I was stunned with the incredibly summer-vegetable fresh taste of this dish! I don't know if I got my hands on some wonderfully fresh vegetables or if this is simply a fantastic recipe, but whatever it was, it worked!!!
Colorful and quick this is a great dish to make as either a flavorful side dish, a vegetarian entree, or a midnight snack. Every ingredient, however, is essential (at least in my opinion). Gots to have that summer-fresh tomato, sweet corn cut off the cob, zucchini, fresh basil, and parmesan! And on top of it all, isn't it pretty?
SUMMER FARMERS' MARKET RISOTTO (serves 4'ish)
3 to 3 1/2 cups chicken or vegetable broth
1 Tbsp butter or EVOO
2 green onions, chopped
2 tsp minced garlic
S&P
3/4 cup arborio rice
1/4 cup dry white wine
1 small zucchini, quartered and chopped, about 1 cup
1 large tomato, seeded and chopped (about 1 cup) note: I rarely seed tomatoes...the flavor is in the seeds. I did not seed this tomato.
1 ear sweet corn, kernels cut from cob (about 3/4 cup)
1/4 cup grated or shaved parmesan cheese
1/4 cup torn fresh basil
Bring broth to a boil in a small saucepan. Reduce heat to low and keep hot.
In a large skillet, melt butter or olive oil over medium heat then add green onions, season with S&P, and then saute until tender, about 3 minutes. Add garlic then saute for 30
more seconds.
Add rice then stir to coat in butter/EVOO. Add wine then stir until nearly absorbed by rice. Add 1/2 cup broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
When there's 1/3 of the broth remaining, add zucchini, season with additional S&P, then continue stirring. When there's 1/4 cup of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
Take risotto off heat. Stir in parmesan cheese and basil. Add more S&P to taste.
Recipe Source: www.iowagirleats.com
Right after chocolate chip cookies and a complete selection of every Jello dessert ever made (per may father when I was about age 11/12, "OK, that's enough of the Jello desserts"), this was one of the very first sweet treats I ever made as a pre-teen. I had forgotten how much I loved that crunchiness of the cereal contrasting with the creaminess of the melted marshmellow and chocolate, but many decades later, it all came back to me.
I saw a recipe a few weeks ago for Brownie S'mores which reminded me of this fun treat. I was sure I could find my original recipe in my very first cookbook, a collection of Church Ladies recipes a neighbor gave me when I was a young first. But, alas, it wasn't there. But I'm sure the internet recipe I found is, if the exact, pretty darn close to the one I used oh so many years ago.
Six ingredients and just about as many minutes and this is ready. If you're sitting in the warm/humid/August weather as we are here in Chattanooga, you'll definitely want to keep these refrigerated or they'll turn a gooey mess in minutes.
GOLDEN GRAHAMS S'MORES
8 cups Golden Grahams cereal (12 oz box)
6 cups mini marshmellows (10 oz bag), divided
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tbsp butter or margarine
1 tsp vanilla
Butter a 13x9" pan. In a large bowl, measure cereal. In a large microwavable bowl, microwave 5 cups marshmellows, the chocolate chips, corn syrup, and butter uncovered for High for 2-3 1/2 seconds, stirring every one minute, until melted and smooth when stirred. Stir in vanilla.
Pour chocolate mixture over cereal; quickly toss until completely coated. Stir in one cup marshmellows.
Press mixture evenly into pan, using buttered back of spoon or spatula. Let stand uncovered at least one hour, or refrigerate if you prefer a firmer bar. For bars, cut into rows vertically and horizontally, into whatever size you like. In warmer weather, keep bars loosely covered (with waxed paper in between if you are stacking them) in the refrigerated, or at room temperature during the cooler months.
Recipe Source: www.bettycrocker.com
I finally got around to revamping this recipe I mentioned a few weeks ago. The original recipe was so laden with fat and calories, I just couldn't bring myself to eat it, much less post it. While this recipe is by no means low-fat/low-calorie, it's a vast improvement from the original. I greatly reduced the butter and I used half 1% milk and half half-and-half in lieu of cream. The original recipe called for a miniscule amount of basil which I increased to a 1/4 cup, plus added more as a garnish. The fresh basil really makes this soup, and is a great use of that abundance you may have growing in your garden.
TOMATO BISQUE SOUP (makes about 12 cups)
Roux:
heaping 1/3 cup or scant 1/2 cup AP flour (2 oz)
4 Tbsp butter (2 oz)
Heat butter in sauce pan. Add flour slowly while stirring constantly with a whisk. Cook on medium/medium-low heat (#4 on my cooktop) for 5-10 minutes, until roux is caramel-colored. Let roux cool to room temperature. Set aside.
