Pizza Delight $12 DEAL

Day 254

How do you say no to this on a Friday night? You don't.

Pizza Delight $12 DEAL

Yes, Please!

So glad we got the mail today. Made supper super easy...and cheap! The deal was a 12" 1-topping pizza and 12" garlic fingers for $12.00. Sign. Me. Up.

Pizza Delight $12 DEAL

12" 1-Topping Pizza

For our one topping we went with fresh mushroom.

12" 1-Topping Pizza

12" Garlic Fingers

Looks good, right? Of all the pizza joints, I like PD donair sauce the best.

12" Garlic Fingers

Pizza & Garlic Fingers

Reviews/Comments

We rate this a 9.5. No nutrition, but that's okay for now. We'll eat some lettuce later. It tasted wonderful after a rough and stressful week and an evening of yard work.

Quesadillas

Day 253

Some of our cilantro was ready to be picked so we jumped to the natural conclusion that we should have some quesadillas tonight.

Quesadillas

What to Put on a Quesadilla 

We used more scapes from the garden!

This recipe makes 2 quesadillas. The scapes and cilantro are optional but I would recommend at least using peppers (any color) and green onions as far as basic veggies. A lot of meat eaters would also use chicken. We really find that garlic is awesome on quesadillas and cilantro gives them that authentic Mexican flavor. As for cheese, Monterey jack or sharp cheddar are probably best.

Ingredients

4 wheat tortillas
1/2 red pepper, diced
4 garlic scapes, chopped fine (can also use garlic)
8-10 green onion blades, chopped fine
1 1/2 cups shredded cheddar (the oldah the bettah)
1/8 cup cilantro (optional but yummy)

Directions

1. Chop peppers, scapes (or garlic), cilantro and green onions. 
2. Shred cheese. 
3. Sprinkle the veggies, garlic and cheese on the tortilla until the surface is covered to the edge.
4. Place a second tortilla on top of the veggies like a sandwich.

To cook in oven:
Preheat oven to 325 degrees F. Build your quesadilla on a baking sheet. Bake on middle rack about 10 minutes, flip and cook 5 or 10 minutes more. Make sure the cheese is melty and bubbly before you try flipping it, or you could have a mess. You want the veggies and cheese to stick to the bread.

Quesadillas on baking sheet

To cook on stovetop:
Build your quesadilla in fry frying pan. On medium-low heat, cook for about 5 to 10 minutes until cheese is bubbly and flip over. You can lift the bottom using a fork to make sure the tortilla isn't burning. Heat about 5 minutes on 2nd side or until they're as done as you like them. Some people might like their veggies more cooked than others.

Quesadillas in frying pan

Serving Quesadillas

Serve cooked quesadillas with any or all of the following:
Sour cream
Black bean salsa
Avocado

Quesadillas

Reviews/Comments

Laura rates these an 8 1/2 - too heavy on the cilantro and not a fan of the salsa I brought home. I give it a 9.

Eggs Benedictine & Fried Potatoes

Day 252

We've made these a few different times so I'm not going to get indepth with directions, but you can go back and find the recipe/method by clicking one of the links below.

Day 17
Day 110
Day 116

Eggs Benedictine & Fried Potatoes

Eggs Benedictine

These have a few components but aren't difficult to make and super duper tasty, so worth washing a few dishes.

Ingredients for Two
1 English muffin, halved and toasted
2 eggs, poached
1 dozen asparagus spears, steamed
2 slices Swiss cheese
Hollandaise sauce

Eggs poaching

Hollandaise butter melting

Asparagus steaming

Fried Potatoes

We just fried these in some butter on the electric griddle. Washed, but not peeled, then sliced. So easy!

Fried Potatoes

Eggs Benedictine

Reviews/Comments

Fabulous was the word Laura used. We always love Eggs Benedictine. We both give it a 10!

Summer Vegetable Fettuccine

Day 250

I realize I skipped three days. Laura made a fantastic veggie stew with dumplings which she ate over the weekend and I had some last night. I was away on a trip over the weekend and ate egg salad sandwiches, mainly.

Summer Vegetable Fettuccine

Garlic Scapes!

This was our first year growing garlic and the first scapes we've ever tasted. They're so amazing!

