Cauliflower Salad with Ham and White Beans

Pay as little attention to discouragement as possible. Plough ahead as a steamer does, rough or smooth – rain or shine. To carry your cargo and make your port is the point.  ~ Maltbie Davenport Babcock

Learning To Trust

This past week has been a rough one and has left me more than a little discouraged. Blogging is hard work; certainly not for the faint of heart. Just when I think I am on my way and beginning to make headway in the bloggy world, the rug gets pulled out from underneath me. I hit the highest visitor numbers to date on my site only to see them plummet the next day. I could almost hear the crickets chirping when my hosting server went silent. Downtime is always tough because momentum is lost and you have to start the long hard climb all over again. During these times it is hard not to second guess myself and question if all the time, effort and sacrifice is worth it.  Is this the path I am meant to take?

Cauliflower Salad with Ham and White Beans

Deep in my spirit I know what the truth is. God has brought me to this moment in time for a purpose. There are too many things that have fallen into place, coalesced at the right moment, to not believe He has a hand in it. So how do I deal with the tough times and discouragement, those moments when I feel I will never be able to stop spinning my wheels? I am holding on to one word that continues to dominate my thoughts, even in the disappointing moments. That word is trust. Trust that God has a plan. Trust that he sees the future and is building something beautiful. Trust that He will take care of my needs and knows what they are better than I do. 

Cauliflower Salad with Ham and White Beans

My little blog may never be successful by the world’s standards. I may never make a substantial amount of money. I may never make a huge impact on the world around me. But God is doing something beautiful in me. He is teaching me to depend on him; to let Him take care of the future. To trust. I can live with that!

Cauliflower Salad with Ham and White Beans

Cauliflower Salad with Ham and White Beans

Cauliflower Salad with Ham and White Beans is not your mama’s salad.  Tangy cauliflower and carrots combined with sweet pepper, sugar snap peas, salty bits of ham, and creamy white beans create a delicious fusion of flavors. A wonderfully addictive salad you will make again and again. Cauliflower Salad with Ham and White Beans is destined to become a true family favorite.

5.0 from 2 reviews
Cauliflower Salad with Ham and White Beans
 
Ingredients
  • ¼ cup seasoned rice vinegar
  • ½ cup white wine vinegar
  • ⅓ cup raw sugar
  • 2 tbsp sea salt salt
  • 2 cups cold water
  • 6 scallions, white and tender green parts only, cut into 1-inch lengths
  • 4 cups white cauliflower, cut into 1-inch florets (12 ounces)
  • 2 large carrots, sliced into ¼ inch rounds
  • 1 cup sugar snap peas
  • 2 baby bell red peppers seeds removed, sliced into ¼ inch rings
  • One 15-ounce can white beans, drained and rinsed
  • 1 cup thickly sliced ham, shredded
  • ½ cup flat-leaf parsley leaves
  • 2 tablespoons salted roasted pine nuts
  • ¼ cup extra-virgin olive oil
  • Freshly ground pepper
Instructions
  1. Place vinegar, sugar and 2 tablespoons of salt into a heavy duty plastic bag.
  2. Bring large saucepan of salted water to a boil over high heat.
  3. Add scallions, cauliflower, and carrots to water and blanch until crisp-tender, about 1 minute.
  4. Remove vegetables using a slotted spoon and transfer to the plastic bag. Add 2 cups of cold water. Seal the bag, pressing out the air; place bag in freezer for 15 minutes.
  5. Meanwhile, add snap peas and red pepper to the boiling water and blanch until peas are bright green, about 1 minute.
  6. Drain and cool under running water. Pat dry and cut peas diagonally into 1-inch pieces.
  7. Remove vegetables from freezer and drain, reserving 3 tablespoons of the pickling liquid.
  8. Transfer the vegetables to a large bowl. Add snap peas, red peppers, white beans, ham, parsley and pine nuts.
  9. In a small bowl, whisk the reserved pickling liquid with olive oil and season with salt and pepper.
  10. Vegetables and dressing can be chilled separately at this time if not serving immediately. When ready to serve, pour the dressing over the salad and toss well. Serve.

