Homemade Kombucha Tea

Homemade Kombucha

This I have actually borrowed from the blog "BURP".
You can find the blog itself about making Kombucha here:
http://www.eatatburp.com/2010_08_01_archive.html

3 quarts filtered water1 cup white granulated sugar
4 T loose plain green or black tea
½ cup kombucha from previous culture1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 gallon wide-mouthed jarTea towel to cover the jar during fermentation (even an old t-shirt will work)Rubber band that fits over the mouth of your jar2 quart stainless steel potwooden spoon
funnel (for bottling)swing-top/grolsch style bottles (preferably green or brown tinted glass)

Bring 1 quart of water to a boil in your stainless steel pot. Dissolve the sugar in the boiling water. When the water boils, remove from heat. Add tea and steep for 15-20 minutes.
Add remaining 2 quarts of cold water (or water mixed with potable ice made from filtered water) to the brewed tea, along with at least ½ cup of the kombucha from the previous culture (or, if this is the first time you’re brewing, add any liquid that came with your scoby). Stir to combine.

Once liquid has come to room temperature, place tea into your one-gallon container. Place SCOBY on top (shiny side up).Place the cotton cloth over the jar and secure with rubber band. Store in a safe place at room temperature.
Kombucha will take an average of 7-10 days to brew, though you can allow your batch to ferment longer if you would like the brew to be less sweet. The longer it ferments, the dryer and stronger the acidic taste will become.Remove the SCOBYs (Once you’ve brewed your first batch, you should have two SCOBY – the mother and a newly formed baby). If you’re storing the SCOBY for future use, keep it in a similar large glass jar, and pour in enough of your freshly made Kombucha to cover it.

Using a funnel, pour finished kombucha tea into swing-top bottles, filling up into the neck of the jar. Seal and keep at room temperature for 4-5 days (this aging will improve the flavor). Then store in refrigerator to extend its shelf-life.
Flavorings like fruit, herbs, brewed herbal teas and other additions can be added during the bottling stage (but not before – or they could compromise the health of your SCOBY). Please note that fruit (or any type of sugar) will feed the active cultures and increase the effervescence of the beverage during the resting period. If you have weak Kombucha after the brewing period, let rest longer during the bottling period.


Now I will be updating this as we go along in the process of making Kombucha. We started this on Tuesday (07Sept) at around 7pm or so after we finished our dinner.***************************************************************************
09September10Last night we took a look at our kombucha that is currently being kept in a remote closet. My son insisted the he wanted to see the "mother" so I tried moving it slightly. It did shake the jar slightly so I'm hoping that that didn't bother it much. This morning I found the mother on the bottom of the jar however after a bit of research I found that this does happen from time to time so we'll see if we actually have kombucha 7 days from now.
Lots of squiglers present in water.09 September 10, SCOBY on bottom.

**************************************************************************

11September 2010

First and foremost we added a heating pad to it that controls the temp so our kombucha gets no hotter than 80 degrees.

You can purchase these off of Amazon for pretty cheap.

Seems like our scoby is pretty happy as she has noticeably gotten bigger in the past few days.

**************************************************************

17 September 2010

Time to bottle! We have a nice sweet yet tangy

Kombucha starting! Our

SCOBY has developed a very thin soft baby, but it's still a baby!

We have two almost full 1 quart bottles filled with simple, plain Kombucha and then half a bottle of Kombucha flavored with 2 Scuppernong Grapes. Total brewing time for this batch, 10 full days. First 3 days it was kept at a temperature of about 70 degrees. We then got the heating pad that kept our Kombucha at about 79 degrees or so.

London Broil, horseradish mashed and mystery veggies

SATURDAY
Tender London Broil
Ingredients:
2 lbs london broil beef

Dry rub
1/2 teaspoon pepper
1/2 teaspoon adolphs meat tenderizer
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder

Marinade
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon grated ginger
1 tablespoon grated onion
2 cloves garlic, minced
Change Measurements: US Metric

Directions:Prep Time: 10 mins
Total Time: 26 mins
1 Take meat and score not all the way through, slice across and then across again to make criss cross pattern. 2 Rub meat with dry rub. 3 Place all marinade ingredients it storage bags toss add meat. 4 Refrigerate over night. 5 Heat grill to medium high. 6 Place meat on hot grill for 4 minutes then turn 1/4 turn for 4 more minutes. 7 Then flip and cook for 4 minutes turn 1/4 turn for 4 more minutes. 8 Remove from heat let sit for 10 minutes. 9 Slice against the grain very thinly.

We're going to have this with horseradish mashed potatoes and whatever veggie turns up in our CSA share next week.

Alaskan Scallops Florentine

FRIDAY
Scallops Florentine
Ingredients:
1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream
Directions:
Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes.
Serve immediately. Serving Size: 6.

