New To The Garden

...My new garden inductees,

curry and snow peas...

What to do with them?

...Poached Salmon

in the slow cooker.

 It couldn't be any easier...and so good! 

   Just melt some butter in the slow cooker
...use the real stuff and don't be stingy...use a good 1/4 cup or more,
 along with a chopped green onion and herbs. I used of course... chopped curry.
Dip the salmon in the butter to coat both sides.

Top with snow peas, cover and cook on high for about one hour

 (time may vary depending on slow cooker)

Pair it with a fresh garden salad.

(I've been really enjoying Kraft's Olive Oil and Pesto dressing)

For extra favour, 

don't forget to spoon some of the melted butter/salmon juices on top.

OOPS!

How does that song go...

"Oops! I Did It Again!"

Never though I'd ever admit I had anything in common with Britney Spears 

but, like her, 

I keep repeating the same mistakes.

I made it to day 13 on the Skinny Plate Challenge
before falling off the wagon big time
...again.

Source: leilockheart.tumblr.com via Marisa on Pinterest

After a two week lapse of uncontrollable eating...chips,pies 

and loads of ice cream
...plus throw a couple of birthday cakes into the mix
... I realized all that yummy fun eating just couldn't go on.
...so
...back to the drawing board.

Greens anyone?
The garden provideth...lots of mixed lettuces, swiss chard,
 green onions and herbs.
...too bad we couldn't grow avocado around here...

...and something to satisfy
the sweet tooth,

Sugar Free Coconut Raisin Cookies,

...although I didn't bake them yet.

 I froze them on a cookie sheet, bagged and labeled them 

and threw them into the freezer to bake later when it's not

 hot as hell in the kitchen.

And made a big batch of Hummus.

I love Hummus, but I always end up with way more
than we can eat, so this time

I filled three small containers for the freezer.
 I've never tried freezing Hummus before so I'm not sure
 how it will effect the texture.

SUGAR FREE COCONUT RAISIN COOKIES
    1/2 c. butter 
    1 egg

2 tsp. vanilla
1 tsp. baking powder
Dash salt
1 c. flour
8 pkg. Equal (or other sweetener)
1 c. raisins
1 c. shredded coconut
1/2 c. chopped nuts

Cream butter, egg, and vanilla until mixed and fluffy. Beat in dry ingredients gradually, mixing well after each addition. Mix in raisins, coconut and 1/2 cup nuts. Form dough into small balls and place on a cookie sheet, flatten slightly with a fork and  bake in a preheated oven at 350 degrees 7-10 minutes until light golden brown. Cool on wire racks.

or

Form dough into small balls and place on a cookie sheet lined with waxed paper, flatten slightly with a fork. Place cookie sheet in freezer until dough is frozen. Remove cookies from freezer, bag and label with baking instructions above to enjoy later when you have a craving for freshly baked cookies.

HUMMUS

In food processor blend the following ingredients

1 carrot

2 cloves garlic

2 T. Tahini 

***(or use 2T of any nut meal...I used walnut

...I never but Tahini as it always goes bad before I use it up)

1 green onion

19 ounce can of chick peas drained and rinsed

add

2 T. lemon juice

1/4 tsp. cumin

1/4 tsp. paprika

1/2 c. green olives

1/2 c. brine from the jar of green olives

About 5 T. olive oil or enough to get the texture you like.

I saw for the first time

 a pair of Red-Winged Blackbirds 

while walking around Miner's Marsh on Friday. 

Were it not for the striking red colors on their wings,

 I would have missed them

...so glad I didn't.

Hope you enjoy this song 

by David Francey 

... Red-Winged Blackbird.