Tag Archives: recipes

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Today I have a recipe that defies the “gray area” of taste. In other words, people tend to either love it or hate it.  I happen to love it, and since I’m the cook, we eat it pretty often around here. It is super packed with vitamins A, D, even some C and and a few of the B’s. If made without the butter, it’s very low in fat and with sea salt, it’s not bad on sodium. It’s economical and easy to make. I’m talking about sweet potato soup.

Sweet Potato Soup can be made year round since sweet potatoes are found year round and can be grown in temperate areas year round, so that’s cool.

I’m giving you the “real” recipe first, the one that I first made and then my  “paisley” version, which is decidedly more spicy but is also more vitamin rich. I’d try it the first way then see if you’re wanting to branch out. I got the first recipe from The Homesick Texan. You could also add the extra veggies of the second recipe without adding the extra peppers. I hope you love it!

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

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Is it Time to Feed You Again?

Is it Time to Feed You Again?

Friday seems to come faster and faster these days. = ) Is it time to feed you again?

Today I have a Gunz creation that has morphed into a fun, easy tradition.

It’s Friday, it must be time to feed you again!

Tuesdays are omelet day at the Gunz’. Each person fills out their “order” sheet that includes all of the ingredients on hand for fillers and each person gets a personalized omelet. There is even a fill in section for “extras” I may have forgotten to list. I draw the line at peanut butter, you’ll have to spread that on yourself. Some winner combinations included Durkee onion rings (you know, the kind you put on green bean casserole?) and cheddar cheese. Some incredible fail combos included Spagettio’s, let’s just say, it wasn’t pretty, and the recipient ended up with a mushroom and Swiss in the end.

This time honored tradition has been followed with other “You Build It” variations. Friday is usually homemade pizza day. You pick your topping, I make pan size crusts, you build your pizza, the Parsnip cooks them (because he doesn’t scoff at lifting out the pizza stone a dozen times, especially when homemade pizza is involved).

Our most recent build it yourself involves sliders made to order. We use King rolls for buns or sometimes I make them. In a pinch we have used English Muffins with good results.

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Feed Me, Friday!

Feed Me, Friday!

First off I want to thank everyone for the Birthday wishes yesterday! I had a great day, I feel loved and blessed.

Next, Friday is usually Stuff you Missed in Botany. I’m giving you the summer off, for good behavior. Although my kids still have school in the summer, you will not. = )

I have been asked on several occasions to add more recipes, so, I aim to please!

Friday is going to be Feed Me, Friday! until the end of summer. I plan to have recipes and menus fit for several occasions, and always with a paisley twist.

The Friday Menu will have recipes for at least one of the items.

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Paisley Plant of the Week: Wonderberry or Sunberry

Paisley Plant of the Week: Wonderberry or Sunberry

Big drama in the plant of the week this week. Scandal, heartbreak, a reputation in ruins, all happened with this two foot high plant.

To start with, what’s in a name?

Luther Burbank

Luther Burbank (1949-1926) was a great botanist in his time. He was said to have developed 800-1000 new species of plants. Even a fraction of that total would be amazing. Unfortunately the man was not without his naysayers. I believe there is a certain amount of professional jealousy that may have been involved with some of the more vicious attacks on his character.

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Lavender Blue Dilly Dilly

Lavender Blue Dilly Dilly

This is where I would sit, in a lovely sea of lavender!

I love lavender!

I’m serious. I would have it as my best friend. I would hug it and squeeze it and call it George. I would give lavender a kidney if it found itself in need of a kidney.

I love lavender.

And, what’s not to love?

Lavender Blue Dilly Dilly

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A Girl’s Gotta Grill

A Girl’s Gotta Grill

I love to grill. My favorite to smoke is brisket. My favorite to grill is chicken. My favorite time of year to grill is anytime!

Anytime is time to grill!

In the fall it’s fun to sit next to the pit watching your garden while grilling German sausage.

In the winter it’s fun to go out with the snow on the ground. You have to sit real close to the firebox side of the cooker to keep warm, but it’s so worth it. It’s like having an outdoor fireplace.

In the spring, you’re out getting your garden chores done and you can pop over to the cooker to check things occasionally, at the end of the day you have clean garden beds and supper is ready. Score.

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Gourmet Parsley? Yep.

Gourmet Parsley? Yep.

Parsley isn’t paisley. Unless, of course, it is.

