September 3, 2013
Harvest time has arrived for our corner bungalow urban farm! Our larger than life Brandywine and Dester Heirloom Tomato plants are producing fruit like crazy! One of my favorite joys of having our garden in our front yard (because it has the best sun) is meeting and chatting garden with our neighbors and talking about tasty garden recipes we all have made.
Below is the ULTIMATE, I mean tastiest, well BEST tomato sauce recipe I have ever made! I finally found and modified it to exactly what we LOVE! Enjoy and put those tasty tomatoes to good use. Last year we made well over 50 freezer containers of this yummy stuff! Come winter you are going to be thrilled you made this summertime fresh tomato sauce!
Ultimate Heirloom Tomato Sauce
16 Cups Heirloom Tomatoes (or any tomato you love) – chopped
4 Large Onions – chopped
1 Large Bell Pepper – chopped
1 Bulb Garlic – minced
1/2 Cup vegetable oil
1/4 Cup Sugar
2 TBS Salt
1 TBS Pepper
2 TBS Dried Basil
2 TBS Dried Oregano
3 TBS Dried Parsley Flakes
2 Bay Leaves
1 can of tomato paste
1. Add all ingredients to large stock pot
2. Bring to a boil and reduce heat to simmer 3 hours with lid slightly cracked
3. Stir ever 30 minutes or so
4. Remove from heat and remove Bay Leaves
5. Use immersion blender and blend
6. Remove blender 3-5 times to discard tomato skins
7. Add tomato paste and blend until smooth
8. Add to freezer containers (I use these from Ziploc which can be found at a mass retailer)
9. Cool completely before placing in freezer (I store the containers in the fridge for 1 day before placing in freezer)
10. Freeze and enjoy during the cold months ahead!
Makes 18-24 cups
June 26, 2013
The heat and rain of MN has been just the ingredient my garden needed to jump-start our cold dreary spring! Which means our first harvest of rhubarb is upon us. We have 2 large plants in our little urban garden and I always have such a hard time deciding what to make. Yes, I could make my mom’s delicious AMAZING rhubarb pie, but I am looking for something a little different. So I went on a quest for a tasty, HEALTHY, time conscious rhubarb recipe. Below is what I found with the help of Fine Cooking. I modified the recipe slightly by using half applesauce and butter for a healthier alternative and adding my favorite ingredient of course…baking spice!
This muffin recipe is easy, yummy, and my now go to Rhubarb recipe. In fact, I may just make them again tonight!
- 2 cups Flour
- 3/4 cup Sugar
- 2-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Baking Spice (found at Penzey’s Spice Shop)
- 1/2 tsp Salt
- 1 cup Sour Cream
- 4 TBS unsalted butter, melted and cooled slightly
- 1/4 cup Applesauce (1 snack size container)
- 2 Large Eggs
- 1 tsp Vanilla
- 1-1/2 cups to 2 cups Rhubarb (1/4-inch-diced)
- 3 TBS Sugar
- 1/2 tsp Cinnamon
- Combine in small bowl: sugar and cinnamon.
- Stir to combine and set aside
- Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
- Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
- Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
- Add Rhubarb and stir to combine
- Divide batter into a 12 muffin tin
- Sprinkle Topping Mixture evenly on top of the 12 muffins
- Bake for 18-20 minutes until lightly golden and toothpick comes out clean
OVEN: 400 degrees
June 22, 2013
In my hopes to make our lives easier and less stressful; I am trying many new freezer meals and make ahead meals to enjoy what truly matters all while eating wholesome and homemade food. I will post my favorites that I have made over the summer so make sure to check back! This recipe was adapted from The Yummy Life‘s breakfast sandwiches. I have made them a few times and just LOVE them. They are SO easy to make and pop out of the freezer in individual servings to keep you fueled through your day!
In order to make the eggs the same size of the English muffins, I used a whoopie pie tin as it is slightly wider than a muffin tin.
- 12 Large Eggs
- 12 Whole Wheat English Muffins
- 1.5-2 lbs Bulk Breakfast Sausage
- 12 Slices Cheese (Sharp Cheddar, Pepperjack…whatever you fancy)
- Black Pepper to Taste
- Parchment Paper
- 2 Gallon Size Freezer Bags
- Crack 12 Eggs into a whoopie pie tin. Use a fork to break the yolks and sprinkle with Black Pepper
- Bake Eggs at 350 for 15-18 minutes until the yolks are cooked through
- Make 12 thin patties with the Breakfast Sausage and cook until done
- Toast 12 English Muffins
- Assemble sandwiches in the following order: English Muffin bottom, Sausage Patty, Egg, Cheese Slice, English Muffin Top
- Wrap sandwiches in Parchment Paper
- Add 6 sandwiches per Freezer Bag
- When ready to eat: thaw overnight in fridge and heat in microwave for 45 to 60 seconds
February 12, 2013
I am beyond honored and excited to announce a uber fun custom necktie giveaway partnership with That Pair of Crutches! Tori has a fantastic post on fun Valentine Day items in addition to some wonderful giveaways. You have until Thursday to enter a chance to win 1 of 4 great designs, one of which is this TIE! Like my shop and note so on her website for a chance to win! All details on the giveaway are noted at the bottom of this post: HERE
Enjoy, best of luck, and have a wonderful Valentine Day celebration!
