A Few Interests ...

 

I am always on the lookout for new recipes, tips, etc to try.

We are both foodies (admittedly) and love to experiment and vary our menu.

 

Here are a few of my favorites from this week.

 

Brazilian Cheese Bread

 

Hearty Chicken Minestrone

 

Vegetarian Quinoa Chili

 

Bean Sprouts

 

Do you have any new recipes that have made your to try pile?

 

Ciao! Amy

 

 

Menu Plan 9/2-9/8/12

 

 

We had a nice end to week by going Roundpeak Vineyards and attending

the last grill fest of the season with friends. The picture above is as the sun was setting

over the blue ridge mountains.  Gorgeous! 

Here's our menu from last week, a few carryovers that did not get made.

 

Homemade Breakfast Sausage

 

Sunday- 9/2/12

Breakfast - homemade breakfast sausage, hash browns and toast

Lunch - turkey smoked sausage with onions/peppers, fresh goat cheese &

pita chips & sliced nectarines.

Dinner - pork chops, fresh green beans and red potatoes

 

Monday - 9/3/12

Meatballs, leftover green beans and potatoes

 

Tuesday - 9/4/12

Vegetarian pizza on homemade sourdough crust with Cajun chicken wings

 

Wednesday - 9/5/12

Philly Cheese steak pitas and pasta salad

 

Thursday - 9/6/12

Shrimp, wild rice and veggies

 

Friday - 9/7/12

Chicken fried rice and egg rolls

 

Saturday - 9/8/12

Cheeseburgers and potato wedges

 

This post is linked up at:

Org Junkie Menu Plan Monday

 

Ciao! Amy

Fresh Peach Pound Cake

This is a recipe I found in my mother's collection and it's a keeper.

It's mild with a very nice peach flavor.  Use ripe peaches.

I usually add a dash of nutmeg to the batter for that little extra something.

 

Fresh Peach Pound Cake

 

1 cup butter, softened

1 1/2 cups sugar

4 eggs

1 t vanilla

3 cups all purpose flour (reserve 1/4 cup)

1 t baking powder

1/2 t salt

2 cups fresh peaches, pitted, peeled and chopped

dash of nutmeg (optional)

 

* Pre-heat oven to 325 degrees.

Spray bundt pan with cooking spray & sprinkle with sugar

 

1. In a large bowl beat softened butter and sugar until fluffy.

2. Add eggs 1 at a time, beating well after each addition

3. Stir in vanilla

4. Sift the 2 3/4 cups flour, baking powder and salt together

5. Add flour mixture to butter mixture a little at a time

6. Mix (reserved) 1/4 cup flour and peaches together

7. Fold peaches into cake batter

8. Spread evenly into prepared pan

9. Bake for 50-65 minutes, or until tester comes out clean

10. Cool 15 minutes in pan before removing

11 Serve with a dollop of cool whip after cool.

 

Ciao! Amy 

Multi Colored Pepper Taste Test

 

On our trip to the Blue Ridge Parkway we stopped at one of the state line markets.

The market had a variety of colored peppers we bought some of the purple ones,

& the ivory ones.  The red ones are from our weekly CSA box.

 

We were chopping them up to put in the freezer and taste tested each one.

 

The ivory is very, very mild and barely tastes at all.

The purple is very tasty and even has a bit of a kick at the end of the bite.

The red ones are sweet and very tasty.

 

We use them a lot in omelets, frittatas, fajitas, etc.

 

 

They got mixed together and created very colorful freezer bags of peppers to use later.

In the picture below you will also see cherry and grape tomatoes prepped for freezing,

along with some bigger tomatoes headed to the freezer.

 

Ciao! Amy