Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Wednesday, December 14, 2022

House Plants

It seems like each year the number of house plants grows. Partly this is a result of starting new plants from existing plants. I have two main areas where my plants are located - by the south-facing window in the kitchen and the east-facing window in the kitchen.

By far, the south-facing window has the most plants. This is the sunniest and warmest place in our home.

The east-facing window has five plants. Some could benefit from being in stronger light, but so far they are doing fine here.

The largest plant in our home is the hibiscus tree. It was a quad-grafted one that my daughter, Olivia, got from an Amish-run greenhouse in southeastern Minnesota in 2018. After several seasons, we weren't seeing anymore of the pink and orange blooms - just the red and yellow ones - which are still beautiful. 

The hibiscus enjoys the warmth of the woodstove during the winter. In the summer and early-fall, it is an outside plant. Since it has been inside, it has sprouted two new plants near the base of the tree. I'm curious to see what color blooms they will produce.

Two of the most recent plants I purchased from Home Depot are on the dining room table (though not in these photos) on a Christmas table runner. The first is a fragrant Madagascar Jasmine which is a type of vine. It is blooming now and will do so again in the summer.

The other plant I recently purchased is a Kalanchoe. Its bright red flowers attracted my attention and I thought it looked nice with the jasmine. The Kalanchoe is a tropical, succulent plant native to Madagascar and tropical Africa.


Although this Philodendron Congo Rojo looks unassuming now, it produces showy flowers and interesting leaves. The name "rojo" comes from its new leaves which unfurl in a deep, shiny red. It's hard to see in my plant, but there are new red leaves forming under the green ones near the stems. As the leaves mature, they fade to the burgundy-green color they are below. (This is another Home Depot purchase a couple weeks ago.)


These two plants are Tradescantia Pallida "Purple Heart" Wandering Dude. The plant on the left was given to me by a friend who I met in my pottery class a few years ago. The cuttings (which grew into a plant) were from a plant that belonged to her mother. 

The plant on the right was created from cuttings from the plant on the left. I had the older plant outside during the summer and it grew so many vines. I cut it back and put the cuttings in soil. After watering it, I didn't do much with it. Within weeks, little green leaves were starting to sprout. These plants are fast growers, so I'm regularly trimming them. I want to see if by regularly trimming them I can create "denser" plants.

  

I also have two aloe vera plants. The one on the left needs to be divided. This one continues to create shoots. This could easily be six smaller plants. I've had this plant for many years.

The aloe vera on the right was given to my daughter, Sophia, in her sophomore year of college. She's a senior now. She didn't want to have it in her dorm room, so she asked me to take care of it. I still haven't transplanted it from the plastic container it came in.


Now for a couple of sad plants. These are rosemary plants that I left in the mudroom a bit too long into the late-fall/winter. I brought them from the backyard to the mudroom. Then, I neglected them by not watering them or transplanting them. I just cut them back and put them in new pots with potting soil. So, we'll see if they come back to life this winter.


In addition to the rosemary, I have a basil plant. My brother bought it for me before Thanksgiving. I've used the leaves to make lasagna. There's nothing like fresh basil.


This plant is another plant that Sophia wanted me to take care of. It is a type of agave that she got when she was at a leadership camp in Patagonia, Arizona, in 2018. The goal was to plant agave seedlings to promote agave restoration. 

One of the interesting things about agave plants is that the agave flowers are an essential food source for the Mexican long-tongued bat and the long-nosed bat. These bats make their way from Mexico to the United States where they give birth to their young before returning back to Mexico in the fall. 


This is a little Bromeliad plant that was at Home Depot in early-December. I've seen larger versions, but wanted to start out with a little one.  


I really like the flower on the Bromeliad plant. 


My daughter, Olivia, said that we should keep a tiny succulent that was on one of her graduation bouquets (from May 2022). She took it and placed it in one of the Christmas Cactus plants that were outside for the summer. By the end of the summer, it had grown quite tall. I propped it up with small twigs as it was growing. She tried to grow it at college, but she has a north-facing window so light is minimal. This one needs stronger light and is doing well in the south-facing window in my kitchen. 


