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dill

How to Grow an Indoor Garden

January 11, 2021 by Vanessa Whiteside Leave a Comment

Affiliate Disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon.com. 

Last year, I killed most of my plants. This year, I’ve graduated to Plant Lady. If I can learn how to keep plants alive (and grow them!), you can as well!

I was curious about how to grow vegetables and herbs indoors, I had no idea how to get started. I watched a ton of YouTube videos and I asked employees at a nearby garden center questions. I purchased the supplies. Then, I got my hands dirty.

lettuce

It turns out that it is actually quite easy to garden indoors once you do your homework and follow the instructions. The process of gardening teaches you patience, a trait that carries over into other areas of your daily life. Gardening takes time, especially when you start vegetables from seed, but the results are truly incredible. The magic formula is good soil + light + water + patience = leafy greens!

I was so impressed with the results from growing tomatoes, peppers, and herbs in my first outdoor raised garden bed, that I decided to try my hand at indoor gardening. If you would have asked me five years ago if I had a “green thumb,” I would have laughed and told you to look at my indoor plants. But something changed when I took the time to research soil composition and each plant’s growth behavior. For my indoor garden, I decided to grow lettuce, kale, and herbs.

I want you to experience the joy of indoor gardening, too! Use the supplies list to shop for the items you need for your indoor setup. (I simplified the equipment as much as possible since I didn’t want to overly invest in expensive supplies.) Each item listed below is linked making shopping easy.

SUPPLIES

Sylvania Gro-Lux Bulb Housing Unit (here is a similar one)

Sylvania Gro-Lux 40watt LED bulbs x2

Steel Double Loop Chain

S Hooks

Small Fan

Indoor Plug-In Mechanical Timer

Spray Water Bottle

Seed Starting Tray

Miracle-Gro Seed Starting Potting Mix

Burpee Organic Leafy Greens and Herb Plant Food 5-5-3

Botanical Interests Starter Seeds

Seed Tray Warmer (optional)

Plastic Container Pots with Drainage Holes (I also used plastic salad containers.)

HOW TO GROW LETTUCE & HERBS INDOORS

The key to giving seeds a good head start is to germinate them in water for 24 hours and then plant each individual seed in a small well of slightly moist soil (cake-like consistency). Of course, you should also read the sowing directions on the back of each seed packet to optimize results.

I placed the grow lights 4″-6″ above the soil’s surface. As the plants grew, I adjusted the lights to keep them the same distance from the tallest leaf. Setting a timer to control the on/off lighting schedule is important. I had success running the grow lights and rotating fan for 12 hours and then off for 12 hours. Why use a fan? Just as outdoor plants are exposed to circulating air, indoors plants need the exposure as well.

seed starting trays

Indoor grow rooms need to be at a comfortable temperature to give plants the best chance for success. I didn’t have to use a seed tray warmer since the basement room stays at approximately 65 degrees at all times. If you check your room’s temperature and it ranges between 65 degrees and 80 degrees when the grow lights are off, the seed trays should be okay without a warming mat underneath them.

After filling the seed trays with a seed starting soil and a bit of Burpee plant food, I used a pencil to create a well for each seed. Then, I carefully dropped one seed into each well and covered it with more soil. To keep them hydrated, I watered the seed trays from the bottom for the first couple of weeks. Later, I switched to top-down watering alternating between using a spray bottle and a watering can. I kept the soil moist but not saturated.

