Fall Colors

Fall is really beautiful in the mountains with the colors turning from green to yellows, reds, and browns.  These are some Mexican sun flowers that I grew this year that really show  the seasons brightest colors.

This variety does not throw large seeds that you can roast, but the colors are worth growing them.

                                          

                                             

Hope all you bloggers have a great day.....  Food pusher will be back with more great recipes soon.

Stuffed Loin of Pork with Tamarind Sauce

Hi everyone, it's a beautiful day on the Mountain. I want to start by saying thank you to the dogs' Auntie Jeannie for sending the cute hat to the kids.  Let's get ready for Winter with some comfort food fit for company.                

 Ingredients for Stuffed Loin of Pork
1 loin of pork
1 c. diced onion
6 links spicy breakfast sausage broken into small pieces
2 c. chicken broth
1/2 c. dried cranberries
1/2 c. chopped celery
3 T. butter
4 c. dried bread cubes
1 t. chopped thyme
2 T. finely chopped sage
2 t. salt
1 t. pepper
( or season to taste)

Ingredients for tamarind sauce
1 c. orange juice
1 c. water
1 1/3 c. sugar
1/4 c. marsala wine
1/8 c. basamic vinigar
1/3 c. dried cranberries
1/2 c. chopped dried apples
1/3 cup plumb preserves
3 T. butter
1/2 c. wet tamarind (usually found in specialty Indian food stores)
  Simmer first 3 ingredients for 15 min. on low heat, strain and return liquid to pot disregarding all fiber and seeds left behind by tamarind. Add all remaining ingredients and  simmer until thick and bubbly,(about 25 minutes)
In Large pot brown onions, celery and spicy sausage.  Add one c. chicken broth and simmer 'till vegies are soft. Add spices, dried cranberries, 3 T.butter and simmer 10 more minutes.  Add 1 more c. chicken broth and bread cubes.  Take off heat and cover, and let rest .  Prepare pork loin by laying cleaned pork on cutting board.  Splay out meat by making shallow long cuts along the center.  Lay the meat on a large sheet of foil while stuffing.  Stuff down the center and fold beat up around the edges to create a pocket for the stuffing.  Wrap in the foil so all meat is covered, and place in roasting pan with the seam up.  Bake for 45 minutes in 365' oven or until meat is cooked through.   Let rest for 15 minutes in foil.  Uncover, plate and drizzle tamarind sauce over top.  This dish pairs well with garlic mashed potatoes and favorite green salad to start.  Indulge!

Stay well, and Foodpusher will visit again soon.

Dogs in Hats

Hi everyone, Fall has come around again and the weather is crazy!  Heidi and Rusty-Boy got new hats for   Winter.  Dogs in hats are so cute!  All is well on the Mountain.  Food-pusher will post some yummy recipes soon.

Stuffed artichokes

Stuffed Artichokes

       This is great for a nice lunch or a starter for dinner.  Serve hot with a fresh slice of sourdough.

       4 to 6 med to large artichokes

       2 diced fresh ripe tomatoes

        1/4 c. flat leaf parsley, chopped

        1 small red onion, diced     

        1 small can sliced black olives

        2 large cloves garlic, minced 

        1/2 c. bread crumbs

        1/2 c. parmesan cheese, grated 

        1/2 cube butter, melted, and white wine, about 2 cups

Cut top of artichoke off with sharp knife.  Use kitchen scissors to trim tops of remaining leaves and rub all cut areas with fresh lemon juice.  Cut the center out from the top leaving the cap intact as to create a cup to fill.  Make sure to remove all fiber from inside.  

In separate bowl mix all ingredients except artichokes or wine.

Now using a spoon fill artichoke cups with filling mixture and arrange in deep covered baking dish.  Pour white wine(a dry wine)over the top until there is about two inches of liquid covering the bottom of the pot.  Cover, and bake in 350' oven for one hour.  Make sure you can pull the leaves out easily. 

        

           

       

Baskets

Spring seems to be never-ending this year with all the rain and strange weather...

