A Little Peach Pie!

I have been swimming in peaches as of late and was in need of a quick and easy dish to use up the last of my stash. Luckily for me I just happened to have an already prepared pie crust (the ones in the box in the refrigerator section).

Although I must explain…in the past I have shunned away from buying premade crusts…I always figured they would be too heavy and not flaky (I am now repenting), but I bought one for another recipe and then realized I had purchased the wrong thing…so what am I going to do with it? Make a VERY easy peach pie of course!

So,

• I mixed all of my ingredients together…peaches, lemon juice, sugar, flour, and cinnamon. And put it into the prepared pie crust.
• I then cubed 2 Tablespoons of butter and placed those on the top.
• I then sealed the top crust with the bottom crust and with a knife cut off the excess.
• Then, with a fork I made pretty designs on the crust.
• Next, cut several slits in the top for venting.
• Last of all I covered the edges with aluminum foil, so the crust wouldn’t burn.

I baked it for 45 minutes at 425 degrees.

And guess what the result was? A VERY tasty, VERY flaky Peach Pie. Who would have thunk!

We paired it up with a bit of vanilla ice cream and it was a hit!

Every bite!!

So, the next time you need to make a dessert and you just want something easy and delicious, or you want everyone to think you are the best baker on the planet. Make this…you will be glad you did!!

Fresh Peach Pie (9-inch)

betty crocker cookbook

5 cups sliced fresh peaches

1 teaspoon lemon juice

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

2 Tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour, and cinnamon; mix with peaches. Turn into pastry lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.

Bake pie for 35-45 minutes or until crust is brown and juice begins to bubble through slits.

*If you want to use canned peaches:

• substitute 2 cans (1 lb. 13 oz.) sliced peaches, drained for the fresh peaches and decrease the sugar to 1/2 cup.

A Low Calorie Option

I was watching the Biggest Loser last night and there was a segment with celebrity chef, Curtis Stone, where he was teaching the contestants tips for eating healthy. One tip he gave was to increase the volume of pasta dishes by making half of the "noodles" zucchini. Isn't that brilliant! You make the dish the same way, you are just adding more veggies and decreasing the starchy, higher calorie pasta.

And the best part...another way to use Zucchini!! The possibilities are endless!

The following are tips from Slashfood.com on making Zucchini Spaghetti, by Marisa McClellan...

"A while back, I hit upon a way of mimicking spaghetti noodles with zucchini that has become one of my favorite ways to prepare it. I use the fine matchstick blade on my mandoline (Amazon has some for under $10 that would do the job nicely) and slice the zuke lengthwise, so that I come away with long strings of squash that look like squared off spaghetti (don't use the inner seeded area, as it just shreds).

I heat a little olive oil in a nonstick pan, mince a couple of cloves of garlic and toss it all together over medium heat until the zucchini softens but isn't mushy. I like to eat it just like that, a sort of "pasta" alio olio that's a bit healthier than the traditional one due to the use of veg instead of starch. You could also top it with pasta sauce or toss other veggies in for a primavera. Play around, anything goes as long at it tastes good."

How about...

Zucchini, Potato and Scallion Pancakes?

Molten Chocolate Cake with Zucchini?

Zucchini and Corn Quesadillas?

Whole Wheat Zucchini Walnut Muffins?

Kitchen Sink Minestrone?

Click on the above links for great recipes!

Create away!

A little more Zucchini Talk

I am feeling the need to talk about zucchini for two reasons…First, because I thought my zucchini plant was done producing and I was sad about it but luckily it started up again and now I am happy.  Secondly, because we hosted a neighborhood breakfast in our backyard over the weekend and while talking “gardening” with some neighbors, realized that not all people are enjoying zucchini at their finest.  So, for those who may be interested I thought we could talk…optimal zucchini size.  Intriguing isn’t it?!

When one thinks of zucchini it is easy to envision the 2 foot long 1 foot wide monster that well…looks like this.  I have been privy to a few of these each year and while you can find ways to use them, they are not ideal. 

 

picture via oztion.com.au

So what is ideal you might ask?…

 

 

Something more like this.  About 1/2 –1 foot long and about 3-4 inches in diameter. 

 

You can even go a little smaller if you want Italian Squash…which by the way they use ALL of the time in their cooking…even in eggs, excuse me, in frittatas.  Delish!

 

So even though there is a temptation to let these little things grow nice and big…resist!  Pick them small and enjoy them in a variety of dishes.  Or if you are like me, just roast them up.

• Slice it
• Put it in a pan
• Drizzle with Olive Oil
• Sprinkle with Salt
• Mix it all up
• Bake at 350 degrees for 20 minutes (or until soft)

Enjoy!!

Another Idea...Frozen Peach Cocktail

Let me just start off by saying that I love peaches, not just a little bit, a lot. I eat two or three everyday. So, if there is anyway I can preserve them and enjoy them during the months my trees lie dormant, I jump on it.

