Lonelygirlarts

Zucchini, Potato,Rosemary Pancakes with a Raspberry Chipotle Cream Sauce These are my favorite things in the world to make. When I had a garden, and used just picked herbs and Zucchini...Life in the kitchen was so much fun! I will admit I'm not that great with measuring things when I cook with seasonings, everything is pretty much eye-balled. But I did try to figure them out when I did them to write up. These are so very good you will want to make them all summer long!!!! Ingriedients 2 Cups Zucchini, grated thinly 2 Cups Russet Potato, grated thinly Zest of one lemon Juice of one lemon 1/4 cup Panko bread crumbs  3 cloves minced garlic 2 teaspoons minced Rosemary 2 teaspoons finely chopped Flat leaf Parsley 2 teaspoons finely chopped chives 3 chopped Scallions 2 teaspoons Sea Salt 2 teaspoons Lemon Pepper Mix all together Whisk 2 Eggs with 3 tablespoons heavy cream, Add to above ingredients. Mix all together and form into pattie

Finally some people to share my food with!!!! And a chance to hear how wonderful of a cook I am!!! My Mom and friend came to Grand Marais for a visit and more importantly to pick blueberries!!! So the first night I cooked a really good dinner, I was being a show-off. The menu was Teriyaki Chicken with Mushrooms, Shrimp and Scallion Pancakes, a cold Rice Noodle Salad that I am still craving more of. It was delicious and so palate cleansing. The chicken I have made a few times, but the other two where brand new, so I was a bit scared if they where any good. No need to worry they both where great!!!!   I'll start for the recipe of the chicken.MMMMMMMMMMMMMM Good, nice and moist, and the sauce is delicious! BAKED TERIYAKI CHICKEN INGREDIENTS 1 tablespoon corn starch 1 tablespoon cold water 1/2 cup sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 8 chicken thighs Package of

Rhubarb is a metaphor for finding happiness in your own backyard -Unknown A friend gave me so much beautiful Rhubarb, it was wonderful to get that phone call from Donna. A rainy day, and a day spent in the kitchen!  My first project was making Rhubarb Walnut Bread. And this bread is delicious. Nice and moist, a bit tart, and fantastic with cinnamon honey butter spread on it. So I will share with you the first thing I did with Donna's Rhubarb. Rhubarb Walnut Bread INGREDIENTS 1 Cup Buttermilk 1 Teaspoon Vanilla Extract 1 1/2 Cups Brown Sugar 2/3 Cups Vegetable Oil 1 Egg 2 1/2 Cups All-Purpose Flour 1 Teaspoon Cinnamon 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 1/2 Cups Chopped Rhubarb 1/2 cup Chopped Walnuts Topping 1/4 cup Brown Sugar 1 Teaspoon Cinnamon 1 Tablespoon Melted Butter DIRECTIONS 1. Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. 2. In a large bowl mix together 1 1/2 cups Brown Sugar, Oil, Egg and Buttermilk. Combine the

I needed some Candied Ginger to add to some Jam I was making. So, I went to my grocery store and a very small packet was over$5.00, I would of needed $20.00 worth. I went home looked up a recipe and went back to the store and bought large pieces for around $8.00. I already had the sugar, lots of water and an imagination to use every bit of what I made! CANDIED GINGER 1 Pound fresh Ginger, peeled 4 cups Sugar, plus additional sugar for coating the Ginger slices 4 cups water Pinch of Salt Slice the Ginger as thin as possible, I used a Mandolin, worked perfectly. Put the Ginger slices in a non-reactive pot, add enough water to cover ginger, and bring to a boil. Reduce heat and let Ginger simmer for ten minutes. Drain, and repeat, simmering the Ginger slices one more time. Mix the 4 cups Sugar and 4 cups water in the pot, along with the pinch of salt and the Ginger slices, and cook until the temperature reaches 225 F. degrees. Remove from heat and let stand for a few hours

Another 4th of July has come and gone. Here in Grand Marais the day started out bright and sunny. So I went on a scouting mission for Blueberries! Packed up lots of water and bug dope(heavy duty). And up the Gunflint Trail I went with friends. Hot day up the trail, but the memories as I'm walking around picking what I could find ripe is priceless. All the blueberry years spent in Cook,MN at my Grandparents home with all my cousins and Aunts and Uncles, memories you just hold tight. Blueberries will be abundant this year, not ready just yet, but another week and the pickin will go a lot faster. I fell a few times, not the Mountain Goat I was last year. So, my bucket got emptied twice in the under brush. But I came home with enough to make some Blueberry Bread. And it was good!!! So here is the recipe I used. Blueberry Lemon Bread Bread ingreidents 1/4 cup sour cream 1/3 cup buttermilk 1 2/3 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups blueberries