Monday, May 17, 2010
Name Change
I feel like I've come to a place where I need to change the name of the blog. I'm going to be opening an Etsy shop soon and I'd like to tie the blog and the shop together and after asking friends for suggestions, someone mentioned Diana Does Domestic and it felt right from the moment I first saw it. Goodbye Amateur Homemaker and hello next chapter.
Saturday, May 15, 2010
Harvesting Onions
Yesterday we had some very heavy rain, our local area got about 3-4 inches and our yard flooded. I went out to check my little garden plots today and most of my onions had been washed up after being under water yesterday. The roots were the only thing holding them in place. About 1/3 of the tops had fallen over as well, so today I have been trying to figure out what to do next. Do I harvest them, try to anchor them back in the soil or leave them as is?
Since onions are one of those plants that can be harvested at any time I decided I am going to go ahead and harvest the plants with the fallen stems over the next week, I anchored some of the onions whose tops had not fallen but the entire plant had been washed up, and I'm leaving the others. I'm taking a wait and see attitude right now. I only have about 30 onion plants right now and as often as I use onions I can easily go through these in a couple of weeks since they are relatively small bulbs (larger than a golf ball, smaller than a tennis ball).
From what I've been reading, in Texas onions are harvested in May when 2/3 of the tops have fallen on the entire crop, where they are then pulled and laid in the sun to cure (outer layers dry to protect the inner layers), then the tops are cut off and they are stored or the tops can be braided and the onions hung until pulled off for use.
I feel that I've been fairly successful with the onions and I'd be comfortable planting them again in the future, so I think I'll plant many more in future years. It'll be a great money saver since I use them almost daily in my cooking.
Here is my onion plot when I went to check on it today before I started playing around in it. I also have a yellow squash and zucchini planted in there two in the bare spots where onions didn't make it. When I tried stepping into the middle of the plot to help prop up a couple of the onions I ended up sinking down about 8 inches into the mud the soil is that soft right now.
Since onions are one of those plants that can be harvested at any time I decided I am going to go ahead and harvest the plants with the fallen stems over the next week, I anchored some of the onions whose tops had not fallen but the entire plant had been washed up, and I'm leaving the others. I'm taking a wait and see attitude right now. I only have about 30 onion plants right now and as often as I use onions I can easily go through these in a couple of weeks since they are relatively small bulbs (larger than a golf ball, smaller than a tennis ball).
From what I've been reading, in Texas onions are harvested in May when 2/3 of the tops have fallen on the entire crop, where they are then pulled and laid in the sun to cure (outer layers dry to protect the inner layers), then the tops are cut off and they are stored or the tops can be braided and the onions hung until pulled off for use.
I feel that I've been fairly successful with the onions and I'd be comfortable planting them again in the future, so I think I'll plant many more in future years. It'll be a great money saver since I use them almost daily in my cooking.
Wednesday, May 5, 2010
Starting Seeds
First I mixed all purpose potting soil in with the seed starting soil since the seed starting soil didn't seem to want to hold water well.
Next I sterilized the soil by microwaving it in 2 minute increments until it reached an internal temperature of 200 F.
I started saving my plastic containers to grow the herbs in. If needed I can move most of them into bigger pots later. I decided not to grow cilantro because it specifically does not like to be transplanted. I poked 3 holes in the bottom of each container, added the soil and dampened it. I sprinkled about half a dozen seeds on the top of the soil in each container, added another touch of water, put on the lids and set on the germination mat with a paper towel underneath to capture drainage.
Each morning and afternoon I check to see if the seeds have sprouted. Once they do, I promptly remove them from the heat, remove the lid and use it as a drainage base. I put them under a light and leave the light on 24/7. The plants are not placed back on the germination mat because this will cause the soil to dry out too much.
Keep the soil damp but not wet.
That's really it for now. The photo posted above I took a few minutes ago and it's been 3 days since I started them. I have parsley (which isn't showing any signs of germination yet), feverfew (which I'll probably remove the lid from tomorrow morning), basil (which is doing the best), and chives.
Monday, May 3, 2010
Veggie Pizza
Crust recipe: http://www.recipepizza.com/doughs/thin_crust.htm
Sauce:
8 oz can no salt added tomato sauce
garlic powder
onion powder
crushed red pepper
Italian seasoning (herb mixture)
Toppings:
2 cups mozzarella cheese
2 thinly sliced crimini mushrooms
thinly sliced tomato
green onion
sliced black olives
sliced garlic cloves
Heat oven to 500 and prepare crust according to website.
While yeast and water are prepping, combine sauce ingredients in small sauce pan, bring to a boil and simmer on low while prepping crust.
Top crust with sauce, cheese and veggies. Bake 12-15 minutes until golden and bubbly.
Sunday, May 2, 2010
Easy Fish Tacos
My dear friend Lupita showed me how she makes her fish tacos last summer when we were stuck indoors while it was 106 outside and summer hadn't technically started yet. It was so unbelievably easy I've made it a few times when I can find fish I'm comfortable purchasing. My personal favorite, for many reasons, is USA farm-raised catfish. It doesn't have the fishy taste, is sustainable, costs less than many other types of fish, helps support jobs here at home, and hopefully doesn't exploit impoverished workers.