Stir Fried Eggplant and Tofu

THURSDAY
Stir-Fried Eggplant and Tofu
This was a really big hit with hubby and I last week so since our CSA share this week will include eggplant hubby has asked me to make it once again. Normally I stir fry tofu until it's crisp but this time I allowed it to stay soft. It was really wonderful!
INGREDIENTS
1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar
PREPARATION: 1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish. 2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl. 3.Drain tofu on paper towels. Cut into 1/2-inch cubes. 4.Combine cornstarch and chicken broth in small bowl; set aside. 5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces. 6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside. 7. Add soy sauce, chili sauce and sugar; cook and stir until heated through. 8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.

Serve with rice

Souvlaki, Tzatziki and Fassolakia Freska me domata

WEDNESDAY

Greek Souvlaki Recipe
Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.
2¼ hours 2 hours prep
SERVES 4
1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well. Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results. If using wooden skewers soak them in water overnight or for at least 2 hours. Preheat the grill to medium high. Thread meat evenly onto 4 skewers& season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes). Serve with tzatziki sauce and pita bread.

Tzatziki
Prep Time:
15 minutes
Ingredients:
16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions! Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.



Fassolakia Freska me Domata
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients: 2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water sea salt
fresh ground pepper

Preparation: Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans. In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Roast Chicken Salad with homemade bread

TUESDAY
Roast Chicken salad
Once again, this is all our own.
I'm simply going to take some of the leftover chicken from our dinner on Sunday, dice it up into bite size pieces. Then chop some celery, green onion, cranberries, walnuts, arugala from outside and romaine and throw it all together. Top with whatever salad dressing we all prefer.
My son loves ranch while I'll probably go with a lite caesar.

Qunoa, Corn and Edamame Salad

MONDAY
Qunoa, Corn and Edamame Salad
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.
Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
Yield: Serves four to six.

Traditional roast chicken, mashed sweet potato and corn on the cob.

SUNDAY
Since we didn't have this last week we're having it this week.
Roast chicken, with mashed potatoes and gravy with fresh corn on the cob.

This is all my own as its all so very simple. We love having "traditional Sunday meals....well on Sundays!

I simply take a whole fryer, make sure to remove all the parts inside and clean it out well. (many times I'll simmer those parts early in the day for snacking later when the house is smelling all lovely with roast chicken!)
Then fill cavity with a sprig or two of thyme, rosemary and a clove of garlic.
I make a few slices in the breast meat from inside and stuff some herb butter in there. Then rub the entire chicken with olive oil. Dust with salt (sparingly), pepper, garlic salt, paprika, dried thyme, sage, and parsley.
Bake covered according to directions on chicken to ensure that chicken is done completely. At the last 15 minutes or so I uncover the chicken so the skin can get crispy. Not exactly the healthies in the world but OH SO TASTY!
ENJOY!

Mashed sweet potatoes
I like to steam these skin on till fork tender. Once their soft enough I mash them with a bit of salted butter, nutmeg and milk. Serve.

Corn, just as easy. I now a days follow the directions of our CSA share producer, Brads Produce. Simply heat water till boiling. Throw ears of corn in for 3 minutes. Pull out, slather with butter and whatever else you prefer. Enjoy.


Now, here's a little after thought. One reason I really love making a whole chicken rather than just a chicken breast is because there is so much left behind that I can use!
I make broth out of the roasted leftover bones along with any discarded undesirable parts. I also make salads, wraps and sandwiches out of the leftover meat. Really, one single whole fryer chicken can produce about a total of 4 or 5 meals! That's always awesome for your checkbook!

Sauteed Calamari with parsley and garlic; Baked Artichoke hearts and pasta

SATURDAY
Sautéed Calamari with Parsley and Garlic Recipe
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
INSTRUCTIONS
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.



Rose's Baked Artichoke Hearts
Ingredients
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)
Directions
1.Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2.Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
REDUCE!

Read more at Marthastewart.com: Rose's Baked Artichoke Hearts Recipe - MarthaStewart.com


We're also going to have pasta with this.

Grilled Pork Chops; Creole Okra and Tomatoes with homemade mac and cheese.

FRIDAY
Grilled Barbecue Pork chops
We're simply going to marinate these in a bit of barbecue sauce and then slap them on the grill till done.

Creole Okra And Tomatoes
1/2 c Pareve margarine
1 Lge. onion, minced
1/2 Bell pepper, diced
1 qt Sliced okra
4 Fresh tomatoes, coarse chop.
Salt and pepper to taste

Melt margarine in large skillet or heavy pot; add onion and saute over medium heat until transparent. Add belll pepper, okra, and tomatoes and season to taste. Lower heat, cover, and simmer 20 min. Stir occasionally.