January 16, 2013
I am beyond excited to be apart of the St Croix Valley Wedding Showcase on February 24 at the Historic Courthouse in downtown Stillwater MN. This will be my second official show for Corner Bungalow. To jumpstart the new year, I am slowly adding new designs for the gals and guys in my shop. Stay tuned for new items posted throughout the next month and information for the show!
Here are a few just added to the shop!
December 3, 2012
This cold salad quickly became one of my go to recipes over the summer with our urban garden. You will love it! Plus you can make a batch on Sunday and have lots of healthy lunches all week. The possibilities are endless with the quinoa salad. For a more substantial dinner try adding cold shredded chicken.
How I came to making this dish last night…After cleaning out my fridge this past weekend I found the bag of cilantro I bought well over a month ago in our crisper. Thinking it was going to be all slimy and brown I was about to add the greens to my compost…but NO it was as fresh as the day I put it in the bag! A while back I heard if you rinsed your fresh herbs and placed them in a ziplock with a paper towel they would keep at least twice as long. Sure enough that is EXACTLY what I tried and one month later, my fresh cilantro is still kick’n. I would recommend this tip to all of you looking for a way to keep your herbs fresh now that we are entering the fall/winter months.
Back to yummy recipe. I found this tasty healthy cold salad on Allrecipes and modified ingredient quantity and type only. See below and enjoy!
- 1 1/2 Cups Water
- 1 Cup Uncooked Quinoa – Rinsed
- 1 Red Bell Pepper – Chopped
- 1 Green Bell Pepper – Chopped
- 1 Small Onion – Chopped
- 1 1/2 TSP Curry Powder
- 1/3 Cup Fresh Cilantro – Chopped
- 1/4 Cup Lime Juice (adjust to taste)
- 1/4 Cup Toasted Sliced Almonds
- 2 Large Carrots – Chopped
- 1/2 Cup Dried Cranberries
- Salt and Pepper to Taste
1. Add Water to pan, cover and bring to a boil
2. Add: Quinoa, recover and reduce heat to a simmer. Cook for 15-20 minutes until water is absorbed
3. Transfer: Cooked Quinoa to small bowl and chill in fridge until cold (if you are in a time pinch place in freezer and stir occasionally so it does not freeze solid!)
4. Add: All remaining ingredients to large mixing bowl and stir to combine
5. Add: Chilled Quinoa to large mixing bowl with all ingredients and stir to combine
6. Serve chilled
November 19, 2012
I can’t believe Thanksgiving is already upon us! With that, Black Friday and Cyber Monday shopping is just around the corner. I cannot be more excited to be entering my first Holiday season with Corner Bungalow.
As a gift to you and a kick-off to this holiday season I am offering FREE SHIPPING from Black Friday – Cyber Monday! Click on the icon below or shop link on the right side bar.
Specific Dates: Friday, November 23 – Monday, November 26th 2012
Enter Coupon Code: HOLIDAYSALE during check-out.
This past weekend I was eagerly working on some new additions to the shop, Bow Ties!! I currently have four patterns up on the shop to choose from for this holiday season, see photo below.
I will be adding more items throughout the week and holiday season. Let me know if you need a custom listing or multiple order. I would be over the moon to work with you, please send me a note!
November 12, 2012
Another Sunday has passed and the weather went from 70 on Saturday to 34 today, Sunday. So you guessed it, here is another tasty soup recipe. One of my weekend rituals is going to the farmer’s market to pick up fresh locally grown produce. The weather has brought the bustling 3 row packed market down to 1 row of local farmer’s. Once I laid eyes on the beautiful turnips below I knew my soup this week had to include them. Did I mention for all 4 turnips I paid only $2!
The below turnip soup was meant to be when I was reading the December issue of EatingWell. There was a huge section of turnip recipes. I have never cooked with the amazing root vegetable and only thought of them as a compliment to a roast. If you have not tried turnips I would highly recommend you give them a shot and try this recipe. Turnips also have amazing health benefits including a great source of Calcium, B Vitamins, and Potassium, plus they are a fraction of the calories of a normal potato.
Recipe slightly modified from EatingWell.
- 4 Medium-Large Turnips: Pealed and cut into small cubes
- 2 TBS Olive Oil
- 1 TBS Butter
- 1 Medium Onion: Pealed and diced
- 1/2 TSP Dried Rosemary
- 1/2 TSP Salt
- 1/2 TSP Pepper
- 4 Cups Chicken Stock: Reduced Sodium
- In large stockpot: Heat Olive Oil and Butter
- Add: Onions and cook until clear and slightly brown
- Add: Turnips, Rosemary, Salt, and Pepper. Stir and combine
- Cover: Cook for 10-15 minutes stirring occasionally
- Add: Chicken Stock and increase heat to High and bring to a boil
- Reduce Heat and Simmer: Cook 10-15 minutes until turnips are tender
- Using immersion blender cream soup
- Serve with oyster crackers