Author: thedizzygourmet

Don’t Throw That Pickle Juice & Jar Away!

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If your family loves pickles as much as mine, you probably go through a lot of jars of pickles.  I’ve always felt bad just throwing all of that lovely brine down the drain. Then I had an idea! Use that brine to make my own refrigerator pickles!  Here is how I did it:

Ingredients

One jar of bread and butter or dill pickle brine (I had about 1/2 to 2/3 of a jar left),

4 large carrots, sliced (sticks or rounds, your choice). You can also use other veggies such as fresh green beans, cauliflower, sweet red and yellow peppers, or cucumbers.

1/4 of a large white onion, sliced

1/2 jalapeno, sliced (optional for a spicy pickle)

2 – 3 cloves of garlic

Directions

Slice up your carrots into rounds or sticks. Slice up onion and jalapeno. Put all of the ingredients, including garlic into the jar with the pickle brine.  Give it a good shake and refrigerate.  In about 2-3 days your pickles will have begun to absorb the brine and will be ready to enjoy.  Sooooo easy and soooo good!

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Sunday Morning Simple Fruit Tart

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I don’t know about you, but I always need something sweet with my savory for breakfast!  That yin and yang of flavors on my tongue is what satisfies me the most.  Today I threw together this tart at the last minute.  It really is super easy and takes very little time. The result is something that looks impressive; like you spent hours making it, and tastes delightful and fresh. I happened to have the ingredients on hand.  I had one frozen roll out pie crust and bits to fruit that needed to be eaten – you know how you end up with one of things and no one eats them and they sit and rot? Well, not today. I used up the last large peach, large mango, and the leftover fresh blueberries. You can use just about any fruit you have. Viola! a fancy tart for breakfast.

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You Will Need

1 pie crust ( I used store-bought frozen roll-out crust)

1 1/2 – 2 cups fresh blueberries

1 large mango chopped into bite sized pieces

1 large peach chopped into bite sized pieces (or 2 medium peaches)

1 heaping TBSP flour

1/4 cup sugar

pinch of salt

1 TSP cinnamon

2 TBSP cream or one egg whisked

3 TBSP butter sliced thinly

6-7 lemon snap cookies or other very crunchy cookie (for topping)

1 tart pan

Heat oven to 350 degrees F

Instructions

Place pie crust in pan, do not cut off excess around edges, set aside

Cut peach/es and mango into bite sized pieces. Place in a mixing bowl with your blueberries

Add sugar, cinnamon, flour and pinch of salt.  Mix ingredients until the fruit is coated by the dry ingredients

Place the mixture into the pie crust in the tart pan and distribute the mixture evenly

Bend the edges of the pie crust over the edge of the fruit in the tart

Lay slices of butter all over the top of the fruit

Place your cookies in a plastic bag and crush them with a mallet (or similar tool) until they are about pea sized pieces

Sprinkle the cookie crumbs over the top of the fruit and butter

Brush the bent over edges of your crust with your cream or egg mixture

Bake tart in a 350 degree F oven for about 45-55 minutes – until the middle of the tart bubbles and topping is golden.

Let cool before serving

Prep time: about 15 min

Total Time: 1 hour, 10 min (approx.)

 

Kiwanis Dinner Event on a Budget

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As a designer, the jobs where clients have grand dreams but also have a great budget may seem to be the most exciting……and for the most part, I might agree. However, in my world I am often asked to do grand things on a small budget. I’ve gotten quite good at this and even might admit to enjoying the challenge. In April the Kiwanis Club of San Bernardino hosted the Division 36 Council Meeting of Kiwanis at Arrowhead Country Club and needed an impactful yet simple table decor on a shoestring budget. Carrie to the rescue! Using the color scheme of Kiwanis (blue and gold/yellow), I created a very simple design using yellow roses, royal blue pintuck linens and white/royal blue damask napkins that simply popped. Even the cakes I ordered matched. The simple design of the arrangements allowed each female guest to remove a rose and take it home with them.  A lovely gesture.  AND the money saved on such an event helps the San Bernardino club to keep their funds for things like student scholarships and clothing and school supplies for underprivileged children.  Truly a win-win.