Macaroni and cheese
I'm making this homemade! I am just hoping my son finally eats it! My son must be one of the very few children who DO NOT like mac and cheese.
I simply make some macaroni, drain it. Then layer it in a greased casserole dish. Macaroni and velveeta. Bake until bubbly. Sometimes I top it with parmesan, sometimes I mix other kinds of cheese with the velveeta.

Chickpea, Cherry Tomato and Feta Salad with Naan bread

THURSDAY
Chickpea, Cherry Tomato, and Feta Salad

From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.

Leftover night

WEDNESDAY
Leftover night.
Using up leftover soups.

TUESDAY
(soccer practice night)
Hot Dogs, pasta tossed with herb butter and steamed brussel sprouts

Stir fried Eggplant and Tofu

MONDAY
Stir-Fried Eggplant and Tofu
INGREDIENTS

1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar

PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.

Serve with rice

Chicken Kiev with sauteed green beans and rice

SUNDAY
Chicken Kiev
Prep Time: 50 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 2 Minutes
Servings: 4

Ingredients:
3 tablespoons and 1-3/4 teaspoons
butter
1/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1-1/4 pounds skinless, boneless chicken
breast halves
2 eggs
2 tablespoons water
1/8 teaspoon ground black pepper 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1-1/3 cups vegetable oil for frying
1 lemon, sliced
2 tablespoons and 2 teaspoons chopped
fresh parsley

Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley

Serve with sauteed green beans (I saute them in the fresh herb butter I make) and rice.

Rotisserie chicken; mashed potatoes and gravy; sauteed swiss chard

SATURDAY
Rotisserie Chicken with mashed potatoes and gravy. Swiss Chard picked from the garden.

This one will be all my own creation.
I make my own herb butters so after cleaning the chicken I plan to make small slices in the breast meat from inside the chicken and place some herb butter in the meat. I'll take a sprig or two of thyme and a sprig of rosemary and fill the cavity with that.
Then I'll rub the exterior with a bit of olive oil, thyme; salt; pepper; paprika and then set it on the rotisserie. Usually takes about an hour with my rotisserie.

Mashed potatoes and gravy.
Duh. Well gravy sometimes can be tricky but I start taking the drippings from the chicken on the rotisserie and collect it in a small sauce pan. Once I've gotten a good amount I add a bit of flour to make a rue. Then slowly add some water/chicken broth or wine and allow to thicken.
It's funny I write about this because it takes a lot of thought for me to actually think of all the steps to make this! I've made this for the past 15 years so it's almost instinctual.
It's like one of those recipes that you know right off the top of your head.
So anyways, cook over medium heat till bubbly. At this point you can add whatever spices taste good to you. I usually use garlic salt, salt, pepper or some thyme. Just depends.

Swiss Chard
Another super easy one. We have to use up our swiss chard in the yard.
Between the rabbits and the bugs eating it, if we don't harvest the meager amount we have out there we'll lose it all. I noticed this morning that one leaf had a large chunk bitten out of it.

1 clove garlic
about a tbsp of olive oil
Swiss chard.
Finely mince garlic. Wash swiss chard, then chop coarsely. Saute garlic in olive oil until translucent. About 2 -3 minutes over medium heat. Add swiss chard and allow swiss chard to cook until wilted.
Serve!

Pork Chop Creole with Rice

WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4


"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt

Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender

Serve with sauteed green beans and rice

Vegetable soup with fresh bread

MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).

3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.

4. Dice 3 tomatoes.

5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.

6. Finely chop about 1/4 cup fresh parsley.

Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.

We're going to add some lima beans to this as well as we have some from our CSA share.

Serve with bread

Pork Schnitzel with pasta and asparagus

SUNDAY
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg

Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.

Serve with buttered noodles and asparagus

Onglet Steak with fondant potatoes and corn on the cob

FRIDAY
Onglet steak with fondant potatoes
Ingredients
For the fondant potatoes
6 roosevelt red potatoes
1 tbsp olive oil
1 clove garlic, sliced thinly
1 sprig thyme
100g butter
For the port butter
4 banana shallots, finely chopped
250g butter
generous splash port
For the onglet steaks
2 thin onglet steaks
1 dash of olive oil
Method
For the fondant potatoes: preheat the oven to 160C/gas
Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes. Add the butter to the pan and allow to melt, but do not shake the pan. Transfer the pan to the oven and cook for 30-40 minutes, or until you can easily put a knife through the potatoes.

For the port butter: in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port - the more you add the sweeter your butter will be. Simmer the port until it has reduced to about 1 teaspoon. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set slightly more. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.
For the onglet steaks: bash the steaks to make them even thinner (using the back of a knife or a meat mallet, if you have one). Heat the olive oil in a pan until very hot and fry the steak for one minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil, in a warm place.
To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter - the remaining port butter can be left in the fridge for up to 3 days and can be used for other dishes.