Tag Archives: dill

Pickle-d-licious Radishes

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Here are some facts about my garden and me:

  1. I always start with at least a loose plan of planting in the spring, but by the time I’ve planted the tomatoes, peppers, and beans, I just start planting wherever.  But I generally know where things are.
  2. I would plant things all summer, if I could.  Or all year.  But I don’t want to live in a land without seasons.
  3. My garden is never weed-free, even after I’ve weeded.  I just get the biggest ones and spend an hour-and-a-half weeding once every two weeks instead of 10 minutes a day.  Of course, it doesn’t help that it keeps raining here.
  4. I have a love/hate relationship with the pumpkin plants taking over my garden.  Any semblance to a planned plot (see #1) is gone.  Let’s just say that come this November, I don’t think we’ll just be chucking the jack o’lanterns into the garden to decompose over the winter…
  5. Three or four years ago I planted my first packet of basil and had an amazing crop and discovered my love for basil from the garden–fresh and dried.  In each growing season since then I’ve planted not one but at least three packets of basil in the hopes of growing a forest of basil; I’ve never had a crop as good as the first. 😦
  6. I’ve started planting radishes in the garden for a few reasons:

a) they grow quickly and allow me to pick something while I’m impatiently waiting for everything else to grow;

b) planted around the base of squash and cucumber-type plants, they’re supposed to help keep the enemies away (i.e. squash bugs, cucumber beetles, borers, and anything else that kept me from the many cucumbers/pickles I was hoping for last year, since I love pickles); and

c)  when all washed and cleaned up, they look pretty in a bunch.

IMG_2535I wouldn’t say I grow radishes because I adore their taste.  I appreciate them sliced and tossed in a salad.  I’ll eat a couple plain or with a sprinkle of salt or dipped in a healthy glop of ranch dressing, but I really don’t go reaching for one upon encountering a veggie tray at a potluck.  It’s at this point that if the real-life voice of my husband doesn’t chime in, the husband’s voice in my head does: Then why in the world are you growing them? For my point #6 above.

So after harvesting, cleaning, and sharing a good bunch with my friends at church, I still had a bowl of them sitting in my fridge, taking up space.  What to do, what to do?  Thinking back to my point #6 and the reason for planting them — to keep my dreams of pickles intact — would slicing them, nestling them in a jar next to sliced garlic, young onions, and fresh dill, and then drowning them in a sweet & sour vinegar solution be the answer?

IMG_2656So pretty and so tasty!  

This easy pickling can be done with any veggies of your choosing.  Jalapeños and banana peppers are especially tasty.  Green beans are also delicious.  Toss with lettuce salads, top burgers and sausages, eat straight from the jar… all good!  Why not make a pickled mixed veggie salad and toss with pasta for a quick meal?  The possibilities are as limited as your imagination.  

As for my garden, well, we’ll see what I can find growing in the pumpkin jungle.  I’m working on nursing my tomato vines to ripe abundance; I’ve picked several jalapeños and a handful of green beans.  I excitedly saw a few purple and dragon tongue beans almost ready for picking.  There are a few small cucumbers hiding in there. And I spied the turnips poking their purple heads up out of the dirt the other day.  Have I grown or made anything with turnips before?  Well, no!  But #7 in my garden list is that it gives me the chance to economically experiment with foods I’ve never dealt with before. That, my friends, is my kind of fun!

As for these radishes, I’ve been stealing slices from the jar ever since… 🙂

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Pickled Radishes with Young Onions, Dill, and Garlic

  • radishes, sliced thin (about 3/4 cup)
  • 3-4 young green onions, tops removed about 2″ from white bulb
  • 4 garlic cloves, sliced thin
  • 1 sprig fresh dill*
  • 1 Tbsp. kosher salt
  • 1 Tbsp. sugar
  • 1 cup vinegar
  • 1 cup boiling water

Cram as many radishes and onions as you can in a clean pint jar with the garlic and dill .  Add salt, sugar, and vinegar.  Add enough water to fill jar.  Cover tightly and shake to dissolve sugar and salt.  Keep in refrigerator, shaking every couple of days to mix.  You can eat them as soon as an hour or so after mixing; the longer they sit, the more pickle-y they become.

*If you don’t have dill, it’s okay.  The pickled veggies will still taste great!

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Hard to Dill-iver This Week

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It’s the week of Christmas and I should have a plethora of recipes to share, right? Thing is, I’ve been so busy baking and shopping and what-not that my writing and posting have sort of taken up residence on the back burner. And the ONE set of pictures I took of one of this week’s meals didn’t turn out. Ah, yes!

So on this Friday of Christmas week, I’m going to pretend that it’s two days earlier (wheatless Wed.) and share a quick gluten-free recipe for lemon dill chicken with sauce that came in handy last week as things started getting crazy and busy. There’s no picture, so you’ll have to pretend it looks fabulous! The truth is, it’s super-easy and super-tasty, and you’re just going to have to take my word on that. 🙂

As you prepare for the holiday weekend, may your days be merry and bright and not too crazy! May the Peace that God sent to earth at Christmas fill your heart and give you great joy!

Merry Christmas!

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Lemon-Dill Chicken

  • 4 boneless skinless chicken breasts
  • 1/2 cup vegetable oil
  • 1/2 cup lemon juice (I use the bottled stuff)
  • 2 tsp. dill (dried)
  • 1 Tbsp. salt
  • 3 tsp. garlic powder, divided
  • 1 Tbsp. vegetable or olive oil
  • 1 cup water
  • 4 Tbsp. cornstarch dissolved in 1/4 cup cold water
  • 1 tsp. black pepper
  • 1/2 cup sour cream (optional)
  • cooked rice (or noodles, if you don’t want gluten-free)
  1. Place chicken breasts in resealable plastic bag. Add oil, lemon juice, dill, salt, and 2 tsp. garlic powder. Seal, shake and place in shallow baking dish (to avoid spills and leaks), making sure chicken is covered in liquid (you may add a bit of water to help cover the chicken without too much sacrifice to the flavor). Refrigerate for 15-30 minutes (but no longer than an hour).
  2. Heat 1 Tbsp. oil in large skillet over medium-high heat until shimmering. Meanwhile, remove chicken from bag but do not discard liquid; set liquid aside and place chicken in skillet. Brown chicken on one side (about 4 minutes); turn and brown other side (about 4 minutes). Cover and cook until juices run clear when cut in thickest part and internal temperature reaches 165 degrees (about 15 minutes).
  3. Transfer chicken to a plate, cover with foil. Add reserved liquid to skillet, and heat to a simmer, stirring up any browned bits. Add water, cornstarch mixture, pepper, and garlic powder and heat to boiling, stirring constantly until mixture is thickened. If mixture is too thick, thin with a bit of water. Reduce heat to low; add sour cream until smooth, if using.
  4. Serve chicken and sauce with rice or noodles.