Back in the kitchen

Back in the kitchen

Happy Friday, ladies!  We have talked a lot of fashion this week, so join me as I go back in the kitchen!

Of course, I spend time during the summer in my kitchen, but there is something about September – December that beckons me back in the kitchen….with a smile!

I suppose I just love to cook fall and holiday fare.  I also love to cook the comfort food we find warm and cozy when the weather turns.

On Sunday, I will have my own stew recipe for you, but today…join me in a few small ways, as I go back in the kitchen.

BACK TO THE KITCHEN – SMALL JARS

Back in the kitchen

Right now, our Saturdays are built around one thing….college football….which we put on morning until late at night.

It is the perfect day for me to see the games as I go back in the kitchen, so I try to accomplish a lot during that day.

That is what I did last Saturday.  I began with my husband’s favorite blueberry concoction which I keep in the refrigerator in jars.

He eats this over his daily yogurt or with granola.

I put two large containers of fresh blueberries (after rinsing) into a pot on the stove with about a 1/4 cup of water.

Then, I sprinkle those with either lemon or orange zest and probably two tablespoons of local honey.

In fact, our favorite grocer HEB just introduced this new honey and I am looking forward to trying it soon.

back in the kitchen

It includes Huajillo and Mesquite to give it a smoky flavor.  YUM!

Back to the blueberries….I cook this until the water is boiling and then on the stove, I mash the blueberries and honey and lemon until most are mashed.

Then I cool it and place in jars for Mr. B….I like it too, but he is passionate about it!

BACK IN THE KITCHEN – FOR THE FREEZER

back in the kitchen

The day before I noticed it was time to harvest my fresh basil, so I decided to make up Basil Pesto for keeping in the freezer.

Back in the kitchen, I place it in the little plastic containers you see above which are perfect sizes for use over a pasta dinner or pesto bruschetta.

I also keep in my refrigerator roasted garlic cloves and onion for use with just about anything.

I keep in the freezer roasted walnuts, so all of these were ready for use.

So, in a food processor, I put about

four roasted garlic cloves and a roasted onion at the bottom

Next, a half cup of roasted walnuts

Next, a 1/4 cup of fresh shredded parmesan cheese

Next, four cups of fresh basil

Over the basil, I sprinkle Himalayan salt, two dashes of cayenne, a teaspoon of lemon zest

Finally, I put about an 1/8 cup of olive oil over everything…then process!

I have three servings in the freezer now.

BACK IN THE KITCHEN – MAKING IT EASY

back in the kitchen

For my return back in the kitchen, I was recently sent a Blend Jet II to review.

I just want to say that if you love smoothies and easy use….you will love this little machine.

So much easier than dragging out the big blender.

back in the kitchen

They also sent these smoothie packets and Mr. B loves them…in fact he is using the Blend Jet II every day.

So, I guess I will need to get another one…love the leopard print…because he always has the blue one!

I like to mix coconut fat free Greek yogurt, cashew milk, and pineapple for a Pina Colada Smoothie.

The Blend Jet II is available:

Best Buy

Target

Walmart

Again, I will have a delicious recipe for you on Sunday….until then, here are some fun items for you to look over as you go back in the kitchen with me!

Check out the Flavors of Fall Cookbook or From Harvest to Home.

Does anyone else like to cook more this time of year and get back in the kitchen?  What are your favorite foods to cook as cooler weather comes around?

Please share…and make sure that you always ….

KEEP SMILING…EVEN WHILE YOU COOK!

By Pamela Lutrell

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back in the kitchen

11 Comments

  1. I do like to cook sometimes, and just recently put a bunch of little containers of pesto in the freezer too. In addition to the ways you use it, I love to top vegetable or bean soups with it, mix it into a vinaigrette, or mix it into a spread for sandwiches. I will for sure try the blueberries, because we love them. A suggestion is to add a small handful of fresh spinach to your smoothie; you can’t taste it, and every bit of greens helps. We made the recipe you shared last week, the quinoa stuffed peppers in the vegetarian version, and they were delicious.

  2. I love cooking and baking, but it is harder I. The summer due to the heat. I think I’m going to make your blueberry topping for my hubby. Thanks for the recipe.

  3. Yes to that yummy sounding blueberry recipe! I’ll be making it too! See what you’ve started? Lol. The blueberry farmers need to recruit you – or pay you a commission, Pam.
    I think the cooler , less humid weather does draw us to the kitchen. It’s fall and comfort food just appeals!

      1. I’m not sure how much sugar you want the children to have, but my local bakery makes pumpkin chocolate chip muffins that are amazing. Use bittersweet chips if you have them and go easy on the amount you use. They’re addictive.
        Baking and freezing veggies are a sign of fall for sure. My doctor suggested eating more bananas: do you think she meant making banana bread – LOL?

  4. Oh I love fall and winter in the kitchen! I’ve already made zucchini bread and pumpkin muffins. They freeze well and I can take them out as needed. I also love chili and soups in the fall … my husband is the cook for those. Of course there’s nothing like a nice pot roast with potatoes for delicious seasonal meal. I’m getting hungry!

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