dec), then some crops that overlap fall into spring and then a spring garden (Feb-May)

However, in the summer there are relatively few things you can grow. Okra, sweet potatoes, Seminole pumpkins, pretty much any type of pepper.

The new zone map was just published. You can put in your zipcode and it will tell you what zone you're in.

USDA Plant Hardiness Zone Map

The USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which perennial plants are most likely to thrive at a location.

planthardiness.ars.usda.gov

We have a zone finder here too! I'm in Ontario, Canada. Our growing season is prime time during the summer and fall. For whatever reason, local produce is much more expensive than imported produce. Which is unfortunate as Ontario strawberries and peaches are superior to anything from a hothouse in California IMHO!

@Inthedetails LOL! I have heard of cutting an X into the stem of a cauliflower or other veggies to steam them and cook them. My grandmother cuts an X into the stalk but then, the brussels are taken off the stalk so Idk why? She must know the story

 

[Irishknit]

Cutting an X on the base of each sprout so that it cooks the same as the less dense leaves that form the sprout is what I was taught. Rarely did the stalk come with the fresh sprouts.

 

[whiterhino]

Cutting an X on the base of each sprout so that it cooks the same as the less dense leaves that form the sprout is what I was taught. Rarely did the stalk come with the fresh sprouts.

That's what it is! I was hazy on the details lol Idk why I thought she cut an X into the actual stalk they were growing on #embarrassing

I've been buying frozen sprouts lately. The brand I buy is mostly small, baby sprouts which are tender and don't need any prep. I usually put them in an over safe dish and kind of roast them with some olive oil and sea salt. It gives them a nice, nutty flavour.

 

[Puzzles8]

I'm in Sarasota FL which is Zone 10a. Our garden season is essentially year round. I do a fall garden (Oct-Dec), then some crops that overlap fall into spring and then a spring garden (Feb-May)

However, in the summer there are relatively few things you can grow. Okra, sweet potatoes, Seminole pumpkins, pretty much any type of pepper.

The new zone map was just published. You can put in your zipcode and it will tell you what zone you're in.

USDA Plant Hardiness Zone Map

The USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which perennial plants are most likely to thrive at a location.

planthardiness.ars.usda.gov

Thank you so much for this resource!
I learned not only am I in zone 6, but I am in zone 6A.

This will help me next year. I am in Northern Illinois.

My dad always had a huge garden in our backyard, from early spring (sweet pea pods) to the fall veggies (brussel sprouts).

Sweet Pea Pods are my very favorite veggie in the world. Up here you need to plant them early (late April/early May) and hope for the best. They generally ripen in early June.

Saute them in olive oil with fresh garlic, finish them off with a bit of fresh basil and Parmesan cheese.

 

[155etta]

I'm in Sarasota FL which is Zone 10a. Our garden season is essentially year round. I do a fall garden (Oct-Dec), then some crops that overlap fall into spring and then a spring garden (Feb-May)

However, in the summer there are relatively few things you can grow. Okra, sweet potatoes, Seminole pumpkins, pretty much any type of pepper.

The new zone map was just published. You can put in your zipcode and it will tell you what zone you're in.

USDA Plant Hardiness Zone Map

The USDA Plant Hardiness Zone Map is the standard by which gardeners and growers can determine which perennial plants are most likely to thrive at a location.

planthardiness.ars.usda.gov

Wow! Our area changed from 4a to 5a!

 

[PayrollNerd]

The turkey is the main course at our home. I have tried making it many different ways. The best way I've found to make turkey is a brined fresh bird with apple cider vinegar, brown sugar and kosher salt, etc.

The other two constants are the Swiss Carrot casserole and a Pumpkin Pie. The key to the pumpkin pie is using the recipe on the side of the Libby's Pumpkin Can and making the crust with pecans!

Enjoy all!

We love carrots and mine are just now popping up in the garden. Kiddo went to the St. Pete Farmers Market last Saturday. She brought home a bundle of multi color carrots.

I had to go investigate that Swiss Carrot Casserole recipe. I've never heard of it. I'm not big on white sauce but kiddo loves it. I may make this next week and if it's a hit, make it for Christmas too.

I have gluten free bread crumbs and just picked up a new bag of gluten free flour.

