FREE Recipe Collection for You

Hello Gardeners!

I am so excited to offer you this FREE collection of recipes from The Garden of Eatin' blog and a few new ones too. You know how I bring you recipes to try during the season, so I decided to put them together in this collection. I also included some of my own photos to accompany the recipes.

You may be wondering who is Gloria Hart? You'll have to email me for the e-book collection to find out!
Please email me at janetglaser@yahoo.com and I will send you the collection. Or you can go to Ginger Simpson's Dishin' It Out blog to meet Gloria who has all the info on this collection. J Q Rose is my pen name. Have fun with this post!

I hope these recipes will make a great addition to your family meals.

If you have a favorite recipe, please send it in. I can use it on the blog and it may be included in next year's collection.

Thanks so much for reading this garden blog. The recipe collection is my appreciation gift to you. Please leave a comment or question at any time.

Recipe: Freezing Sweet Corn

Hooray! It's finally that time of year when sweet corn grows abundantly. If you can't eat all your harvest right now, freeze sweet corn for a taste of the garden in the winter. This year has been a fantastic growing season for us. We grew Northern Extra Sweet and How Sweet It Is. Both varieties are filling out the cob well and I can't decide which one I like better.

My girlfriend gave me the following recipe to add to your bags of corn before you freeze them.

FREEZING SWEET CORN ADD-IN

9 c. Corn  (I blanch the corn for about 4-6 minutes, cool, and cut kernels off the cob.)

3 c. water

1/4 c. sugar

1 T. salt

Mix the water, sugar and salt together. Add a small amount to each bag, then freeze.

When cooking, dump the contents of the bag into a microwaveable bowl. Depending on your microwave and amount in the bowl, cook for about 3 minutes.

Deliciously sweet, sweet corn!

Recipe--Chicken and Asparagus Stir-Fry

Asparagus season is here. We live near the Asparagus Capitol of the World, Shelby, Michigan. In fact if you are "green spear-ited", love to eat asparagus, and want asparagus recipes, attend the National Asparagus Festival 2010 on June 11-13 in Shelby, MI. It's a hometown celebration of everything asparagus--food, parades, kids activities and more. Check out my lens on West Michigan for more information on the area.

Asparagus is not only tasty, but it is so good for you. Enjoy this variation of a stir fry I found on cooks.com. If you have not tried making a stir fry, click on this video  then scroll down for some instruction.

Chicken and Asparagus Stir Fry

1 lb. boneless chicken breasts, cut into bite sized pieces
1 egg white, slightly beaten

1 lb. fresh asparagus, cut into 1 inch pieces
3 T. soy sauce
1 T. cornstarch
1/4 c. water
2 tsp. Extra Virgin Olive Oil

1 T. minced garlic
1 T. minced fresh ginger ( I must admit I had to use dry ground ginger)
1/4 c. chicken broth
1/2 c. chopped green onion, onion, scallions
1/2 c. almonds or cashews

3 c. cooked brown rice

Combine chicken pieces with beaten egg white. Set aside.

Combine soy sauce, cornstarch, water, EVOO, and stir well. (If you let this mixture set too long, mix again as the cornstarch gets solid.)

Using a wok or large skillet, heat 1 T. vegetable oil. Add garlic and ginger and stir-fry 2 minutes. (If using ground ginger or garlic, skip this step and sprinkle on asparagus the last minute of stir frying.) Add asparagus and stir fry a couple of minutes or till crisp-tender. Remove asparagus and wipe pan.

Heat remaining tablespoon of vegetable oil. Add chicken and stir-fry until opaque. Add asparagus, red pepper, onions and nuts. Stir sauce and add to pan. Cook until mixture thickens (which is quick).

Serve over rice. Makes four delicious servings.

Click here then scroll down for another recipe for stir fry.

Recipe--Home-made Granola Cereal

My neighbor gave me this easy-to-prepare granola cereal recipe this winter and now I am addicted to it! No, I don't grow any of the ingredients in our garden, but it is such an easy, good-for-you recipe. I thought you all would like to have it before you get into the canning, freezing craziness when your gardens produce all those great veggies and fruits.

Enjoy!

GRANOLA RECIPE--Thanks, Cathy!


8 c. old fashioned oats

½ c. + 1 T olive oil

1 T vanilla

½ c. + 1 T honey

1 tsp cinnamon (optional)

½ c. each almonds, walnuts, pecans

½ c. each raisins, cranberries, dried fruit



325 degree oven

Combine oats, oil, vanilla, honey, and cinnamon. Spread in single layer on baking sheet.

Bake 30 minutes turning and stirring every 10 minutes. Add nuts after first 10 minutes.

Remove from oven. Cool. Stir in dried fruits. Store in air tight container.

Yield 11 cups