Fresh Salsa Verde

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12oz fresh tomatillos, remove the husks, wash and rinse

1 fresh poblano chile pepper

1 fresh serrano chile pepper

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon sugar

2 Tablespoons chopped onions, I like to chop them pretty fine

2 Tablespoons chopped fresh cilantro

 

1.) Preheat broiler.  Arrange tomatillos and chile peppers in a baking pan lined with foil. Broil 4-5 inches from the heat 7-8 minutes or until charred, turning them once or twice.   Bring foil up around vegetables and fold edges together.  Let stand 10 minutes, then pull off and discard the skins and stems from the chile peppers.  If ya want you can remove the seeds from the peppers as well.

2.) In a food processor combine vegetables and the next 3 ingredients. Cover and pulse until chopped.  Stir in onion and cilantro. If necessary, stir in water, 1 TBS at a time, to reach desired consistency.

Makes about 12 servings at 2 TBS each.

Summer is here, so it time to start utilizing all the fresh veggies from our gardens or hitting the farmers market!! Eat healthy and lose weight!!  How healthy we eat now is preparation for all the cookies we plan to eat when the holidays roll around!!  it’s closer than you think!!

Bird Nests

Greetings!!  Come on in and check out our Mossy Whimsical Bird Nests!!  We have just restocked our inventory for the Spring Easter season!!  Some of our cute little nests actually have spotted bird eggs in them as well!!!

I hope everyone is having a fantastic spring!!!  I love seeing all the trees in full bloom, specially the redbud tree’s!!  Makes me think of my Granny’s front yard!!  Love those memories.

July 4th, 2016

The 4th ended up being quite the rainy day!!  But in the end sales were good and everyone seemed to be in a great mood that came in the store!!  There were several folks walking around town in period costume which really added to the nostalgia of Historic Ste. Genevieve!! Fireworks tonight will be a perfect way to end our wonderful American holiday!! Ahhhh, I just love it here!!!

Now on to business!!!!  July is usually our kick off month of getting ready for the fall!  So we will be adding back to the inventory a lot of our fall scents that we do not carry year around. Also we will be adding to our fall crafts.  I will be posting pictures as well!!! We are also expanding on our Rawleigh line!  The flavoring are awesome.  I even had a customer bring in a sample of homemade ice cream made from the Black Walnut!!  Super tasty!!!  Many wine cork crafts as well!!!  Wait to you see what we just got in!!! Well again thank you all for such a wonderful day!!!!  I hope your holiday week-end was as great as you made mine!!!

Happy 1rst of July!!!

Just a reminder to let everyone know, we will be open on 4th of July!!!  Yes they are calling for rain and the dry areas will probably be BBQ’ing, so I’m sure it’s going to be a slow a day.  But hey I will be here anyway, lol.  We have work to do in the shop so I my as well have the doors open.  Feel free to drop by with a pretty decorated holiday cupcake!!!  Hope everyone has a super great holiday week-end, ENJOY!!!

Dried Herbs at Rustik Sand Kandles!!!

We are now carrying dried herbs in the shop!!!  Some are locally grown and harvested, all organic, and some we buy from a reputable  company that deals with herbs that are indigenous to this area.  How many times do see Cats Claw growing in the wild around this part of Missouri?? lol  Stop in have a looksy of all the things being added to our inventory.  A little tip for the future………we will soon be carrying herbal teas!!!!  Some already packaged and some in bulk!!!!!

Thanks for stopping by and reading our blog!!!  Hope everyone has a super great day!!

Vegetarian Stuffed Cabbage Rolls

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1 medium green cabbage                            Salt and pepper

water                                                                1/2 tsp. ground allspice

1 cup medium-grain rice                           1/4 cup olive oil

1/2 cup shredded yellow onion                one 15 oz can tomato sauce, divided

1/2 cup fresh chopped parsley                 1 medium onion sliced

1/2 cup fresh chopped dill                         1-2 Roma tomatoes sliced

1/4 tsp. cayenne pepper                             1 tsp. ground cumin

 

1.) Set a large pot of water over high heat and bring to a boil.  Remove and discard (or feed to the pet rabbit) couple leaves of cabbage.  Core cabbage and wash in cold water.

 

2.) Place cabbage in boiling water.  As the top layer of leaves blanches, remove them carefully by hand or using tongs. Continue process, peeling off top layer of leaves as they soften. Set aside to cool briefly.  Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.

 

3.) In a large mixing bowl, combine rice, shredded onions, herbs, spices, oil, 1/2 can of tomato sauce, and 1/4 cup water and stir.

 

4.) Lightly oil a large Dutch oven or heavy cooking pot. Line bottom with sliced onions and Roma tomatoes.

 

5.) Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 teaspoon (more if leaves are larger) of rice mixture at one end of the leaf.  Roll up leaf to completely enclose stuffing. Repeat with remaining cabbage and stuffing.

 

6.)Layer cabbage rolls, seam-side down in the prepared Dutch oven pot. Top with remaining tomato sauce and about 1-1/2 to 1-3/4 cups of water (water should barley reach the top layer of cabbage rolls). Add ground cumin.

 

7.) Top cabbage rolls with a small plate (to keep rolls from coning undone). Cook on high heat for 5 to 7 minutes until liquid reduces by half.  Reduce heat to low. Leaving the small plate in, cover pot with its own lid.  Let cook for 10 minutes, then remove plate. Cover with lid only and cook for another 15 minutes or until liquid is completely absorbed and rice stuffing is cooked through.  Transfer carefully to a serving platter and serve.