Soon, the seeds grew into fragile seedlings. A few weeks later, they were ready to be transplanted into larger pots until they were harvest two months later. During every stage of growth, I watched the leaves change in color and size as they grew taller all the while reaching for the light. I had the best luck growing heirloom kale, dill, romaine lettuce, and arugula. But I have to be honest, growing vegetables and herbs indoors wasn’t without challenges.

lettuce seedlings

One day, I was tending to my plantings and noticed small, black gnats flying around some of the pots. Fungus gnats! My research proved correct. The gnats came from the store-bought potting soil. Ironically, I spent a pretty penny on the best potting soil in town. But, such is the gardener’s life! To get rid of the pesky gnats, I filled shallow bowls with apple cider vinegar, a few drops of Dawn dish soap, and a bit of water and placed them around the pots. Voila! The gnats flew into the bowls and died. Mission accomplished. (After I harvested the lettuce from those pots, I tossed the soil in the trash.)

lettuce indoor garden

The learning never stops when you’re growing food from seed. Each time I was perplexed by something, I read about it or watched my favorite YouTube channel “Growing a Greener World” or searched Google. In the end, it was all worth it. The feeling you get when you harvest food from your indoor garden is beyond words.

“I’m going downstairs to get some lettuce for our salad,” was never a sentence I thought I’d say out loud. I still consider myself a beginner gardener.

I suspect you’re one of those people who appreciate where your food comes from and want to know its path to your plate. I encourage you to try gardening. You will have successes. You will experience small fails. It will all be worth it the moment you taste the vegetables you’ve grown.

Please comment below if you have questions about my indoor growing setup. If you have indoor gardening stories to share, I’d love to hear from you!

Bonus! Click Properly Fill a Raised Garden Bed to learn how to grow massive garden plants outdoors. If you dream of having your own garden house, be sure to check out Garden House Showcase to see how my mom took the idea of a potting shed to a new level.

Filed Under: DIY Tagged With: container pots, dill, garden, gardening, green thumb, grow lights, harvest, herbs, homegrown, indoor, indoor garden, kale, lettuce, light bulbs, plants, potted plants, seedlings, seeds, soil, sowing, vegetables

Homemade Buttermilk Ranch Dressing

May 10, 2017 by Vanessa Leave a Comment

If I say the word “buttermilk,” the word “diet” doesn’t usually follow it. Am I right? Well, when you’re making Atkins Diet recipes in your home, it turns out that buttermilk is A-OK acceptable and it is delicious too. The only thing better than buttermilk is Homemade Buttermilk Ranch Dressing.

We’ve tried making homemade ranch using Hidden Valley Ranch’s powdered packet with buttermilk, but that was a rookie mistake. If you want to elevate your favorite condiment to restaurant quality dressing, you have to use only fresh ingredients. No cutting corners! Chop the herbs, buy the buttermilk. It’s so delicious I promise your kids will eat their vegetables faster if they can drizzle this homemade dressing on them. Heck. I don’t have kids and I’m eating it on everything.

Store your ranch dressing in an airtight mason jar. The recipe below will nearly fill it.

All of the culinary credit for this dressing recipe goes to Pioneer Woman. I’ve rediscovered her. Yes, I fell hard for her when she first graced Food Network, but then I became accustomed to watching a couple other chefs on the regular. Well, I’m back. I can thank my local library for that. When I need a break from the cubicle matrix that is my workspace, I head to a nearby library on my lunch break and rediscover my love for cookbooks. I usually leave barely balancing a tower of hard cover books with food covers.

The first step to making homemade ranch is to make a garlic paste with fresh cloves of garlic and kosher. You will definitely need to use some elbow grease when firmly crushing it. Now this is my kind of “exercise.”

After making a garlic paste, you’ll want to rinse and start chopping the fresh herbs. I used frilly parsley instead of flat leaf parsley. I’m all about making a substitute withe similar ingredients. When I was younger I would completely scrap making a recipe just because I was missing one ingredient. Once you make the garlic paste, add it to a large bowl and add the remaining ingredients. Stir well.

Lately, I’ve been geeking out over my container herb pots on the front porch. Fresh is best. I didn’t have as much fresh dill as I would’ve liked for this recipe so I added dried dill that I picked up from The Spice Merchant.

