Tag: tomatoes

Pork Over Buttered Noodles

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This is a recipe I made in order to use up some extra pulled pork in my fridge. It is a very straight forward recipe. I didn’t add any seasoning to it, because the pork had more than enough on it’s own, however, if you are gonna make this from pork butt, or unseasoned pork, you can play with some fun french herbs like thyme, rosemary, marjoram, or basil. This also tasted great over noodles! This recipe made 4 adult sized meals.

Pork Over Buttered Noodles Recipe CardDownload
What You Will Need
  • 2 Cups Shredded Pork
  • 2 Garlic Cloves, diced
  • 3 Shallots, sliced
  • 2 Medium Carrots, slices
  • 1 Tomato, quartered
  • 1 Tbsp Butter
  • 3 Cups Water
  • 2 Beef Bouillon Cubes
  • A Dutch oven and spoon
  • A cutting board and knife
  • 3-4 cups cooked egg noodles with butter for serving
Directions
  1. In a dutch oven, add butter, carrots, garlic, and onion. Cook over medium heat until soft and have added color.
  2. Add tomato, water, and bouillon, and bring to a boil. Once boiling, add pork. Cook for 4-5 minutes.
  3. Remove from heat then serve over noodles.
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Carrot Top Salad

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What You Will Need
  • 3 cups Carrot Tops, cut stems and cleaned
  • 1 small Tomato
  • 2 shallots
  • 1 medium carrot
  • 1 medium cucumber
  • Preferred dressing
  • Cutting board and knife
  • Serving bowl
Instructions
  • Slice and dice ingredients listed above to you desired form.
  • You will want to remove as much of the empty carrot top stem as possible, since it is stiffer and less enjoyable than the rest of the carrot top. Carrot tops are also bitter, so you’ll want to add a pinch of salt to your personal plate, and you’ll want to pick a dressing that compliments or covers the flavor. I used ranch and Italian dressing.
  • The other ingredients are optional, and you can feel free to substitute in whatever you see fit.

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July Garden Update 2020

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July has been very busy for the garden. I harvested radishes the end of June, and July I just pulled my onions. I started the month with several tomatoes set, but before long, there was a period of no setting fruit, and they stopped growing entirely. My cucumbers however had a great start of the month. I got lots of big and beautiful, as well as gourd-like and misshapen cucumbers. I was able to can pickles, and just last week I was able to make a gallon of fridge dill pickles that last up to a year! By the end of the month, I had gotten a tomato from each plant, and had begun finding green beans. The carrots were almost ready to harvest, and the seedpods on the radishes had begun to turn red. The last thing that happened this month, was the loss of a tomato plant. I planted 2 big beef, and 3 better boy, and one of my big beef plants must have been hit with fusarium, a fungus. I treated the roots with a mixture of peroxide and water, I heard it sizzling, showing it was a fungus, but the plant got hit hard and fast, so it couldn’t recover, and I had to pull it.

My second bed also went crazy this month. It grew so fast, that I had quite the mess there. Besides that, My marigolds had begun growing, and one day, there was a big hole in the bed, and the netting had several holes. I found, several weeks later, that it was in fact a bunny who found my raised bed, and had 4 little bunnies under my marigold. We also decided at that point, we’ll splurge next year and buy chicken wire for the beds next year. better safe than sorry. Despite that, only a few onions got toppled, and nothing was eaten, just a couple frightened bunnies when I’d come for my daily cucumber haul.

July 6

July 12-13

July 17

August 1

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Cheesy Chicken Sandwich

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Cheese and chicken go so will together. Add some spices and some fresh tomato, and you’ll have a sandwich to make anyone’s mouth water! The heaviness of the cheese if freshened up by the tomato, and the chicken is complex in flavor on it’s own from the cumin, mustard, and paprika. I served mine on normal hotdog buns. I used 2 chicken tenders, about 1/3-1/2 pound, diced and cooked them. It was enough for 3 sandwiches, though there was plenty of extra cheese sauce.

Cheesy Chicken Sandwich Recipe CardDownload
What You Will Need
  • 2-3 Chicken tenders diced
  • 4 slices American Cheese
  • 1/4 cup Milk
  • 2 tsp Cumin
  • 2 tsp Ground Mustard powder
  • 1 tsp Paprika
  • Bread/rolls
  • 1 Medium tomato diced
Directions
  1. Heat a pan over medium heat. Add one Tbsp oil and add diced chicken. Let sit for 4 minutes for nice color to develop. Flip chicken then sprinkle evenly over top, cumin, mustard, and paprika. Let chicken cook undisturbed on the second side for another 4 minutes.
  2. Once browned, stir together to evenly coat chicken in spices. Continue to cook until chicken is fully cooked through.
  3. Once fully cooked with an internal temp of 165 F, add milk and top with sliced cheese. Let cheese melt, then stir it all together into a cheese sauce and evenly coat chicken. Remove from heat.
  4. Place chicken and cheese sauce on a bun, top with tomatoes and serve. Cheese sauce will be very hot for 5 minutes.
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Pork and Summer Squash Curry

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Now is the time of the year for summer squash. Zucchini and yellow squash so abundant that some friends may even be giving it away. We are no exception to that. Receiving a few zucchini and squash every couple weeks from the in-laws, our curry has become more varied as a result. I really do love curry and how easy it is to make. Serving it with rice makes an easy meal and so filling. You can make curry as spicy as you like, and curry can easily be frozen to enjoy later. Like ratatouille, this curry cooked the squash and zucchini perfectly, and the flavors made them so enjoyable! The pork was added for a bit of extra flavor, but you can easily make this dish vegetarian by excluding the pork and substituting in vegetable broth in instead of beef.

Pork and Summer Squash Curry Recipe CardDownload
What You Will Need
  • 2 Pork Chops, diced
  • 1 small onion diced, 1/2 cup
  • 1-2 medium tomatoes, diced
  • 3 cups water
  • 2 beef bouillon
  • 1 medium/large zucchini, 1 1/2-2 cups
  • 2 medium/small yellow squash, 1 1/2-2 cups
  • 2 Tbsp Curry Powder
  • 2 Tbsp Chili Powder
  • 2 tsp Cayenne pepper powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Cumin Powder
  • 1 tsp Paprika
  • Dicer
  • Cutting board and knife
  • Dutch oven
  • Wooden spoon and ladle
  • White rice to serve
Directions
  1. Add diced pork to dicer. Pulse until pork is fully ground. Add to dutch oven with 1 Tbsp oil. Once fully browned, add diced onion and tomatoes. Cook until onion is translucent.
  2. Add water, and bouillons, return to a boil before adding zucchini and squash. Add spices and stir. Cook for 10 minutes uncovered, stirring occasionally. Ready to serve once thick and squash is fully cooked.
  3. Fill bowl 1/2 way with rice before topping with curry and serving.
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