Because Olivia likes plants, I found this Haworthia/Gasteria at Home Depot a couple of weeks ago that I'm going to give her for Christmas. I'm not sure of its specific type/species. The plant has such a curious texture to it with the raised white dots. 


This is a type of Radiator Plant called Peperomia "Napoli Nights" and it was at Home Depot in early-December. I like the texture and coloring of the leaves. What I'm looking forward to seeing are the yellow flowers that are starting to come out. The plant sends up thin stems on which the yellow flowers grow. People say they resemble mouse tails. 

My oldest plant is a Christmas Cactus that my dad gave me when he was in the middle stages of Alzheimer's and he was forgetting that he watered the plant. He was overwatering it which was making it die. I was able to bring it back to life, thankfully. At that point, he was no longer capable of caring for the Christmas Cactus. He had this plant probably since the mid-1970s. If I use the date that we moved into our new home in 1974, then it is 48 years old. 

From that plant, I started two other plants - one for each of my daughters. They do not know the plants are for them. I want to give them one either when they move to their first home or when they get married - a gift - in essence - from my dad. Both are doing well in terms of blooming. The one on the left seems a bit more well-balanced in terms of height. The one on the right is the plant where the succulent (pictured above) was growing. So , there's a gap now where the succulent was until the fall. I need to do something for re-building this part of the plant. 

 

This is a Zamioculcas Zamiifolia or ZZ plant that I got at WalMart in October. I was looking for some different types of plants than I had and this one had much darker leaves than any of my plants. I don't believe this one has any flowers.


Another plant that I have is a jade plant. Jade plants are native to the KwaZulu-Natal and Eastern Cape provinces of South Africa, and Mozambique. The plant, pictured below, started out small - probably no more than five inches tall. Sophia, Olivia, and I purchased it and several other plants to create a terrarium. Eventually, the plants outgrew the terrarium and each got its own planter. The jade plant did exceptionally well and has now grown into a small tree. It is 15 years old. 


Several years ago, my jade tree started blooming. I had never seen it bloom before, so it was fun to see all the pink and white star-shaped flowers. This is typical of jade plants - that they need to be mature for them to flower. 


I have another smaller jade plant that I started from parts that fell off the larger jade tree. To create new plants, all that I needed to do was stick a leaf or stem with leaves into the soil and water it. Jade will start growing into a plant. 


In October, I bought this Anthurium Andraeanum from WalMart - also called a flamingo lily or painter's palette. This plant is native to Ecuador and Columbia. It can grow up to 16" tall so it will get much larger than it is now. 


Several years ago, I got another type of Christmas Cactus from a local nursery - though it may be a Thanksgiving Cactus since its leaf shape is different from the other ones I have. It also has a red tint around all of the leaves. I'm not sure if that's okay or a sign that something is wrong with it. Yet...it looks healthy. So, I'm not sure.


In October, I got this bamboo plant from WalMart. I liked how the stems were formed into the shape. I'm hoping that it does well during the winter. I've never grown bamboo before.


This little plant that I recently got from WalMart is called a Codiaeum Variegatum "Petra Croton." It is an evergreen shrub native to the western Pacific Islands and southern Asia. I liked the various colors in the leaves. In the upcoming month, I want to transplant it into a pot.


The last houseplant I have is one I just got about a week ago from Home Depot. It's a Hoya Macrophylla and is also known as a wax plant because it has waxy leaves and flowers. The plants originate from New Guinea, New Zealand, and Australia.

This plant is a trailing vine and can grow five feet in length. The leaves grow between four to eight inches long and one and one-half to four inches wide. Blooms appear in the spring and summer and will have white or cream-color clusters of star-shaped flowers. The flowers release their scent at night when natural pollinators come out. 


All these plants are easy to take care of - it's just time-consuming in terms of watering. When the majority of the plants are outdoors during the summer, it is much easier since the rain is usually sufficient to take care of them. When I transition them back inside, I do a lot of pruning of each plant since they seem to grow quite a bit in the three months they are outdoors. 

In an ideal world, I would have plants in each room of the home. However, there isn't enough light in all of the rooms. I haven't gotten to the level of plant shelves and grow lights. However, maybe someday that could be a possibility. It would give me something fun to do with my time as I learn about different plants and how to grow them. 

