Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, October 15, 2010

Use green-pepper crop, lower cholesterol with this speedy skillet recipe

The green peppers keep rolling in from my garden--armloads of them almost every day. I'm on the green-pepper recipe hunt for sure.

I'm also prepping Hubby for his upcoming annual physical exam. One year has passed since his wake-up-call physical exam results that propelled us into a major lifestyle change to begin fitness running (for him, to resume running after a 20-year hiatus) and to begin a radical alteration in the way we eat--hence the heavy reliance on food from the garden (the kind recorded in this blog). The exam showed that blood pressure, triglyceride levels, and cholesterol levels all needed to be lowered big-time and fast.

Because of the physical prep, we've been force-feeding fish--fish of all description (along with other foods such as oatmeal and nuts) for their cholesterol-lowering properties. So the hunt has been on for green-pepper recipes AND recipes that will help make sure his cholesterol count when he goes for his bloodwork next month remains in the great shape it has been since we started the lifestyle-mod.

A recipe in my files from kraftfoods.com helped out a lot--the "super easy" part did, too. The speed of preparation for this tasty dish is a real blessing. Super Easy Fish Skillet can be thrown together at the end of a busy workday when you hear those conflicting internal messages: "fix something homemade for dinner" versus "no time; you're rushed; go through the drive-thru."

We tested the recipe with tilapia, but whatever kind of white fish you have around or enjoy the most is fine. I assure you that you will just adore having this tasty fish supper and your cholestrol-count (and your burgeoning green-pepper supply, if you have one on hand, as I do) will thank you.

Super Easy Fish Skillet

1/2 red onion, chopped
2 tablespoons sun-dried tomato vinaigrette dressing (tested with Kraft brand)
1 (14.5-ounce) can no-salt diced tomatoes, undrained (or 14.5 ounces of fresh tomatoes, diced)
1 green pepper, chopped
1/2 cup black olives, drained and rinsed thoroughly
1 pound frozen fish fillets, such as tilapia, haddock, halibut, or cod, thawed

In large skillet pour dressing; over medium heat cook onion in dressing until onion is tender. Add tomatoes, pepper, and olives. Top with fish; spoon vegetable mixture over; cover. Simmer gently on medium heat 8 to 10 minutes or until fish flakes easily with a fork. Makes 4 servings.


  1. Sounds easy and tasty! We will have to try this soon!

  2. You'll love it, Lynda. I can't brag enough about how simple it is. Tastes as though you've slaved forever in the kitchen.