Honey Roasted Chick Peas

     I had a bowl of chick peas that I had soaked a few days ago, used a few, and now had a ton of leftovers just sitting in the refrigerator.  Every time I opened the fridge, I was reminded that I should do something with them.  This morning I remembered a site I read a long time ago that had suggestions for all different seasonings you can use when roasting chickpeas in the oven.  Have you ever had roasted chick peas?  They are so crunchy and a great snack.  You can read over the list and see which flavors speak to you.  This morning, I chose cinnamon and honey.  I am really happy with this choice because as we speak, the chick peas are roasting in the oven and my house smells so delicious!

Honey Roasted Chick Peas

Ingredients
2 cups Chick peas, dried and soaked over night
1 tbsp olive oil
2 tbsp cinnamon
1 tbsp sugar
1 tbsp honey

Method
Preheat the oven to 300 degrees
1. In a large bowl, mix chick peas, cinnamon, and sugar together making sure to coat all of the chickpeas in the mixture.
2. Place the chick peas in a single layer on a baking sheet and bake for 90 minutes.
3. Transfer the chick peas to a large bowl, drizzle with honey, and mix to coat.
4.  Allow to cool and store in an air tight container.

The Taste Test
     These definitely smelled a lot better than they tasted...not that they tasted bad at all.  They just smelled so sweet and delicious baking in the oven.  I think I may prefer my chick peas more savory than sweet.  I will have to experiment with some of the other flavors until I find my favorite.

Creamy Balsamic Vinaigrette

     I had lunch this week with my friend Ali's at a place called Bogey's.  We both ordered salads, mainly because they have the most delicious balsamic vinaigrette.  During lunch Ali and I talked about how we thought they made the dressing.  So my new mission is to figure it out.  Here is my first attempt.

Cream Balsamic Vinaigrette

Ingredients
1/4 cup balsamic vinegar
2 tbsp olive oil
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese
salt and pepper to taste

Method
1. Place all ingredients in the food processor and blend until smooth.

The Taste Test
      Not quiet Bogey's but a good starting place.  I think a little Dijon mustard and maybe some garlic might be my next additions to this recipe.  A definite work in progress!

Roasted Tomato-Bread Toss

    The one perk to teaching summer school instead of being completely lazy and taking the entire summer off, is no work on Fridays.  I think every weekend should be 3 days long.  I look forward to a quiet day by myself to work through a to-do list, run errands, cleanup the house, spend time with my pups, and even watch a little tv.  Today I'm bringing a quick lunch over to share with my mom.  Yesterday I finally made it to my first farmer's market of the season.  I wish I had my camera.  There was so much color and everything was so fresh and beautiful!  I bought a pint of cherry tomatoes, despite having 3 plants full ready to be ripe in my own year, just because they were so pretty!  I put those tomatoes to good use in this recipe from August's Better Homes and Gardens.

Roasted Tomato-Bread Toss

Ingredients
3 cups cherry or grape tomatoes
2 cups torn Italian Bread
5 tsp olive oil
1/2 cup Kalamata olives
1 tbsp balsamic vinegar
1/4 tsp salt
1/2 tsp pepper

Method
Preheat oven to 400 degrees
1. Line a baking dish with parchment paper.  Place washed and dry tomatoes in a single layer in the pan.
2. Place the torn bread in a bowl and drizzle with 2 teaspoons of olive oil.  Toss to coat.  Place the bread on a baking sheet.
3. Place tomatoes in the oven on the top rack and the bread on a lower rack.  Bake for 20-25 minutes.  The tomatoes skins should begin to wrinkle and split.  That's how you'll know they are ready to come out.
4. Combine tomatoes, bread, and olives in a large bowl. 
5. In a small bowl, mix together 3 teaspoons of olive oil, 1 tablespoon of balsamic vinegar, and the salt and pepper (You can also add some minced garlic to this mixture.  I left it out because my mom doesn't like garlic).  Drizzle this over the tomatoes, bread, and olives.  Lightly toss to mix everything together.

