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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Stuffed Artichokes Here’s another appetizer I made for Sunday night Oscar watching. I got the basic technique and recipe idea from The Two Fat Ladies cooking show.  These are so yummy! I love artichokes. By stuffing the sun dried tomato and feta mixture in between the layers of artichoke leaves, each leaf becomes a perfectly seasoned, savory little hors’dourve. Yummy, yummy, nom nom nom. In a saute pan, cook 1 small chopped sweet onion, 1 minced shallot, and 3 minced garlic cloves in 1 tblsp olive oil on low heat until translucent. Let cool.Combine with 1 cup Panko bread crumbs, and 1/2 cup whole-wheat breadcrumbs, 1/4 cup finely crumbled feta cheese, 2 tblsp oil-packed sun-dried tomatoes, chopped, 1/4 cup minced fresh basil, 2 tblsp fresh chopped parsley, 1/2 tsp granulated garlic, salt & freshly ground pepper, and the juice of 1/2 lemon. At this point you can taste, does it need salt, pepper or garlic powder? Season to your liking. Now scramble an egg with 2 tblsp water and mix that in. Don’t taste the mixture once the raw egg is in there. The egg binds everything together so the bread crumbs don’t explode all over the place when you eat it.  Now this part is a little bit tricky, but you’ll get good at it. Take 4 medium sized artichokes and chop the tops off, then using a kitchen scissors, snip the sharp points off the big leaves all the way around, and squeeze lemon all over the cut parts to prevent them from browning. Cut the bottom off so it sits flat, & lemon it too. Cut down into the center of the artichoke & remove the center leaves, revealing the choke. Remove the furry choke by scraping with a spoon, being careful not to scrape away the artichoke heart.  Squeeze some more of the lemon juice into the center to prevent browning. Open the leaves out all the way around and start stuffing bits of the bread crumb and cheese mixture in between the leaves. Fill the center with a few tblsp of the mixture too. Bake in a covered casserole with an inch of water at the bottom for about 45 minutes to an hour until the artichoke is cooked through.  Garnish with lemon zest for extra fanciness.

Stuffed Artichokes

Here’s another appetizer I made for Sunday night Oscar watching. I got the basic technique and recipe idea from The Two Fat Ladies cooking show. 

These are so yummy! I love artichokes. By stuffing the sun dried tomato and feta mixture in between the layers of artichoke leaves, each leaf becomes a perfectly seasoned, savory little hors’dourve. Yummy, yummy, nom nom nom.

In a saute pan, cook 1 small chopped sweet onion, 1 minced shallot, and 3 minced garlic cloves in 1 tblsp olive oil on low heat until translucent. Let cool.Combine with 1 cup Panko bread crumbs, and 1/2 cup whole-wheat breadcrumbs, 1/4 cup finely crumbled feta cheese, 2 tblsp oil-packed sun-dried tomatoes, chopped, 1/4 cup minced fresh basil, 2 tblsp fresh chopped parsley, 1/2 tsp granulated garlic, salt & freshly ground pepper, and the juice of 1/2 lemon. At this point you can taste, does it need salt, pepper or garlic powder? Season to your liking.

Now scramble an egg with 2 tblsp water and mix that in. Don’t taste the mixture once the raw egg is in there. The egg binds everything together so the bread crumbs don’t explode all over the place when you eat it.

 Now this part is a little bit tricky, but you’ll get good at it. Take 4 medium sized artichokes and chop the tops off, then using a kitchen scissors, snip the sharp points off the big leaves all the way around, and squeeze lemon all over the cut parts to prevent them from browning. Cut the bottom off so it sits flat, & lemon it too. Cut down into the center of the artichoke & remove the center leaves, revealing the choke. Remove the furry choke by scraping with a spoon, being careful not to scrape away the artichoke heart. 

Squeeze some more of the lemon juice into the center to prevent browning. Open the leaves out all the way around and start stuffing bits of the bread crumb and cheese mixture in between the leaves. Fill the center with a few tblsp of the mixture too.

Bake in a covered casserole with an inch of water at the bottom for about 45 minutes to an hour until the artichoke is cooked through. 

Garnish with lemon zest for extra fanciness.

2012.02.27  8:55am  ∞

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