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.

Thursday, September 20, 2012

A veggie dressed-up topping for the standard spud

The prosaic baked spud got a makeover with the addition of some healthy, crunchy toppings.

In a recent issue of Southern Living readers were encouraged to think outside the spud with some “good-for-you” subs for the typical sour cream and cheese potato-toppers.

Roasted Vegetable Loaded Potatoes was the suggestion (out of four very good ones) I chose to try. I’ve never seen a baked potato emerge so dressed in its Sunday finest.

To a potato baked the standard way (I bake mine in the microwave, although some people prefer them cooked in the oven) you add chopped fresh cauliflower and Brussels sprouts along with sliced red onion, olive oil, and salt and pepper. All gets roasted in the oven for 25 minutes.

After all that’s done, I tossed in some raisins and walnuts and lite bottled vinaigrette dressing. This made a delicious, unusual side that was heaping with health and texture.

Roasted Vegetable Loaded Potatoes

3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt (or salt substitute)
basic baked potatoes
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoon lite bottled Italian vinaigrette

Preheat over to 400 degrees. Toss together first 6 ingredients on a lightly greased 15-inch-by-10-inch jelly-roll pan. Prepare potatoes as directed. Bake cauliflower mixture with potatoes, 25 minutes or until cauliflower is brown. Stir once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes. Makes 6 servings. (Source: Southern Living, September 2012)

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