Swiss Carrot Casserole Recipe - Food.com

A quick make ahead dish good for buffets or potlucks. Another favorite of mine from the Benjamin Franklin award winning cookbook of midwestern U.S. o

www.food.com

 

[Irishknit]

I loved this article from NPR

https://www.npr.org/2023/11/17/1213600629/-it-feels-like-im-not-crazy-gardeners-arent-surprised-as-usda-updates-key-map

 

[IceIce9]

We love cornbread casserole, and I have tried quite a few recipes over the years. This is our favorite, and I make it fairly often.

I serve it when we have taco salad, or a barbecue meal. Sometimes I serve it with brunch.

It is a favorite dish to take to get togethers as well. A group of friends often put together a Mexican potluck and this is what I like take.

I often add a fresh minced jalapeño pepper, we like things spicy.

Also, I often use less sour cream than the 16 ounces the recipe calls for. You can customize to your tastes.

I use an ice cream scoop to serve.


Cornbread Casserole

Ingredients:

¼ cup butter

1 large onion, diced

Small green bell pepper, diced

1 4 ounce jar chopped pimento peppers, drained

2 eggs

1 8 ounce package corn muffin mix

1 4 ounce can diced green chiles

2 cups fresh or frozen corn

1 15 ounce can creamed corn

16 ounce sour cream

8 oz block cheddar cheese, shredded

Fresh parsley or snipped green onions (optional)


Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and sauté 5 minutes.

Mix eggs, corn muffin mix, chiles, corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into a greased 13x 9 baking pan. Drop sour cream by the spoonful on top of the mixture; sprinkle shredded cheddar on top.

Bake at 350 degrees until casserole is firm, about 45 minutes.

Sprinkle fresh parsley or snipped green onions on top if desired.

 

[Irishknit]

We love cornbread casserole, and I have tried quite a few recipes over the years. This is our favorite, and I make it fairly often.

I serve it when we have taco salad, or a barbecue meal. Sometimes I serve it with brunch.

It is a favorite dish to take to get togethers as well. A group of friends often put together a Mexican potluck and this is what I like take.

I often add a fresh minced jalapeño pepper, we like things spicy.

Also, I often use less sour cream than the 16 ounces the recipe calls for. You can customize to your tastes.

I use an ice cream scoop to serve.


Cornbread Casserole

Ingredients:

¼ cup butter

1 large onion, diced

Small green bell pepper, diced

1 4 ounce jar chopped pimento peppers, drained

2 eggs

1 8 ounce package corn muffin mix

1 4 ounce can diced green chiles

2 cups fresh or frozen corn

1 15 ounce can creamed corn

16 ounce sour cream

8 oz block cheddar cheese, shredded

Fresh parsley or snipped green onions (optional)


Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and sauté 5 minutes.

Mix eggs, corn muffin mix, chiles, corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into a greased 13x 9 baking pan. Drop sour cream by the spoonful on top of the mixture; sprinkle shredded cheddar on top.

Bake at 350 degrees until casserole is firm, about 45 minutes.

Sprinkle fresh parsley or snipped green onions on top if desired.

This looks excellent, thanks for sharing.

 

[Inthedetails]

We love cornbread casserole, and I have tried quite a few recipes over the years. This is our favorite, and I make it fairly often.

I serve it when we have taco salad, or a barbecue meal. Sometimes I serve it with brunch.

It is a favorite dish to take to get togethers as well. A group of friends often put together a Mexican potluck and this is what I like take.

I often add a fresh minced jalapeño pepper, we like things spicy.

Also, I often use less sour cream than the 16 ounces the recipe calls for. You can customize to your tastes.

I use an ice cream scoop to serve.


Cornbread Casserole

Ingredients:

¼ cup butter

1 large onion, diced

Small green bell pepper, diced

1 4 ounce jar chopped pimento peppers, drained

2 eggs

1 8 ounce package corn muffin mix

1 4 ounce can diced green chiles

2 cups fresh or frozen corn

1 15 ounce can creamed corn

16 ounce sour cream

8 oz block cheddar cheese, shredded

Fresh parsley or snipped green onions (optional)


Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and sauté 5 minutes.

Mix eggs, corn muffin mix, chiles, corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into a greased 13x 9 baking pan. Drop sour cream by the spoonful on top of the mixture; sprinkle shredded cheddar on top.

Bake at 350 degrees until casserole is firm, about 45 minutes.

Sprinkle fresh parsley or snipped green onions on top if desired.

This sounds great!