Welcome to my Kitchen

Despite a deer infestation in Odessa, some local gardeners have an abundant produce harvest. With two fresh produce venders coming to town weekly, this summer, and the nice selection at our local grocery store, most of us have access to summer’s bounty.

Lora Zimprich shared her recipe for One Pot Pasta. This quick to fix, one dish meatless meal uses the abundance from your cherry tomato plants along with fresh herbs.

One Pot Pasta

4 1/2 cups water

12 ounces linguine pasta

12 ounces cherry tomatoes, halved

1 onion, thinly sliced

4 cloves garlic, peeled and thinly sliced

1/4-1/2 teaspoon red pepper flakes (optional)

3 sprigs fresh basil (about 15 leaves) cut into ribbons

2 tablespoons extra-virgin olive oil

2 teaspoons salt

Pepper (a few generous grinds or 1/2 teaspoon)

Freshly grated Parmesan cheese, for serving

Combine water, uncooked pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, salt and pepper in a large, straight-sided skillet. Bring to a boil over medium-high heat. Turn heat down to medium, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 minutes. Toss in a little more olive oil just before serving, if desired.

Serve with lots of Parmesan cheese for sprinkling over portions. Serves six generously (unless you have teenage boys, then it serves five).

Note: this recipe is well worth investing in fresh Parmesan and grating it right before serving. Also, extra-virgin olive oil has the lightest flavor. Other olive oils may be used.

It pays to tidy up your recipe file once in awhile. I found some recipes that were sent in some time ago. My apologies to JoEllen Wollman and Karen Brooks for the delay in getting the next two recipes in the column.

JoEllen shared some of her favorite recipes and one of them, Key Lime Pie with Pretzel Crust, is a tasty summertime treat. It is easy to prepare and only requires 30 minutes of baking time, so you can make it early in the day without overheating the kitchen.

Key Lime Pie

With Pretzel Crust

Crust:

4 1/2-5 ounces gluten free pretzels, to equal 1 1/2 cups crumbs

3 tablespoons granulated sugar

5 tablespoons butter, melted

Preheat oven to 350 degrees.

Place gluten free pretzels in food processor and pulse, process for one minute until pretzels have become fine crumbs. Combine crumbs, sugar and butter in a mixing bowl. Mix with a fork until thoroughly combined. With damp fingers or a small measuring cup, press crumb mixture into a 9 inch pie tin, distributing evenly on the bottom and up the sides to form a crust. Bake 15 minutes. Remove from oven and cool briefly on a cooling rack.

Filling:

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup key lime juice (fresh or bottled)

In a medium mixing bowl, whisk egg yolks, sweetened condensed milk and lime juice together until well-combined. Pour into cooled pie crust. Bake 15 minutes. Remove from oven and set on cooling rack for one hour. Place cooled pie in refrigerator for six hours, or overnight.

Serve with homemade whipped cream or thawed frozen topping. Garnish with smashed pretzel pieces and lime slices.

Note: if diets are strict gluten free, take care to select truly gluten free ingredients.

Karen Brooks recipe for Homemade Refried Beans is easy to prepare and can be made to suit dietary needs, low fat, low sodium, and dairy free, as well as taste preferences. Karen says refried beans are not fried; they are mashed. Karen found this savory recipe at http://moneysavingmom. com. Click on recipes.

Homemade Refried Beans

4 cups cooked pinto beans

3 tablespoons butter, coconut oil, beef tallow, or lard. Avoid olive oil because it can become bitter at high temperatures.

1 cup chopped onion

5 cloves garlic, peeled and minced

2 1/2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons sea salt

1/2 teaspoon chili powder (more or less to taste)

1/2 teaspoon ground black pepper

Milk, water or bean broth, as needed for consistency

In a large kettle or saucepan, sauté onion in selected fat until soft and translucent. Add minced garlic and cook 1-2 minutes more. Add beans. Stir in spices. Bring to a slow simmer and allow to cook on low heat for 10-20 minutes, stirring occasionally. If mixture seems dry, add selected liquid to prevent sticking.

Once beans have cooked down and the flavors have had time to incorporate, mash them with a potato masher or immersion blender until desired consistency, adding liquid as needed. Yield: about 5 cups.

Debbie Dammel made a yummy Éclair Cake for a recent potluck gathering. She found the recipe at http://www.chef-in-training. com. This is a no-bake recipe and uses a microwave oven for the cooking processes.

Éclair Cake

2 packages (3.4 ounces each) vanilla instant pudding mix, dry

3 1/2 cups whole milk

12 ounces frozen whipped topping, thawed

2 packages (14.4 ounces each) graham crackers

3 tablespoons butter

3 tablespoons milk

3 tablespoons cocoa powder

1 cup powdered sugar

Blend milk and pudding mix in a large bowl for about two minutes. Fold in whipped topping.

Cover the entire bottom of a 13x9 inch pan with a layer of graham crackers, cutting crackers to fit.

Pour half the pudding mixture over crackers and smooth level.

Cover with a second layer of graham crackers, then the rest of the pudding mixture. Top with a layer of graham crackers.

Microwave butter and remaining milk until better is melted, 20-30 seconds. Blend in cocoa and powdered sugar. This will be a runny frosting/glaze. Pour evenly over all and smooth out. Debbie suggests doubling the frosting ingredients. Refrigerate over night. Yield: 15-20 servings.

Share your favorite recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Irish Spring Bar Soap hung in fruit trees, along with an egg and Tabasco mixture sprayed on foliage seems to deter deer foraging on gardens and orchards.