The Green Space Is Inside

It’s definitely not gardening weather. I don’t even want to mess with my houseplants, really. Oh, I’ll water them, but there’s no repotting going to happen anytime soon. I just don’t want to deal with the mess potting soil and water makes. The indoor greenery is really loved, though, and I am able to harvest fresh basil, parsley, and rosemary. The catmint and two small dill weeds I’d added to the window box with the other herbs elected not to live. When I brush up against the surviving herbs, the scent they release is heavenly. And that makes me hate this time of year even more. But I guess we need the crap weather in order to really appreciate the wonderfulness of summer. I just think that could be accomplished in a lot less time.

It’s not too early to start thinking about gift giving. Christmas will be here before you know it. My baby sister makes these sugared pecans for the holidays. They’re a semi-healthy snack. I’m going to try making them with a sugar substitute. In her notes, Charlie says, “Perfect the way it is. Butter cooking sheet. Give yolk to Harley.” Harley was her best dog when she first made these, and she still misses him. But now Abby will enjoy getting the egg yolk. (I have a feral cat I’m feeding, who will get my yolk. The cat of no name still won’t let me get closer than three feet, but will “talk” to me.)

Charlie’s Sugar Pecans

(from AllRecipes)

1 egg white

1 Tbl water

1 c white sugar

3/4 tsp salt

1/2 tsp cinnamon

1 # pecan halves

Heat oven to 250°. Grease baking sheet with cooking spray. Whisk egg white and water until frothy. In a separate bowl, combine the sugar, salt, and cinnamon. Add nuts to the egg mixture, stirring to coat. Transfer to the sugar mix, tossing to coat. Spread on baking sheet. Bake until crisp, about 1 hour, stirring every 15 minutes. Store airtight. (Could line sheet with parchment for easier cleanup. I recommend a rimmed baking sheet.)

Now I’ll move on to three flavored butter recipes. These are great on steaks, pork chops, chicken breasts, baked potatoes, and any veggies, really. The last one is particularly good on toasted French bread. All three share these instructions: mix all ingredients together. Serve at room temperature. Store excess in the fridge, up to one week, or freeze for two months.

Chipotle Lime Butter, #1

8 Tbl unsalted butter, room temperature

2 tsp grated lime zest

2 tsp chopped fresh mint

1 tsp chipotle chili powder

1/2 tsp granulated garlic

1/2 tsp kosher salt

Chipotle Lime Butter, #2

1 C unsalted butter, room temperature

3 chipotle peppers in adobo sauce

1 Tbl lime juice

2 cloves garlic, crushed

1/2 tsp flaky sea salt

Garlic and Herb Butter

1 stick unsalted butter, soft

1/2 Tbl minced garlic

1/8 C grated Parmesan

1/2 Tbl garlic salt

1/2 tsp Italian seasoning

1/4 tsp pepper

1/8 tsp paprika

This last recipe is a great all-in-one meal. It’s easy to prepare and tastes great. I do use coconut palm sugar in place of brown sugar. I do use canola oil usually, but sometimes I’ll use avocado oil, or half avocado oil with toasted sesame oil.

Pork Chop Sheet Pan Meal

For 4 medium chops: make a paste of 2 Tbl oil, 2 tsp brown sugar, 1 tsp garlic powder, and salt and pepper to taste; rub on chops. Let sit.

Veggies: for 4-6 spuds cut into 1” cubes and 1 C baby carrots, mix together 2 Tbl oil, 2 tsp lemon juice, 1 tsp garlic powder, 2 tsp parsley, and salt & pepper to taste. Pour over veggies, spread on greases, rimmed baking sheet in a single layer. Roast at 400° for 10-15 minutes. Top with the chops; roast another 20 minutes, or until meat temperature is 145° and veggies are crisp/tender.