and action!

Wow!!!!  Thank you everyone for being patient and letting me take this last month off from blogging.  It was a much needed break and I am happy to report that the Farm, Henry, Taylor and myself are all in good form.

We survived the extreme heat wave, the evening thunder storms, and all of July without any major hick-ups.   Success!

Believe it or not, after 8 weeks of frustration we finally got internet yesterday!

I am not going to lie, it feels weird to be “connected” again.  It was frustrating not having the internet, but also liberating as well.  However, I am extremely happy to be back.  Our new home is lovely and we are all settled into life on the farm.

Henry loves his new role as a farm dog.  He likes helping out wherever he can!

Some exciting things have happened since I last posted.  For example, LOTS of carrots are popping up all over the place.

Harvesting crates of carrots is tough.  They weigh a lot.  But the slight definition forming in my arms is reason to keep going! That, and this amazing stuffed zucchini recipe that we made the other night.  We served it with a side of carrot puree and it was divine!

This is the first of many recipes to come.  I know I am late on summer menus, but this recipe is a gem.

Stuffed Zucchini

4 medium zucchini

1-2 tbs olive oil

1 1/2 cups minced onion

1 tsp salt

1/2 lb mushrooms, minced

6 cloves garlic, minced

1 1/2 cups cooked rice

1 1/2 cups minced almonds, lightly toasted

2 tbs lemon juice

1 tsp pepper,

1 tsp cayenne

1 tsp dried herbs.  (basil, dill, parsley, thyme, ect)

1 cup grated gruyere cheese

1 cup carrot puree

1. Cut the zucchini lengthwise down the middle.  Use a spoon to scoop out the middle.  Leaving a canoe with a slight shell.

2. Heat olive oil i a skillet.  Add the onion and salt, and saute over medium heat until onion is soft.  5-8 minutes.

3. Add the mushrooms.  Turn up heat and cook for about 6-8 minutes. The liquid will evaporate. Stir in the garlic. and remove from heat

4. Stir in the rice and nuts, along with the lemon juice, and season with the herbs and pepper.

5. Preheat oven to 350.  Fill the zucchini shells, top with cheese, and bake for 35 minutes. Serve hot with a side of carrot puree.

Carrot puree:

1. Steam 2 lbs of carrots until soft

2. Place in a food processor with 2 tbs butter and 1 tbs of cream. A dash of salt and pepper.

3. Pulse until pureed.  Keep warm in a 200 degree oven until ready to serve!

Thanks again everyone who has been patient and still follows along! Happy eating!

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

16 Responses to and action!

  1. Julie says:

    YAY! You’re back! So glad to see everyone has had a good summer on the farm 🙂 I’ve been making plenty of Colorado summer recipes so feel free to check those out. So happy you’re out there again!

  2. Jean says:

    Welcome back, Andrea!

  3. liz says:

    Everyone has been asking me when i thought you’d start blogging again. Glad you’re back in action. PDX finally hit 90 the other day for the first time. Everything is late but maybe we’ll feel summer will last longer this year. Have lots of vegetables marinating in a dill dressing for 24-48 hours. They are amazing and refreshing.

    Looking forward to see what you going this summer. Carrots look great.

  4. Leese says:

    So happy to have you back!

  5. Karen Anne says:

    Glad you folks and back, especially Henry 🙂

  6. mary ann says:

    Glad you’re back and that all is well. I know what you mean about being internet-free being both frustrating AND liberating. 🙂

    • drealieberg says:

      Thanks for still checking in on the blog! It was a nice break, but we are back and finally posting regularly again!!!

  7. Pat Reichert says:

    Oh, Andrea, I’m so glad you’re back. I checked every day to see if you were back up. Was very pleasantly surprised today!!!! Looking forward to your mouth-watering recipes and your wonderful pictures of the farm. Take care and know that someone in Montana is hooked on your blog. Your Montana Aunt, Patty.

    • drealieberg says:

      Thanks for reading along Aunt Patty!! We are all doing well and finally have internet! Henry survived the heat wave (better than Taylor and me!) And now I am finally back to regular blogging. XO

  8. sundya says:

    YAY!! You’re back!! That just made me smile!!

  9. Linda King says:

    Nice to meet you at Mike and Injoo’s wedding. And happy to be reading and getting new ideas for dinner…stuffed zucchini tonight. Thanks.

  10. K. James says:

    GREAT to have you back!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s