Recipe adapted from Grace Parisi:  Giardiniera with Ham and White Beans, Food and Wine

Cauliflower Salad with Ham and White Beans shared with:

*Living Well Spending Less: Thrifty Thursdays * Organized 31: Inspsire Us Thursday *The Deliberate Mom: Shine *A Dish of Daily Life: Foodie Friday’s *The Kitchen Chopper: The Weekend Social *Happy and Blessed Home: Family Fun Friday *Juggling Real food and Real Life: Let’s Get Real * In the Kitchen with Jennie: Foodie Friends Friday * Coffee With Us 3: Pretty Pintatstic * The Cookie Puzzle: Party in Your PJ’s * Love bakes Good Cakes: Freedom Friday’s * Creat with Joy: Friendship Friday Natasha in Oz: Say G’Day *Homemaking with Style: Creative Style Linkup *2 Crochet Hooks: Snickerdoodle Sunday *Mrs Tee Love, Life Laughter:The Mommy Monday Blog Hop *Create with Joy: Inspire Me Monday *My Pinterventures: Merry Monday’s  *Creative K Kids: Bloggers Brag *It’s a Ginger Snap: Motivate me Monday’s *Memories by the Mile: Treasure Box Tuesday *Lou Lou Girls: Lou Lou Girls *The 21st Century Housewife: The Hearth and Soul Blog Hop *Mandy’s recipe Box: Totally Talented Tuesday’s *Craving Some Creativity: Turn it up Tuesday *Table for Seven: Share Your Stuff Tuesday’s *Creative K Kids: Tasty Tuesday’s *My Paper Craze: Creative spark * The Crafty Wife: Wednesday Roundup *The Shady Porch: Party on the Porch *Crafty Allie: Worthwhile Wednesdays *Sweet Haute: Sweet Haute Share Link Party *Lambert’s Lately: Create It Thursday *Momma Lew: The Pin It Party

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Strawberry Rhubarb Hand Pies

Because it’s summer and the memories are just waiting to happen. ~ unknown

This weekend our four year old Grandson Edison came to play with us for the weekend. He is at that wonderful age where magic is waiting around every corner and he is bound and determined to seek it out. I love it; no guile, just wide eyed innocence and wonder. He is a joy to be around. 

Strawberry Rhubarb Hand Pies Last night we took him to the fireworks display. He was happy, frightened, curious, and a bit daring all in turn and I had the privilege of remembering what it was like to be young, innocent and carefree for a small space in time. 

Strawberry Rhubarb Hand Pies

Thankful to God for the little things in life that bring so much joy and pleasure.

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand pies are a fresh taste of summer. I envision running through tall grass in the meadows. A picnic enjoyed on a checkerboard blanket. A tall glass of sweet lemonade, potato salad, and fried chicken. All topped off with a sweet and tangy delightfully delicious Strawberry Rhubarb Hand Pie that is my own. A perfect piece of pastry that fits right in my hand! These little pies are a nod to picnics and everything summertime.

Strawberry Rhubarb Hand Pies
 
Serves: 6
Ingredients
  • 4 tbsp unsalted butter
  • 1½ cup rhubarb, sliced
  • 2 cup strawberries, cut in half
  • 1½ tsp orange rind, grated
  • ¼ cup orange juice
  • ¼ cup raw sugar, plus more for sprinkling
  • Pinch of sea salt
  • ¼ tsp freshly ground cracked pepper (optional)
  • 1½ tsp Grand Marnier (optional)
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2-3 tbsp heavy cream, or 1 beaten egg white
  • pie crust (enough for double pie)
Instructions
  1. Melt butter over medium high heat.
  2. Add rhubarb and saute until soft, about 5 minutes.
  3. Add strawberries, orange zest, orange juice, sugar, salt and cracked pepper (if using). Stir gently and allow to zimmer for three minutes until sugar is dissolved.
  4. Stir in Grand Marnier (if using).
  5. Whisk together cornstarch and water. Add to simmering fruit mixture. Continue to simmer, stirring continually until mixture has thickened. (about 4-5 minutes).
  6. Place filling in refrigerator to chill.
  7. Meanwhile, roll out pastry dough to about ¼ inch thick
  8. Cut 4 inch circles, squares (or use lattice hand pie mold) from pie crust. Double pie crust should make 12 individual circles or squares.
  9. Preheat oven to 425 degrees.
  10. Once pie filling has cooled, spoon equally atop 6 of the pie cutouts.
  11. Top pie crust with filling with the remaining 6 pie crusts (optional to cut strips and make lattice to go atop the filling if pie molds are not used).
  12. Crimp the edges of the individual pies and place on baking sheet lined with parchment paper.
  13. Brush pies all over with cream or egg white and sprinkle with raw sugar.
  14. Place pies in the oven and immediately reduce heat to 375 degrees.
  15. Bake pies for 15-20 minutes until crust is golden and filling is bubbly.
  16. Allow to cool for 10 minutes before serving, filling will be hot, or serve cold.