Kiwanis Club of San Bernardino, Rex Ramsey, poses in front of a frame of golden roses surrounding the speaking podium.

Yes, I’m Nesting Again

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Spring is here! I don’t know about you, but when the trees begin to bud their new leaves and the days become sunshiny and warm I get itching to lighten up things in my home.  I think sometimes that Bruce (my husband) hides because he knows I will ask him to bring out my boxes of spring decorations. Soon after that is a request to stop by the local craft shop when we are out and about.  He hates the craft shop! “Are you nesting again?” He says. Yes, dear, I’m nesting, just smile and go along with it!

Saturday I spent time cleaning up the garden and planting a few colors of daisies that I picked up at the home improvement store. I LOVE color!


Sunday afternoon I put together a quick floral arrangement for my dining room table……with some floral picked up at that dreaded craft store.

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I have this glass candle holder that I bought from Pottery Barn several years back and I change the inner decorations in it each season. The leftovers that didn’t make it into my arrangement ended up here.

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Then finally putting away all things Easter. These 4 foot bunnies must return to their den until next year.

I think the next things to come will be some throw pillows in a spring floral print and maybe a new comforter for the bedroom. I haven’t told Bruce yet about the new paint and curtains I am envisioning for the family room……I think I’ll wait until he gets over the trauma of the craft store. Good idea!

How do you bring spring into your home? I’d love to hear from you!

Holiday 2016

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Anyone who knows me knows that Christmas is my favorite time of year. Actually starting the end of September or first of October I am itching for my favorite season-fall, and my holiday decor craze begins there.  For this holiday project I used a rustic theme which coordinates with the overall decor of the room and it’s most prominent feature, the rock fireplace. Plaid ribbons, red, brown and moss green ornaments and pheasants set the tone.

Kitty participates in the merriment!

Renewal

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It’s been quite a long time since I’ve posted on my blog! I’ve missed talking to you all very much. For the past year my life was very busy and complicated and I allowed my work to consume me in the quest to keep up and make everyone happy and I have abandoned those things which didn’t seem to be as important or to “fit” in the moment. But lately something has happened. I’m getting ready to celebrate a birthday next week and as I approach middle age I have begun to reexamine my life.  I’ve actually been doing this for a while, but it has culminated since the holidays. Does my work allow me to be authentic? Are those that surround me authentic and support healthy relationships and meaningful work? Is what I am doing making me happy or am I frantically and constantly trying to please others…often with little success? Is what I am doing keeping me from my true heart’s work?  The answer has been in my heart for some time and my courage has finally caught up to my heart. 

The other evening my husband and I were at a small charity event celebrating St. Patrick’s Day. I ran into a friend I have not connected with for close to a year. As we were catching up on all of the business and stress of life I commented on how I’m getting older and that I feel a need for change and renewal. She grabbed my arm and looked directly at me and said, “My dear, you are not getting older! You are getting wiser!” In that moment something came over me and my negative thoughts about how I must be getting old because I can’t seem to keep up and cow tow to everything and everyone changed and I realized the change I am going through is the realization that what I am doing and where I am in my life is no longer making me happy. I am unhappy because I can not be me, the authentic me! Instantly she turned my negative perspective into a positive perspective, one of change and a new found zest for a complete renewal.  So folks, I am now on a path. In my new found youth I will do those things that make me happy and that reflect who I truly am, not what someone thinks I should be. I’ve been working on recipes and philosophical banter for my blog and soon it will flow onto these pages!  I am renewed! Join me in my new journey of authenticity and living my heart’s true desire!

Even my garden is in the beginning of a renewal:

Curried Quinoa w/ Grilled Veggies

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IMG_2148We’ve been eating quite a bit of quinoa lately. It is very versatile and really takes on whatever flavors you add to it.

