Oh The Figs!

My son and daughter-in-love have a beautiful fig tree in their back yard...

 I can't wait for the figs to be ripe... 

Literally, I couldn't wait for them to get ripe!

I picked one early and it wasn't ready.

If you see fresh figs in the store they are most likely expensive. Because they are so delicate once harvested. They barely make the 30 minute drive back to my house. I found a good idea to transport them in cardboard egg cartons.

Here is what they look like on the tree.

A closer view... 

You can see the prickly little hairs on the baby fig.

(Click to enlarge 2x)

I'm linking to Susan's Outdoor Wednesday

~Enjoy Life~

Grill indoors when its hot!

Its still hot here in Arizona so I decided to drag out my indoor grill. 

I'm so glad I did!

Indoor Grilled Tri-Tip Roast

I used a dry rub on this roast (Any kind you like) when I got it home from Costco. Then 

vacuum sealed it over-night to marinate.

The secret to grilling indoors is to not over cook it. 

I used my Bistro indoor grill/griddle

Five minutes @ 400 degrees and 8 minutes on the other side @ 350 degrees.

I served it with baby bella mushrooms in some butter, garlic and white wine and creamed corn.

~Enjoy Life~

Shadow Shot Sunday

I just loved the lines of these shadows.

I've linked to the fabulously fun Shadow Shot Sunday.

Click the link and visit all the other amazing shadow shots this weekend.

Au Gratin Potatoes

 Au Gratin Potatoes

 6 medium size Yukon Gold Potatoes-sliced thin

2 Tab butter

1 Tab flour

1 cup milk

1tea paprika

1Tab dried parsley flakes

chopped chives

1/2 cup grated Chedder cheese

1/2 cup grated pepper Jack (Or 1 cup Cheddar)

Spray a ceramic baking dish and put one layer of potatoes in the bottom. Set aside.
In a pan, melt butter... add flour and make a roue, making sure that flour fully yet gently cooks. add milk and let thicken... add cheese and slowly melt. (Not cook) Add paprika and parsley. Pour some over first later of  potatoes, layer taters and sauce, finishing with sauce... top with a sprinkle of paprika, cover and bake 20 minutes @ 350.  Uncover and bake another 15 or so to brown. Serves 4

So much better than boxed!

~Enjoy~

I'm linking up to: Foodie Friday

ALSO!
I was featured today on Inspired by eRecipeCards.com
Such an honor!
Thank you for all those kind words Dave! Please visit his blog and check it out!

Pita Pockets

 Pita Pockets

I love this little vegetarian sandwich! 

Its so packed full of flavor you don't miss meat.

1 Pita Pocket cut in half and opened

Cream Cheese

1/4 cup 1000 Island dressing (store bought or homemade)

Grated cheddar/jack cheese

Raddish sprouts ) Or any other sprouts

Cucumber-chopped

Celery-chopped

Green onion-chopped

Sunflower seeds

Mix chopped cucumber, green onion and celery together with 1000 island dressing. Open pita pocket and spread on some cream cheese on both sides.  Put half cucumber mixture in each Pita. Sprinkle in sunflower seeds, layer in cheese and top with sprouts. Easy, filling and delishious!

~Enjoy~

Red Wine braised Beef short ribs

Red Wine braised Beef short ribs

2 lb. Beef Short ribs bone in

1 bottle of red wine

1 large sweet onion-chopped

3 large carrots-chopped

3 stalks celery plus some leaves

2 tab chopped garlic

Salt-pepper

Season short ribs with salt and pepper. 

Brown short ribs in some olive oil in a enamel cast iron pot or dutch oven. 

(I used my Le Creuset Doufeu)

Reserve meat on a plate and lightly saute the chopped veggies for about 2 to 3 minutes. 

Add meat back in the pot and pour in a half of a bottle of red wind. Cover and braise (cook on low) beef for 3 hours, checking occasionally that there is enough liquid to keep meat moist. There always is when I  use the Doufeu. 

I put ice on the lid and the condensation drips down on to the meat and keeps everything moist. 

Serves 4 

I serve them with garlic mashed potatoes. 

seasoned beef short ribs

a bottle of red wine, onion, celery and carrots

Le Creuset Doufeu- enameled cast iron pot

Le Creuset Doufeu w/ice in the lid

Chopped veggies getting their flavor on!

Served on Garlic Mashed potatoes

Save the bones to make stock if you like.

~ENJOY~

I've linked this post to eKats Kitchen Friday Potluck # 50

How I grow Radish Sprouts

I love the flavor of fresh sprouts. But lately they have been getting a bad rap from commercial ones tainted with nasty germs. That's because the growers aren't careful. I'll show you how I grow them. I usually have a batch or two in a window sill. I use sprouts for salads, sandwiches, wraps and garnish. Because they are small still the sprouts are packed full of all the nutrients!

Here's how I grow them:

You will need:
A jar
Paper towels
Sprouting Radish seeds from Whole Foods or the internet
A sunny window

Cutting it out some paper towels in the shape of what ever jar you are using

Put it in the bottom of the jar and adding some water and add the seeds.

Place in a window.

After one day (24 hours)

Day Two:

Day Three:

Day Four:

Day Five:

Day Six:

Day Seven Harvest:

Pull paper towel pad out of jar

Snip off sprouts at the root

Snipped sprouts waiting for bath. wash wash wash... and wash again.

Here they are, ready to eat or garnish... They are delicious!

Look how tender and green the first leaves are.

Ready to add to my salad, sandwichs and wraps.

They keep well for a least a week. (they don't last that long in my kitchen) I use them in salads and sandwiches and wraps and as garnish for meals. 

~Enjoy~

Simple Spring (Summer) rolls

Spring Rolls 

(In the Summer)

1 carrot cut julienne style

2 green onions chopped

3 romaine leaves chopped

1 handful of rice stick noodles (softened)

radish sprouts or other sprouts or no sprouts

cilantro chopped

sunflower seeds OR peanuts

1 package of rice paper wraps

1 bottle of "Mae Ploy"Sweet Chili sauce for dipping

~Enjoy~


I have linked up to Miss "G's" Foodie Friday!