There are a couple of ways you can make these tacos. Lupita used corn tortillas, sealed the filling in with three toothpicks after softening the tortillas in a skillet (makes them more pliable) and deep fried them. She then served them with sour cream thinned with milk. They were amazing!!! Since I am trying to avoid deep frying anything, here is my version which are still excellent (this can make 8-10 tacos and costs less than $10 to make):
Ingredients:
1 lb catfish fillets (or any white fish)
salt
pepper
olive oil
1 onion, diced
2-4 cloves garlic, minced
1 jalapeno, diced
1-2 tomatoes, diced
lime juice
flour or wheat tortillas
Garnishes (Optional):
sour cream (add a little lime juice for flavor and milk to thin like a sauce)
homemade ranch dressing (this is what I used tonight and it was very yummy)
salsa (we used salsa taqueria)
monterey jack or cheddar cheese
shredded cabbage or lettuce
Heat oven to 350. Put fish in greased baking dish and season with salt, pepper and a little squeeze of lime juice. Cook until fish flakes apart easily with a fork.
While fish is cooking, in a skillet saute onion, garlic and jalapenos in olive oil until onions are translucent. Turn off heat if more time is required for the fish.
Once fish is ready, flake and add to skillet along with tomato and more lime juice. Season with a little more salt and pepper. Cook about 5 minutes on medium heat.
Warm tortillas in a skillet or microwave if needed, add 3-4 Tbs filling and top with garnishes. I also served this with some canned black beans that I mashed for for fat free refried beans.
There are a couple of ways you can make these tacos. Lupita used corn tortillas, sealed the filling in with three toothpicks after softening the tortillas in a skillet (makes them more pliable) and deep fried them. She then served them with sour cream thinned with milk. They were amazing!!! Since I am trying to avoid deep frying anything, here is my version which are still excellent (this can make 8-10 tacos and costs less than $10 to make):
Ingredients:
1 lb catfish fillets (or any white fish)
salt
pepper
olive oil
1 onion, diced
2-4 cloves garlic, minced
1 jalapeno, diced
1-2 tomatoes, diced
lime juice
flour or wheat tortillas
Garnishes (Optional):
sour cream (add a little lime juice for flavor and milk to thin like a sauce)
homemade ranch dressing (this is what I used tonight and it was very yummy)
salsa (we used salsa taqueria)
monterey jack or cheddar cheese
shredded cabbage or lettuce
Heat oven to 350. Put fish in greased baking dish and season with salt, pepper and a little squeeze of lime juice. Cook until fish flakes apart easily with a fork.
While fish is cooking, in a skillet saute onion, garlic and jalapenos in olive oil until onions are translucent. Turn off heat if more time is required for the fish.
Once fish is ready, flake and add to skillet along with tomato and more lime juice. Season with a little more salt and pepper. Cook about 5 minutes on medium heat.
Warm tortillas in a skillet or microwave if needed, add 3-4 Tbs filling and top with garnishes. I also served this with some canned black beans that I mashed for for fat free refried beans.
Tuesday, April 27, 2010
Veggie Lasagna
Ingredients:
1/2 lb crimini mushrooms diced
2 celery ribs diced
1 med yellow onion diced
4 cloves garlic chopped/minced
1 - 32 oz can tomato sauce
1 - 12 oz package non-gmo silken firm tofu
1 - 15 oz package ricotta cheese
1 - 5 oz package shredded Parmesan cheese
2 cups mozzarella cheese
9 pieces whole wheat lasagna cooked according to package directions
olive oil
salt
pepper
sage
crushed red pepper
Heat oven to 350.
Heat olive oil over medium heat in a pan, add onion, garlic, salt and pepper. Cook until onions are translucent and garlic starts to turn golden.
Add mushrooms and celery (use any veggie you may have on hand), cook until soft.
Add tomato sauce (an additional 14 oz can would be good if you like a saucier lasagna), sage, crushed red pepper, more black pepper, each to taste. (I think I used a teaspoon of sage and 1/4 teaspoon crushed red pepper).
While sauce is simmering, about 20 minutes, cook noodles and prepare cheese mixture by breaking up tofu with a fork, combining with ricotta and Parmasen, season with sage (to taste, I used about a teaspoon).
In a greased pan, add a little sauce to the bottom then layer 3 noodles, 1/3 sauce, 1/2 cheese mixture and 1/3 mozzarella, do this twice. Top with remaining 3 noodles, sauce and mozzarella. Grease foil and cover tight. Bake at 350 for 40-45 minutes. Remove foil and continue to cook 10 minutes. Let rest 15 minutes before serving.
Prep time took me about an hour, so allow about 2 hours total to make.
