Kris' Kitchen

Here is what has been cooking over here at our house lately.  I have been trying to keep up with what I harvest from the garden.  The tomatoes got a little ahead of me, so I decided I better make something.  I have been making salsa with them, and this time I wanted to try sauce.

I decided not to peel them like I do for the salsa.  I just cored them and cut them in half and dropped them into my Cuisinart.  I sauteed some garlic in olive oil, and then browned several links of mild Italian Sausage,  and then added the sauce to the pan.  I didn't blend it too smooth.  I left some chunky pieces in it.   I seasoned it with salt and pepper, and a little chili powder.  To cut the acidity of the tomatoes, I stirred in two teaspoon of baking soda, and also a couple Tablespoons of sugar.  I also diced up a couple of zucchini and yellow squash to add. If I had had some red wine, I would  have also added some of that.  I let it simmer for a good hour or more, and then added a handful of chopped basil from my garden.  I served it over spaghetti for dinner, and then had a bunch left over for other meals.

I have also had a lot of zucchini, and I am sick to death of it.  But my husband really likes fried zucchini, so I made some of that.  I used panko that I seasoned with salt and pepper and garlic.  Dipped the sticks into egg first, then panko.  This did not stick very well.  I will have to try a couple of other methods next time.  But they sure were good!!

Another favorite lunch is grilled cheese and fresh tomato!  I put shaved parmesan on the buttered sourdough before grilling it.  Everything gets fresh tomato on it here these days!
I also like to make homemade pizza and top them with fresh veggies from the garden.  For individual pizzas, I use Naan bread.  Earlier in the season when I harvested my cilantro, I made a bunch of pesto and froze it in ice cube trays.  Then just popped the cubes into freezer bags.  I take out a few at a time, defrost and use this for our pizza sauce.

I load them up with whatever fresh veg I got out of the garden that day.  I have some Canadian Bacon on this one, with yellow squash, zuchinni, mushrooms, tomato, mozzarella cheese, and I bake them on a stone in a 400 degree oven.  After taking out of the oven, I like to put a handful of peppery Arugula on top, drizzle with a little olive oil, and sprinkle some sea salt and shaved parmesan.
Yesterday I had a couple over ripe bananas and made some banana nut bread.  This recipe is from an old neighbor of ours when I was growing up.   When the bread came out of the oven, she made a slit down the middle and poured 1/4 cup of melted butter over the top.  This takes this already yummy bread to a new level!!!

Here is the recipe should you like to try it yourself.

BANANA NUT BREAD

Cream together:

1 stick of butter

1 cup sugar

2 eggs room temp

Add to this mixture:

2 very ripe bananas, very ripe

Blend in:

2 cups flour

3 tsp baking powder

1/2 tsp salt

Fold in:

1 cup chopped walnuts

Grease a loaf pan and pour batter into pan.  Bake at 350 for 1 hour.  Watch closely though, you may need to take it out 5 minutes earlier or later, depending on your oven.  If it is browned around edges, and pulling away from pan, it is done.  Don't over cook.  Melt butter, and make a slit in middle of loaf, pour butter right down over the top.  Unmold in 15 minutes.  Enjoy!!!!!!  

Yesterday morning I put a 5.5 pound chicken into the crockpot for dinner.  I made a rotisserie rub for it using these spices.

If you can't read the McCormick spices, they are Mesquite, Molasses Bacon, and Smokehouse Maple.   In the back I have fresh ground pepper, sea salt, granulated garlic, and Smoked Paprika.  If you haven't tried smoked paprika before, you should try it.  I love the flavor!!!  Mix in a bowl and rub all over your rinsed and patted dry chicken.

Cook on low all day, or 8 hours.  Or on high for 4 or so.  I cooked mine on low.  Don't add any liquid.  The chicken does not form a crisp skin, but the flavor is the same.  No one eats the skin anyway.  It will fall off the bone and be moist and delicious.  

I served it with the last of our corn on the cob from the garden, a green salad, and crusty french bread.

What is cooking in your kitchen lately?  

XO  Kris