One recipe, many options

I only discovered Quinoa in the last year, but it makes a wonderfully different option for sides and salads.  The beauty of this recipe is that you have many options.  It can be 4 servings of a stand alone main dish, you can use less salad and serve it over tuna.  I did that for lunch last week and it was wonderful.  You could also do that with a nice piece of salmon.  Finally, it makes a great side dish.  I find Quinoa in the organic section of my local Giant.  The nutrition information provided is for 5 main dish servings.

  1 Cup quinoa, rinsed                                                              

  2 Tbl honey                                                                             1 Cup Celery

  1/4 Cup Lime Juice                                                                  1/2 Cup Golden Raisins

  1/2 Tsp Kosher Salt                                                                 1/2 Cup Slivered Almonds, toasted

  3 Tbl olive oil                                                                           Coarse salt and pepper

  1 Cup Granny Smith Apple                                                    

Cook quinoa to package directions.  While cooking, whisk together the honey, lime juice, and salt. Gradually whisk in the oil until blended.Transfer the quinoa to a large bowl.  Dice the apple, slice the celery and add both to the bowl.  Stir in the raisins and almonds and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste.

Per Serving: 347 Cal (37% from Fat, 8% from Protein, 55% from Carb); 7 g Protein; 15 g Tot Fat; 2 g Sat Fat; 10 g Mono Fat; 50 g Carb; 5 g Fiber; 20 g Sugar; 65 mg Calcium; 4 mg Iron; 265 mg Sodium

Landscaping - Part 2

After removing the old mulch, fabric and cutting sod, we had a blank slate.  I intended on just putting down stone, so we found ourselves at Lawns Unlimited.  They offered a wide selection of mulch and stone in various sizes and colors.  We selected a pea sized sandstone and went to the office to order it.  I had measured what we needed, but it was still hard to say the words "10 Tons."  After ordering the stone, we went to pick up the rose bushes that prompted the project and Lowe's to purchase a replacement holly bush.  While there, we selected stepping stones as well.  When we got home, the bushes were planted.  The Holly bush has officially been designated as Abby's bush as she helped dig the hole.

Then the stone arrived.  When delivered, I was shocked about the small amount. 

I started moving it and finished the holly bushes and rose bushes in a few days.

As we drew nearer to the newly created front beds, Hubby took one look and said we needed plants.  Of course we did, so off to Ashcomb's we went.  Ashcomb is a local nursery that offers older, well established plants.  In addition, they have gifts and gourmet foods.  While I will purchase some plants at Lowe's, we were looking for a specific plant as well as older plants.  It will take several years for our plants to mature, we did want to get the oldest we could.  In addition, we wanted to support a local business.  Ashcomb's had what we wanted - Red Twig Dogwood.  We selected the 5 we needed and hubby decided that we needed more, so we found a complimentary Crapemyrtle.  Plants purchased and home, we set them in place and found we still had holes.  Back to Ashcomb's we went for Lilac and Juniper.  We had a plan from local garden expert, but the juniper he recommended were not available, so the staff at Ashcomb's was very helpful with selecting alternatives.  Plants home, in place and ready to go on Friday evening. 

Saturday morning, we placed the stepping stones and I started digging holes while hubby mowed.  Once I had enough plants in the front, hubby worked on moving stone.  After a very productive day, we had the plants in and the stone done. 

One more run for plants netted us primrose for the front of the path and a rhododendron to connect the roses and the lilacs. 

While it was a lot of work, it is very satisfying to have a completed landscaping project.  Made even more so when a landscaper who was driving by stopped to say that the projects looked great and that she would hire me to work for her clients.

Southern Pie

Okay, I know Southern Pie is not very descriptive, but it is what Aunt Madeline gave me.  It is also the third pie I took to work.  Generally, I don't eat Grape Nuts, but they are good in this.  Some people said this reminds them of Pumpkin Pie, some said Shoo Fly and some said both.  They all said it was good, so here you go.

3/4 Cup Grape Nuts Cereal                                            1 Tbl Molasses
1/2 Cup Warm Water                                                     3 Tbl butter
3 Large Eggs                                                                  1 Tsp Vanilla
3/4 Cup Sugar                                                                1/2 Tsp Salt
2 Tbl Light Corn Syrup

Heat oven to 350 degrees.  Combine cereal and water, set aside until cereal is soft.  Prepare one 9 inch pie crust and set aside.  Beat eggs, add sugar and mix well.  Stir in syrup, molasses, melted butter, vanilla and salt.  Fold in cereal and pour into the pie crust.  Bake for 50 - 60 minutes until filling is set.

