The green onions and carrots have FINALLY popped their wee green heads out of the soil…peas are growing too. Below are shots of the green onions, carrots, pumpkins, squash, peas, corn and black beans.
Yes, I know…it’s like a parent showing off their kiddos, but I’m so excited everything is growing. Had to bundle up the tomatoes the last few nights as we went from 96 degree weather to 61 degrees in two days…night time is getting nippy again. I added some redwood mulch around the squash and pumpkins to keep them toasty too…I’ll wait until sometime in June to remove it.
Worked on two hammered copper wire Ichthys last night, one for my husband and one for his dad. First photo shows both ~ second one shows the “antiqued” look using liver of sulphur and hot water.
No onto some very good recipes!
Strawberry & Spinach Salad
1 box of strawberries, sliced (about 2 cups)
2 ripe avocados, chunked
2 bundles of spinach
3-4 green onions
1/4 c. sugar
1/4-1/2 tsp salt
1/2 tsp paprika
1/2 tsp Worcestershire
1/4 c. white balsamic vinegar
1/4-1/3 c. olive oil
1-2 Tbsp sesame seeds
1 Tbsp poppy seeds
I like adding feta cheese into this salad. And it goes GREAT with grilled chicken and some good bread.
This is one of my favorite muffin recipes…I’ve adapted it to whole wheat flour. You need a little more milk than the original recipe and I’ve added bananas. I also like to add currants if I have them on hand. You can add lots of different fruit!
Flaxseed Morning Muffins
1 c. Fiber One cereal
1 c. vanilla soy milk
1-1/4 c. whole wheat flour
1/2 c. gound flaxseed or flaxseed meal
1 large chopped apple
1/4 c. brown sugar & 1/4 c. honey
or (1/2 c. brown sugar only)
3/4 c. shredded carrot
3 tsp baking powder
1 over riped banana, smashed
2 tsp cinnamon
1/2 c fat-free egg product
2 Tbsp canola oil
1 tsp vanilla
Heat oven to 375. Place paper baking cups in tins and spray bottoms of cups with baking spray. (muffins will stick to paper cups if not sprayed).
Crush cereal, place in bowl and add milk. Let soak for about 5 minutes. Stir in remaining ingredients. Scoop batter into muffin cups.
Bake for 22-25 minutes or until toothpick comes clean. Cool on rack. Good warm and cold, but especially warm. 🙂
I made some muffins when I got home and took pics ~ here they are. I didn’t have carrots, but did have a zucchini, so I shredded it and used it. Oh…and Pink Lady apples are VERY GOOD in the muffins!
Whole Wheat Flour Tortillas
2 c. whole wheat flour
1 tsp sea or kosher salt
1 tsp baking powder
1/4 c. canola oil
2/3 cup water
Sift dry ingredients, stir in oil and water ~ I mix with my hands. Knead well on floured surface and make into balls about the size of a golf ball. Put into plastic ziplock and let stand for 15 to 30 minutes.
Flatten balls and start rolling out on floured surface. You can make them as fat or thin as you want! Place tortilla on ungreased frying pan that has been heated to medium high heat. Flip ’em. (about 2 minutes and another minute on the other side) I like them with lots of brown spots so I keep flipping them until they look purrrty.
While cooking the rest of them, I slap some butter on the first one and eat it all up! 😀 I put the others on a dish towel until cooled and then put them in a ziplock bag until ready to use. They last under a week in my frig as I make breakfast burritos and tacos all the time.