Temperature hit 61 today and we were able to put the first coat of polyurethane on the TV cabinet. Tomorrow when we get back from the gym, we'll put the last coat on and allow it to dry on the porch. All the plants went out on the porch today and will be able to go back out all week. It's been so uplifting to have this forecast ahead of us. Fleas markets sprung up along the side of the 4-lane and we saw people out riding their motorcycles. My lettuce seeds are sprouting but the herbs are slow to show. Cliff met a fellow firefighter who cuts trees and clears land professionally and will give us an estimate on getting the back woods ready for a garden.
Yesterday made Polenta and Vegetables with Roasted Red Pepper Sauce
and as usual, I played with the ingredients adding more(like garlic) or less
INGREDIENTS:
1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 tsp cayenne pepper
vegetable oil cooking spray
2 cloves garlic, chopped
2 tbs chopped fresh thyme or oregano or 1 tbs dried
1/4 fresh lemon juice
1 tbs olive oil
8 asparagus stalks trimmed
8 scallions trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash cut into 1/3 inch thick slices
1 cup cherry tomatoes
SAUCE:
1 jar (12 oz) drained roasted red peppers
1/3 cup vegetable or chicken broth
1 large clove garlic, chopped
3 tbs chopped fresh chives, basil, or parsley
1 tbs balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. (I just followed the directions on the polenta pkg.) Reduce heat, simmer, stir frequently, until thickened. Whisk in 1/3 cup Parmesan and season with cayenne and and salt. (I don't use salt.) Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth to an even layer, cool for about 15 minutes. Heat broiler.
Whisk garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in one layer. Broil vegetables about 4 inches from until tender and lightly charred, 3-5 minutes on each side. Transfer to a platter.
Combine all sauce ingredients in a blender or processor and blend until smooth. Sprinkle polenta with 1/3 remaining Parmesan. Broil polenta in pie plate until golden brown, 2-3 minutes. Cut polenta into 8 triangles. Serve polenta on plates. Top with vegetables, drizzle with sauce.
This was very good....will make it again. It sounds like a lot of work, but once you know what you're doing, it's worth it. We had this with lightly season chicken breast on the grill.
Yesterday made Polenta and Vegetables with Roasted Red Pepper Sauce
and as usual, I played with the ingredients adding more(like garlic) or less
INGREDIENTS:
1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 tsp cayenne pepper
vegetable oil cooking spray
2 cloves garlic, chopped
2 tbs chopped fresh thyme or oregano or 1 tbs dried
1/4 fresh lemon juice
1 tbs olive oil
8 asparagus stalks trimmed
8 scallions trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash cut into 1/3 inch thick slices
1 cup cherry tomatoes
SAUCE:
1 jar (12 oz) drained roasted red peppers
1/3 cup vegetable or chicken broth
1 large clove garlic, chopped
3 tbs chopped fresh chives, basil, or parsley
1 tbs balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. (I just followed the directions on the polenta pkg.) Reduce heat, simmer, stir frequently, until thickened. Whisk in 1/3 cup Parmesan and season with cayenne and and salt. (I don't use salt.) Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth to an even layer, cool for about 15 minutes. Heat broiler.
Whisk garlic, thyme, lemon juice, and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in one layer. Broil vegetables about 4 inches from until tender and lightly charred, 3-5 minutes on each side. Transfer to a platter.
Combine all sauce ingredients in a blender or processor and blend until smooth. Sprinkle polenta with 1/3 remaining Parmesan. Broil polenta in pie plate until golden brown, 2-3 minutes. Cut polenta into 8 triangles. Serve polenta on plates. Top with vegetables, drizzle with sauce.
This was very good....will make it again. It sounds like a lot of work, but once you know what you're doing, it's worth it. We had this with lightly season chicken breast on the grill.
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