Tag Archives: cooking

Potato Bags

Posted on February 14, 2023 | 24 comments

I didn’t jump on the wagon when potato bags were so popular a few years ago. However, I did put them on my to-do list (Yeah…it takes me awhile to get around to everything on the ultra long to-do list).

Back in January (Am I really saying ‘back in’ already?), I cut out kits to make several bags. I wish I had vegetable themed fabric, but I went with what I have.

There are several free tutorials on the internet. There is also one on the back of the batting package.

Photo Courtesy of Amazon - Wrap N Zap
Photo Courtesy of Amazon – Wrap N Zap

You definitely want to use 100% cotton for all of your materials. No metallic fabric! Play it safe…these bags will be used in a microwave!

Potato Bag

These bags are quick and easy to make!

They are useful and are great to have on hand whenever you need a quick gift.

Potato Bag

Mine are about 9″ square…plenty of space for a couple of potatoes (or corn, carrots, etc…).

Potato Bag

I wish I had made these sooner; they are a fast way to cook potatoes!

Potato Bag

Done!

Potato Bag

What is your favorite way to cook potatoes?

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Brown Sugar-Peach Pie with Coconut Streusel

Posted on September 16, 2011 | 1 comment

Here is a quick and easy recipe to use up the last of those fresh peaches.  I found it in The Best of Cooking Light 2004 cookbook.

You’ll need a total of 6 cups (about 3 pounds) of fresh peaches.  Peel and slice 4-1/2 cups peaches into a bowl.  For color and fun, I threw in some blackberries Hubby had picked from the garden.

Preheat oven to 425º.

Fit 1/2 (15 ounce ) package refrigerated pie dough into a 9 inch pie plate. Fold edges under; flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake for 12 minutes. Remove pie weights and foil. Cool crust on a wire rack.

Yes, a homemade crust would be yummier, but we’re talkin’ quick and easy here.

Combine 1/3 cup brown sugar, 1/4 cup tapioca, and 1/2 teaspoon ground cinnamon in a bowl.

Sprinkle over peaches. Toss gently, and let stand 15 minutes.

Spoon the peach mixture into the prepared crust.

Top with 1-1/2 cups more peeled and sliced peaches.

Sweet yummy goodness!

Place the pie in the oven. Immediately reduce oven temperature to 350º (do not remove pie from oven). Bake 30 minutes.

Combine 1/3 cup sugar, 1/4 cup regular oats, and 1/3 cup flaked sweetened coconut. 

Melt 1-1/2 tablespoons butter.

Sprinkle  the oat mixture and melted butter over the peach mixture.

Shield edges of crust with foil (I didn’t bother, but this is a good tip to prevent overbrowning the crust edges). Bake an additional 30 minutes or until golden. Cool on a wire rack.

Not fancy, but delicious with whipped cream or ice cream!

Yield: 8 servings.

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Green Beans and Zucchini

Posted on August 29, 2011 | 1 comment

The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed,

hundreds of zucchini will barge out of the ground and sprawl around the garden,

menacing the other vegetables. At night, you will be able to hear the ground quake

as more and more zucchinis erupt.

– Dave Barry

The garden has given me an abundance of green beans and zucchini.  So I’ve combined them for supper in a quick and easy summer stir-fry veggie dish (You could steam instead of stir-fry.).

Stir-fry, or saute, green beans and chopped onion in butter, or olive oil, in a skillet until semi-tender. 

I was out of onion, so I added dried minced onion.  Hmmm…I just remembered…I have lots of chives in the garden.  I should’ve used them!  I also added minced garlic.

Add zucchini and stir-fry, or saute, until desired tenderness.  I prefer firm, or slightly crunchy.  Add salt to taste.  Add herbs to taste.  I used thyme because Hubby really likes it.  However, basil, oregano, red pepper, etc., or any combination, will all work well.

Notice that the purple beans have lost their color during the cooking process.  There is no advantage of purple over green beans so far as appearance is concerned.  Also, do not wait until your zucchinis are monster size before harvesting.  The best tasting zucchini are the small ones!

Yummy!  Another variation is one my Hubby created…instead of green beans and zucchini, he sauteed transparent apples and zucchini.  Very tasty!

What is in abundance in your garden?

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