cookbooks for $100

cookbooks are shoved all over my house.  most of them are in two stacks in my kitchen, though.  the pages of how to cook everything and time for dinner are smudged and those two books seem to stay on top of the piles.  this time of year, though, canning for a new generation competes viciously with both.  also, my first cookbook given to me by my grandmother, alice, still gets pulled out from time to time.  it's a sort of junior cookbook put out by betty crocker.  my grandmother wrote in the inside cover page, too.  i love seeing her handwriting.  it still makes me tear up to speak of her.  she will have died 12 years ago this august.  she, too, had a cookbook collection issue.  i can still seem them lined up on a back counter in her kitchen.  i can close my eyes at any moment and smell what her fridge smelled like, feel the breeze from the back porch door, and see the flour sack towels laid on the counter.  she read cookbooks like they were novels.  much as i do today, actually. i miss her so much some days that it breaks my heart. i hope i never forget what that kitchen smelled, looked, and felt like.  i hope that my children and grandchildren remember what my kitchen smelled, looked, and felt like. 
.....
cookbooks hold a special place in my heart because they are tools for creating experiences and letting people you know that you love them.  food is love. that junior betty crocker cookbook is one of my most prized possessions. as well as, a cookbook that my friend, summer, made for me for my bridal shower.  she asked guests to contribute their recipes to the book and tell her why they gave her that recipe.  mike's mom included a recipe for macaroni meatballs that her mother used to make weekly when mike and his sister were growing up.  mike gasped and was left a little speechless when he saw that recipe.  my friend, julie, that i have known since i was hendrix's age contributed her grandmother moretta's chocolate cake recipe.  it made me so happy to see that recipe.  julie's mother is italian and i have many fond memories of eating with her family.  in fact, most of the "real, whole" food i had growing up; i had at julie's house.  that was one of the first home gardens i was exposed to, as well. i have a distinct memory of trying blueberries for the first time on the their front porch.  i was not a fan and didn't become one until i had hendrix.  i also have cravings for that mint tea you could always find in their fridge during the summer.  so, you see, cookbooks mean something.  they are powerful memory-chasers.   i collect them for many reasons, but maybe mostly, so my children can read through my collection someday and remember the many meals full of laughter and love that we had when they were growing up.  i guess that is why i cook at home so much, too.  not just to give my family real food, blah, blah, blah....but to create real memories.  the ones that matter.  and food made with love makes some of the best memories i have.
.....
so, what cookbooks would i buy today if you gave me $100?
DG at Home
Dinner A Love Story
The Smitten Kitchen Cookbook
The Homemade Pantry
AYear of Pies

things i love this week

i just love one thing this week.  well, only one is worth mentioning...i love the dads this week. in honor of father's day this sunday, i made these for mike....

mostly, because he loves them.  he has actually said that he needs to do something about his "pickled egg mania".  he probably has a dozen a week. so, yeah, he probably should do something about his "pickled egg mania".  i also made them for him because he gave me this...

and after a long day at work and a long dinner listening to hendrix talk non-stop...he hoes my garden...

happy father's day to all the dads, especially my own dad,  my brother, my uncle ed, and mike. us, moms, thank you. xoxo.

.....

hot pickled eggs {makes 2 quarts}

1 dozen eggs, boiled and peeled

4 hot peppers

1 onion chopped

4 garlic cloves

4 c. white vinegar {5% acidity}

1 t. pickling salt

2 t. pickling spices

2 quart mason jars + lids

sterilize jars for 15 minutes in boiling water.  remove jars from water and divide eggs, onion, garlic, and peppers into two jars.  meanwhile, bring vinegar, pickling spice,  and salt to a rolling boil for 2 minutes.  let lids sit in water you sterilized jars in, for about 1 minute.  remove and dry.  pour hot brine over eggs and screw lids on....allow to cool to room temp.  place jars in fridge.  eggs will be ready to eat in 8 days.  good for 2 months in the fridge.

.....

here are this week's post in case you missed you them:

all purpose dough

face lift

garden update

father's day menu

GSW:four {father's day edition}

the twins are merry

sunday is father's day, folks.  so stock up on beers.  take the kids out of the house. come back. grill some steaks and tell dad you love him.  this week for the {garden says what?} meal plan i am going to include a few recipes for father's day, plus some dinner ideas for next week.  you'll notice some new veggies + herbs on the dinner menu...beets, basil, green beans, and more.  the early spring has been good to us here in nebraska so even some early zucchini has been making appearances at the markets.  i know i already have cherry tomatoes getting ready to ripen. so, enjoy!

{FATHER'S DAY}

breakfast: chicken fried steak + eggs with hashbrowns
and guinness bloody mary's

lunch: fancy hot dog bar

dinner: grilled rib eyes with stuffed tarragon mushrooms
and horseradish swiss chard

dessert: sour cherry pie

.....
1. shrimp tarragon rolls with roasted broccoli
prepare the shrimp as directed in the recipe but instead of making it crostini style just fill hollowed out hoagie rolls with your filling.  roast broccoli your favorite way and enjoy!