One challenge with peaches is they don't stay good forever. If left in a warm place (somewhere other than the refrigerator), peaches will continue to ripen and can become too soft and even moldy if left for too long. I found myself in this predicament last week and needed a quick and delicious way to preserve my peaches. Luckily my Mom told me about a Frozen Peach Cocktail she was making and after hearing the ingredient list...I ran straight to the store to make my own!

Frozen Peach Cocktail

First peel and cube your peaches.

Then, put in 1 cup of sugar to every 3 lbs. of peaches.

Mix 'er all up.

After letting it sit for a little while, add 1 can of crushed pineapple (per 3 lbs. of peaches), undrained.

Now here come the tasty part. Add 3 cups orange juice (not from concentrate). It sounds good already, doesn't it! (I am making a double batch).

Then go about juicing your lemons. I am sure you don't HAVE to have fresh lemon juice...I just thought it sounded good.

Squeeze, squeeze, squeeze...

Until you have 1 cup (that is for a double batch).

Put the juices into your peach/pineapple mixture.

Then just bag it up and put it in the freezer until you need it.

Very easy and Very tasty!

Frozen Peach Cocktail

3 lbs. (12 medium) fresh peaches

2 cups sugar

1 can (15-1/4 oz) crushed pineapple, undrained

1/2 cup lemon juice (2 lemons)

1 1/2 orange juice (3 oranges)

Peel peaches; cute into bite sized pieces to make 6 cups. Sprinkle with sugar; set aside. After a few minutes stir in pineapple, orange juice and lemon juice. Spoon into plastic freezer containers; freeze. To serve while still frosty (which is when it is best), allow to stand at room temperature about 3 hours. Bananas may be added at serving time.

Makes 6 pints

What I Learned From My Garden...Part 3

I had two goals this summer in regards to my garden. Container gardening and vertical gardening. We already know how my container gardening went...so here are the results of my vertical garden...

1. Sugar Snap Peas- Success


2. Cucumbers- Success


3. Zucchini- Whoa...wait until you see the pictures!

This is my Zucchini Plant. It is enormous. See that thing in the middle?

That would be a "burning bush" that we planted last spring. It is completely engulfed by the Zucchini plant. The one that is NOT growing vertically.

Hence the trellis that is propped up behind the plant...for decoration.

Lesson #3

Be vigilant if you plant a "BUSH" variety when you are wanting to grow vertically. And if possible, find a "viney" option.

Apparently I didn't pay much attention to the package of seeds I purchased, just chose one that looked good in the picture and buried it in the ground. It grew wonderfully and has produced many lovely Zucchinis, but just not vertically...Bummer.

I am not giving up, I will try again next year. But this is what I will do different...

• "Install your string support or stake immediately next to the seed you have just planted. You will want the support as near to the plant as possible, so as to minimize unnecessary bending of the plant. Also, putting the support in now will help you avoid disturbing the root system by installing it later.

• Tie the resulting zucchini sprouts up to the stake every few days as it grows. It will grow flat and back down to the ground, so you must tie it up every three days or so. Simply lift it gently into position and attach to the support. Continue this process until your squash is ready to eat."

If you are interested in trying your hand at growing squash vertically, click HERE to get more detailed info.

What I Learned From My Garden...Part 2

One of my goals this year was to try my hand at container gardening.

I did a little research, chose some of my favorite herbs, and sat back to watch my plants flourish.

Unfortunately this is what happened...at least to my Basil anyway. Oh, so sad! No matter what I did, this poor little plant never seemed to have a chance. I fertilized and watered, but it just never seemed to be enough.

Lesson #2:

Be very mindful of growing space when planting in a container.

Containers can be deceiving. Mine seemed enormous and there seemed to be a lot of space in between my plants...but those little plants wanted to become big plants and there just wasn't enough room. If you are considering container gardening, here are a few helpful links.

• Family Vegetable Gardening
• Guide to Container Gardening
• Container Gardening Guide
  

As for me...next year I will only be planting three herbs in my pot and will be planting my Basil and Parsley in the garden so they can grow to their hearts content.

What I Learned From My Garden...Part 1

My whole purpose for gardening each year is not just for the produce, but more importantly for the knowledge I gain. Some of it I gain from my successes, but more often than not I learn from my failures. So, this week I thought I tell you what I learned from my gardening failures...the good, the bad, and the ugly.

Lesson #1:

Do not plant anything in a Topsy Turvy.

This is what has become of my cherry tomato plant that I planted in a Topsy Turvy. I have a good handful of ripe tomatoes...but do you notice the large brown section in the middle. Yeah, that's where it is dieing...slowly.

Here is a closer shot, just so I know you believe me.

Now, I am not dissing the Topsy Turvy. I am sure there are many people who have had a successful run with one of these things, I am just not one of them. My problem is that I got tired of watering it everyday...day in and day out. I would forget and you CAN'T forget...it gets brown and dies if you forget. Not good.