The Taste Test
     I found that the tomatoes needed a little extra time in the oven and the bread needed a little less.  This was such a simple dish but so good.  The bread soaked up the balsamic vinegar and it was such a nice compliment to the juicy tomatoes that burst in your mouth and the salty olives.  I'm looking forward to the tomatoes in our garden ripening.  I think my mom is too, she asked me when I was going to post the recipe so she could make it herself.  Thanks for a nice lunch date mom!

Stuffed Zucchini

     This week I came home from work one day to find a baking dish wedged in my front door with a note with baking directions...in my mom's handwriting.  She had found a Cooking Light recipe for stuffed zucchini and had made me a dish.  It was funny that she thought to make that since I had already bought the ingredients to make my own stuffed zucchini this week.  The dishes were very different but both very scrumptious!  My mom's recipe for Stuffed Zucchini with Potatoes and Peas had much more flavor-it reminded me of Indian food because the spices gave it a distinct taste.  My recipe, was much simpler but also very satisfying.


Stuffed Zucchini with Tomatoes and Mozzarella

Ingredients
Cooking spray
2 medium zucchini
Salt and pepper
2 medium tomatoes
1/2 tsp fresh oregano
1/4 tsp white vinegar
Fresh Mozzarella

Method
Preheat the oven to 400 degrees
1. Spray a baking sheet with olive oil cooking spray.
2. Cut the zucchinis in half, lengthwise.  Scrape out the seeds, sprinkle with salt and pepper, and place on the baking sheet.
3. Seed and dice the tomatoes.  Mix them with the oregano and vinegar.
4. Spoon the tomatoes on top of the zucchini.
5. Bake for 20 minutes, until the zucchini is tender.
6. Next, heat the broiler.  Top the zucchini with mozzarella, torn into one inch pieces.  Broil until the cheese is bubbly and beginning to brown.

Stuffed Zucchini with Peas and Potatoes
Recipe from Cooking Light

Ingredients
6 medium zucchini (about 3 pounds) 
1 1/4 teaspoons salt, divided 
1 1/2 cups diced peeled baking potato 
2 teaspoons butter 
2 teaspoons vegetable oil 
2 1/2 cups chopped onion 
1 1/2 tablespoons minced peeled fresh ginger 
2 garlic cloves, crushed 
1 serrano chile, minced 
2 tablespoons chickpea (garbanzo bean) flour 
1 teaspoon ground coriander 
1/4 teaspoon ground turmeric 
1/4 teaspoon ground red pepper 
1/4 teaspoon ground cumin 
1 1/2 cups frozen green peas, thawed 
2 tablespoons finely chopped fresh cilantro

Method
Preheat oven to 375 degrees
1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
2. Cook potato in boiling water for 2 minutes or until crisp-tender and then drain.
3. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
4. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

Grilled Salmon with Cucumbers

     This is a Martha Stewart recipe from one of her magazines I get.  Arnauld didn't come through with a dinner suggestion tonight so I turned to the pile of recipes I pulled and had sitting on the table.  Between my garden and my grandma's garden, I knew the cucumbers would be plentiful and fresh.

Grilled Salmon and Cucumbers

Ingredients
1/2 cup crumbled
2 tbsp fresh lemon juice
1 tbsp dill
1 tbsp olive oil
1 lb salmon
salt and pepper
2 cucumbers, sliced 1/2 inch thick

Method
1. Mix the feta, lemon juice, dill, and oil in a small bowl and set aside.
2. Heat the grill to medium high.  Brush the salmon with oil and season lightly with salt and pepper.  Oil the grill and place the salmon, skin side up on the grill.  Cook for 8-10 minutes, or until the fish is fully cooked.  Make sure to turn the fish once during that time.
3. Meanwhile, brush the cucumber slices with olive oil and sprinkle with salt and pepper.  Place on the grill and cook until the begin to soften and turn brown, about 2-3 minutes-again turning once.
4. Top the salmon and cucumbers with the feta mixture before serving.

Grandma's Zucchini Bread

    So today was the day I finally made zucchini bread with my grandma.  Her garden graced her with a few large zucchinis that she managed to keep safe from her worst nightmare, a relentless woodchuck.  When I got to her house she had all of the ingredients lined up, the nuts chopped, and the zucchini shredded.  She was ready and as excited as I was to make zucchini bread together.  You may recall my own attempt a few weeks back, with Rosemary Lemon Zucchini Bread.  Grandma told me I used too much baking soda.  So today we went back to the basics.  My Grandma doesn't mind getting a little messy in the kitchen-I must take after her!  She even encouraged using your hands to mix, especially when mixing in the nuts and zucchini.  She said she lost a few hand-held mixers to zucchini bread over the years.  