Quinoa is a gluten free grain and comes in white, red and black varieties. I used white quinoa for this recipe, but you could choose any of the varieties. One cup of quinoa contains 8g of protein, 5g of fiber, 15% DV iron, 30% DV magnesium, 19% DV folate and heart-healthy omega 3 fatty acids. Quinoa is a complete plant-based protein and provides all nine essential amino acids necessary for good health. It’s very simple to prepare and can be used in many recipes from side dishes to salads, desserts and cereals. It is great hot or cold.

This recipe is packed with flavor and healthy ingredients.  Remember that you can always change up your veggies in this recipe and serve this dish hot or cold.

Ingredients for making quinoa:

2 cups quinoa

4 cups water

1 heaping tbsp curry powder

2 tsp turmeric

1 tbsp granulated garlic

1 tsp smoked paprika

Cooking the quinoa:

Prepare the quinoa using package directions and adding all spices to your water.

Cook quinoa and set aside while preparing veggies.

Ingredients for grilled veggies:

1 zucchini

1 crook neck (yellow) squash

2 carrots

1 dozen or so brussels sprouts

1/2 small head cabbage

1 large yellow onion

12 large mushrooms

1 yellow or orange bell pepper

1/4 cup canola oil

salt and pepper to taste (I have been omitting most salt in my recipes for better health)

2 tbsp salt free spice blend

chopped cilantro

Cooking the veggies:

Chop all of your veggies in about 1″ pieces

Add to a large bowl and add oil and spices

Mix to coat veggies

Grill veggies in batches on veggie grill pan on the bbq. Grilling in batches allows the veggies to caramelize and not just steam. This is a key to getting great flavor.  I grilled my veggies for this recipe in three batches.  Don’t over cook your veggies – they should be slightly soft but still have some tooth to them.

Assembly:

Add cooked quinoa to a large bowl

Add your grilled veggies

Add your chopped cilantro

Add 1/2 cup of the shallot/garlic confit dressing (see recipe for this dressing on my blog or use a homemade vinaigrette)

Mix together

Check seasoning – salt and pepper to taste

Serve warm or refrigerate

Ham and Rosemary Scramble

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IMG_1426I love ham in scrambled eggs!  I had rosemary in the refrigerator and thought this would be a great savory addition. A great compliment to this dish is roasted red potatoes with onions, peppers and rosemary. (Serves 3-4)

You will need:

  • 5 large eggs
  • 1 cup diced ham (good quality)
  • 1 tbsp butter
  • 1/4 tsp of rosemary
  • Salt & pepperIMG_1422

Directions:

  • Cut ham into 1/2″ cubes
  • Remove some of the leaves from your rosemary sprig.  Chop very fine to equal 1/4 teaspoon.  Rosemary is strong, it does not take much!
  • Crack and whisk eggs in medium bowl.
  • Add salt and pepper to taste.
  • Add chopped rosemary.
  • Add cubed ham.
  • Preheat pan on medium low.
  • Add 1 tbsp butter and melt.
  • Add egg mixture to pan and cook over gentle heat.
  • Serve

I have to interject here…..please don’t cook your eggs on high heat or overcook your eggs. Your eggs should cook slow and gently to retain that soft velvety texture. Remember, when you take them out of the pan they will still continue to cook (carryover cooking).  I cook my eggs until they are soft scrambled and then remove them from the heat and from the pan immediately so that they do not over cook.

Pineapple French Toast Bake (with pineapple maple syrup)

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French Toast BakeThis is a great Easter breakfast/brunch item.  Or dollop a scoop of vanilla ice cream on this warm bake and it makes a fabulous dessert! I like to make these bakes because it satisfies my breakfast sweet tooth and you just throw everything together and bake. So easy!

