Couscous Cakes with Salsa

August 31st, 2010

Potter Rosemary CandleYou Will Need:
½ Cup whole-wheat couscous
2 Tablespoons whole-wheat flour
¼ teaspoon baking soda
1/8 teaspoon salt
1 egg
¾ Cup buttermilk or sour fat free milk*
1 Tablespoon canola oil

Non-stick cooking spray

Salsa
In a medium bowl stir together ¾ cup loose-pack frozen whole kernel corn, thawed: ½ of a 15-ounce can black beans, rinsed and drained; ¾ cup purchased fresh salsa**; ½ cup chopped, peeled jicama; 1 tablespoon snipped fresh cilantro; 1 tablespoon lime juice; and ½ teaspoon ground cumin. Makes 2 cups.

Instructions:
In a medium bowl combine uncooked couscous, whole-wheat flour, baking soda, and salt.
In a small bowl beat egg with a fork.
Stir in buttermilk and oil.
Stir buttermilk mixture into couscous mixture.
Let stand for 20 minutes to thicken.

Meanwhile, prepare the salsa above.
Set aside.
Preheat over to 200°F.

Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray.
Preheat over medium heat.
For each cake, spoon 2 slightly rounded tablespoons of the batter onto the hot griddle or skillet; quickly spread to 3 ½ inch rounds.
Cook about 2 minutes per side or until browned, turning when bottoms are lightly browned and edges are slightly dry.
Keep warm in oven while cooking remaining cakes.

To serve, spoon Black Bean Salsa over cakes. Makes 4 servings.
* To make ¾ cup sour fat free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make ¾ cup total liquid; stir. Let stand for 5 minutes before using.
** Look for fresh salsa in the deli or produce section of your supermarket.

Jute Braided PlacematsFarm House Tomato Clock

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Gardening in August – Maintenance and new plantings!

August 26th, 2010

Herb MakerYou’ve been enjoying your garden all summer, now it’s time to keep it in shape.

Maintenance:

  • Gator bags provide a great way to keep trees watered during hot and dry months. These bags, which can hold up to 20 gallons of water, are secured to the trunk of the tree, where they release the water slowly to the root ball over the course of 15-20 hours.
  • Daffodils and tulips should be fertilized in early to mid-August. Apply 2 pounds of 5-10-10 or 6-12-12 per 100 square feet.
  • Time to fertilize all Water Lilies and Lotus to keep the plant blooming continuously throughout the season.
  • Time to switch from spring fish food to summer fish food since water temperatures have risen above 70 degrees. At higher temperatures, fish metabolize at a faster rate, thus creating a need for a diet higher in protein.

Pest and Weed Control: Various pest problems can occur in August. Use Diatomaceous Earth to control crawling insects such as cockroaches, ants, slugs, silverfish, earwigs, fleas, spiders, millipedes, centipedes, and carpet beetles. Use indoors and outdoors.

Crackle Glass Bird FeederCheck with your local county agricultural extension office to guide you on environmentally friendly answers to controlling pest and diseases. If you do use chemicals, follow the directions EXACTLY. Use Round-Up or Finale to kill weeds and grasses in brick patios and walks. Spray roses with Ortho Rose Spray or Dragon Rose Spray to keep black spot and other problems under control. If you want to prevent broadleaf weeds such as Chickweed and Henbit next spring, but you would still like to seed the lawn this fall, apply weed prevention in August. By applying this product now, you will be able to seed in late September or early October (seeding can be done 45-60 days after you apply weed prevention). August is also the best time to control grubs in the lawn. Fruit trees should be on a regular spray program. Control slugs and snails on hosta and other plants with diatomaceous.

New Plantings: Fall Mums are in – plant now for a colorful autumn. You can also plant ornamental grasses such as Miscanthus, Pennisetum, and Hardy Pampas Grass for motion and contrast. Check all plants, especially newly planted ones, for water on a regular basis. Water deeply and thoroughly as needed.

Maple LeafSpruce up your summer landscape with beautiful color in containers and hanging baskets. Be sure to use potting mix when planting and a water-grabbing polymer such as Soil Moist to reduce the frequency of watering.

It’s also a great time to add a water feature to your landscape that you will enjoy not only this summer, but all year round. Or, how about a water garden? Clear pond water can be achieved with proper plant balance. If the pond is in full sun, 50-70% of its surface must be covered with foliage such as Floating Heart, Water Hyacinth, Water Poppy, Water Lily, or Lotus. Underwater grasses are essential to maintaining water clarity as they utilize the oxygen in the water, which helps prevent algae from accumulating in the pond.

Lotus are great plants for container water gardens on a deck or patio. Whiskey barrels make a perfect container for these types of water gardens. Tropical Water Lilies make a spectacular show of color for any water garden. Whereas hardy Water Lilies bloom only during the day, tropical varieties, which are considered annuals in this area, include day and night bloomers. This makes it possible to enjoy the bloom in the late afternoon and evening. Day blooming tropical Water Lilies bloom heavier than hardy lilies. The flowers stay open longer each day and they bloom much later into the season. Night blooming tropical water lilies open their flowers at approximately 5 pm and do not close until the following morning around 9 am. This is perfect timing for those evening barbecues and parties.

Make sure you take plenty of water breaks when working outside in the hot sun. Or, work in the early morning or later in the evening when it’s cooler. Just a few simple maintenance tricks will keep your garden the envy of the neighborhood!

Garden ToteTendril Hose Holder

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Baked Catfish Recipe

August 24th, 2010

Fishing Rod RackIt’s National Catfish Month and National Peaches Month! Try this recipe on for size.

Baked Catfish
You Will Need:
1 large foil roasting bag
2 lbs. fresh whole catfish (if frozen, defrost thoroughly in fridge before using – ensure there are no ice crystals in the inner cavity)
2 Cups canned peach halves, quartered
1 Cup saltless butter, softened
1 Tbsp. lime zest
1 Tbsp. tomato ketchup
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh parsley, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
parsley sprigs to garnish

Instructions:
Preheat oven to 375. Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, lime zest, tomato ketchup, cilantro, parsley, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Rinse catfish. Place fish inside the roasting bag and top with the peaches and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue’s manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs.

Starfish LanternFishpond Vintage Tin

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