Cottage Blend {homemade herbal tea}

Cottage Blend {herbal tea}

my creation

                                                                                                   

Chamomile
2 kinds of mint {spearmint and ?}
Rose petals
1 cinnamon stick
lavender buds

Dehydrate flowers and herbs in food dehydrator or method you prefer

Place in a mason jar or canister.
 {store in a cool dark place}

Herbal teas are fun to make and most herbs are so easy to grow.

Other herbs and things one could {grow or buy} for use in a herbal tea are:

dried citrus peels

lemon balm

cat nip

echinacea

ginger root
Thyme

Rosemary

Peace and Love,
Georgiann

Stuffed Zucchini

Stuffed Zucchini
In a large pot boil zucchini WHOLE for about 5 minutes.
{I used one medium sized for this recipe.

I was cooking for just me.}

Meanwhile.....


In a skillet brown a small bit if bulk Italian sausage {I used 1/3 of a small tube}
You could also use a vegetarian sausage.
once browned add

1/4 cup frozen kennel corn

1 tablespoon chopped onion
1 tablespoon chopped red OR green bell pepper
1/4 cup shredded Parmesan cheese
2 tablespoons cream cheese

Cut steamed zucchini in half and with a melon scoop or a apple corer hollow out the center.
Place on a cookie sheet and add filling.

Top with dry Panko {a Japanese breadcrumb}

Bake for about 30 minutes at 350.

Enjoy!

Peace and Love

Georgiann

Flatout Good Veggie Pizza!





In a skillet with a tad of olive oil,
toast both sides of Flat-Out flat bread until crisp!



Cut and Saute Veggies:

Mushrooms,Onion,Swiss Chard and Zucchini

{You could also use a bit of garlic}

Oh the yummy smell of fresh garden veggies~
To your pizza {add tomato sauce if you wish} I did not
Then top with veggies and a bit of cheese!
I also added some fresh sniped herbs:
Parsley and Chives!




Pizza should be crisp.

Cut with pizza wheel and enjoy!

 Veggies used in the recipe that were from my garden were:
 Swiss Chard zuchinni,onion and herbs parsley and chives.

Peace and Love,

Georgiann

Fresh Garden Veggie Enchiladas

Veggie enchilada after baking

Garden Veggie Enchiladas

Fresh tomato sauce (made from garden tomatoes) you could also use canned
Envelope powered enchilada sauce mix (make as directed on package)

Corn tortillas

Cheddar or Colby/Jack cheese (small amount)

Veggies for the center:

Mushrooms sliced
Zucchini sliced into rounds
Onion chopped

Carrots steamed

Saute veggies in pan with olive oil until tender.




Picture of sauteed veggies before adding cheese and top layer!


Most of the veggies were from my garden!
(all but the mushrooms and carrots were from my garden,my carrots did not do good this year:( Most years I have a ton but not this year!)

I make single serve trays of enchilada~

I layer:

sauce,corn tortilla,then a bit more sauce...

next add sauteed veggies (about 1 generous cup)

Sprinkle with a bit of cheese (about 1/4 cup or less)

Top with another corn tortilla and a bit of enchilada sauce

Bake at 350 for about 35 minutes~ Enjoy

Peace and Love,

Georgiann

How To Make Elderberry Syrup~

This elderberry syrup is a wonderful health remedy for flu's and cold.

Ingredients you will need.

1/2 dried elderberries or 1 cup fresh or frozen
1 cinnamon stick
5 whole clove
1 tablespoon freshly grated ginger
2 cup of water

1 cup of wild honey~

I hope you will enjoy making this recipe!

Peace and Love~
Georgiann

Yam and Black Bean Burritos

Yam and Black Bean Burrito


Boil and mash 1 yam (or orange sweet potato)

1 can of black beans rinsed and warmed

A bit of cheddar or other favorite cheese shredded

Corn tortillas

Ground Cumin

Olive oil for frying

~~~~~~~~~~~~~~~~~~~~~~

Take corn tortilla and sprinkle with cumin

then layer a bit of each of the other ingredients

yams,black beans and cheese

fry in a bit of olive oil then fold and eat!


Your could top with fresh garden salsa if desired!




Enjoy! 


Peace and Love,


Georgiann

Golden Zucchini Fritters

                                                                Zucchini Fritters



2 small or 1 med zucchini (I used a golden zucc from my garden)

shred and use a towel to dry most or all the moister from the shreds

(about 2 cups)

To the shreds add:

1 teaspoon chopped garlic

1/2 cup bread crumbs (I used Italian) but you could use homemade dry bread crumbs with a pinch of Italian seasoning.

1/2 cup shredded Italian cheese blend

1egg

salt and pepper


To cook:

Heat up a few tablespoons of olive oil in the bottom of a large skillet.

Pat zucchini mixture into patties (they will be somewhat wet and mushy but should hold together) if they don't add some more bread crumbs.

Cook fritters until golden on first side then gently flip and cook the other side.

Plate up and sprinkle with a bit of cheese shreds and some fresh herbs (I used parsley and chives from my garden)

Dipping sauce:

I used Ranch dressing with pepper flakes sprinkled on top.

You could also use are marinara sauce or spaghetti sauce

I hope you all had a wonder summer!

Peace and Love,

Georgiann