Tag Archives: onions
Our 1st harvest of 2015
Baby ball squashes
Baby tomato
Yucca blooms
A thunderstorm sneaking over the horizon
Baked Bruschetta Toasties
Now that some of our green onions are mature enough to harvest, it’s time to make some Bruschetta toasties. Later on in the season, I’ll be replacing a few more of the ingredients with homegrown. But for now, we have fresh onions and we’re happy with that. 🙂
Bruschetta can be used in many ways. It can be eaten like a small side dish or mixed in a salad. It’s makes a dandy pizza topping. We enjoy it made into toasties, the recipe is quick and easy. It goes well as toppings on baked chicken too. I’m figure there’s quite a few ways of using bruschetta to make tasty foodies.
I’ve altered my 2012 Bruschetta Recipe to accommodate our new low sodium diet. I’ll post the original recipe under my new one.
If you try one of my recipes, I hope you’ll let me know how it turns out for you and any changes you made to it.
🙂
Bruschetta Mix (2014)
1 can (14.5 oz) Hunts ‘No Salt Added’ Diced tomatoes with Basil, Garlic & Oregano – drained
1 can (8 oz) Mario ‘Low Sodium’ medium black olives – drained & chopped
1 cup chopped onions
3 tbsp olive oil
1/2 tsp basil
1/4 tsp parsley
1/2 tsp Mrs Dash Garlic & Herb
1/4 tsp Morton ‘Lite’ salt mixture
1/8 tsp black pepper
Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.
Baked Bruschetta Toasties
Sara Lee Honey Wheat bread
Sargento 4 Cheese Mexican
Preheat oven to 350°
Place slices of Sara Lee’s Honey Wheat bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 12 minutes until cheese is melted.
allow to cool
enjoy
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Bruschetta Mix (2012)
1 can (14.5 oz) petite diced tomatoes – drained
(you can use chopped fresh tomatoes)
1 can (8 oz) medium black olives – drained & sliced
3/4 to 1 cup chopped onions
1/4 cup olive oil
3/4 tsp basil
1/2 tsp garlic salt
1/4 tsp salt
1/4 tsp black pepper
optional ingredients:
chopped mushrooms
chopped bell peppers
Mix all these ingredients together and put them in an airtight bowl and refrigerate for up to 3 days.
Baked Bruschetta Toasties
Preheat oven to 350°
For this you need your choice of sliced bread. (We like herb bread)
Place slices of bread on a cookie sheet
Put Bruschetta mix on slices of bread and cover with shredded cheese.
Bake for 8 to 10 minutes until cheese is melted.
allow to cool
enjoy
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Wishing you all a great week & delicious foods!
Beautiful Weekend for Gardening
It was a beautiful weekend. The temps were in the 80’s and it was mostly sunny. The wind was gusting from time-to-time, but thankfully it wasn’t chilly.
My husband rotortillered the garden and got half of it planted. He planted onions, beans, potatoes, spinach and radishes.
I like his row markers. It’s bamboo with plastic golf balls on top. 🙂
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It rained last night and the temps are dropping, it’s in the low 60’s today. It’s a gray dreary day. It’s not supposed to get below freezing or anything, but it might frost at night or get cold enough to nip or kill non-cold-tolerant plants/buds/blooms.
It’s officially Dogwood winter.
and we still have several little winters to go before warm weather sets in for the year.
The next few weeks will be up and down like this. This part of Spring usually costs home-gardeners dearly because they’ll be convinced the cold snaps are over and plant plants that aren’t cold tolerant and then lose them all with a frost. I’ve seen it happen so many times. It always makes me sad.
Some folks, like us, keep containers on hand to cover up any plants in the garden, during the colder nights that might frost or be cold enough to kill plants .
We try to be patient to plant, but it’s so very hard when the sun shines and the stirring of the need to be out digging in the soil overwhelms us.
Planting/starting seeds/seedlings in trays in the house helps curb some of my anxious need to plant in the garden during this ‘chancy’ time of the season. I tend the plants so carefully that I feel a bit like they’re my babies and I become over protective of them. I’ll keep them in the house during cold days and nights. When the days are warm I’ll tote them outside and set them on the porch. it’s a lot of work, but I need the exercise. lol
..
I’m quite pleased with my seedlings. They’re healthy and happy. I transplanted them to bigger containers.
I took a photo before I wiped off their new cups, I hope you didn’t mind seeing a little dirt. lol
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I planted my basil and parsley in they’re permanent containers for season. They’ll be just fine growing in them during the Summer. I love having fresh herbs on hand. 🙂
I still need to wait for the peppers to grow some true leaves before I transplant them to a larger container.
It was a peach of a weekend. My husband and I look forward to more pleasant weather and gardening.
I hope you all had a pleasant weekend and was able to go outside and enjoy some soul refreshing sunshine and warm weather. 🙂 (except for Barb, I hope she’s enjoying some nice cool breezes and getting a much deserved break from the hot summer temps of Oz. 😉 )
Joys Of Creating 