2. beet, arugula, and goat cheese grilled cheese with tarragon bean salad

3. sausage stuffed swiss chard with roasted spring potatoes
potatoes are ready!! i like to toss mine in olive oil, salt, pepper, and lots of fresh herbs before roasting.

4. french onion burgers with beet + potato chips
simply mix 1 pkg. on onion soup mix in with 1 1/2 lbs of ground meat and a bit of worcestershire sauce.  form into patties and cook.  meanwhile, saute mushrooms.  construct burgers with mushrooms and provolone cheese. serve with chips.

5. grilled chicken with zucchini ribbon salad


it's summer.  have a cocktail....
basil tarragon mojitos

snack time is all the time...
emerald hummus

....
i'll be back tomorrow with {things i love this week} and then i will be signing off early to enjoy the weekend with some of my favorite people.

{garden}REVOLUTION::two

where: andrea's in papillion, ne
awesomeness: this one blue barrel is growing potatoes, onions, kale, lettuce spinach, and herbs.
pretty awesome for a first timer!

....

you can learn more about our blue barrels by emailing us at clementinespandp@gmail.com.  they are prolific producers, virtually maintenance free, and allow folks to  grow their own food in a relatively small space.



spruced up...

did you notice that clementine's is spruced up?  look above.  see that page toolbar? you can learn more about us or see who we like at link love.  you can even plan your dinner weekly at the what's for dinner page.  look for a detailed services page soon.  and don't forget to check out how to store your veggies on the veggie storage page.   now if only i could get the garden and house spruced up as easily...

we even added a new weekly segment....the {garden}REVOLUTION.  every week we'll be posting a pic of an awesome garden we've spotted on our adventures. 

this week, the GSW {garden says what?} meal plan will be a little more special...it is father's day on sunday, after all.

next week,  part two of family for free will be posted.  lots of ideas and activities to keep families busy and on budget in july and august.  have you checked out any of june's activities?  if so, leave a comment and tell us about it!

happy tuesday!  i'll be spending the day cleaning out the garden, preserving, and mulching.

all purpose dough

it's so great...the recipe in written on the inside of my cupboard

i know i have been to prone wax poetic about my go to pizza dough recipe before, but i am back to talk about it's magical powers.  recently, i have discovered that with some slight changes in prep...i can use the dough to make homemade naan or pita bread.  i try to quadruple the recipe when i prep it so that i can use one batch immediately and refrigerate/freeze the other three batches for later use.  i have a standard size food processor and i can make two batches at a time in mine.   also, my husband prefers plain white but i have successfully subbed in whole wheat flour for up to half the flour called for in the recipe.  enjoy, i hope this encourages more of you to make your own doughs.
.....
all purpose dough {makes one batch}
2 1/2 teaspoon active dry yeast
1 teaspoon sugar
2/3 c. very warm water
1 2/3 c. flour
3/4 teaspoon salt
3/4 teaspoon olive oil
combine yeast, sugar, and water.  let proof for ten minutes or until it is nice and foamy.  meanwhile, quickly mix flour and salt in food processor with a couple of pulses.  pour yeast water and mix until a ball forms.  drizzle olive oil and pulse for a few more seconds.  turn dough ball out into a lightly greased bowl and cover with a towel. proceed, as directed, below...
.....
pizza: simply let dough rest to room temp.  roll out on a floured surface.  cook on a stone or oiled cookie sheet dusted with cornmeal.  bake crust with toppings at about 425 degrees for 15-25 minutes or until golden and bubbly.

pita: let dough rest at room temp.  separate dough into 4 pieces.  roll out each piece on a  floured surface.  carefully, place each piece on a lightly oiled baking sheet.  cover with a towel and let rise for about 30 minutes to 1 hour or until puffy (this will make your "pockets").  bake at 450 degrees for about 20 minutes or until lightly golden.

naan: let dough rest at room temp.  separate into 2 - 4 pieces and roll out each piece on a floured surface. cover with a towel and let rise for about 20 minutes.   meanwhile, heat about 1/2 inch of oil in a large skillet or dutch oven.  when oil is bubbly and hot, carefully fry each piece of dough on both sides.  takes about 3 minutes for each piece. drain on paper towels and serve.

to freeze or refrigerate:  let dough rest and rise once.  store in a lightly oiled, freezer bag.  good up to a week or so in the fridge.  good for up to 3-4 months in the freezer. 

{garden}REVOLUTION:: one

where: stella's burger joint in bellevue ne
awesomeness: see that barrel in the middle? tubes split up and run through the raised beds in a square foot garden style grid.  it created a grid for planting and watering (soaker hose style).  awesome.

.....
have you noticed a revolution happening, friends?  there's a gardening revolution happening.  look around.  raised beds popping up, overfilled with greens and tomato plants.  pots on balconies filled with herbs.  blue barrels growing herbs, peas, and greens.  people are taking back their yards, balconies, and windows....they are growing food.  i'm keeping my eyes peeled and snapping photos.  every week, i'll feature the photos. want to see your garden here? invite me over! want to start a garden? email us at clementinespandp@gmail.com.