The Pioneer Woman’s recipe for Homemade Buttermilk Dressing calls for an optional dash or two of hot sauce, which I recommend. Just realize that the traditional bright white ranch you’re used will take on more of a tinge of orange and take on a zesty taste.

Note: When you make the garlic paste, be sure to crush the garlic until it is very fine. Nobody needs harsh garlic breath. If you prefer a thinner dressing, use more buttermilk.

Again, you can follow this link to Ree Drummond’s Homemade Buttermilk Dressing recipe.  All of the photos in this post are my own. No affiliate links contained in this post either.

Now, grab that whisk. We’ve got ranch to make!

 

 

Filed Under: Taste Tagged With: Atkins, buttermilk, chives, condiment, dill, dressing, garlic, garlic paste, herbs, Hidden Valley Ranch, homemade, hot sauce, kosher salt, milk, parsley, paste, pioneer woman, ranch, real, ree drummond, salad, spices, topping

Classic Egg Salad Sandwich on Ciabatta

August 24, 2016 by Vanessa Leave a Comment

Very few ingredients go as well together like peanut butter and jelly than hard-boiled egg and Hellmann’s mayonnaise. Hands down! This Egg Salad Sandwich is a classic for a reason and is incredibly creamy and delicious on a toasted ciabatta roll with crunchy romaine lettuce. Bonus: The breakdown price of ingredients for each sandwich is only one dollar! Let me show you how to save money on your next delicious lunch.

If you buy cage-free eggs on sale and your ciabatta rolls from Aldi, this sandwich is the cheapest meal you’ll enjoy all week. Guaranteed. I buy a package of six pre-sliced ciabatta rolls at Aldi ($1,49), and the eggs and vegetables from Kroger when on sale (prices vary). (Don’t forget to read my post 10 Ways to Get Deep Discounts on Groceries Without Using Coupons.You know how I love a deal and I want to save you money too.) Look for Manager’s Special discounts on packaged dill or soon-to-expire lettuce when in the grocer’s produce section.

It looks like I already took a bite out of this egg salad sandwich, but I didn't. Trust me. It was hard to resist eating it until I got the photo.
It looks like I already took a bite out of this egg salad sandwich, but I didn’t. Trust me. It was hard to resist eating it or that homemade dill pickle until I got the photo.

If you look up how to a boil an egg, more than one recipe exists. Hard to believe for since it’s basic cooking skill, but it’s true. Some people think you should add white vinegar to the saucepan water. Here’s my easy to follow method: I prefer to layer my eggs in a glass one quart saucepan, cover them with one inch of lukewarm water, and bring them to a boil. As soon as the water boils, remove it from the burner and cover it with a lid for fifteen minutes. After the time expires, remove each egg with a slotted spoon and transfer it to a bowl of ice water. Later, crack and peel each egg under running water. I get yellow yokes and white hard-boiled egg whites every time.

Mix all chopped ingredients in one medium bowl and then pile it on your favorite light bread or cut the carbs and spoon it into a leaf cup.

My recipes yielded four or five ciabatta sandwiches but it depends how high you pile the egg salad. This meal was a lunchtime hit and we ran out of egg salad in two sittings. It’s hard to resist!

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Serves 4 sandwiches

Classic Egg Salad Sandwich on Ciabatta

When sandwiched between ciabatta from Aldi, this egg salad sandwich is a meal deal at only $1 per serving.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 7 hard-boiled chopped eggs
  • 1/4 c. mayonnaise (I used Hellmann's)
  • 1 1/2 T. stoneground mustard
  • 2 diced celery ribs
  • 1 T. diced red onion
  • 1 diced scallion
  • 1 T. chopped fresh dill
  • 1 chopped dill spear
  • heavy pinch black pepper
  • small pinch kosher salt

Instructions

  1. Hard-boil the eggs, remove shell, and chop them.
  2. In a medium bowl, mix all remaining ingredients.
  3. Add chopped eggs to sandwich mixture and stir well.
  4. Cover and chill in refrigerator at least 30 minutes to an hour.
  5. Spoon onto a ciabatta roll and add lettuce.