Garlic scapes

Chopped scapes

Summer Vegetable Fettuccine

Ingredients
1 package of fettuccine
Homegrown baby kale
Zucchini
Organic red pepper
Organic tomatoes
Homegrown shallots (last year's)
Homegrown scapes
Fresh mushrooms
Feta
Pinch of red chili peppers
3 cubes of basil/olive oil

Cook pasta in:
3 litres water
1 tsp salt
1 tbsp olive oil

Summer veggies & feta

Directions
Wash and chop veggies and sauté everything together for 10 minutes. Add the cooked fettuccine and feta. Stir for a few minutes until cheese mostly melts. Serve.

Fettuccine cooking

Altogether this meal took 35 minutes from start to finish. The chopping took 20.

Summer Vegetable Fettuccine

Reviews/Comments

Laura found it to be a little on the spicy side, and it kind of was, but we both still gave it a 10. Also, there are leftovers so supper tomorrow will be a breeze.

Oven-Roasted Potatoes, Broccoli/Cauliflower & Garden Salad

Day 246

I love summer.

Oven-Roasted Potatoes

Broccoli/Cauliflower & Garden Salad

Oven-Roasted Potatoes

Peel, chop, toss with olive oil and lay out on the pan. Shake some sea salt and freshly ground pepper over it and toss some herbs over it and roast for about 40 minutes at 350 degrees F. This part of the meal was simple.

Oven-roasted potatoes

The herbs were handpicked by Laura the Gardener herself and include:

• Rosemary
• Greek oregano
• Parsley
• English thyme
• French thyme

Herbs

Garden Salad

First salad of the summer. And plenty more coming behind it. This part of the meal required the washing and drying of leaves and stuff.

Garden greens

Salad Ingredients
Baby leaf lettuces (Lollo Rossa, Black-seeded Simpson, & red and green Oak Leaf lettuces)
Kale (Red Russian)
Scallions
Fresh oregano
1/2 red onion (from last year's harvest, believe it or not!)
1/3 English cucumber
1/2 cup roasted, salted peanuts
1 can mandarin oranges
Pansy petals for garnish

Garden salad

Zingy Poppyseed Salad Dressing
Original recipe
1/4 cup sugar
1/3 cup oil
1/3 tsp dry mustard
1/3 tsp salt
2 tbsp red wine vinegar
1/2 tbsp minced red onion
2 tsp poppyseeds

Zingy poppyseed salad dressing

Broccoli/Cauliflower

With Hollandaise, of course. The original idea was to have broccoli stuffed baked potatoes, but the potatoes we had were small and looking a bit aged. So, we went with broccoli and cauliflower as a side instead. And couldn't give up the idea of Hollandaise since Hollandaise makes everything better.

Broccoli & cauliflower

Oven-roasted potatoes

Garden salad & broccoli/cauliflower

Reviews/Comments

Well, this meal had a lot of our favorite things plus a few nutrients to use later, so we both rate it a 9-er. Again, I'm looking forward to lunch tomorrow.

Veggie Sausages & Fiddleheads

Day 245

Tonight's meal was so quick and easy that even with grocery shopping to do first, we had not only finished eating but also had the clean up done before 8:00 pm. How great is that? Left me with an hour and a half to be outside loving the weather.

Veggie Sausages & Fiddleheads

Veggie Sausages

These aren't bad. The texture is a little dry, as in not greasy like meat sausages, and they could be spicier, but they're pretty good. They're more enjoyable because you know that not once will you bite into cartilage, bone or any other questionable texture, and I love that.

Yves veggie sausages

Vegetarian sausages frying

Fiddleheads

These are the last of the last batch of fiddleheads I bought, so that's it for this year. See you next year fiddleheads! There are a few perogies in the picture below, as well. I made them for Laura because I wasn't in a perogie mood.

Perogies & fiddleheads

Veggie sausages & fiddleheads

Reviews/Comments

Laura rates this an 8, mainly due to the fiddleheads. I thought it was good, and give it an 8 too.

Here's how I break it down:
Enjoyment: 6/10
Quickness: 9/10
Easiness: 9/10

Leftover Stew

Day 244

We added barley and lentils so it's even better. Plus, stew is always better the 2nd day.

Veggie stew & roll