Garlic is up!!!!

There are few things more exciting to the gardener than the first signs of life in the garden after a long dormant winter.  I planted 48 cloves of garlic in November and they're just starting to shoot up!  I vow to never buy garlic again!  This is the first time I have actually planted garlic so it's puts a big smile on my face to see these green beauties amidst the otherwise dull soil that's waiting patiently to be filled with seeds and plants in the next few weeks.  Hard to believe in just a few short months my garden will be lush with life.  I promise to blog faithfully this year about the progress and obstacles I face as I 'play in the dirt'.

Book Review: Animal, Vegetable, Miracle

I just finished reading Animal, Vegetable, Miracle for book club and I loved it.  The book chronicles a year in the lives of a family as they choose to become locavores (eating only food that is grown locally).  The book made me angry as it revealed information about the food industry in America.  I was inspired to make changes in my own life as a result.  I will definitely strive to eat more local food and food that is in season as much as possible.  Since I already garden, can, freeze, dehydrate, etc. this will not be a huge change for me.  But when I do go to the grocery store from now on, I will be much more careful about the choices I make.

My favorite chapter in the book was the one about turkey sex.  It's not often I laugh out loud while reading, but I was in stitches when I read this!

If you are in a book club and are looking for a book that can inspire lots of conversation and thought, I highly recommend Animal, Vegetable, Miracle.

Cabbage & Noodles

My friends in Pennsylvania are familiar with this combination, but I'm betting most of my friends in the south have never considered such a dish.  I never did until I moved up here.  I believe the first time I had  Haluska was at a wedding.  It's a Hungarian dish which seems to be very popular in this area.  I decided to make a healthier version last night, and it turned out pretty good.  It's super easy and takes only a few ingredients. 

Cabbage & Noodles

2Tbsp. olive oil

1 head of Napa cabbage, thinly sliced

1 bunch of green onions, chopped

two large handfuls of old-fashioned noodles

2 cloves of garlic, minced

salt & pepper

Cook noodles according to package directions, meanwhile heat oil in a deep skillet, add cabbage and cook until soft.  Add onions and garlic, cook one minute more.  Add noodles and season with salt & pepper.  I like lots of fresh ground black pepper in this dish.  

I served it hot last night and ate cold leftovers today.  It's actually pretty good cold!  

Balsamic Vinegar Reduction

While making these caprese appetizers for a party, I discovered something wonderful.  First of all,

the appetizers themselves are really good, and easy to make.  You just cut grape or cherry tomatoes in half, top with a piece of basil leaf and a ball of mozzarella then skewer all with a toothpick. 

As if that's not good enough, the kicker is when you drizzle these yummies with a balsamic vinegar reduction.  You just bring balsamic vinegar to a simmer for ten minutes. That's it.  You now have a thick, dark, syrupy sauce to enhance your food. Easy! As Emeril would say….BAM!  

So now I have a new addiction, and for once it's a healthy one!  I've been putting balsamic vinegar reduction on my salads, baked potatoes, grilled mushrooms, roasted veggies, you name it!

Here are some of the health benefits of balsamic vinegar (see source below):  

Weight loss:  "According to Nutrition Data, balsamic vinegar is a source of calcium, iron, manganese and potassium, which improve the body's functioning and weight loss abilities."  

Heart disease and cancer:  "Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and cancer."

Antioxidents:  "The grapes that are used to make balsamic vinegar also contain antioxidants that fight against cell damage, improve the body's immune system and make blood platelets more flexible, thus preventing heart or circulation problems."  

Digestion:  "The vinegar boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body. Pepsin helps to improve the body's metabolism as well." 

Diabetes:  "Balsamic vinegar can also improve insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar and reducing unpleasant side effects from diabetes."

Read more: http://www.livestrong.com/article/87969-balsamic-vinegar-health-benefits/#ixzz1nsxwfY2Z

I love hot stuff!

I love hot stuff!  I'm usually the one able to enjoy food that is too spicy for weaker people.  So when I discovered these chipotle peppers in adobo sauce I thought I found something wonderful.  This thick, dark red adobo sauce looks so succulent with these beautiful chipotle peppers, and the smell is heavenly.  Such a smokey, spicy flavor - how could I go wrong?

However......

I realized what a whimp I am after first putting a can of this in my tortilla soup.  The soup was so hot I felt like a fire-breathing dragon when I took one bite.  I ended up freezing that soup and taking it to my dad in NC because he loves hot stuff and seems to be immune to the discomfort most people encounter from it.  (I think years of eating super hot foods killed the heat receptors in his mouth.)

A few months went by and I thought I'd try again.  I was making cornbread and wanted to spice it up.  I added two spoonfuls of this "fire in a can" to an entire batch of cornbread.  This time it was hot, but tolerable.  But this left me with a dilemma....what to do with the remainder of the can.  Well, if the cornbread wasn't too bad, I should be able to add the remainder of this small can of peppers to an entire pot of Mexican rice and not inflict hellfire and brimstone on my taste buds, right?

Oh contrare Pierre......it was incredibly, incredibly HOT.  So lesson learned here is:  when using La Costena chipotle peppers in adobo sauce, be VERY sparing and sample as you cook.