Soup:
1 Tbsp butter (1/2 oz)
scant 1 cup diced onions (4 oz)
1 cup diced celery (4 oz)
1 1/2 tsp minced garlic
1/4 cup chopped fresh basil, plus more for garnish
1 1/2 cup (12 oz) tomato juice
1 can (28 oz) whole tomatoes with juice
1/4 tsp baking soda
2 cups water
1/2 Tbsp chicken base
or
2 cups chicken broth/stock
S&P to taste
crushed red pepper to taste (I like 1/2 tsp), optional
1 cup (8 oz) cream, half-and-half, or any milk, or a mixture of any of these
1/4 cup Parmesan cheese, plus more for garnish
Heat butter in soup pot. Add onions and celery for about 5 minutes on medium heat (I like a bit of crunch left....cook to your preference). Add garlic and basil, stir about a minute.
Add tomato juice and tomatoes. Bring to a boil and add baking soda. Stir, then add the water and chicken base or chicken broth/stock. Bring to a boil.
When cool enough to handle, blend/puree in a blender or food processor to a consistency which suits your taste (I prefer a few chunks versus a completely smooth soup).
Bring soup back to a boil. Have roux pan close by. Add 4-6 ladles of the hot soup one ladle at a time, whisking to incorporate each addition. When well-mixed, add entire roux mixture to the large pot of soup. Whisk well until completely incorporated.
Remove from heat. Stir in Parmesan and your choice of dairy product.
Garnish with additional grated or shaved parmesan and freshly sliced basil.
Recipe Source: www.foodman43.blogspot.com
I'm not sure what to say about this recipe or where to start. This is a recipe Publix was demo-ing the other day. Publix is a regional supermarket chain in the southeastern US. So if you're in the area, you're in luck. If you're not, there may be a few extra steps to take. But in my opinion, it is well worth the effort.
Pork, peppers, and peaches are not at the top of my list of things that I just love. But this recipe was so intriguing to me that I just had to try it. And what an incredible combination this turned out to be!!!
Several of the listed ingredients are Publix brands. However, I did an internet search and these things are either available for purchase or you can find recipes for them (the mojo marinade and the spicy peach butter {which, by the way, is not hot-spicy but a cinnamon-seasoned puree with a touch of cayenne, with the consistency of something close to an apple butter}). The recipe also calls for a 12-oz bag of fajita vegetable mix. I used half of an onion cut into long slices, along with half a bell pepper and four mini red/yellow/orange peppers.
This curious blend comes together wonderfully! In my opinion, I'd be carefully not to overcook any of this....I loved the crisp-tenderness of the onions and peppers and the firmness of the peaches (the recipe didn't dictate, so I peeled one peach and left the peel on the other.....they were equally perfect). Although just of few minutes of cooking the pork slices sounds rather minimal....any longer and you'd have a tough chew.
I served this with steamed rice with some of the sauce drizzled on it, and a garden salad.
MOJO PEACH PORK SAUTE (4 servings)
2 firm peaches, coarsely chopped
1 Tbsp fresh chives, coarsely chopped
Zest and juice of 1 lime
1 lb pork tenderloin, sliced 1" rounds
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp EVOO
1 (12 oz) bag fajita vegetable mix (freshly sliced peppers and onions)
1/4 cup spicy peach butter (found in the bakery department)
3 Tbsp mojo marinade
Preheat large saute pan on medium-high, 2-3 minutes. Season pork with S&P; place oil in pan. Add pork, cook 1-2 minutes on each side or until browned. Remove pork from pan.
Add fajita vegetables to same pan; cook 3-4 minutes or until peppers just begin to soften. Combine peach butter, mojo, lime zest and juice.
Add pork, peaches, and peach butter mixture to vegetables; cook and stir 1-2 minutes until sauce thickens. Top with chives, serve.
Recipe Source: www.publix.com/aprons
This is the most often prepared pasta salad I make. I enjoy every single element. I serve it as a side salad or eat it as a snack. It's a wonderful blend of texture and color and a contrast of the creamy feta and the tartness of the vinaigrette.
When I first find this recipe years ago, it called for a basic vinaigrette for the dressing. Some time ago, I started using "Garlic Expressions Vinaigrette" which I have found in several whole/natural food type markets. It is found either in the produce department or with other salad dressings (it's wonderful on sliced tomatoes, on a Caprese salad, or even as a dressing on a sub sandwich). I've made this salad using this dressing for so long, I don't think I would love it as much using a substitute! You can see the bottle or purchase the vinaigrete at www.Garlic-Expressions.com.
