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tomatoes

DIY: Dowel Rod Tomato Cages

July 9, 2017 by Vanessa Leave a Comment

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

Nothing is more rewarding for this city girl than growing my own food. I did it! I actually harvested homegrown tomatoes from container pots and I barely spent any money to do it. Look at those beauties below!

Jet Star tomatoes

I made inexpensive dowel rod tomato cages instead of buying the plastic-coated or metal variety. Here’s the awesome, cost-saving breakdown:

Because I bought the Jet Set tomato plant for $1, vegetable soil $6, and three dowel rods per pot $.80 each, I’d say that’s pretty inexpensive since I’m still harvesting tomatoes and it’s only mid-July. Since I split the bag of vegetable soil between two large pots, I spent about $6 per container pot.

After you add new soil and a tomato plant, you will need the following items purchased from a local hardware store to make DIY: Dowel Rod Tomato Cages. 

dowel-rod-tomato-cages

1 DIY Dowel Rod Tomato Cage:

  • 3 dowel rods cut to the length you need
  • 1 rubber band
  • jute twine

First, I used a handsaw to cut each dowel rod down to the length taller than each plant to allow for growth. Second, I inserted each dowel rod around the circumference of the container pots interior as if I was building a teepee. Third, I used a rubber band to bring together the tops of the dowel rods. I recommend using an extra-strong rubber band like the ones that come with your store-bought broccoli if you’ve got one in the kitchen junk drawer.

Lastly, to give the tomato leaves something to grow around and to enhance the strength of the dowel rods, I wrapped twine tightly around the outside of each cage in two places.

dowel-rod-tomato-cageThat’s it! I’ve been pleasantly surprised that I haven’t needed to reposition the dowel rods or twine even after moving the pots several times. I think you’ll agree that this do-it-yourself method for building a tomato cage is not only inexpensive but incredibly easy to do.

tomato cage

Now, if you’ll excuse me. A platter of Caprese salad made from homegrown tomatoes and basil with mozzarella and drizzled with balsamic and olive oil is calling my name.

caprese salad

Someone recently told me that their favorite summer fruit is…the tomato. I don’t blame them! Yep, it’s actually a fruit. It’s such a versatile ingredient whether used fresh like in a salad or stewed in a pasta sauce like my Dutch Oven Bolognese Sauce. 

If you’re in love with tomatoes this season, peel the skin and juice them to create a Michelada with Lime (think Bloody Mary made with Mexican beer) or used stewed and diced tomatoes inside Lone Star Turkey Chili with Sour Cream and Chives for tonight’s family dinner.

Happy tomato harvesting to you! I hope your container garden yields dozens of tomatoes this season. Let me know what DIY outdoor project you’re working on in the comments section below. Since you love to garden, so be sure to also check out How to Grow an Indoor Garden and How to Properly Fill a Raised Garden Bed!

tomato cage

 

 

Filed Under: DIY Tagged With: container garden, container pots, DIY, dowel rod, gardening, homegrown, tomato, tomato cage, tomatoes, urban farming, vegetable

Sausage Caprese Stuffed Portobellos

July 19, 2016 by Vanessa Leave a Comment

It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

Sausage-Caprese-Stuff-Portobellos Sausage-Caprese-Stuff-Portobellos4

After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

Sausage-Caprese-Stuff-Portobellos2

Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.

onedelightfullife.com

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

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Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

7.8.1.2
33
https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/
onedelightfullife.com

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Filed Under: Dinner, Sides, Taste Tagged With: basil, caprese, cheese, country sausage, Italian, mozzarella, mushrooms, portobellos, sausage, stuff mushrooms, tomatoes

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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https://onedelightfullife.com/grilled-greek-pizza/
onedelightfullife.com

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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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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