So, first of all, I must apologize to my neighbor Danielle, who stood on a chair in her yard and hung over our shared fence to water this thing the whole time I was in Lake Powell. I tried to take care of it Danielle, I really did, it is just so high maintenance!

Second of all, I am going to promise Danielle that I will never again grow any produce in a hanging basket. They dry out too fast and therefore are too much work for me...or for my neighbors.

If you have had a different experience please let me know...otherwise, I am giving this growing method a thumbs down...with a cherry tomato on top.

Advice to Parents on H1N1

If you have turned on your TV at all in the last few weeks, you have probably noticed an increase in reports on the H1N1 virus. Many of these reports have been alarming to say the least and can make anyone watching feel a sense of panic. Being aware and using the information to guide us in being prepared, is good. But feeling panicked never brings about desired results, so when I read the following article, I thought it was worth passing along.

The following are excerpts from an article written by Dr. Sanjay Gupta for cnn.com.

"Over this past week, I had some interesting conversations with colleagues who are also health care professionals. These conversations usually start with, "You know what I hate about the media ... ?"

People were scared, more than I had seen in a long time. And, health care professionals were blaming the media -- accusing them of being alarmist.


So, I decided to get away from the studio, away from the talking heads discussing mortality rates, and away from the hypothetical discussions about what might or might not happen. I wanted to see for myself what was happening in emergency rooms right now.

I wanted to create a parents' guide to dealing with the swine flu that is based on the best science and my interviews with experts all over the country.

First off, there is no question that pediatric emergency rooms are much busier than this time last year -- about two to three times busier at the ER I visited.


Many of the patients sitting in the waiting room were there with flu-like symptoms, worried about H1N1.

The doctor who met me started by saying he was giving the media a C+ in its overall coverage of H1N1, and blamed his busy ER, in part, on the media for stoking fears.


"Fair enough," I answered back, "but, how do I get to an A?" In order to get there, I wanted to report clear, concise answers about what a parent should do with a sick child. So, here we go.

Point 1. As things stand now, the vast majority of children who develop flu-like symptoms this fall will have a few miserable days, and nothing more. And those days are best spent at home -- not in the ER or a doctor's office.
Point 2. If you are worried, you should call your pediatrician's office first. Don't take your child in without calling. Two reasons: Your child may not have H1N1, but could become exposed by being around sick children. And, after several hours of waiting, you are still likely to be told the basics -- plenty of fluids, rest and dose-appropriate acetaminophen for a fever. After all, it is still the flu we are talking about.
Point 3. One doctor told me a way to think about things that was helpful. He said "remove the term H1N1 from the equation." If your child had regular flu, would you take him to the hospital? If the answer is no, then don't take him/her to the hospital now.
Point 4. Yes, hearing between 30,000 and 90,000 could die from H1N1 is scary, but keep in mind -- around 40,000 people die from the regular or seasonal flu every year. The numbers may not be that much different, yet there is not panic about the regular flu. As things look now, H1N1 is causing only mild to moderate illness, not the widespread deaths people are worried about.
Point 5. There are some children who should be seen by their doctor.
Call your doctor if:
• A baby younger than 12 weeks has a fever greater than 100.4 degrees Fahrenheit
• A child, older than 12 weeks has a fever for three days
• A child's fever returns after a 12-24 hour time period
• A child is not passing urine or making tears for more than six hours
• A child does not smile or show interest in playing for several hours
Dial 911 if:
• A child cannot speak while trying to breathe
• Has a blue or dark purple color to the nail beds, lips or gums
• Is not responding to you because he is too tired or weak

One point that was reinforced to me over and over again by the pediatricians is the best place for a sick child is at home. And, with regard to school -- after 24 fever-free hours without the aid of medications, he or she can go back."

I hope this information is helpful, if you would like to read the article in its entirety, click HERE.

The Mystery Veggie

Drum roll please...

the name of our mystery vegetable is...

A Lemon Cucumber!!

Crazy looking little things, but absolutely the BEST cucumbers in the world! Give them a try next year...you will never be the same.

Bravo to those who answered correctly...and to those who answered creatively!

Our winners are...

• Jordyn Perkins
• Danielle
• Suzanne (because I loved your answer and I too LOVE lemon cucumbers...they are the staple of all summer produce.)

So, if you answered correctly, please email me at safelygathered@gmail.com with your mailing address and I will send these little seeds on their way.

It's Quiz Time

With all of our talk of gardens and gardening, I thought it appropriate to have ourselves a little quiz. So here it is...

What is the name of this scrumptious vegetable?

(here is a hint: they are kind of small, about 5 inches in diameter, and grow on a vine)

As a reward for your intelligence, the first two people to correctly identify this veggie will receive in the mail a lovely package of seeds so that they too can grow some of these next year. They will change your life. Trust me.

P.S.- if we share the same bloodline (that means you sisters) there will be no entering for you...that would be cheating...unless of course no one else enters, then you can. Love ya!