A tisket a tasket a pink and orange basket.  These were my living Easter baskets this year and this application could be adapted to any decorative basket that can be lined with foil.

These baskets have been lined with two pieces of foil.  Try to cover all areas of inside of basket.  Then fill with potting soil and spray with water until soil will not absorb any more.  Now put grass seed and small plants into the soil.  Set in sunny window, and keep moist with sprayer bottle.   So.. this blog didn't turn out like I had anticipated....I will keep trying to get it right.  I am sure you get the picture, but evidently I still haven't.....See ya soon, Foodpusher.

Anti-pasto

Hay all! I know it's been way too long since I have made a new post, so I hope this works.  First I want to thank Titus Wiloughby-Woods for the new blog banner.  Isn't it great?  So I will try a short post and see if I still remember how to do this....  Anti-pasto does not have to be meat and cheese.  Any vegitables and fruit are always a welcome guest on the anti-pasto platter.

New Banner

I would like to thank my friend Titus Willoughby Woods for my new blog banner. He made this photo with multiple pictures of Me and my dog Heidi. To see more art by Titus go to TitusArt.com.

Veggies Au Gratin

This is just like scalloped potatoes, except you use fresh veggies instead of sliced potatoes.  Let's get cooking.  Choose 2 lbs. of mixed veggies, broccoli, cauliflower, and carrots.  Presteam these to just fork tender and stop cooking by imersing steamed veggies in ice water.  Quickly drain all water off 'till dry.
2 lbs. mixed veggies, steamed.
1/2 red onion, sliced
2 cups low fat milk
1 lb. sharp cheddar cheese, grated
3/4 cup flour
salpepper
fresh nutmeg, grated
In large caserole dish, layer steamed veggies with sliced onion, flour, and cheese, then pour enough milk over the top that it just covers mixture (you may need more than called for.
top with desired amt of salt and pepper.  Sprinkle 1 tsp nutmeg over top and bake at 350' until brown and bubbly on top.  Serves 6 for main dish and 8 for side.  Enjoy!

Dogshow Time

So, let's see if I can get blogging... Rusty-Boy has done well this Spring taking a 1st, 2nd, and 3rd in his class a few weekends ago in Dixon California.  He will be showing often this summer and we hope he gains his champianship by this Fall.  The whole process starts with a bath, then grooming and stacking.

He is so good in the bath, that he gets in all by himself.

His nails get clipped.

Practice makes oh so perfect.

The Judge is impressed.

Rusty-Boy is on the far left, and these are his litter mates, and Mom is in the middle. Go Redheads!

Heidi wins Best in Spectator every time!  See you at the next dog show!

Irish Eyes Are Shining

Hi everybody!  long time no blog.  Happy St. Patric's Day!  We have been having lot's of fun playing dress up and just having a fun day.  Maybe too much fun.

What a day!  Hope all of you had as much fun as we did.

Foodpusher's Asian Inspired Burgers

These Burgers can be prepaired on an in-door grill, but they taste best when BBQed with charcoal outdoors.
1/4 lb. good ground beef
1/4 c Teriyaki sauce (Use the thick kind, the thin stuff causes the burgers to break too easily.)
1/4 c onion, minced
4 slices swiss cheese
4 large Hawiian buns(Onion buns are good, too.)
3 cups thinly sliced Chinese cabbage
1 sm. can crushed pineapple
1/2 c mayonaise
1 grated carrot
2t. ginger powder
salt and pepper
1t. garlic, mined
  Combine cabbage, pineapple, mayonaise, carrot, ginger, garlic, salt and pepper in large bowl, and stir just until cabbage is covered. Refirdgerate 'till later.
  Mix burger,Teriyaki sauce,onion, salt and pepper in bowl. Then form into 4 burgers.  Grill burgers to disired doneness and top with swiss cheese and let cheese melt.  Butter the buns ahaid of time so you can throw them on the grill at the end to toast.  Then top with the Asian Slaw.  I like to enjoy my Burgers with a cold Asian Beer.  Yum!!!