Sunday, August 29, 2021

Tortelloni Caprese Salad

 In the September 2018 Costco Connection, there was a recipe for Tortelloni Caprese Salad. The recipe used six Kirkland items. However, I adapted the recipe using items from the grocery store, homemade things, and produce from the garden or CSA. 

The recipe is easy to make and the results are delicious! I ate this hot and cold, and both ways are excellent. There's a lot of flavor, especially from the fresh basil and the homemade pesto.

I'll be making this again while the cherry tomatoes and basil are prolific in the garden.

Ingredients

24 ounces cheese tortelloni

16 ounces grilled chicken breast strips (I didn't include these)

16 ounces fresh mozzarella, pre-sliced log

2-3 cups cherry tomatoes

1-2 cups basil pesto (I used a homemade recipe)

1/4 to 1/2 cup Parmigiano-Reggiano, grated

fresh basil for garnish

balsamic vinegar, to taste

Directions

Prepare the tortelloni according to package directions, drain and set aside. Cut the chicken strips and mozzarella into bite-size pieces. Halve the cherry tomatoes, if large.

Place tortelloni, chicken, and tomatoes in a large bowl, toss with 1-2 cups of pesto, using enough pesto to thoroughly coat.

Allow pasta dish to cool a bit and toss in mozzarella cubes. Garnish with grated Parmigiano-Reggiano and fresh basil. Drizzle with balsamic vinegar before serving, if desired. 

Can be served warm, cold, or at room temperature. 

Makes 8-10 servings.

Tuesday, August 17, 2021

Lavender Scones

One of the recipes I tried this year for the County Fair was Lavender Scones. I've had this recipe for a while and have been waiting until the lavender in the garden was growing well enough to be clipped. 

I used three different types of lavender for this recipe and it ended up being a nice, subtle blend. The recipe is easy to make. The only change I would make is to use a larger biscuit cutter. I used a small one for the County Fair and the scones puffed up and then tilted to one side. That's definitely not good with judging. 


So, I got fifth place in the County Fair. There are only six places awarded. If you're not in the top six, then you don't get a ribbon. The other suggestion from the judge was to bake them a bit longer so the top was more brown. I wouldn't do that. I think the top is brown enough. Anything more would have resulted in a harder crust which I wouldn't have enjoyed. 

I'll be making these scones again during the summer and early fall when the lavender is still outdoors, and in the winter using either dried lavender or lavender from the plants I bring indoors. (I'm going to see if I can overwinter some lavender indoors.)

Ingredients

2 cups all-purpose flour
1 large egg
1/4 cup granulated sugar
1 1/2 tsp vanilla extract
2 tsp baking powder
2 tsp lavender
1/3 tsp salt
1 egg mixed with 1 tsp water for glaze
1/3 cup unsalted butter, chilled
1/3 cup heavy whipping cream
2 tbsp raw sugar (turbinado sugar)

Directions

Preheat oven to 425 degrees. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, lavender, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined.

With lightly-floured hands, pat the dough into a 1/2" thickness on a lightly-floured cutting board. Using a floured heart-shaped cookie cutter, cut out hearts from dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. 

Lightly brush the tops of the scones with the egg mixture and raw/turbinado sugar, if desired. Bake for 13-15 minutes or until lightly browned. 

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.



 

Saturday, August 14, 2021

Chicken Enchiladas with Red Enchilada Sauce

My sister gave me a recipe for Chicken Enchiladas with Red Enchilada Sauce. She found it online and experimented with it a little to come up with a version that she liked. I made her version of the recipe and it turned out great. I added some fresh vegetables and herbs from the garden and CSA to give it some color extra flavor. 


There was plenty of enchiladas for multiple meals - dinner plus several lunches. It reheats well which makes it a great recipe to make during busy weeks. 

