July 30, 2018

Ella’s Kitchen

Reaping August’s bounty… these recipes are from Mary Schricker Gemberling. She talks about from garden to table in her article on page 29.

-Ella

Whipped Herb Cheese

Ingredients

  • ¼ cup fresh parsley leaves minced
  • 2 ounces parmesan cheese
  • 8 oz. creamed cheese (I use low fat to save on calories)
  • 2 Tablespoons sour cream
  • 3 drops of hot sauce
  • 2 Tablespoons chopped fresh chives
  • ½ teaspoon fresh ground pepper

Directions

Combine and refrigerate the above ingredients. Let stand at room
temperature for 30 minutes before serving with crackers.

Herb Marinated Pork Chops

Ingredients

  • 4 Boneless Pork Chops
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh chopped parsley
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped oregano
  • ½ teaspoon fresh chopped sage
  • ¼ teaspoon fresh pepper

Directions

Brush chops with lemon juice. Combine oil, herbs & pepper and mix well. Rub herb mixture on both sides of chops. Arrange in baking dish, cover and refrigerate 4 Hours to overnight. Grill chops 12-15 minutes turning once

Tomato Caprese Salad

Ingredients

  • Tomatoes sliced ½ “thick (2-3 slices per person)
  • 8-12 ounces Fresh Mozzarella Cheese
  • 8-12 Fresh Basil leaves
  • 3-4 Tbls. Olive Oil mixed with 6-8 Tbls. balsamic vinegar

Directions

Place sliced tomatoes on a plate, top with a slice of Mozzarella cheese and sprinkle fresh basil on cheese. Lightly drizzle with oil and vinegar combination.

Rosemary Roasted Red Potatoes

Ingredients

  • 8 medium red potatoes quartered with skin on
  • 2 Tablespoons fresh rosemary chopped
  • 3 Tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons finely chopped fresh parsley

Directions

Combine rosemary, oil, garlic salt, and pepper in a large plastic zip-lock bag. Add potatoes and toss until well coated. Spread contents of the bag on cooking sheet and roast in 400-degree oven for about 45-50 minutes, stirring every 15 minutes.

Lemon Zucchini Cake

Ingredients

  • 1 ¼ cup granulated sugar
  • 6 Tablespoons olive oil
  • 2 eggs
  • 1/3 cup almond milk (can substitute regular milk)
  • 2 Tablespoons lemon juice
  • 1 teaspoon almond or vanilla
  • 2 cups cake flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons lemon zest
  • 1 ½ cups shredded zucchini
  • Glaze:  1 cup powdered sugar combined with 2 Tbls. lemon juice

Directions

Preheat oven to 350F. Spray loaf pan with baking spray.

Whisk together flour, baking powder, & salt and set aside.

Whisk sugar, olive oil, eggs and milk together. Add lemon juice and vanilla and stir until mixed thoroughly. Add flour mixture and stir until incorporated. Fold in zucchini and lemon zest. Pour batter in pan and bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 30 minutes. Stir powdered sugar and lemon juice together and drizzle over cake.

Cucumbers and Onions

Ingredients

  • 2-3 medium cucumbers
  • 1 sweet white onion

Directions

Peel and slice 2-3 medium cucumbers and one sweet white onion.  Slice very thin. Add ½ cup white vinegar, ½ cup granulated sugar and 1 tablespoon celery seed. Combine and chill.

[Ella can be contacted at ellaweeza@yahoo.com or Ella at 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

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