Notes

Want a smoked flavor? Add 1/2 T. smoked paprika.

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Nutrition

Calories

233 cal

Fat

25 g

Carbs

4 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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egg salad sandwich

 

Filed Under: Lunch, Salads, Sandwiches, Taste Tagged With: ciabatta, dill, egg salad, egg sandwich, eggs, hard-boiled egg, mayonnaise, meal deal, relish, romaine, sandwich

Overnight Pickled Green Beans with Garlic and Dill

August 23, 2016 by Vanessa Leave a Comment

Kids in school teased me for my height and called me String Bean. It seems only appropriate that I would post an article on how to make Overnight Pickled Green Beans with Garlic and Dill for my ODL fans like you.

Using my method for pickling, you don’t need to boil jars or buy special equipment. It’s a quick process using a simple brine and a few ingredients.

overnight-pickled-green-beans-with-garlic-and-dill2

Recently, we made pickled cucumbers after shopping at a local farmers’ market. I loved the way the refrigerated pickles turned out because they have the crunch of a Claussen Kosher deli style dill spear, Huffington Post’s number one “highly recommended” vote in their Dill Pickle Taste Test. Impressed with how easy it was to make tangy pickles last week, I tried my hand at green beans. It was just as simple! I think I’ve opened a can, or should I say jar, of ideas for other quick-pickled vegetables.

Another benefit for making your own pickled veggies? You save money! A jar of Claussen dills is nearly $5. I purchased these green beans for 99 cents a pound.

The green beans have a zesty flavor thanks to the sliced garlic and the sprigs of fresh dill give it that standard pickled taste. The acidic white vinegar preserves the beans and the use of kosher salt leaves the brine cloud-free. Next time, I want to try my hand at using flavored vinegar such as red wine vinegar or apple cider vinegar with new herb combinations. For example, you could substitute asparagus, radishes, or mushrooms for the green beans as well. Don’t be afraid to try various spice mixtures or fresh herb add-ins like chives, fennel, oregano or French tarragon.

What is your favorite way to eat pickled veggies? Straight out of the jar standing over the sink? In a cocktail? Tell me in the comment section below!

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Overnight Pickled Green Beans with Garlic and Dill

These beans have a garlic dill flavor that adds crunch to any salad or serve as a healthy mid-afternoon snack.

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

  • 1/2 c. water
  • 1/4 c. plus 2 T. white vinegar
  • 1 tsp sugar
  • pinch kosher salt
  • 1 mashed clove garlic
  • 1/8 c. fresh chopped dill
  • 1/2 tsp ground coriander (use coriander seeds, if you have them)
  • small pinch red pepper flakes
  • 10-12 oz. green beans

Instructions

  1. Bring water, vinegar, salt, and sugar to a boil in a small saucepan.
  2. (The sugar and salt will dissolve.)
  3. Remove the saucepan from the burner, stir, and allow the liquid to completely cool.
  4. Wash a large handful of green beans, trim the ends so they will fit in the jar, and set aside.
  5. Add garlic, dill, coriander, and red pepper flakes to the bottom of the mason jar.
  6. Add green beans to the jar.
  7. Pour cooled pickling liquid into the jar leaving 1/4" space near the top.
  8. Secure lid.
  9. Refrigerate for 24 hours.

Notes

Multiply this recipe if making more than one large (16 oz) wide mouthed mason jar of beans.

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Filed Under: DIY, Snacks, Taste Tagged With: dill, garlic, green beans, jar, mason jar, pickle, pickled, pickling, quick pickle, salad, snack, vegetable

Crab Cake Bites with Tangy Dill Dipping Sauce

August 22, 2016 by Vanessa Leave a Comment

We love seafood in our home, but we don’t love the expense of lobster or lump crab meat. You know me, I love an ingredient swap! You are going to save money and time with this delightful appetizer recipe.