Ingredients

Chicken Enchiladas 

2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
salt and pepper
2 teaspoons cumin powder (my sister didn't use this, but I will try it next time)
2 teaspoons garlic powder (my sister didn't use this, but I will try it next time)
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed (or 1 can corn)
5 canned whole green chilies, seeded and coarsely chopped (mild or red pepper)
4 canned chipotle chilies, seeded and minced (I couldn't find these, so I didn't use them)
1 can black beans, rinsed
8 tortillas
Red Enchilada Sauce
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes

Red Enchilada Sauce

4 tablespoons olive oil
4 tablespoons all-purpose flour
1/2 cup chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
4 cups chicken or vegetable stock
fine sea salt, to taste

Directions

Chicken Enchiladas

Cook chicken with 1 tablespoon oil and season with salt and pepper. Bake at 450 degrees for 15-18 minutes or until the chicken is 165 degrees.

Saute onion and garlic in 1 tablespoon oil until tender. Add corn and chilies. Stir well to combine. Add black beans and saute for 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. 

Coat the bottom of a 9"x13" pan with a ladle of enchilada sauce. Heat the tortillas high for 30 seconds to soften them. Spoon 1/2 cup of the chicken mixture and a spoonful of sauce in each tortilla. Fold over filling, place the enchiladas in the pan with seam side down. Top with the remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated (350 degree) oven until cheese melts. Garnish with cilantro, scallions, sour cream, and chopped tomatoes before serving. 

Red Enchilada Sauce

Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin, and oregano, and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for 10-15 minutes, uncovered, until the sauce has slightly thickened.

Give the sauce a taste and season with salt, if needed.

Friday, August 13, 2021

Quinoa with Fennel, Vegetables, and Raisins

This recipe is one that I tasted at an open house at Hazelden many years ago. It calls for couscous and cilantro, which I didn't have this time. However, I replaced the couscous with quinoa which tasted great. What sets this recipe apart from other ones I've had is that it uses a head of fennel. I like the taste in this recipe.

Ingredients

1 box couscous, plain (I used about a cup of quinoa instead and followed the package directions for it)

1/2 cup extra virgin olive oil, divided

1 pint red pear or cherry tomatoes, cut in half

1 head fennel, bulb only, small diced

1 cucumber, peeled, seeded, and small diced

1/2 red onion, peeled, small dieced

1 cup raisins 

2 bunches Italian flat-leaf parsley, picked and chopped (I used one bunch of regular parsley)

1/2 bunch cilantro, picked and chopped

juice of 4 lemons

salt and pepper

Directions

Place one box of couscous in a large bowl. Bring 2 cups of water to a boil. Drizzle 2 tablespoons of olive oil over couscous along with salt and pepper. Pour boiling water over couscous and cover. Mix with a fork; cover with plastic, wrap and set aside for 5 minutes. 

Remove plastic, fluff couscous with a fork to avoid lumps and let cool. Once cool; add the remainder of the ingredients and toss well. 

Make sure all the ingredients are ready before making the couscous. For variety, sprinkle crumbled feta cheese on top just before serving. 

Monday, August 9, 2021

Garden Fresh Corn Salad

While scrolling on Facebook early one morning, I came across a recipe that the Stillwater Farmers Market shared for Garden Fresh Corn Salad. Having been given a bag of corn, I needed to find some recipes to use it. 

This recipe used 5 cobs of corn as well as quite a few ingredients I had from the CSA and my garden. Everyone liked it (except Olivia who doesn't like fresh, raw vegetables), so I know I'll make it again. 

Ingredients

3 cups raw corn kernels (about 5 cobs)

1 medium tomato, chopped

3/4 cup chopped green onions (I used a regular onion since that's what I had from the CSA)

1 cup quartered and sliced cucumber

1/2 cup fresh leafy herbs (e.g., basil, dill, mint, parsley, and/or cilantro - I used all of them except cilantro which I don't have in my garden)

1/2 cup chopped radishes

1 medium jalapeno pepper (optional) (I didn't use one)

1/3 cup feta cheese or 1 ripe avocado diced (I used the avocado)

Dressing

1/4 cup extra virgin olive oil

1 tbsp red wine vinegar

2 medium cloves garlic, minced

1/2 tsp fine sea salt

freshly ground pepper to taste

Directions 

Mix the salad ingredients together in a large bowl. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and mix well.