My favorite pastry dough recipe is from Martha Stewart: Pate Brisee  It  never fails. Flaky and delicious every time. When using her Pate Brisee, chill the dough only slightly. Otherwise the dough will be a little harder to work with because of the butter content. If the dough gets to hard, let it sit for a few minutes to warm up.

Pie Mold Norpro 1042 Lattice Mini Pie Mold
 (Affiliate link from Amazon.com)

 

 

 Strawberry Rhubarb Hand Pies shared with:

*New Mama Diaries: Creative Style Link Up *Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesday *Living Well Spending Less: Thrifty Thursdays * Organized 31: Inspsire Us Thursday *The Deliberate Mom: Shine *A Dish of Daily Life: Foodie Friday’s *The Kitchen Chopper: The Weekend Social *Happy and Blessed Home: Family Fun Friday *Juggling Real food and Real Life: Let’s Get Real * In the Kitchen with Jennie: Foodie Friends Friday * Coffee With Us 3: Pretty Pintatstic * The Cookie Puzzle: Party in Your PJ’s * Love bakes Good Cakes: Freedom Friday’s * Creat with Joy: Friendship Friday *Natasha in Oz: Say G’Day *Savvy Southern Style: Wow us Wednesday *To Work With My Hands: Wake Up Wednesday *Pebbles and Piggytails: Saturday Dishes

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Grilled Snap Peas and Soy Ginger Sauce

I’ve never met a pea I didn’t like, but Grilled Sugar Snap Peas and Soy Ginger Sauce take the game to a whole new level!

I was looking for something a little out of the ordinary when I put together this recipe for Grilled Snap Peas and Soy Ginger Sauce. I fired up the grill and knew right where I was headed with those plump and succulent sugar snap peas. This was going to be a snap! No pun intended.

Grilled Snap Peas and Soy Ginger Sauce

And it was! Honey, ginger, garlic, and orange zest seasoned up the Soy Ginger Sauce perfectly. The Grilled Snap Peas looked amazing as they cooked on the grill; black sesame seeds left the peas smelling nutty and delicious.  Here’s where everything went slightly awry.

Grilled Snap Peas and Soy Ginger Sauce

My plan was to plate the peas edamame style and use the Soy Ginger Sauce for dipping those fat little morsels into. Problem was the sauce was to thin. I couldn’t get enough of that delicious sauce on the Grilled Snap Peas. A change of plans was called for. The Grilled Snap Peas were placed in a bowl and that delectable sauce was poured on top. A few tosses of those luscious snap peas was all it took.  A masterpiece in a bowl!

Grilled Snap Peas and Soy Ginger Sauce

I am ashamed to admit, I sat there and ate that whole bowlful of Grilled Sugar Snap Peas. I couldn’t help myself. I was like a woman on a mission, nothing would deter me. Do I regret it? Nope, not one little bit!

5.0 from 4 reviews
Grilled Snap Peas and Soy Ginger Sauce
 
The beauty of this recipe is the Grilled Snap Peas can be served hot, warm, or cold. Once the peas come off of the grill, put in a bowl and pour on the sauce. The peas can be served immediately or chilled at this point. Delicious and addictive either way! The Soy Ginger Sauce makes more than you may need for this recipe,but can be saved for a delicious salad dressing or marinade for another day.
Ingredients
  • 1 Pound Sugar Snap Peas, washed with strings removed along the seams.
  • 1½ tsp olive oil
  • 1 tbsp black sesame seeds
  • 1 tsp sesame oil, divided
  • ½ cup soy sauce, low sodium preferred
  • ¼ cup rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp grated fresh ginger
  • 1 tbsp grated orange rind
  • 2 cloves garlic, finely minced
  • 2 tbsp green onion, chopped
Instructions
  1. Place a sheet of aluminum foil on grill to place peas on and heat grill.
  2. Place snap peas, olive oil, ½ tsp sesame oil and black sesame seeds in a bowl. Toss ingredients to coat peas with oil and sesame seeds.
  3. Place remaining ingredients in a small jar with a lid, (or small bowl) and shake (or whisk) to incorporate all ingredients together.Set aside.
  4. Place peas on aluminum foil over hot grill. No need to be too perfect here with placement of the peas on the grill. Use a pair of tongs to turn the peas as necessary until peas begin to get slightly charred and turn a bright green. (about 5-6 minutes)
  5. Remove peas from grill and place in a serving bowl.
  6. Shake (or whisk) your Soy Ginger Sauce to mix and pour over Snap Peas. Toss and serve or chill as desired.