It's a good thing chickens don't have sensitivity to hot food.  They love it!

Leftover chili

My fellow vegetarians will agree, I'm sure, that sometimes we find it difficult to order something yummy at a restaurant that isn't a salad or pasta.  I have been vegetarian for two years now, and though I don't miss meat - I do sometimes find my mouth watering for things like chili cheese fries on a restaurant menu. When this happens I come home and figure out a vegetarian version of that item.  This one was simple:  I took leftover vegetarian chili (recipe I will soon share) and blended it with my emulsion blender until it was fairly smooth.  Then I heated tater tots in the oven (because I was out of fries) and served the chili on top of the taters with a bit of grated cheddar on top.  Even my very picky carnivore son approves of this simple meal!  We first had it during the Super Bowl, but it has become a regular in the Wolfe household.  

Playing with color

I got bored one day this week and started rearranging shelves in my kitchen. Now I will have to fight the urge to buy cookbooks based on their color.

My brother Buster

When my parents get a dog, they refer to it as my sibling. This is my "brother" Buster.

I always wanted a brother, but had hoped for one with a bit more intelligence.  Buster is not the sharpest tool in the shed.  Good thing he's cute.

Roasted Veggies

Roasted Veggies

Roasted Veggies

8 oz. chopped broccoli florets
8 oz. chopped cauliflower
1 c. pearl onions, peeled
1 c. sweet potatoes, peeled, cut into 1" pieces
1 c. potatoes, cut into 1" pieces
1 c. red bell pepper, chopped
1/3 c. olive oil
1 tsp. sugar
4-5 cloves garlic, minced
salt & pepper
1/2 c. feta cheese, crumbled
1/2 c. sliced almonds

Preheat oven to 425.
Chop all veggies, keep in mind potatoes take longer to cook so cut them smaller. Feel free to add mushrooms, brussel sprouts, asparagus, eggplant, or any other veggie that's in season. Mix oil, garlic, sugar and salt & pepper and drizzle mixture over veggies. Toss to coat well. Spread veggies out on a baking sheet in a single layer. Bake for 45 minutes or until tender and starting to brown. Toss feta and almonds with veggies.

Sun-Dried Tomato Pesto w/ Spinach

Sun-Dried Tomato Pesto w/ Spinach

This dish is delicious served either hot or cold.  I like to make it with fresh basil instead of spinach in the summer time, but in the winter months frozen spinach works great.

1 lb. penne pasta
1 (8.5 oz) jar chopped sun-dried tomatoes packed in olive oil
2 garlic cloves, coarsely chopped
salt & pepper to taste
1 (10 oz) pkg. frozen spinach, thawed and drained
1/2 c. shredded parmesan cheese

Cook pasta according to package directions.  Meanwhile put tomatoes and garlic in food processor and process until well blended.  Drain pasta and combine with pesto.  Add spinach, cheese, salt & pepper to taste.

Sun-dried Tomato Pesto w/ Spinach and Penne Pasta

Walk in the woods...

I can't think of a better way to spend a sunny Sunday afternoon with my family than walking in the woods with our dog. So glad the weather this February has allowed us such a luxury!

Creepy Clowns...

One man's junk is another man's treasure.  I grew up in a home where many Saturdays were spent "junking" (shopping around at yard sales, flea markets, antique shops, etc).  It can be quite an exciting and rewarding activity.  Here's a photo of a creepy clown I encountered recently at High Street Emporium in Ebensburg.  I'm one of those people who are weirded out by clowns, yet I found this one was rather interesting for some reason.

My garden is calling me....

These sunny days in February make me long for Spring so I can get outdoors and play in the dirt of my garden. Here's a photo of a pumpkin blossom from last Spring to remind us all that it's only 33 days away!


Any other gardeners out there? Are you starting from seeds like me? I'd love to hear what cool things you are planting this year.

Here's what's on our list so far:

Tomatoes
Cucumbers
Lettuce
Spinach
Beans
Celery
Please
Peppers
Peanuts
Potatoes
Garlic
Cauliflower
Kale
Carrots
Eggplants
Onions
Cabbage
Brussels sprouts
Broccoli
Beets
Asparagus
Pumpkins

Back to blogging...

Did you miss me? I haven't blogged in ages, but I'M BACK BABY! What better way to pass the winter days? I will be sharing random images every day, so keep watching. Feel free to share comments too!

Mandi....a very happy bride!

Bikes and Beauties

Thanks to Lindsay and Cory for being such fabulous models on these gorgeous Harley Davidson Motorcycles. I had a blast photographing these beautiful bikes and ladies today!

Sheena & Cory

I am looking forward to photographing Sheena & Cory on their wedding day in just two weeks. They are tying the knot at The Hayloft in Rockwood, PA.

Arlee & Austin

After three reschedules due to weather, I was finally able meet with Arlee and Austin who drove all the way from Pittsburgh just to do their engagement session. Are they not the cutest couple? And super sweet. I cannot wait to photograph their wedding on October 2nd.

PPSNYS Workshop

Teaching the class about internet marketing today. Model image from PPSNYS Workshop.

water lilies