Tuesday, June 26, 2012

Something to Confess



This is my truth...... I really, truly, positively and without a doubt....


Can Not Stand Vegetables!  There I said it!  You can cutely call them


"veggies".  You can use them as characters to tell Bible stories.  You can


creatively arrange them in a display for the kitchen table.  Nope!  Still


don't like them! With heels firmly dug in... lips pursed shut... arms crossed


tightly in front of me, you will not get me excited to see them on my plate..


at all!!  That is why I felt like a bit of a fake with the last post.  You might


have been led to believe that I went there to stock my son's fridge for the


coming week. HA!! No, I went because it was an event with so much more 


to offer.  And I found happiness!  That I can handle!


 Beets in all colors ..... still not brave enough to eat them.  In a smoothie, yes,.. alone, no!


Garlic flowers that are only available in the Spring


I will completely agree with you that vegetables are a feast for the eyes.  


Rich in color!  Fabulous textural appearance!  But the taste leaves me


going "Eckkkk!"  Now maybe I can blame my mother.  Fresh vegetables


were boiled to death leaving them lifeless on my plate.  Peas were usually


from a can.  Shudder!  And salad would be iceberg lettuce that she would


sprinkle with sugar to get me to eat it.  That one cracks me up!  {I 


know that one day my sons will share stories of the wacky things I did to


get them to cooperate.  So, mom, no righteous fingers are pointing 


at you!}
Kohlrabi... reminds me of an extraterrestrial creature


With all that in mind I decided to challenge myself.  I would put on my "big


girl panties" and head to the local farmer's market.  There I would avoid


choosing anything remotely familiar to my tastebuds and reach for new


territory.  People.... it was a struggle!!!  Pathetic, huh?  But this is what


I ended up with.........


Garlic flowers, sugar snap peas, red potatoes, kohlrabi and yellow squash



I had to add the potatoes and sugar snap peas just for some familiarity.


No going completely cold turkey or I might forever be a lost cause!!


With the aid of the internet, I searched on http://allrecipes.com/ to see


what I could do with the yellow squash and am going to try this recipe..


                                  Summerly Squash
Ingredients





  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
  • 2 medium tomatoes, coarsely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small zucchini, cut into 1/2 inch slices
  • 2 small yellow summer squash, cut into 1/2-inch slices
  • 1 bay leaf
  • 1/2 teaspoon dried basil

Directions

  1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.



Substituting olive oil, using fresh basil, some of the garlic flowers (the stem 


can be chopped and cooked through) and parboiling the red potatoes, you 


will find me in front of the stove doing my best impersonation of June 


Cleaver!   


Please, oh, please.. oh, PLEASE have this taste good!  {Notice I did not say


"great".  "Good" is good enough for now!!)  And if not, I will resort to what


my husband would do to make the boys eat their broccoli... sprinkle with


good ol' parmesean cheese.  I've got it ready and waiting in the wings,


people!  Wish me luck!













6 comments:

  1. Oh, Kadee, good luck eating your vegetables!!!!

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    Replies
    1. Ha, ha!!!! I have to tell that you must try this recipe! It was amazing! The fresh basil and garlic added so much that I got over the rather wonky texture of the squash that I am not used to. This is a keeper!!

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  2. I don't like veggies either! For the same reason, canned peas!

    I'm liking the flavor of oven roasted vegetables , though. In a medium bowl, mix together olive oil, finely chopped onion, garlic (I buy it in a jar to make it easy), salt, a dash of celery seed, a sprinkle of ground sage. Stir it together and set aside. Chop up your vegetables, (like potatoes, zucchini, broccoli, cauliflower, asparagus or Brussels sprouts. These all have different cooking times, though. So time accordingly!)

    Add the veggies to the bowl and give it a good stir, making sure that they all get a good dunk. Then, put them into a glass baking dish in a single layer. Sliced potatoes take about 18 minutes at 325, other veggies will take less time. Check on them a couple times while roasting to see if they need a misting of olive oil. After you take them out of the oven, add some fresh cracked pepper . If you like Fakin Bacon, you can crumble up 4 cooked slices and sprinkle that on top, too. Also, think about a smidgen of Gorgonzola cheese crumbles. Heaven! (if you like blue cheese, that is!)

    Thanks for the recipe!

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    Replies
    1. Ohhhh.... that sounds wonderful, Christine! And the gorgonzola cheese crumbles.... great idea! Thanks for the recipe!

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  3. Kadee-
    I'm so happy to hear from you-- and thrilled that my little place in the Romantic Country magazine ( fall issue) brought you to me. YOU are exactly the kind of person that I am creating this event for. I promise that we will get you some more followers!!

    Please check back with me throughout the next months-- I'll provide updates and later we will have a badge for the party to share amongst us all.

    Please please do pass info about my event to your readers and followers and send them my way!! The more the merrier!!

    Vicki

    ReplyDelete
    Replies
    1. Thanks, Vicki.... I will make sure to check back with you. Blogging has been so much fun for me as I love to share! See you soon...

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