1/2 lb crimini mushrooms diced
2 celery ribs diced
1 med yellow onion diced
4 cloves garlic chopped/minced
1 - 32 oz can tomato sauce
1 - 12 oz package non-gmo silken firm tofu
1 - 15 oz package ricotta cheese
1 - 5 oz package shredded Parmesan cheese
2 cups mozzarella cheese
9 pieces whole wheat lasagna cooked according to package directions
olive oil
salt
pepper
sage
crushed red pepper
Heat oven to 350.
Heat olive oil over medium heat in a pan, add onion, garlic, salt and pepper. Cook until onions are translucent and garlic starts to turn golden.
Add mushrooms and celery (use any veggie you may have on hand), cook until soft.
Add tomato sauce (an additional 14 oz can would be good if you like a saucier lasagna), sage, crushed red pepper, more black pepper, each to taste. (I think I used a teaspoon of sage and 1/4 teaspoon crushed red pepper).
While sauce is simmering, about 20 minutes, cook noodles and prepare cheese mixture by breaking up tofu with a fork, combining with ricotta and Parmasen, season with sage (to taste, I used about a teaspoon).
In a greased pan, add a little sauce to the bottom then layer 3 noodles, 1/3 sauce, 1/2 cheese mixture and 1/3 mozzarella, do this twice. Top with remaining 3 noodles, sauce and mozzarella. Grease foil and cover tight. Bake at 350 for 40-45 minutes. Remove foil and continue to cook 10 minutes. Let rest 15 minutes before serving.
Prep time took me about an hour, so allow about 2 hours total to make.
Friday, March 5, 2010
Jambalaya
I've been on a Cajun food kick lately and tonight I am making jambalaya. It's easy and healthy to boot. I live in North Texas so Cajun food is not unknown here. Since I live so far out in the country though there aren't any restaurants for at least an hour, so of course I've been teaching myself how to cook Cajun!
I personally believe Jambalaya is one of the easiest Cajun dishes to make. The main secret to Cajun cuisine is the trinity of vegetables- celery, onion and bell pepper. I personally get irritated by all these people who create Cajun dishes but leave out one of the three veggies, usually celery. The veggies are also cooked until they are completely soft and create their own sauce from the juices.
In jambalaya the most common meats used are Andouille sausage, shrimp and chicken, although any good Kielbasa type sausage is also acceptable. I use a German sausage from Fischer's Meat Market in Muenster, Texas. I don't often add chicken and shrimp, although if I have leftovers from another meal I would certainly add them.
Ingredients:
1 package of kielbasa type sausage (diced)
1 large white onion (or 2 med, 3 small) (diced)
1 green bell pepper (diced)
3-4 celery ribs (diced)
2-3 garlic cloves (minced)
1 - 14.5 oz can diced tomatoes
Olive oil
1-2 Tbs butter
Salt
Pepper
1/2 tsp thyme
Tabasco sauce
1 c water
1 c rice
1 tsp chicken base (or 1 chicken bouillon cube)
In a Dutch oven, brown sausage in olive oil. Once browned add butter and veggies, season with salt and pepper, and cook until veggies are completely soft and significant amount of broth has developed in pan (adding a little salt helps draw out the water in the veggies). I like browning the meat first because the broth from the veggies helps deglaze the pan and give it more flavor.
Add thyme, a couple dashes of Tabasco (to your liking), water, base, and tomatoes. Simmer for a few minutes to help incorporate the flavors, then add the rice. Cover and cook 20 minutes until rice is cooked and water is absorbed. Cool for about 10-15 minutes and serve!
I personally believe Jambalaya is one of the easiest Cajun dishes to make. The main secret to Cajun cuisine is the trinity of vegetables- celery, onion and bell pepper. I personally get irritated by all these people who create Cajun dishes but leave out one of the three veggies, usually celery. The veggies are also cooked until they are completely soft and create their own sauce from the juices.
In jambalaya the most common meats used are Andouille sausage, shrimp and chicken, although any good Kielbasa type sausage is also acceptable. I use a German sausage from Fischer's Meat Market in Muenster, Texas. I don't often add chicken and shrimp, although if I have leftovers from another meal I would certainly add them.
Ingredients:
1 package of kielbasa type sausage (diced)
1 large white onion (or 2 med, 3 small) (diced)
1 green bell pepper (diced)
3-4 celery ribs (diced)
2-3 garlic cloves (minced)
1 - 14.5 oz can diced tomatoes
Olive oil
1-2 Tbs butter
Salt
Pepper
1/2 tsp thyme
Tabasco sauce
1 c water
1 c rice
1 tsp chicken base (or 1 chicken bouillon cube)
In a Dutch oven, brown sausage in olive oil. Once browned add butter and veggies, season with salt and pepper, and cook until veggies are completely soft and significant amount of broth has developed in pan (adding a little salt helps draw out the water in the veggies). I like browning the meat first because the broth from the veggies helps deglaze the pan and give it more flavor.
Add thyme, a couple dashes of Tabasco (to your liking), water, base, and tomatoes. Simmer for a few minutes to help incorporate the flavors, then add the rice. Cover and cook 20 minutes until rice is cooked and water is absorbed. Cool for about 10-15 minutes and serve!
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