Grandma's Zucchini Bread

Ingredients
3 eggs
2 cups sugar
3 tsp vanilla extract
1 cup oil
3 cups flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 cups zucchini
1 cup walnuts, chopped

Method
Preheat oven to 325 degrees
1. Beat eggs until fluffy.
2. Add sugar, vanilla, and oil. Blend well.
3. Sift in all of the dry ingredients and mix well.
4. Stir in zucchini and nuts.
5. Pour mixture between two greased and floured loaf pans.
6. Bake for 1 hour or until done.

The Taste Test
   The way zucchini bread should be!

My Gram getting her hands dirty. 

Grandma's garden (the upper level).  It has shrunk over the years but it's still an amazing work of art for 84 year old woman.

Squash

Peppers

Eggplant

The lower level.  The right hand side is usually covered in beans but this year a chubby woodchuck ate them all.  Gram was not too happy.  She tried replanting the beans three times!

Gram plants a variety of different tomatoes.  Here are the first few red ones.

One lonely bean plant.

Figs

Apples

 

Pears

Shrimp Lettuce Wraps aka NFL Wraps

    I missed home cooked meals while being away last week.  I've discovered that eating out is nice as a treat every once in a while, but these days I much prefer making my own meals.  I know exactly what goes into each dish and the entire experience is one that leaves me feeling accomplished and satisfied. 
     Arnauld has been on a role with giving me ideas for dinner.  Yesterday he suggested some sort of lettuce wraps, which we've had out to eat a few times but never attempted on our own.  There were several recipes that I found that called for rice noodles but I attempted a version that used cabbage instead.

Shrimp Lettuce Wraps


Ingredients
1 lb shrimp, raw
1 head of lettuce
1/4 cup soy sauce
1 1/2 tbsp Mirin
2 tbsp rice vinegar
1/2 tsp red chili paste
1 tbsp vegetable oil
1 tbsp sesame oil
2 cloves garlic, minced
1 1/2 tbsp ginger, minced
6 cups cabbage, finely shredded

Method
1. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and chili paste.  Set this mixture aside.
2. Heat the vegetable and sesame oils, in a large skillet or wok, over medium high heat.  Add the ginger and garlic and cook for about 1 minute.  Add the shrimp and cook until heated through. 
3. Add the sauce and cabbage and continue cooking until the cabbage begins to wilt.
4. Remove from the stove using a slotted spoon.
5. Serve cabbage mixture over large lettuce leaves.  Roll the lettuce leaves like a wrap and enjoy!

The Taste Test
    When Arnauld walked in the house he said, "It smells banging in here."  After trying the lettuce wraps he proclaimed that they were just as good as P.F. Changs.  The sauce was really tasty, despite the fact that I left out the sugar that the recipe called for.   Arnauld is also so excited that football is back that he named this dish, the N.F.Lettuce Wraps.  My vote was for at least one season without football, but I have a feeling I am not the majority on this one.

Pesto

   I think I've mentioned that my Grandma planted a backup garden in my yard this year.  Two summers ago, all of her tomato plants died and she had no tomatoes.  It was a very sad time for her, so sad that she went to a local farm and bought enough tomatoes to make her own sauce despite having plenty of jars stored away.  Ever since that summer, she has planted tomato plants in my yard as well as my mom's, just in case.  She takes drives over while I am at work to check things out-she's like a traveling farmer.  Well this year she expanded the variety of plants to include peppers, squash, cucumbers, and basil.  We have a lot of basil so today I decided to put it to use and make some pesto.

Pesto
Recipe from Whole Foods

Ingredients
2 cups fresh basil
1/4 cup pine nuts
1/4 cup Romano Cheese, shredded
1/4 cup Parmesan Cheese, shredded
2 tbsp olive oil
2 tbsp water
2 tbsp lemon juice
salt and pepper

Method
1. Combine all ingredients in the food processor and pulse until smooth.

