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Eggs are an inexpensive staple. In many grocery stores, you can get a dozen for less than $2. Fresh eggs usually sell for between $2 and $3 per dozen depending on the size and breed of the laying hen. If you are lucky enough to know a farmer with chickens, you can enjoy flavorful and healthy eggs gathered at the peak of freshness. These farm fresh eggs are usually light to medium brown in color and have larger egg whites and yolks than white, grocery store eggs. Farm eggs are richer and tastier because they are fresh, and the chickens’ diet is more natural. If you can get your hands on farm fresh eggs, give them a try and you’ll discover a delicious, all-natural “brain food” that is a healthy source of protein.
I ventured into canning my own spaghetti sauce this summer. I wanted to use what I grew to create the perfect sauce. This is how to Make Marinara Sauce With Garden Tomatoes. My recipe is similar to Connie’s- although I cook mine in the crock-pot all day. My crock-pot yields 6 pints for canning. It is very easy to let it cook all day and then process in a water bath! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Each summer when gardens yield an abundance of tomatoes, I make marinara. Last year, my friend, Sarah, encouraged me to enter my marinara in the county fair and it won first prize! This classic Italian tomato sauce is truly easy to make, and when it’s made with fresh tomatoes and basil, it’s hard to beat. In the winter, you can make marinara with canned tomatoes, but it is best with garden fresh tomatoes that have been blanched. Try my marinara the next time you have a batch of tomatoes. It is delicious on pasta, of course, but try it over steamed zucchini or spaghetti squash. Marinara also makes a great topper for baked potatoes or grilled chicken.
Hopefully you are enjoying some fresh summer vegetables! Today we are giving you another squash recipe since they are the most abundant vegetable! Thanks to Connie for this recipe.
During the summer months, I tend to make fresh vegetables the base for all my meals. Whatever meat accompanies the veggies is usually grilled or quickly sautéed. When veggies are at their freshest, they are the most tasty and nutritious. Summer Squash Sauce is particularly delicious and fresh if you grow your own tomatoes, squash, and basil. These plants are popular and easy to grow in containers making this dish a good choice for a truly home-made summer meal.
I grew up with garden fresh vegetables grown with love and care by my grandparents and parents. I’ve spent many hours weeding and picking, shelling and shucking, so that our family would have our own vegetables in the freezer and canned in jars all winter long. However, now that I have my own family, I still want fresh vegetables…I just don’t want to grow them myself. So, my family joined a local CSA (Community Supported Agriculture). Each growing season, we pay a fee for a “share” of the farm’s bounty and receive a weekly allotment of vegetables. This has been especially fun for me because some weeks, we receive veggies that I don’t typically eat or even know how to prepare.Continue reading
I love asparagus! As Connie notes, asparagus can be used in a number of ways. Last week I served a delicious hors d’oeuvre; bacon wrapped asparagus. It was full of calories, but oh so good! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Spring has sprung…and fresh spring vegetables are beginning to show up in the grocery stores and at farmers’ markets. One of the first vegetables to make a spring appearance is asparagus. Asparagus is low in calories and sodium, plus it is a good source of calcium, magnesium, zinc, dietary fiber, protein, and many other nutrients. This tender stalk vegetable is most delicious steamed crisp tender with just a little butter, salt and pepper. But, it can certainly be added to a number of dishes making them fresh and more flavorful.
Add asparagus to your favorite stir fry for a quick supper. Or, wrap thinly sliced roast beef around crisp-tender asparagus for an elegant, but easy to prepare, hors d’oeuvre. Asparagus, cherry tomatoes and black olives can be added to a simple pasta salad, then topped with feta cheese and toasted pine nuts for a Greek-inspired side dish. Steam your asparagus as little as possible to retain those healthy vitamins and minerals.
When I was little, my grandmother would collect the spring asparagus from around the fence line on the farm, and we would have this sweet spring vegetable on Easter Sunday. She would always make Asparagus Soup, and each time she served it, it was a little bit different than before. That’s because, as with so many seasoned cooks, she didn’t really follow a recipe for many of her dishes. She just added a little of this and a little of that until it was perfection. So, after a number of tries, I’ve re-created my grandma’s recipe for Asparagus Soup and I’ve made it a little lighter, cutting the fat and calories of the original.
Buy your asparagus when it is fresh and on sale. Asparagus likes sandy soil and grows well when there’s plenty of moisture, so the crop should be good this spring. The ends are a little tough, so be sure to trim your asparagus ends about 1 inch. Serve your Asparagus Soup with garlic toast or seasoned croutons for a little crunch. Make it hearty by adding ½ cup elbow macaroni to the asparagus and cook until al dente. Enjoy!
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
14 oz. low sodium vegetable broth
1 T butter
1 T flour
1 c. low fat milk
Salt and pepper to taste
Place asparagus and broth in medium saucepan and bring to low boil. Cook asparagus until crisp tender. Meanwhile, in a large saucepan over medium heat, melt butter; add flour stirring constantly 1 minute forming a roux. Add milk and stir until slightly thickened. Add asparagus and broth and stir well. Reduce heat to low and cook 3 minutes more. Salt and pepper to taste.
Also try these other soup recipes:
I love a good deal and I love fashion. I do not love spending a lot of money to look great. I have to admit I am a name brand junkie and with paid off credit cards I intend to stay fashionable on a frugal budget. I often wonder what kind of dress should I wear to a cocktail party. I want to stand out in a good way. I love colors. I decided this was the perfect dress for three reasons.
1) The color. It is in the jewel family and I will not drowned in a sea of black dresses
2) The details are subtle and classic.
3) The price. I got this dress at Plato’s closet for just $15.00. The brand is Calvin Klein I imagine it retailed for over $89.00. I also had to provide my own belt just for fun which I did from goodwill at the high price of $1.00. The animal print heels were added for fun because I love my shoes. I say you can have as many pairs of fun shoes as you want if you pay just $2.50 for nine west shoes.
I think I will look great and feel even better knowing I spent under $20.00 to look amazing! I love a good deal it just makes you look better.
What do you think? Hot or not?
Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Now that the holiday season is upon us, day-to-day life has become busy and suppertime sneaks up on me. So, I’ve pulled out the slow cooker to make suppertime quick and easy. When kielbasa or smoked sausage are on sale, I stock up and freeze. Cabbage is an inexpensive vegetable year-round, but it is fresh and really cheap this time of year. Frozen corn is a staple in my freezer and is often on sale, so keep this versatile veggie on hand. This dish can be cooked on the stove top, but the slow cooker is the easy way to go.
Give this slow cooker recipe a try and you’ll love the sweet and smoky combination of flavors of this easy meal.
Cabbage & Kielbasa
Combine all ingredients in slow cooker; cover and cook on high 3-4 hours or low 4-6 hours, depending on how soft you want your cabbage. Serve with rye or pumpernickel bread.