Oatmeal Pie

Digging through recipes Aunt Madeline gave me, I came upon the second pie option I took to work last week - Oatmeal Pie.  It tastes NOTHING like an oatmeal cookie, as you may suspect, but it is very good in its own right.  If you do not have Coconut Powder, you  may use all flaked coconut.  If you like a nutty flavor, substitute 1 Tsp Almond Extract for the vanilla

3 Large Eggs                                                         2/3 Cup Old Fashioned Oatmeal
2/3 Cup White Sugar                                             1/3 Cup Flaked Coconut
1 Cup Brown Sugar                                               1/3 Cup Coconut Powder
2 Tsp Butter                                                           2/3 Cup Milk
1 Tsp Vanilla                                                          1 Tsp Cinnamon (Optional)

Prepare 1 9 inch deep dish pie shell.  Blend all ingredients and pour into unbaked shell.  Bake 30 to 35 minutes until set.

Week 18 - 46.21

Still in the middle of farm country, IL, but I found Birkey Lake.  From the Hook and Bullet website comes the following information:

Birkey Lake is a reservoir located just 3.5 miles from Marquette Heights, in the state of Illinois, United States, near Pekin, IL. Fishermen will find a variety of fish including rainbow trout, carp and sucker here. Whether you’re baitcasting, spinning or fly fishing your chances of getting a bite here are good. So grab your favorite fly fishing rod and reel, and head out to Birkey Lake. If all goes well, the sucker will be hooked by your canned corn, the grass carp will be biting your worms and the rainbow will be grabbing your grasshoppers.

To find this fishing spot check the map shown above or enter latitude, and longitude into your GPS device.

Read more: http://www.hookandbullet.com/fishing-birkey-lake-marquette-heights-il/#ixzz1u8Wy202l

Lemon Sponge Pie

I love lemon desserts and I used to purchase half pies at Karns when I could find their Lemon Sponge.  Then I remembered that Aunt Madeline had supplied me with a recipe.  Now, when the mood strikes (usually once a year), I make a pie.  You can too - it is easy.  You can use any milk - I do not recommend skim.

1 cup sugar
2 Tbl all purpose flour
1 lemon
2 eggs
1 Tbl butter
1 cup milk

Line a deep dish 9 inch pie plate with crust, set aside.  Heat oven to 375 degrees.  Sift flour and sugar together (No sifter? Look here.)   Cream in softened butter and milk.  Separate eggs (How do you separate eggs?.
Add egg yolks to flour mixture, mix well.  Zest and juice lemon and add to the flour mixture. 

In another bowl, beat egg whites until they peak.  Fold into the lemon mixture and pour into the pie shell.  Bake for 35 - 45 minutes until set.

Cool completely before cutting.

Mixed Berry Frozen Delight

I have some blueberries and black raspberries in the freezer from last year and wanted to use them and the local market had some nice strawberries, so it was time to break out the freezer.  I did use the frozen berries without thawing.  The black raspberries do not need to be chopped as they will break apart in the freezer.  If you have leftovers, they can be kept in the freezer, but please note it will be hard to scoop.  The nutrition information below is for 2% buttermilk and 8 servings.

  1/2 Cup Strawberries                                                               2 Tsp Lime Juice

  1/2 Cup Blueberries                                                                 1 Tsp vanilla extract

  1/2 Cup sugar                                                                          Pinch of salt

  2 1/2 Cup Buttermilk                                                               1 Cup Black Raspberries

  1/2 Cup Low Fat Half And Half                                             

Combine strawberries, blueberries and sugar in a small bowl and let sit, stirring occasionally, until the sugar has begun to dissolve. Transfer the berry mixture to a blender and process until smooth.  Add buttermilk, half and half, lime juice, vanilla and salt to the blender and mix until well combined.  Place blender pitcher in the refrigerator for at least 4 hours.   When ready to freeze, pour into the canister of an ice cream maker. Freeze according to manufacturers directions. During the last 15 minutes of freezing, add the black berries.

Per Serving: 127 Cal (26% from Fat, 10% from Protein, 64% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 21 g Carb; 1 g Fiber; 18 g Sugar; 109 mg Calcium; 0 mg Iron; 87 mg Sodium