The Taste Test
     This pesto came out creamier than any pesto I have ever had before.  It was also very light on the oil, which helped it to taste nice and fresh.  Next time I make this, I may use a bit less cheese and maybe more basil.  I think I'll have to make another batch fairly soon since we have so much basil growing.

Nutella Rice Krispie Treats

    I had to try and redeem myself after my disastrous Nutella Brownies.  I stuck with the Nutella theme but stayed away from brownies this time.  These did not go as smooth as expected either because when I mixed the Nutella with the marshmallows, it hardened really fast.  I ended up having to use my hands to try and smoosh the rice krispies into the marshmallow mix.  But in the end they were edible and delicious.  Perhaps I should leave Nutella as a yummy spread rather than try to make it something that it is not!

Nutella Rice Krispie Treats

Ingredients
3 tbsp unsalted butter
1 tsp vanilla extract
4 cups mini marshmallows
1 cup Nutella
6 cups Rice Krispies

Method
1. Melt the butter in a large saucepan over medium heat.
2. Add in the marshmallows and vanilla.  Stir until completely melted.
3. Remove from heat and stir in Nutella-quickly!
4. Add in Rice Krispies and stir until completely coated in the stickiness.
5. Spray a 9 x 13 pan with cooking spray.  Use a spatula (or your hands!) to spread the mixture evenly.
6.  Allow to cool before cutting into squares and serving.

Summer Salads

     Most of Arnauld's side of the family lives on Long Island.  At the start of the year they decided to try and gather each month for a family dinner.  All of the gatherings have been on Long Island so far but today everyone will be meeting at Arnauld's mom's house for the first Connecticut party.  The party just so happens to coincide with one of the hottest days of the year!  Eating anything heavy on a day like today is not possible in my opinion.  I volunteered to make a few side dishes so when planning I just had light and summery on my mind.

Summer Pea, Watermelon, and Farro Salad
Recipe from Cooking Light (August 2011)

Ingredients
1 cup uncooked farro or wheat berries
1 cup fresh green peas
1/2 tsp salt
1/2 tsp pepper
1 cup seedless watermelon, cubed
1 cup fresh parsley, chopped
1/3 cup fresh Romano cheese, shaved

Method
1. Place farro in a saucepan and cover with water, about 2 inches above farro.  Bring to a boil, cover and reduce the heat to simmer for about 20 minutes.
2. Add green peas to the pan with the farro and cook for 2 more minutes.  Drain and rinse with cold water.
3. In a large bowl, combine the farro with 1/2 teaspoon each of salt and pepper.  Add the watermelon and parsley.  Gently mix to combine these ingredients.  Add the Romano cheese to top the salad off.

3 Bean Quinoa Salad
Recipe from Whole Foods

Ingredients
1 cup uncooked quinoa
Salt and Pepper
1/2 lb cooked green beans, cut into 2 inch pieces
1 1/2 cup edamame, unshelled
1 can kidney beans, drained and rinsed
1/4 cup Italian dressing
1 tsp dried tarragon

Method
1. Rinse the quinoa under cold water and drain.  Bring 1 3/4 cups of water to a boil in a small pot.  Add the quinoi and a pinch of salt.  Reduce heat, cover, and allow to simmer until the quinoa is tender and all of the water has been absorbed.  Uncover and allow to cool.
2. Put quinoa, green beans, edamame, kidney beans, dressing, tarragon, salt, and pepper in a large bowl  Toss well and serve chilled or at room temperature.

Peanut Butter Nutella Brownies

    It's amazing how you can walk into a room of complete strangers and by the time you walk out, it's as if you've been friends forever, bonded by common experience, drive, and passion.  That's what happened to me this week.  I was able to reconnect with a group of people I met in May at Part One of a seminar to prepare to be a presenter for Responsive Classroom training.  You may recall that I blogged about going on my first business trip.  Well I just returned home from Phase Two and what an amazing experience it was!  It was fun to have a chance talk to teachers from all over the country about kids, teaching, and life.  On top of all of that, we learned how to be presenters and had a lot of chances to practice and receive feedback.  It's not every day you can get a group of teachers together, during summer vacation, to work really hard and then in the end be sad to leave.  I learned so much and feel so fortunate to have had such a rewarding experience.
     Somehow along the week, I mentioned my blog to the group.  They were thought it was a real hoot to hear about how I make Arnauld wait for me to take a ton of pictures of our meals before we eat and how before this I never really enjoyed cooking at all.  I promised that when I got home, I would dedicate a post to them.  So despite returning to a house that felt more like a sauna, I cranked on the oven and mixed up a batch of Peanut Butter Nutella Brownies.  I wish I could share them with all of my new friends, but rest assured Presenters, I'll taste enough for all of us!  Thanks for an awesome week and all of your support along the way.  Good luck as you take all of your new learning back to your schools.  The people you get to present to will all be very lucky to have learned from some of the best!

