As I write this, we are one month from Christmas. One month. Did you do any shopping on Black Friday or the following weekend? We did not. Too many people, and we really don’t need anything that won’t go on sale again by the middle of December. I worked on homework and things around the house. This semester has been hectic even though I only have one class this fall. With 2024 around the corner, it’s time to start planning video ideas for the library and start creating content for my YouTube channel. There are only a few weeks left for the fall semester, so December will be a good time to tune in.
If you have any ideas for videos or recipes you’d like to see, drop a comment below.
It is almost the middle of July, and we’re in for a hot time for the next week or so. We’re used to seeing hot (100+) temps June through September, but the first few runs are brutal. One of the challenges in the hot weather is figuring out what to eat. I have just the solution you need for several meals: roasted corn, poblano, and chicken salad, chicken lettuce cups, and an easy chicken Waldorf panini. The video and recipes will be up in a few days, so make sure to try them out and let me know what you think.
2 tsp curry powder (use more or less depending on preference)
½ brown sugar
½ cup water
1 tsp parsley, finely chopped
½ tsp garlic powder
1/2 fennel seed or celery seeds (optional)
In a large skillet add the carrots and water. Cook the carrots on medium high until you can pierce them easily with a fork. Add the rest of the ingredients except for the parsley to the pan and cook on medium low until the carrots are al dente and the glaze coats them. If the glaze starts get too thick, add a little water a tablespoon at a time and reduce the heat to low. Add the parsley and fold in.
If needed, add additional seasoning at this time.
Notes:
You can add dried cranberries or golden raisins, or swap out some of the carrots for parsnips.
Substitute olive oil or coconut oil for the butter.
1 tsp fresh or dried rosemary leaves, finely chopped
4-5 ripe plums, halved, pitted, and cut into slices or chunks
1 cup buttermilk
2 eggs
½ cup sugar
2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp ground coriander, optional
Preheat oven to 350F. Grease a 9-inch round cake pan with half of the butter sprinkle the brown sugar and rosemary over the bottom of the pan and arrange the plums in a single layer.
Whisk remaining butter, buttermilk, eggs, and sugar together. In a separate bowl combine the flour, baking soda, and salt. Gradually add the wet mixture to the flour mixture and stir until well incorporated.
Carefully spread the batter over the plums and make sure it is evenly distributed. Bake 40-50 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean.
Remove pan from oven and let cool 15 minutes. Run a knife around the edge of the pan. Put a serving platter on top of the cake pan and carefully flip the pan over so the serving platter is on the bottom. Let cool completely before removing the pan.
You can serve it by itself, or top with a scoop of ice cream or whipped cream.
Notes:
If you don’t have buttermilk, add a tablespoon of fresh lemon juice or vinegar to a cup of regular milk.
You can leave the eggs out, but the cake will be a little denser than if you use them.
1 medium yellow squash, cut into thin rounds (about 1 cup)
1 medium zucchini, cut into thin rounds (about 1 cup)
Let the puff pastry or pie crust come to room temperature. Lightly flour a board and place the dough on top. Sprinkle a little flour on top and smooth over dough. Carefully roll the dough until it is about 1/8-1/4” thick and a little larger than the pan you are using.
In a medium bowl, combine the ricotta, parsley, dill, egg, ½ teaspoon salt, and mix well. Fold in half of the cheese. Set aside.
In a large bowl, combine the zucchini, yellow squash, ½ teaspoon salt, red pepper flakes, and drizzle with olive oil (about 2-3 tablespoons). Add pepper to taste and mix well. Make sure that the squash is lightly covered with seasoning and oil.
Preheat the oven to 350F.
If using a non-stick pan, lightly spray with oil. Gently lay the rolled dough over the pan and press into pan. There should be enough dough to hang over the top of the pan. You’ll trim this off before putting it into the oven.
Once the dough is in the pan, spread a thin layer of the ricotta mixture in the bottom (about 2 tablespoons). Taking the zucchini and yellow squash, arrange in a single layer on top of the ricotta. Add another layer of ricotta on top of the squash. This layer should be thicker, and will take around ¼ cup depending on the pan used.
Repeat the squash and ricotta layers until you reach the top of the pan. You want to end with a thin ricotta layer. Carefully trim the dough at the edge of the pan. If you have enough dough left, you can cut into shapes or make a decorative edge around the pan.
Top with the remaining cheese and bake 40-50 minutes, until the crust is golden and the squash is soft when poked with knife.
Remove from the oven and let cool at least 30 minutes before serving. This can be served warm or at room temperature.
Notes:
You can substitute asparagus for the squash and zucchini, but check the tart after 30 minutes in the oven. If it isn’t done then let it bake another 10-15 minutes, checking it every 5 minutes.
This is a great way to use whatever you have on hand for cheese and any leftover cooked vegetables or meat. Make sure to thinly slice or dice the meat used so that the tart is easy to eat.
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