***Tuesday's Tip***

A rainy day here in Maine.  Ice eating rain! :)  No photos from outside, I didn't want to get my camera wet.  Thought it was high time I shared a recipe!  I made this last night and there is a story, of course.  Technically the recipe is Vegetarian "Beef" Stroganoff but we call it Beef Burger Off.  The inspiration came from the movie Seducing Dr Lewis.  In our family it is hands down the funniest movie we have ever enjoyed.  Even in French with subtitles it was a total crack up!  Here is a YouTube Trailer...

http://www.youtube.com/watch?v=WIC5CeiKQEQ

Watching that trailer makes me smile.  The movie is about an Atlantic Canadian Island that needs to get a permanent doctor so they can have a factory built.  So the islanders do everything in there power to get Dr. Lewis to stay.  Including, making him Beef Stroganoff at the local diner even though it isn't on the menu.  After watching the movie my guys wanted me to seduce them with Beef Stroganoff.  Well, since I don't eat or cook beef I came up with a Vegetarian alternative.  It is a mainstay fav in our house.  Let me know what you think!

4 cups of Sliced Portobello Mushrooms  

2 cups of Chopped Onion & 1 Head of Garlic

Saute in a couple of Tablespoons of Olive Oil

Season with a heaping Tablespoon of Vegetarian Beef Broth 

A Tablespoon each of Braggs & Worcester Sauce

Add 2 cups of TVP ~ Textured Vegetable Protein

Saute that for a few minutes 

Then add HOT water to just barely cover the ingredients.

Let that simmer for 20 or 30 minutes

While Burger-off is simmering I heat up water to cook the noodles

Originally, I used sour cream but, one day when we wanted this recipe I had none on hand so I substituted plain yogurt.  We like it better that way and I always have yogurt on hand!

So when the noodles are ready I add 2 cups of plain yogurt

Reheat while stirring so the yogurt won't scorch

This dish may not be pretty but it is delicious!

Especially, paired with a nice green salad!

(homegrown carrots from the cold room & homegrown dried tomatoes)

Serve over noodles and pepper to taste

~Recipe Recap~

4 cups chopped mushrooms

2 cups chopped onions

1 head of garlic chopped

saute in 2 tbsp of olive oil

add

2 cups TVP

1 - 2 tbsp veggie beef broth

1 tbsp Braggs

1 tbsp worcester sauce

saute a few minutes

add HOT water to cover and let simmer

just before serving add 2 cups plain yogurt 

carefully reheat

serve over noodle of your choice

add pepper to taste

~ENJOY~

***Tuesday's Tip***

I made a wicked good cucumber pickle relish this past week!  I will share my recipe...but first...I stumbled upon the greatest idea I have had in a loooooong time.  I am very excited about it....but prepare yourself....it is unusual and a bit on the goofy side.

I make my relish with a nice quantity of my homegrown onions.  Onions are a key ingredient.  Grating my very strong Copra Onions can be quite a task...unless you really need a a good cry and even though my son just went off to college I was in no mood for tears!  I started to grate them up for the relish then the suffering began.  Tears were flowing, I had to step away to catch my breath.  I thought, I could really use a pair of goggles...then I remembered I had some!!!

My New Swim Mask and Snorkel!  They worked like a charm, not another tear was shed and the grating was finished lickety-split!  I will definitely do this again....I have a few other onion heavy recipes where this would work wonders!

ME!  VERY HAPPY!!!

MY SWEET CUCUMBER RELISH ~ mask and snorkel highly recommended!

Makes 19 - 20 half pints (I never feel making small batches is worthwhile)

So sterilize your jars ahead of time...I use the sani-cycle on my dishwasher.

12 cups grated cucumbers

5 cups grated onions

4 cups grated sweet pepper (red looks nice)

1 or 2 grated hot peppers...goggles good for this too!

3/4 cup canning salt

2 Tbsp turmeric powder

5 Tbsp dill weed

6 cups organic sugar

2 Tbsp celery seed

3 Tbsp mustard seed

6 cups apple cider vinegar

Combine grated veggies in a large non-reactive bowl (glass or stainless steel) sprinkle with the salt, turmeric, & 3 tbsp of dill weed.  Cover with cold water and 2 trays of ice. Let stand for 2 hours.

Drain Veggies thoroughly; press out the liquid.  Combine sugar, vinegar, the rest of the dill weed, celery, & mustard seeds in a large stockpot; bring to a boil.  Add drained veggies; simmer for 10 minutes.  Pack hot relish into hot jars, leaving 1/4 -inch head space.  Adjust lids.

Process for 10 minutes in boiling water bath canner.

Enjoy!!!

***Tuesday's Tip***

Life can be so busy.  Most of us want to do it "all" but, there is no way that can happen.  My life is very full.  My gardens are very big...with vegetables but not flowers.  Of course, I love flowers.  I have made many attempts at having flower gardens.  They all end the same way....a "weedy" neglected tangle of frustration.  In order to maintain my mental health and happiness I have learned to enjoy the ones that grow wild and free as well as the ones that bloom on my vegetables.  So my Tuesday Tip today is to relax and find another way to have it "all".  Here are a few of the beauties that can be found around here...

Fava Bean Flowers!  Very Pretty!!!

The Wild Flower's Song

As I wandered the forest,
The green leaves among,
I heard a Wild Flower
Singing a song.

'I slept in the earth
In the silent night,
I murmured my fears
And I felt delight.

'In the morning I went
As rosy as morn,
To seek for new joy;
But oh! met with scorn.' 

William Blake