ISRAELI COUSCOUS SALAD (serves 2-4)
1 cup Israeli couscous, cooked (1 cup uncooked couscous added to 2 cups of boiling water, turn down, and simmer for about 15 minutes until most or all of water is absorbed. Drain and let cool.
3/4 cup shelled edamame (if edamame are still in the shells, use 6 oz, cook according to directions and remove from shells.....you can find shelled and unshelled edamame in your frozen or produce deparments)
1 small carrot (or 3-4 baby carrots), cut into small matchsticks
1 Tbsp freshly-chopped parsley
1/4 cup sliced black olives (or about 12 chopped Kalamata or oil-cured olives)
1/2 cup feta cheese (2-3 oz)
Basic garlic vinaigrette
Mix everything together. I wait until serving time to add the dressing.
NOTE: I prefer oil-cured olives in my salad. If I am going to have leftovers, I keep the olives separate. Otherwise, the olives with "stain" the edamame and couscous. This doesn't affect the flavor, but the presentation is not as pretty.
This is my Go-To Summer Salad. And also where I learned the delectable art of roasting shrimp. This salad is so lucious, from the shrimp to the dressing. A perfect meal for a hot, humid summer day. I make it over and over during the warm months.
Roasting shrimp, regardless of the size, brings a whole new dimension to the flavor of shrimp. I'll never boil shrimp again. The celery and onion bring a delightful crunch, and the dressing is a swirling flavor of orange zest and fresh dill.
I have made this salad using jumbo shrimp (12/15s) to the small 51-60s. For the cost, I'd just as soon go with the smaller size without any sacrifice of flavor. The larger shrimp might make a prettier presentation plated on a leaf of lettuce, but I think these smaller ones look just as good, knowing, that is, just how wonderful they taste.
SHRIMP and DILL SALAD (serves 2-3)
1 pound uncooked shrimp, any size, shelled and deveined
olive oil
coarsely ground black pepper
1/4 cup finely minced celery
2 Tbsp finely minced red onion
2 Tbsp mayo
1/2 tsp orange zest
1 Tbsp freshly-squeezed orange juice
1 1/2 tsp chopped fresh dill
Turn your broiler on high. Drizzle shrimp with olive oil and black pepper. Broil for 3-8 minutes, depending on size of shrimp (for the 51-60s, mine cooked in 3 minutes, stirring halfway in between). Don't overcook or the shrimp will be tough instead of supple. Let cool to room temperature, or chill until ready to dress.
Mix the mayo, juice, zest, and dill. In a separate bowl, mix the cooked shrimp, celery, and red onion. Add dressing and mix. Refrigerate until chilled. Serve on a bed of lettuce.
Recipe Source: Adapted from Ina Garten, The Barefoot Contessa
I have been on a real baking kick this week. I guess I'm trying to make up for not cooking for Jim's office since he was working out-of-state for several months without coming home. I'm trying to make one or two treats for him to take with him each week.
This was a recipe I found in Ladies' Home Journal years ago. I love the thin, crispy wafers with the oatmeal giving it a chewiness and the snap of the almonds. Again, just a handful of ingredients. The recipe says this recipe will make about 4 dozen cookies, but I got 7 dozen out of my batch. I'm not sure why the discrepancy but that's just more for a big office, right?
Since we're still in the humid summer months, I would keep these refrigerated. Keeping them at room temp causes them to become pretty sticky. But if you prefer a chewier treat, that's the route you should take.
ALMOND LACE COOKIES
1 cup old-fashioned oats
1 cup flour
2 Tbsp flour
1/2 tsp salt
1/4 tsp baking powder
1 egg, lightly beaten
1/2 cup (1 stick) butter, melted
1 tsp vanilla extract
1 cup sliced almonds
Heat oven to 325F. In a large bowl combine oats, sugar, flour, salt, and baking powder. In a separate bowl whisk egg, butter, and vanilla, then add to the dry ingredients. Add the almonds and stir until evenly distributed.
Line a cookie sheet with aluminum foil; spray lightly with non-stick cooking spray. Drop level teaspoons of dough, 3" apart, on prepared sheet; flatten slightly. Bake until golden brown 9-11 minutes.
Let cookies cool completely, then peel from the foil. Repeat with remaining dough.
Recipe Source: Ladies' Home Journal, June 2002