Crab Cake Bites with Tangy Dill Dipping Sauce is an adaption from a recipe in the June issue of Woman’s Day magazine and it is incredibly easy to prepare. My recipe’s crab cake base is meant to be spicier and is made with imitation crab meat while the dipping sauce incorporates dill instead of parsley.

I recommend using real mayonnaise and bread crumbs instead of saltine crackers when setting out your ingredients. You’ll add pinch of kosher salt in the crab mixture so my recipe stays equally balanced. This appetizer or small plate recipe can be made in less than thirty minutes and yields seven small bites. If you prefer a larger crab cake, go to town making large patty shapes and eat them as a light meal.

Dress your plates with a lemon wedge and a ramekin of the Tangy Dill Dipping Sauce. We added extra drops of hot sauce on top as well because we like our food spicier. Check out the step-by-step instructions below that include a sizzling video!

These bite sized babies are perfect to pop into your mouth as an appetizer. Don't forget to top with hot sauce and dill dipping sauce.
These bite sized babies are perfect to pop into your mouth as an appetizer. Don’t forget to top with hot sauce and Tangy Dill Dipping Sauce.

Step 1: Turn on broiler. Whisk the first four ingredients.

crab-cake-bites-with-tangy-dill-dipping-sauce6

Step 2: Add imitation crab and remaining ingredients.

crab-cake-bites-with-tangy-dill-dipping-sauce5

Step 3: Use a fork to break down the imitation crab meat and mix with the other ingredients. It will become a bit sticky so use buttered covered palms to shape the crab cake bites into balls the size of golf balls.

crab-cake-bites-with-tangy-dill-dipping-sauce4

Step 4: Transfer each crab cake bite to a canola sprayed, foil lined cookie sheet. Top with a small square of cold unsalted butter.

crab-cake-bites-with-tangy-dill-dipping-sauce3

Step 5: Put the cookie sheet on the top rack of the oven and broil for about 8 minutes until the tops crust up and become golden brown.

Step 6: In the meantime, make the Tangy Dill Dipping Sauce to serve on the side once the crab cake bites are finished in the oven. Serve warm.

crab-cake-bites-with-tangy-dill-dipping-sauce2

You don’t have to host a party to make Crab Cake Bites with Tangy Dill Dipping Sauce as an appetizer. Let me know what your family thinks of them in the comments section below. This budget-friendly recipe would pair well with my Mussels with Pomodoro Sauce. You can also find similar recipes on the ODL Pinterest page. 

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Serves 7 crab cakes

Crab Cake Bites with Tangy Dill Dipping Sauce

These cute little crab cakes with dill dipping sauce are ideal for parties as an appetizer or small plate.

15 minPrep Time

7 minCook Time

22 minTotal Time

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Ingredients

  • Crab Cakes:
  • 1 large egg
  • 1/2 tsp dry mustard
  • 1/2 tsp hot sauce (I used Louisana Pure's Crystal Hot Sauce)
  • 1/3 c. bread crumbs
  • 8 oz. imitation crab meat
  • 1 chopped scallion
  • 1/8 c. chopped fresh parsley
  • 5-6 diced capers
  • 1/4 c. mayonnaise
  • 2 1/2 tsp. grated lemon zest
  • pinch cracked black pepper
  • pinch kosher salt
  • 2 T. cold butter
  • Tangy Dill Dipping Sauce:
  • 1/4 c. mayonnaise
  • 1 T. lemon juice
  • 1 T. chopped fresh dill
  • 1/8 tsp lemon zest
  • pinch black pepper
  • pinch kosher salt