Peanut Butter Nutella Brownies

These don't look that bad in the pan.  However, I don't think they'll ever come out of the pan resembling anything close to a brownie.  Better luck next time!

Ingredients
1 cup unsalted butter, melted
2 cups sugar
2 tsp vanilla extract
4 large eggs
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup Nutella
1/2 cup peanut butter

Method
Preheat the oven to 350 degrees
1. Mix the melted butter, sugar, and vanilla together.
2. Beat in one egg at a time.
3. Mix in the flour, baking powder, cocoa, and salt. 
4. In a microwave safe bowl, soften the Nutella and peanut butter together until it is a runny consistency.  Stir this mixture into the brownie mix.
5. Pour mix into a greased 9x 13 glass baking dish.
6. Bake for 30 minutes.
7.  Allow to cool before attempting to cut.

Confession
    I'd love to be able to say these were the best brownies ever.  During the week, someone asked me about cooking disasters I have experienced and I couldn't really think of any.  Well, I take that back.  I haven't been home in a week, so when I went to the fridge to grab the eggs, we were all out.  I had already melted the butter and mixed in the sugar.  I quickly weighed my options, run out to the store or toss the mix and try again some other time.  Then I remembered I had some egg substitute in the pantry from a time I made vegan muffins for a friend.  I thought you just scooped the mix in and that was the same as using an egg-so that's what I did.  Upon closer inspection of the box, I realized the directions said to mix the egg substitute with water before adding it to the mix.  No wonder my brownies came out bubbling and boiling like chocolate soup.  If you follow the directions above, you will probably have better luck than me!

Farewell Muffins

    My sister and her family are heading back to North Carolina today.  Boo!  Luckily I have Fridays off this summer so I get to spend the morning with them before they embark on the ten hour drive home.  Arnauld and I also just booked a flight to go visit them in August, so that is something to look forward to! 
   I wanted to send them off with a healthy yet delicious breakfast so I woke up early to make chocolate chip banana muffins.  This recipe comes my Cooking Light book, although I've adapted the recipe a bit.

Chocolate Chip Banana Muffins

Ingredients
2/3 cup light brown sugar
1/4 cup vegetable oil
1 large egg
1 egg white
2 very ripe bananas, mashed
1/3 cup unsweetened vanilla almond milk
1 1/3 cup whole wheat flour
2/3 cup wheat germ
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup semi-sweet chocolate chips
cooking spray


Method
Preheat the oven to 350 degrees.
1. In a large bowl, beat the sugar, eggs, and vegetable oil together.
2. Beat in the bananas and milk.
3. In a separate bowl, whisk together the flour, wheat germ, baking powder, baking soda, and salt. 
4. Combine the flour mixture with the banana mixture until it is well blended and then stir in the chocolate chips.
5. Spray a muffin tin with cooking spray and spoon in equal amounts of the muffin mix.
6. Bake for 22 minutes.  Let the muffins cool for 5 minutes before removing them to a wire rack to cool completely.

Parmesan Scallops

    Whoever said teachers have it easy because they don't have to work summers had it all wrong!  My schedule has been pretty full with summer school, tutoring, curriculum writing, and trying to fit in visits with family and friends along the way.  Arnauld's work schedule has also been jam packed.  We have hardly seen each other in days.  When Arnauld announced that he would be getting out of work earlier tonight (he got home just before 9:00), I began thinking of what I could make for dinner.  I asked him if he had any ideas.  His usual response is, "whatever you want." Not helpful.  He surprised me this morning when he suggested something with scallops and Parmesan cheese.  That was all I needed to get going.  I found a recipe, threw in a few modifications, and dinner was served.