Preheat oven to 375 degrees

You will need:

  • 5-6 cups bread cubes – about 2″  (I use a good sourdough round as it stands up well to the custard. You can also use french bread). You can also slice your bread about 1 1/2″ thick and lay your slices into your casserole dish.
  • 1 cup coconut milk
  • 1 cup whole milk
  • 5 large eggs
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1/4 tsp group cloves
  • 1, 20 oz can pineapple tidbits in pineapple juice (drained and juice reserved)
  • 3 tbsp dark brown sugar
  • 5 tbsp butter
  • pinch of salt
  • zest and juice of one orange

Directions:

  • Cube your bread and set aside.
  • Drain pineapple, set aside. Save pineapple juice for syrup.
  • Put 2 tbsp butter in 10″ saute pan and melt until it just begins to brown.
  • Add drained pineapple and 3 tbsp brown sugar to pan.
  • Saute pineapple on medium heat until it begins to caramelize then remove from heat.
  • Prepare custard mixture by beating 5 eggs in a large bowl.
  • Add 1 cup coconut milk,  1 cup whole milk, vanilla, cinnamon and cloves.
  • Melt remaining 3 tbsp butter. Slowly drizzle butter into mixture with whisk.
  • Add zest and juice of 1 orange and pinch of salt. Whisk mixture until well blended.
  • Add your bread cubes to custard mixture and stir to coat all of the bread cubes. Let sit for 5 minutes, mixing a couple of times so that bread absorbs custard. (If you have sliced your bread, lay slices into casserole dish and pour custard over them and allow custard to absorb into bread slices.)
  • Pour bread and custard mixture into a deep casserole dish which has been rubbed with butter or sprayed with cooking spray.
  • Put dish into oven and cook for approximately 30-45 minutes.
  • Remove from oven and let stand about 5 minutes.IMG_1423
  • Spoon into dishes and spoon pineapple maple syrup over each serving.

If serving as a dessert, place one scoop of vanilla ice cream over warm bread and drizzle pineapple maple syrup over the ice cream.

Pineapple Maple Syrup:

  • While the french toast bake cooks, pour reserved pineapple juice into small sauce pan and put on medium high heat.
  • Reduce pineapple juice mixture to about 1/4 of its original volume.
  • When juice is reduced, remove from heat and add 1 – 1 1/2 cups maple syrup.
  • Let stand while your french toast bake cooks.
  • Serve over french toast bake when serving.

Italian Sausage & Veggie Fritatta

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IMG_1444This is a great full flavored fritatta that works for breakfast or dinner.  Fritattas are a great easy go to when you need a quick and flavorful meal. This was one of those I threw together with ingredients I had in the refrigerator.  For breakfast or brunch you can serve it with roasted breakfast potatoes, fruit or a muffin. For dinner it is great with a nice arugula salad with balsamic dressing. Don’t cut the veggies in this recipe too small, you want this to be a rustic dish.

Preheat oven to 350 degrees.

You will need:

  • 1/2 green bell pepper chopped
  • 1/2 yellow bell pepper chopped (or any other color pepper you choose)IMG_1436
  • 1 small crookneck squash (yellow squash) chopped
  • 1 medium tomato chopped into 1″ pieces
  • 2 mild Italian sausages removed from their casings
  • 1 shallot diced (or white onion)
  • 1 large garlic clove diced
  • 1/2 teaspoon Italian seasoning
  • 5 large eggs
  • olive oil
  • salt and pepper

Directions:

  • Saute your Italian sausage in 10″ oven safe saute pan. Break up into pieces and saute until lightly browned.
  • While sausage cooks, chop your vegetables.
  • When sausage is cooked, remove from pan and set aside.
  • Add  2 tbsp olive oil to pan, saute shallot, garlic, peppers and squash in pan until they start to caramelize.  Add Italian seasoning and salt and pepper to taste.IMG_1437
  • When veggies start to caramelize, add tomatoes and sausage into pan and cook with veggies until tomatoes just start to soften.
  • Turn heat on pan down to medium low.
  • Beat your eggs and add a pinch of salt and pepper
  • Pour egg mixture over veggie and sausage mixture and gently move eggs throughout mixture and then let sit on heat and begin to cook.
  • When egg mixture has partially cooked on edges and bottom, move pan to your preheated oven and allow to finish cooking – about 5-10 minutes. Keep an eye on your fritatta and do not let your eggs overcook.
  • Remove cooked fritatta from oven and let set about 5 minutes before slicing.IMG_1442