Instructions

  1. Turn on broiler.
  2. Line a small cookie sheet with foil and spray it lightly with canola cooking spray.
  3. Whisk egg, mustard, and Crystal hot sauce.
  4. Add bread crumbs and use a fork to incorporate.
  5. Add crab and smash it with the back of the fork until well mixed.
  6. Add scallion, lemon zest, parsley, pepper, salt mix all ingredients together.
  7. Using butter covered hands, roll the crab mixture into balls about the size of golf balls.
  8. Place each crab ball on the foil and smash it down gently to form a patty shape.
  9. Add a small square of butter on top of each crab cake.
  10. Broil 6-7 minutes until slightly golden on top. Watch carefully.
  11. Remove crab cakes from oven when finished.
  12. While they cool, mix the dipping sauce ingredients in a small bowl and garnish with a spring of dill. Plate with a lemon wedge.
  13. Serve crab cakes warm with a side of tangy dill dipping sauce.

Notes

Serve warm with an extra sprinkle of hot sauce and a dollop of the tangy dill dipping sauce.

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Nutrition

Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Appetizers, Snacks, Taste Tagged With: appetizer, bite, bite size, crab cakes, dill, imitation crab, mayonaise, seafood, small plate

Grilled Greek Pizza

June 24, 2016 by Vanessa Leave a Comment

I think it’s great that in Greek culture a common saying is “Να ζήσεις,” which means “may you live well.” I completely agree.

How is that Greeks look so at ease and happy all day long? (Oh, and that tan, olive colored skin!) They live to eat and socialize while doing it. They also appreciate quality seasonal ingredients such as fragrant herbs like parsley, oregano, and dill.

Grilled Greek Pizza is a no fuss recipe and it is packed with vegetables and Mediterranean flavor. I cheated and used a bottle Tzatziki sauce, made with creamy greek yogurt, in an effort to save time. Honestly, it was still delicious. We grilled our pizzas in our newly purchased Traeger giving them a slightly smoked flavor.

Bring on the ouzo! Grilled Greek Pizza is layered in fresh flavors reminiscent of the Mediterranean and is a lighter substitute for dinner.
Bring on the ouzo! Grilled Greek Pizza is layered in fresh flavors reminiscent of the Mediterranean and is a lighter substitute for dinner.

Turn on the patio cafe lights and create your own ambience while enjoying a slice with a fresh squeeze of lemon (or drizzle olive oil) on each slice. Now, where’s the ouzo? “Stin iyia mas!” (Greek for “to your health.”)

onedelightfullife.com

Serves 2 pizzas

Grilled Greek Pizza

Get the patio party started like the Greeks do with this high flavor Grilled Greek Pizza. Don't forget the ouzo!

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • Naan flat bread
  • 1 c. diced grilled chicken
  • 1 diced tomato
  • 1/4 thinly sliced red onion
  • 4 oz. can black olives
  • 1/2 c. Tzatziki (I used Sam's Choice Tzatziki Dressing)
  • 1/4 sliced cucumbers
  • 1 T. feta cheese (optional)
  • pinch pepper
  • springs fresh dill
  • springs fresh parsley
  • 1/2 lemon (optional)

Instructions

  1. Brush the Naan flat bread with olive oil.
  2. Grill flat break for a few minutes until warm.
  3. Remove Naan flat bread from the grill and drizzle with Tzatziki.
  4. Layer your flat bread with veggies and diced grilled chicken.
  5. Top with feta cheese, pinch pepper.
  6. Drizzle again with a little Tzatziki.
  7. Garnish with bits of fresh parley, dill, and a squeeze of lemon.

Notes

You can purchased already grilled chicken strips, but we just used leftover breast meat from the night before's dinner.

7.8.1.2
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Nutrition

Calories

325 cal

Fat

21 g

Carbs

7 g

Protein

26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Grilled Tagged With: dill, flatbread, Greek, Greek yogurt, grilled chicken, grilled chicken pizza, grilled pizza, gyro, herbs, Meditteranean, Naan, olives, ouzo, parsley, pizza, red onion, tomatoes, Traeger, Tzatziki

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Ammar
Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

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