This year I’m growing gourmet parsley. Three kinds of gourmet parsley to be more accurate.

You may ask, “What, pray tell, is gourmet parsley”? I’m so glad you asked.

Gourmet Parsley #1: Hamburg

Hamburg Parsley

Hamburg parsley is actually a parsnip (not my scoffing husband, Parsnip. The vegetable parsnip) The root can be used and is delicious mashed either with potatoes or just on it’s own. Seriously, most people cannot tell the difference between mashed potatoes and mashed parsnips.

I grow parsnips year round…well nearly year round. I sometimes have a break in July through August as they do love to bolt in the extreme of Texas summer. Last year, I just kept growing them, let them go to seed and saved the seeds. This will work if you are not growing carrots or other root veg in the immediate area. Most of the things that would cause cross pollination problems are cleared out by the end of May because of the heat, so it works for me. Read the rest of this entry

Time to Thin the Radishes

Time to Thin the Radishes

Time to thin the radishes!

Yesterday and again today I had to thin my radishes. I want my French Breakfast radishes to grow nice long beautiful cylinders so I am thinning them to a manageable line.

This prompted a search for what to do with all my little radish sproutlings. I came up with two ideas that I think are interesting enough to pass along.

First is a radish sprout sandwich. I’m not even going to bother with a “recipe” format. I cut thin bread into three inch squares, buttered the bread and piled on the radish sprouts. These little sandwiches are as scrumptious as they are cute. If you want you can slice some radishes thinly and put these on as well.  I think they would also be good with whipped cream cheese on the bread, but we didn’t have any so, there you are.

Radish sandwich! Yum!

The next idea I am giving a recipe for because it is a little more involved. I hope you enjoy it!

Radish Top Soup

  • 2 Tablespoons Butter
  • 1 large onion rough cut
  • 4 celery stalks rough cut
  • 3 potatoes diced
  • 4 cups raw radish greens
  • 6 cups chicken or vegetable stock (not broth)
  • 5 radishes (any variety) sliced thin (reserve a 6th for garnish if desired)
  • Course ground sea salt and pepper to taste

In a large saucepan melt butter. Add onion, celery, saute until tender. Mix in the potato and radish greens, stir until they are coated with the butter. Add in the stock, bring mixture to a boil, reduce heat to simmer. Simmer for 30 minutes or so. You can add the cream at this point simmer for ten minutes, or you can transfer the lot to the blender (or use your immersion blender in your pot) to make it really creamy and silky. Either way, add your cream, salt and pepper to taste, Serve with your radish slices, radish green sandwiches (see above) or some home made potato bread. Yum!

Radish Top Soup and sandwiches Yum!

Another variation I love with this is to add a few avocados, they make it buttery and even silkier. It really is delicious and so so easy!

Paisley Plant of the Week: Green Meat Radish

Paisley Plant of the Week: Green Meat Radish

This is only the second year I have grown radishes. I had forgotten how fun they are. I remember now.

So, what’s fun about radishes?

To start with, they grow super fast. Super Fast! I started a line of French Breakfast on a Thursday, this was them on Tuesday.

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Throwback Thursday: Poppy

Throwback Thursday: Poppy

Mother of Pearl Poppy

I’ve mentioned before that I’m from California. Napa, CA to be exact. In Texas we get four to six weeks of beautiful bluebonnet season. In California we would have months of poppies, and I loved it.

This year I am growing poppies in my flower garden. I chose three kinds, Mother-of-Pearl, Shirley, and Ballerina. The Mother-of-Pearl are gorgeous, delicate, and antique looking. The Shirley are bold and cheerful and the Ballerina are graceful and majestic.

 

 

 

As I was researching this article, I learned that the poppy is a flower used to show remembrance for soldier’s that have died in battle. I think they make a fitting tribute.

Poppies have been used for centuries as a medicinal plant. Of course, we now know that they contain

Blue Poppy

morphine and codeine, both of which are used to relieve pain. Mythbusters did a story about whether or not your drug test would be positive if you ate a bagel with poppy seeds on it. It turns out that you can, in fact, get a positive for opiates if you eat poppy seeds prior to your drug test. Something to consider next time you apply for a job.

My favorite way to enjoy poppies, aside from my yard, is poppy seed cake and poppy seed chicken. I’m sharing these recipes with you.

Have a paisley poppy day!~KeriAnne Read the rest of this entry