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.

Tuesday, September 4, 2012

A garden-fresh hot-dog topping to remember

I’m probably not the only one who has been trying to squeeze the last bit of life out of summer before fall sets in. Not that we wouldn’t like to jettison the summer temps that surged again late last week to turn Labor Day weekend into another oven. But the foods of summer—I wouldn’t mind keeping them around a while.

I saved my upscale hot-dog recipes for the holiday weekend that we just observed. “Build a Better Hot Dog” was the theme of a recent Southern Living feature that taught everyone how to dress up the average frankfurter.

Among the four dress-ups proposed I liked best the Greek-style version because it called for some garden-fresh elements—cucumber, lettuce (I used spinach), red onion, and tomato, along with fresh dill. A creamy sauce with Greek yogurt as its base accompanied a marinated salad-like topping. The recipe called for sun-dried tomato chicken sausages, but I used a simple turkey frank and a hoagie bun.

Previously Hubby might have turned his nose up at the thought of hot dogs for supper, but he consumed these eagerly and asked whether he could split a second one with me. In his mind this was a feast. I echo what the magazine reported—it was frankly delicious.

Greek-Style Dogs

1 (7-ounce) container 2-percent reduced-fat plain Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon grated cucumber
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
salt (or salt substitute) and pepper to taste
4 sun-dried tomato chicken sausages (I used turkey franks)
reduced-fat hot-dog buns
toppings: shredded romaine lettuce, thinly sliced red onion, diced tomato, diced cucumber, bottled Greek dressing

Stir together yogurt, mayonnaise, grated cucumber, chives, dill, lemon zest, lemon juice, salt, and pepper. Cook sausages according to package directions. Place sausages in buns. Top with yogurt mixture, lettuce, red onion, tomato, cucumber, and Greek dressing. Makes 4 servings.


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