freefoodfromnature.blogspot.com
Harvesting from Natures Garden: Apple Smoked Teriyaki Salmon
http://freefoodfromnature.blogspot.com/2011/10/apple-smoked-teriyaki-salmon.html
Harvesting from Natures Garden. Wednesday, October 19, 2011. Apple Smoked Teriyaki Salmon. Hot Smoked Salmon, Teriyaki brine, with applewood. This "hot" application of smoked salmon, brings forth the natural sweetness of salmon with a hint of apple and garlic producing a light flaky tender moist salmon, sure to turn even the most reluctant fish eater! Prep time: 2 hours Cook Time: 2 Hours Total Preparation Time: 4 hours. 1 fillet of fresh salmon. 1 cup of brown sugar. 1/2 cup sea salt. 1/2 cup soy sauce.
rainladyfisher.blogspot.com
How to Fish more....: There is no time like the present!
http://rainladyfisher.blogspot.com/2011/09/there-is-no-time-like-present.html
How to Fish more. Tuesday, September 20, 2011. There is no time like the present! My husband and son fishing together on the Deshutes River in Oregon. With our hectic lives, finding time to fish can be almost impossible. Increase your time on the water by prioritizing family time, family vacations in and around your fishing destinations! Your wife will be either fishing too or taking pictures with that new digital camera, she can't get enough pictures of you with the children anyway. Positive feedbac...
reneeallencreation.blogspot.com
Cooking from the Garden: Garden Zucchini and Tomato Breakfast Burritos
http://reneeallencreation.blogspot.com/2011/09/garden-zucchini-and-tomato-breakfast.html
Cooking from the Garden. Wednesday, September 7, 2011. Garden Zucchini and Tomato Breakfast Burritos. What do you do with all those extra zucchini and veggies that have grown in abundance from your garden? Make breakfast of course! This serves two large burrito portions in about ten minutes! 2 slices of bacon. 1/2 cup or 1/4 of yellow onion, chopped. 1 small zucchini or 1 1/2 cup of chopped zucchini. 1 tomato, medium chopped. 1 smashed garlic clove; also minced. 2 eggs - best with free range organic.
freefoodfromnature.blogspot.com
Harvesting from Natures Garden: Hearty Smoked Salmon and Chanterelle Chowder in bread bowls
http://freefoodfromnature.blogspot.com/2011/10/hearty-smoked-salmon-and-chanterelle.html
Harvesting from Natures Garden. Thursday, October 27, 2011. Hearty Smoked Salmon and Chanterelle Chowder in bread bowls. Hearty Smoked Salmon and Chanterelle Chowder? Don't ask how I came up with the idea, we harvest food from nature and this years' bumper crop got me thinking. What to do with all this salmon and all these chanterelles. Since my specialty is soup, why not put them together like a bisque? 4-8 oz. of smoked salmon - flaked apart. 1 cup of dry chanterelle mushrooms (see above). First make w...
freefoodfromnature.blogspot.com
Harvesting from Natures Garden: Savory Chanterelle Mushroom Breakfast Skillet
http://freefoodfromnature.blogspot.com/2011/09/savory-chanterelle-mushroom-breakfast.html
Harvesting from Natures Garden. Monday, September 19, 2011. Savory Chanterelle Mushroom Breakfast Skillet. A savory filling dish, great for people who don't like mushrooms as Chanterelles are one of the meatiest, delectable, tasty mushrooms out there! Two hungry people or 3-4 lite breakfast eaters Prep time:. 4 pieces of chopped bacon. 2 Yukon gold potatoes - chopped 1/2" squares. 2 beaten eggs - range-free organic. 1/2 cup of chopped chanterelle mushrooms. 1/2 cup of onion - chopped. Sea Salt -to taste.
reneeallencreation.blogspot.com
Cooking from the Garden: Garden Chicken Fajitas
http://reneeallencreation.blogspot.com/2011/09/garden-chicken-fajitas.html
Cooking from the Garden. Monday, September 19, 2011. Fresh garden veggies from my garden pictured with Garden Chicken Fajitas. Who says cooking healthy has to be boring and flavorless? This quick little dish with delicious garden veggies helps keep you trim while satiates your appetite! Serves: Two normal humans with large appetites and a desire to lose weight and feel full. Prep time:15 min. 10 oz Chicken tenderloin (4-6 pieces) fajita sliver cut. 1 1/2 cup Garden Zucchini cut in 1/4" thick half moons.
reneeallencreation.blogspot.com
Cooking from the Garden: January 2012
http://reneeallencreation.blogspot.com/2012_01_01_archive.html
Cooking from the Garden. Saturday, January 7, 2012. With the recent drop in temperature I started becoming concerned about my carrots in the ground in January. Why were they still in the ground? Because I wanted carrots longer than an inch long. It was shortly after our fourth frost, so worried that they would rot, I dug them up. They were still an inch long, but round like radishes. Little Liliputian carrots are sweet and were hardly a side dish, trying to steal center stage that night at dinner! If we ...