Parmesan Scallops

Ingredients
2 tsp olive oil
2 garlic cloves, minced
5 oz baby spinach
3/4 lb sea scallops
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 medium tomatoes, diced
1/2 cup Parmesan cheese
salt and pepper

Method
1. Heat 1 teaspoon of olive oil in a skillet over medium heat.  Add the garlic and saute until the garlic is golden.
2. Add the spinach to the skillet and cook until the spinach wilts.  Remove from the skillet and place in a colander.
3. Season the scallops with basil and parsley.
4. Add another teaspoon of olive oil to the skillet and cook scallops until they are browned on both sides.
5. Stir in the diced tomatoes and let simmer for 3 minutes.
6. Stir in spinach and cheese.  Cook until the cheese melts.
7. Season with salt and pepper.

The Taste Test
   Arnauld said, "It was good."  I thought it was fresh and tasty.  I also liked it because it was easy and incorporated a lot of fresh ingredients.

Rosemary and Lemon Zucchini Bread

     I read a lot of food blogs these days.  I know I've said it before, but I love blogs!  It is so neat to get a glimpse into the lives of other people, through their posts and pictures.  I get a lot of my inspiration for my own cooking adventures from what I read.
     I recently found an app for my iPhone that makes managing all of my blogs so easy.  It's called Pulse.  You can use it to manage anything you read online, in one place. Using Pulse, I found this recipe for Rosemary Lemon Zucchini Bread from Simply Recipes.  I knew I had to try it because it made me think of my Grandma.  It is garden season and Gram has been working hard to keep her plants safe from woodchucks and sharing her bounty with the people she loves.  Just this week I was gifted the first yellow squash from her garden.  Nothing makes Gram happier than sharing her vegetables or a nickel tour of her land. 
     My Gram always grows zucchini in her garden and a favorite in my family is zucchini bread.  I'm not sure what's in it or how she makes it, but it is sweet and delicious.  Now the zucchini bread that I made today, I know will taste nothing like my grams.  Her zucchini bread never includes rosemary or lemon, but I wanted to give it a try.  I reluctantly shared some of the bread I made with my Grandma-reluctantly because once she tries it, there will surely be lectures for weeks to come about all of the things I did wrong, even though I wasn't trying to replicate her recipe!  No one can ever do it as good as Gram.  After I dropped the bread off, she did say that once her zucchinis are ready, we can make her recipe together.  I'll be taking notes!

Rosemary Lemon Zucchini Bread

Ingredients
3 cups whole wheat flour
2 tsp baking soda
1/2 tsp baking powder
2 tbsp fresh rosemary, minced
2 eggs
1/2 cup unsalted butter, melted
1/4 cup olive oil
1/2 tsp salt
1 1/4 cup sugar
1 tbsp lemon zest
3 cups zucchini, grated (about 1 pound)

Method
Preheat the oven to 350 degrees.
1. Whisk together the flour, baking soda, baking powder, rosemary, and salt.  Set aside.
2. Beat the eggs and then beat in the sugar.  Next beat in the butter and olive oil.  Stir in the lemon zest and zucchini.
3. Combine the dry ingredients with the wet ingredients, 1/3 of a cup at a time until everything is mixes well.
4. Divide the batter between two greased loaf pans (4x9).
5. Bake for 40-50 minutes, until a toothpick stuck in the center comes out clean.

The Taste Test
  This next statement may not be a selling point, but anyone who knows the source will dismiss this.  My brother asked if I used fish in the recipe.  This idea probably came because he associates the taste of rosemary with fish.  Silly boy.  My sister said, "this isn't Grandma's."  The rosemary added a savory quality to this sweet bread, which some people will enjoy.  I thought it was a nice change and would have been even tastier with a handful of walnuts thrown in the mix.  However, my family is partial to Grandma's recipe so next time that's what I will aim for.