Soy Ginger Sauce adapted from Soy Ginger Dipping Sauce by Alton Brown

Grilled Snap Peas and Soy Ginger Sauce recipe shared with:

* the Deliberate mom: Shine Blog Hop *Gingerly Made: Show and Tell *Organized 31: Inspire us Thursday   *Living Well Spending Less: Thrifty Thursday *Juggling Real food and Real Life: Let’s Get Real *Happy and Blessed Home: Family Fun Friday *The Pin Junkie: The Pin Junkie Party *Kitchen Dreaming: The Weekend Social *A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’Day *New Mama Diaries: Creative Style Link Up Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesda

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Preserve The Harvest Series: How to Freeze Snap Peas

Preserve the Harvest Series: How to Freeze Snap Peas

PRESERVE THE HARVEST SERIES

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…How to Freeze Snap Peas.

Preserve the harvest Series: How to Freeze Snap Peas

Lets’s Talk Snap Peas

Peas are usually planted in early spring or late summer. They are a delicate, cool weather crop that does not tolerate the heat very well. As temperatures soar, pea stalks begin to dry out and stop flowering. To increase productivity for as long as possible, it is best to plant your peas where they will get some relief from the summer sun.  Peas come in three basic varieties; Snap peas (an edible pod with full-sized peas), Snow peas (edible flat pod with small undeveloped peas), Sweet peas (fully developed peas with inedible pod). Be sure to mark your peas if you are planting different varieties, as they all look the same when first starting out. Harvest your peas, like most all other vegetables early in the morning before the heat of the day for best flavor. My favorite of all three varieties is the Sugar Snap Pea. The edible pods snap with crispness when bitten into and the sweet garden flavor is hard to beat. The season is never quite long enough, so I have taken to planting in abundance and freezing these sugary snacks to enjoy for later. 

How to Freeze Snap Peas

Harvest your Snap Peas early in the morning and be prepared to freeze the bounty on the day they are picked. Wilted, old pea pods lose their crunch and do not make a good candidate for freezing.

  1. Rinse your peas, pinch off the ends and remove strings from the seams of the pod.
  2. Add 4 quarts water to a large pot and bring to a boil. 
  3. While water is heating, prepare ice bath for Snap Peas. Fill sink with ice and add cold water. It is important to plunge Snap Peas into ice bath after allotted steam time to stop the cooking process.
  4. Once water has come to a boil, add about 3 cups Snap Peas to the boiling water and immediately set timer for 2 minutes. Once timer goes off, drain peas into a colander and plunge into ice water for 2 minutes.
  5. Remove Snap Peas from ice water and drain. Gently pat dry peas with paper towels. 
  6. Place Snap Peas on flat baking sheets lined with parchment or wax paper, careful to keep Snap Peas from touching. Place in the coldest part of freezer until frozen solid. (about 1 hour). Once frozen, remove Snap Peas from freezer, place into heavy duty freezer bags or vacuum seal, as desired. Date and label. Will keep for up to 1 year.

Preserve The Harvest Series: How to Freeze Snap Peas shared with:

*Creative K Kids: Tasty Tuesdays *Mandy’s Recipe Box: Totally Talented Tuesday’s *Oh my Heartsie Girl: Wordless Wednesday *My Paper Craze: Creative Spark Link Party *Crafty Allie: Worthwhile Wednesday *Sweet Haute: Thursday Sweet Haute *Lambert’s lately: Create it Thursday *Lewis Lane Designs: Tuned in Thursday * the Deliberate mom: Shine Blog Hop *Organized 31: Inspire us Thursday *Living Well Spending Less: Thrifty Thursday *Juggling Real food and Real Life: Let’s Get Real *Happy and Blessed Home: Family Fun Friday *The Pin Junkie: The Pin Junkie Party *Kitchen Dreaming: The Weekend Social A Dish of Daily Life: Foodie Friday *In the Kitchen With Jenny: Foodie Friends Friday *Captain America and His English Rose: Pretty Pintastic Party *Natasha in Oz: Say G’Day Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Create with Joy: Inspire me Monday  *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”