Summer’s Greatest Hits: Recipe Round-Up

Here are various recipes I’ve tried this summer that need hardly any changes at all. All are good. It’s so refreshing to find a recipe that does not require a lot of tweaking. These have all been added to our “tried and true” cookbook at home.

  • Avocado Butter: This easy sandwich spread is also tasty with tortilla chips. Rozanne Gold adds Italian dressing to hers. Cooking Light adds lime juice and spices. We like it plain and simple: 1 ripe avocado, halved and pitted. Scoop avocado from its shell. Mash in a bowl. Season with salt and pepper to taste.
  • Balsamic Salad Dressing: Truly the best. I found this gem on Recipezaar. We now make a double batch and keep it in a cruet in the refrigerator to have on hand at all times. It’s awesome on spinach salads and roasted vegetables.
  • Easy Quiche: Alton Brown’s Refrigerator Pie. We made two of these with cooked turkey bacon, sautéed mushrooms, and chopped Swiss cheese. Marie Callender’s pre-made frozen pie crusts do not contain lard and come in a two-pack. Making two quiches at once requires a pint of half-and-half. Bake both quiches: Eat one now. Let the second quiche cool and then freeze it.
    Frozen Quiche instructions: Do not thaw the frozen quiche before reheating. Unwrap and bake the frozen quiche at 350 F for 20-25 minutes or until heated through.
  • Goat Cheese and Honey Spread: Adapted from a recipe by Raelee for goat cheese patties drizzled with honey. Beat together until smooth: 8 oz plain goat cheese, 4 T honey, and 2 tsp cinnamon powder. Refrigerate in a sealed container. Excellent spread on slices of French bread and served with blueberries and strawberries. Also delicious spread on squares of warm cornbread.
  • Perfect Brown Rice: Appropriately named. This method, published in Saveur, does indeed produce perfectly “light and fluffy” brown rice. It does use a lot of water (12 cups for 1 cup of rice); we save it after draining the rice, let the water cool, and use it to water plants.
  • Potato and Green Pea Samosa Filling: The original recipe is from vegan*core, who notes “This stuff is amazing…I never really bother making the actual samosas. This stuff doesn’t need a little doughy jacket to be complete. It’s perfect and wonderful on its own. Free the filling!” Indeed. You can follow her instructions and add all the wonderful spices.
    ….Or you can make this the lazy way, which is still excellent comfort food: Scrub and pierce one Yukon gold potato. Microwave it on the potato setting. Cut the potato open, and mash it roughly with a fork. Add butter or olive oil if you like. Add a handful of frozen green peas. Season to taste with salt and ground black pepper. Wait a minute or two for the peas to thaw, and then eat.
  • Pickled Red Onions (link): This recipe is from Vegetable Heaven by Mollie Katzen. We add these delicious onion slivers to tossed salads, stir fry, sandwiches, cous-cous, and more. Pickled red onions are excellent in a wrap with hummus and roasted vegetables. They are easy to make and store well for months in the refrigerator — if they last that long, their flavor improves over time. I’ve made two batches already this August.
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