Peanut Butter Pie

    We are really lucky that my sister does such a great job of sharing her time between North Carolina and Connecticut.  My whole family has been able to be a big part of Jax and Ace's lives, which is a blessing because they make everyone so happy.  Yesterday we had a great day together, visiting Captain's Cove and going on a pirate hunt.  Then in the evening we just sat around the fire pit making smores and enjoying being together.  Jax stared up at the night sky and asked my mom, "Mimi, how did the stars get to your house?  Did they drive?"  Ace was happy to roast marshmallows and laugh at the fire as he bounced from one person's knee to another. 
    We ended the evening with a dessert made by my mom, No Bake Peanut Butter Pie.  She has made this before and it is another great summer time dessert.

Peanut Butter Pie

Ingredients
1 (8 oz) package of cream cheese, softened
1 cup creamy peanut butter
1 (14 oz) can fat-free sweetened condensed milk
1 (16 oz) package of whipped topping, thawed
2 prepared graham cracker pie crusts
Chocolate Syrup


Method 
1. Beat the cream cheese andpeanut buttertogether until smooth.
2.Then beat in the peanut butter and milk until smooth.
3. Fold in the whipped topping.
4. Spoon into pie crusts.  Cover and freeze until firm.
5. Drizzle with chocolate syrup.

Better Than Take Out: Sesame Shrimp

    After vacation, it has been hard for me to get back into the making dinner routine.  Last night Arnauld made himself some eggs and I ate some yogurt.  I knew I had to kick myself out of this slump but didn't quite feel up for anything too complicated.  The answer?  Sesame Shrimp.  We had shrimp in the freezer so I thawed a couple handfuls and stirred together a few ingredients I had on hand.  The results tasted better than sesame shrimp you would get from a Chinese restaurant, without all of the extra goo.

Sesame Shrimp

Ingredients
1/2 lb raw shrimp
1 tsp honey
1/4 tsp chili paste (our favorite brand is, Thai Kitchen)
1 tbsp soy sauce
1 tsp dried ginger
1 tbsp sesame seeds

Method
1. Mix honey, chili paste, soy sauce, and ginger in a medium bowl.  Stir in shrimp and let sit for a few minutes.
2. Toast the sesame seeds.
3. Heat a skillet over medium-high heat.  Add shrimp and any extra sauce.  Cook shrimp until they are pink all the way through.  Toss in any vegetables that you like.  I added sliced onion and fresh peas from my grandma's garden.
4. Sprinkle the shrimp with toasted sesame seeds.

Happy 4th of July!

    The Fourth Of July...a perfect excuse for a barbecue!  What made it even better was that our favorite soldier was home for the celebration.  Unfortunately, my Dad had to work but lucky for him, I sent him a heaping tray so he wouldn't feel like he missed all the fun.
    I'm always happy to host celebrations and gatherings at our house.  I feel like everyone feels pretty comfortable and at home and it's nice to have everyone together.  I also enjoy it because my mom relaxes a bit.  At her house, she always has something to do.  Even here she is always helping and keeping busy, but I feel like she is more at ease.  All in all it was a great day filled with good food, family, and pirate pools.
   I planned today's menu while driving home from Maine on Saturday.  Gotta love the iPhone! 

Smokey Portobello Sliders 
Recipe from Vegetarian Times

Ingredients
8 large portobello mushroom caps
4 tbsp olive oil
2 tbsp BBQ Rub (see recipe below)
2 medium yellow onions, thinly sliced
1 cup prepared BBQ sauce
6 oz shredded Gouda cheese

BBQ Rub
Ingredients
1/4 cup of light brown sugar
1/4 cup sweet paprika
3 tbsp black pepper
2 tbsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp celery seed
1/2 tsp cayenne pepper

Method (Rub)
1. Combine all ingredients in an airtight container.  Shake to combine.  Store in refrigerator.

Method (Burgers)
1. Toss mushrooms in bowl with 3 tablespoons of olive oil and the BBQ rub.  Set aside.
2. Heat the remaining oil in a large skillet over medium heat.  Add onions and cook for 30 minutes, or until golden.  Stir occasionally.  Remove from the heat and add salt and pepper if desired.
3. Heat the grill to medium-high heat.  Rub the grate with vegetable oil.  Place mushrooms, with the stem side down.  Brush the tops with barbecue sauce and grill 3-4 minutes per side.
4. Divide the cheese among the mushrooms by placing it in the center of each stem side.  Grill 1 more minute, or until the cheese melts.
5. Place grilled mushrooms on toasted hamburger roll.  Top with onions.  

Blueberry and Toasted Pecan Salad

Ingredients
1/2 cup pecan halves
2 tbsp butter
1 cup fresh blueberries
5 cups fresh baby spinach


Balsamic Vinaigrette
1/2 cup extra virgin olive oil
3 tbsp balsamic vinegar


Method
Preheat oven to 350 degrees
1. Coat the pecans with melted butter and toast in over of about 15 minutes. Allow the pecans to cool.
2. In a large bowl, toss the blue berries, spinach, and pecans.
3. To make dressing, whisk together the oil and vinegar.



Bean Salad

Ingredients
1/2 lb string beans, halved
1 can chick peas, rinsed and drained
1 can kidney beans, rinsed and drained
6 cloves garlic, minced
1 1/2 tbsp dried oregano
1/2 large red onion, sliced
1/2 lb Greek Olives, halved
1 celery stalk, diced
8 fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper
Crushed red pepper flakes
1/4 cup olive oil
Juice from 1 lemon
1/4 cup red wine vinegar


Method
1. Cook string bean in boiling water until tender.
2. In a large bowl add string beans, chick peas, kidney beans, garlic, oregano, onion, olives, celery, basil, and parsley.  Add salt, pepper, and red pepper flakes to taste.  Toss well.
3. Whisk together the olive oil, lemon juice, and vinegar and toss with the salad.
4. Chill for at least an hour before serving.


Old-Fashion Strawberry Shortcake

Ingredients
2 cups all purpose flour
3 1/2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold
3/4 cup cream


Method
Preheat the oven to 425 degrees
1. Mix flour, sugar, baking powder, and salt in a bowl.
2. Slice the butter into 1/4 inch pieces and cut them into the mixture using a pastry blender.
3. In the middle of the mixture, form a well and pour the cream.  Stir in only enough to make the dough moist.  Let it sit for a minute.
4. Turn the dough out onto a floured surface.  Knead it just a few times, just until it holds together and is not so wet.
5. Gently pat the dough into a rectangle, about 7 x 10 inches and 3/4 of an inch thick.
6. Grease a baking sheet with butter or shortening.
7. Use a sharp and floured knife to cut the dough into 8 pieces.  Transfer to the baking sheet.
8. Brush the tops of the biscuits with a little milk and sprinkle with sugar.
9. Bake for 12-15 minutes, or until they rise and are golden on top.
10.Top with cut strawberries and whipped cream.

Vacation Series: Minty Lime Freeze Pie

     Here is another recipe that just screamed summer and there was no baking involved-perfect for vacation.  Just make sure you prepare it ahead of time since the pie will need some time to freeze.

Minty Lime Freeze Pie
A Kraft Recipe

Ingredients
2 (8 oz) packages of Neufachatel Cheese, softened
1/2 cup sugar, divided
1 (3 oz) package of lime gelatin
1 tbsp lime zest
1/4 cup fresh lime juice
1 (8 oz) tub of lite Cool Whip
1 tbsp fresh mint, chopped
1 1/2 cup pretzels, crushed
6 tbsp butter or margarin, melted

Method
1.Begin by covering a 9 inch pie plate with plastic wrap.  The wrap should hang over the edges.
2. Use an electric mixer to whip together the neufchatel cheese and 1/4 cup of the sugar. 
3.  Add in the gelatin, lime zest, and lime juice.
4.  Use a whisk to mix in the Cool Whip.
5. Spoon the mixture into a 9 inch pie plate.
6. Mix the pretzels, butter, and remaining sugar.  Sprinkle over the top of the pie filling.  Fold over the excess plastic wrap and use it to press the pretzel into the filling.  Place pie in freezer for about 2 hours.
7. Remove pie from freezer.  Remove plastic wrap and flip the pie onto a dish so that the pretzel crust is on the bottom.

The Taste Test
    This was, as predicted, a lovely summer dessert.  It was very easy to put together and a big hit with my family.  If I made this again, I would make sure to crush the pretzels a little more finely.  I just used my hands to break the pretzels, so they were more broken than crushed.

Thanks for a great week at the beach Mom and Dad!

xox